- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Clean cups/glasses not properly air dried - wet nesting. Priority: Basic
- Basic - Observed: Employee drinking from an open beverage container in a food preparation or other restricted area.employee drinking in walk-in cooler. Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Priority: High Priority
- Basic - Observed: Hole in ceiling. Multiple locations. Over soda rack in dry storage, over soda fountain in back servers area. Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Bar area. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removed and added handwash sinks in kitchen. Removed wall in kitchen. Moved hood system forward approximately 6 feet. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. Bar area. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Old labels stuck to food containers after cleaning. Priority: Basic
- Basic - Observed: Open dumpster lid. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 54°, beef 57°, beef 58°. Corrective action: beef moved to walk-in cooler. At end of inspection all meats 41° or below. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 128°, mashed potatoes 129°, marinara 86°. Both mashed potatoes reheated to 135° or above. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walkin cooler. Beef over fish. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Bar area. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm ** Corrected On-Site** Priority: Basic
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep counter. No lid or straw.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning. Clean dry rack.
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and by dessert prep.
- Intermediate - Slicer blade guard soiled with old food debris.
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep counter. No lid or straw.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Under dessert prep hand wash sink.
- Basic - Old labels stuck to food containers after cleaning. Clean dry rack.
- Basic - Single-service articles stored on a soiled surface. Sword piks stored in dirty containers. **Corrected On-Site**
- Basic - Stored food not covered in reach in freezer. By dessert prep.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 49°, mozzarella 46°, blue cheese 46°, hard boiled eggs 46°. Food discarded.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken next to beef. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and by dessert prep.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Adding distillery. Ice machine not near hand wash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.(throughout kitchen)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Cases of food and chill stocks)
- Basic - Ceiling tile missing.(cooks line)
- Basic - Covered waste receptacle not provided in women's bathroom.(employee restroom)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(on cutting board on cooks line)
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Inaccurate/damaged temperature gauge(s) on dish machine. (Final rinse temp thermometer)
- Basic - Insect control device installed over food preparation area.(near back door over clean utensils)
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(bottle of Gatorade in up right dessert cooler)
- Basic - Reach-in cooler gasket torn/in disrepair.(reach in cooler next to fryers)
- Basic - Working containers of food removed from original container not identified by common name.(bulk food bins)
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.(soup dated 9-20-13, chili dated 9-28-13 and 9-29-13, Alfredo sauce dated 9-26-13)
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. (Chili, Alfredo sauce, soup)
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.(chemical spray bottle of drain cleaner hung above slicer)
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. (Throughout)
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink missing in food preparation room or area.(in service room plans do not reflect that this room is to be used for beverage prep, room has a scooped ice bin, outside patio area has an ice machine and soda machine that were not reflected on original plans. )
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(back line hand sink, cooks line, mens employee restroom) Corrected On-Site**
- Intermediate - No soap provided at handwash sink.(cooks line, bar area)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(artichoke dip at 102°f) **Corrected On-Site**
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10/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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