- Basic - Build-up of mold-like substance on nonfood-contact surface.Drawer cooler gaskets on the cook line.
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over sauces in the walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw chicken stored with raw grouper on cook line in drawer cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Fish cutting and dry storage area raw whole shell eggs over raw uncut whole fish.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of napkins in dry storage back area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers on the clean utensil shelf.
- Basic - Food stored in holding unit not covered.Strawberries in the reach in cooler at the bar.
- Basic - Soda gun holsters with accumulated slime/debris.Bar area.
- Basic - Soil residue build-up on nonfood-contact surface.Liquor bottle rails in the bar area.
- High Priority - Vacuum breaker missing at hose bibb.Faucet in the back dry storage/food preparation area and at the mop sink two faucets.Three in all back flow devices needed.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice machine outside rear.
- Intermediate - Slicer blade soiled with old food debris.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Clean equipment shelf at the warewashing area.
- Basic - In-use tongs stored on oven door handle.Cook line.
- Basic - Reach-in cooler gasket torn/in disrepair.grill line drawers.
- Basic - Soiled reach-in cooler gaskets.cook line fry satation and grill station.
- Basic - Stored food not covered in walk-in cooler.freshly cut potato fries stored in the beer walk in cooler.
- 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.Employee preparing sandwich set ups,lettuce and tomatoes.Continued prep with gloves. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.shrimp in the walk in cooler.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line, sitting on top of reach in across from fryers **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In bar handsink
- 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. Employee cutting finished sandwich. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Seat of soda nozzles slimy
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing in back hall way out side of walk in.
- Excessive grease build up on hood filters on cooks line.
- Critical - No chlorine test strips.COS
- Observed employee cooking/ prepping with no hair restraints.
- Portion cup in rice in walk in. Utensil not desned to prevent cross contamination.
- Critical - Sanitizer on dish machine found at 0ppm. Advised operator to use 3 compartment sink.COS
- Tongs on oven handle on cooks line.
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting
- Critical - Hand wash sink lacking proper hand drying provisions. At bar
- Critical - No handwashing sign provided at a handsink used by food employees. at bar
- Observed ceiling soiled with accumulated food debris and excessive dust.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Observed residue build-up on nonfood-contact surface. On gaskets in reach beside bread.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). on 9/16/2011 observed vegetable soup in walk in being improperly cold held at 47-49 degrees. cooked yesterday.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. temp. of rice and chili in walk in at 49 degrees. on 9/16/2011 observed vegetable soup, 5 gallons, stored in walk in cooler. made yesterdayproduct temperature at 47-49 degrees. stop sale issued.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. observed rust and food debris on shelves
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. heavy dust build up on fan in outside prep area
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. no shield on lights over prep area on side of building
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9/16/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in temperature 46 degrees
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. temp. of rice and chili in walk in at 49 degrees.
- Critical - Handwashing cleanser lacking at handwashing lavatory. hws at bar has no soap.
- Lights missing the proper shield, sleeve coatings or covers. no shield on lights over prep area on side of building
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. on bottom of shelf over salad station.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook wearing gloves then touched tortilla rte product.
- Observed equipment in poor repair. some lexans cracked and broken
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. food prep container being stored in hand washing sink at end of cook line
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. containers with no handles being used to scoop spices Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spicy beef, potato salad and chicken being improperly held at 46 degrees in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food. eggs being stored over salads-potato salad
- Observed residue build-up on nonfood-contact surface. heavy dust build up on fan in outside prep area
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. frill picks need to be frill end up
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. observed rust and food debris on shelves
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. in walk in cooler buckets of food not properly labeled. i n storage area on side of building storage containers containing spices not labeled
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9/14/2011 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(tongs hung on oven door handles)
- Critical - No handwashing sign provided at a handsink used by food employees.(in fish cutting room)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer.(wall mounted potato slicer)
- Observed ice scoop with handle in contact with ice.(bar area)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in salad dressings )
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.( raw chicken above raw beef in walk in cooler)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of chlorine in sanitizer buckets) Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.(bar area)
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw hamburgers, raw chicken breast, raw salmon, raw grouper all at 46-52 degees f in cold holding drawers on cooks line) Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.(beans, chili, sauce all at 130 degees f. reheated ) Corrected On Site.
- Critical. Observed food stored on floor.(case of food in walk in freezer)
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(employees not washing hands between glove change)
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed soda gun holster with accumulated slime/debris.(bar area)
- Critical. Vacuum breaker mising at hose bibb.(outside hose)
- Critical. No handwashing sign provided at a handsink used by food employees.(bar area)
- Critical. Hand wash sink lacking proper hand drying provisions.(fish cutting room)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(bar area)
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of cl2 in sanitizer buckets)
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
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6/28/2010 | Complaint Full | Inspection Completed - No Further Action |
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