- Basic - Equipment in poor repair. (Large make table doors do not seal tightly. When one door closes, the other pops open.) **Warning**
- Basic - Floor area(s) covered with standing water. (Hole in ground behind establishment is filled with rain water that is being pumped out to roadside). **Warning**
- Basic - Plumbing system in disrepair. (Kitchen hand wash sink is flowing into bucket due to pipe removal/damage during floor sealing project.) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. (Quat strip available, but exposed in package and blue in color. Chlorine test kit not available.) **Warning**. Upon callback, new quaternary ammonium strips provided but no chlorine strips for the dish machine.
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. (Portion cup used in potato salad.) **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. (Large make table doors do not seal tightly. When one door closes, the other pops open.) **Warning**
- Basic - Floor area(s) covered with standing water. (Hole in ground behind establishment is filled with rain water that is being pumped out to roadside). **Warning**
- Basic - Interior of toaster at wait station soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Plumbing system in disrepair. (Kitchen hand wash sink is flowing into bucket due to pipe removal/damage during floor sealing project.) **Warning**
- Basic - Working containers of food removed from original container not identified by common name. (Chowder in walk in unit. Lid has marker writing 'cocktail sauce'. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (Chowder from last night preparation, 54°F in walk in unit.) **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Chowder from last night preparation, 54°F in walk in unit.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(45°F raw chicken, 46°F raw gator, 47°F hot dogs). (Corrective action fully close doors) **Warning**
- High Priority - Raw animal food stored over cooked food. (Raw chicken wings over hot dogs) **Corrected On-Site** **Warning**
- 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. (Opened milk container) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. (Quat strip available, but exposed in package and blue in color. Chlorine test kit not available.) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered with plastic wrap in deep plastic container while cooling. (Chowder from last night preparation, 54°F in walk in unit. Heavy condensation observed on plastic wrap cover.) **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (Tested two thermometers: 130°F in ice bath, 22°F in ice bath) **Corrected On-Site** **Warning**
- 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. (Cook on duty) **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. (Table slicer and wall slicer) **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Cut potatoes )
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.(all gaskets on cooks line)
- High Priority - License expired within 30 days after expiration date.
- 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.(reading 0ppm) **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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(, hollandaise 54°F, )had item moved to freezer to rapidly cool
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw sausage over dressings) **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.(spigot next to mop sink)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.(incorrectly filled out)
- 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)
- Intermediate - Slicer blade soiled with old food debris.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Pretzel buns )
- Basic - Clean utensils or equipment stored in dirty drawer or rack.(plates and cambrio lids stored)
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(spatulas 74°F, ) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(fish) **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.(sauce bottles on line)
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.(reading 0ppm)
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 comminuted beef ) **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 not date marked )
- Intermediate - Slicer blade soiled with old food debris.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout the kitchen
- High Priority - Vacuum breaker missing at hose Bibb . Outside near mop sink
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6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Containers of oil, bulk containers of pasta,flour, breadcrumb in storage closet Near server/expo area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Meat slicer stored outside on old cooling unit near ice machine, produce dicer stored on old cooling unit next to meat slicer outside,
- Basic - Food stored in a location that is exposed to splash. Meatloaf and pork in walk in cooler exposed to condensation from refrigeration unit, fryer oil stored outside getting wet in the rain **Corrected On-Site**
- Basic - Food stored on floor. Fryer oil stored out side on the ground near the storage shed **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. On reach in coolers through out the cooks line
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Towels on top shelf above stove.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout the kitchen
- Basic - Single-service articles improperly stored. In outside she'd exposed to splash from rain dripping into the shed from ceiling
- Basic - Single-service articles stored in toilet room. In men's room
- Basic - Soil residue build-up on nonfood-contact surface. On top of single door reach in cooler on cooks line. Shelf above deli style cooler on cooks line
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 56?F in deli style reach in cooler on cooks line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Mashed potatoes 56?F in deli style reach in cooler on cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Mashed potatoes 56?F in deli style reach in cooler on cooks line. Moved from walk in cooler from being cooled overnight
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.ground beef over container in single door reach in cooler on cooks Small single door reach in cooler Raw chicken over Hamburger patties **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb . Outside near mop sink
- 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**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. On floor outside near back door
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4/4/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. Cold water not turned on at handsink ar bar.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
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8/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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