- Basic - Cutting boards have cut marks and are no longer cleanable. Throughout
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside restroom
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over sweet potatoes, walkin cooler **Corrected On-Site**
|
08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in wait station.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on Reach in cooler. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage shed.
- Basic - No handwashing sign provided at a hand sink used by food employees. In outside unisex restroom. **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Pans on clean dish rack.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front of grill.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw scallops over sweet potato fries. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside. Next to mop sink **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand washing sink in new prep room. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand washing sink in new prep room. **Corrected On-Site**
|
08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ridged plastic jugs with handle cut into jugs used as scoops in bulk foods, outside storage shed **Corrected On-Site**
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots and pans
- Basic - Cutting boards have cut marks and are no longer cleanable. Throughout
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Table where shrimp is being prepped
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 83 seats. Has 210 seats inside and 190 outside
- Basic - Food being prepared in a room that has screening in place of all or part of a wall. Prepping shrimp in screened room. Also, two burner stove, slicer, food grinder shrimp deveining machine located in this room.
- Basic - Food stored in a prohibited area. Pancake mix under plumbing pipes **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Outside bar
- Basic - In-use ice scoop stored on soiled surface between uses. At ice machine in screened room
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside restroom
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door has plastic strips and flies present
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Double sink in wait station/bar area.
- High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area. Owner stated they poured mop water down floor drain
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Slaw 48° in wait station reachin
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw 46° made yesterday. Broken down in smaller containers
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over sweet potatoes, walkin cooler **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. See stop sale. Chowder dated 6/2
- High Priority - Toxic substance/chemical improperly stored. Cans of Sheila shine on top of freezer **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- 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. Ham **Corrected On-Site**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. By smoker
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Blue crab cake container
- Intermediate - Handwash sink missing in food preparation room or area. Screened room
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No hot running water at mop sink.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removed mop sink, added screened prep room with triple sink and 2 gas burners.
- 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.
- Intermediate - Two-compartment sink used for warewashing. In wait station/bar area next to bakery area.
|
6/10/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Dead roaches on premises. One dead roach by dry goods **Corrected On-Site**
- Basic - Equipment in poor repair. Standing water in Walk-in cooler. Melted spatula handle. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage shed
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at wait station.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in freezer. Shrimp, Greens. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter at 60°/70° . (Held by time) **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - No soap provided at handwash sink. In kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
|
12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Phone stored in or above a food preparation area. Wait staff area, phone on food prep table.
- Basic - Bowl or other container with no handle used to dispense food. Bowl in potatoes.
- Basic - Case/container/bag of food stored on floor in walk-in freezer..
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom. Bar Bathroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen area.
- Basic - Food stored in holding unit not covered. Reach-in freezer /reach-in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom by bar.
- Basic - Single-service articles not stored inverted or protected from contamination. Wait staff area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs 80°, liquid eggs 57°. Corrective action, egg products discarded after 4 hours.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back porch machine.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Kitchen Area.
|
8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda machine dispensing nozzles. Repeat Violation.
- Observed equipment in poor repair. Cracked plastic bins in storage area.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Sanitizer bucket not labeled.
|
11/20/2012 | Complaint Full | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Plant food at 43 degrees in reach in cooler, prepared 24 hours ago. Cooling method incorrect, covered prior to reaching 41 degrees.
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Utilize three compartment sink for sanitization until dish machine is at proper strength.
- Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting.
- Critical - Hand wash sink lacking proper hand drying provisions. Men's restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Panko in dry storage area. Corrected On Site. Repeat Violation.
- No plan review submitted and renovations in progress. Smoker cart outdoors with no vermin proof enclosure.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine. Repeat Violation.
- Critical - Observed buildup of pink and black slime in the interior of ice machine. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime on soda machine dispensing nozzles. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair. Cracked plastic bins in storage area.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over vegetables in reach in cooler. Corrected On Site. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Paper plates in dry storage area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Outdoor smoker with no enclosure.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Sanitizer bucket not labeled.
- Critical - Vacuum breaker mising at hose bibb. Near outdoor men's restroom.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Potatoes in container labeled conch fritters. Corrected On Site.
|
9/17/2012 | Complaint Full | Warning Issued |
- Critical - Observed abundance of flies in kitchen and prep area.
- Critical - Observed dented can in dry storage - mushrooms.
- Critical - Observed dishwasher sanitizer level improper. Approximately 10 ppm. Do not use for warewashing/sanitizing utensils until able to maintain safe levels of chemical sanitizer.
