- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In dipper well. **Corrected On-Site**
- Basic - Ice buildup in reach-in salad cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Glass door Traulsen cooler.
- Basic - Waste line missing at soda gun holster. One of two at bar.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. At dish machine area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili.
- Intermediate - Walk-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 52° foods 50-54°
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filters in disrepair. One.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg 49° cut leafy green 50° less than 4 hours, removed to adequate refrigeration.
- 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. Sandwich cooler. Ambient 50° foods 49-50°
- Intermediate - Spray bottle containing toxic substance not labeled. Quat. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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.
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10/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Line reach-in cooler not maintaining time/temperature control for safety foods at or less than 41°.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cut tomato, chili, cooked lobster, roast beef, cheese, homemade coleslaw 49-62° overnight in top and bottom of line reach-in cooler. Stop-saled. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Foods noted in violation 3a.
- High Priority - Raw animal food stored over cooked food. Raw gbeef over cooked steak. Steak was discarded by mgr.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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.
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10/3/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 52? tuna 44? chicken salad 43? in top line reach-in cooler. Moved to bottom.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Mashed potato, rice, turkey gravy, ham. Discarded.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- 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 not labeled. Glass cleaner.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 1 of 2 walk-in freezers.
- Critical - No oyster warning sign with required language provided. no menu printed, plans to offer raw oysters, provided signage.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair. line cooler.
- Obseved hood filters in disrepair.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stem type thermometer not within the intended measuring range of use. 0-220f required.
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11/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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