- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while on cookline. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Three
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Reachin cooler far end of cookline 48° F, discarded by operator. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 55°F, reachin cooler discarded by operator. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- 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. Small one door unit far end of cookline, ambient air 55°F, foods discarded. Establishment has many other nearby coolers they can use.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes in freezer, sack of onions in cooler.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area. Drink and fries, cheese sauce on cookline prep table.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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. Wait staff touching cut lemons for beverages with barehands. Also bar area garnishes. Tongs provided.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey breast, beef, etc.
- Intermediate - Manager lacking proof of food manager certification. Faxed from another location during inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar
- 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.
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4/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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