19 Hole Degrades its Sanitary Rating
1225 Barefoot Blvd
Sebastian, FL 32976
;
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.- 0 ppm, corrected to 300 ppm **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar DM 0 ppm, had air in line, employee primed it, rechecked it - 100 ppm
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Basic - - From inspection on 2016-04-22: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** - From follow-up inspection on 2016-04-27: Ceiling still the same **Time Extended**
Basic - - From inspection on 2016-04-22: Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection on 2016-04-27: Observed grease still on ground around receptacle-also grease receptacle will need to be place on a solid /no porous surface-not on grass behind tree **Time Extended**
Intermediate - - From inspection on 2016-04-22: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.- also covered and lower shelf in bottom of two door cooler in back **Warning** - From follow-up inspection on 2016-04-27: Ceiling still the same **Time Extended**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
Basic - Clean equipment/utensils not stored at least 6 inches above the floor.- pans on floor under prep table **Warning**
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.- black/stainless cooler on counter **Warning**
Basic - Reach-in cooler gasket torn/in disrepair.- kitchen reach in **Warning**
Basic - Silverware/utensils stored with the food-contact surface all same direction- scoops in pan above reach-in in the kitchen **Warning**
Basic - Working containers of food removed from original container not identified by common name.- squeeze bottles cook area **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. - chowder and gravy in unit over night, two door cooler in back **Warning**
High Priority - Dented/rusted cans present. See stop sale. - ketchup can **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chowder and gravy **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.- sliced deli turkey and hot dogs dated 4/11 **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced deli turkey and hot dogs dated 4/11 **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.-quat 400+++ ppm, corrected to 300ppm **Corrected On-Site** **Warning**
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. - hot dogs dated 4/19 **Corrected On-Site** **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - washed hands in prep sink **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.- also covered and lower shelf in bottom of two door cooler in back **Warning**
No Violations Were Observed
Basic - Case/container/bag of food stored on floor in kitchen.- case of soda syrup and case of onions, bag of flour in storage area, jugs of oil and pasta **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- pots on shelf above kitchen prep area **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Ice scoop handle in contact with ice.- in bar **Corrected On-Site** **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
Basic - Waste line at soda gun holster. Clogged, not draining **Warning**
Basic - Water draining onto floor surface.- dishmachine, employee states waiting on part that will correct this **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce
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. - tomato meat sauce 44-50°f **Warning**
High Priority - Dented/rusted cans present. See stop sale. Sausage gravy **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- sliced ham 54°f in an effective ice bath **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food.- tray of raw hamburgers on top if soup container **Corrected On-Site** **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.-employee pulled them out 15 mins ago **Warning**
Intermediate - Employee used handwash sink as a dump sink.- observed employee pouring coffee down hand wash sink **Warning**
Intermediate - 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. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - Cathy came in after inspection started **Corrected On-Site** **Warning**
Intermediate - No plan review submitted and approved - equipment removed/added. 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. **Warning**
Intermediate - No soap provided at handwash sink.- bar hand wash sink **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.and covered - tomato sauce
Basic - Cleaned and sanitized equipment or utensils not properly stored.- pots not inverted **Corrected On-Site**
Basic - Hole in or other damage to wall. - behind storage shelf
Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water., educate employee has to be running water **Corrected On-Site**
Basic - Ripped/worn tin foil used as food-contact shelf cover.- dirty foil on shelf under white microwave
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cream 51°f, in unit on door of small cooler overnight, all other food in unit temping 33-43°f
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.- deli turkey, ham and roast beef dated 9/14, chili dated 9/13
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Deli ham, turkey and roast beef dated 9/14, chili dated 9/13
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- cream 51°f in unit overnight
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- bottom of cooler in front that glasses are stored in **Warning**-needs cleaned
Basic - Clean equipment/utensils not stored at least 6 inches above the floor.- large pots on floor **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. - hats sitting on dishes **Warning**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination.- stir sticks unwrapped available to customers **Corrected On-Site** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.- stored in soapy water **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- hot dogs 47°f, in cooler no thermometer but other TCS food 38-41°f, moved to freezer to chill, Alfredo sauce 61°f, broccoli 52°f, marinara sauce 50°f, meatballs 52°f on bottom shelves with blocked air flow of unit with ambient of 40°f **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over cooked food.- WIC raw hamburger over cooked sausage **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- Alfredo sauce 61°f, broccoli 52°f, marinara sauce 50°f, meatballs 52°f **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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. - coleslaw, deli meats, soft cheeses opened 6/16 **Corrected On-Site** **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- bottom of cooler in front that glasses are stored in **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.- glass cleaner **Corrected On-Site** **Warning**
Basic - Food stored in dry storage area not covered.- open boxes of pasta
Basic - No handwashing sign provided at a hand sink used by food employees.- at bar
Basic - Silverware/utensils stored with the food-contact surface all same direction **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- hamburger 54°f, in small refrigerator with ambient of 50°f, operator states was put in cooler 2 hours ago, moved to another cooler, TOOK CORRECTIVE ACTION **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.- portion of door where you lift door
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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 cooler by stove, 50°f, moved one TCS item out of unit and operator states won't use til can maintain temp
Basic - Bucket of broccoli pieces stored on floor in walk-in cooler.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.2 door upright cooler in the storage area
Basic - Ripped/worn tin foil used as non food-contact shelf cover.
