- Basic - Build-up of grease/dust/debris on hood filters.
- Intermediate - Cold holding equipment incapable of 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 with one prep line cooler ambient temperature of 51 F. Upon callback no TCS foods in cooler with repairs on order.
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2/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food for bar ice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in walkin freezer and on cookline
- Basic - No handwashing sign provided at a hand sink used by food employees in bar.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit with beef in prep cooler at 47? F **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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 with one prep line cooler ambient temperature of 51? F
- Intermediate - Handwash sink not accessible for employee use at all times on cold prep line.
- Intermediate - No cold running water at three-compartment sink at bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cold prep line. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink on cold prep line. **Corrected On-Site**
- 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.
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at bar employee hand wash sink and three compartment sink.
- Observed build-up of mold-like substance on surface of nonfood-contact surface on wood crate in walkin cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers -one kitchen ceiling set of four bulbs.
- Critical - No handwashing sign provided at a handsink used by food employees at dishwash area
- Observed utensils stored in crevices between equipment.
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4/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 12/1/11. Go to 850.487.1395 or www.myfloridalicense.com for payment information and instructions.
- Critical - Hand wash sink lacking proper hand drying provisions.-dishwash area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink in restrooms.
- Lights missing the proper shield, sleeve coatings or covers above salad prep atea.
- No Heimlich maneuver sign posted.
- Critical - No handwashing signs provided at handsinks used by food employees at bar.
- Critical - No handwashing signs provided at handsinks used by food employees at cookline and dishwash areas.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink-one bar handsink.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees-dishwash area.
- Critical - No handwashing sign provided at a handsink used by food employees-kitchen.
- Critical - No handwashing signs provided at handsinks used by food employees at bar.
- 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. Open less than 60 days.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance with milk crates used on cookline. Corrected On Site.
- Observed ice scoops with handles in contact with ice at bar.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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. Pro
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6/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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