- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Bowl or other container with no handle used to dispense food. Uncooked grits.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor area(s) covered with standing water. By three compartment sink.
- Basic - Gaskets with slimy/mold-like build-up. Front prep table in kitchen.
- Basic - Interior of reaching freezer soiled with encrusted food debris. Cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line.
- Basic - Screen in door torn/in poor repair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Rice,grits and seasoning.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tuna salad made 9/17/14.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Reachin in storage room.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 41° ambient temp was 48°.
- Intermediate - Cutting board(s) stained/soiled. White prep table in salad prep room.
- Intermediate - Encrusted material on can opener blade.
|
09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Bowl or other container with no handle used to dispense food. Uncooked grits.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor area(s) covered with standing water. By three compartment sink.
- Basic - Gaskets with slimy/mold-like build-up. Front prep table in kitchen.
- Basic - Interior of reaching freezer soiled with encrusted food debris. Cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken and fish.
- Basic - Screen in door torn/in poor repair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Rice,grits and seasoning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef at cook line 52, tuna,slaw,peas,eggs at salad prep area 48°, ham,lettuce,salsa,cheese, sandwich prep area 47° to 60° **Warning** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tuna salad made 9/17/14.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Reachin in storage room.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 41° ambient temp was 48°.
- 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. Sandwich prep table at cooks line **Warning** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. White prep table in salad prep room.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Salad cooler at 48°. **Warning**
|
09/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Door tracks and exterior of unit-food splatter, server room.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
|
6/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop from flour container at cook line, no handle. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Door tracks and exterior of unit-food splatter, server room.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Large watch on kitchen employee.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a location that is exposed to splash/dust. Bag of oranges sitting on bed of shredded washed lettuce in make station. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Fryers.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator in back prep room. Server station cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 tubs of chicken breasts. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Behind fryers.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cooked green peppers 75° and pancake batter at 75°, cold held at greater than 41 degrees Fahrenheit. Both items not held longer than 4 hours. Peppers heated to 135° F and placed in steam table, pancake batter discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 47° F, sliced tomatoes 46° F, turkey 46° F, all items located in top section of cook line unit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above cooked ham, container of hash browns, sausage links, and sour cream in white refrigerator in back prep room.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Grouper 50° F, shrimp 45° F, at ice bath, product not out more than 4 hours, re iced and brought down to 41° F. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 40-50 dry rodent droppings. Majority behind tall freezer in back corner. Several others in various areas on floor and wooden shelving in dry storage. This violation must be corrected by Friday June 27th 2014. No evidence of pest activity can be observed at time of inspection. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza station.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs and other items in 3 door unit at prep room.
|
6/26/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense salsa at cook line make station. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 in wait station.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Multiple items in dry storage.
- Basic - Food stored on floor. Cases of oil on floor in dry storage.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Pan of cooked broccoli on cutting board at 84° F, not held more than 4 hours, placed in steam table and brought up to hot hold at 135° F or above. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 100° F, Salisbury steak at 74° F. Salisbury steak discarded by manager, chicken came out of oven at 11:00 am moved to cooler and brought down to 70° F, by 1:00 pm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked hamburgers, not held more than 24 hours. Time marked for 11:00 am. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over gravy, cooked Lima beans, and other cooked product in Haier refrigerator in storage area. Raw flounder over crab cake mix in cook line make station cooler.
- High Priority - Vacuum breaker missing at hose bibb. Outside screened in area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
5/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Both make stations. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All raw seafood in ice bath on prep table above 41° F, not held more than 4 hours. Product properly buried down in ice and brought to correct temperature of 41° or below. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|
4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense salsa. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Both make stations. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On make station cutting board. **Corrected On-Site** **Warning**
- Basic - Food storage container/container lid cracked or broken. Container holding potato salad. Discarded by manager. **Corrected On-Site** **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Moved to walk in cooler. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Front line. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All raw seafood in ice bath on prep table above 41° F, not held more than 4 hours. Product properly buried down in ice and brought to correct temperature of 41° or below. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw ham over pancake batter in storage white refrigerator. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by Monday March 10th 2014. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad. Discarded by manager. **Corrected On-Site** **Warning**
|
1/6/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Flour. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine in exterior storage room. **Corrected On-Site**
- Basic - Old labels stuck to clean containers.
- Basic - Soiled reach-in freezer gaskets.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash and cooked hush puppy's. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid on server cart. **Corrected On-Site**
|
8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
|
5/20/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
|
1/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bayside Burgers, 260 Hwy 98, Carrabelle, FL »