- Basic - Bowl or other container with no handle used to dispense food. Plastic ports cup inside container of parm cheese, cook line , **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unlabeled beverage cup without lid inside upright freezer, next to and above foo to be sold to the public, cook line Item removed **Corrected On-Site**
- Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. One panel missing
- Basic - Food stored on floor. Case of potatoes , put away during inspection **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. Under cooking equipment
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Ripped/worn tin foil used as food-contact shelf cover..cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked white rice, cooked red beans and rice , both 49°, walk in cooler Stop sale
- High Priority - Raw animal food stored over cooked food. Raw scallops above inches of cooked pasta , cook line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked white rice and cooked red beans and rice held overnight, covered while cooling , measured 49°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. Multiple locations : prep area- Wiping cloth bucket and small wooden bowls in handwash sink ; dishwashing area : pot scrubber, brush, plastic bucket, items removed
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. New operator has 60 days to obtain
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New operator has 60 days to implement approved training
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pouches of cooked pasta
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08/28/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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