Scampy's Degrades its Sanitary Rating
4933 Thomas Dr
Panama City Beach, FL 32408
;
Basic - Bowl or other container with no handle used to dispense food. 3rd pan in hush puppy container. **Corrected On-Site**
Basic - Case of food stored on floor in walk-in freezer. Box of Tenderloin. **Corrected On-Site** **Repeat Violation**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust like substance. In dry storage area.
Basic - Employee personal items stored in or above a food preparation area. Cell phone in wait station and above make line. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
High Priority - High - Operating with an expired Division of Hotels and Restaurants license. Owner called licensing to renew. Confirmation number 166014186. **Corrected On-Site**
High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. In wait station.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes reheating 66°F, Cook putting potatoes in microwave. He said he just put them in hot hold less than 10 minutes ago. **Corrective Action Taken**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. On cook line. **Corrected On-Site**
Basic - - From inspection on 2016-04-29: Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection on 2016-05-02:
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes on floor in freer. **Warning**
Basic - Employee eating in a food preparation or other restricted area.observed drinks in cook line **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.cook. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
Basic - Old labels stuck to food containers after cleaning. **Warning**
Basic - Open dumpster lid. **Corrected On-Site** **Warning**
Basic - Plumbing system in disrepair hand sink water leaking in trap. **Warning**
Basic - Stored crab.legs not covered in walk-in freezer. **Warning**
High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Popcorn shrimp61° F shrimp61° F fish61° out less than 4 hours. Manager iced them down temperature was 41°F. **Corrective Action Taken** **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. Pasta date marked 4/27. Red beans and rice pilaf date marked 4/28. Manager discarded it all. **Corrective Action Taken** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.rice pilaf.48°f Red beans 48° F pasta51° F **Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface,of the Dishware holding racks.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Hood filter missing from automatic fire suppression/exhaust system.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Working containers of food removed from original container not identified by common name.flour and sugar.
Basic - Drain cover(s) missing. Next to two compartment sink
Basic - Leaking pipe at plumbing fixture. Hand sink in back next to two compartment sink.
High Priority - Spray hose at dish sink lower than flood rim of sink.
Basic - Build-up of grease/dust/debris on hood filters. **Warning**will be address at next unannounced inspection.
Basic - Cove molding at floor/wall juncture broken/missing on the corner going into the dish machine area **Warning**will be address at next unannounced inspection
Basic - Floor tiles missing next to ice machine **Warning**will be address at next unannounced inspection
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
Basic - Cove molding at floor/wall juncture broken/missing on the corner going into the dish machine area **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed waitress engaging in making a salad wearing jewelry. **Warning**
Basic - Floor tiles missing next to ice machine **Warning**
Basic - Shelf soiled with food debris on the cook line **Warning**
Basic - Soil residue build-up on nonfood-contact surface of the flour container. **Warning**
Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in the dining area underneath the both and 2 live roaches behind the Pepsi reach in cooler in the waitress station,*Warning** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon inside the employee hand sink on the cook line **Corrected On-Site** **Warning**
Basic - Ceiling tile in disrepair above the open fryers **Warning**
Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout the kitchen **Warning**
Basic - Floor tiles cracked, broken or in disrepair. **Warning**
Basic - Floor tiles missing. **Warning**
Basic - Accumulation of food debris/soil residue on handwash sink on the cook line **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
Basic - Ceiling tile in disrepair above the open fryers **Warning**
Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout the kitchen **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. **Warning**
Basic - Floor tiles missing. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches above the dishwashing area inside bracket that hold the racks to the wall. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed inside employee hand dink on the cook line a steel wool inside the hand and in the outside bar a pan inside the employee hand sink **Corrected On-Site** **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue for seafood on the cook line **Warning**
Basic - Ceiling tile in disrepair. Kitchen area.
Basic - Clean utensils or equipment stored in dirty drawer or rack.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Basic - Floor tiles cracked, broken or in disrepair. Ware wash area.
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cole slaw
Basic - Leaking pipe at plumbing fixture. Under prep sink.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwasher and ice machine area.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Open dumpster lid. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Soil residue build-up on nonfood-contact surface. Flour and breading containers and dishware storage shelves.
Basic - Soiled reach-in cooler gaskets.
Basic - Standing water in handwash sink/ handwash sink draining very slowly.
Basic - Stored food not covered in walk-in freezer. Okra.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw oysters.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Auju marked 1/19/14 vegetable mix 1/20/14.
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. Au ju sauce and cook vegetable mix date marked over 7 days.
High Priority - Vacuum breaker missing at mop sink faucet.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Seafood line.
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Ceiling tile missing in kitchen.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Equipment in poor repair- observed reach in cooler not maintaining food 41°f or below- reach in cooler by handwash sink on cookline. Manager to call repair person and food is being iced down and moved to other cooler.
Basic - Floor tiles missing/ broken.
