- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed shelled eggs over fish. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Straws provided for customer not individually wrapped handled with bare hand contact. Observed server placing unwrapped straws into drinks with bare hands. **Warning**
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phones located on line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign on cook line, prep room, upstairs kitchen. **Warning**
- Basic - Straws provided for customer not individually wrapped handled with bare hand contact. Observed server placing unwrapped straws into drinks with bare hands. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Observed cook slicing buns bare handed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed reach in cooler at far cook line with ribs, sauce, cooked beets at 54°F. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Observed Shrimp in reach in cooler located at far line at 54°F. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. See Stop Sale. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed bag of frozen shrimp sitting in pot of water. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed cooler on cook line, desert cooler with built up food product. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink located on cook line. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Mashed potatoes held overnight in a deep pan at 50°F. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.-cookline
- Handle missing at plumbing fixture.-cookline handsink
- Observed food debris accumulated on kitchen floor.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.-cookline
- Critical - Hot water not provided/shut off at employee hand wash sink-dishwash area
- Critical - No handwashing sign provided at a handsink used by food employees.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable with raw wood shelving at upstairs wait area.
- Critical - Observed unlabeled spray bottles of cleaner.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.-cookline
- Critical - Incomplete 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. Provided completed documentation at next inspection.
- Critical - No handwashing signs provided at handsinks used by food employees.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable with raw wood trim at downstairs ice bin.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Portable fire extinguisher-K-class- not fully charged. For reporting purposes only.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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
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10/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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