- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Eyeglasses on the cutting board **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on the cook line
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in the walk in cooler items
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook-line hand wash sink
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wooden bowls under prep table in ware washing room
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over produce in the walk in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink in ware washing room
- 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. Please have employee training within 60 days of hire
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, cup used to scoop flour. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured, tank being used a door stop for swinging kitchen door near walk in cooler. **Corrected On-Site**
- Basic - Food stored on floor, bag of carrots and case of bacon in the walk in cooler. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry, stored in bucket of soiled water.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, tested 2 times at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator contacted technician for service.
- 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, chef handled tomatoes for salad with be hands. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, orange Home Depot bucket used to store flour in the dry storage. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked ravioli's sitting in foil pan on cook line are at 74 Degrees F, chef stated they were cooked less than 30 minutes ago. Chef put ravioli's in walk in cooler to chill.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than hand washing, cook line hand wash sink has 2 large spoons in the basin.
- Intermediate - Heavy encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cook line hand wash sink. **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Call Back - Complied |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Observed moderate soil buildup inside ice bin./bar area
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, both kitchen handwash sinks. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation, 5 employees on duty at the time of inspection.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves, server wearing nailpolish scooping ice and dispensing drink fruit withiut wearing gloves.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, server handling drink lemon with bare hands.
- Observed cook line reach-in cooler gasket torn/in disrepair.
- Observed employee with no hair restraint, cook with loose unrestrained hair.
- Observed hole in ceiling, above dry storage shelving where food and clean dishes are stored.
- Observed ice scoop with handle in contact with ice, bar area ice bin. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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5/25/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about First Serve Cafe, 199 Se Via Tesoro Blvd, Port St Lucie, FL »