- 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. **Corrected On-Site**
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Front prep area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 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. Deli meats. Pot roast.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **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. Steak, tuna.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Front food prep area.
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Employees with no hair restraint while engaging in food preparation.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Front food prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 118° on stove top, being heated.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Male employee restroom. Female employee restroom.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading less than 0° at room temp.
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3/25/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Drain cover(s) missing.MOP SINK
- Basic - Equipment in poor repair.KITCHEN REACH IN LID COOLER NOT MAINTAINING 41° or below. AMBIENT 54°. DO NOT PLACE FOOD IN UNIT UNTIL IT REACHES 41°.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Front sandwich prep area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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