Basic - No handwashing sign provided at a hand sink used by food employees- cookline.
Basic - Stored food not covered in walk-in cooler- Parmesan cheese. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit- NASA 52°f, 53°f, shrimp 56°f, 53°f, bacon 54°f, cheese 60°f, diced tomatoes 70°f, sliced tomatoes 75°f, shrimp 49°f. Food not out for 4 hours. Doors to coolers and lids of food left open. Food is being moved and iced down to cool.
Intermediate - Reach-in cooler shelves soiled with food debris.
Intermediate - oyster tags not marked with last date served.
Basic - Stored food not covered in reach -in cooler. **Corrected On-Site**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food inside the walk in freezer.
Basic - Gaskets/seals on holding unit in poor repair.
Basic - Walk-in cooler shelves soiled with encrusted food debris.
Basic - Shelf under preparation table soiled with food debris.
Basic - No handwashing sign provided at a hand sink used by food employees on the cook line
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese **Corrected On-Site**
Critical - Observed food stored on floor. A case of bread .
Critical - Observed uncovered food in holding unit/dry storage area. Cheese in walk in cooler. **Corrected On-Site**
Critical - Chlorine sanitizer not at proper minimum strength for manual ware washing. 0 ppm
Observed build-up of food debris, dust or dirt on shelving by hand sink on cook line .
No Violations Were Observed
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lump crab
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab meat at 46 degrees fahrenheit in cheese cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burger , chicken , fish at 44 degrees fahrenheit in reach in cooler.This violation must be corrected by : 6/23/12.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. oysters at 57 degrees fahrenheit in seafood fry cooler. This violation must be corrected by : 6/23/12.
Critical - Observed food stored on floor in walk in freezer . cases of gator
Critical - Observed uncovered food in holding unit/dry storage area. crab legs in walk in freezer.
Critical - Observed employee fail to wash hands after busing tables . Corrected On Site.
Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Corrected On Site.
Observed build-up of food debris, dust , flour or dirt on shelf above steam table , by hand wash sink.
Observed water draining onto floor surface from dishwasher machine .
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Observed live flies in kitchen.
Wet mop not hung to dry.
Critical - OBSERVED CASES OF SHRIMP STORED ON WALK-IN FREEZER FLOOR
Critical - OBSERVED UNCOVERED MUSHROOMS AND CHOPPED GARLIC IN WALK-IN
OBSERVED HANDLE DOWN IN FLOUR
LID OF FLOUR CONTAINER CRACKED
OBSERVED HANDLELESS SCOOP INSIDE SAUCE CONTAINER
Critical - SANITIZER NOT AT PROPER STRENGTH
Critical - INSIDE OF ICE MACHINE SOILED WITH MOLD-LIKE SUBSTANCE
Critical - OBSERVED REACH-IN FREEZER SOILED WITH OLD FOOD DEBRIS
LIGHT SHIELDS LACKING IN KITCHEN AREA
WET MOP NOT HUNG TO DRY
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 76 -scampy sauce. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed nonfood-contact equipment in poor repair, lids to food containers.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Observed food stored on floor in freezer Corrected On Site.
Critical - Observed uncovered shrimp in walkin freezer Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Critical - Hand wash sink lacking proper hand drying provisions on cookline
Observed ceiling in disrepair above the fryers .
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
Critical - Working containers of food removed from original container not identified by common name. Bulk Flour Corrected On Site.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Observed gumbo at 128 degrees Fahrenhiet after heating 3 hours previous. Corrected On Site.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Observed Clam Chowder at 130 degrees Fahrenhiet after rehested 3vhours previous.Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk corn flour. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk Flour
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer cook area.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation. 2/10
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Observed buildup of slime on soda pepsi dispensing nozzle. Corrected On Site.
Observed gaskets with soil build up.
Critical - Hand wash sink lacking proper hand drying provisions by beverage station. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions.Bar outside were oysters are shucked. Corrected On Site.
Observed ceiling tiles in disrepair in cook area.
Observed dusty ceiling tiles and/or air conditioning vent covers over cookline area.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Observed at 200 ppm. Chlorine .Corrected On Site.
Wet mop not hung to dry. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable in the kitchen.
Observed gaskets/seals on cold holding unit in poor repair in the finished area.
Observed gaskets/seals on cold holding unit in poor repair needs replacing on the salad reachin cooler.
Observed hole in ceiling by the opened fryers.
Critical - Observed soiled reach-in cooler gaskets in the seafood area needs cleaning.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical - (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Critical - Portable fire extinguishers shall be maintained in a fully charged and operable condition and shall be kept in their designated places at all times when they are not being used. FOR REPORTING PURPOSES ONLY.
Critical - Portable fire extinguishers shall be maintained in a fully charged and operable condition and shall be kept in their designated places at all times when they are not being used.
System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
Critical - Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
Critical - WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.