- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. SHRIMP BURGER COOKED AND NOT COOLED TO 41°F. after more than 24 hours after perpetration. Product was in a container deeper than 4 inches and covered while still cooling. Discussed options for alternative cooling methods with kitchen staff.
- 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. SHRIMP BURGERS ABOVE 47°F. for more than 6 hours. Product discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. SHRIMP BURGER MARKED MORE THAN 7 days. SEE STOP SALE.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Shrimp burgers date marked more than 7 days. PRODUCT DISCARDED.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Observed chicken and fish over par baked bread.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed deli ham date marked 11/25. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. No chlorine test kit.
- 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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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Electrical outlet behind oven missing cover plate. For reporting purposes only.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed open packages/bags of food exposing the contents to contamination.
- Critical - Observed raw animal food stored over ready-to-eat food.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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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10/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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