Harborage Yacht Club & Marina, 955 Nw Flagler Ave, Stuart, FL - Restaurant inspection findings and violations

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Business Info

Name: HARBORAGE YACHT CLUB & MARINA
Type: Permanent Food Service
Address: 955 Nw Flagler Ave, Stuart, FL 34994
License #: 5301602
Total inspections: 6
Last inspection: 08/01/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. Bar side. **Corrected On-Site**
 08/01/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Grease accumulated under cooking equipment.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On breakfast menu.
 12/18/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
 8/2/2013Routine - FoodCall Back - Complied
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in freezer. **Warning**
  • Basic - Waste line missing at soda gun holster. **Corrected On-Site** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over breads. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Gbeef over breads in reach-in cooler. **Corrected On-Site** **Warning**
  • Intermediate - Food manager certification expired. **Warning**
 7/12/2013Routine - FoodWarning Issued
  • Basic - Employee with no hair restraint while engaging in food preparation. Cook.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.
  • 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. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at 46-47? in top reach-in cooler . Moved to bottom cooler.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cheeses in reach-in cooler . **Corrected On-Site**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Line cooler.
 1/30/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - No handwashing sign provided at a handsink used by food employees. employees restrooms.
  • Observed floor area(s) covered with standing water.
 8/6/2012Food-Licensing InspectionInspection Completed - No Further Action

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