- Basic - Bowl or other container with no handle used to dispense food. In chicken container
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. In dry storage room under shelving
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over precooked chicken links **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Milk shake mixing heads
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in freeezer gasket torn/in disrepair.
- 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.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry ingredients bins **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On the cookline
- Basic - Single-service articles not stored inverted or protected from contamination. Cup cake holder **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in mop area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment-walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable-several white boards heavily grooved with black stains.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Equipment in poor repair-tall reach in cooler and make table not in working condition.
- Basic - Hood soiled with accumulated grease-hood filters and associated equipment.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner-several cambros and lids cracked and chipped.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soups and gravy not properly cooled. Product temped at 80? F right at the 4 hour Perameters. Stop sale issued.
- 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. Soups and gravy found at 80 ? F. Stop sale issued.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated stem thermometer that was reading 10 degrees lower than proper calibration.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.knives stored in crevices of equipment
- Critical - No conspicuously located thermometer in holding unit.2 door upright RIF Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table.cook line Corrected On Site. Repeat Violation.
- Critical - Observed container of regreshing beads stored with clean dishes. Corrected On Site.
- Observed cutting boards badly grooved/pitted and no longer cleanable.server station Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when changing gloves Corrected On Site.washing hands before appling gloves Repeat Violation.
- Critical - Observed employee opened bottle of water stored above food in the cook line RIC Corrected On Site.removed
- Observed gaskets with slimy/mold-like build-up.salad make cooler. Corrected On Site.
- Critical - Observed heavy soil buildup inside ice bin.server station
- Critical - Observed interior of cook line reach-in cooler 1 moderately soiled with accumulation of food residue. Corrected On Site.clean
- Critical - Observed interior of microwaves on cook line moderately soiled. Corrected On Site.clean
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Observed personal care item stored with food.purses stored with condements at server station Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ALL PHF'S in cook line cooler 44F to 47F.removed foods from cook line RIC 1 and moved to cook line RIC 2.recommend to rapid chill to 41F Repeat Violation. Corrected On Site.CHECKED TEMPERATURE BYY THEN OF INSIDE FOUNDS FODS AT 39F
- Observed residue build-up inside hand sink on prep line Corrected On Site.clean
- Critical - cook line cooler incapable of maintaining potentially hazardous food at proper temperatures.found at 48F UNIT IS NOT TO BE USED TILL MAINTAINING 41F OR BELOW NO WARNING ISSUED HAS ANOTHER COOLER ON COOK LINE MAINTAINING 41F OR below
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10/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above, 4 bags of mashed potatoes on the prep table is at 123 degrees F. Cook stated he removed the bags from pot of boiling water approximately 30 minutes ago. Recommended rapidly reheating to 165 degrees F and then maintaing at 135 degrees F. Cook returned bags to pot for reheatting. Corrected On Site, mashed potatoes reheated to 172 degrees F.
- Equipment and utensils not properly air-dried, wet food storage containers stacked directly on top of each other in the storage shelf. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, bakery area. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable, prep area and server station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook changed gloves without washing hands between pairs. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, cook line units. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, knife and pie servers in turned off dipper well. Corrected On Site.
- Observed personal care item stored with food, purses stored on shelf at server station with condiments. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, bag of chowder in prep area sink is at 63 degres F. Cook stated chiwder was out in sink approximately 30 minutes ago, chowder has been put in water to reheat. Corrected On Site, chowder reheated to 195 degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, bags of pot pie base on the prep table are at 57 degrees F. Cook stated they were removed from the walk in cooler approximately 30 minutes ago. Recommended rapidly chilling to 41 degrees F or below. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, cook line units. Repeat Violation.
- Observed single-service articles stored without protection from contamination, brewer filters stored uncovered on topping of brewing equipment.
- Critical - Observed soil residue on storage tray where bags of brown sugar are stored in the dry storage.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, cook line wiping cloths tested at 0 ppm. Corrected On Site, new bucket retested at 200 ppm.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, food employee used bare hand to slide chopped ham off plate onto flattop. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook put gloves on without washing hands after cracking raw shell eggs. Corrected On Site.
- Critical - Observed employee improperly washing hands, cook "washed" hands in the cookline sanitizer bucket. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, cook wrapping a pan of cooked mashed potatoes with plastic wrap to cool in rhe walk in cooler. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, cookline unit's.
- Critical - Observed handwash sink used for purposes other than handwashing, server rinsed bottles of syrup off in server station handwash sink. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, stand up unit at end of cookline.
- Critical - Observed uncovered food in holding unit/dry storage area, extra glass of chocolate milk poured into glass stored uncovered in the reach in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle containing clear sudsy substance- manager stated he thinks it smell's like ammonia. Corrected On Site, manager discarded.
