- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor.- case of fries on floor of WIF
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- spice container **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.- several coolers
- Basic - Working containers of food removed from original container not identified by common name.- white bulk flour container **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked shrimp 44°f, pulled pork 46°f, sliced tomatoes 46°f, raw chicken 46°f, found in unit that had ice buildup, cook moved all products to walkin and other coolers
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing.- strainer in sink **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- ahi tuna items
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- potato salad, sliced ham **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - cook line reach in, ambient temp 45°, found ice buildup in unit, employee defrosted it, took temp near end of inspection, read 38°f **Corrected On-Site**
- Intermediate - Soda gun soiled.-side bar
|
08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers/by walkin cooler and by salad prep area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ cooked rice 82°f, boiled potatoes 82-85°f, put in steam table 3 hrs ago, reheated to 177°f melted butter 113°f, reheated to 166°fCorrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting lemon into cup without using a utensil. **Corrected On-Site**
|
9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Cutting boards has bad cut marks and is no longer cleanable. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
- Basic - No copy of latest inspection report available.found **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation** **Warning**
- Basic - Single-service articles stored next to handwash sink exposed to splash. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.bar **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter milk found at 82° cook discarded. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Black beans dated 7-10 and chipotle ranch dated 7-5. Person in charge discarded items **Warning**
- Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.bar **Repeat Violation** **Warning**
- Intermediate - Failure to provide water system sample reports onsite.found report. 06/13 **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.towels in hand sink **Repeat Violation** **Warning**
- Intermediate - Heavy Encrusted material on can opener blade. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. Added smoker outside not in a protected area **Warning**
|
7/18/2013 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed emplyeenremov gloves and wash hands **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.dishes in hand sink removed dishes **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish / prep area **Corrected On-Site** **Repeat Violation**
|
3/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on food storage container
- Basic - Carbon dioxide/helium tanks not adequately secured.by beer cooler
- Basic - Cases of food stored on floor in walk-in freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single use spoons not stored where only handles are touched.
- Basic - Waste line missing at soda gun holster.bar
- Basic - Working containers of food removed from original container not identified by common name.breading flour. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. By ice machine
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened body of ham in the walk in cooler.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Handwash sink used for purposes other than handwashing.as a dump station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Hired less than 60 days. Manager states books are ordered showed invoice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.walk in cooler **Corrected On-Site**
|
1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Licensed for 54 seats has 96 total for inside and outside.was sent for AC in june. This violation must be corrected by : 11-3-12. at this time of inspection seating is not complied has 85 and seating evaluation form not completed is on a warning from the county as well for the seats
|
11/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized Chill wands not properly stored.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Licensed for 54 seats has 96 total for inside and outside.was sent for AC in june. This violation must be corrected by : 11-3-12.
- Critical - Hand sink missing at dishwashing machine or area.removed hand sink from mid area of dish and cook line and placed sink on the end of cook line across from fryers. hand sink needs to be placed back in location.
- Critical - Manager lacking proof of Food Manager Certification.took test 8-16-12 This violation must be corrected by : 11-3-12.
- Critical - No handwashing sign provided at a handsink used by food employees.cook line
- Critical - No 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.just received books This violation must be corrected by : 11-3-12.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.suffle cup used to scoop cheese. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- mop/service sink installed/available at establishment is not accessible.manager stated dumps water in the marina
|
8/29/2012 | Routine - Food | Warning Issued |
- Violation: 51-09-1 Establishment was only allowed 54 seats when license in January as per Doh environmental also is only allowed to utilize single service and is utilizing dishes, glasses,and silverware establishment is still operating with 107 seats
- Critical - Violation: 53B-04-1 Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR?contracted provider: Florida Restaurant and Lodging Association (SafeStaff)-866-372-7233.-establishment has used an unapproved provider extended to next unannounced inspection
|
6/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Employees have not received 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.
- Establishment was only allowed 54 seats when license in January as per Doh environmental also is only allowed to utilize single service and is utilizing dishes, glasses,and silverware
- Critical - License expired within 30 days after expiration date.confirmation #117054438 Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./chlorine
- Critical - No handwashing sign provided at a handsink used by food employees./sink cooks line
- Observed floor area(s) covered with standing water./dishmachine area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./flour utilizing condiment cup
- Observed old food stuck to clean dishware/utensils.
- Observed soda gun holster with heavy accumulated slime/debris and the drain tube
- Observed utensils stored in crevices between equipment./knives cooks line stored between cutting board and table
- Waste line missing at soda gun holster./bar area
|
4/18/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions./bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing sink /bar area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees./gave handwashing sign with opening packet will copy a get them put up
- 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./60 days new operator
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./dishmachine swisher comming out to adjust
- Waste line missing at soda gun holster./bar area Corrected On Site.
|
1/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Old Fish House, 5185 S Us Hwy 1, Grant, FL »