- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water measured at 130°, cook line Corrective action taken: temperature setting increased
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chili shrimp 48°, cook line, recheck 41° Corrective action taken: ice pack applied **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with soil deposits. Bread warmer drawer, cleaned during inspection **Corrected On-Site**
|
09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
|
6/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- 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.(inside bar 0ppm) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Batter 62°F, garlic butter 86°F, butter 86°F, special butter 52°F, jambalaya sauce 62°F, )items moved to cold holding units others places on Time/ Temperature control for safety ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. (Spinach dip 46°F, shrimp 48°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.(shrimp and spinach dip) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(lobster butter 125°F, reheat to 212°F, ) **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(spinach dip) **Warning**
|
6/12/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. (Above 3 bay prep sink) **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. (Multiple)
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. (End of cookline) **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Spinach dip) corrective action taken. **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. (Milk at bar immediately discarded.)
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Outdoor bar) **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. (Salad line) **Corrected On-Site**
|
2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust.soda holster backed up dripping into beverage ice **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in dry goods
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live, insects in food preparation area. Ants by back door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.64° beer batter on cookline, will add to time as a public health control , 72° spinach dip, moved to freezer *Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.buttered vanilla sauce 113° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.outside bar
- Intermediate - No soap provided at handwash sink.outside bar
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop French fries
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Outside bar ice bin
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination.frill tooth picks on cooks line
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter based. Sauce 50?. Note item placed in freezer **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes note item reheated **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mayonnaise base sauces on cooks line 54? note items place in freezer **Corrected On-Site**
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area. inside bar
|
7/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm located in kitchen area note all items must be sanitizined prior to reuse
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm located inside bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. missing in employee restroom
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. veggie slicer has old food build up
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over chips in walk in cooler Corrected On Site.
- Critical - Observed small flying insects in bar area. inside bar
|
7/16/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fryer draw cooler ipon cooks line
- Lights missing the proper shield, sleeve coatings or covers. in reach in cooler at end of cooks line
- Observed scoops with handle in contact with food items on cooks line .
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime on soda dispensing nozzles. in side bar area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter and mac cheese on breading station 50 /52 degrees note items placed in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. breaded shrimp and hush puppies in draw cooler on line 5/52 degrees note items placed in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. heavy cream and cheese sauce on cooks line 49 degrees note items placed in freezer Corrected On Site.
- Critical - Observed small flying insects in bar area. in side bar area
|
5/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm outside bar dishwasher
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. items in salad cooler Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 20 emplyees on duty
- Critical - Observed food being cooled by nonapproved method. claried butter cooling
- Critical - Observed food being cooled by nonapproved method. shrimp cooling covered in ach in cooler
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting lemons Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. precooked pizza Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching fruit in outside bar Corrected On Site.
- Critical - Observed food stored in ice used for drinks. bottle of mixer in outside bar ice bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops stored in 76 degrees on cooks line Corrected On Site. Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed non-service animals in the food establishment or on premises. birds on guest tables in outside area
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. low temp dishwasher chlorene more than 100 ppm
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. steak markers on cooks line
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter on cooks line Corrected On Site.
|
11/4/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days. mussels and clams
|
7/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lemon cream sauce cooked yesterday stored in walk in cooler 45 degrees 6 quarts note stop sale issued Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. seafood gumbo in walk in cooler cooked yesterday 53 degrees 6 gallons note stop sale issued Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. dishwasher outside bar area less than 50 ppm
- Critical - Establishment not maintaining shellstock tags for 90 days. mussels and clams
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink on cooks line
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching food garnishes for beverages in outside bar Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping of ice in employee hand sink off of cooks line
- Observed old labels stuck to food containers after cleaning.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). lemon butter sauce Corrected On Site. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). seafood gumbo
|
5/9/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. condiment container on cooks line not marked of contents
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clarified butter 67 degrees on work bench
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces on cooks line in steam table 96/131 degrees
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. used for wiping plates off prior to serving
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. in outside bar area
- Critical. Observed buildup of slime on soda dispensing nozzles. in main bar area
- Critical. Observed buildup of slime on soda dispensing nozzles. outside bar
- Observed soda gun holster with accumulated slime/debris. in main bar area
- Observed soda gun holster with accumulated slime/debris. outside bar area
- Equipment and utensils not properly air-dried. in main bar area
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink outside of kitchen area
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. on cooks line to microwave
|
12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Sanitizing concentration
- Critical. Sanitizing concentration
- Storage/handling of clean equipment, utensils
|
7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw whole shell eggs over cheeses.
- Observed gaskets/seals on cold holding unit in poor repair.Upright reach in coolers throughout.Several reachin drawers throughout.
- Observed cutting board grooved/pitted and no longer cleanable.Prep area in kitchen near dry storage.
- Critical. Observed soil buildup inside ice bin.Near downstairs bar.
- Observed clean utensils/equipment stored in dirty rack on cook line.
|
2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp in WICOOLER Corrected On Site.
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .Crab meat Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stored on oven handle.
- Observed cutting boards grooved/pitted and no longer cleanable. Blue boardson metro shelf in prep area.
- Critical. Observed buildup of slime on soda dispensing nozzles.Outdoor bar and indoor bar.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Caulk at hand sink in outdoor bar.
- Observed gaskets with slimy/mold-like build-up.Reach in coolers in outdoor bar.
- Observed soda gun holster with accumulated slime/debris.Main bar.
- Observed clean utensils/equipment stored in dirty knife rack.
- Critical. Observed small flying insects in bar area.
- Critical. Observed unlabeled spray bottle.Cook line.
|
7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Complaint Full | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bubba Gump Shrimp Co, 185 Boardwalk Pl W, Madeira Beach, FL »