- No Violations Were Observed
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on cooks line. **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Pooled water in reach in cooler far left and reach in cooler to far right. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish machine **Warning**
- Basic - Ice buildup in walk-in freezer. No drip pan **Repeat Violation** **Warning**
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on cooks line. **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Pooled water in reach in cooler far left and reach in cooler to far right. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish machine **Warning**
- Basic - Floor area(s) covered with standing water. Water dripping from steamer. **Warning**
- Basic - Ice buildup in walk-in freezer. No drip pan **Repeat Violation** **Warning**
- Basic - Water leaking from faucet/faucet handle. Handwash sink at end of cooks line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. seafood soup 53F, new england soup 49F, **Warning** upon callback key west soup 48°F, clam chowder 46°F, sauce 45°F, Canada bacon 45°F, shrimp 44°F, cooked pasta 45°F,
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**This violation must be complied by 4/7/14
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**This violation must be complied by 4/7/14
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2/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sugar, rice and bulk contains in dry storage **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler- lettuce, eggs, potatoes, fish, ham, etc **Corrected On-Site** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on cooks line. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation** **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Pooled water in reach in cooler far left and reach in cooler to far right. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cook line **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish machine **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. Water dripping from steamer. **Warning**
- Basic - Food stored in dry storage area not covered. Sugar **Repeat Violation** **Warning**
- Basic - Ice buildup in walk-in freezer. No drip pan **Repeat Violation** **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. In between make table cooks line **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Water leaking from faucet/faucet handle. Handwash sink at end of cooks line **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles cooks line **Repeat Violation** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. seafood soup 53°F, new england soup 49°F, **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. seafood soup53°F, new england soup 49°F, **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Dumping water from dripping steamer. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at hand wash sink at end of cooks line 72°F, handwash sink by walk in freezer 73°F, **Admin Complaint**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
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2/7/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Chill stick stored on floor of walk in freezer. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between cooler units at cookline. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture cold side at cookline hand sink where hot water is 126°F.
- Basic - Food stored in dry storage area not covered. Cornstarch box and bag stored open. **Corrected On-Site**
- Basic - Hole in wall and tiles missing at hand wash sink near dish wash area.
- Basic - Ice buildup in walk-in freezer.
- Basic - Multiple wiping cloth sanitizing solution containers stored on the floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi unit
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on top shelf over cook line prep table.
- Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles on cookline. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 84°F hot water side, 80°F cold water side in bathrooms.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By sushi prep area.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi reach in reading 46- 49F.
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop at ice machine on top of dirty ice machine.
- Observed handwash sink used for purposes other than handwashing. Dumping ice in hand sink in beverage area.
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 49F, raw tuna at 46F in small sushi reach in cooler. **Corrected On-Site**
- Outer openings of establishment cannot be properly sealed when not in operation. Space at bottom of back door.
- Working containers of food removed from original container not identified by common name.spray bottle of oil on cook line.
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2/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi reach in reading 46?- 49?F.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.on grill line. **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Behind bar.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop at ice machine on top of dirty ice machine.
- Critical - Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only. By grill line
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Yellowtail.
- Critical - Observed cloth used as a food-contact surface.cloth on oysters in walkin cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Reusing plastic containers with ridges.
- Observed employee with no hair restraint.chef
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.touching bread and cooked shrimp.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice in hand sink in beverage area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rock salt
- Observed old labels stuck to food containers after cleaning. Spoon stored with clean spoons with UPC sticker still attached.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 49?F, raw tuna at 46?F in small sushi reach in cooler. **Corrected On-Site**
- Critical - Observed small live flying insects in dry storage area.
- Critical - Observed soil residue in storage containers.by dishwasher.
- Critical - Observed toxic item stored by food.can of Endust on shelf in wait area next to Splenda and box of toothpicks.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Space at bottom of back door.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only.by back door.
- Wet wiping cloth not stored in sanitizing solution between uses.wiping cloth hanging half in and half out of sanitized bucket in beverage area.
- Critical - Working containers of food removed from original container not identified by common name.spray bottle of oil on cook line.
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11/30/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
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7/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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