Pot Roast & Pinot, 321 E Cervantes St, Pensacola, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On portable cart. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shell eggs next to limes in walk in cooler. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **Warning**
|
11/04/2014 | Routine - Food | Warning Issued |
- Basic - Food (sugar) stored in dry storage area not covered.
- Basic - Ice scoop at frontline handle in contact with ice.
- Basic - No handwashing sign provided at a hand sinks (back line, front line) used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (crab - 45). Operator instructed to ice item. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed peppers at 125f. Operator instructed to re-heat item. **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (beans ) in walk in cooler.
- High Priority - Raw animal food (shrimp) stored over cooked food (onions) in cookline cooler.
- Intermediate - Handwash sink at back line not accessible for employee use at all times.
- Intermediate - Handwash sink at cookline used for purpose (storage) other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line.
- 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. Observed unit at 45f. Operator instructed to adjust and monitor unit.
|
3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Soil residue build-up on nonfood-contact surface. Portable cart.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
|
7/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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