- Basic - All Cutting board has cut marks and is no longer cleanable./ at cook line **Repeat Violation**/ not complied
- Basic - Old labels stuck to food containers after cleaning./ crab meat prep room **Repeat Violation**/ not complied
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up./ at bar area/ clean but still need more details .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ salsa Alfredo 60°, spinach salsa 60°, cheese 61°/ coleslaw 60° recommends to rapid chill less then 4 hours at cook line , cook potatoes 60°, crab meat 60°, raw chicken 60° at drawers by fry station **Repeat Violation**/ unit not complied , operator waiting for services , the unit is not in use at this time
- 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. Proof of training available for only 2 employee . No warning issued per OSG guidelines **Repeat Violation**/ not complied
- 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. / at cook line ambient temp 65°at cook line all the top part of the reaching unit **Repeat Violation**/ not complied operator waiting for services , unit is not in use at this moment .
- Intermediate - Refrigerated drawers 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. / at cook line ambient temp 60°by the fryers/ unit not complied operator waiting for services , unit I'd not in use at this moment .
- 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. / reaching cooler at cook line under a oven ambient temp 60°, the unit is not complied , operator stated waiting for a part , unit is not in use at this moment .
- Intermediate - Soda gun soiled./ at bar area/ not clean
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09/02/2014 | Routine - Food | Call Back - Complied |
- Basic - All Cutting board has cut marks and is no longer cleanable./ at cook line **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning./ crab meat prep room **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up./ at bar area
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ salsa Alfredo 60°, spinach salsa 60°, cheese 61°/ coleslaw 60° recommends to rapid chill less then 4 hours at cook line , cook potatoes 60°, crab meat 60°, raw chicken 60° at drawers by fry station **Repeat Violation**
- 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. Proof of training available for only 2 employee . No warning issued per OSG guidelines **Repeat Violation**
- 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. / at cook line ambient temp 65°at cook line all the top part of the reaching unit **Repeat Violation**
- Intermediate - Refrigerated drawers 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. / at cook line ambient temp 60°by the fryers
- 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. / reaching cooler at cook line under a oven ambient temp 60°
- Intermediate - Soda gun soiled./ at bar area
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08/29/2014 | Routine - Food | Warning Issued |
- Basic - All Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing./ dish machine area
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / opened employees drink in cooler with product served to customer **Corrected On-Site**
- Basic - Floor area(s) covered with standing water./ by walk in cooler and dish machine area
- Basic - Food storage container/container lid cracked or broken.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands./ manager counciled **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ raw fish and chicken 50-54 les than 4 hrs rapid chill recommended manager took corrective action- retemp product 36-39 degrees f **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food./dry storage **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ exterior and interior of tall reach in cooler
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./stemlike 8 degreesf off calibrated **Corrected On-Site**
- 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. Proof of training available for only 1 employee. No warning issued per OSG guidelines.
- Intermediate - Tall Reach-in cooler cooks line 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.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable./ cooks line
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Reach-in cooler gasket torn/in disrepair./ bar reach in coolers
- Basic - Several Food storage container/container lid cracked or broken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ soups on cooks line hot well not turned on to proper temperature recommended rapid re- heat to 165 degrees f- re-temp lobster bisque 167 degrees f, clam chowder 171 degrees f
- High Priority - Vacuum breaker missing at hose bibb./ split y at mop sink
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / establishment must have all employees certifications updated by next unannounced inspection
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cook line cutting board has cut marks and is no longer cleanable.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the wait area ice bin.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./plastic cambros/plastic drinking cups
- Critical - Hot water not provided/shut off at employee hand wash sink./75-79 degrees f in the bar area and restrooms
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted. Corrected On Site./gave one
- Observed old labels stuck to food containers after cleaning.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit- bar reach in cooler. Corrected On Site.
- 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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3/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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