- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop bar mix **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tank in dry storage not secure **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on beverage make table in service station **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47°, cod batter 48°, in small reach on cooler on cooks line. Cornstarch and water 78°, sitting on make table-corrective action-chef voluntarily discard product
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French onion soup 125°-131° in hot holding unit. Corrective action-chef place back on stove to reheat
- High Priority - Raw animal food stored over ready-to-eat food. Steak Tartar stored over sauce in reach in cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pastas 80° cooling tightly covered in walk in cooler. Chicken wings 120° in walk in cooler on try in covered speed rack **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them in both walk in coolers **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Server cooler has black build up on gasket, especially bottom of door area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooke onion 47°, sour cream 55°, butter 48°, in top of make table on cooks line. Corrective aciton-chef will keep lid closed when not in use
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Half and half dated 04/06 in cooler behind bar. Corrective aciton-chef voluntarily discarded product **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine has black build up in side top of unit where ice come out **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of food in floor in walk in freezer **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout kitchen area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on covers
- Basic - No copy of latest inspection report available. Chef can not locate last inspection at time of current inspection
- High Priority - Food with mold-like growth. Two containers of strawberries in outside walk in cooler have green mold like growth on them. Corrective action-chef voluntarily discarded product
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Splitter at mop sink need vacuum breaker at open end of splitter
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Sandwich dated 11/25 in drawer in cooks line and cooked mushrooms dated 11/25 in walk in cooler Corrective action-chef voluntarily discarded product **Repeat Violation**
- High Priority - Rodent activity present as evidenced by rodent droppings found. About 15 dried and hard rodent dropping around edge of walls in dry storage area. Chef stated they had an issue in ceiling but exterminator took care of issue last week.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Meatball soup 119°-147°, chili 125°-137° both in steam table. Corrective action-chef stirred product to disperse heat **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink at end of cooks line had food and tongs in it **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken breasts 121° covered in Reach in cooler **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only have copies of certificates for employees working at time of inspection
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Brisket 45? in walk in cooler. Corrective action-moved to freezer to cool down
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Hot dogs 110? in warming unit at bar. Corrective action-turned unit up
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Corned beef packets dated 03/26 and 04/02 Corrective action-voluntarily discarded
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Brisket covered with plastic wrap and foil to cool
- 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. Beef portions on cooks line not dated after pulled from freezer
- Intermediate - Spray bottle containing toxic substance not labeled. Next to dish machine
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2013 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Next to hand wash sink getting splashed on. moved. **Corrected On-Site**
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Cook bare handing chicken quesadilla. He is a new hired, has not completed employee training.
- Equipment and utensils not properly air-dried. Pans on shelf. Dish area.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Salmon. Fish must be served cooked or discarded.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw steak behind raw salmon. Refrigerator drawer. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Washed and cut onion. In walk in cooler. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. Back make table.
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11/27/2012 | Routine - Food | Warning Issued |
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