- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean utensils or equipment stored in dirty drawer or container. Observed dishes stored in a cambro under prep table.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area- observed employee drink on cook line.
- Basic - Food-contact surface not smooth and easily cleanable. Towels used as food contact surface at wait station.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave top lightly soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface- in reach-in.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name-observed in reach in cooler
- Basic - reach-in cooler gasket torn/in disrepair.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly- test at 0 ppm advised to use 3 bin sink.
- High Priority - Employee failed to wash hands before putting on new set of 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- observed chopping vegetables on cook line. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook wash and rinsed knife without sanitizing.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Eggs were on the prep table.
- Intermediate - Reach-in cooler shelves soiled with food debris- observed mold like substance.
|
10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave moderately soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over veggies and fruits. **Corrected On-Site**
- High Priority - Water supply does not meet the requirements of a public water supply. Facility and community under boil water notice. Service interruption yesterday morning at 7:00 AM. Notice has not been lifted. Facility boiling water, using bagged ice and following industry bulletin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baked chicken in 2 different containers. **Corrected On-Site**
|
3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine front water reservoir.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoops stored in open container on top of outdoor ice bin. Scoop needs to be stored in clean, dry and protected area.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least one employee with no proof-DONNA
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, chicken salad and egg salad. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled-window type cleaner. **Corrected On-Site**
|
10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of ice bin in outdoor patio area. reds to be stored in a clean, dry and protected area.
- Basic - Floor area(s) covered with standing water. manager states she spilled earlier this morning.
- Basic - Working containers of food removed from original container not identified by common name. Large plastic container in cooler...white powdery substance.
- High Priority - Employee dispensed paper towel after washing hands and dried without rehashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and creamers holding on tables at 60?. server pulled off tables and recoiled. product now at 45? and continuing to cool. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Single service Creamers and Whipped Butter at tables. Server stated items have been ther for less than 1 hour. Advised Rapid chill and cold hold at 41 or colder.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate from ServSafe- Dorothy Snyder.
|
1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scoop cracked and chipped.
- Critical - Observed encrusted material on can opener blade. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Beef/pork tenderloin thawing in sink. Advised thawing in reach-in or other temp control-cook stated she had just taken it out. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon jug of milk in reach in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
|
9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease, hood filters.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, souffle cup used to scoop sugar.
- Observed ripped/worn tin foil used as shelf cover, on shelf above cook line.
|
3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food with mold-like growth, 2 green peppers in bowl with other peppers in the reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats at the front counter are at 77 degrees F. Manager stated they were stocked approximately 30 minutes ago, recommended rapidly chilling then maintaining at 41 degrees F or below. Observed ice level in container with butter is very low, recommended using more icd anD reducing amount of butter pats stocked in container.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, bag of deli turkey dated 9/2 in the reach in cooler, cook stated it had been frozen on 9/2 and pulled from freezer on 9/19. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, cookline make unit.
|
9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./1 at 0 degrees f and 1 at 15 degrees f
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed grease recepacle under sink with small rust spot causing grease to drip.operator has a bid to have the recepacle under sink replaced
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food./whole shell eggs reach in cooler on top of ready to eat foods Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloth Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./sandwich line Corrected On Site.
|
4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/11/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food being cooled by nonapproved method, 2 approximate 4 inch deep foiled covered pans of baked ziti and cooked meatballs stacked one on top of the other cooling overnight in the reach in cooler. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, 2 pans of baked ziti and cooked meatballs cooled in the reach in cooler overnight are at 50-56 degrees F. Stop Sale issued. Repeat Violation.
- Observed employee with no hair restraint, cook with loose unrestrained hair.
- Critical. Observed the presence of insects, rodents, or other pests, approximately 1/2 dozen small ants on the edge of the kitchen handwash sink basin.
- Critical. Hotel and Restaurant license not properly displayed, license provided during inspection has expired in 2003. Repeat Violation.
- 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. Repeat Violation.
|
1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method, half pan of baked potatoes stacked on top of each other in a deep pan in a 2 door reach in cooler. Reccommended placing potaoes in a pan in a single layer then untilizing the reach in freezer to rapidly cool. Observed during callback inspection 2 approximate 4 inch deep foil covered pans of baked ziti and cooked meatballs stacked one on top of the other being cooled in the reach in cooler.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, baked potatos cooled in the reach in cooler overnight are at 60 degrees F. Stop Sale issued. Observed during callback inspection 2 pans of baked ziti and meatballs cooled in the reach in cooler overnight are at 50-56 degrees F.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed, current license unavailable upon inspector's request. Observed during callback inspection licensed provided has expired in 2003.
- Critical. Violation: 53B-08-1 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.
|
1/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, half pan of baked potatoes stacked on top of each other in a deep pan in a 2 door reach in cooler. Reccommended placing potaoes in a pan in a single layer then untilizing the reach in freezer to rapidly cool.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, baked potatos cooled in the reach in cooler overnight are at 60 degrees F. Stop Sale issued.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed cloth used as a food-contact surface. Observed cook use cloth towel that been previously used to wipe raw egg off hands to push toast into tongs. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled bread with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook washed hands at 3 bay sink and mop sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook out glove on without washing hands first.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook crack raw shell eggs with hand , wipe hand on cloth towel then handle wisk and spatula without washing hands after cracking raw shell eggs.
- Observed soiled dry wiping cloth in use, soiled cloth towel being used to wipe down flattop inbetween orders.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Condensation or other drainage not disposed of according to law. Observed condensation dripping off interior of glass 2 door cooler into a bucket on the shelf with and above food.
- Critical. No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, ABC extinguisher on the floor in the dining room. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed, current license unavailable upon inspector's request.
- 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.
|
11/12/2010 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint, cook. Corrected On Site.
- Food-contact surface not smooth and easily cleanable, cloth towel under cutting board. Corrected On Site. Recommended cheese cloth (used 1 time then discarded) or plastic bar matting.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface, exterior of storage bins at the front counter.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers, lighting above slicer.
|
4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw turkeys in sink are at 74 degrees F. Cook stated turkeys were defrosting in sink overnight. Stop sale issued. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter packets at the front counter are at 67 degrees F. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water, turkeys defosting overnight in standing water.
- Observed cutting board's grooved/pitted and no longer cleanable, cook line. Repeat Violation.
- Critical. Observed accumulation of debris, heavy black residue, in warewashing machine and associated equipment. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler, 2 door "Beverage-Air" cooler near slicer. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, can rack.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Observed clean glasswa at front counter stored on soiled trays.
- Critical. Observed toxic item stored by food, 5 spray bottles of cleaning chemicals hanging over prep sink where turkeys are defrosting.
|
8/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fairways Cafe, 3496 Crabapple Dr, Port St Lucie, FL »