- Basic - Ceiling in disrepair. Main kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. On back storage shelf.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Live flies in kitchen.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom and seafood area.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Seafood area or cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/04/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair. Main kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. On back storage shelf.
- Basic - Unnecessary items on the premise. Grill in seafood area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom and seafood area.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Seafood area or cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
6/4/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Potatoes.
- Basic - Ceiling in disrepair. Main kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout.
- Basic - Dead roaches on premises. In reach-in freezer.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cook line, cigarettes on dry storage shelf.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
- Basic - Equipment in poor repair. Deli-style reach-in cooler not holding temp.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. On back storage shelf.
- Basic - Unnecessary items on the premise. Grill in seafood area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 53°, tomato 53°, chicken 48°, cole slaw 44°, shrimp 44°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Caged bird on premises.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom and seafood area.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Seafood area or cook line.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
6/3/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Equipment in poor repair. Taped broken glass slide door of reach in cooler for seafood
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in storage room with hot water heater
- Basic - Unnecessary items on the premise. Empty soiled fryer next to Pepsi reach in cooler
|
11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Storage room near restroom **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Equipment in poor repair. Taped broken glass slide door of reach in cooler for seafood
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table at cookline **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Seafood glass coolers
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in storage room with hot water heater
- Basic - Soil residue build-up on nonfood-contact surface. Outside of microwave **Corrected On-Site**
- Basic - Stored food not covered in chest freezer.
- Basic - Unnecessary items on the premise. Empty soiled fryer next to Pepsi reach in cooler
- High Priority - Live, small flying insects - more than 5 live flies in food preparation area. On wall and prep table and more than 10 live flies in dining area
- High Priority - Live, small flying insects more than 15 live flies in food storage area.
- High Priority - More than 20 Live flies in kitchen in Seafood cold holding area and 5 live flies inside walk in cooler on crabs
- High Priority - Presence of eleven dead flies on restroom floor and 1 dead fly on prep table in seafood area and 1 dead fly on floor in seafood storage area
- High Priority - Raw animal food stored over cooked food. Raw shelled eggs over cooked sausage, reach in cooler in self service area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area
|
11/25/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Seafood storage area and kitchen areas
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Handsink in seafood storage area
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink , seafood storage area
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef behind cheese at top reach in cooler area **Corrected On-Site**
- Intermediate - Handwash sink missing in food preparation room or area. Newly added icemachine - handsink to be installed next to newly installed handsink in seafood storage area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink, seafood storage area and kitchen, restroom
- Intermediate - No soap provided at handwash sink. Seafood storage area
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Turkey
|
4/18/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. Near ice machine
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed gaskets/seals on cold holding unit in poor repair.reach in coolers
- Observed knife block in use to store knives. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk in reach in cooler **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.raw shelled eggs over pita, reach in cooler **Corrected On-Site**
- 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.on floor , **Corrected On-Site**
|
11/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Freddy's Seafood And Subs, 1423 North Betty Lane, Clearwater, FL »