- Basic - Equipment and utensils not properly air-dried - wet nesting. containers on shelf kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dry storage area near office **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware on top of dishmachine
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm -run 2 times -service provider called
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods , tall reach in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hole in wall.behind oven
- Basic - In-use ice scoop stored on soiled surface between uses. Box for scoop by machine
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.bagging cooked pork **Corrected On-Site**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of Parasite destruction for cevichi **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Luncheon meats in keg cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.potatoes cooked today portioned in plastic bags 80°
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12/13/2013 | Routine - Food | Warning Issued |
- Basic - Ice making machine located outside.moved outside uncovered after licensing
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area per provisos must be kept locked
- Observed floor and wall junctures not coved.
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12/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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