- Basic - Carbon dioxide/helium tanks not adequately secured behind bar. **Repeat Violation** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons not all food contact surface side up across from dish machine. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Below back kitchen sink. **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles missing below back kitchen sink. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle kitchen area reach in cooler. **Warning**
- Basic - Reach in cooler gasket torn/in disrepair in the back kitchen area. **Warning**
- Basic - Single-service items stored on floor. Plastic bottles on floor. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at the bar area. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- Basic - Wiping cloth sanitizing solution stored on floor behind the bar. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Batter on cook line. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Window cleaner stored above paper trays on shelving across from dish machine. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Back kitchen outdoor area. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back kitchen hand wash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar area hand wash sink. **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. Back kitchen hand wash sink and middle kitchen hand wash sink. **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. Coleslaw in middle kitchen area reach in cooler. **Warning**
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11/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine and storeroom.
- Basic - Cove molding at floor/wall juncture broken/missing. Dish washing area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor tiles missing. 2 compartment sink area.
- Basic - Hood soiled with accumulated grease.
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Cooked rice cold held at greater than 41 degrees Fahrenheit. Moved to WIF to quick chill. **Corrected On-Site**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham, turkey - moved to WIF to quick chill. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw - moved to WIF to quick chill. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Cook line.
- High Priority - Vacuum breaker missing at hose bibb. Outside back door.
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and meat loft.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Frosty Ice buildup in walk-in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Onion soup pasta and potatoes in walkin cooler **Corrected On-Site**
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9/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Still partially frozen corrective action taken by slicing package **Corrected On-Site**
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink in bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging over 3 compartment sink in bar **Corrected On-Site**
- Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On clean cutting board in bar. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar **Repeat Violation**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Rinse cycle 150? wash cycle correct at 160?
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold- 110F and did not turn strip black.
- Ice machine water filter has not been inspected or serviced according to manufacturer's instructions.
- Observed 2 leaking pipes behind dishmachine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed inside/outside of dumpster not clean.
- Observed leaking water filter for ice machine.
- Observed moderate ice buildup on walkin freezer wall and door.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- tub of cottage cheese on cookline.
- Critical - Observed toxic item stored by utensils in dishroom.
- Critical - Observed wet cloth used to cover/bleach cutting boards overnight.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2011 | Complaint Full | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements- septic approval at initial licensing in 2003 for 112 seats- changed at change of ownership to to 210 without seating change evaluation approval. This violation must be corrected by : 12/21/11.
- 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.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink in bar. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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10/21/2011 | Complaint Full | Warning Issued |
- 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.
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9/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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