- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Childrens high chairs in dining area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless pans on the clean equipment shelf. **Repeat Violation**
- Basic - Floor area(s) covered with standing water.Dish machine area
- Basic - Food stored on floor.Walk in freezer case of snow crab and cases of bread **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.Spatula on cook line **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.No running water **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.Sink at the dish area
- Basic - No handwashing sign provided at a hand sink used by food employees.Server area in dining room
- Basic - Nonfood-contact equipment in poor repair.cooling unit not maintaining temp.
- Basic - Reach-in cooler gasket torn/in disrepair.Upright on cook line.
- Basic - Utensils in poor condition.Spatulas on cook line with melted handle.
- Basic - Wall soiled with accumulated black debris in dishwashing area.Dish machine area under the sink and back walls
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.Bucket set up **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Back up dish machine in dish area.
- High Priority - Raw animal food stored over ready-to-eat food.Raw tuna over RTE HARD BOILED EGGS **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food.Spray bottle of cleaner.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.200 ppm
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Server area in dining room
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Handwash sink used for purposes other than handwashing.Evidence of food in sink at cook line.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.Ladies bathroom
|
08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on cook line.
- Basic - Build-up of mold-like substance on nonfood-contact surface.Dish machine at chemical outlets at the drain.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.assorted clean food containers at the dish area.
- High Priority - Raw animal food not properly separated from ready-to-eat food.Raw whole shell eggs,lemons and limes.
- High Priority - Small flying insects in bar area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by bus pans,dish racks and buckets of Quatrinary chemical.
|
4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - Build-up of mold-like substance on nonfood-contact surface.Crevices of the dish machine at bar area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - No handwashing sign provided at a hand sink used by food employees.Main dining room bathrooms.
- Basic - Soda gun holster with accumulated slime/debris.Bar area.
- Basic - Soil residue build-up on nonfood-contact surface.hand wash sinks and glass cooler at the bar.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
|
11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf behind 3 comp
- Basic - Soda gun holster with accumulated slime/debris. At bar
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind 3 comp and behind dishmachine
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting sandwich that had already been cooked with bare hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Main ice machine beside 3 comp
- Intermediate - Employee used handwash sink as a dump sink. On cooks line and in prep area.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink on cooks line blocked with hotel pan. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In men's restroom no hot water
|
6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In front prep area/servers station **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Behind 3 comp. leans, lids
- Basic - Soil residue build-up on nonfood-contact surface. In alto sham in prep area
- Basic - Wall soiled with accumulated food debris. Beside mixer.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream, spinach dip and lobster Mac at 48?-50?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in prep area at 73?
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler holding food product temps at 48?-50?
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large cambro of chowder in walk in cooler at 51?-56?. 3 containers, 15 gallons made yesterday 2/25/13. Still in bulk in walk in.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. 2 pans of mashed potatoes in walk in at 55?. At closing pans were wrapped in plastic and put in walk in to cool
|
2/26/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Observed buildup of slime in the interior/exterior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp,cooked chicken, cooked beef clam chowder and soup in walk in at 48 degrees. Corrected On Site.
|
7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried.[pans on storage shelf]
|
4/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[salad make thermometer reading 28-30 F]
- Equipment and utensils not properly air-dried.[pans on storage shelf]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handles]
- Critical - No conspicuously located thermometer in holding unit.[glass upright]
- No copy of latest inspection report provided to guest on 3/07/2012.
- Observed gaskets with slimy/mold-like build-up.[throughtout kitchen coolers]
- Observed old food stuck to clean dishware/utensils.[knives]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.{CORRECT WORDING} Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.[less than 100 ppm]
|
3/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder cooked yesterday, 2/29/2012 observed at 62-66 degrees on 3/1/2012. Clam chowder in bulk in 5 gallons plastic cambros covered with plastic wrap. Corrected On Site. Stop sale
- Equipment and utensils not properly air-dried. Wet nesting on cambros above dish.
- Critical - Handwash sink not accessible for employee use at all times. Garbage can in front of sink in server area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In dish and at end of cooks line.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle in rear prep area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in sugar.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. In both restrooms.
- Critical - Observed cloth used as a food-contact surface. Cloth used as cover on clams Corrected On Site.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Observed equipment in poor repair. Ice buckets chipped/cracked.
- Observed equipment in poor repair. Lids in dish area cracked and chipped.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Seals around cooler gaskets, true cooler in back.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Clam chowder at 61-66 degrees at time of inspection. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. seafood in sink in rear area. Corrected On Site.
- Critical - Observed soil buildup inside and outside ice bin.
- Observed wall soiled with accumulated black debris in dishwashing area. Dish area for plate area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
3/1/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
11/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Walls, ceilings, and attached equipment, constructed, clean
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
|
8/23/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/23/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at a handsink used by food employees.(sushi area)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(chopping celery, service staff garnishing glasses with lemons) Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Observed personal care item stored with food.(backpacks on food storage shelving in kitchen )
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(expired 2-5-10)
|
2/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical. (B) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and (2) If shellstock are removed from their tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (B)(1) of this section, and (b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer.
|
11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm)
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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.
|
9/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Working containers of food removed from original container not identified by common name. bulk salt/pepper blend in bin under prep table
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. risotto 44degr [cook's line]; rice 47 degr [walk in cooler]
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. risotto [44 degr] & rice [47 degr] both made previous day Corrected On Site. voluntarily discarded
- Critical. No thermometer provided to measure temperature of food product. missing from cook's line
- Critical. Observed raw animal food stored over cooked food. raw chicken above ckd ribs [cook's l8ne] Corrected On Site.
- Critical. Observed food stored on floor. sack of potatoes
- Critical. Observed cloth used as a food-contact surface. damp wiping cloth on top of clams, oysters in shell Corrected On Site.
- Critical. Observed employee change gloves without washing hands.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Cleaned and sanitized equipment, not properly stored. salad spinner , ice tote bins on floor
- Observed utensils stored in crevices between equipment. knives [cook's line]
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Hand wash sink lacking proper hand drying provisions. cook's line
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook's line
- Critical. Observed toxic item stored by food. spray bottle on shelf next to bulk salt/pepper bin
|
2/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed three moderately dented cans. ketchup
- Critical. Observed cloth used as a food-contact surface. wiping cloth under cutting board
- Critical. No handwashing sign provided at a handsink used by food employees. wait station
- Critical. Hand wash sink lacking proper hand drying provisions. wait station
- 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. new establishment has 60 days to obtain
|
8/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about 400 Beach Seafood & Tap House, 400 Beach Drive Ne Ste #120, St. Petersburg, FL »