- Basic - Building components, attachments or fixtures has been destroyed by Fire over the weekend,the roof is collapse and has extensive water damage throughout the building.
|
12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair on the two door standup reach in cooler on the cook line .
- Basic - Soil residue build-up on nonfood-contact surface.salt container in the back area needs cleaning.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in the back area needs cleaning.
- Intermediate - Encrusted material on can opener blade.
|
9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler. Bacon and sausage **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 52? f . **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 52? f , cut cabbage 52? f .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 109 ? f . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef patties over shrimp
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of mold-like substance on drink machine .
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- High Priority - Employee began handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
|
1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit in salad cooler.
- Observed cup with no handle to in salsa. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up on cooler .
- Critical - Observed hand wash sink used for purpose other than washing hands. foid food debris in sink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture under dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna dip, blue cheese at 46 degrees fahrenheit in reach in cooler . items moved to another cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and shrimp.
- Critical - Observed uncovered food in holding unit/dry storage area. fish in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. pies in walk in freezer .
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives in between coke cooler and make table
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, rice , gravy , green beans . items all reheated to 165. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. cooked crawfish , cooked bacon stored wth raw meat.
|
8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on floor, under/behind chest freezers.
- Critical - Observed food stored on floor,behind in walk in freezer.
- Observed garbage on the ground and/or pad around dumpster.
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. Top of chest freezer.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear exit door.
|
4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf by open oven.
- Critical - Observed live flies in kitchen.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Vacuum breaker mising at hose bibb. At back of building.
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/25/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-29-1 Observed uncovered chicken wings and sliced beef in walkin cooler
- Critical - Violation: 08A-29-1 Observed uncovered fish and burgers uncoverd in freezer
- Violation: 14-31-1 Observed handleless scoop in rice.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled with old food debris
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice room.
- Violation: 29-13-1 Equipment compartment not equipped to properly drain accumulation of moisture.
|
2/25/2011 | Routine - Food | Emergency Order Callback Complied |
- Equipment compartment not equipped to properly drain accumulation of moisture.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on prep table
- Critical - Observed buildup of slime in the interior of ice room.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed handleless scoop in rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled with old food debris
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at handwash sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.44, heavy cream Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk and heavy cream
- Critical - Observed roach activity as evidenced by 10 live roaches found under the maketable on the cookline in the kitchen. This violation must be corrected by : 2/25/11.
- Critical - Observed roach activity as evidenced by 1 live roaches found along wall in bar area. This violation must be corrected by : 2/25/11.
- Critical - Observed roach activity as evidenced by 1 live roaches found under prep table .
- Critical - Observed roach activity as evidenced by 4 live roaches found on the kitchen wall above maketable. This violation must be corrected by : 2/25/11.
- Critical - Observed roach activity as evidenced by 5 live roaches found behind the freezer in the kitchen. This violation must be corrected by : 2/25/11.
- Critical - Observed uncovered chicken wings and sliced beef in walkin cooler
- Critical - Observed uncovered fish and burgers uncoverd in freezer
- Critical - Observed uncovered rice in reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.wings, rice.
|
2/24/2011 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Milk.
- Critical. Working containers of food removed from original container not identified by common name.Flour container on cookline needs o be labeled.
- Critical. Working containers of food removed from original container not identified by common name inside the walkin cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair on the reachin cookline next the ketchup bottles.
- Observed build-up of grease on nonfood-contact surface underneath the pickup window.
- Observed build-up of grease on nonfood-contact surface of the table next to opened fryers.
- Observed build-up of grease on nonfood-contact surface of the fans) in kitchen.
- Observed residue build-up on nonfood-contact surface of the gaskets on the sandwich station reachin cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed unlabeled spray bottle on the three compartment sink.
- Carbon dioxide/helium tanks not adequately secured in the back dry storage area.
|
12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 37-04-1 Observed wall soiled with grease by the coca cola machine.
|
6/4/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Observed potentially hazardous food thawed in standing water.Observed fish inside of a bucket of water in the back prep sink.
- Critical. Observed uncovered food in holding unit/dry storage area.Observed hot foods don't have a covered lid on the cook line,the is place under a aircondition vent.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed a plastic cup inside the toasted bread for the salad. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed employee slicing a tomatoes an picking up them with her barehand. Corrected On Site.
- Observed ice scoop with handle in contact with ice.Observed ice scoop handled touching the ice in the front waitress station.
- Critical. Observed hand wash sink used for purpose other than washing hands.Observed a cup and cleaning steel wood inside the handsink. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed employee switching gloves without washing his hand. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.Observed a waitress with a cloth around her waste cleaning her hand.
- Observed employee with no hair restraint.Observed cook fixing food with any restraint on.
- Observed ripped/worn tin foil used as shelf cover on the cook line.
- Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
- Critical. Observed roach activity as evidenced by live roaches found.Observed approximately 10 live roaches by the white reachin freezer by the office.Observed approximately 50 or more around the reachin cooler moter and holding water pan. This violation must be corrected by : 6-5-2010.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with grease by the coca cola machine.
|
6/4/2010 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in the walkin cooler.
- Critical. No conspicuously located thermometer in coca cola holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed employee using a cup to scoop ice ice. 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.Observed a little small cup inside the cook rice. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.Observed a cleaning pad inside the sinkon the cook line. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair on the white reachin freezer on the cook line.
- Critical. Observed soiled reach-in cooler shelves in the coca cola cooler needs cleaning out.
- Critical. Observed man's bathroom door disrepair needs replacing.
- Observed open dumpster lid.
- Observed grease accumulated under butter and cooking equipment.
- Observed ceiling tiles has some water damage in the lobby.
- Observed dusty air conditioning vent covers in the lobby needs cleaning.
|
1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- 4 Enter Violation Text Here.14-36-1:Observed gaskets /seals on cold holding unit in or repair on the white reachin freezer on the cook line.
- 11 Enter Violation Text Here.29-08-1:Plumbing system in disrepair .Observed the handwash sink on the cook line don't have a drain line connected .This violation must be corrected by :12-14-09.
|
12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Intensity. The light intensity shall be: (A) At least 10 foot-candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
|
10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/11/2008 | Routine - Food | Warning Issued |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Montego Bay Seafood House 101, 4920 Thomas Dr, Panama City Bch, FL »