- Basic - Bowl or other container with no handle used to dispense food. Build container of rice **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Case of shrimp **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on counter with clean glasses , inside bar **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on shelf, cups at beverage station
- Basic - Floor area(s) covered with standing water. Walk in cooler near walk in freezer door **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar **Corrected On-Site**
- Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. From previous day **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Corner hand sink at cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Near stove **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corner hand sink , cookline **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in /freezer.
- Basic - Floor tiles cracked, broken or in disrepair.under fryer
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked onions 63° cooked mushrooms59° on cook line reheated and kept hot Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.on cook line **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack.under cuisinart **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - No handwashing sign provided at a hand sink used by food employees.outside bar
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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.bucket empty **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.prime rib 13 lbs 54° after cooling over night see stop sale
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.seafood over sauce **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Crab cakes ove prime rib, salmon over gravy **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Prime rib
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on cook line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.on cook line **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.oil **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked mushrooms and onions on grill line 75? cooled and stored in reach in
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.beef over seafood **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.in bar thawing drink mix, on cook line pitcher in in **Repeat Violation**
- 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.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Repeat Violation**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2012 | Complaint Full | Call Back - Complied |
- Equipment and utensils not properly air-dried.[glasses at bar] Corrected On Site.
- Critical - Hand sink missing in food preparation room or area.[one removed from cookline] dhr.planreview@dbpr.state.fl.us This violation must be corrected by : 11/21/2012.
- Critical - Hand wash sink lacking proper hand drying provisions.[in dish room]
- Critical - Handwash sink not accessible for employee use at all times.[in dish room] Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Lights missing the proper shield, sleeve coatings or covers.[on cookline ] Repeat Violation.
- No mop/service sink installed/available at establishment.[totally blocked with laundry, supplies, fire extinguisher]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bathroom facility in disrepair.[no toilet paper dispenser in ladies restroom ADA stall]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling cheese] Corrected On Site.
- Critical - Observed food stored on floor.[buckets in walk in cooler ]
- Critical - Observed food stored on floor.[in walk in freezer ]
- Critical - Observed food stored on floor.[oil in back room] Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. [door by restroom, side door locked, back door obstructed]For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[batter for frying 64 degrees f ] Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature.[tuna in sink] Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[pasta]
- 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.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[83 degrees f cooked mushrooms on cookline ] Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[potatos 124 degrees f on steam table] Corrected On Site.
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9/19/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. across from dishmachine
- Critical - Observed food stored on floor. jug of oil next to walk in cooker
- Critical - Observed raw animal food stored over ready-to-eat food. raw oysters over broccoli in reach in cooler on cookline Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[in dish machine room]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[outside bar]
- Lights missing the proper shield, sleeve coatings or covers.[in freezer]
- Lights missing the proper shield, sleeve coatings or covers.[lights on cookline ]
- Critical - No handwashing sign provided at a handsink used by food employees.[at bar]
- Critical - No handwashing sign provided at a handsink used by food employees.[by dish machine ]
- Critical - No handwashing sign provided at a handsink used by food employees.[outside bar]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method.[pasta covered in walkin cooler 70 degrees F --keep uncovered till 41 degrees F ]
- Critical - Observed food stored on floor.[jug oil on floor ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[to go cups in spices]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[beef over seafood in cooler draws]
- Critical - Observed obstructed exits, stairs, hallways or egress. [hall by bathroom ]For reporting purposes only.
- Observed personal care item stored with food.[back pack on pan liners] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[67 degrees batter dip on cookline ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[buffolo wing sauce made with butter 81 degrees F ] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at barr] Corrected On Site.
- Observed single-service articles improperly stored.[case cups on floor back room]
- Observed single-service articles stored without protection from contamination.[open straws on bar]
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[potentially hazardous food sauces 112 degrees F on front line]
- Waste line clogged at soda gun holster.
- Waste line missing at soda gun holster.[at bar]
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.[6 spots on cookline ]
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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