- Basic - Ice making machine located outside. Existing, DOH transfer 5/2009 **Warning**
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09/11/2014 | Routine - Food | Call Back - Complied |
- 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** **Warning**
- Basic - Ice making machine located outside. Existing, DOH transfer 5/2009 **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Articles stored in handsink. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer hanging in walkin cooler reading 30° f @ 40° f **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Missing drain plug at dumpster. Allows insects, rodents to enter.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Vacuum breaker missing at hose bibb. Hose on back side of building.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Quat strips needed - chlorine strips behind bar.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Missing drain plug at dumpster.Allows insects , rodents to enter.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.Stored articles in HANDSINK.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Open packages of ham, sausage not date marked.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Solid concrete floor now required under BBQ smokers.
- Critical - Handwash sink not accessible for employee use at all times. Stored articles in kitchen handsink.
- Critical - No conspicuously located thermometer in holding unit. Kitchen reach in.
- Observed dumpster/cans improperly located. Not on solid cleanable surface.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sanitizer in middle compartment of three compartment sink - should be last step.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit. Unable to locate thermometer in kitchen cooler.
- Critical - Vacuum breaker missing at hose bibb. Outside hose at back of building.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - License expired within 30 days after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer in walkin doesn't read below 50 degrees F.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - No conspicuously located thermometer in holding unit. Unable to find thermometer inside reach in coole .
- Critical - No handwashing sign provided at a handsink used by food employees. Bathrooms.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Foods held over 24 hours need to be date marked.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Critical - No conspicuously located thermometer in holding unit.Walkin cooler.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 7/22/11.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
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5/20/2011 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. Shut off at mens room handsink.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sanitizer in middle compartment, should be last step.
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2/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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