- Basic - Grease/oil buildup on hood system filters.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- raw chicken @ 62°. Discarded. **Corrected On-Site**
- 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- raw chicken 62°.
- Intermediate - Identified reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder- maintenance on site during inspection and working on.
|
08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Food stored on floor. Oil and pickles on floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 47 °F, cooked chicken 47 °F, less than one hour. Operator had cooler open to prep items, operator closed lid.**Repeat Violation**
- Intermediate - Employee filled container with water at handwash sink.
|
3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, spoons for pulled BBQ at 97°f.
- Basic - Plumbing system in disrepair. Handsink periodically spits out water from drain. Maintenance is working on issue and has begun repair.
- High Priority - Displayed food not properly protected from contamination. Pickles relish peppers not covered. **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. Employee handling buns and vegetables. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 54°f/56°f marinated chicken at 48°f potatoe salad 49°f for less than 4 hours in reachin cooler.
- High Priority - Toxic substance/chemical improperly stored, cleaner stored above fry holding unit. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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, potatoe salad/slaw in reachin cooler.
|
3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling buns.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoe salad at 48 degrees farinheit ribs at 48 degrees farinheit chicken at 47 degrees farinheit in reachin cooler for less than 4 hours
|
7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed toxic item improperly stored. Cleaner stored with towels.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength, 200+.
|
3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled money, sanitized hands, proceeded to food preparation. Must wash hands with soap.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures and barehand contact.
- Observed ice buildup in ice cream freezer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit, corrected utensils stored in water at 137 degrees fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slaw at 49 degrees fahrenheit potatoe salad at 56 degrees fahrenheit on makeline less than 4 hours.
|
7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, blocked by bucket. Corrected On Site.
|
4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoe salad at 54 degrees fahrenheit.
- Critical. Observed buildup of soiled material on interior of makeline top.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination, plates bowls. Corrected On Site.
|
7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment, knife. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge, scheduled for June 29. For reporting purposes only.
|
6/23/2010 | 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, potatoe salad slaw.
- Critical. No handwashing sign provided at a handsink used by food employees.
|
3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...marinated chicken at 46 f.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on hood filters.
- Observed screening soiled with accumulated grease.
|
7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Ramada Plaza Beach Resort-Bayou Country Bbq, 1500 Miracle Strip Pkwy Se, Fort Walton Beach, FL »