- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( prep table in kitchen)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook line)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( over ice machine)
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.( cook line) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Soda gun soiled.( bar area)
|
12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. ( cook line)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.( raw beef on shelf above bread)
- Intermediate - Soda gun soiled.( bar area)
|
9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. ( 1 tank by back door and 1 tank by soda rack )
- Basic - Cardboard used to line nonfood-contact shelves. ( shelf storing coffee pots)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.(utensils in plastic containers at cook line with debris in bottom)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook in kitchen)
- Basic - Ice residue build-up on nonfood-contact surface.( outside of walk in freezer door)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. ( by back door)
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. ( utensils hanging on hooks above hand wash sink)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( plastic container and stainless steel pan storing utensils with debris in the bottom on table next to stove area)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.( bottom of reach in cooler)
- Basic - Silverware/utensils stored upright with the food-contact surface up.( utensils in stainless steel pan next to stove area )
- Intermediate - Encrusted, soiled material on slicer.
|
1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [ spoons hanging above handsink in splash zone Corrected On Site.
- Observed ceiling in disrepair.[ ceiling over prep table peeling ]
- Critical - Observed encrusted, soiled material on slicer.[ old food debris on bottom ]
- Critical - Observed interior of microwave soiled. [top of microwave inside ]
|
9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Observed no restraint on carbon dioxide tank by ice machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed no chemical test strips provided at establishment.
- Observed only employee working with no hair restraint in kitchen.
|
6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hot dog plates at self serve counter not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical - Incomplete 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. One copy of card provided. Another card expired 3/2012.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths or dish machine. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [2 employees handling sluced deli meats with bare hands.] Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Leftover pasta/vegetables forgotten in oven from Saurday reception at 118degF.] Corrected On Site by discarding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Cooked chicken, walk in cooler.] Corrected On Site by discarding chicken from Saturday reception.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site by directing operator to website where new copy was printed and posted. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
|
6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. located by kitchen back door
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.teaspoons at cookline stored with food contact end exposed
- Critical - No chemical[chlorine] test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No choking poster instruction r sign posted.
- Critical - No conspicuously located thermometer in holding unit. in GE upright cooler
- Observed ice scoop stored istoped atop dirty ice ma hine
- Critical - Observed raw animal food stored over ready-to-eat food.Raw ground beef and sand steak over condiments in Superior refrigerator
- Observed single-service articles stored without protection from contamination.cases of single forks , spoons uncovered in wait station area
- Critical - Observed spray hose at dish sink lower than flood rim of sink. at dishmachine
- Critical - Required consumer advisory for raw/undercooked animal food not provided. ground beef cooked temp to customer request per employee Corrected On Site. left copy posted by operator
- Wet wiping cloth not stored in sanitizing solution between uses. left on counters in kitchen
|
12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/1/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.2 tanks setting out
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. rolled silverware covered handles not eating part
- Critical - Employees have not received training related to their assigned duties. employee did not know proper cooling
- Critical - No Certified Food Manager for establishment. manager no longer employed no certified food manager
- Observed a nonfood-grade basting brush used in food. low cost paint brush used for food
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. setting chilie out to cool for a hour no temperature monitor
- Critical - Observed food being cooled by nonapproved method.covered pan with chilie at 97 in cooler Corrected On Site. put in freezer
|
3/23/2011 | Routine - Food | Warning Issued |
- Observed clean equipment stored on floor. pans on floor under racks at pan storage
- Carbon dioxide/helium tanks not adequately secured. tank at back door not secured tanks at soda area not secured
|
12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. under rack in pan storage oven pans stored on floor
- Observed leaking pipe at plumbing fixture. 3 bay sink has drip
|
9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. moved all phf to reachin cooler
- Critical. No thermometer provided to measure temperature of food product. no probe thermometer available
- Critical. No conspicuously located thermometer in holding unit. for walk in cooler
- Critical. No conspicuously located thermometer in holding unit.reach in no thermometer provided
- Critical. Observed buildup of slime in the interior of ice machine. black easily movable debris in side ice machine
- Observed dusty ceiling tiles and/or air conditioning vent covers. in kitchen
|
6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ladle for soups in stagnant water
- Observed cutting board grooved/pitted and no longer cleanable. red board badly groved
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated grease. outside of hood has grease
|
2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). large stock pot of chilie in walk cooler at 49 degrese cooked 12/3
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. turkey marked 10/4/09 in bucket in walk in Corrected On Site. discarded
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken salad marked 11/25
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates obsered during inspection
- Critical. Observed food being cooled by nonapproved method. large stock pot of chilie in walk in cooler at 49 degrese cooked on 12/3/09
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large bucket chilie in walk in cooked 12/3 at 49 dEgrses
- Critical. Observed buildup of slime in the interior of ice machine. black easily movable to touch debris
|
12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date marking
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham and hot dogs at 45 Corrected On Site.moved to walk kin cooler
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup and bad not covered by sneeze guard
- Observed clean equipment stored on floor. pans stored on floor under racks in storage area
- Floors not maintained smooth and durable. metal floor in walk in torn sticking up with rusted jaged edges Repeat Violation.
- Floors not constructed easily cleanable. rusted floor has rusted edges with debris on walk in floor Repeat Violation.
|
7/24/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/5/2009 | Routine - Food | Warning Issued |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Clubhouse Snack Bar, 2401 S Little Lk Bonnett Rd, Avon Park, FL »