- No Violations Were Observed
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
|
11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink next to three compartment sink used to store cuttingboard. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--cheese in reach in cooler across from cookline 50F. Corrected On Site.
- Critical - Observed unlabeled spray bottle at bar.
- Wet wiping cloth not stored in sanitizing solution between uses--bar.
|
6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit--walk in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee at cookline touching raw sausage and raw beef and then touching ready to hamburger bun. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at cookline not washing hands after touching raw sausage and beef and then touching ready to hamburger bun. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting on gloves.
- Critical - Observed unlabeled spray bottle on shelving above two compartment sink. Repeat Violation. Corrected On Site.
|
2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation--container of raw hamburger stored over container of raw scallops in reach in cooler across from grill. Corrected On Site.
- Critical - Observed unlabeled spray bottle on shelving above two compartment sink and at bar.
|
10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit--reach in cooler across from grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--hotdogs 46F and hamburger 47F in reach in cooler across from grill. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solution 200ppm.
- Critical - Observed small flying insects at outside bar area.
- Critical - Working containers of food removed from original container not identified by common name--bread crumb container at cookline.
|
6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees--outside bar.
- 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
|
3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food--raw fish stored over precooked hotdogs. Corrected On Site.
- Critical. Observed food stored on floor--bag of onions stored on floor in walk-in cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--quaternary ammonium test strips.
- Critical. Observed LP-gas cylinders with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
|
3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--resch-in freezer.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water not provided/shut off at mop sink.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
|
11/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Low Key Tiki, 3135 Stringfellow Rd, Saint James City, FL »