- Basic - Heavy Accumulation of debris inside warewashing machine. **Warning** some debris still present.
- Basic - Reach-in cooler gasket torn/in disrepair./ saut cooler, also starting on the other cooler cooks line **Warning** saut station was complied / fry station needs new gaskets.
- Basic - Soda gun holster with heavy accumulated slime/debris. **Warning** some debris still present.
- Intermediate - Soda gun moderately soiled. **Warning** some debris still present.
|
11/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
- Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ saut cooler, also starting on the other cooler cooks line **Warning**
- Basic - Soda gun holster with heavy accumulated slime/debris. **Warning**
- Basic - Waste line missing at soda gun holster./ on either gun holster bar area **Warning**
- Basic - Water draining onto floor surface./ from the ice bin cp missing on the end of the line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit./ saut cooler top-rapid chill tomatoes, spinach, pasta, heavy cream, cooked diced chicken, raw scallops, raw shrimp manager discarded unable to determine amount of time out of temperature **Warning**
- High Priority - Live, small flying insects in dish machine area approximately 3-4 **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / saut cooler **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ soups **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling./ pasta **Warning**
- Intermediate - Soda gun moderately soiled. **Warning**
|
09/09/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Waste line missing at soda gun holster.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear soapy liquid
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave on cookline
- Basic - Case/container/bag of food stored on floor in dry storage area. Salt
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of ice machine
- Basic - Equipment in poor repair. Walk in cooler curtain broken
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw bacon
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Spray bottle containing a food product not labeled. Oil bottle
- High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Cleaned Utensils soaked in water before rolling
- High Priority - Live flies in kitchen. 3 on the cookline
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked sausage held at 90°F, line cook reheated to 165°F and will hot hold at 135°F or above.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over dressings
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Toxic substance/chemical stored by or with food. Clorox spray next to potatoes under prep table **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels on site in walk in freezer, no tags available, establishment only uses mussels during new years event.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Behind har
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in the walk in cooler and reach in cooler
- Intermediate - Soda gun soiled.
|
1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat cream and soups in reach in cooler between cook stations on cook line **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
|
8/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. Hand sink behind bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler curtains torn
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked pasta in reach in cooler between cook line stations **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Green scratch pad in hand sink on cookline
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of food containers **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cellphone on prep table **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In the walk in cooler cheese and broccoli container **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. Only two pages available from last report **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat cream and soups in reach in cooler between cook stations on cook line **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **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. **Warning**
- Intermediate - Soda gun soiled. **Warning**
|
6/25/2013 | Routine - Food | Warning Issued |
- High Priority - License expired within 30 days after expiration date. **Warning**
|
4/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag of onions stored on floor. **Warning**
- Basic - Cutting boards has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Heavy Accumulation of debris in three-compartment sink.bar **Warning**
- Basic - Heavy Accumulation of food debris/soil residue on all handwash sinks **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.cook line **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soda gun holster with heavy accumulated slime/debris. **Repeat Violation** **Warning**
- Basic - ice cream, pies stored in holding unit not covered. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.milk 63?cut melon 57? creamers not uht on buffet at 73? **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Chef came in states cooks it fully cooked. Spoke with company and states fish is farm raised fed parasite free food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers.buffet **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw salmon 60? steaks 59? raw beef patties 59? grouper 57? salad cooler blue cheese crumbles 58? diced eggs 58? anchovies 70? **Admin Complaint** **Repeat Violation**
- 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. In cooler over night. No documentation done **Admin Complaint** **Repeat Violation**
- High Priority - Several Dozen of Small flying insects in bar area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.bar **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish area **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. New hires not on staff quiet 60 days **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked ribs in the walk in cooler **Warning**
- Intermediate - Salad Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 60? * door is off on unit and still utilizing unit unit still at 60? **Admin Complaint**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.front counter **Warning**
- Intermediate - Upright Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 60? unit popped breaker stars chef. Checked unit again by the end of inspection found at 40? **Corrected On-Site** **Warning**
|
4/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/1/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cookline unit as evidenced by PHF's stored in unit overnight are 51 degrees F and PHF's stored in unit for 1 hour are at 47 degrees F, also ambient air thermometer in unit reads at 50 degrees F. Repeat Violation. Corrected On Site, during inspection chef adjusted thermostat and removed pieces of plastic from motor area. Corrected On Site, ambient air is now at 39 degrees F.
- Critical - Hand wash sink lacking proper hand drying provisions, bar handwash sink. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory, bar handwash sink. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Observed cutting board grooved/pitted and no longer cleanable, several cutting boards in kitchen.
