- Basic - Ceiling tile missing. Above coolers in hallway **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crabcakes 48°, hamburger 45°, shrimp salad 55°, seafood salad 54°-all items in top portions of coolers on cooks line. Corrective action-placed product in bottom of units. Shrimp 53°, egg wash 53° on make table at breading station. Corrective action-placed product into cooler and re-ice as well. Spoke to chef about placing items under TPHC program-emailed form to chef. Ambient temperature in kitchen reading 97° at time of inspection
- Intermediate - Encrusted material on can opener blade. Can opener bald has some old food build up on it **Corrected On-Site**
|
08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Employee scooping ice using customers drink cups at bar.
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used as scoop in cole slaw. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple throughout kitchen
- Basic - In-use tongs stored on oven door handle. In kitchen **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili prepared last evening at 61° in reach in cooler in kitchen. Chef voluntarily discarded product
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cake mix 57°, spinach 47°, roast beef 46°, in reach in coolers on cooks line. Corrective action-chef placed ice bags on products **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw bacon stored over egg plant Parmesan in reach in cooler **Corrected On-Site**
|
3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar container
- Basic - Equipment in poor repair. Several reach in coolers on cooks line not functioning properly. Ambient temperatures range from 49/50-54° Cold holding equipment incapable of 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. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, spatulas, etc stored in bucket of 101° water on cooks line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler at entrance to cooks line.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils stored facing up in area where rolling will take place
- Basic - Wiping cloth/towel used under cutting board. Several throughout kitchen
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All items in far end reach in cooler 50°- 54°. Corrective action-all items move to other refrigeration units
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 49°, turkey 50°, bleu crumbles 51°, tomatoes 49°, lettuce 51° hot dogs 45°, cabbage 48° all in various coolers on cooks line. Corrective action-moved items to other refrigeration units.
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari stored over spring rolls in reach in cooler **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 53°, salmon 52°, shrimp 50°, crab cake 51°, shrimp 51° All in several coolers of cooks line. Corrective action-moved to other refrigeration units
- High Priority - Vacuum breaker missing at mop sink faucet. Missing on splitter at mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black build up in it
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer at cooler,at far end f cooks line reading 48°, actual ambient temperature 54°
- 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. Several container of milk and cream not date marked
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple food items prepared inside but to date marked, chicken, tomatoes, cole slaw, soups, spring rolls **Repeat Violation**
|
9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf in storage room **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back kitchen area **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Black build up on units on cooks line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna fish 49?, shrimp salad 53?, in cooler on cooks line Corrective action-placed ice bags on product Crab cakes 52?-voluntarily discarded
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna 54?, salmon 46?, shrimp 53?in cooler in cooks line Corrective action-placed ice bags on product
- Intermediate - Reach-in cooler 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. Small unit on left side of line ambient temperature 55? **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab cakes made 48 hours prior to inspection not date marked
|
4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Multiple **Corrected On-Site**
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. All plates, bowls and cups in storage room. **Corrected On-Site**
- Equipment or utensils not designed or constructed in a durable manner. Plastic cup used as scoop in sugar container and in tempura batter container. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves with food and above clean utensils. Multiple **Corrected On-Site**
- Critical - Observed buildup of old product around soda dispensing nozzles. At dispensing unit in service area **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Observed gaskets with old food build build-up. Small reach in freezer on end of cooks line. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburgers 48?, hot dogs 470, roast beef 61?, foot longs 48?. Corrective action-placed ice bags on all product. Turned thermostat on unit down **Corrected On-Site** **Repeat Violation**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over container of marinara sauce in walk in cooler **Corrected On-Site** **Repeat Violation**
|
11/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sea Oats Kitchen, 5 Ocean Dr, Amelia Island, FL »