- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage in dish area.
- Basic - In-use tongs stored on oven door handle. On cooks line.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk cooler, bottled water over food. **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.Fahrenheit., chili 48°, gumbo 48°. In walk in cooler at 48°. Stop sale issued. Foods cooked 8/18 and found on 8/20 at 48°. Item never cooled properly. Only 2 items.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs on cooks line 110°. Manager put in microwave to reheat for hot hold. 165°+
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. COS to 50ppm. Sani bucket on cooks line. **Corrected On-Site**
- Intermediate - Ambient thermometer not accurate within plus or minus 2 degrees Fahrenheit. In walk in cooler. Foods 43°, thermometer reading 50°
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili and gumbo in walk in cooler. Bulk container more than 4inches deep.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, rice, mashed potatoes, gravy.
|
08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.(cooks line) **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(beer walk in cooler) **Warning**
|
3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair.(2door true stand up( crab cakes 44°F, pasta 48°F, shrimp 49°F, hot dogs 48°F, ) **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Grease accumulated under cooking equipment.(cooks line) **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(beer walk in cooler) **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(bar ) **Warning**
- 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.(reading 0ppm hose was not inside of sanitizer operator replaced sanitizer and machine works fine) **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food.(bottle of flanax) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(walk in cooler Fish 44°F, chili 43°F, gumbo 45°F, shrimp 45°F, )(2door true stand up( crab cakes 44°F, pasta 48°F, shrimp 49°F, hot dogs 48°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(rice 115°F,)reheated to above 165°F, **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(Sanitizer Bucket 200 ppm chlorine ) **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
3/20/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.Old window unit air conditioner in the kitchen over hot holding dust and grease.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelf bottom area over the deli style cooler on the cook line.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.Throughout
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.Cook line area.
- Basic - Waste line missing at soda gun holster.Bar area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Uncovered raw chicken and raw comminuted beef **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small container used to scoop croutons stored inside container in expo/ server area in kitchen
- Basic - Case/container/bag of food stored on floor in dry storage area. Fryer oil, container with batter mix
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls on shelf in ware washing area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spider strainer stored in between wall and electrical piping near fryers
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Bottles drinks on shelf above microwave oven on cooks line and on top shelf inside 2 door reach in cooler on cooks line
- Basic - Equipment and utensils not properly air-dried - wet nesting. Container on shelf in ware washing area
- Basic - Floor soiled/has accumulation of debris. In dry storage area
- Basic - Food storage containers cracked or broken. On storage shelf in ware washing area
- Basic - Food stored in a location that is exposed to splash/dust. Case of tomatoes in outside produce cooler is exposed to dripping condensation from cooler unit
- Basic - In-use tongs stored on oven door handle between uses. On cooks line
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. On shelf above the food prep area and expo area in kitchen
- Basic - Soiled reach-in cooler gaskets. Mid size 2 door whit reach in cooler in bar area near ice machine
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line and inside 2 door reach in cooler with various condiments.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food 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. Seafood chowder in walk in cooler was placed in cooler at 8 pm the day before and did not reach 41?F within 6 hrs. **Corrected On-Site**
- 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. Seafood chowder in walk in cooler 67?F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans in steam table on cooks line 120?F
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over produce in 2 door up right cooler on cooks line
- High Priority - Vacuum breaker missing at hose Bibb near pending to mop sink area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In bar area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than on cooks line, use to thaw fish and strain beans
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in small containers stored in 2 door reach in cooler on cooks line
|
4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [walk in cooler] This violation must be corrected by : 7-11-12.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. [dishwash area ] This violation must be corrected by : 7-11-12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [before putting on gloves] This violation must be corrected by : 7/11/12.
|
7/10/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. measured at 10 ppm [3 attempts] operator to discontinue use of machine for sanitizing Corrected On Site. 3 comp sink set up; repair tech called
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line Corrected On Site.