- Critical - Observed dented/rusted cans, dented can of chili sauce.
- Observed dusty ceiling tiles and/or air conditioning vent covers, dish area.
- Critical - Observed handwash sink used for purposes other than handwashing, server station handwash sink being used as a dump sink as evidenced by drink lemons in the basin.
- Observed nonfood-grade containers used for food storage, black "garbage" style bag used to store bread in the walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, bleu cheese, raw steak, chopped egg, and cooked chicken in the cook line cooler are at 47-51 degrees F. Stop sale issued for bleu cheese that was stored in unit overnight as stated by chef. Chef stated other items were stocked in unit approximately 1 hour, recommended rapidly chillng items to at least 41 degrees F and then maintain at 41 degrees F or below. Repeat Violation.
- Observed residue build-up on nonfood-contact surface, speed rack in walk in cooler.
- Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, spray bottle if oil at grill station.
|
10/24/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination,waffle batter in open containers within a slide out drawer, grits, dried cranberries, sliced almonds, brown sugar, bread, bagels, and english muffins in containers with lift up lids, chaffing dishes with roll top lids for hot foods.
|
6/18/2012 | Routine - Food | Call Back - Complied |
- Buffet plates and bowls not properly protected or inverted to prevent contamination.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cook line reach in cooler as evidenced by PHF'sstored in unit overnight are 46-54 degrees F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, other cook line reach in cooler as evidenced by PHF's stored in unit overnight are 56-57 degrees F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, tested 2 times at 0 ppm. Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired.
- Critical - Hand wash sink lacking proper hand drying provisions, bar handwash sink on right side.
- Critical - Handwashing cleanser lacking at handwashing lavatory, both bar handwash sinks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chopped egg, bleu cheese, sliced cheese, shredded cheese, cooked chicken, butter, and ceasar dressing-phf are at 46-54 degrees F in the cook line reach in cooler. Chef stated items were in cooler overnight- Stop Sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked pasta, sour cream, cooked ribs, nacho meat, spinich/artichoke cream, cooked vegetables, cooked rice in other cook line reach in cooler is at 56-57 degrees F. Chef stated items were stocked in cooler overnight, Stop Sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half and half creamers on the buffet are at 72 degrees F, waffle batter is 66 degrees F, milk is 52 degrees F, cream cheese packets are 72 degrees F, butter packets are 71 degrees F, and cut melon is 71 degrees F on buffet line. Manager stated items were stocked at 6:30 and will discard waffle batter when buffet closes at 10:30 am, recommended rapidly chilling butter, cream cheese, and half and half- then maintain at 41 degrees F or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk at the server stationn is at 46 degrees F. Manager stated it was stocked at 7:30 am, recommended rapidly chilling then maintaining at 41 degrees F or below.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination,black straw-like stirrers in caddie at buffet line.
- Critical - Observed unlabeled spray bottle and sqezze bottle at the server station- manager stated they contain soap/water mixture.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination,waffle batter in open containers within a slide out drawer, grits, dried cranberries, sliced almonds, brown sugar, bread, bagels, and english muffins in containers with lift up lids, chaffing dishes with roll top lids for hot foods.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
6/14/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory, bar handwash sink.
- Critical - No handwashing sign provided at a handsink used by food employees, cook line and prep area handwash sink.
- Observed cook line cutting board's are heavily grooved/pitted and no longer cleanable.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed the dish washer handle dirty dishes then unload clean dishes from rack without washing hands between tasks. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing, 2 cans of stainless steel cleaner stored in bar handwash sink basin. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, cook line handwash sink as evidencdd by heavy greasy residue in basin and sink fails to drain after running water filled the basin up.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cups on prep table next to mixer.
- Observed reach-in cooler gasket torn/in disrepair, cook line unit next to stove.
- Critical - Prep surface not sanitized after contamination and prior to use, observed a red bucket labled "soapy water" with a cloth towel in it at the expo area/server make area where dressings and bread are dispensed, server stated it was used to wipe down make line area. Corrected On Site, manager provided sanitizer water for area.
|
1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, tested at 0 ppm. Corrected On Site.
- Equipment and utensils not properly air-dried, wet plastic food storage containers stacked directly on top of each other on the storage shelf. Repeat Violation.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor housing.
- Observed bar cooler door tracks with slimy/mold-like build-up.
- Critical - Observed food being cooled by nonapproved method, cooked ribs stacked in a pile on top of each other in the walk in cooler. Recommended putting ribs in a single layer on the sheet pans to cool. Corrected On Site.
