Harry's Continental Kitchens, 525 St Jude's Dr, Longboat Key, FL - Restaurant inspection findings and violations

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Business Info

Name: HARRY'S CONTINENTAL KITCHENS
Type: Permanent Food Service
Address: 525 St Jude's Dr, Longboat Key, FL 34228-1809
License #: 5101981
Total inspections: 17
Last inspection: 10/07/2014

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Inspection findings

Inspection Date

Type

Disposition

  • 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.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
10/07/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in walk-in cooler and freezer.
  • Basic - Grease and food debris accumulated under cooking equipment.
  • Basic - Wall soiled with accumulated grease behind cooking equiptment.
5/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine sanitizer at 0ppm. Sanitizer bucket was empty. Employee changed out buckets.
  • 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. Observed employee slicing bread and touching bread with bare hands. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Observed raw animal food stored over container of ready to eat foods. **Corrected On-Site**
1/30/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - In-use spoons stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
  • Basic - In-use utensil not used with moist food stored in running water. **Corrected On-Site**
5/17/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed chlorine sanitizer at 0ppm after testing it two different times. Establishment must use three compartment sink to wash rinse and sanitize dishware.
  • Critical - No handwashing sign provided at a handsink used by food employees(kitchen handsink )
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handling ready to eat celery with bare hands while chopping it. Corrected On Site.
11/1/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit-prep line Corrected On Site.
  • Critical - Observed food stored on floor in walk in cooler and walk in freezer
4/13/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/3/2011Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Cookline 2 drawer cooler ambient ait 57degF.]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cookline cooler drawer items all greater than 41degF. Cooked foods at 47-50degF from storing at early opening from walk in cooler.]
11/2/2011Routine - FoodWarning Issued
  • Observed attached equipment soiled with accumulated dust.-dishwash room ceiling fan.
  • Critical - Vacuum breaker mising at hose bibb.
  • Wet wiping cloth not stored in sanitizing solution between uses.
6/15/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Lights missing the proper sleeve caps on lights over kitchen prep areas.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit. [cookline]
  • Critical - Observed boxes of food stored on floor of walk in freezer.
  • Observed build-up of food debris, dust or dirt on hood filters. Service tag states service was due 3.6.2011.
  • Critical - Observed containers of food stored on floor of walk in cooler.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed cook wash hands over dirty dishes in cookline sink.
  • Observed nonfood-contact equipment in poor repair. Glass door of cookline 4-door cooling unit is broken. Glass is temporarily replaced with cardboard and tape. Unit items are holding temperature. Some on ice as a precaution. Ambient air at 41degF.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Large volume of batter stored at room temperature on cookline counter. Corrected On Site.
  • Critical - Observed soil buildup inside ice bin.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Container of raw shell eggs held on cookline counter at room temp temperature. Corrected On Site.
3/14/2011Routine - 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. Several containers in walk-in cooler not date marked: meat sauce, soup, salads, mashed potatoes.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted material on can opener. Corrected On Site.
  • Garbage in receptacles not protected from insects and rodents. Dumpster open, too close to back fence to close lid. Excessive flies at dumpster.
  • Observed open dumpster lid, trash inside.
11/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit. Small holding unit across from reach in freezer.
  • Critical. Observed food stored on floor-walk way into kitchen
  • Observed nonfood-contact equipment in poor repair. Observed crack in reach in cooler door.
  • Critical. No handwashing sign provided at a handsink used by food employees-bar
  • Critical. Hand wash sink lacking proper hand drying provisions-bar
  • Critical. Handwashing cleanser lacking at handwashing lavatory-kitchen sink
6/25/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 14-33-1 Observed equipment in poor repair. Cracked glass on door of reachin cooler.
  • Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. [hood]
2/16/2010Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler, salads [potatoe, pasta, coleslaw]
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw ground beef next to sandwiches in reachin cooler.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching turkey to slice it and handle bread to prepare sandwich. This violation must be corrected by : 2/16/10.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed waitstaff slicing stawberries and garnishing plate with barehands and without washing hands. This violation must be corrected by : 2/16/10.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting onions with barehands. This violation must be corrected by : 2/16/10.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee handling turkey with barehands. Slicing turkey and also touched bread while preparing sandwich. This violation must be corrected by : 2/16/10.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Waitstaff slicing strawberries for garnish with barehands, and without washing hands. This violation must be corrected by : 2/16/10.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee cutting onions with barehands. This violation must be corrected by : 2/16/10.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage can sitting on slicer. Corrected On Site.
  • Observed equipment in poor repair. Cracked glass on door of reachin cooler.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Lack of use of chemical test kit 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.
  • Observed clean equipment stored on floor. Observed large cooking pots stored on floor.
  • Critical. Observed non-service animals in the food establishment or on premises. Large pet dog observed with patrons at outside seating. No doggy dining permit. For permitting contact Manatee County Animal Services 941-742-5933.
  • Observed attached equipment soiled with accumulated grease. [hood]
2/15/2010Routine - FoodWarning Issued
  • Critical. Working containers of food removed from original container not identified by common name.[flour, sugar, etc]
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin cooler, plantfoods, ready to eat, dairy, 44F. Transferred & service company called. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler foods 44F and ambient air 44F. Service company called.
  • Critical. Observed food stored on floor. Walkin cooler /produce [grapes, zucchini, pineapple,]
  • Critical. Observed food stored on floor. [Ground beef and seafood, delivered but left on floor throughout inspection] walkin cooler. Corrected On Site.
  • Observed employee with no hair restraint. Cooks and food preparation personel.
  • Observed equipment in poor repair. Plastic storage container for flour cracked and held with ducktape. [Transferred to another container] Corrected On Site.
  • Observed nonfood-contact equipment in poor repair, drawers for utensils held together with ducktape/ kitchen cookline area.
  • Critical. Observed soil buildup inside ice bin.
10/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/7/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/8/2008Routine - FoodInspection Completed - No Further Action

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