- Basic - Coffee filters not stored in a protected manner to prevent contamination. On shelf in dry storage chef **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Reach in cooler not holding 41° or below. There is adequate storage coolers available to maintain proper food temperatures. Violation must be corrected by next unannounced inspection.
- Basic - Food storage container/container lid cracked or broken. Cambros on dish rack **Corrected On-Site**
- Basic - Food stored on floor. In walk-in freezer
- Basic - Gaskets/seals on holding unit in poor repair. All on cooks line
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave moderately soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small fridge at coffee bar
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked shrimp 47° half n half 48°. Chef voluntarily disposed of product **Corrected On-Site**
- High Priority - Small flying insects in bar area. Patio bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooks line
- Intermediate - Slicer blade soiled with old food debris.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2013 | Routine - Food | Call Back - Complied |
- Basic - All Cutting boards has cut marks and is no longer cleanable.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / on speed rack dry storage area holding can goods
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ pots, pans
- Basic - Equipment and utensils not properly air-dried - wet nesting and some equipment with old labels
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To 50 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./chicken stock in ice bath chef took corrective action and garlic n butter, garlic n oil on cooks line cart
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cold holding equipment incapable of 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./ salad cooler establishment has other means of refrigeration- chef took corrective action
- Intermediate - Hot water not provided/shut off at employee handwash sink.all hand washing sinks temping at 74-77 degrees f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ outside bar **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled./ cleaners in both bar area **Corrected On-Site**
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1/22/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.server station next to patio/ALL HAND SINKS Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.has 60 days from license inspection
- Observed cook line cutting board grooved/pitted and no longer cleanable.new on order
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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