- Critical - Observed employee drink in prep area.
- Critical - Observed employee drink on shelf above food for sale in reach in freezer. COS. R.
- Critical - Observed food in walk in cooler stored less than six inches from floor.
- Observed hood not clean to bare metal. Buildup of grease.
- Critical - Observed in correct test kit for ware washing machine.
- Critical - Observed inaccessible hand wash sink.
- Critical - Observed interior of ice machine with buildup of slime - small ice machine.
- Critical - Observed raw shell eggs over ready to eat in reach in cooler. COS. R.
- Critical - Observed soda nozzles slimy. Wait station.
- Observed utensil in non PHF not stored handle above food. Bucket scoop in bread crumbs, dry storage.
- Critical - Observed waste receptacle uncivered in women's restroom.
- Critical - Observed water treatment device not services, dated 06/02/11.
- Observed wet mop not hung to dry.
|
7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Yellow tank at outside bar. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean glasses stored on cloth at inside bar area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on make table. Corrected On Site. Repeat Violation.
- Critical - Observed employee drink on shelf above food for sale in reach-in freezer. Corrected On Site.
- Critical - Observed employee put on gloves without washing hands. Corrected On Site.
- Observed employee with no hair restraint. Cook. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice bucket. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, sour cream Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cooked potatoes in glass reach-in cooler. Corrected On Site.
- Observed single-service items stored on floor. Foam cups in outside dry storage shed and in wait area storage room. Corrected On Site.
- Critical - Observed toxic item improperly stored. Degreaser on clean dish shelf. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Wait area chemical shelf [plastic utensils on bottom rack]. Corrected On Site.
|
2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at mop sink.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knive stored in crevice between equipment. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine. Chlorine strips needed.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar bathroom, bar handsinks.
- Observed a nonfood-grade container used when making coleslaw .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. With food in cooler. Corrected On Site.
- Critical - Observed buildup in the interior of ice machine. Small one.
- Critical - Observed employee improperly washing hands. Less than 20 seconds. Corrected On Site.
- Observed employee with ineffective hair restraint. Waitress portioning food without hair effective restraint [pony tail only]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Breader strainer utensil. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shrimp over ready to eat foods in walk-in cooler. Corrected On Site.
|
7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet potatoes 54 F in kitchen reach-in cooler date marked 4/19 covered with lid. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Towel dispenser stuck/jammed/broken.
- Nonfood-contact equipment not smooth and easily cleanable. Containers with holes in bottom.
- 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 beer bottle in ice used for drinks.
- Observed build-up of mold-like substance on walk-in cooler fan guards.
- Critical - Observed buildup in the interior of ice machine.
- Critical - Observed employee change gloves without washing hands. Corrected On Site.
- Critical - Observed evidence [ice in sink] handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in wait area cooler. Cottage cheese in glass reach-in cooler. Heavy cream in cookline cooler.
- Observed reuse of single-service articles. Refilling A1, Ketchup, Mustard bottles per conversation with mgr and waitress.[and sign on shelf instructing employees to save bottles]
- Critical - Observed toxic item improperly stored. Lotion and cleaner stored over hand sink. Cleaner on condiment cart. Bug spray on condiment shelf. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Mechanical grease on utensil shelf.
- Critical - Person in charge failed to insure cook used gloves. [barehand contact with ready to eat foods]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta bowls in cookline reach-in cooler.
|
4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER AT COOKLINE AT 55 F Repeat Violation. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. FRONTLINE WAITSTATION COOLER
- Critical. Observed food stored on floor. WALKIN FREEZER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BOWL IN SHRIMP SAUCE : WAITRESS STATION COOLER
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.KITCHEN MAKETABLE Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. WORN CHIPPED LAMINATED BOWLS Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. NUMEROUS LAMINATED BOWLS THROUGHOUT Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. COOKLINE UNIT
- Critical. Cold water not provided/shut off at employee handwash sink. KITCHEN
- Plumbing system in disrepair. LEAK UNDER FRONTLINE WAITSTATION HANDSINK
- Critical. Vacuum breaker mising at hose bibb. OUTSIDE FAUCETS
- Critical. Covered waste receptacle not provided in women's bathroom. OUTSIDE UNISEX RESTROOMS
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.
- Observed personal care item stored with food. EMPLOYEE BAGS OVER UTENSILS / FOODS Corrected On Site. Repeat Violation.
