- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 51° sauces 47° overnight cooling in reach-in cooler. Stop-saled. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Anchovy 47° custards 50° in counter reach-in cooler on cook line overnight. Stop-saled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 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. Counter reach-in cooler on cook line. Foods 47-50°. Ambient 46-47°. **Warning**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert cooler on cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Anchovy 44° cheese 43-44° in line cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken and gbeef over seafood. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Replaced. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner, bleach. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2013 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Hood filters installed horizontally. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine room. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous food/time/temperature control for safety foods 42-43-44? in reach-in coolers on line.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. **Warning**
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4/18/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. dishware in storage room.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. cook line.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. almond pesto, aioli 45f in line cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. gravy 45f in ARCTIC AIR reach-in.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 2-dr line cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue... 2-dr cooler in prep room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... butter 45f in line cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw gbeef 45f in line cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... scallops 57/ravioli 56f in 2-dr line cooler. Discarded by new ownership.
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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