- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup inside container of salsa, cook line **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cups, straws, plastic fork . Under tables, racks - wait station
- Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Operating while 4 panels missing, above fryers Laced during inspection **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Wait station
- Basic - Floor tiles cracked, broken or in disrepair. Corner under perp table , kitchen **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. In Corner under prep table
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Above prep area
- Basic - Reach-in cooler door torn/in disrepair. Interior of 2 door Vulcan cooler
- Basic - Soiled reach-in cooler gaskets. Cook line **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit Cut onions, 46°, pizza dough 46°, 2 door Vulcan cooler Corrective action taken : foods moved to working cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw ground beef , walk in cooler **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment, racks inside 2 door Vulcan cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Roast beef 50°, cooling in walk in cooler Corrective action taken: uncovered
- 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. 2 door Vulcan cooler. Corrective action taken: foods moved to working cooler
- Intermediate - Slicer blade guard soiled with old food debris. To be cleaned within 4 hrs of use
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. Door knob missing, men's restroom
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. Plastic red basket in bulk container of fries, reach in freezer , cook line
- Basic - Ceiling soiled with accumulated food debris. Dish machine area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair.reach in cooler
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Gaskets with slimy/mold-like build-up. Cook line
- Basic - Hole in wall. Under prep table
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Fan covers missing , beer walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Vulcan
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Behind prep table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fry batter next to cook line 70°, placed into refrig **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara 118°, reheated on stovetop **Repeat Violation**
- High Priority - Presence of insects, rodents, or other pests. Approx 3 fruit flies , dishwashing area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. Toilet clogged , women's restroom , cleaned during inspection **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Plastice portion cup inside container of salad dressing , cook line
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Hinged foam containers **Corrected On-Site**
- Basic - Ceiling soiled with debris. Dish washing area
- Basic - Condensation or other drainage not disposed of according to law. Dripping condensate causing ice buildup , upright freezer , cook line
- Basic - Hole in wall. Men's restroom
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Door does not fully seal when closed, Cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour bin
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2013 | Complaint Full | Call Back - Complied |
- Basic - Reuse of single-use articles.( sav-a-day) **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.( too strong) **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. 03/05/2013 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
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3/4/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ( inside upright)
- Basic - Ceiling soiled with accumulated grease.(tiles)
- Basic - Equipment in poor repair. ( Upright cooler/ interior)
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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**
- Intermediate - Encrusted material on can opener blade.
- 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. ( new operator)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( walkin cooler)
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1/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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