- No Violations Were Observed
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10/22/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food: to-go bowls in reach-in cooler. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner: knife handle repaired with tape, metal spatula grooved. Operator disposed of product. Disposed of both products. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair: most reach-in coolers/freezer, lowboys, walk-in cooler.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees: outside bar. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning: racks near walk-ins.
- Basic - Wall soiled with accumulated food debris/grease: kitchen (particularly above trashcans), behind stovetop.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Dented/rusted cans present: two cans chili. Operator disposed of product. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: heat treat machine sanitizing cycle not reaching 180°. Gauge showed 130°, no test kit available. Repairman called and arrived during inspection, temperature adjusted to 181°. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shell eggs 51°, liquid eggs 55°, shredded cheese 53°, can bacon 51°, cut tomatoes 44°, ham 56° (all products less than four hours, switched to time as a public health control) / burgers 48°, parmesan chicken 49°, chicken tenders 48° (all products discarded). **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw burgers and parcooked chicken tenders over tater tots.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination: donuts, croissants, raisins, etc.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: 16 burgers 48°, 10 Parmesan chicken breasts 49°, three pounds chicken tenders 48°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times: waffle irons in front of cookline sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing: filling sanitizer bucket. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: inside bar, outside bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink: outside bar. **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° or colder: left makeline unit. Repairman called.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food: square bain in dry rice container. **Corrected On-Site**
- Basic - Case of food stored on floor in walk-in freezer: raw chicken. **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walls/ceiling soiled with accumulated food debris, grease in food prep area, cookline.
- High Priority - Raw animal food not properly separated from ready-to-eat food: crab cakes next to raw fish, shrimp. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler: chicken behind beef in low boy. **Corrected On-Site**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked: bisque. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area, tortillas. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, buffet.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, cookline.
- Basic - Equipment in poor repair. Reachin drawers not closing properly, not able to maintain temperatures of food stored in front to 41°f or below.
- Basic - Food stored in dry storage area not covered, breading flour. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair, upright freezer cookline. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees, bars area.
- Basic - Wall soiled with accumulated food debris, cookline/prep area.
- Basic - Working containers of food removed from original container not identified by common name, flour breading.
- High Priority - Displayed food not properly protected from contamination, buffet.
- High Priority - Food with mold-like growth, apple. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pulled pork 46°f Mahi 53°f steak 46°f deli meat 44°f. Temperature elevated due to drawers not closing properly.
- High Priority - Shell eggs in use or stored with cracks or broken shells, reachin drawer on cookline.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition, hair in pooled eggs, producer discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food, cleaner next to avocados, window cleaner next to coffee packets. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, wire wisk on cookline. **Corrected On-Site**
- 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. Machine temperature at 140°f, tech has been notified.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, tops of makeline, upright cooler on cookline.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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10/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service cups and napkins stored on floor in dry storage area. **Corrected On-Site**
- Basic - Gaskets/seals on reach-in freezer in poor repair.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (beef, hot dogs, cheese, shrimp, steak, calamari). This violation must be corrected by : 9/18/12.
- Critical - Violation: 04-01-1 Cold holding equipment (walk-in cooler, sandwich unit/lowboy) incapable of maintaining potentially hazardous food at proper temperatures. The lowboy drawers, also, do not close properly. This violation must be corrected by : 9/18/12. Both units still not maintaining proper cood-holding temperatures at callback - see temps recorded in Comments section.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. Corrected On Site. Slicer soiled at callback; not in use.
- Violation: 36-15-1 Observed soil/stains accumulated in bar floor drains.
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9/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment (walk-in cooler, sandwich unit/lowboy) incapable of maintaining potentially hazardous food at proper temperatures. The lowboy drawers, also, do not close properly. This violation must be corrected by : 9/18/12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bell peppers with mold-like growth. Product cannot be used.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands at the dishwash station.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (beef, hot dogs, cheese, shrimp, steak, calamari). This violation must be corrected by : 9/18/12.
- Observed soil/stains accumulated in bar floor drains.
- Observed wall soiled with accumulated food debris/grease behind cookline.
- Critical - observed the overhead broiler (directly over the stove) with accumulated soil/grease/drips).
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9/17/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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5/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (sandwich unit, walk-in cooler). This violation must be corrected by : 5/16/12.
- Critical - Handwash sink not accessible for employee use at all times - handwash sink in dishwash area has a radio sitting in it. Corrected On Site.
- Critical - Observed a partially eaten sandwich in the reach-in cooler next to the salad station unit.
- Critical - Observed box of food stored on walk-in freezer floor. Corrected On Site.
- Observed build-up of grease and food debris on the cookline stove and grill.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee handle clean dishes after handling soiled dishes without washing hands at the dishwash station. Corrected On Site.
- Critical - Observed interior of convection oven soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (chili, beef, ham, liquid eggs, dressings).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (chili) in the walk-in cooler.
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5/15/2012 | Routine - Food | Warning Issued |
- Critical - Observed bread stored on floor of the walk-in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented #10 can of chocolate syrup. Product not to be used.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed uncovered food in dry storage area (sugar, meal). Corrected On Site.
- Critical - Observed unlabeled spray bottles near the dishwash machine and the bar. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (pulled pork). Product was double-panned, not in contact with hot water in first pan. Corrected On Site. Product pulled immediately.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Observed cutting boards grooved/pitted and no longer cleanable at the front cookline..
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the sandwich unit (double panning of guacamol salsa, cut up vegetables). Corrected On Site.
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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