- Basic - Carbon dioxide/helium tanks not adequately secured. Hallway
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Soiled handles to Unit in store room
- Basic - Gaskets/seals on holding unit in poor repair. Kitchen coolers
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Plastic lid
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread containers
- Intermediate - Spray bottle containing toxic substance not labeled. By smoker room **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Food stored in a location that is exposed to splash/dust. Food container under handwash sink subject to splash **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork butts, cooked beans at between 48-50°f ( overnight temperatures ) **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Pork butts , cooked beans at between 48-50°f in cooler ( overnight temperatures ) **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork, beans at 48-50°f in cooler ( overnight temperatures ) **Repeat Violation**
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10/1/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food under handwash sink : subject to splash **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site**
- Basic - Employee jacket on top of beer case **Corrected On-Site**
- Basic - Food stored on floor. Boxed food **Corrected On-Site**
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Knife at frontline **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Food Items in shopping bag **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Numerous pork, beef, poultry in cooler at between 50?-60?f. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Numerous meat between 47-60? f in cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Numerous beef, pork, poultry in reach in cooler at between 47-49?
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered pans
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Intermittent towel dispenser **Corrected On-Site**
- 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. Numerous items , beef, poultry, pork between 47-49? in kitchen cooler
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1/24/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Observed EMPLOYEE APRON BY UTENSILS Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. C Corrected On Site.
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10/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. MIXING BOWLS
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEEF, PORK AT BETWEEN 50 TO 55 F IN REACH IN COOLER ( OVERNIGHT TEMPERATURE )
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. SPICE CONTAINERS BY HANDWASH SINK
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. MEATS Corrected On Site.
- Critical - Observed toxic item improperly stored. OVER SINGLE SERVICE ITEMS Corrected On Site.
- Critical - Observed unlabeled spray bottle. SMOKER ROOM
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- No Heimlich maneuver sign posted.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed handwash aids at a non-handwash sink. AT MOPSINK IN SMOKER AREA Corrected On Site. DO NOT USE MOPSINK AS HANDSINK
- Critical - Vacuum breaker mising at hose bibb. MOPSINK Corrected On Site.
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2/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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