Frenchys Cafe, 41 Baymont St, Clearwater Bch, FL - Restaurant inspection findings and violations

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Business Info

Name: FRENCHYS CAFE
Type: Permanent Food Service
Address: 41 Baymont St, Clearwater Bch, FL 33767
License #: 6207630
Total inspections: 21
Last inspection: 08/12/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Inside cut tomatoes , reach in cooler near slicer and inside bulk spices on shelf, kitchen **Corrected On-Site**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine
  • Basic - Build-up of grease/dust/debris on hood filters. -cleaning service scheduled this Thursday
  • Basic - Clean utensils or equipment stored in dirty drawer or rack.top shelf next to papers , kitchen **Corrected On-Site**
  • Basic - Duct tape used to repair nonfood-contact surface. Knife cover and thermometer
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Bottle water stored in reach in cooler next to food for public stainless door reach in cooler near door **Corrected On-Site**
  • Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washing area
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - No copy of latest inspection report available. **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom **Corrected On-Site**
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Soiled reach-in cooler gaskets. Near slicer
  • High Priority - Dented can of tomato sauce present. Dry storage room -discarded **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw seafood **Corrected On-Site**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
08/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.outer surface of glass door reach in coolers
  • Basic - Case/container/bag of food stored on floor in walk-in cooler - bag of gumbo
  • Basic - Clean equipment/dishware/utensils stored below paper towel dispenser exposing the items to drips from people's hands. Kitchen
  • Basic - Cloth gloves contacting ready-to-eat food. Employee cutting/ prepping and portioning salad **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave. cookline
  • Basic - Food stored in a location that is exposed to splash/dust. Liquor under soap dispenser at bar **Corrected On-Site**
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No copy of latest inspection report available.
  • Basic - Soiled reach-in cooler gaskets. Kitchen
  • Basic - Wall soiled with accumulated food debris. Center back kitchen
  • Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
  • Intermediate - No probe thermometer provided to measure temperature of food products.
4/2/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Attached equipment soiled with accumulated dust.fan
  • Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.exterior ice machine
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Case/container/bag of food stored on floor in kitchen.corn meal, flour
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee personal items stored in or above a food preparation area.back pack on clean dishes **Repeat Violation**
  • Basic - Food stored on floor.oil **Repeat Violation**
  • Basic - In-use ice scoop stored on soiled surface between uses. On soda drain **Repeat Violation**
  • Basic - Soil residue build-up on nonfood-contact surface.reach in freezer outside
  • 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. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in salad reach in fish spread 48°, potato salad 47° moved to working cooler
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.hot sauce with melted butter 84° on counter, see stop sale
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.300 ppm quat **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink.
  • Intermediate - Soil residue in food storage containers.corn starch, flour
10/22/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.in sugar
  • Basic - Buildup of food debris/soil residue on equipment door handles.in kitchen
  • Basic - Employee personal items stored in or above a food preparation area.backpack by sugar bottom of table **Corrected On-Site**
  • Basic - Food stored on floor.walk in cooler
  • Basic - In-use ice scoop stored on soiled surface between uses. In pan with dirty water **Corrected On-Site**
  • Basic - Nonbagged garbage in dumpster.
  • Basic - Open dumpster lid.
  • Basic - Soiled reach-in cooler gaskets.in kitchen
  • Basic - Working containers of food removed from original container not identified by common name.sugar
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw beef and chicken over seafood in kitchen **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with food.cologne spray over ice bin in waitstaff area
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 400 ppm quat
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both
  • 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. Pies not date marked
4/24/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. replaced bucket, it was empty
  • Critical - Observed food stored on floor. in walk in cooler
  • Critical - Observed soiled reach-in cooler gaskets. near three compartment sink
7/20/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/13/2012Routine - FoodCall Back - Complied
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop on soda drain] Repeat Violation.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on top of ice machine]
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7/12/2012.
  • Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.[server]
  • Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[servers handling dirty dishes than serving food]
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[servers handling money than serving food]
  • Critical - Observed employee improperly washing hands.[servers wiping hands on cloth hanging on dirty dish lug]
  • Critical - Observed employee improperly washing hands.[using sanitizer in place of hand washing]
  • Observed equipment in poor repair.[ Ceviche in cracked container]
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[putting lemons on plates] Corrected On Site.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[server took french fry off plate to be served, dipped it in sauce for sandwich prep and ate it at expo area] Corrected On Site.
  • Critical - Observed food stored on floor.[oil in kitchen ] Repeat Violation.
  • Observed nonfood-contact equipment in poor repair[screen torn on door to dry storage]
  • Observed personal care item stored with food.[back packs on shelves with food] Repeat Violation.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[desserts] Repeat Violation.
  • Observed residue build-up on nonfood-contact surface.[bread closet]
  • Wet mop not hung to dry.
5/10/2012Routine - FoodWarning Issued
  • No Violations Were Observed
1/18/2012Routine - FoodAdmin. Complaint Callback Complied
  • Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[sliced meat in walkin sliced 2 days ago] Corrected On Site.
  • Critical - Violation: 08A-28-1 Observed food stored on floor.[in walkin cooler]
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.[on interior of door handles]
  • Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.[mens restroom ]
11/18/2011Routine - FoodCall Back - Complied
  • 1 Observed potentially hazardous food cold held greater than 41 degrees F. Observed seafood held at 52 degrees F, poultry 52 degrees F on 9/15/11 and observed poultry held at 49 degrees F cheese 50 degrees F, fish 45 degrees F, and beef 49 degrees F on 9/16/11
11/16/2011Routine - FoodAdmin. Complaint Callback Not Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2 door glass upright ]
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2 door low reach in ]
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on soda drain] Corrected On Site.
  • Critical - No handwashing sign provided at a handsink used by food employees.[mens restroom ]
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[in kitchen ]
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.[on interior of door handles]
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.[on thermometer in walkin cooler ]
  • Observed employee with no hair restraint.[preparing food]
  • Critical - Observed encrusted, soiled material on slicer.
  • Observed food debris accumulated on kitchen floor.[around back door and mop sink-grease, paper]
  • Critical - Observed food stored on floor.[in walkin cooler]
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[and tracks on slidding door]
  • Observed personal food item stored with food for sale--excessive throughout ]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[2 door low reachin cheese curds 49 degrees F , gravy 57 degrees f, mussel sauce 60 degrees f]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[2 door upright glass doors 45 fish spread, 47 cuban sandwich, 51 poultry. Repeat Violation. This violation must be corrected by : 11/17/11.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[sliced meat in walkin sliced 2 days ago] Corrected On Site.
  • Observed residue build-up on nonfood-contact surface.[shelf above prep table]
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[stew 117 degrees f - reheated to 165 degrees] Corrected On Site.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
11/16/2011Routine - FoodAdministrative complaint recommended
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[upright true cooler internal temperature potentially hazardous food seafood 52 degrees F, salad 52 degrees F, poultry 52 degrees F] Less than 4 hours, moved to working cooler .This violation must be corrected by : 9/16/11.
  • Critical - Violation: 08A-28-1 Observed food stored on floor.[in dry storage ]
  • Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
9/16/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.[at bar]
  • Critical - Hand wash sink lacking proper hand drying provisions.[in kitchen ]
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site. Repeat Violation.
  • Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
  • Critical - Observed encrusted, soiled material on slicer. Corrected On Site. Repeat Violation.
  • Critical - Observed food stored on floor.[in dry storage ]
  • Observed gaskets with slimy/mold-like build-up.[walkin ]
  • Observed personal care item stored with food.[back packs on countee, personal beverages in coolers]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[egg/milk batter 73 degrees on counter]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[upright true cooler internal temperature potentially hazardous food seafood 52 degrees F, salad 52 degrees F, poultry 52 degrees F] Less than 4 hours, moved to working cooler .This violation must be corrected by : 9/16/11.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets 300ppm ] Corrected On Site.
