- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling sliced red onions.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled to clean dishes. Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler with accumulation of water, small reachin next to salad area.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact and handwashing procedures.
|
6/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gumbo at 46 degrees farinheit brown rice at 47 degrees farinheit white rice at 46 degrees farinheit in walkin cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on cookline rightside at 65 degrees farinheit. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 41 degrees farinheit potentially hazardous food items at 46 degrees farinheit to 47 degrees farinheit.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in middle reachin cooler, cookline.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in rightside reachin cooler cookline.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in salad reachin cooler, waitress area.
- Critical - Violation: 08A-28-1 Observed food stored on floor, lettuce walkin cooler.
- Critical - Violation: 08A-28-1 Observed food stored on floor, potatoes preparation area. Repeat Violation.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling sliced red onions.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled to clean dishes. Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of debris in the interior door of ice machine, downstairs. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler with accumulation of water, small reachin next to salad area.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact and handwashing procedures.
|
6/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on cookline rightside at 65 degrees farinheit. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 41 degrees farinheit potentially hazardous food items at 46 degrees farinheit to 47 degrees farinheit.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - No conspicuously located thermometer in middle reachin cooler, cookline.
- Critical - No conspicuously located thermometer in rightside reachin cooler cookline.
- Critical - No conspicuously located thermometer in salad reachin cooler, waitress area.
- Critical - No handwashing sign provided at a handsink used by food employees, bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling sliced red onions.
- Critical - Observed buildup of debris in the interior door of ice machine, downstairs. Repeat Violation.
- Critical - Observed cellphone on slicer.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled to clean dishes. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact and handwashing procedures.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor, lettuce walkin cooler.
- Critical - Observed food stored on floor, potatoes preparation area. Repeat Violation.
- Critical - Observed handsink not clean, cookline.
- Critical - Observed interior of reach-in cooler with accumulation of water, small reachin next to salad area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gumbo at 46 degrees farinheit brown rice at 47 degrees farinheit white rice at 46 degrees farinheit in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey burger at 50 degrees farinheit hotdogs at 63 degrees farinheit shrimp at 57 degrees farinheit in reachin cooler. Product discarded.
- Critical - Observed uncovered food in waitress area, lemons.
- Critical - Observed uncovered food in waitress area, toppings for sandwiches.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gumbo white rice brown rice in walkin cooler.
|
6/18/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, sugar.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 50 degrees fahrenheit, cookline.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, handling cut fruit.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, handling soiled dishes to clean.
- Critical - Violation: 22-16-1 Observed soiled walkin cooler shelves.
- Critical - Violation: 22-20-1 Observed buildup of debris in the interior of ice machine, upstairs.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, bar.
- Critical - Violation: 35A-01-1 Observed non-service animals in the food establishment or on premises. Alligator display in outside dining room, this violation is being addressed on previous administrative complaint. Repeat Violation.
- Violation: 37-18-1 Observed dusty vent cover walkin cooler.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact handwashing procedures.
|
12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 50 degrees fahrenheit, cookline.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 46 degrees fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory, bar.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in reachin cooler small waitress area.
- Critical - No conspicuously located thermometer in reachin cooler, cookline leftside.
- Critical - No handwashing sign provided at a handsink used by food employees, upstairs waitress.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, handling cut fruit.
- Critical - Observed buildup of debris in the interior of ice machine, downstairs.
- Critical - Observed buildup of debris in the interior of ice machine, upstairs.
- Observed dusty vent cover walkin cooler.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, handling soiled dishes to clean.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact handwashing procedures.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor, flour.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice.
- Critical - Observed non-service animals in the food establishment or on premises. Alligator display in outside dining room, this violation is being addressed on previous administrative complaint. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crabcake/snapper at 50 degrees fahrenheit pulled pork at 49 degrees fahrenheit in reachin cooler for less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 48 degrees fahrenheit shrimp at 51 degrees fahrenheit in walkin cooler.
- Critical - Observed soiled walkin cooler shelves.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name, sugar.
|
12/27/2011 | Routine - Food | Warning Issued |
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
|
7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35A-01-1 Observed non-service animals in the food establishment or on premises. Establishment has 1 alligator in an enclosed pen in the outside sitting area without a variance from DBPR.
|
5/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slaw at 51 degrees fahrenheit and 54 degrees fahrenheit on makeline for less than 4 hours.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice at 127 degrees fahrenheit in steam well.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee drinking from cup then proceeded to food area.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, cookline.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, bar area.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, bar area.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, bar area.
- Critical - Violation: 35A-01-1 Observed non-service animals in the food establishment or on premises. Establishment has 1 alligator in an enclosed pen in the outside sitting area without a variance from DBPR.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
|
3/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented/rusted cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slaw at 51 degrees fahrenheit and 54 degrees fahrenheit on makeline for less than 4 hours.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice at 127 degrees fahrenheit in steam well.
- Critical. Observed apron on a food-contact surface. Corrected On Site.
- Observed ice scoop with handle in contact with ice, bar.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, braclets. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee drinking from cup then proceeded to food area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, handling bread. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area, chewing gum. 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 encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up, cookline.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, pans dishwashing area.
- Critical. No handwashing sign provided at a handsink used by food employees, bar area.
- Critical. Hand wash sink lacking proper hand drying provisions, bar area.
- Critical. Handwashing cleanser lacking at handwashing lavatory, bar area.
- Critical. Observed non-service animals in the food establishment or on premises. Establishment has 1 alligator in an enclosed pen in the outside sitting area without a variance from DBPR.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
|
1/7/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, flour cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburger at 58 degrees fahrenheit steaks at 66 degrees fahrenheit fish at 65 degrees fahrenheit in reachin cooler cookline for less than 4 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin cooler cookline.
- Critical. No conspicuously located thermometer in reachin cooler cookline. Corrected On Site.
- Critical. Observed uncovered food in chest freezer ice cream.
- Critical. Observed buildup of black mold like substance in the interior of downstairs ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed, catering menus.
|
8/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fudpucker Of Ft Walton Beach, 108 Santa Rosa Blvd, Fort Walton Beach, FL »