- Basic - Bowl or other container with no handle used to dispense food. Scoop used with no handle in tartar sauce.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor tiles missing. In kitchen area.
- Basic - Food stored on floor. Box of black beans in the dry storage office, container of pickles in the walk in cooler.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On cooks line.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Straws at bar.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. sliced deli meats 44°F -49°F, cut melon 49°F in reach in cooler on cooks line. Corrective action taken had operator move items to working cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs under heat lamp 120°F, corrective action taken had operator move hot dogs to cook top to reach 135°F or higher.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Raw hamburger date marked 10-21-14. Operator states hamburgers can be ordered undercooked. Roast beef date marked 10-19.
- Intermediate - Handwash sink not accessible for employee use at all times. Beeped rack stored in front of hand wash sink.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced deli meats in reach in cooler on cooks line.
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk white powder ingredients: flour, sugar,
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken, cooling 20 min 117° Placed into cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken noodle soup, 40°, walk in cooler
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1/13/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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