- Basic - Raw animal food stored above unwashed produce. Eggs over vegetables .
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 171-178° F,
- Intermediate - Proof of required state approved employee training not available for some employees. Tess , Gar, teona ,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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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Cooler unable to maintain 41° F.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey , corned beef , ham 50° F.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. Tess
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container **Repeat Violation**
- Basic - hood filters greasy
- 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. Server touched lemon for customer beverage **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing Storing lemons and limes in hand wash sink behind the bar
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In employee restrooms **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
- Intermediate - Reach-in cooler 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. Cooler on end of cook line no TCS foods stored in unit **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for some employees. 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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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on end of cookline at ambient temperature of 54F; no potentially hazardous foods stored in unit
- Critical - Hot water not reaching a minimum of 100F in restrooms used by employees
- Observed ceiling leaking in dining room; establishment has work order in and waiting for rain to stop
- Observed ice build up in the back and front of the walk in freezer
- 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. cup without handle in flour Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see stop sale
- Critical - Observed soiled deflector in the interior of ice machine. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. sugar container Repeat Violation.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. server station
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed deflector soiled in the interior of ice machine.
- 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.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. used for reference text
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed clean utensils/equipment stored inbbetween equipment/walls. Corrected On Site.
- Critical - Observed expired Food Manager Certification. one certification expired 10/17/11
- Critical - Observed improper vertical separation of raw animal Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soiled walk in freezer shelves...ice build up back area under fans
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation...walk in freezer
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food...in walk in freezer
- Critical - Violation: 08A-28-1 Observed food stored on floor...boxes in walk in freezer
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 25-04-1 Observed single-service items stored on floor...in dry storage room
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory...handwash sink near dishwasher
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 08/24/2011.
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8/24/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwashing cleanser lacking at handwashing lavatory...handwash sink near dishwasher
- 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. This violation must be corrected by : 08/24/2011.
- Critical - No sanitizer in towel solution Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor...boxes in walk in freezer
- Critical - Observed raw animal food stored over cooked food...in walk in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation...walk in freezer
- Observed single-service items stored on floor...in dry storage room
- Critical - Observed soiled deflector in the interior of ice machine.
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6/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed interior of reach-in freezer's bottom shelf covered in ice
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times...sink across from three compartment sink
- Critical. Current Hotel and Restaurant license not properly displayed...license displayed expired 06/01/10
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name...spices on cookline Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed soiled soda gun
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...reach in freezer near slicer is out of order; establishment has other freezers to store phf's
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation...chicken over beef in walk in freezer Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times...hand wash sink near dishwasher; glass racks in front of it
- Critical. Placard is not placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only
- Critical. Manager lacking proof of Food Manager Certification...chef is certified; card not available at time of inspection; 30 days to obtain
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3/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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