- No Violations Were Observed
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine. On 9/15/14, less debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad bar temps: cooked cauliflower 38F, eggs 45F, chick peas 47F. In main cookline cooler overnight, sliced cheese 49F, shredded cheese 46F, roast beef 45F, ham 42F, sliced tomatoes 59F (stop sale). Corn starch and water at 81F on cookline with no time or temperature control for safety overnight. See stop sale. Butter and sour cream out with no time or temperature control for safety. Advised to use time as a public health control. Goat cheese 39-52F, stored improperly in salad cooler on top. In walk in cooler: several soup 45-46F. Bottom left shelf inside door. Other cooler temps 41-42F. Partially cooked bacon held at 74F with no time or temperature control for safety.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Soup 49F, cooling from 9/11 per operator.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Toppings not under sneeze guard.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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09/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates, spoons
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Flying Insect spray **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad bar temps: cooked cauliflower 38F, eggs 45F, chick peas 47F. In main cookline cooler overnight, sliced cheese 49F, shredded cheese 46F, roast beef 45F, ham 42F, sliced tomatoes 59F (stop sale). Corn starch and water at 81F on cookline with no time or temperature control for safety overnight. See stop sale. Butter and sour cream out with no time or temperature control for safety. Advised to use time as a public health control. Goat cheese 39-52F, stored improperly in salad cooler on top. In walk in cooler: several soup 45-46F. Bottom left shelf inside door. Other cooler temps 41-42F. Partially cooked bacon held at 74F with no time or temperature control for safety.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Soup 49F, cooling from 9/11 per operator.
- High Priority - Raw animal food stored over ready-to-eat food. Shel eggs over soup. Raw beef over onions, cooked eggs.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cole slaw from 9/4
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Toppings not under sneeze guard.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main cookline cooler
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray cleaner in dining room.
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09/12/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler : underneath, canned peppers 45F, raw beef 45F, cooked chicken 48F, raw chicken 43-56F, tuna 42F, raw beef 42f. On top, cut tomatoes 40F and 43F. See stop sale for chicken. All items in cooler overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked meat. Shell eggs over produce.
- Intermediate - Hot water not provided/shut off at employee handwash sink. End of cookline
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main cookline cooler.
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and silverware in dining room on the way to the bathroom.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese 50-54F in cookline cooler overnight per operator. Cheese stored in shallow metal pan in drop in portion of cooler on top of inverted souffl cups covered with cardboard. Advised to store underneath or directly in deep metal pan. See stop sale.
- High Priority - Partially cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Partially cooked bacon 67F on cookline with no time or temperature control for safety for less than an hour per operator. Moved to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler : underneath, canned peppers 45F, raw beef 45F, cooked chicken 48F, raw chicken 43-56F, tuna 42F, raw beef 42f. On top, cut tomatoes 40F and 43F. See stop sale for chicken. All items in cooler overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over cooked wings. Raw Beef over Raw bacon. triple stainless cooler, end of cookline.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked meat. Shell eggs over produce.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. End of cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut deli meats, lasagna.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main cookline cooler.
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5/15/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dining room, dish area
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler, soup area. Beer cooler holding food requiring time or temperature control for safety, bar
- Basic - Standing water in reach-in cooler on cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 44-49 in cookline drop in cooler on far right overnight per operator. Other cooler temperatures 44-49. Operator moved grill away from cooler
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork over deli meat, triple true cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw over cooked pork **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
- Intermediate - Soda gun soiled. Bar
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Handsink in disrepair . On cookline, large hole in handsink basin drains to cabinet interior.
- Basic - In-use utensil stored in sanitizer between uses. Knife. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lettuce for salad. plating onion rings **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Iced pasta, 40-47, iced cooked vegetables 39-45. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam table, meatballs 125-140. Advised to reheat to 165 to hold at 135 or above.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw chicken wings reaching 140-155 on first cook. Advised to cook to 165 for 15 seconds or provide written procedures and temperature documentation for process.
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Slow leak when water is running at bar 3 compartment
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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