- Basic - Bowl or other container with no handle used to dispense cheese , flour .
- Basic - Open condiments provided for self-service not properly protected.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Cut lettuce **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- bracelet.
- Basic - Floor tiles cracked, broken or missing going in doorway by walk-in cooler near exit. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water 77°f.
- Basic - Open condiments provided for self-service not properly protected in lobby.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler at cookline cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 54°f, turkey 46°f, cut lettuce 52°f,. Spring mix 55°f. Food not out for 4 hours; doors to open top had been open during lunch rush. Closed doors and cooled food. Observed turkey cooled to 45°f by end of inspection. Inspector Thermometer read ambient temperature below 41°f. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of pickled turnips
- 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.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- 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.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw eggs over seafood
- High Priority - Self-service condiment lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cheese **Warning**
- Basic - Equipment in poor repair. Cooler across from cook line maintaining approximately 50 F. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. ( Aris, jake , Miranda , Markey ), To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cheese **Warning**
- Basic - Equipment in poor repair. Cooler across from cook line maintaining approximately 50° F. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 55° F, shredded cheese 50° F, shredded lettuce 50° F, cut tomatoes 50° F. Items placed in cooler less than 30 minutes . **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. ( Aris, jake , Miranda , Markey ), To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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9/23/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor tiles missing. Next to side exit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewasing area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Single-service items stored on floor in dry storage area. 24 oz. foam cups.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm **Corrected On-Site**
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food in blue cheese in reach in cooler.
- Basic - Food stored on floor in walk-in cooler. Bucket of garbanzo beans and bag of potatoes.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers on cookline.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Citric acid substance,
- Intermediate - Spray bottle containing toxic substance not labeled at three compartment sink.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed ice scoop on unsanitized surface of ice machine. 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. All new employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bottled water stored on floor in dry storage. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed lettuce in drain of handsink in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ginger at 59 degrees, blue cheese at 61 degrees, cheese slices at 57 degrees, potatoes at 57 degrees fahrenhiet. 40 minutes to cool down to 41 degrees fahrenhiet. Placed in walk in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Cooked eggplant. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Hinged lid containers. Corrected On Site.
- Observed soiled dry wiping cloth in use.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed employee with no hair restraint.Observed diswasher engaging in washing clean dishes without a restraint. Corrected On Site.
- Critical - Observed food stored on floor inside the walkin cooler.
- Critical - Observed food stored on floor inside the walkin freezer.
- Critical - Self-service salad bar lacking adequate sneezeguards or other proper protection from contamination in the front lobby area. This violation must be corrected by : 3/10/2012.
- Wet mop not hung to dry,next to diswasher.
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1/10/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in employee restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink, employees restroom.
- Critical - Vacuum breaker mising at hose bibb by front entrance.
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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