- No Violations Were Observed
|
5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- 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.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.at the hand sink in the kitchen
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.in the kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.behind prep sink in the kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the hand sink in the kitchen
- Intermediate - No soap provided at handwash sink.at the hand sink in the kitchen
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/6/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface.shirt being used to cover cut lettuce
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.6 dead roaches found along the walls in the dish room area and 4 dead roaches found on the glue trap under dish machine.
- Basic - Duct tape used to repair nonfood-contact surface. Exterior of rice cookers
- Basic - Employee with no hair restraint while engaging in food preparation.sushi chef
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- 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.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.hand sink in the back by the three compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.at the hand sink in the kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface.exterior of microwave ,scale and kitchen shelves all have soil residue build-up
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.the hand sink in the back by the three compartment sink
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.in the kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.cook touching cut lettuce before placing on plate
- High Priority - Employee washed hands with cold water.employee washing hands in a bucket that has cold water
- High Priority - Employee washed hands with no soap. Employee washing hands in a bucket not a hand sink without using soap
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice found at 83°F on 3/4/2014.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Roach activity present as evidenced by live roaches found.1 live roach found on a glue trap under dish machine
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.behind prep sink in the kitchen
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In a bucket on the cook line
- Intermediate - Handwash sink used for purposes other than handwashing.they are storing utensils in the hand washing sink in the kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the hand sink in the kitchen
- Intermediate - No soap provided at handwash sink.at the hand sink in the kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.rice
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner
- Intermediate - Water pressure lacking at fixtures that require the use of water.hand wash sink in lee women's bathroom
|
3/4/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Water leaking from faucet/faucet handle. Front counter hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 81° f
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in a prohibited area. Bottle stored in ice used for drinks
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. Under dishwashing area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. One dead roach in kitchen
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over oranges inside walkin cooler
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink on cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.By walkin cooler and dishwasher.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Ice scoop. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Refrigerators, freezers and microwave doors/handles. Corrected On Site.
- Critical - Observed container of medicine improperly stored.Kitchen
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.By backdoor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Ice Chest and Food containers in all reach-in coolers.
- Critical - Observed handwash sink used for purposes other than handwashing.Sushi line.
- Observed nonfood-grade containers used for food storage.Steaks
- Observed soiled dry wiping cloth in use.Kitchen
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.By backdoor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Reach-in coolers.
|
11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk-in cooler.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable.Floor by dishwasher.
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Ice scoop.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen
- Critical - Observed cloth used as a food-contact surface.Covering vegetable in reach in cooler.
- Critical - Observed container of medicine improperly stored.By sushi counter.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Chef
- Observed employee with no hair restraint.Chef
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.By backdoor.
- Critical - Observed food stored in ice used for drinks.Ice machine.
- Critical - Observed food stored on floor.Oil by ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed nonfood-grade containers used for food storage.Grocery bags storing vegetables.
- Plumbing improperly installed.Drain pipe from sink, not hooked properly. By backdoor.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Tuna Fillets , eggs.
- Critical - Working containers of food removed from original container not identified by common name.Sauce bottles in prep area.
|
11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/24/2011 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - No handwashing sign provided at a handsink used by food employees.bathroom
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.walkin
- Critical - Observed interior of oven soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
8/18/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Equipment or utensils not designed or constructed in a durable manner.walkin shelfs are absorbant
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door and gaskets
- Critical. No handwashing sign provided at a handsink used by food employees.kithen
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of walk-in cooler soiled with accumulation of food residue.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Snook's Bayside, 99470 Overseas Hwy, Key Largo, FL »