- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On hand wash sink faucet **Warning**
- 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. Prepping tomato which will not further cook for food safety **Warning**
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In sugar **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in some units **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On hand wash sink faucet **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, sour cream temp at 58°, wings temp at 52°, raw chicken temp at 56°, batter temp at 54°, Less than 4 hours., operator moved products to freezer for quick cool down **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Prepping tomato which will not further cook for food safety **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 ppm **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By 3 compartment sink there is a red bucket in hand wash sink **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line **Warning**
- 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. At cook line, the one for holding cooked wings and raw chicken **Repeat Violation** **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Potato **Warning**
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11/05/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on surface of all trash cans.
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Cove molding at floor/wall juncture broken/missing. Around walk in cooler
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Floor drains/drain covers heavily soiled. Under prep table at wait service station
- Basic - Food stored on floor. Cases of oil
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Soil residue build-up on nonfood-contact surface. On all faucet of hand sinks
- Basic - Wall in disrepair. Around 3 compartment sink, wait service station
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, sour cream temp at 45°, shredded cheese at 48°, sliced tomato 49°, pull pork temp at 50°
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 stacked trays of wings in walk in cooler cooked from yesterday, has a temperature between 48°-50°, Stop sales issued
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler, raw ground beef over ready to eat deli meats
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 stacked trays of wings cooled from yesterday has a temperature between 48°-50°
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Handwash sink used for purposes other than hand washing. At cook line, the hand sink used as dump sink evidence by food debris in sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. 2 trays if wings
- 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. At cook line, the reach in cooler for storing salad items, sour cream, etc.,
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Ice scoop holder for ice machine, sugar bucket
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Reach in cooler has broken glasses on bottom
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in some units
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar 25 ppm
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels stuck on cleaned and sanitizer containers. **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty cooler. Bar glasses
- Basic - Food stored on floor. Buckets of foods on walk in cooler floor
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. At the top part of interior
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. On faucet of hand sink at wait service station
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings at cook line has a temperature of 50°, per chef the wings were from yesterday. Stop sales issued
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling never reach 41° in 6 hours. Wings
- Intermediate - Cutting board(s) stained/soiled. At cook line, at bar
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Wings
- Intermediate - Slicer blade guard soiled with old food debris.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cook line
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Under lid **Repeat Violation**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Observed towels, glove in hand sink of bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. The one at cookline, water temperature is at 91 degree, needs to be at least 100 degree
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Critical - Observed buildup of slime in the interior of ice machine. On the inside panel of ice machine
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
- Observed floor area(s) covered with standing water. In walk in cooler
- Critical - Observed food contaminated by unsanitized equipment. Bottom of container wings container in contact with wings in walk in cooler
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wait staff touching lemons Corrected On Site. Tongs
- Observed grease accumulated under cooking equipment. Fryers
- Critical - Observed interior of microwave soiled. Especially on top part of interior
- Critical - Observed toxic item improperly stored. At bar a gallon of bleach on the same shelf with single serve cup, gallons of foods b Corrected On Site.
- Critical - Observed toxic item stored by food. Chemical spray bottle hanging in the same shelf with dry foods storage
- Critical - Observed toxic item stored by utensils. Chemical spray bottles hanging on the same shelf with cleaned utensils
- Observed wall in disrepair. By mop sink
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty reach in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar Corrected On Site.
- Critical - Observed interior of microwave soiled. Top part of interior
- Critical - Observed interior of reach-in cooler soiled with accumulation of standing water. X2 at bar
- Critical - Observed soil buildup inside ice bin. Service area
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Observed employee with ineffective hair restraint. Long pony tail
- Observed employee with no beard guard/restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of deli meats, Corrected On Site.
- Critical - Observed soil residue in storage containers. Ice scoop holder Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site. Microwave , food reached 165 degree after cooked cycle
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-33-1 Observed equipment in poor repair. The inside cover of ice machine lid
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 5/17/2011.
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5/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ledt over chili in walk in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red potatoes in walk in cooler
- No copy of latest inspection report.
- 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. This violation must be corrected by : 5/17/2011.
- Observed cutting board grooved/pitted and no longer cleanable. All single cutting boards
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. The inside cover of ice machine lid
- Critical - Observed food being cooled by nonapproved method. Sliced turkey wrapped and stack in pan before ambient cooling finished and product achieve 41 degree in 4 hours
- Observed gaskets with slimy/mold-like build-up. At reach in freezer-cookline
- Observed gaskets/seals on cold holding unit in poor repair. At reach in freezer-cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chickens in reach in cooler drawer ar cookline has a temperature of 58 degree, product has\a date dot of yesterday. Stop sales issued
- Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corn beef, potatoes
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. Missing a backflow preventer at "Y" spliter of mop sink
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3/17/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken over french fries in reach in freezer. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.ice scoop holder.
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb.backflow preventer needed at mopsink y-connector.
- Critical. Observed toxic item stored by food.stainless cleaner Corrected On Site.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. / at bar / Corrected On Site.
- Critical. Observed location of designated employee drinking causing possible cross-contamination. [many covered drink cups stored with food or on food preparation area at cookline ]
- Critical. Handwash sink not accessible for employee use at all times. / handsink by 3 bay sink blocked by cardboard boxes
- Critical. Observed handwash sink used for purposes other than handwashing. / Observed 3 dirty spoons in cookline handsink / Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. / Dirty aprons on shelf with clean utensils, by cookline / Corrected On Site.
- Critical. Observed toxic item stored by food. / in kitchen / Corrected On Site.
- Critical. Observed toxic item stored by utensils. / in dishmachine area / Corrected On Site.
- Observed no child labor law poster.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Fire extinguishers - proper and sufficient
- Critical. Employee training validation
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4/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Beef O Brady's Of Clermont #524, 1642 E Hwy 50, Clermont, FL »