Ryans Steakhouse, 4955 Hwy 90, Pace, FL - Restaurant inspection findings and violations

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Business Info

Name: RYANS STEAKHOUSE
Type: Permanent Food Service
Address: 4955 Hwy 90, Pace, FL 32571
License #: 6701334
Total inspections: 20
Last inspection: 09/05/2014

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
09/05/2014Complaint FullCall Back - Complied
  • Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
  • Basic - Leaking pipe at plumbing fixture at hand wash sink in kitchen.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (custard - 49f). Operator instructed to move item into another unit. // Observed cheesecake custard cups in unit at 53°. Operator moved product to different unit.
  • Intermediate - Encrusted material on can opener blade. // Upon callback inspection, observed material on can opener blade. Operator removed opener for cleaning.
  • Intermediate - Hot water not provided/shut off at employee handwash sink in kitchen.
  • 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. Unit observed at 49f. // Upon callback inspection, observed potentially hazardous items stored in dessert unit. Operator removed all items.
09/03/2014Complaint FullCall Back - Extension given, pending
  • Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
  • Basic - Food (sugar) stored in dry storage area not covered.
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food (bread).
  • Basic - Leaking pipe at plumbing fixture at hand wash sink in kitchen.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • Basic - Toilet leaking in men's restroom.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cheese cake cold held at greater than 41 degrees Fahrenheit (55f). Operator instructed to place item into cooler.
  • High Priority - Cheese cold held at greater than 41 degrees Fahrenheit (63f). Operator instructed to ice ice item.
  • High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (47f). Operator instructed to place item into cooler.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (custard - 49f). Operator instructed to move item into another unit.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (chicken - 131f). Operator instructed to reheat item.
  • High Priority - Rare roast hot held at 130 degrees Fahrenheit or above (127f). Operator instructed to reheat item.
  • Intermediate - Accumulation of soil in ice bin at wait station.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Hot water not provided/shut off at employee handwash sink in kitchen.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
  • 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. Unit observed at 49f.
09/02/2014Complaint FullWarning Issued
  • Basic - Build-up of grease/dust/debris on hood filters: above grills.
  • Basic - Inaccurate/damaged temperature gauge(s) on dishmachine: reading 170° during rinse cycle, but heat test strip confirms temp actually gets to 180°.
  • Basic - Wiping cloth sanitizing solution buckets stored on the floor. **Corrected On-Site**
  • Basic - Worn and/or soiled carpeting: by door of dessert kitchen.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: roast beef 48°, smoked sausage 47°, ribs 48°, cut veggies 48°. Operator disposed of products. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: raw chicken over raw pizzas in front reach-in. **Corrected On-Site**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: parcooked chicken tenders over fish sticks over veggies. **Corrected On-Site**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. Observed operator disposing of all product. **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: 27 pounds roast beef 48°, seven pounds smoked sausage 47°, 25 pounds ribs 48°, 30 pounds cut veggies 48° (operator disposed of all products).
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed: quaternary ammonium solution reading 400ppm.
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin: left side wait station.
  • Intermediate - Cold holding equipment incapable of 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°: meat walk-in currently blowing 54°/55° air.
  • Intermediate - Encrusted material on can opener and blade.
5/29/2014Complaint FullInspection Completed - No Further Action
  • Basic - Build-up of mold-like substance on nonfood-contact surface: vent in chicken prep room.
  • Basic - Ice buildup in main walk-in freezer.
  • Basic - Reach-in cooler gasket torn/in disrepair: near cooktop and in kitchen.
  • Basic - Wall and soap dispenser soiled with accumulated food debris: dessert room.
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • Basic - Wiping cloth sanitizing solution stored on the floor.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: beef 47° (less than one hour) due to torn gasket on reach-in next to cooktop. Staff moved product to different unit until new gasket installed, temped at 41° after 30 min / cantaloupe 48°, carrot salad 49°, seafood salad 48° (less than one hour) on cold salad bar. Operator iced down all items on bar and placed call for repair of unit, carrot salad dropped to 43°, seafood salad dropped to 42° in 30 min; other items still out of temp. Operator switching to time as a public health control until unit can be repaired / shredded cheese 66° in ice bath on cookline (less than one hour). Operator added more ice water, which brought temp down to 41° in ten minutes.
  • High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw shrimp over hashbrowns, raw sausage over strawberries. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machines.
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin: left side wait station.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: right side wait station.
