Charlies Grill Improves its Sanitary Rating
11127 Front Beach Rd
Panama City Beach, FL 32407
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Food stored on floor. Observed cooking oil setting on floor. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Food stored on floor.case of water on the floor.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Wall in disrepair in front of the walk in cooler.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Handwash sink used for purposes other than hand washing . Observed a pitcher setting inside the employee hand sink **Corrected On-Site**
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees on the front line
Intermediate - Handwash sink used for purposes other than handwashing. Observed a towel inside the employee hand sink going into the pizza oven
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Wet mop not stored in a manner to allow the mop to dry.
No Violations Were Observed
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - reach-in cooler/freezer shelves with rust that has pitted the surface.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Already been address on the callback inspection 8/27/2013.AC.
Intermediate - No plan review submitted and approved for pizza area. 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. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Food being prepared outside. Pizza , hot dogs , Nachos **Warning**
Basic - Equipment in poor repair. Reach in cooler maintaining 51 f , . **Warning**
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. **Warning**
Intermediate - No plan review submitted and approved for pizza area. 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. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce, shredded cheese , turkey, chicken , hot dogs, and tuna at 51 f. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
Basic - Stored food not covered in walk-in cooler-pizzas . **Corrected On-Site** **Warning**
Basic - Food being prepared outside. Pizza , hot dogs , Nachos **Warning**
Basic - Equipment in poor repair. Reach in cooler maintaining 51 f , . **Warning**
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. **Warning**
Intermediate - No plan review submitted and approved for pizza area. 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. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham and pulled pork
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. puzza at 100 degrees fahrenheit on counter in tiki area.
Critical - Displayed food not properly protected from contamination. observed pizza being held in open air tiki bar Corrected On Site.
Critical - Observed uncovered pizza in walk in cooler . Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands. tomato sauce in sink
Critical - Observed hand wash sink used for purpose other than washing hands. waste line drainage in bar area.
Critical - Hot water not provided/shut off at employee hand wash sink. bar sink
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Hand wash sink lacking proper hand drying provisions. bar
No Violations Were Observed
Critical - Observed food stored on floor.Observed cases of water setting on the floor.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Hand wash sink lacking proper hand drying provisions next to the ice machine.
Critical - Observed unlabeled spray bottle underneath the prep table.
Wet mop not hung to dry.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/10/2012.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 9/10/2012.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45 -burgers and cheese in reach in cooler . This violation must be corrected by : 3/20/12. Observed mahi mahi at 45 degrees, american sliced cheese at 50 degrees, shredded cheese blend at 47 degrees, feta cheese and hamburger patties at 43 degrees fahrenhiet in reach in maketable cooler. Foods have not been out of temperature for more than 4 hours, all foods removed from unit and placed back in walk in cooler.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler maintaining at 45 degrees This violation must be corrected by : 3/20/12. Upon callback observed walk in cooler maintaining 43 degrees. They are going to have it checked further to drop temperature to accommodate for going in and out as well. Reach in maketable cooler observed at 52 degrees upon callback.
Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength.0
Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.
Violation: 29-17-1Waste line missing at soda gun holster. bar
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs and hotdogs
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45 -burgers and cheese in reach in cooler . This violation must be corrected by : 3/20/12.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers and ribs in walk in cooler . This violation must be corrected by : 3/20/12.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler maintaining at 45 degrees This violation must be corrected by : 3/20/12.
Critical - No conspicuously located thermometer in holding unit.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0
Critical - Observed buildup of slime on soda dispensing nozzles.
Critical - Hot water not provided/shut off at employee hand wash sink.
Waste line missing at soda gun holster. bar
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
No Violations Were Observed
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. BBQ Beef Brisket, gryo meat in walk in cooler.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Grilled cooked chicken in walk in cooler.
Critical - Observed hand wash sink used for purpose other than washing hands. Observed plastic cup with black mildew like watery substance in basin of handsink and bucket on handsink by ice machine.
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of black mildew like substance in the interior of ice machine.
Critical - Observed rusted material on can opener blade.
Observed gaskets with black mold-like build-up on reach in freezer.
Critical - Hand wash sink lacking proper hand drying provisions, in room with dishmachine.
Critical - Handwashing cleanser lacking at handwashing lavatory, in room with dishmachine.
Carbon dioxide/helium tanks not adequately secured.
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.
Critical - Working containers of food removed from original container not identified by common name inside the walkin cooler.
Critical - Observed hand wash sink used for purpose other than washing hands.Observed pieces of lettuce inside the handsink.
Critical - Observed employee improperly washing hands.Observed employee turning off the water before drying her hands.
Observed cutting board grooved/pitted and no longer cleanable.
Observed residue build-up on nonfood-contact surface of the gaskets on the cook line needs cleaning.
Critical - Observed unlabeled spray bottle next to three compartment sink.
Wet mop not hung to dry.
Critical - Observed food stored on floor cooking oil. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed unlabeled spray bottle.
Observed cutting board grooved/pitted and no longer cleanable.
Observed employee with no hair restraint.Observed cook preparing food without any type of restraint on.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Behinded the pizza ovens.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Observed grill chicken breast temperature 128 degress fahrenheit. Corrected On Site.
Critical - Hand sink missing in in cook's line/room.
Lights missing the proper shield, sleeve coatings or covers.
Critical - Loose wall electrical outlet.
No choking assistance sign posted.
No mop/service sink installed/available at establishment.
Critical - No proof of required employee training provided...awaiting certificates from recent training through FLRA.
Observed ceiling in disrepair...chipped, peeling finish.
Observed small section of wall tile missing...infrastructure opening/hole.
Carbon dioxide/helium tanks not adequately secured.
Critical - Hand wash sink lacking proper hand drying provisions at the perp area.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop on top of ice machine.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop on top of the ice machine.
Critical - Observed interior of microwave soiled.
Observed wall in disrepair in front on the walk-in cooler.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet mop not hung to dry.
Critical - Working containers of food removed from original container not identified by common name.