Schooners, 5121 Gulf Dr, Panama City Beach, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: SCHOONERS
Address: 5121 Gulf Dr, Panama Beach, FL 32408
Type: Permanent Food Service
License #: 1302323
Total inspections: 11
Last inspection: 08/23/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.milk inside walkin cooler not date marked.
  • Critical. Observed potentially hazardous food thawed in standing water.Observed shrimps setting inside the prep sink.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed pitcher inside handsink on the cook line . Corrected On Site.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed olives inside the handsink in the outside bar area.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed handsink in the waitress station by the front entrance having some type of liquid dump inside sink. Corrected On Site.
  • Observed nonfood-contact equipment needs cleaning,observed fans in the kitchen area needs cleaning.
  • Critical. Observed torn reach-in cooler gaskets on the low Boys on the cook line.
  • Critical. Observed buildup on all drink machines. Corrected On Site.
  • Critical. Vacuum breaker mising at hose bibb inside bar area by the employee handsink.
  • Critical. Hand wash sink lacking proper hand drying provisionsmin the prep room.
  • Critical. Observed live flies in kitchen.
  • Critical. Observed screen in door torn/in poor repair by the office needs repairing.
  • Critical. Observed unlabeled spray bottle by the diswashing machine.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only in the kitchen area.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Observed extension cord in use in the front bar area.
08/23/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
08/23/2010Complaint FullCall Back - Complied
  • Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
  • Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
  • Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
  • Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
  • Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • (b) Any changes in the number of seats provided which may affect the license fee, the Florida Clean Indoor Air Act, fire safety, bathroom requirements or any other sanitation and safety requirements provided in law or rule, shall be reported immediately to the division by the operator.
  • (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling of an opening inspection and licensing.
6/9/2010Complaint FullAdministrative complaint recommended
  • Critical. Working containers of food removed from original container not identified by common name.Sugar in the tea station not labeled.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed cup inside the sugar container in the tea station.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed paper inside the handsink in the outside west bar in the corner.
  • Critical. Observed hand wash sink used for purpose other than washing hands in the east bar handsink.
  • Clean wiping cloth not properly stored.Observed employee having cloth around there waste.
  • Wet wiping cloth not stored in sanitizing solution between uses.Observed wiping cloth on the counter in the kitchen area.
  • Critical. Observed soiled reach-in cooler gaskets all needs cleaning on the cook line.
  • Critical. Observed unlabeled spray bottle by the slicer.
4/15/2010Complaint FullInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit on all the cook cooler unit.
  • Critical. Observed potentially hazardous food thawed in standing water.Observed foods in the prep room is standing water.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed ice inside the handsink in the outside bar area.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed ice inside the handsink in the waitress station outside.
  • Observed employee with no hair restraint on the cook line. Corrected On Site.
  • Critical. Observed buildup of slime on soda dispensing nozzles on the west coast waitress station.
  • Critical. Observed buildup of slime on soda dispensing nozzles in the east coast waitress station.
  • Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Observed 349 seat on the license we counted 381 will give the manager seat change form. This violation must be corrected by : 6-6-2010.
  • No plan review submitted and renovations in progress. This violation must be corrected by : 6-6-2010.
4/6/2010Complaint FullWarning Issued
  • Critical. Observed dented cans one pasado and can roasted beef gravy in the dry storege area.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Milk in the reachin cooler next to the three compartment sink.
  • Critical. No conspicuously located thermometer in holding unit by the opened fryers and stove reachin cooler.
  • Critical. Observed potentially hazardous food thawed in standing water.Observed bages of mash potatoe in the sink of water.
  • Critical. Observed an open beverage container on a food preparation table on the cook line.
  • Critical. Observed swinging door going into the kitchen needs replacing.
  • Critical. No handwashing sign provided at a handsink used by food employees in the waitress station in the main lobby.
  • Observed open dumpster lid. Repeat Violation.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.Observed the door not sealed in the waitress station in the main lobby area.
  • Critical. Observed unlabeled spray bottle by the diswashing. Corrected On Site. Repeat Violation.
12/21/2009Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/31/2009Routine - FoodCall Back - Complied
  • Critical. Observed uncovered food in holding unit/dry storage area.Observed one of the waitress station lemon uncovered. Corrected On Site.
  • Critical. Observed improper use of plastic cup inside the ice bin and a rubber ban touching the ice which is ready-to-eat food.
  • Critical. Observed encrusted material on can opener.
  • Observed open dumpster lid. Repeat Violation.
  • Critical. Observed unlabeled spray bottle by the diswashing area.
  • Wet mop not hung to dry outside.
8/26/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/28/2009Routine - FoodAdministrative complaint recommended
No report available. 2/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/11/2008Routine - FoodInspection Completed - No Further Action

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