- Plumbing system in disrepair, prep area handwash sink- employees have to use shut off valve below sink to turn water off and on due to faucet is broken.
- Critical - Raw fruits/vegetables not washed prior to preparation, cook removing cores from tomatoes before washing. Repeat Violation. Corrected On Site.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed attached equipment soiled with accumulated dust and moldlike substance, walk in cooler fan motor covers. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler, dairy shelves.
- Observed cookline reach in cooler gaskets and door frames with slimy/mold-like build-up, also reach in feeezer. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Observed an approximate 6 inch deep pan of mashed potatoes cooling at the very front of the walk in cooler. Recommended putting mashed potatoes on a sheet pan in a thin layer then placing pan a very back of walk in cooler. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Observed pancake batter ambient cooling in 6 qt covered plastic containers. Recommended seperating batches into smaller amounts and uncovering containers. Product must be at 41 degrees F or below within 4 hours.
- Critical - Observed food stored in undrained ice, raw shell eggs and ice stored in a cooler on the cookline. Recommended either using a colander or pergorated pan to allow melting to drain away from eggs.
- Observed old labels stuck to food containers after cleaning.
- Observed reuse of single-service articles, Smuckers breakfast syrup squeeze bottles reused for liquid butter on cookline.
- Critical - Raw fruits/vegetables not washed prior to preparation, prep cook did not wash melons before cutting them. Corrected On Site.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, oatmeal and gravy in the steam table is at 112-115 degrees F. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing a bracelet. Corrected On Site.
- Observed employee with no hair restraint, server preparing grits and scooping cut fruit with loose unrestrained hair.
- Observed equipment in poor repair, large blue bins with cracked broken edges.
- Observed equipment in poor repair, coating peeling off interior of microwave oven door, unit located on center of cookline.
- Observed cutting board's at the prep area are grooved/pitted and no longer cleanable.
- Observed reach-in cooler gasket torn/in disrepair, stand up unit on right side of cookline.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, all units on cookline.
- Observed single-service articles stored without protection from contamination, metal to go cup sleeves missing cover allowing interior of top cup to be exposed to potential cross-contamination. Repeat Violation. Corrected On Site. Repeat Violation.
- Observed hole in wall, above light switch in employee break room.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers, center of cookline.
- Lights missing the proper shield, sleeve coatings or covers, one light missing a sheild and one missing the end caps to hold the shield in place, above the ice machine. Also, light shield missing in the walk in cooler. Repeat Violation.
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked reafy to eat veggies and meats-portioning, holding in prep area-70 F. Advised to quick chill to 41 or colder. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipperwell by cut fruit, no water running at all. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several bracelettes on server. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook cracked eggs picked up whisk, bowl and other items without wadhing and changing gloves. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Blue ice bucket with cracks and chips on rim.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Small ice scoop at beverage station.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Manager nor dishwasher can find strips.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations. Water mixing with quat 120+, per instructions on poster-65-75 F.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Bucket at front counter tested at 0 PPM.
- Wet wiping cloth not stored in sanitizing solution between uses-several cloths left on food contact surfaces throughout kitchen. Repeat Violation.
- Critical. Observed mild buildup of slime in the interior of ice machine. Repeat Violation.
- Equipment and utensils not properly air-dried. Many containers etc on dish shelf still wet. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Take out type cups in dispensing sleaves near microwave.
- Observed attached equipment soiled with accumulated grease. Hood over grill area Moderately soiled, heavy over fryers.
- Lights missing the proper shield, sleeve coatings or covers. Lights above ice maker in back room by mop sink.
- Observed personal item stored with food. Ladies handbag on shelf over microwave, with foods.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. No current certificate for manager on duty. 8 - 10 employees working.
- 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. No proof for at least one employee, possibly 2 without proof.
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5/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, oatmeal on the steam table is at 129 degrees F. Corrected On Site.
- Critical. Observed food stored in undrained ice, raw shell eggs in cooler on cook line. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, raw shell eggs stored over lettuce and cut vegetables in the cook line reach in cooler. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food, raw chicken and beef stored over whipped topping in the walk in freezer. Corrected On Site. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, food employee scooping butter while wearing a watch and ring with stones.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on prep table. Corrected On Site.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cups on tray sitting on top of bread warmer drawers. Corrected On Site.
- Observed equipment in poor repair, broken, cracked, and chipped food storage containers. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, on prep table. Corrected On Site. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, cookline. Repeat Violation.
- Critical. Observed soiled reach-in freezer gaskets, cook line.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed walk in cooler gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery #1037, 9202 South Federal Highway, Port St Lucie, FL »