The Fishery, 13000 Fishery Rd, Placida, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
07/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving on cookline and exterior of cooking equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles. Cookline coolers and ovens.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Floor soiled/has accumulation of debris. Under salad station coolers.
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks.
- Basic - Walk-in cooler floor soiled. Under racks.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under countertop.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At waitstion.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Homemade ranch dressing holding at 55°F. in salad station cooler. "Stop Sale" issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash and mixed batter holding at 68°F. on cookline counter.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood stored over dressings in prep walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood and beef stored over spinach dip and teriyaki sauce in grill station cooler. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Seafood holding at 46°F. in saut station cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken holding at 47°F. in fry station cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm at cookline bucket.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At waitstion.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags.
- Intermediate - Cold holding equipment incapable of 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. Fry station cooler holding at 47°F.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - 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. Saut station cooler holding at 46°F.
- Intermediate - Refrigerator 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. Salad station cooler holding at 55°F.
- Intermediate - Slicer blade guard soiled with old food debris.
|
07/23/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Shelving on cookline and exterior of cookline equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood and wall soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair. Salad station.
- Basic - Walk-in cooler floor soiled.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs in prep area cooler and in produce walk in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cookline.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline coolers.
|
5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws and napkins.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cookline.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones, cigarettes, and lighters on cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Soiled reach-in cooler gaskets. Cookline.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dishmachine.
- High Priority - License expired within 30 days after expiration date. Expired 12/01/13.
- Intermediate - Food manager certification expired. Barbara Whispell 11/10/08 National Registry.
- Intermediate - Manager not certified within 30 days of employment. Colton Smith
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
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