- Basic - Gaskets with slimy/mold-like build-up. Reach-in cooler
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Oyster bar.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Ice machine
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Oyster bar shredded cheese and bacon. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Knives.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs stored over sauces.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tuna dip.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. Tuna dip.
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Oyster knives and utensils used for shucking.
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5/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw beef over lettuce.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cole slaw 48° f, salad 47° f, tuna dip 48° f. Refrigeration was set to a lower setting. Cole slaw 43° f, salad 44° f, tuna dip 43° f **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice in front hand sink.
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2/18/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Observed: Bowl or other container with no handle used to dispense food. Cup used to dispense sugar. **Warning** Priority: Basic
- Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. **Warning** Priority: Intermediate
- Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Candy stored in freezer with customer food. **Warning** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning** Priority: High Priority
- Basic - Observed: Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Mop sink. **Warning** Priority: Basic
- Basic - Observed: In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning** Priority: Basic
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Basic - Observed: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Observed vine growing into establishment through wall. **Warning** Reference: 6-202.16 FC: Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash kept at room temperature. Placed on ice. **Corrected On-Site** **Warning** Priority: High Priority
- Basic - Observed: Soil residue build-up on nonfood-contact surface. Interior door on ice machine. **Warning** Priority: Basic
- Observed: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Warning** Priority: Reporting
- High Priority - Observed: Vacuum breaker missing at hose bibb. **Warning** Priority: High Priority
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8/13/2013 | Routine - Food | Warning Issued |
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