- Basic - Wet wiping cloths at cookline not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cheese - 51f). **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink at cookline.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (cheese - 125f). **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (cheese) in cooler in rear of kitchen.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (cole slaw) in cookline cooler.
- Critical - Observed unlabeled spray bottle at cookline.
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of grease on panini grill.
- Critical - Observed soil buildup inside ice chute at soda dispencer.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed unlabeled spray bottle at frontline.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- 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 food employee touching ready-to-eat food (bread) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed raw animal food (beef) stored over ready-to-eat food (lettuce) in cookline cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice chute at soda dispencer.
- Wet wiping cloth at cookline not stored in sanitizing solution between uses. Corrected On Site.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tank in stairwell not adequately secured.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit at cookline.
- 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.
- Observed food debris accumulated on kitchen floor behind preperation table at cookline.
- Critical - Observed food-contact surface (panini grill) with accumulated grease.
- Wet wiping cloth at frontline not stored in sanitizing solution between uses. Corrected On Site.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (81F). Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed soil buildup inside ice chute at soda dispencer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Covered waste receptacle not provided in women's restroom.
- 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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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No handwashing sign provided at a handsink at bar used by food employees.
- Critical. No handwashing sign provided at a handsink in kitchen used by food employees.
- Critical. Hand wash sink at bar lacking proper hand drying provisions.
- Critical. Portable ABC fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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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8/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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