- Critical. Observed toxic item stored by utensils. TOXIC SPRAYBOTTLE NEXT TO UTENSILS :KITCHEN Corrected On Site.
|
1/6/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK AT WAITSTATION Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER AT 80 F IN KITCHEN Corrected On Site. VOLUNTARILY DISCARDED
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FOODITEMS UNDER CONDENSATION DRIP IN WALKINFREEZER
- Critical. Observed raw animal food stored over ready-to-eat food. RAW SEAFOOD OVER COOKED FOOD :REACHIN COOLER Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICESCOOP ON SOILED DUSTY ICEMACHINE COUNTER
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. BY ICEMACHINE 08 DATE
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. WORN , CHIPPED LAMINATED BOWLS
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. LAMINATED BOWLS
- Observed nonfood-grade containers used for food storage. BULKFOOD CONTAINERS Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. HOODFILTERS
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. EXTENTION CORD OVER CLEANED UTENSILS
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. PLATES
- Observed leaking pipe at plumbing fixture. UNDER TWO COMPARTMENT SINK AT WAITSTATION
- Waste line missing at soda gun holster. OUTSIDE BAR
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. Observed live flies in kitchen. Repeat Violation.
- Light not functioning. WALKINFREEZER Repeat Violation.
- Observed personal care item stored with food. EMPLOYEE BAGS OVER/NEXT TO FOOD ITEMS
- Critical. Observed electrical wiring in disrepair. For reporting purposes only. LOOSE WIRES IN WALKINFREEZER
|
8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK
- Critical. Working containers of food removed from original container not identified by common name. FLOUR CONTAINER
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE ON SCOOP FOR DRESSINGS
- Observed nonfood-grade containers used for food storage. FLOUR CONTAINER
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. GRILL
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIORS OF REACH IN COOLERS
- Observed single-service items stored on floor. CUPS IN STORAGE SHED
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. Lack of toilet tissue at each toilet. WOMANS
- Critical. No handwashing sign provided at a handsink used by food employees. OUTSIDE BAR
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Wall not smooth and easily cleanable. WOOD NOT PROTECTED IN STORAGE SHED
- Light not functioning. WALK IN COOLER
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
|
6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- (b) Any changes in the number of seats provided which may affect the license fee, the Florida Clean Indoor Air Act, fire safety, bathroom requirements or any other sanitation and safety requirements provided in law or rule, shall be reported immediately to the division by the operator.
|
12/2/2009 | Complaint Full | Call Back - Complied |
- 1 03A-07-1 Observed potentially hazardous food cold held at greater than 41 F. NO TIME OR STATEMENT FOR T & T ON SHELL EGGS 81 F. ON COUNTER, CHEESE IN REACH IN COOLER AT 48 F.
|
9/21/2009 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical. Food packaged in a food establishment, shall be labeled as specified in law. Labeling - Public food service establishments which prepare and package food products must ensure that packaged food products are properly labeled. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.114(A): A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
- Critical. Gas appliances. All appliances, including water heaters using gas, shall be kept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL seal. FOR REPORTING PURPOSES ONLY.
- (b) Any changes in the number of seats provided which may affect the license fee, the Florida Clean Indoor Air Act, fire safety, bathroom requirements or any other sanitation and safety requirements provided in law or rule, shall be reported immediately to the division by the operator.
- (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling of an opening inspection and licensing.
|
9/21/2009 | Complaint Full | Administrative complaint recommended |
- Critical. Observed food container not properly labeled.BREADED SHRIMP.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SALADS WITH EGGS.
- Critical. Working containers of food removed from original container not properly identified by common name.FLOUR MARKED SEAFOOD.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food.EGGS OVER PICKLES.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.BREAD & TOAST. Corrected On Site.
- Observed sugar scoop with handle in contact with product.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed buildup of black like substance on soda dispensing nozzles.
- Observed single-service items stored on floor.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Floors not maintained smooth and durable.NEW BAR.
- Wall not smooth and easily cleanable.RAW WOOD IN OUTSIDE STORAGE BUILDINGS.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by utensils.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Observed a gas appliance without proper venting.TWO GAS BURNER IN SCREENED AREA. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.BUSINESS HAS OVER THREE HUNDRED SEATS, LICENSED FOR EIGHTY THREE. INFORMATION GIVEN .
- No plan review submitted and renovations in progress.(OUTSIDE SEATING AND BAR)
|
9/21/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Shrimp 'r' Us & More, 765 3 Ave, Welaka, FL »