Intermediate - 2 door glass Reach-in cooler shelves soiled with food debris.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.3 bay bar
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. 3 bay
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili, cooked onions,cooked mushrooms etc **Corrected On-Site** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in dry storage area.- jugs of oil **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation**
High Priority - No vacuum breaker on fitting/splitter added to hose bibb. -at mop sink
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.-hot dogs 49°f, raw hamburger 49°f, manager states she had door to unit open earlier, ambient temp of unit 40°f, moved to walkin to rapid chill
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.- at bar hand sink **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.- cole slaw, manager not sure of date prepared, so she discarded it
Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - Silverware/utensils stored upright with the food-contact surface up.
Basic - Single-service articles not stored inverted or protected from contamination.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Galvanized metal in contact with acidic foods.opened can of ketchup
High Priority - Raw sheet pan of raw shrimp stored over cooked pasta in the walk in cooler **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.gloves not changed from raw to ready to eat
High Priority - Ziplock bags of raw chicken stored over bags of French fries in the reach in freezer **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink. Front line
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front line
Intermediate - No soap provided at handwash sink.front line
Basic - Interior of microwave heavily usoiled with encrusted food debris. **Corrected On-Site**
High Priority - Raw animal food stored over/with ready-to-eat food in reach in freezer _ not all products commercially packaged. **Corrected On-Site**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sliced deli meats and soups removed from freezer to refrigeration **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.clam chowder cooling in deep plastic container covered in reach in cooler
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door upright next to upright freezer
Basic - Walk-in cooler shelves heavily soiled with encrusted food debris.
Intermediate - Handwash sink used for purposes other than hand washing. Dishes in hand sink. **Corrected On-Site**
Basic - Fan cover in walk-in cooler has heavy accumulation of dust/debris.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.manager was in different building. **Corrected On-Site**
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened package of hot dogs Corrected On Site.
Critical - No conspicuously located thermometer in holding unit.white RIC
Critical - Observed ziplock bags of raw chicken wings stored over opened package of french fries in RIF. Corrected On Site.Repeat Violation.
Critical - Observed bag of box soda stored on floor. Corrected On Site.
Critical - Observed moderate buildup of slime in the interior of ice machine.
Critical - Observed moderate encrusted material on can opener. Corrected On Site.
Observed floor area(s) covered with standing water.in front of ice machine
Critical - Observed raw animal food stored over ready-to-eat food./open case of whole shelk eggs stored over ready to eat dressings Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./lemons bar area Corrected On Site.
Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./cheese,deli meat
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./chili,pasta,cooked shrimp
Critical - Observed food stored in ice used for drinks./bar area Corrected On Site.
Clean utensils not stored inverted or in a protected manner.
Observed single-service items stored on floor./spoons floor waite station area
Carbon dioxide/helium tanks not adequately secured./by walk in cooler and the bag n box
Critical - Fruits/vegetables not washed prior to preparation./melon Corrected On Site.
Observed employee with ineffective hair restraint.
Critical - Observed moderate buildup of slime in the interior of ice machine.
Critical - Observed heavily encrusted material on can opener.
Critical - Handwashing cleanser lacking at employee handwashing sink bar area
Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation./chili dated 5/21/11 employee discarded
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./recommended rapid chill for product transferred from other location Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./chili reach in cooler also out of date-the employee discarded Corrected On Site.
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./digital at 0 degrees f-calibrated to 32 degrees f Corrected On Site.
Floors not maintained smooth and durable./easily cleanable /kitchen area
Floors not maintained smooth and durable./walk in cooler
Critical - Observed sanitizing solution exceeding the maximum concentration allowed./3 compartment sink bar area Corrected On Site.to 100 ppm
Critical - Observed interior/exterior of microwave moderate soiled.
Critical - Observed encrusted, moderately soiled material on slicer.
Observed residue/gunk build-up on wire shelves through out
Clean pots and pans not stored inverted or in a protected manner.
Critical - Vacuum breaker mising at hose bibb./outside door
Ceiling not smooth and easily cleanable./whenndoing remodel be sure to utilize proper ceiling tiles
Carbon dioxide/helium tanks not adequately secured.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked./pasta and other cooked rte in tall freezer
Critical - Working containers of food removed from original container not identified by common name./berry mayonaisse and other ready to eat foods tall reach in cooler
Critical - Working containers of food removed from original container not identified by common name./products tall reach in cooler
Critical - Observed raw animal food stored over ready-to-eat food./raw ground beef,raw chicken over ice cream tall freezer
Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items./only utilizing small area need to utilize the above rack for air drying
Critical - Observed couple live flies in kitchen.
Observed worn, torn and/or soiled floors walk in cooler/standing water and floor rusted
Floors not maintained smooth and durable./floor back storage area
Carbon dioxide/helium tanks not adequately secured.
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
Critical - No handwashing sign provided at a handsink used by food employees./kitchen handsink
Critical - Observed cooking equipment in use while hood suppression/exhaust system is turned off/reporting purposes only Corrected On Site.
Observed personal care item stored with food./cell phone,keys by tuna prep areaCorrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./half n half recommended rapid chill Corrected On Site.
Critical - Raw animal food not properly separated from ready-to-eat food./ ground beef /cooked ham w I c Corrected On Site.
Floors not maintained smooth and durable./storage area
Critical - No handwashing sign provided at a handsink used by food employees./bar area
Observed attached equipment soiled with accumulated dust/ dead insects ceiling light shields /kitchen area
Observed floors soiled under equipment
Critical - Observed heavy buildup of slime on soda dispensing nozzles/bar area
Critical - Observed moderate soil buildup inside ice bin.
Observed soiled carpeting.
Critical - No thermometer provided to measure temperature of food product.
Observed ceiling in disrepair/some water damaged tiles
Observed residue/sticky build up on kitchen floors
Observed worn, soiled carpeting./in waite station area