  • Intermediate - No soap provided at handwash sink: beef prep room. **Corrected On-Site**
  • Intermediate - Non-pitting surface rust on food-contact equipment: can opener.
  • Intermediate - Required employee training expired 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 - Rinse cycle in spray type hot water sanitizing dishmachine not reaching 180°: operator placed call for repair and switched to three-compartment sink use until repairs are made.
2/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Dusty air conditioning vent covers.
  • Basic - Floor area(s) with standing water. Standing water in between tiles in bakery area In dish machine room
  • Basic - Shelf under preparation table soiled with food debris. In bakery
  • Basic - Soiled reach-in cooler gaskets. Bakery area
  • Basic - Wall in damage Near hand wash sink near front grill area
  • Basic - Water leaking from faucet/faucet handle. Hand wash sink near 3 compartment sink
  • Basic - Working containers of food removed from original container not identified by common name. Containers under prep table in bakery
  • Intermediate - Interior of reach-in cooler soiled Bakery area
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. Server stations **Corrected On-Site**
  • Intermediate - food debris/grease on food-contact surface Bakery equipment
11/26/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Reach-in cooler gasket torn/in disrepair near the grill station.
  • High Priority - Dented #10 can of mandarin orange wedges present in dry store. DO NOT use product, return to purveyor for replacement, credit, or discard.
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours before placing in hot hold at hibachi station. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above on the hibachi station. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin (north wait station). **Repeat Violation**
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink not accessible for employee use at all times (sani-bucket stored in sink) at the north wait station.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the north wait station. **Repeat Violation**
  • Intermediate - No soap provided at handwash sink at the north wait station. **Repeat Violation**
3/25/2013Routine - FoodInspection Completed - No Further Action
  • Clean saucers and bowls not stored inverted or in a protected manner at the dessert bar. Corrected On Site.
  • Critical - Cold holding equipment (buffet cold bar) incapable of maintaining potentially hazardous food at proper temperatures. Ice all product until serviced and able to maintain products at 41 F or below.
  • Critical - Hand wash sink lacking proper hand drying provisions at the north wait station. Repeat Violation.
  • Handwash sink clogged, not draining properly near the dishwash area.
  • Critical - Handwashing cleanser lacking at handwashing lavatory at the north wait station. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on one buffet cold bar. Products were pulled, fresh put out and iced. Corrected On Site.
  • Critical - Observed soil buildup inside ice bins at all three wait stations. Repeat Violation.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Critical - Potentially hazardous food (fried chicken) not held at 135 degrees Fahrenheit or above at a hot holding station in kitchen.
10/25/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions at the main wait station. Corrected On Site.
  • Critical - Hand wash sink lacking proper hand drying provisions at the north wait station. Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory at north wait station. Corrected On Site.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - Observed buildup of slime in the interior of ice machine at the main wait station.
  • Critical - Observed buildup of slime in the interior of ice machine on the south wait station.
  • 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 (dishwasher). Corrected On Site.
  • Observed gaskets with slimy/mold-like build-up in the pastry shop.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue in the pastry shop.
  • Critical - Observed soil buildup inside ice bin at the north wait station.
  • Critical - Observed uncovered food in dry storage area (light brown sugar). Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above in the hot box (baked chicken). Reheat product to 165 F before returning to hot holding. Corrected On Site.
6/1/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions at the north side wait station. Repeat Violation.
  • Critical - Handwashing cleanser lacking at handwashing lavatory at the north side wait station.
  • Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold (recorded at 170 F)
  • Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  • Critical - Observed buildup of slime in the interior of ice machine at the south south wait station.
  • Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, without washing hands. Corrected On Site.
  • Observed food debris accumulated on pastry shop floor under the buffet equipment.
  • Observed gaskets with slimy/mold-like build-up in the pastry shop.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening (syrup or sauce removed from original container in dry store).
  • Critical - Observed soil buildup inside ice bin at the north side wait station cooler.
  • Observed the handwash sink at the South side wait station.
  • Critical - Working containers of food removed from original container not identified by common name in the dry store (syrup or sauce?).
1/3/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No handwashing sign provided at a handsink used by food employees in the Men's bathroom.
  • Critical - Observed buildup of slime in the interior of ice machine at the south side wait station.
  • Critical - Observed buildup of slime on the interior of ice machine lid/gasket at the north side wait station.
  • Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Observed leaking faucet at a handwash sink near the dishwash area.
  • Critical - Observed soil buildup inside ice bin at north side wait station.
  • Critical - Observed soil buildup inside ice bin at the south wait station.
