- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several cookline coolers
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Exterior door has a gap at the threshold that opens to the outside. Around side kitchen door, gap.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop, muddler outdoor **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several cookline coolers
- Basic - Plumbing system in disrepair. Dish machine in bar running onto ground.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Overfilled in plastic pan, 43-50F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler, pork 46F, goat cheese 42F, crab cakes 43F, ham 47F, cole slaw 44F, 46F. Improperly iced Pancake batter 46-48F. Shrimp 45F. Advised to use time as a public health control
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over seafood
- Intermediate - Employee used handwash sink as a dump sink. In indoor bar. **Corrected On-Site**
- 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 - 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. Right cookline cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over dressings, raw fish over ready to eat vegetables. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bug repellent, bar. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station, kitchen. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Wait station, kitchen. Bar, handsink. 3 compartment sink has soap but handsink does not
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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