- Basic - Interior of microwave soiled with encrusted food debris. ( observed interior ceiling of both microwaves with food debris in kitchen)
- Basic - Single-service items stored on floor.( observed case of single service lids on floor in dry storage area)
- Basic - Soiled reach-in cooler gaskets.( observed soiled gaskets in reach in cooler in kitchen)
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. (Case of chips in dry storage area)
- Basic - Single-service items stored on floor.( case of styrofoam platters on floor in dry storage area)
- Basic - Soiled reach-in cooler gaskets.( black substance on gaskets in reach in cooler in kitchen)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dish Machine chlorine sanitizing solution not at proper minimum strength.(tested at 0 ppm, instructed operator to use 3 compartment sink)
- Basic - Employee with no hair restraint while engaging in food preparation.( slicing tomatoes in kitchen)
- Basic - In-use ice scoop stored on cardboard.(by ice machine)
- Basic - In-use tongs stored on cloth towel.( kitchen)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( plastic equipment in hand sink in kitchen)
- Intermediate - Handwash sink used for purposes other than handwashing.( washing tomatoes in hand sink in kitchen)
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. (3 by back door)
- Basic - Cutting board has cut marks and is no longer cleanable. ( all cutting boards)
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.( sanitizer not reading at all, instructed operator to manually wash dishes in 3 compartment sink until fixed)
- Basic - Single-service articles not stored inverted or protected from contamination.( styrofoam to go trays on top of line)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( front counter)
- High Priority - Spray hose at dish sink lower than flood rim of sink. ( 3 compartment sink)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( dishes)
- Intermediate - Soda gun soiled.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. ( cook line)
- Basic - Interior of microwave soiled with encrusted food debris. ( cook line)
- Basic - Paper towels used to line food-contact surface.( paper towels lining plastic container storing soup spoons)
- Basic - Single-service items stored on floor in dry storage area. ( cases of styrofoam cups)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. ( in walk in cooler)
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees. [ big handsink in kitchen area]
- 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
- Critical - Observed buildup of moldlike substance in the interior of ice machine.
- Observed employee with no hair restraint.[ 2 employee engaged in food preparation without hair restraints]
- Critical - Observed food stored on floor.[ onions on floor in kitchen] Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.[ storing stainless steel container]
- Critical - Observed interior of microwave soiled. [ cookline]
- Critical - Observed raw animal food stored over ready-to-eat food.[ raw fish stored on shelf above green beans in walk in cooler]
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10/16/2012 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment. Facility closed for summer-New manager and staff for facilty when it reopens.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bottle of lighter fluid stored on shelf with bottles of cooking oil and dry goods.
- Critical - Cookline handwash sink used for purposes other than handwashing, (storing in use ladle and wipe cloth, sanitation bucket.
- Copy of last Hotels and restaurants inspection not available.
- Critical - Data plate lacking on automatic dishwasher indicating temperature, sanitization.
- Critical - Establishment serves ground beef cooked to customer request (less than 155 degree F internal temperature). No consumer advisory provided/posted indicating there is significant increasehealth risk from consuming raw and undercooked animal foods -go to www.myfloridalicense.com for more info.
- Critical - Final rinse sanitizer at chemical sanitizing automatic dishwasher measured at less than 50ppm (chlorine). Do not use unit until properly sanitizing. Set up manual sanitization in 3 compartment sink
- Critical - Handsoap lacking at dishroom handwash sink. Paper towels lacking at dishroom handwash sink
- Improper cooling of housemade chicken soups stored in plastic tightly covered 2 1/2 gallon container. At 50 degrees F in reach in cooler. Use approved methods -ice bath, coolingsticks (left a handout).
- Improper reheat, heating soups at warmer at 136 degrees F. Per on duty chef, soups only reheated to 135 degrees F minimum (reheat from previous day) -COS -reheated rapidly to correct on site to 165 degrees F
- Lid open on outside dempster. Exposed garbage. (note: dumpster is shared. Operator posted in reaurant -COS.
- Light cover lacking, over bare ceiling. Florescent bulb over ice machine
- Critical - Rust and mineral deposit and debri accumulation interior of automatic dishwasher (including hoppers).
- Rust/peeling paint on shelving and peeling formica around counter and handwash sink in dishroom.
- Critical - Test kit (chlorine) not available for monitoring sanitizer at automatic dishwasher.
- Critical - Uncovered employee beverage cup on shelf above sandwich make cooler -COS.
- Wipe cloth left on counter/not stored in sanitizing solution between uses.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. silverware eating end exposureed
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hammock Restaurant, 2222 Golf Hammock Dr, Sebring, FL »