- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- under side of soda nozzles
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.-82°f **Corrected On-Site**
- Basic - Most Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.- at both bars **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit and on clean dish shelf with food to be served to customers. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. - at mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- hot dogs 45°f, raw turkey burger 47°f, tomatoes 47°f, chef said items were put in refrigerator 2 hours ago, moved items to rapid chill, cream 45-48°f in ineffective ice bath- corrected - 40°f
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.- used ice in sink
- 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. - ambient 47°f, operator called repair man
- Intermediate - Spray bottle containing toxic substance not labeled.- spray bottle in bar **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ flour bin
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ 1 st and 3rd coolers on cook line **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees./ at bar sink **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair./ left cook line cooler
- Basic - Working containers of food removed from original container not identified by common name./ bulk containers under coffee brewers
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ individual portions of pasta in walkin and milk at bar
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling light shield kitchen area accumulation of dust dish machine are
- Basic - Clean knives/utensils stored in crevices between equipment./ cooks line
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ flour
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name./ bulk product
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. / fresh mozzarella will be discarded at 3:00 pm
- Intermediate - Food manager certification expired./ just expired must have by next inspection
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ for fresh mozzarella
- Intermediate - Spray bottle containing toxic substance not labeled./ outside bar area **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Food-contact surface not smooth and easily cleanable. Cloth under cutting boards
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry ingredient bins
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Utensils chipped
- Critical - No handwashing sign provided at a handsink used by food employees. On cook line **Repeat Violation**
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan guards dusty
- Observed ceiling soiled with accumulated dust. Walk in cooler ceiling dusty
- Observed cell phone on cutting board
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef with watch on wrist
- Critical - Observed handwash sink used for purposes other than handwashing. **Repeat Violation**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw turkey over pickles in reachin cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw turkey over raw beef in reach in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. Dry ingredient bins
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers-broken cover over wait station.
- Observed cutting board grooved/pitted and no longer cleanable-long boards at cookline. Corrected On Site.
- Critical - Observed employee drinking in a food preparation or other restricted area-cookline.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee grating cheese. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing - hws used as dump as evidenced by fruit and ice.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk at indoor bar.
- Observed single-service articles stored without protection from contamination - coffee filters.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times-dirty dishes piled in basin at 3 bin sink.
- Critical - No handwashing sign provided at a handsink used by food employees-bar area sink-indoor.
- Observed old food stuck to clean dishware/utensils. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner-increased velocity of water. Corrected On Site.
- Observed residue build-up on nonfood-contact surface-handwash sink in indoor bar moderately soiled with black mold-like substance.
- Critical - Observed soil buildup inside ice bin, indoor and outdoor bar ice bins moderately soiled with black mold like substance.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory-dishwash area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cookline reach-in cooler. Repeat Violation.
- Critical - Observed missing/inaccurate warewashing machine data plate. Corrected On Site.
- Observed old labels stuck to food containers after cleaning-label on ice bucket. Corrected On Site. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Milk/cream in bar.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine-bar area.
- Critical - No handwashing sign provided at a handsink used by food employees-both bars.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area-cookline and dishwasher area.
- Critical - Observed interior of microwave soiled-bar area.
- Observed old labels stuck to food containers after cleaning.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken stock cooling at 50-52 after 12 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock in walk-in cooler-cooling since 11pm. now after 12 noon.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable-small board at indoor bar.
- Critical. Quaternary ammonium sanitizer not at proper temperature.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle.
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions, Soap and handwash sign missing from several areas.
- Observed floor and wall junctures not coved-bar area.
- Ceiling not smooth and easily cleanable-tiles in both restrooms need switch out.
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3/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Citrus Grillhouse, 1050 Easter Lilly Lane, Vero Beach, FL »