- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on cooks
- Basic - Food stored in holding unit not covered. There is bread crumbs, rice and flour in open bags on the floor in dry storage
- Basic - Food stored on floor. Chips
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a souflee cup in the blue berries **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Plumbing system improperly repaired. Dish machine is leaking
- Basic - Wiping cloth sanitizing bucket on the floor **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 66f, Corrective action taken
- High Priority - All potentially hazardous (time/temperature control for safety) foods on salad cold held at greater than 41 degrees Fahrenheit. Blue cheese 46f, feta 46f, slsa 46f
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats 86f. Time form emailed to manager
- High Priority - Displayed food not properly protected from contamination. Bread being prepared and cut outside. Discontinue this practice
- High Priority - Live, small flying insects in food preparation area. 1 livefly on slicer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 41f, cheese tortolinni 54f, setting on counter. Discarded by operator
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Salad prep cooler holding top items at 46f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut leafy greens not date marked
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - There is old labels on clean wine container
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07/11/2014 | Routine - Food | Warning Issued |
- Basic - Door between bar inside and outside is not self closing.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 in service area for wait staff
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Outer openings not protected with self-closing doors. Rear door
- Basic - There is raw wood at the bar
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.server area
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. There re holes in the hood vent over that need to be sealed
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. East end of the bar. Install prior to opening.
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2/3/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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