- Basic - Equipment or utensils not designed or constructed in a durable manner. There is bricks underthe oven in use As a support
- Basic - Food stored on floor. Potatoes and onions
- Intermediate - Cutting board(s) stained/soiled. Prep box
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The drain lines in the walk in are moldy
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sandy
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Tubs of pickles and sauerkraut **Repeat Violation**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Sandwich trays stacked next to HWS in kitchen **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork loin over cheese in black refrigerator in storeroom
- Intermediate - Cutting board(s) stained/soiled.
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor in the walk in in containers. Chips and pickles
- Basic - In-use ice scoop stored on soiled surface between uses.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. . Educated cook on proper method.
- Basic - Food stored in a prohibited area.cheese is stored over the fill line in small cooler . Corrected on site
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.chhese 45f corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.meat and carrot mix at 120f. Corrective action taken to reheat to 165f
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.dishwashing for cook
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No soap provided at handwash sink.bar **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.purple cleaner corrected on site
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - There are baskets in the handsink - COS
- Critical - There is jewelry and watches on server and cook
- There is no chain on CO2 - COS
- Critical - There is paper towels in handsink in ice room
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Observed single-service articles stored without protection from contamination.s;oons under drain
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.bartender
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bartender has numerous rings
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unlabeled spray bottle.purple
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Observed counter not sealed to wall in kitchen
- Ceiling not smooth and easily cleanable.Kitchen has some acoustical tiles
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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