- Basic - Accumulation of debris on exterior of warewashing machine.- top **Corrected On-Site**
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.- in front of walkin
- Basic - Food stored on floor.- jug of oil kitchen floor and on walkin floor **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- cooler in server station
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.- tan and red bins **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- broccoli cheese soup cooling overnight 47°f
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit., milk 50°f and cream cheese portions 51°f, hamburger 45-47°f- above chill line 2 hours, moved to walkin
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- milk 50°f and cream cheese portions 51°f, broccoli cheese soup 47°f, did not cool properly
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.- chlorine 200+++ ppm
- 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. - hot dogs and meatloaf and Boston cream pie **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.- using time for cooked onions, peppers and mushrooms but not on the plan
- Intermediate - Refrigerator 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.- small cooler in server station, food temp 50°f, no thermometer in unit - operator called for repair and moved milk and cream cheese from unit, no other TCS food held in unit
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment./ under 3 bin
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered./items on steam table **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ salad cooler
- Basic - Stored food not covered in walk-in cooler./ hard boiled eggs, buttermilk, cooked potatoes, crab cakes **Repeat Violation**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / cooked was sanitizing gloves after cracking but explained has to remove gloves and wash hands. Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged./ fish over prepared biscuits **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ hard boiled eggs, stuffed potatoes, crab cakes **Corrected On-Site**
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cases of raw chicken stored on floor in walk-in cooler **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Cooked pasta 44° beef stew 44° pasta 44°roast beef 45°. Operator states received produce this morning between 7:30 8:00am. Rechecked towards the end of inspection found items 42° to 43° **Corrected On-Site** **Repeat Violation**
- 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.0 ppm 100 ppm **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw beef with raw turkey on the same pan **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - All Cutting boards has bad 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 - Fan covers in walk-in cooler has moderate to heavy accumulation of dust/debris. **Warning**
- Basic - Moderate Accumulation of debris inside warewashing machine. **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Walk in cooler found at 50°. Operator states just had a truck come in. Salad cooler found at 50° checked walkin cooler towards the end of inspection 40° salad cooler is not to be used till maintaing 41° or below. No next day warning has other means of cold holding. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Ham 44° roast beef 45° chowder 45° operator states he just received truck. Items have dropped in temperature. **Corrected On-Site** **Warning**
- High Priority - Cooked chowder made 8-15-13 (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- 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.0 ppm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked sausage link h.h 109° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chowder cooling since yesterday 7 lbs **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.deep plastic container covered. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. **Warning**
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8/16/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sebastian's Roadside Restaurant, 10795 Us Highway 1, Sebastian, FL »