- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives and forks **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Hole in wall. Cooks line area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home depot buckets used to store brown sugar
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Prep sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. 2door cook line cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area. By pipe near faucet
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home depot buckets used to store dried goods.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cooked duck. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. In mop sink
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door glass cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw veal over raw salmon in cooks line cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has heavy deep black cut marks and is no longer cleanable-portable board on cook line.
- Basic - Floor tiles cracked, broken or in disrepair-tiles in front of and beside upright reach in freezer.
- Basic - Food storage container/container lid cracked or broken-white scoop in ice bin.
- Basic - Hood soiled with accumulated grease
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground-grey water puddle near back door.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. raw chicken over raw fish and raw beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Ice bin at bar area heavily soiled with debris and small flying insects.
- Intermediate - Handwash sink used for purposes other than handwashing, pastry type nib in sink basin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks in kitchen.
- 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. o proof for any employees. inspector did see proof at last inspection.
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3/27/2013 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream and heavy cream holding in cooler. Corrected On Site.
- Operator of a commissary does not maintain a daily registry.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Chicken cooking temp reaching 145. Advised continue cooking to poultry perameters. Corrected on site and new temperature of 171 was accepted.
- Critical - Hand wash sink lacking proper hand drying provisions as well as hand wash sign at bar area.
- Critical - Handwash sink not accessible for employee use at all times. Handwash sink in 3 bin sink/ice area of kitchen blocked with racks and other items in bin.
- No copy of latest inspection report-person in charge states other partner has documents.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. When ispection began, 2 employees were working. 2 more came in, and were handling foods etc. No manager on duty with 4 working.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of coke at steam table.
- Observed employee with no hair restraint. Chef without restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelving under pass thru table on cookline.
- Observed nonfood-contact equipment in poor repair-chest freezer lid not sealable. Lid not square on box.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cre and milk/half n half and anchovies.
- Critical - Observed toxic item stored in food preparation area. Spray can of cleaner stored on bar ice bin and woth bottles of wine.
- Critical - Observed unlabeled spray bottle-at 3 bin sink area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class extinguisher on floor under prep table near 3 bin sink.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes not reheated to 165 before moving to hot holding steam table. Chef stated potatoes had been on steam table for 30 minutes, potatoes holding at 108F. Advising reheat to 165.
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5/11/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Detergent bucket used for ice transortation.
- Non-prewrapped utensils set on tables overnight. Must be removed and washed-rinsed and sanitized. Before used or all items wrapoed.
- Nonfood-contact equipment not designed and constructed in a durable manner. Lid to chest freezer on cookline heavily rusted.
- Observed attached equipment, hood and filters moderately soiled with accumulated grease-grease running down inside of side panel.
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12/1/2011 | Complaint Full | Inspection Completed - No Further Action |
- 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. New owner has 60 days to train employees.
- Nonfood-contact equipment not designed and constructed in a durable manner. Lid to chest freezer-heavily rusted.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Observed nonfood-grade containers used for food storage. Chemical bucket in use for ice transportation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cre brulette and anchovies holding in mid 50s. Both items were voluntarily disposed of.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Bottle of half n half. Corrected On Site.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Handi-man walked into kitchen and began to scoop ice.
- Critical - Outer openings not protected with self-closing doors-kitchen screen door.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cre brulette-54F, Anchovirs-54 F all in reach in cooler in dishwash area.
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11/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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