- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large prep box cheese 45f, tuna 45f, feta 44f. Maintenance man on site repairing beer cooler and prep box
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Beer ooler **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Knife case **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottle in hand sink
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese povolone 46f, asiago 47f, shrimp 45f. Line prep ox
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Asparagus 48f. Stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 75f on wait station without time marking
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onion soup 117f, crab soup 117f
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station in the kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 92f lobstr base. Corrective action taken
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tiramisu and key linepie
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drink on cutting board. Corrected on site
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven rack
- Basic - Raw animal food stored above unwashed produce.Observed unwashed fruit over cut lettuce **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - The sanitizer bucket is on the floor in the bar. Corrected. New code
- Basic - Working containers of food removed from original container not identified by common name.Spray bottle not labeled
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.Cut lettuce 44f in largeprp
- High Priority - Live flies in kitchen.1 live small fly in prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter 44f, cheese blue 44f on largeprep box
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter 83f, batter 83f. Corrected on site
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. New code. Handout given
- 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. Key lime pie
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.wait station
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7/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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