- Basic - Ceiling soiled with accumulated dust.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pots put away wet. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 dry rodent dropping located near freezer on front kitchen line. Observed 7 dry rodent droppings under salad make area. **Warning**
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3/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/26/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Soiled dry wiping cloth in use. Observed employee using soiled wiping cloth to wipe a knife and proceed to store knife. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed pasta at 48°F. After 7 hours. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed eggs held at 56°F., pasta held at 48°F. See Stop Sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed boiled eggs at 56°F. After 24 hours cooling. **Warning**
- High Priority - Raw animal food stored next to ready-to-eat food in cold holding drawers. Observed raw chicken placed next to drawer full of ready to eat cheese. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken above ground beef. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave work area to acquire other products from different station and not change gloves. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink located in dish washing room for utensils cleaning. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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11/25/2013 | Complaint Full | Warning Issued |
- Basic - Bathroom door not self-closing to men's bathroom.
- Basic - Food debris on door frame of upright reach in cooler in prep area.
- Basic - Nonfood-contact equipment in poor repair, top edge of ice machine rusty.
- Basic - Sticky residue on dry storage rack next to walk in cooler.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing rinse at 00ppm chlorine.
- 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. Observed employee touching lettuce and tomatoes with bare hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Hamburger over salmon. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented can of orange segments. Return or discard.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-au jus.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.-cookline
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tank at bar not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times with utensils in kitchen handsink.
- No Heimlich maneuver sign posted.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable with wet cardboard under bar wait station ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on plastic table by rear door.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured at bar.
- Observed ceiling tile in disrepair.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-sliced cheeses.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Use sinks to sanitize ware until machine repaired.
- Observed attached equipment soiled with accumulated dust on walkin cooler fan guards.
- Observed build-up of grease on nonfood-contact surface on hood filters.
- Critical - Working containers of food removed from original container not identified by common name.-flour bin.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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12/15/2010 | 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.
- Critical. Raw animal food not properly separated from ready-to-eat food-tray of cooked meats and raw pork together in walkin cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food with wrapped raw pork on top of butter tray in reachin cooler.
- Critical. Observed encrusted material on can opener and bracket.
- Observed residue build-up on nonfood-contact surface in corners of dishwash area handsink splashguard.
- Ceiling tiles missing.
- Observed dusty air conditioning vent cover in dishwash area.
- Observed personal clothes stored with canned foods.
- No Heimlich maneuver sign posted.
- 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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10/12/2010 | Routine - Food | Warning Issued |
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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6/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Cold water not provided/shut off at employee handwash sink.-dishwash area.
- Critical. Observed handwash aids at a non-handwash sink with soap and handwashing sign at bar 3-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees.-wait area.
- Critical. Handwashing cleanser lacking at handwashing lavatory.-dishwash area.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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4/27/2010 | Routine - Food | Warning Issued |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No handwashing signs provided at handsinks used by food employees.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
- Critical. Observed expired Food Manager Certification.
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10/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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