- Basic - Drain cover(s) missing.
- Basic - Floors not maintained smooth and durable.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding./ lettuce
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cole slaw chef had out for lunch- discarded it Discussed time as public control
- High Priority - Raw animal food stored over ready-to-eat food in refrigerator/ whole shell eggs and raw shrimp over gravy
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ at 20° re-calibrated
- Intermediate - Slicer blade moderately soiled with old food debris.
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10/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.- ice cream cones **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- milk 51°f, cooked pasta 47°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.-milk 51°f, 1/8 gallon
- 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. - ambient 48°f, had very minimal amount of TCS food in unit, moved to another cooler
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ ceiling tiles in kitchen and bathroom
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours./ beef roast 8am started cooling, at 11:00 am 78°f, put in freezer to rapidly cool it.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ beef kabob 115°f, reheated to 165°f
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./potato salad 3 hrs 63°f, recommended uncover to promote rapid chill
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6/11/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - January 24th 2014 facility was inspected and cited 50-08-4 for operating without a license from the Division of Hotel and Restaurant. As of 03-27-14 no application, fees submitted. Ac requrested.
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3/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened bodies of deli meats in cooler **Warning** Priority: Intermediate
- Intermediate - Observed: Cutting board(s) stained/soiled. **Warning** Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning** Priority: High Priority
- Intermediate - Observed: Manager lacking proof of food manager certification. **Warning** Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Counter: cooked pasta 74° cooked cabbage 69° French onion soup 64° recommend rapid chill. front counter cheese cake 64° apple pie 67° manager discarded items **Warning** Priority: High Priority
- High Priority - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Corrected On-Site** **Warning** Priority: High Priority
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1/24/2014 | Routine - Food | Warning Issued |
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