- Basic - Leaking pipe at plumbing fixture. Under outside bar hand wash sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. Outside bar. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Outside bar. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Outside bar. **Warning**
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08/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. Under outside bar hand wash sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. Outside bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 46-52° sausage 46° steak 46° in reach-in cooler, all discarded by mgmt. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish, shrimp over ready-to-eat foods in reach-in cooler. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Outside bar. **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 paper towels or mechanical hand drying device provided at handwash sink. Outside bar. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Outside bar. **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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - 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. Flip top cooler in kitchen. **Warning**
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6/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- 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.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. PURSE ON SHELF NEAR DISHWASH MACHINE
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair.LINE COOLER DRAWERS NOT HOLDING TEMP OF 41° or below
- Basic - Floor tiles cracked, broken or in disrepair.DRY STORAGE
- Basic - In-use knife/knives stored in cracks between pieces of equipment. KNIVES STORED IN BETWEEN PLASTIC SHELF SLITS
- Basic - Plumbing system in disrepair.HANDWASH SINK NEAR DRY STORAGE
- Basic - Wood food-contact surface not properly sealed. CUSTOMER RESTROOMS
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. SWISS AND MOZZARELLA CHEESE 55°
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit.GREEN PEPPERS 53°
- High Priority - Raw animal food stored over ready-to-eat food.RAW SEAFOOD OVER READY TO EAT BEER BATTER
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.RAW CHICKEN 51°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.NEAR DRY STORAGE
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. BOTTLE OF DEGREASER
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen.
- Basic - Build-up of grease on nonfood-contact surface. Under cooking equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Kitchen.
- Basic - Hood filters in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Plumbing system in disrepair. Drain backed up at exterior bar.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. 2 ice scoops, were removed from use.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. Various areas in kitchen.
- Basic - Wall soiled with accumulated dust. Walk-in cooler.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **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. Corned beef stock at 45? from over night cooling, discarded by mgmt.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 44-45 in bottom reach-in cooler, salad.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar hand wash sink.
- Intermediate - Employee used handwash sink as a dump sink. At bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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