- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Oven
- Basic - Build-up of grease on nonfood-contact surface. Ovens and fryers **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Cookline
- Basic - Soil residue build-up on nonfood-contact surface. Doors
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
|
07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fryers, oven
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait area
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use tongs stored on oven door handle.
- Basic - Stored food not covered in chest freezer. Biscuits
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Ham in back cooler
|
6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Box of hash browns
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee area
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above dishmachine
- Basic - Food stored in holding unit not covered. Steam table
- Basic - In-use tongs stored on oven door handle.
- Basic - Soiled reach-in cooler gaskets. Cookline
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. quick chill to 70F
- High Priority - Dented/rusted cans present. Apple sauce, separated to be returned
- High Priority - Displayed food not properly protected from contamination. Iced tea in wait area
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chili 119F, steam table, heated **Corrected On-Site**
- 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. Ham
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna
- Intermediate - Spray bottle containing toxic substance not labeled. Dishmachine area
|
4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets near service window
- Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer door
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
|
11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf in dry storage near dishwashing handsink
- Basic - Buildup of food debris/soil residue on equipment door slide area, front counter area
- Basic - Case/container/bag of food stored on floor in dry storage area. Bowl of flour
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.kitchen under service window
- Basic - Reuse of single-use number 10 cans - used to store oil for grill used for cooking
- High Priority - Dented can of mushrooms present. Dry storage, segregated for return
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. Employee touching toast from toaster to plate with barehand **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above sausage. Sausage **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cookline
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic cups, beverage station
- Critical - Observed soiled reach-in cooler gaskets near service window
- Critical - Observed uncovered food in holding unit/dry storage area. open bag of batter, shelf near back kitchen handsink Corrected On Site.
- Critical - Observed unlabeled spray bottle of cleaners, dishwashing area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, ham reach in cooler in back kitchen Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm front counter Corrected On Site.
|
10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 3 compartment sink Corrected On Site.
- Equipment and utensils not properly air-dried. cups at front counter area
- Critical - Observed encrusted material on can opener. prep table Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. container of tomatoes in water inside handsink , dishwashing/food prep area Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. employee filling pan with water, cookline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tall reach in cooler opposite grill - gaskets replaced at time of inspection -potentially hazardous foods temporarily moved to reach in freezer until reach in cooler temperatures recover from gasket installation Corrected On Site. reach in cooler temperature from 58 degrees F to 42 degrees F at time of inspection
- Observed utensils in poor condition. taped handle of knife , back kitchen Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, reach in cooler by back kitchen door
- Wet wiping cloth not stored in sanitizing solution between uses. on top of reach in freezer, back kitchen Corrected On Site.
|
12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. front counter
- Critical - Observed food being cooled by nonapproved method. covered potato salad Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting tomatoes with barehands at prep area Corrected On Site. gloves put on
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. poultry on cart in prep area Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw sausage over vegetables , reach in cooler Corrected On Site.
- Observed utensils in poor condition. nonhandled containers in bulk gradnulated garlic on storage shelf
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. reheated in oven to 167 degrees fahrenheit
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented. crab on menus and menu board and imitation crab offered Corrected On Site.
- Observed utensils in poor condition. nonhandled container in buckets of base, cookline
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
|
5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. covered soup at 50 degrees overnight Corrected On Site. discarded
- Critical - Current Hotel and Restaurant license not properly displayed.
- Equipment and utensils not properly air-dried. metal pans on shelf in dishwashing area
- Equipment and utensils not properly air-dried. plastic cups at beverage station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets of reach in cooler, cookline
- Observed employee with no hair restraint. cook
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. covered chicken , soup, reach in cooler Corrected On Site. uncovered foods
- Critical - Observed food stored on floor. boxes of pancake mix , dry storage area Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood , chicken and ground beef on rack , kitchen Corrected On Site. moved to reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions -83 degrees under 3 hours on counter at cookline Corrected On Site. moved to reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. covered sausage at 88 degrees on back prep table under 1 hour Corrected On Site. moved to reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). soup
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only. Corrected On Site. turned on second fan
|
2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in reach in cooler
- Violation: 24-08-1 Equipment and utensils not properly air-dried. plastic cups in front counter area
|
12/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in reach in cooler
- Critical. Observed food stored on floor. box of cactus back storage area Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on cooking equipment handle Corrected On Site.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried. plastic cups in front counter area
- Observed single-service items stored on floor. box of napkins , back storage area Corrected On Site.
- Observed personal care item stored on food preparation counter. cell phones on prep table near slicer, back kitchen Corrected On Site.
- Critical. Observed expired Food Manager Certification. 9/12/10
|
10/8/2010 | Routine - Food | Warning Issued |
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
|
6/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chatterbox North Family Restaurant, 2710 Alt 19 Ste 101, Palm Harbor, FL »