Western Steer, 1100 S Walnut, Starke, FL - Restaurant inspection findings and violations

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Business Info

Name: WESTERN STEER
Type: Permanent Food Service
Address: 1100 S Walnut, Starke, FL 32091-4414
License #: 1400086
Total inspections: 18
Last inspection: 09/12/2014

Restaurant representatives - add corrected or new information about Western Steer, 1100 S Walnut, Starke, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of mold-like substance on nonfood-contact surface. Around door to cold room.
  • Basic - Building components, attachments or fixtures in poor repair. Door to cold room. Door to Walk-in cooler in cold room.
  • Basic - Floors not maintained smooth and durable. Exterior Walk-in cooler. Floor not secured. Gap in middle.
  • Basic - Soil residue build-up on nonfood-contact surface. Outside of ice machine.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines. **Repeat Violation**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Potentially hazardous foods on salad bar are held on time. No written plan. Discussed time as public health control with manager.
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Back storage shed. **Repeat Violation**
09/12/2014Complaint FullCall Back - Complied
  • Basic - Build-up of mold-like substance on nonfood-contact surface. Around door to cold room.
  • Basic - Building components, attachments or fixtures in poor repair. Door to cold room. Door to Walk-in cooler in cold room.
  • Basic - Floors not maintained smooth and durable. Exterior Walk-in cooler. Floor not secured. Gap in middle.
  • Basic - Food stored on floor. In Walk-in cooler containing salad items. Gravy. **Repeat Violation**
  • Basic - Interior of refrigerator in disrepair/has exposed insulation. Bottom of Reach in cooler. Cook line.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish area. In storage room with mixer. **Repeat Violation**
  • Basic - Multiuse towel not discarded on a daily basis or when soiled, whichever comes first. Hot pads in prep room with steamer and three compartment sink soiled.
  • Basic - Soil residue build-up on nonfood-contact surface. Outside of ice machine.
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dish area. Behind dishmachine. Paint peeling/disrepair.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
  • Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area. **Repeat Violation**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Bacon on top of French fries. **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines. **Repeat Violation**
  • Intermediate - Cutting board(s) stained/soiled. In cold room.
  • Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In kitchen area. Cook line. Next to Reach in freezer.
  • Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out bucket at Hand washing sink. Back server station.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Potentially hazardous foods on salad bar are held on time. No written plan. Discussed time as public health control with manager.
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Back storage shed. **Repeat Violation**
07/10/2014Complaint FullWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pickles in outside Walk-in cooler on floor. **Corrected On-Site**
  • Basic - Door not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door to cold room.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen area pickup window.
  • Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven in kitchen next to dish area.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cold room and dish area.
  • Basic - Single-service articles not stored inverted or protected from contamination. To go boxes at wait station and metal to go containers in kitchen.
  • Basic - Stored food not covered in walk-in cooler. Buns on speed rack not stored in a protected manner.
  • Basic - Wiping cloth sanitizing solution stored on the floor. Behind dessert buffet line.
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Inspection was started at 10:30. Buffet line was in the process of being stocked. All items held using time must be discarded within 4 hours of the time they were place on buffet line.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 120°. Sausage 130°. Corrective action taken. Both items reheated.
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw hamburger stored over broccoli.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines. **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server station.
  • Intermediate - Cold water not provided/shut off at employee handwash sink and prep sink. In cold room.
  • Intermediate - Cutting board(s) stained/soiled. In cold room.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written procedures used by establishment did not meet all requirements.
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Back storage area.
2/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease on nonfood-contact surface. Around hood and hood filters above grill.
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of single service items on floor by dry storage area.
  • Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. By dry storage area.
  • Basic - Employee with no hair restraint while engaging in food preparation. Grill cook
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - In-use tongs stored on oven door handle. Bakery station.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stand-up reach-in cooler by grill area.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Back dining room waitress station.
  • Basic - Reach-in cooler gasket torn/in disrepair. Stand-up cooler by grill area.
  • Basic - Stored food not covered in walk-in freezer. Cookies/bacon uncovered in back walk-in freezer.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - First aid supplies improperly stored. Burn cream stored in dry storage area with food items.
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauge on machine reading 130° final rinse.
  • High Priority - Vacuum breaker missing at hose bibb. By back walk-in cooler.
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine by steak cutting room
8/14/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/14/2013Routine - FoodCall Back - Complied
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers by office. **Warning**
  • Basic - Food storage container/container lid cracked or broken. Multiple containers in establishment. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. Thermometer cannot be read. **Warning**
  • Basic - No copy of latest inspection report available. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Meat cutting room. **Warning**
  • Basic - Open dumpster lid. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table by walk in cooler and dish machine. **Warning**
  • High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer wiped sweat and ran hands through hair then went back to handling clean and dirty dishes. Coached by manager. **Corrected On-Site** **Warning**
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Mineral oil on top of prep table in kitchen. Moved by manager. **Corrected On-Site** **Warning**
  • High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
  • Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Grill station. **Warning**
  • Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
4/25/2013Routine - FoodWarning Issued
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates throughout kitchen. Corrected on site.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous at proper temperatures. Reach in cooler on cook line. Technician on site.
  • Critical - Employees have not received incomplete training related to their assigned duties. to order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher using incorrect test strips to test dish machine. Corrected on site.
