- Basic - Floors not maintained smooth and durable. In walk-in cooler. Dish floor. **Repeat Violation** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Fry cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish room. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees over 60 without training. **Warning**
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside server break area door. **Warning**
- Basic - Floors not maintained smooth and durable. In walk-in cooler. Dish floor. **Repeat Violation** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Fry cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish room. **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Fish 73°. Moved to freezer. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. After handling raw philly steak. After being told. Washed hands. **Warning** **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Splitter could be removed to fix problem as chemicals are no longer dispensed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 44°. Fish 63°. Shrimp 49°. Pork 53°. Cut melon 44°. Cut cabbage 48°, 46°. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of liquid. Fry cooler at bottom. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **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. Casey not on site. Three servers and two cook. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees over 60 without training. **Warning**
- 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. Make table across from grills fry cooler 49° or above. Grill drawers 58°. Saut cooler 49°. Expo table 50°. **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable over dishmachine.
- Basic - Floors not maintained smooth and durable. Walk in Cooler.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 45-47° in prep cooler. OVERSTOCKED. Corrective Action Taken. Moved to bottom part of cooler.
- Intermediate - Accumulation of black mold-like substance on inner door of ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover missing. **Corrected On-Site**
- Basic - Faucet handle in mop sink area, and in waitress area in poor repair/missing.
- Basic - Gap in hood filter automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - In-use ice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- High Priority - Sanitize water improperly stored on floor. **Corrected On-Site**
- High Priority - Gumbo cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Corrective Action Taken. DESTROYED.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- Intermediate - Jambalaya covered while cooling in walkin cooler. Corrective Action Taken. Placed in shallow pans, and returned to cooler.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler near cookline.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in dishwash area.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Warewash area.
- Basic - Floors not maintained smooth and durable. Dish wash area.
- Basic - Food storage container/container lid cracked or broken. Plastic bins.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in freezers.
- Basic - Nonfood-contact equipment in poor repair. Microwave handle.
- Basic - Old food stuck to clean dishware/utensils. Plates on prep line. **Corrected On-Site**
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
- High Priority - Live, small flying insects in food storage area. Dry storage.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 45?, Shrimp 47?, Sausage 50? in flip top cooler.
- 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. Pasta, shrimp, and sausage 45-50? in flip top cooler near cookline.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken behind ready to eat food in flip top cooler near cookline. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors backdoor.
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7/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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