- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(dry storage room)
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.(2 door work top next to fryers ) **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Link sausage 86°F, )item placed in freezer to lower temp.
- High Priority - Raw animal food stored over ready-to-eat food.(raw fish over pickle chips) **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.(outside backdoors)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Utensil) **Repeat Violation**
|
07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.(bowl in hash brown ) **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Case of clam strips) **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Duct tape used to repair nonfood-contact surface. (Reach in on cooks line , soap dispenser ) **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.(throughout kitchen)
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.(cooks line)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. (Everyone when I arrived) **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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.(cook pulled sausage out of microwave with his bare hands and plated them. I advised to reheat to 145°F, ) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Diced tomato 45°F,chopped sausage 45°F, cut sausage 45°F, pooled eggs 44°F, )all items moved to fix temp. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. (Tuna spread 10lb, monkey grinder 6 12", 2chicken enchiladas
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(200 chlorine ) **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink.(coffee grounds in hand sink next to Dish Machine )
- Intermediate - Encrusted, soiled material on slicer.
|
2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Beer and water )
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. (Reach in cooler)
- 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.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. ( over pizza oven)
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.(stored half on cart half in trash can )
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.( bar restrooms)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dented/rusted cans present. . (#10 can of cheese)
- High Priority - Food with mold-like growth. (Cooked mushrooms)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Shredded chicken 47°F, )
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(200 ppm chlorine ) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches..(sausage gravy at 113°F, found covered in cooler 3 hours after placing in cooler)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(sausage gravy at 113°F, found covered in cooler 3 hours after placing in cooler)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items)
|
11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside black bus tub container with croutons
- Basic - Build-up of grease/dust/debris on hood filters. On both side on cooks line
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Case/container/bag of food stored on floor in dry storage area. Fryer oil and 2 five gallon buckets pickles
- Basic - Ceiling tile missing. Near back door of kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls ,small sheet pans, pots on storage shelf near 3 compartment sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Through out the kitchen
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Through out the kitchen
- Basic - Employee personal items stored in or above a food preparation area. Keys, cellphone , candies on shelf above prep table near double stack oven in kitchen, jacket hanging on shelf with dry good in storage area near walk in freezer
- Basic - Employee with no beard guard/restraint while engaging in food preparation. On cooks
- Basic - Food stored in a location that is exposed to splash/dust. Salsa dripping on coleslaw In sliding door cooler in expo area. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. On left side of cooks line
- Basic - In-use tongs stored on equipment handle between uses. On cart handle where toast is being warmed in expo area
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Microwave on top
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen in food prep area.
- Basic - Old labels stuck to food containers after cleaning. On storage shelf near ware washing area
- Basic - Reuse of single-use articles. Egg shell cartons **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws on bar top.
- Basic - Soil residue build-up on nonfood-contact surface. Shelf above prep table near double stack oven in kitchen
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles through out the cooks line with various condiments. Black bus tub containers with tortilla chop inside under prep table, 3 white bulk food containers on bottom shelf of prep table near double stack ovens
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. Peroxide on shelf above 2 compartment sink near ice machine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside the kitchen and out side near beach bar
- Intermediate - Encrusted material on can opener blade.
|
4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Toasted Monkey Beach Bar & Sports Grill, 6110 Gulf Blvd, St.Pete Beach, FL »