- Basic - Clean knives/utensils stored in crevices between equipment. At cook line. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. At Men's restroom. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. At plastic lids in dish storage area, near dish machine. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Make station unit across from dish area unable to maintain product temperature at 41° F or below. Discontinue use until unit is cold holding at 41° F or below.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handles for both coleslaw and crab soup laying in product.
- Basic - Old labels stuck to food containers after cleaning.
- 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. 0.00 PPM.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in make station across from dish area above 50° F, sliced tomatoes 52° F, sour cream 50° F, crab soup 50° F, fish dip 50° F. All products in cooler at 11:00...moved to reach in freezer and brought down to 41° F. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. 2 bowls of green beans dated 2.13.14 and 14 bowls of beef gravy dated 2.7.14. All items discarded by manager. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Tea pitchers stored in hand wash sink at server station. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. French fries and other residue in bottom of 4 door freezer unit at cook line. Including gaskets.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed scoop handle buried in closed container/Rubbermaid bin of flour and cornmeal mix. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed in men's restroom. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Observed handwash sink in disrepair. Observed cold water faucet missing and hot water would not turn on. Employee stated they know of the problem and are working to fix it. Observed at handwash sink located near back kitchen entry door from outside. Cited sink is not the only handwash sink available in the kitchen.
- 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. Observed container of heavy cream opened on Saturday per employee with no date mark. Observed in 2 door reach in cooler across from grill. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink locatd in bar area near "bar ice machine".
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reachin cooler.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes at 44°. Transferred. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **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 - Raw animal food stored over cooked food. Beef over smoked mullet. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. CLR on dishwasher. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of non potentially hazardous food and the container.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water.WALKIN COOLER
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-service articles improperly stored. UTENSILS UNDER SINK. Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SEAFOOD AT 50 F Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. FLOUR
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed toxic item improperly stored. DEGREASER STORED ON TOP OF OVEN. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. BAR
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. PORK Repeat Violation. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper strength.
- Critical - No conspicuously located thermometer in holding unit. BAR
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food pork cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Observed single-service articles improperly stored.
- Observed single-service items stored on floor.
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed potentially hazardous food crab bisque cold held at 93 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food seafood dip cold held at 53 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food eggs stored over ready-to-eat food hoa and veggies. Corrected On Site.
- Critical - Observed uncovered food lemons at waitstation. Corrected On Site.
- 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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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided.
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12/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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