Casual Clam, 3336 N 9 St, St Petersburg, FL - Restaurant inspection findings and violations

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Business Info

Name: CASUAL CLAM
Type: Permanent Food Service
Address: 3336 N 9 St, St Petersburg, FL 33704-1212
License #: 6212897
Total inspections: 16
Last inspection: 08/18/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Condensation or other drainage not disposed of according to law.Cooling unit in the walk in cooler dripping into pan above food in storage. **Repeat Violation**
08/18/2014Complaint FullInspection Completed - No Further Action
  • Basic - Condensation or other drainage not disposed of according to law.Cooling unit in the walk in cooler dripping into pan above lobster meat and other raw seafood.
  • Basic - Cutting board has cut marks and is no longer cleanable.Deli style cooler in the kitchen.
  • Basic - Food stored in holding unit not covered.Dressing on metro shelf under the cooling unit of the walk in.
  • Basic - Food stored on floor.Fish loins touching the floor in the walk in cooler.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - In-use tongs stored on oven door handle.Cook line **Repeat Violation**
  • Basic - Stored food not covered in walk-in freezer.Snow crab
  • Basic - Walk-in cooler shelves soiled with encrusted food debris.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • High Priority - Raw animal food stored over ready-to-eat food.raw seafood over produce in the walk in cooler.Raw whole shell eggs over pre made salads ,bread and seafood. **Repeat Violation**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken and fish on same shelf in the walk in cooler.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Repeat Violation**
07/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease on nonfood-contact surface.Hood filters on cook line.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - Reach-in cooler gasket torn/in disrepair.cook line
  • High Priority - Raw animal food stored over cooked food.Raw mussels over meatloaf in the walk in cooler **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food.Containers of raw chicken over oysters in walk in cooler **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken and raw seafood on same shelf in the walk in cooler **Corrected On-Site**
  • Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times.Blocked by bins containing and breading **Corrected On-Site**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.Bar area sink uses Quatrinary.
1/22/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Carbon dioxide/helium tanks not adequately secured.Outside at the fenced in area.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.walk in freezer has no glass cover over the bulb.
  • Basic - Soda gun holster with accumulated slime/debris.Server area
  • Basic - Stored food not covered in walk-in freezer.Case of mango chunks.
  • Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed lettuce and tomatoes stored over RTE.cole slaw
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Moved product into the walk in freezer with no lid. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salmon,grouper,mahi,mussels at 43°moved to working cooler. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times.Storage bins blocking the sink **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Gumbo placed into small containers. **Corrected On-Site**
  • Intermediate - Reach-in cooler 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. All foods moved to working unit. **Corrected On-Site**
8/7/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. In crab cake mix
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked roast beef **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Putting dishes in sink beside bar
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
2/28/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw Eggs over prepped salads in walk in cooler. Corrected On Site.
7/12/2012Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured. In outdoor storage area.
  • Critical - Condensation or other drainage not disposed of according to law. Condensation in freezer, frozen in large chunks.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Below 50ppm at time of inspection. Corrected On Site. 50ppm
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop in buckets exposed to environment.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in expo window, above rolls in kitchen.
  • Observed debris accumulated on floor in storage area inback of restaurant.
  • Observed food debris accumulated on kitchen floor. In walk in freezer.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl used as scoop in rice.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup in butter.
  • Critical - Observed potentially hazardous food thawed at room temperature. Fish, lobster being thawed under breading station.
  • Wet wiping cloth not stored in sanitizing solution between uses. By breading station.
  • Critical - Working containers of food removed from original container not identified by common name. Bulk container of flour not labeled. Containers sitting in front of dish.
2/9/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
  • Critical - Lack of use of chlorine test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Light not functioning in dining room ceiling.
  • Lights missing the proper shield, sleeve coatings or covers. in freezer no light shield.
  • Critical - No proper quaternary ammonium test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • No suitable facilities provided to store employee clothing and other possessions. Corrected On Site.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment.
  • Observed build-up of grease on nonfood-contact surface. pipes and hoods above fryers with grease build up
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands between glove changes
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. portion cups in butter and shrimp
  • Critical - Observed interior of microwave soiled.
  • Observed open dumpster lid.
  • Observed reach in cooler gasket torn/in disrepair.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated grease.
  • Observed walls soiled with accumulated food debris.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • 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.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name. rubbermaid containers not properly labeled in kitchen.
9/22/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on oven door handles)
  • Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed soda gun holster with accumulated slime/debris.
  • Critical - Observed swollen cans.(unopened container of raw shucked oysters) stop sale issued per K. Dorsey.
  • Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
  • Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
  • Critical - Thermometers not calibrated according to manufacturer's specifications.( off by about +10 degees f) Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name.(bulk food bins)
5/12/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food being cooled by nonapproved method.(deep pan of gumbo)
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.(boxed food exposed to splash in walk in freezer)
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.( throughout )
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(garnishing plates)
  • Critical. Condensation or other drainage not disposed of according to law.(walk in freezer)
  • Plumbing system in disrepair.(at dish machine )
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of cl2 in sanitizer bucket)
1/5/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.( potato salad, pasta salad, cole slaw)
  • Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.(potatoes at approximately 81 degees after 1 hour and 15 minutes, put onto stove to reheat properly.) Corrected On Site.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(employee made sanitizer water then continued with food prep with no handwash or glove change)
  • Critical. Observed evidence of employee smoking in food preparation or other non-designated area.(ash tray with cigarette butts on top of ice machine )
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Equipment or utensils not designed or constructed in a durable manner.(use of non handled scoops ifood throughout )
  • Observed gaskets/seals on cold holding unit in poor repair.(walk in cooler)
  • Observed soda gun holster with accumulated slime/debris.
  • Critical. Vacuum breaker mising at hose bibb.(near dish area)
  • Critical. Hand wash sink lacking proper hand drying provisions.(kitchen ) Corrected On Site.
8/3/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd rice [walk in cooler]
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken on shelf above raw fish [walk in cooler] Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. measured at 0 ppm Corrected On Site. recheck 100ppm
  • Wet wiping cloth not stored in sanitizing solution between uses. cook's line Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
  • Observed ceiling in disrepair. hallway outside restrooms [water damage due to roof leak, permits pulled for repairs to be made]
2/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed one moderatelty dented cans. chopped clams
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler [pasta salad, clam chowder]
  • Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs on shelf above plated salads - walk in cooler Corrected On Site.
  • Critical. Observed raw animal food stored over cooked food. raw beef thawing on shelf above clam chowder [walk in cooler] Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cups used to dispense sauces Corrected On Site. cups replaced with ladles
  • Critical. First aid supplies improperly stored. above prep table Corrected On Site.
8/17/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/4/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/9/2008Routine - FoodCall Back - Complied
No report available. 8/6/2008Routine - FoodWarning Issued

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