  • Critical - Observed uncovered food food prep area (butter, seasoned butter).
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above on the buffet line (baked chicken, less than 1 hour). Corrected On Site.
8/22/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink on north side lacking proper hand drying provisions .
  • Critical - Handwashing cleanser lacking at handwashing lavatory on north side.
  • Critical - No handwashing sign provided at a handsink used by food employees in the Men's room.
  • Critical - Observed buildup of slime in the interior of ice machine on the south side.
  • Observed residue build-up in the hand sink on the north side of dining room.
  • Critical - Observed soil buildup inside ice bin on the south side.
4/25/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide tanks not adequately secured.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (one cold bar at buffet). Product to be iced and changed out for fresh every 4 hours until repairs made). Corrected On Site.
  • Critical - Hand wash sink lacking proper hand drying provisions at wait station, north side. Repeat Violation.
  • Critical - Handwashing cleanser lacking at handwashing lavatory at wait station, north side. Repeat Violation.
  • Critical - Observed expired Food Manager Certification.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on one of the salad bar units on buffet line. Product replaced, new product iced, to be replaced every 4 hours. Maintenance tech called for A.M. visit on 1/28/11. Corrected On Site.
  • Critical - Observed uncovered food in prep area (butter, chopped parsley, catsup, condiments). Corrected On Site.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
1/27/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented #10 can of baked beans in dry store. Product not to be served.
  • Critical. Stop Sale issued on potentially hazardous foodb(shredded cheese) due to temperature abuse (see Stop Sale Notice). Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. Observed uncovered food (pan of whipped topping) in the bakery. Corrected On Site.
  • Critical. Observed buildup of slime in the interior of ice machine on south side.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed bakery equipment encrusted with food deposits.
  • Observed gaskets with slimy/mold-like build-up on the bakery cooler units.
  • Critical. Hand wash sink lacking proper hand drying provisions at the north waitstaff station.
  • Critical. Hand wash sink lacking proper hand drying provisions at the chicken prep room and the meat prep room.
  • Critical. Handwashing cleanser lacking at handwashing lavatory at the north waitstaff station.
  • Observed soiled air conditioning vent covers in kitchen area.
  • Wet mop not hung to dry in the bakery.
  • Carbon dioxide/helium tanks not adequately secured in the dry store.
10/4/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name (light brown sugar, catfish breading mix). Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets in pastry kitchen.
  • Critical. Observed soil buildup inside ice bin atvmain waitstaff station and the south station.
  • Handwash sink in kitchen dishwash area not draining properly.
  • Critical. No handwashing sign provided at a handsink used by food employees at north waitstaff station.
  • Critical. Hand wash sink lacking proper hand drying provisions at noth waitstaff station.
  • Critical. Handwashing cleanser lacking at handwashing lavatory at north waitstaff station.
  • Critical. Observed unlabeled spray bottles. Corrected On Site.
  • Critical. License expired within 30 days after expiration date.
6/24/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice on baked potatoes). Corrected On Site.
  • Critical. Working containers of food removed from original container not identified by common name (refined sugar, brown sugar). Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (baked potatoes). Corrected On Site.
  • Critical. Observed uncovered food food prep area (seasoned butter for basting). Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed buildup of slime in the interior of ice machine (south side wait station).
  • Critical. Observed encrusted, soiled material on bread slicer in bakery.
  • Critical. Observed buildup of soiled material on racks in the walk-in cooler (chicken racks).
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue ar chargrill station.
  • Equipment and utensils not properly air-dried.
  • Critical. Hand wash sink lacking proper hand drying provisions at the dishwash area. Corrected On Site.
  • Observed food debris accumulated on bakery floor under self-serve equipment.
  • Wet mop not hung to dry in bakery. Corrected On Site.
2/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name (in dry store).
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on the salad bar buffet. Unit had not been turned on; product removed and fresh placed on buffet. Corrected On Site.
  • Critical. Observed uncovered food at the prep area near grills (butters, sauces). Corrected On Site.
  • Critical. Observed buildup of slime in the interior of ice machine at wait station .
  • Critical. Observed soil buildup inside ice bins at wait stations.
  • Critical. Observed handwash sink used for purposes other than handwashing (ice in sink).
  • Critical. No handwashing sign provided at a handsink used by food employees at wait station. Corrected On Site.
  • Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
  • Carbon dioxide/helium tanks not adequately secured.
10/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/20/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/22/2008Routine - FoodInspection Completed - No Further Action

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