- Basic - Build-up of grease on nonfood-contact surface. On outsides of RICS, and under grille.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated dust over coffee maker.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor drains/drain covers heavily soiled. Under 3 CS.
- Basic - Ice scoop handle in contact with ice.
- Basic - Soil residue build-up on nonfood-contact surface. Inside wooden cabinets on front line and under Handwash sink.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - French fry Slicer blade soiled with old food debris.
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09/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container (relish).
- Basic - Observed mop water soiled.
- Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled.
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10/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food (potatoes) stored in reach in freezer not covered.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Grease accumulated on kitchen floor under cookline equipment. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil in non potentially hazardous food (mayonnaise) not properly sanitized.
- Basic - Observed mop water not changed.
- Basic - Single-service articles (trays) improperly used.
- Basic - Wall at backline soiled with accumulated food debris (cheese).
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth at frontline not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution dirty/not changed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cheese - 44f).
- High Priority - Raw animal food (sausage) stored over ready-to-eat food (ham) in reach in freezer.
- 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 (44f). Operator instructed to monitor unit.
- Intermediate - Interior of reach-in cooler at frontline soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at frontline. **Repeat Violation**
- Intermediate - Observed soiled/build up of mold-like substance/slime on soda nozzles at frontline.
- 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.
- Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled. **Repeat Violation**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated on kitchen floor under cookline equipment.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (chicken - 71f)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at backline.
- Intermediate - No soap provided at handwash sink at backline.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at backline.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink at backline lacking proper hand drying provisions.
- Critical - Observed interior of reach-in cooler at frontline soiled with accumulation of food residue.
- Critical - Observed unlabeled spray bottle at backline.
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10/17/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink at backline lacking proper hand drying provisions.
- Critical - Observed buildup of soil in the interior of ice machine.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- In-use utensil not stored with handle above the top of potentially hazardous food (chicken) and the container.
- Observed grease accumulated on kitchen floor at frontline.
- Observed ice scoop at frontline with handle in contact with ice.
- Critical - Observed potentially hazardous food (ham) cold held at greater than 41 degrees Fahrenheit (44F).
- Wet wiping cloth at cookline not stored in sanitizing solution between uses.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed uncovered food (sugar) in dry storage area. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Potentially hazardous food (poultry) not held at 135 degrees Fahrenheit or above (70F). Corrected On Site.
- Critical. Potentially hazardous food (poultry) not held at 135 degrees Fahrenheit or above (81F).
- Critical. Potentially hazardous food (sausage) not held at 135 degrees Fahrenheit or above (100F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F).
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink (storage) used for purpose other than washing hands.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service items (cups) stored on floor.
- Observed nozzle at handwash sink in disrepair.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris/ grease accumulated on kitchen floor behind cookline equipment.
- Ceiling tile missing in rear of kitchen.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (potatoes) stored on floor. Corrected On Site.
- Critical. Observed food (bread) stored on floor. Corrected On Site.
- Critical. Observed hand wash sink in rear of kitchen used for purpose (storage) other than washing hands.
- Critical. Observed hand wash sink at frontline used for purpose (storage) other than washing hands.
- Critical. Observed employee fail to wash hands between glove changes. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soil in the interior of ice machine.
- Observed kitchen floor soiled at three compartment sink.
- Observed grease accumulated on kitchen floor at front line.
- Carbon dioxide/helium tanks not adequately secured.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (sugar) stored on floor.
- Critical. Observed food (bread) stored on floor.
- Observed ice scoop in icemachine with handle in contact with ice.
- Observed single-service items (cups) stored on floor.
- Critical. Observed toxic item (glass cleaner) stored in food preparation area.
- Carbon dioxide/helium tanks not adequately secured.
- 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.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items (cups) stored on floor.
- Critical. No handwashing sign provided at handsink in kitchen.
- Critical. No handwashing sign provided at handsink at front counter.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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11/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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