- Basic - Dishes stored upright with the food-contact surface up.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food pans cracked/chipped.- chef disposed of them **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in Coca-cola cooler **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.- salmon- placed in refrigerator. "Corrected On-Site** **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.- right door of pantry cooler
- Basic - Wall soiled with accumulated dust.- behind ice machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- raw chicken 46°f- raw hamburger 47°f- chef states put in cook drawer at 10am found at 11am, moved to another cooler-there was no thermometer in drawers, put one in and checked at end of inspection, read 40°f
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. - raw oyster over onion rings **Corrected On-Site**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - deli meats and cheeses **Corrected On-Site**
- Intermediate - 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 - Reach-in cooler not 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. - ambient reading 49°f, calling repairman company
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- crab cake mixture **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
|
07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.joe lee lounge **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit.raw chicken and raw beef found at 50° manager states placed in cooler at 9:00 am found at 10:15 recommend rapid chill. checked items found at 43° **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. company faxed over documentation **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Heavy Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.smoked salmon **Corrected On-Site**
- Intermediate - Refrigerated drawers not 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. Found at 52° unit is not to be used till maintaing 41° or below
|
2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bags of ice stored on the floor of walk in freezer downstairs
- Basic - Can opener blade not kept sharp - observed heavy rust build up on the blade **Repeat Violation**
- Basic - Fan cover in walk-in cooler has heavy accumulation of dust/debris. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up.spoons
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. 2 door freezer **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Joe lee bar ,Pete bar **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
|
8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit over night in the walk in cooler found 46F to47F
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
- Critical - No conspicuously located thermometer in holding unit.cook line RIC
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Chef showed up by end of inspection Corrected On Site.
- Observed cook line cutting board moderately grooved/pitted
- Observed fan covers in the walk in cooler heavily soiled with accumulated dust.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Ziplock bagg Raw animal food not properly separated from ziplock bags of ready-to-eat food.upright RIF Corrected On Site. Repeat Violation.
|
11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized utensils not properly stored where handles are touched.
- Observed floor area(s) covered with standing water.pete dye bar
- Critical - Observed food stored on floor in dry storage area. Repeat Violation.
- Critical - Observed food stored on floor in the walkin freezer. Repeat Violation.
- Critical - Observed heavy buildup of slime on soda dispensing nozzles.joe lee bar
- Critical - Observed heavy encrusted material on can opener.prep table next to office
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.zip lock bags of raw chicken over beef in RIF.victory in fro t of walkin cooler.
- Critical - Observed raw chicken stored bags of french fries in RIF next to fryers
- Observed reach-in cooler gasket torn/in disrepair.next to gas stove on cook line
- Observed single-service articles displayed, or dispensed in a manner that allows for contamination.to go trays at the pete dye bar
- Critical - Observed zip lock bags of raw meats stored over cooked seafood and pizza.
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.- walkin pastry freezer
- Critical - Observed food stored on floor.- dry storage and walkin cooler and freezer
- Observed gaskets with slimy/mold-like build-up.- walkin freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
|
3/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Grand Harbor Club, 4985 Club Terrace, Vero Beach, FL »