- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit. Small lift top cooler.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Using propane tanks inside to cook crabs. Repeat Violation.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Several ash trays throughout kitchen.
- Critical - Observed food stored on floor. Boxes in freezer.
- Critical - Observed food stored on floor. Crabs in back cooking area.
- Observed grease accumulated under cooking equipment. Large amount of grease, food debris under fryers.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Plumbing system in disrepair. Mop sink.
- Walking or driving surfaces not maintained. Several large pot Holes in driveway.
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4/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment compartment not equipped to properly drain accumulation of moisture. Large amount of ice buildup on floor walkin freezer.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Not capable of reading cold temperature.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Above cooks line.
- Lights missing the proper shield, sleeve coatings or covers. Walkin fReezer.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Lift top coolers.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Propane tanks fueling crab cooker. Repeat Violation.
- Critical - Observed food stored on floor. Walkin cooler/freezer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Small lift top cooler needs cleaning.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Lift top coolers.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Thick buildup of lime scale inside dishmachine.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Above main cooks line.
- Critical - Violation: 49-12-2 Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Several propane tanks used inside building for cooking blue crabs. Repeat Violation.
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9/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer bucket emoty. Corrected On Site.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand sink missing in food preparation room or area. Handsink not functional in kitchen work area.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers. Above main cooks line.
- Critical - No conspicuously located thermometer in holding unit. Lift top coolers.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Thick buildup of lime scale inside dishmachine.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Several propane tanks used inside building for cooking blue crabs. Repeat Violation.
- Observed equipment in poor repair. Doors do not stay shut on refrigerated salad bar.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washing hands in three compartment sink without soap.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Interior of lift top cooler needs cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of eggs 47, potato salad 50 degrees F. on salad bar. Repeat Violation.
- Critical - Observed toxic item stored by food. Gallon of bleach, toilet bowl cleaner stored on shelf above live blue crabs. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Gallon of bleach, can of bug spray stored on prep table.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup held at 108 degrees F. Corrected On Site.
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9/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Lift top cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 29-08-1 Plumbing system in disrepair. Faucet, spigot broken on three compartment sink.
- Critical - Violation: 49-12-2 Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Several propane tanks used for cooking crabs stored in building.
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Lift top cooler.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Walkin cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Violation: 29-08-1 Plumbing system in disrepair. Faucet, spigot broken on three compartment sink.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Critical - Violation: 49-12-2 Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Several propane tanks used for cooking crabs stored in building.
- Critical - Violation: 53B-08-1 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. Pro This violation must be corrected by : 7/05/11.
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5/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Lift top cooler.
- Critical - No conspicuously located thermometer in holding unit. Walkin cooler.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro This violation must be corrected by : 7/05/11.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Several propane tanks used for cooking crabs stored in building.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab meat double panned in lift top cooler 51 degrees F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food temperatures in walkin cooler pork 46 , plant food 47 degrees F. This violation must be corrected by : 5/04/11.
- Plumbing system in disrepair. Faucet, spigot broken on three compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/3/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Small lift top cooler.
- 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. Outer openings not protected with self-closing doors. SidE door of kitchen.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- 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. Establishment has 60 days from date of hire to complete approved food handler training.
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1/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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