- Critical - Observed buildup of debris on condiment dispensing nozzles. cook line
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. fail to ensure dishes properly sanitized
- Observed grease accumulated on kitchen floor. under cook line
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup inside bulk bin of croutons - wait station Corrected On Site.
- Critical - Observed interior of countertop oven soiled with accumulation of food residue. cook line
- Critical - Observed interior of reach-in freezersoiled with accumulation of food residue. cook line
- Observed ripped/worn tin foil used as shelf cover. bottom shelf of prep table
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. fail to provide test kit and ensure proper and consistent use of test kit
|
4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-28-1 Beverage tubing/cold plate not separated from stored ice.[bar]
- Violation: 14-33-1 Observed equipment in poor repair.[plastic storage containers damaged]
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
|
2/9/2012 | Routine - Food | Call Back - Complied |
- Beverage tubing/cold plate not separated from stored ice.[bar]
- Critical - Condensation or other drainage not disposed of according to law.[bucket inside produce cooler]
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[outside walkin cooler,small white bar cooler]
- Critical - No conspicuously located thermometer in holding unit.[reachin] Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.[mens restroom] Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelving in kitchen/corners]
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.[plastic storage containers damaged]
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 02/03/2012.
- Critical - Observed food stored on floor.[walkin cooler]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[breadcrumbs]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[seafood ] Corrected On Site.[freezer]
- Critical - Observed unlabeled spray bottle.
- Observed wall in disrepair.[interior walkin cooler]
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[floor around pole in wine room]
|
12/1/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.[hole in kitchen floor ] Repeat Violation. Corrected On Site. This violation must be corrected by : 6/26/2011.
|
6/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[2-door upright]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2-door Upright]
- Critical - Hand wash sink lacking proper hand drying provisions.{DISPENSED} Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.[thawing inside handwash sink] Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.[small cooler in wait staff area and in bar area/where needed]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[exhaust fan]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[prepping celery] Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.[bulk storage container]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease.[along attached equipment/possible rub marks]
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[hole in kitchen floor ] Repeat Violation. Corrected On Site. This violation must be corrected by : 6/26/2011.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
|
4/25/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.[2-dr upright &outside walkin] Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.[shell eggs stored on top shelf in walkin] Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[in use tongs stored on oven door handle]
- Shelves attached to walls in storage room not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[old rodent droppings in dry storage room]
- Critical. No handwashing sign provided at a handsink used by food employees.[mens restroom]
- Critical. Hand wash sink lacking proper hand drying provisions.{TO BE DISPENSED}
- Critical. Observed rodent activity as evidenced by rodent droppings found.[old droppings in storage room] Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.[hole in kitchen floor,near hws]
- Floors not maintained smooth and durable.[hole in kitchen floor/can see water underneath]
- Observed attached equipment soiled with accumulated grease.[hood suppression system filters,etc]
|
10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout.
- Critical. Observed raw animal food stored over ready-to-eat food.Whole shell raw eggs over sliced mushrooms.
- Critical. Observed food stored on floor.Raw potatos in warewashing area.
- Critical. Observed food stored on floor.Produce in walk in cooler outside.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.Cookline .
- Critical. Observed encrusted material on can opener.
- Observed wall soiled with accumulated grease.Cookline.
|
3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Case of lemons in Walk in cooler.
- Observed equipment in poor repair.Fryer baskets with wire unraveling.
- Critical. Observed soiled reach-in cooler gaskets.Cook line.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.Walk in cooler.
- Observed gaskets with slimy/mold-like build-up.Outdoor Freeze and produce cooler.
- Observed soda gun holsters with accumulated slime/debris throughout bar area.
- Kitchen pans not properly protected or inverted to prevent contamination.
- Critical. Hand wash sink lacking proper hand drying provisions.Cook line.
- Observed wall soiled with accumulated dust.Kitchen walls.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
|
10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/16/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Wharf, 2001 Pass-A-Grille Way, St Pete Beach, FL »