- Basic - Cutting board has cut marks and is no longer cleanable.
|
07/09/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 8-10 dead roaches throughout building.
- 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.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Blue ice buckets cracked and chipped.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice reheated but did not reach 165. Temped at 145 advised chef to reheat longer and use stem to take temp. Reheated and got 165°. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live on Dishmachine, 2 live in prep table at cookline, 2 live on prep table in back prep room by office. 1 live in wax paper box and one live in plastic wrap box and 1 live on table with single service foil pans at cookline.
- High Priority - Roach excrement and/or droppings present. 25-30 on Dishmachine, 25-30 on condiment trays, 25-30 on shelves with foil trays.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink closest to dish machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Stem approximately 8 degrees out of calibration. **Corrected On-Site**
|
07/08/2014 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. All observed boards
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer 0ppm.
- Basic - Floor tiles cracked, broken or in disrepair. Cooksline
- Basic - Food storage container/container lid cracked or broken. Several plastic containers on storage shelf
- Basic - Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Surface of cooking equipment on coos line
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wall in disrepair. By walkin door closest to ice machine
- Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 53°, escargot 50°, creamer 60°, cut sausage 57°, cream cheese 47° after four hours.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked biscuits. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked pasta 53°, escargot 50°, creamer 60°, cut sausage 57°, cream cheese 47° over four hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Heavily Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.cooks line by dish machine . Operator changed battery. **Corrected On-Site**
- 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. Cook line cooler by stove
|
2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink basin, handles and faucet.
- Basic - Cutting board has cut marks and is no longer cleanable. BOARDS HEAVILY STAINED AND GROOVED.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor tiles missing-cookline.
- Basic - No handwashing sign or soap provided at a hand sink used by food employees in prep room with oce maker. NO SIGN OR SOAP AT SAME SINK.
- Basic - Wall in disrepair. Wall between swinging door and walk in cooler. Tiles missing, studs exposed and drywall hanging. WALL STILL IN POOR REPAIR
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. INTERIOR HEAVILY SOILED.
|
1/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink basin, handles and faucet.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. One cookline reach in cooler unable to maintain foods at 41° pr cooler. No TCS foods in unit at this time.
- Basic - Floor tiles missing-cookline.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign or soap provided at a hand sink used by food employees in prep room with oce maker.
- Basic - Walk-in cooler gaskets and door soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair. Wall between swinging door and walk in cooler. Tiles missing, studs exposed and drywall hanging.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
|
10/22/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink, soap dispenser and paper towel dispenser.
- Basic - Bathroom floors not in good condition. Heavy trash, garbage and cans of paint in restroom.
- Basic - Ceiling fan had accumulation of dust/debris-employee rest room in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on restroom floor. Includes trash and cans of paint etc.
- Basic - Food storage container/container lid cracked or broken-colander misshaped and metal edges exposed. No longer smooth and easily cleaned.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair and dirty. Most cookline coolers.
- Basic - Single-service articles improperly stored-silverware at wait station by restrooms on north side.
- Basic - Wall in disrepair-at walk in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck over raw fish **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Most flat surfaces throughout facility.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-wait station on south side of dining. **Corrected On-Site**
|
6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. Multiple tiles broken down cook line
- 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.
- Critical - Observed buildup of slime in the interior of ice machine. **Repeat Violation**
- Observed cutting board grooved/pitted and no longer cleanable. **Repeat Violation**
- Observed floor area(s) covered with standing water. Throughout kitchen
- Critical - Observed food being cooled by nonapproved method. Chili in large deep containers temperature at 170?F, waited 20min temperature at 168?F. Chef transferred chili to large shallow pans for effective cooling process. **Corrected On-Site**
- Critical - Observed food stored on floor. Walk in freezer and walk in cooler
- Observed gaskets with slimy/mold-like build-up. **Repeat Violation**
- Observed hole in wall. **Repeat Violation**
- Critical - Observed potentially hazardous food thawed at room temperature. Beef
- Critical - Vacuum breaker mising at hose bibb.
|
12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Observed hole in wall.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
|
12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Electrical outlet cover plate broken. For reporting purposes only.
- Critical - Establishment not maintaining shellstock tags for 90 days. This violation must be corrected by : 12-8-12.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers cracked
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 12-8-12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.- quat
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in undrained ice.-throughout kitchen
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- rice
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed moderate buildup of soiled material on mixer head.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.- Quat at 300+ ppm at three compartment sink
- Wet mop not hung to dry.
|
10/8/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable-kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory-dishmachine handwash sink.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - No handwashing sign provided at a handsink used by food employees-several locations including restrooms.
- Critical - No handwashing sign provided at a handsink used by food employees-sign at wait station on Orange Ave side.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water-prep room.
- Critical - Observed handwash sink used for purposes other than handwashing. Large container with standing water and food thawing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs stored over raw seafood. Corrected On Site. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Clean dish rack at dish machine.
- Observed single-service articles improperly stored. Coffee/tea filters at tea/coffee machine.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticker by speed rack with food in prep room.
- Critical - Observed unlabeled spray bottle.
- Wet mop not hung to dry.
|
5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rinelli's Yellow Tail, 101 N 2 St, Fort Pierce, FL »