  • Critical - Observed soiled reach-in cooler gaskets.[salad reachin ]
  • Critical - Observed unlabeled spray bottle.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[after touching soiled door to go outside ]
  • Critical - Working containers of food removed from original container not identified by common name.[sugar] Corrected On Site.
9/15/2011Routine - FoodWarning Issued
  • No Violations Were Observed
6/24/2011Routine - FoodCall Back - Complied
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical - Hot water not provided/shut off at employee hand wash sink.[at only handsink in kitchen ]
  • Critical - Hotel and Restaurant license not properly displayed.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on soda drain] Corrected On Site.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
  • Observed build-up of grease on nonfood-contact surface.[hood filters]
  • Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
  • Critical - Observed empolyee wash hands with no hot water.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[garnishing plates with lemon] Repeat Violation.
  • Critical - Observed screen in door torn/in poor repair.
4/19/2011Routine - FoodAdministrative complaint recommended
  • Critical. Observed dented/rusted cans.[in dry storage ]
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[pies]
  • Critical. Observed uncovered food in holding unit/dry storage area.[pitchers of tea on bar unprotected]
  • Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.[no tongs with lemon on bar for tea]
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[sitting on ice machine ]
  • 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.[did not wash hands just sanitized]
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[garnishing plates with lemon] Corrected On Site.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling fruit at bar]
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
  • Critical. Observed buildup of slime in the interior of ice machine.[soiled inside and outside ] Repeat Violation.
  • Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[inside handles on 2 door upright ] Repeat Violation.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[shelvves above prep table] Repeat Violation.
  • Observed build-up of grease on nonfood-contact surface.[hood filters]
  • Observed build-up of mold-like substance on surface of nonfood-contact surface.[outside walkin cooler]
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.[outside freezer]
  • Observed soda gun holster with accumulated slime/debris.[extreamly soiled] Repeat Violation.
  • Waste line missing at soda gun holster.[dripping into beverage ice] Repeat Violation.
1/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food with mold-like growth.[sliced provolone ] small amount disposed of voluntarily
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.[batch of muscles on ice, tag removed --must keep together till sold, than in order for 90 days]
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. No conspicuously located thermometer in holding unit.[throughout ]
  • Critical. Observed raw animal food stored over ready-to-eat food.[beef over cuban sandwiches ] Corrected On Site.
  • Critical. Observed raw animal food stored over ready-to-eat food.[shrimp over potato salad]
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[cup in dressings ]
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Critical. Observed soiled reach-in cooler gaskets.[reach in below slicer ]
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[shelf above prep table]
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[tracks in upright reachin coolers]
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[handles on upright coolers]
  • Observed build-up of grease on nonfood-contact surface.under equipment ]
  • Observed residue build-up on nonfood-contact surface.[outside ice machines]
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.[inside bottom, outside door-small upright freezer]
  • Observed soda gun holster with accumulated slime/debris.
8/5/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name. sugar
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw ground beef
  • Critical. Observed raw animal food stored over ready-to-eat food. raw grpund beef over butter
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Wet wiping cloth not stored in sanitizing solution between uses. bar
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed single-service articles improperly stored. small to go cartons not inverted
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Observed unlabeled spray bottle. bar
3/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name. sugar
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. foodvwas moved to another cooler Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical. Observed potentially hazardous food thawed at room temperature.
  • Critical. Observed food stored on floor. walk in cooler
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. pickles Corrected On Site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on oven
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted, soiled material on slicer.
  • Observed build-up of grease on nonfood-contact surface. outside of fryers
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in cooler
  • Observed soda gun holster with accumulated slime/debris.
  • Waste line missing at soda gun holster.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. under door in kitchen
  • Observed attached equipment soiled with accumulated grease. hood filters
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
9/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/24/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/23/2008Routine - FoodInspection Completed - No Further Action

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