- Basic - Equipment in poor repair. Ice machine door
- Basic - Food stored on floor. In walk in cooler, case.
- Basic - Ice buildup in reach-in freezer. On shelving, mug freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beer/dressing cooler.
- Basic - Single-service items stored on floor. In hallway, case of cups.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Several times
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: deli meat 45-46F, potatoes 46F, burgers 42F, Mashed potatoes 42F. Other cooler temps 41F. All items in cooler overnight per operator.
- High Priority - Raw animal food stored over cooked food. Raw bacon over deli meat, walk in cooler
- 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. Two servers and two cooks.
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - Ice machine door in disrepair.
- Basic - Leaking pipe at plumbing fixture. Under cookline handsink.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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07/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in Colelaw. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice machine door in disrepair.
- Basic - Leaking pipe at plumbing fixture. Under cookline handsink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese nested in top part of salad cooler over mushrooms at 51F. Advised to store directly in cooler. In bar, single service butter at 70F in reach in cooler. Out and returned to cooler per operator. Operator discarded.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Door for ice machine
- Basic - Nonfood-contact equipment constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cookline shelving made of particle board
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Fish over sauerkraut
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef and fish over cooked wings
- Intermediate - Light Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken wings
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice machine door in disrepair.
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10/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Ice machine door in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- 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.
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8/23/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Egg flats used to previously store raw eggs reused. Used to hold cooked bacon on cookline **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Walk in cooler.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food not stored at least 6 inches off of the floor. Bag in the box soda under shelving
- Basic - Ice machine door in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Wings, butter 46, raw chicken, beef, Deli meat 45. All items in cooler overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over single service creamers. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Beef behind fish **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Open package of raw beef over bagged fries
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- 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 - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Soup
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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