  • Equipment and utensils not properly air-dried. Plastic beverage cups wet nesting at wait station. Repeat violation.
  • Critical - Hotel and Restaurant license not properly displayed. In office. Corrected on site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs in raw chicken. Corrected on site.
  • Critical - Incomplete 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. Training completed, no original certificates on file. Repeat violation.
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lids and bins in storage area.
  • Critical - No handwashing sign provided at a handsink used by food employees. At wait station. Corrected on site.
  • Critical - Observed buildup of slime in soda machine dispensing nozzles at front wait station.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed ceiling in disrepair. Ceiling tiles with water damage in store room.
  • Observed dusty ceiling tiles and/or air conditioning vent covers. Over office.
  • Observed open dumpster lid.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry and comminuted meat in reac hin cooler on cook line 44-52 degrees. Repeat violation.
  • Critical - Observed toxic item stored by food. Glass cleaner behind buffet, on surface with icing and butter. Corrected on site.
  • Critical - Stop sale issued on potentially hazardous food due to temperature abuse. (See stop sale notice). PH TCS food in reach in cooler on cook line 44-52 degrees. Repeat violation.
  • Critical - Unlabeled toxic container does not bear identifying label. Sanitizer bucket. Corrected on site.
10/15/2012Routine - FoodInspection Completed - No Further Action
No report available. 6/19/2012Routine - FoodCall Back - Complied
  • Carbon dioxide/helium tank not adequately secured. By rear door.
  • Critical - Employee training expired on multiple employees.
  • Equipment and utensils not properly air-dried. Wetnesting. Repeat Violation.
  • Faucet/handle missing at plumbing fixture. Hand wash sink.
  • Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf of cookline.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of warmer.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice.
  • Observed personal item stored with food. Jackets, helmet. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter mix [4%] single service packets out at room tempertures on buffet. Banana pudding 45F in reach in cooler. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish on cookline 45-48F Corrected On Site.
  • Critical - Observed raw animal food stored with ready-to-eat food. Raw beef with cheese in drawer cooler. Repeat Violation.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over fish in walk-in cooler.
  • Observed residue build-up on nonfood-contact surface. Exterior of mixer.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in wiping cloth bucket over 200ppm.
  • Observed single-service items stored on floor. Tea jugs. Corrected On Site.
  • Critical - Observed toxic item stored by dishware and on coke racks. Mineral oil above food prep table.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Various items for buffet.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bread pudding 127F on dessert buffet. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
2/14/2012Routine - FoodWarning Issued
  • Equipment and utensils not properly air-dried. Corrected On Site.
  • Food-contact surface not smooth and easily cleanable. Cracked plastic food containers, no longer easily cleanable.
  • Critical - No conspicuously located thermometer in holding unit. Outside walk-in.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. No straws in employee drinks in kitchen. Corrected On Site. Repeat Violation.
  • Observed food debris accumulated on kitchen floor. Walk-in freezer.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Less than 20 seconds. Corrected On Site.
  • Observed personal item stored on prep table. Jacket in meat room. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pre-made pizza 48F in reach-in cooler. Corrected On Site. FOOD DISCARDED.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk. Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food. Beef over frozen okra in reach in freezer. Corrected On Site.
  • Critical - Observed toxic item improperly stored. Cleaner on clean dish shelf. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm. Corrected On Site.
10/13/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.
  • Floors not constructed easily cleanable. Walk-in cooler [in back] has chipped, missing tiles. Floor is not smooth and easily cleanable.
  • Food-contact surface not smooth and easily cleanable. Non food-grade containers used for food storage.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed build-up of debris, dust or dirt on nonfood-contact surface. Behind some equipment on cookline.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. In wait station soda cabinets.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk-in cooler.
  • Critical - Observed raw animal food stored over ready-to-eat food. Tray of raw beef over french fries in reach-in freezer at cookline Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups in walk-in cooler.
3/11/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Foods properly cooled
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Clean clothes, hair restraints
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Please see inspection report for more details.
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Storage/handling of clean equipment, utensils
  • Plumbing installed and maintained
  • Critical. Outer openings protected from insects, rodent proof
  • Floors properly constructed, clean, drained, coved
  • Walls, ceilings, and attached equipment, constructed, clean
  • Walls, ceilings, and attached equipment, constructed, clean
  • Lighting provided as required. Fixtures shielded
  • Employee lockers provided and used, clean
  • Critical. Toxic items properly stored
  • Critical. Exiting system - adequate, good repair
  • Critical. Employee training validation
11/12/2010Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food held using time as a public health control with no time marking. NO STATEMENT .Food may not be served.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Lights missing the proper shield, sleeve coatings or covers. END CAPS.
  • 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. ALL INFORMATION IS NOT AVAILABLE .
5/7/2010Complaint FullInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.MILK.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area.MOST MEATS ARE NOT COVERED IN WIC.
  • Critical. Observed employee eating in a food preparation or other restricted area.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed buildup of soiled material on mixer head.
  • Critical. Observed interior of ice bucket has hand prints on inside of bucket.
  • Observed plates ot register not depenced.
  • Critical. Vacuum breaker mising at hose bibb.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated grease.HAND PRINTS AROUND WIC HANDLES.
  • Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.
  • Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
  • 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. NOT ALL INFO IS AVAILABLE .
11/19/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/20/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/12/2008Complaint FullInspection Completed - No Further Action
No report available. 11/10/2008Routine - FoodInspection Completed - No Further Action
No report available. 11/10/2008Routine - FoodAdmin. Complaint Callback Complied

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