- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave on cooks line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver pot cooks line, soup bowls servers station
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Servers prep station
- Basic - Employee personal items stored in or above a food preparation area. Phone, keys, glasses
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Lexan container melted
- Basic - Floor soiled/has accumulation of food debris. Under dry storage shelves.
- Basic - Floor tiles cracked, broken or in disrepair. Under two compartment sink
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Ice buildup in walk-in freezer. Around door frame **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line
- Basic - Soiled reach-in cooler gaskets. Throughout
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottle at servers station
- High Priority - Displayed food not properly protected from contamination. Lemons at servers station **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Server at toast station
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee used handwash sink as a dump sink. Servers station
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Two compartment prep sink **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat loaf, spinach pie, various items
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cut melon in front reach-in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil near fryers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple locations throughout kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board and on back prep counter.
- Basic - Hole in ceiling. Multiple in back area by ice machine.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Breading and sugar containers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in reach/walk-in cooler. Reach-in: tomato and fish on cook line. Walk-in: fish.
- High Priority - Displayed food not properly protected from contamination. Lemons at servers station
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage patties 109°, sausage links 67°. Heated to 165° and placed in steam table for hot holding. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs 76°, milk 50°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish - cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in front sink.
- 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.
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. In prep area and over hot water heater.
- Basic - Dead roaches on premises. 10 found under shelving in prep area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep counter.
- Basic - Food stored on floor. Margarine on cooks line.
- Basic - Ice buildup in walk-in freezer.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Outer openings not protected with self-closing doors. Rear door.
- Basic - Soiled reach-in cooler gaskets. Cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counters throughout kitchen.
- High Priority - Dented/rusted cans present. 2 cans in dry storage. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage temped initially 92°. Temped later at 138°
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over pooled eggs in reach in on cooks line.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Motor oil on shelving below slicer in prep area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles in covered, deep plastic buckets and stacked in walk in cooler. 81°. Corrective action: ran noodles through ice bath.
- Intermediate - Handwash sink not accessible for employee use at all times. Large bucket in hand wash sink in servers 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. Potatoes in walk in cooler, deboned turkey in reach in cooler.
|
12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup for scooping ice.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table, server station
- Basic - Food stored in holding unit not covered. Fish, pork in walk in cooler
- 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. Observed server grabbing bread with bare hands without gloves, tongs, deli paper etc. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter at 75?.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes. **Corrected On-Site**
|
5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee filling a bucket in handwash sink.
- Observed single-service articles stored without protection from contamination. single service items not stored inverted.
|
11/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. soup spoons
- Critical - Observed food being cooled by nonapproved method.hot soup covered in walk in cooler.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
|
9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Can opener blade soiled with dried food.
- Critical - Employee using non handled scoop (drink glass) to scoop ice.
- Critical - Food bins (sugar and floor) not labeled in back kitchen.
- Frill tooth picks stored horizontally not protected on cooks line.
- Hole in ceiling in back kitchen directly above clean pan shelf.
- In use utensils stored on top of raw shelled eggs on cooks line.
- Observed CO2 tank not secured in storage area.
- Observed broken ice scoop next to main ice machine.
- Critical - Observed butter pat on quest table at 68 degrees.
- Observed cord board being used to cover shelf in back kitchen.
- Critical - Observed missing electrical plate on wall on outside of walk in cooler in back storage area.
- Observed prep cook working with out hair restraint.
- Critical - Observed raw fish stored above ready to eat food (pasta) in reach in cooler on cooks line.
- Observed rusty shelves in walk in cooler.
- Observed slime and scale on interior of ice machine.
- Pans stored improperly on kitchen shelves and racks.
- Critical - Potatoes stored on floor on cooks line in food container.
- Scoop for sugar laying inside bin with handle inside sugar.
- Sheet pan, large platter stored on floor in kitchen.COS
- Critical - Slicer blade soiled with cheese and dried food debris in back kitchen.
- Tong hanging from door handle on cooks line not protected from contact.
- Towel used as shelf liner in back kitchen.
|
2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint...cooks
|
12/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of slime in the interior of ice machine...backsplash panel
- Observed employee with no hair restraint...cooks
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor...produce walkin cooler---box of bacon under shelves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...milk Corrected On Site...moved to working cooler
- Critical - Observed raw animal food stored over ready-to-eat food...2door cooler next to oven---raw seafood stored above cooked pasta
- Critical - Observed uncovered food in walkin cooler---cut onions and thick sliced ham.
|
10/7/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs on stove handle
- Equipment and utensils not properly air-dried. cups in wait area
- Floors not maintained smooth and durable. cracked/broken tiles, cookline
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracked raw shell eggs then rte cheese. did not change gloves and wash hands Corrected On Site.
- Observed employee with no hair restraint. employees in kitchen
- Critical - Observed food stored on floor. in walk in cooler
- Critical - Observed food with mold-like growth. lemons in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. contained a bucket in wait area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad dressing 53, wait area Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad dressing 54, wait area Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name. flour in dry storage
|
6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Damaged food not properly segregated. one severely dented can - mashed potatoes Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food with mold-like growth. 3 moldy tomatoes, walk in cooler Corrected On Site. stop sale
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. tongs/fork missing from lemon wedges [wait station] Corrected On Site.
- Critical - Observed one severely dented can - mashed potatoes Corrected On Site. removed from inventory
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad 45 degr F - cook line
- Critical - Observed raw animal food stored over cooked food. raw fish above ckd spaghegtti traulsen cooler Corrected On Site.
- Observed worn cardboard used as shelf cover.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. b'fast sausage 102 degr F Corrected On Site. reheated
|
1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine...backsplash panel.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-02-1 Observed hole in wall...behind fryer.
|
3/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...ham=54 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...cooler next to hotline=temperature at 54 F.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods...raw steaks stored above cooked rice--2door cooler opposite handsink. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food...reachin cooler--raw beef stored above blue berries Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength...0ppm
- Critical. Observed buildup of slime in the interior of ice machine...backsplash panel.
- Observed clean utensils/equipment stored in dirty gray bin--by dishmachine.....utensils,spatulas here.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall...behind fryer.
|
3/15/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name...white containers with dry products---by prep table...near walkin cooler
- Critical. Observed uncovered food in walkin cooler----bread in white buckets.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.....at waitress station--ice scoop stored on dirty.
- Observed ice scoop with handle in contact with ice...icemachine
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...left sandwich cooler---food buildup in lower back section on shelf.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue....2door upright cooler---bottom near door hinges.
- Observed clean equipment stored on floor...cutting boards in between tables in prep area.
|
11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Paradise Rest, 443 Main St, Safety Harbor, FL »