- Basic - Covered waste receptacle not provided in women's bathroom. One in bar area.
- Basic - Working containers of food removed from original container not identified by common name. Container of grits in dry storage area.
- High Priority - Raw shrimp stored in a manner in which it could have dripped into a container of ready to eat peppers in cookline make table.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ribs in reach in cooler, 9 small packages of ribs. Operator stated. Ribs were prepared 6/26/2014. Operator discarded of products on site.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine near office.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large pot inside handsink in kitchen.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / DRY STORAGE AREA/ROOM
- Basic - Ceiling tile missing. /. Outside office
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. CLOTHING
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets/seals on holding unit in poor repair. / COOK LINE REACH IN COOLER
- Basic - No handwashing sign provided at a hand sink used by food employees. /. AT BAR HAND WASH SINK
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. / COOK LINE
- Basic - Stored food not covered in walk-in freezer. / FRIED OYSTER IN WALK IN FREEZER
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. CUT LEAFY GREENS/LETTUCE WAS 50F AT FRONT LINE REACH IN COOLER
- High Priority - Raw animal food not properly separated from ready-to-eat food. /. RAW BEEF NEXT TO READY TO EAT SAUSAGE, IN WALK IN COOLER **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. /. Water on bottom shelf
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - 4-603.15(A) old labels on clean containers.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Proof of required state approved employee training not available for some 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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12/13/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - 4-603.15(A) old labels on clean containers.
- Basic - Bowl or other container with no handle used to dispense food, for flour container.
- Basic - Build-up of soil above soda nozzles.
- Basic - Employee personal items stored in or above a food preparation area, briefcase on slicer.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in cracks between pieces of equipment, knives in crack of pro cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, large prep cooler.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, fish.
- Basic - Single-service articles improperly stored, napkins stored on floor.
- Basic - Single-service articles stored in toilet room, napkins.
- Basic - Soil residue build-up on nonfood-contact surface, outside peanut butter container at front counter.
- Basic - Soiled reach-in cooler gaskets, prep cooler and all other coolers as needed.
- Basic - Walk-in cooler floor soiled.
- Basic - Working containers of food removed from original container not identified by common name, flour bulk container in DRY STORAGE ROOM/AREA storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, whip cream 44°F at bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit, meatball 58-78 and marinara 102 after reheating in microwave.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shell eggs over corn beef.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw shell eggs over beer.
- High Priority - Raw animal food stored over ready-to-eat food, raw burgers over cooked CHIKEN in walk in freezer not in original package.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged, raw chicken with French fries.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken next to and touching raw bacon.
- High Priority - Toxic substance/chemical stored by or with single-service items, glass cleaner next to single service cups. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, ham and pastrami opened Saturday.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked with big pot.
- Intermediate - Handwash sink used for purposes other than handwashing, thawing fish in hand sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. / at restroom at bar
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, large prep cooler.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, employee bathroom.
- Intermediate - Proof of required state approved employee training not available for some 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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10/9/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. SMALL COOLER AT BAR **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored above ready-to-eat food. / IN WALK IN COOLER
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue. / KEG BEER COOLER
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
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