- Observed employee with no hair restraint.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only... 2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... mahi spread, conch fritter 50f in bottom reach-in cooler. Moved to walk-in.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening... mahi spread, conch fritter.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. complete employee food training within 60 days. new owner.
- Observed attached equipment soiled with accumulated grease. hood.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook cutting tomato. no gloves. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cutting tomato Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed unlabeled spray bottle. label all spray bottles.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. on top of ice machine.. use clean surface to store scoop. Corrected On Site.
- 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. complete training within 60 days.
- Observed attached equipment soiled with accumulated grease. hood.
- Critical - Observed encrusted material on can opener.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. frozen lasagne. Corrected On Site.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
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