- Basic - Plumbing system in disrepair. Water leaking from ceiling areas, walk-in cooler, walk-in freezer, back prep room.
- 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. Line drawers.
- 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. Line reach-in cooler.
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08/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Plumbing system in disrepair. Water leaking from ceiling areas, walk-in cooler, walk-in freezer, back prep room.
- Basic - Soil residue build-up on nonfood-contact surface. Interior blue ice scoop container.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 52° raw fish 46-49° raw chicken 51° cooked ribs 43-47° in line drawers unit, less than four hours, some moved, some iced for chill/use. Ambient over 50°. Cooked peppers 43-46° cooked rice 45-47° in bottom line cooler. All moved.
- 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. Line drawers.
- 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. Line reach-in cooler.
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Broken glass in glass cooler at bar.
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Dish machine leaking at door during cycle.
- High Priority - Small flying insects in bar area.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler.
- Basic - Plumbing system in disrepair. Dipper-well center plug missing.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato skins 44° turkey 45° in line reach-in cooler.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Line drawers.
- Flammables stored/debris present in meter room. For reporting purposes only.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey at 49? for unknown time, discarded by mgmt. in bottom fry side reach-in cooler. Foods in top of same cooler were under 41?.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar. **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE line cooler.
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TRUE line cooler=turkey 46-moved/chk 51f-discarded/tomato 46f-moved.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees... men's restroom.
- Critical - Observed food being cooled by nonapproved method... sauce in covered deep container. Corrected On Site.
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5/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored... onion loaves baskets on floor. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name... oil in spray bottle. Corrected On Site.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner... glasses not protected by splashguard next to hand sink at bar.
- Critical - No handwashing sign provided at a handsink used by food employees... ladies restroom.
- Critical - No handwashing sign provided at a handsink used by food employees... men's restroom.
- 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... new licensee, not open 60-days yet.
- Observed residue build-up on nonfood-contact surface... standing water/residue in blue ice scoop holder.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees... restrooms.
- 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... new licensee.
- Plumbing system in disrepair... drain not connected, dipper well.
- Plumbing system in disrepair... non-hand wash sink, bar.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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4/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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