- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Corned beef misdated **Corrected On-Site**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cookline
- Intermediate - Handwash sink not accessible for employee use at all times. Soap containers in handsink in dish area **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, smoked mullet
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07/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over fies in reach n freezer. **Corrected On-Site**
- Intermediate - No cold water pressure at mop sink.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/3/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, potato salad 49, cole slaw 51, pulled pork 46, mullet dip 45, chicken salad 45, pork chops 48.
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3/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, potato salad 45, slaw 44
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
- Intermediate - Handwash sink used for purposes other than handwashing. Bar. To dump and fill sani bucket
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. Corned beef, pastrami, roast beef pork, bologna
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Slaw (cos), pasta
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1/3/2014 | Routine - Food | Warning Issued |
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2013 | Routine - Food | Call Back - Extension given, pending |
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