- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(shelves on cooks line and shelves in back storage area) **Warning**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.(pans and lids in storage area) **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor.(old food and debris under around on behind refrigeration and cooking equipment on cooks line and in back prep room) **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(cooks line) **Repeat Violation** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(behind reach in , spoons and forks) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **Warning**
|
08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(shelves on cooks line and shelves in back storage area) **Warning**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.(pans and lids in storage area) **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises.(4 dead roaches in storage area across from hand wash ) **Warning**
- 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.(can of red bull ) **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.(cold tech stand up refrigeration) **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor.(old food and debris under around on behind refrigeration and cooking equipment on cooks line and in back prep room) **Repeat Violation** **Warning**
- Basic - Food stored in a location that is exposed to splash/dust.(water melon under hand wash sink in storage area) **Warning**
- Basic - Food stored on floor.(cantaloupe not 6" off the floor) **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(cooks line) **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(chipped steak) **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(behind reach in , spoons and forks) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **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 - Nonfood-grade containers used for food storage - direct contact with food.(ice bucket) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Butter chips 78°F, Bread pudding 71°F, shredded cheese 50°F, fresh mozzarella 48°F, Cold tech refrigeration( pooled eggs 50°F, Cuban sandwich 48°F, chick peas 48°F, gluten free waffle batter 49°F, plain waffle batter 47°F, **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Hollandaise 71°F)reheated to 165°F, **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(Cold tech refrigeration( pooled eggs 50°F, Cuban sandwich 48°F, chick peas 48°F, gluten free waffle batter 49°F, plain waffle batter 47°F, ) **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink.(hand wash sink on cooks line) **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (3 compartment sink ) **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Pitcher at bar and a 2 quart container on cooks line) **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(Dish Machine area) **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink.(Dish Machine area) **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
- Intermediate - Soda gun soiled. **Repeat Violation** **Warning**
|
08/26/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Floor tiles missing. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(cooks line) **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
|
6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 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. **Warning**
- Basic - Employee preparing food in customer section of dining area. (Making orange juice) **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(cooks line) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(Dish Machine area) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.(some squeeze bottles) **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Pesticide use not in accordance with manufacturer's directions. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Stuffed olives 44°F, goat cheese 49°F, fresh mozzarella 48°F, sliced tomato 47°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(oatmeal ) **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(Dish Machine area) **Warning**
- Intermediate - No soap provided at handwash sink.(Dish Machine area) **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.(plan was incomplete paper work was damaged from water an could not read anymore) **Corrected On-Site** **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.(some items) **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
|
6/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/30/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.(throughout cooks line) **Warning**
- 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. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(throughout kitchen) **Warning**
- Basic - Soiled reach-in cooler gaskets.(low boy and wherever needed) **Warning**
- Intermediate - Encrusted, soiled material on slicer. **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.(some items) **Warning**
|
2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.(throughout cooks line) **Warning**
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair.(Cold tech (waffle batter 61°F, cut melon 62°F, prime rib 56°F, cut tomato 58°F, pooled eggs 63°F, ) **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(steak in back prep area) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(throughout kitchen) **Warning**
- Basic - Soiled reach-in cooler gaskets.(low boy and wherever needed) **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.(Cold tech (waffle batter 61°F, cut melon 62°F, prime rib 56°F, cut tomato 58°F, pooled eggs 63°F, )2 door across from steam well( fresh mozzarella 49°F, spinach 48°F, cut melon 48°F, ) **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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 - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. (Coffee dairy and caraf of juice in ice) **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Pesto 78°F, Cream cheese butter 58°F, butter 61°F, Ice bath( pooled eggs 54°F, egg whites 61°F, ) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(fish over fruit) **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(Cold tech (waffle batter 61°F, cut melon 62°F, prime rib 56°F, cut tomato 58°F, pooled eggs 63°F, )(Cream cheese butter 58°F, butter 61°F, )Pesto 78°F, **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(200 ppm chlorine ) **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(cooks line) **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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.(some items) **Warning**
|
2/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **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**
|
1/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food storage container/container lid cracked or broken. **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**
|
11/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.(plates on cook line above cabinet shelving) **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack.(black basket next to table top mixer) **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee eating in a food preparation or other restricted area.(chef ate a potato off cooks line ) **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(slicer room) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(cooked roast beef 49°F, cheese sauce 48°F,Reach in 2 door cooler shredded Monterey Jack 47°F, marinara sauce 50°F, black angus beef 46°F, ) **Warning**
- High Priority - Small flying insects in bar area.(10 ) **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(food peeler ) **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(next to dish machine) **Corrected On-Site** **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 - No soap provided at handwash sink.(next to dish machine) **Corrected On-Site** **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. **Warning**
|
11/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/17/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. On both deli style cooler on cooks line
- Basic - Gaskets with slimy/mold-like build-up. On larger deli style cooler on cooks line.
- Basic - Gaskets/seals on holding unit in poor repair. On larger deli style poles on cooks line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working container of food not labeled in English. Squeeze bottles throughout, bulk food food container with granola **Corrected On-Site**
- High Priority - Establishment previously licensed by the Department of Agriculture and Consumer Services or the Department of Health operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Goat cheese 48°F, blue cheese 48°F inside larger deli style cooler on cooks line. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp stored behind cooked ham inside low boy pull out cooler on cooks line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over dressing and sauces inside 2 reach in cooler near dish machine **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. On both deli style coolers on cooks line
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Throughout **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
5/30/2013 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Steam/Chill, 7410 Gulf Blvd, St.Pete Beach, FL »