- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink.(bar) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( some items) **Repeat Violation** **Warning**
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.(watch) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.(plates) **Warning**
- Basic - Food stored on floor.(sugar, mayo , sweet and low packets) **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
- Basic - Raw animal food stored above unwashed produce.(eggs over lemons) **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(sliced provolone 56°F, cut lettuce 56°F, feta 49°F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Gyro meat 106°F, sliced gyro meat 96°F,)item placed in cooler to lower temp. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(raw burgers over onions slices in milk) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(Sanitizer Bucket 400+ ppm quat) **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.(walk in cooler) **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink.(bar) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( some items) **Repeat Violation** **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster.Bar area over the ice bin in the dining room and one missing at the outside bar.
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce in the walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken over raw beef on the shelves.
- High Priority - Vacuum breaker missing at mop sink faucet with hose attached.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. (Bar) **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. (Portion cup in croutons) **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Box of readey-to-eat/mix slaw vegetables, produce boxes, container of meat)
- Basic - Holes in ceiling where pipes run thru in kitchen. Also, Hole in tile at dry storage room ceiling.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. (Reach in ice filled cooler near dish machine has exposed insulation and evidence of worn/damaged insulation next to bins of portion containers.)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Cookline)
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (0ppm quat)
- Basic - Wiping cloth sanitizing solution stored on the floor. (Cookline)
- Basic - Working containers of food removed from original container not identified by common name. (Rock salt) **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10ppm chlorine. Technician called in.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. (Sauce with cooked mushrooms dated 11/24, never frozen. Sauce discarded during inspection.) **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. (Stored in loose container)
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Multiple gallons of milk in use stored in walk in cooler)
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Wait staff washed hands in 3 compartment sink after clearing dishes) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. (Bus tub stored on sink) **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. (Cooked pasta, portioned for reheat)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Cooked pasta in walk in cooler) **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.Outside bar area.
- Basic - Cutting board has cut marks and is no longer cleanable.Small boards stored at the triple sink.
- Basic - Ice scoop stored on top of dirty ice machine between uses.outside bar coop stored on the bottles in the rack in front of the ice bin.
- Basic - In-use tongs stored on oven door handle between uses.Cook line
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.200ppm At the towel storage bucket.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food stored on floor. bus pan containing fresh oysters ; walk in cooler
- Critical - Observed food with mold-like growth. one individ tomato Corrected On Site. discarded
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. oyster rockefeller ; 44 Corrected On Site. iced down
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.(outside bar area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(outside bar area)
- Critical - No handwashing sign provided at a handsink used by food employees.(on cooks line)
- Critical - Observed food stored in ice used for drinks.(lemons stored in ice bin at soda machine)
- Critical - Observed food stored on floor.(walk in cooler)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in nuts and bacon bits in front area)
- Observed nonfood-grade containers used for food storage.(plastic shopping bags used to store chicken wings in freezer)
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Exit sign not properly illuminated. For reporting purposes only.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at grill line handsink used by food employees.
- Observed ripped/worn tin foil used as grill line cover.
- Critical - Observed soiled reach-in cooler gaskets on beer keg cooler.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris behind condiments.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Outside storeroom floor not maintained smooth and durable.
- Critical - Working containers of lentils removed from original container not identified by common name.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.[missing floor tiles in bar]
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handle]
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.[cooklie reachin ]
- Critical - Observed food stored on floor.{BAGS OF FOOD IN STORAGE ROOM}
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.{CHICKEN ABOVE OTHER RAW PRODUCTS IN WALKIN} Corrected On Site.
- Observed single-service items stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.{RAW STORAGE SHELVES}
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.{BAR AREA}
- Critical. Hand wash sink lacking proper hand drying provisions.{BOTH BARS}
- Observed unnecessary items on the premise.
- 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. [new restaurant owner]
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1/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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