- Observed reach-in cooler gasket's torn/in disrepair, cookline units. Repeat Violation.
|
9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean pitchers for dressings at the server station are inverted on cloth napkins.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times, dish area handwash sink has a cart and stack of 22 qt cambros in front of it. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, both bar handwash sink's. Repeat Violation.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Please see website for instructions on submitting license renewal that was due no later than April 01 2011. www.myfloridalicense.com
- Observed bar area soda gun holster's with accumulated slime/debris.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on the prep table. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 3 quarts of half and half in a pan with an approximate 2 inches of ice are at 54 degrees F. Recommended rapidly chilling and maintainung at 41 degrees F of below, keeping only 1 carton out at a time and fully submerging carton in ice.
- Critical - Observed raw animal food stored over ready-to-eat food, plastic wrapped pieces of raw beef stored over containers of strawberries in the small walk in cooler. Corrected On Site.
- Observed reach-in cooler gasket's torn/in disrepair, most unit's on the cookline. Repeat Violation.
- Critical - Observed the presence of insects, rodents, or other pests. Observed 2 dead "love-bugs"/flying insect on cookline- 1 in the sour cream inside the reach in cooler and 1 in a pan container souffle cups. Corrected On Site, cook discarded sour cream and took pan to dish area to be cleaned.
- Critical - Observed unlabeled spray bottle, on chemical storage rack. Repeat Violation.
- Observed wall and pipe under dish machine soiled with accumulated black debris in dishwashing area.
|
5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans, 2 dented cans of Coco Lopez on dry food storage shelf. Corrected On Site. Repeat Violation.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above, cooked onions at the steamtable are at 121 degrees F. Corrected On Site, manager reheated to 165 degrees F, and adjusted water height at the steasmtable section where cooked onions are kept.
- Critical. Observed food being cooled by nonapproved method, cooked sausage cooling in a covered pan in thebwalk in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline utensils in 125 degrees F standing water. Corrected On Site.
- Food-contact surface not smooth and easily cleanable, cloth towel under the cutting board. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair, cookline unit.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, no test kit for quaternary ammonia sanitizer available.
- Wet wiping cloth not stored in sanitizing solution between uses, sanitizer level in bucket too low for wiping cloth to be fully submurged in solution. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, tested at 0 ppm. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, handwash sink to the right side of the bar area 3 bay sink. Corrected On Site.
- Critical. Observed unlabeled spray bottle, dish area. Corrected On Site.
- Observed moderate amount of cigarette butts and garbage in mulch around trees outside the rear exit.
|
1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
|
7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans, dented can of clam juice. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, scoops for dry products. Corrected On Site.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on cutting board. Corrected On Site.
|
10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food not maintained frozen in a freezer, observed walk in freezer maintaining chicken and chopped clams at 37-38 degrees F.
- Critical. Observed food stored in undrained ice, raw tuna on cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled shredded cheese with bare hands. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit, spatula on cook line stored in 127 degree F standing unclean water.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cups on server station prep area with plates and ice bin.
- Observed ripped/worn tin foil used as shelf cover, cook line shelf under flattop.
- Observed gaskets/seals on cold holding unit in poor repair, stand up reach in freezer.
- Observed cutting board grooved/pitted and no longer cleanable, several throughout the establishment.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine, chlorine test kit.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm 4 times. Discontinue use of machine for sanitizing and manually sanitize until machine is repaired.
- Critical. Observed soiled reach-in cooler gaskets, drawer unit on cookline.
- Critical. Observed soiled stand up reach-in freezer gaskets.
- Critical. Observed soiled reach-in cooler gaskets, bar cooler gaskets and most cooler door tracks.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces soiled with residue, Sunkist lemon cutter.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, exterior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink, dish area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions, dish area hand wash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory, server/expo area.
- Critical. Handwashing cleanser lacking at handwashing lavatory, hand wash at far end of bar.
- Critical. Observed live flies in kitchen, approximatly 1 dozen plus in various areas of the kitchen.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Observed dusty ceiling tiles and/or air conditioning vent covers, kitchen.
- Critical. Observed unlabeled spray bottle, spray bottle at the bar containing a blue substance.
- Observed approximatly 2 dozen cigarette butts on ground at the rear exit.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- No copy of latest inspection repor. Chef contacted manager via telephone, manager took report with him off premises.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation, seven employees on duty without a CFM at the time of inspection.
|
8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 9/5/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/13/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sam Snead's Oak Grill & Tavern, 8540 Commerce Center Drive, Port St Lucie, FL »