The View Degrades its Sanitary Rating
11127 Front Beach Rd
Panama City Beach, FL 32407
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Basic - Case/container/bag of food stored on floor in dry storage area.box of chips . **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. Cook line. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.next to ice machine.
Basic - No handwashing sign provided at a hand sink used by food employees, in the bar area.
Basic - Reach-in cooler gasket torn/in disrepair, by the microwave.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Employee used handwash sink as a dump sink. Dumping milk inside the employee hand sink.
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Cook line. **Corrected On-Site**
Basic - Build-up of grease on nonfood-contact surface, inside both ovens on the cook line.
Basic - Employee personal items stored in or above a food preparation area. Observed employee head phone setting on cook bacon. **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.wach cook line. **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. Case chicken inside walk in cooler setting on a tray pan.
Basic - Observed standing water in bottom of reach-in cooler, on the cook line.
Basic - Water leaking from pipe and/or faucet/handle, at the three compartment sink.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Basic - Ceiling tile missing. Dry storage area and make line.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in front wait station.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Subway salad in reach in cooler. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Purse in prep area. **Corrected On-Site** **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting. Pas in dish room. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside. Door in dining room farthest from kitchen.
Basic - Food stored on floor. Cooking oil by make line.
Basic - Light in reach in back area reach in cooler damaged/in disrepair.
Basic - Outer openings not protected with self-closing doors. Back door cracked open. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils by dish wash area.
Basic - Soiled reach-in cooler gaskets. Both coolers in front kitchen area.
Basic - Stored food not covered in walk-in cooler. Rice **Corrected On-Site**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name. Clear liquid Squirt bottle in prep area.
High Priority - 2 Live, small flying insects in kitchen, food preparation area, or food storage area. One In kitchen wait station and one in lobby bar.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 53°, chicken 49°, sausage 58°, sliced ham 50°F, steak 55°F, melon50°F, manager corrected with ice bath with in four hours. **Corrective Action Taken**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bloody Mary bar. Manager removed from service. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shredded cheese, liquid egg mixture and pancake mixture.
Intermediate - Accumulation of black substance on the door of the ice machine.
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. Opened milk. **Corrected On-Site**
Basic - Current Hotel and Restaurant license not displayed.
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. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area. Observed a backpack in a food prep area. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees next to dish machine.
Basic - Working containers of food removed from original container not identified by common name. Observed breading mix not labeled on the back shelves in the stockroom area. **Corrected On-Site** **Repeat Violation**
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
High Priority - Employee washed hands with no soap. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the exterior of the ice machine. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
Basic - Clean knives/utensils stored in crevices between equipment.
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. Observed dish machine not dispensing sanitizer.
Basic - Employee hand sink not properly sealed.
Basic - Food stored on floor. Observed can good on the floor and coffee I dry storage area, **Corrected On-Site**
Basic - Hole in wall underneath the three compartment sink.
Basic - Working containers of food removed from original container not identified by common name on the cook line.
High Priority - Toxic substance/chemical stored by or with food. Observed bleach setting next to clean pans. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled by the prep sink **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container inside the grits to be dispense. **Corrected On-Site**
Basic - Clean equipment stored on floor. Food trays on the next to the oven. **Corrected On-Site**
Basic - Clean pots and pans not stored inverted or in a protected manner in the dishwashing area **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.cook. **Corrected On-Site**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - Hole in wall underneath the three compartment sink.
Basic - Soil residue build-up on nonfood-contact surface on the top oven. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed food not labeled in the dry storage area (grits ) **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook
High Priority - Employee washed hands with no soap.
High Priority - No air gap present between water supply inlet and flood rim of equipment/sink for the dishwasher.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash his hands in three compartment sink.
Basic - Accumulation of food debris/soil residue on handwash sink next to dishwashing machine
Basic - Carbon dioxide/helium tanks not adequately secured in the waitress srptation
Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site**
Basic - Gaskets/seals on holding unit in poor repair on the cook line
Basic - No handwashing sign provided at a hand sink used by food employees next to dishwashing machine
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Employee used handwash sink as a dump sink in the waitress station.
Basic - Carbon dioxide/helium tanks not adequately secured,in the dry storage area.
Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook engaging in food prep on the cook line not wearing a restraint.
Basic - Old labels stuck to food containers after cleaning on te fish line.
Basic - Reach-in cooler gasket torn/in disrepair on the cook line.
Basic - Soiled reach-in cooler gaskets infront of the open fryers
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cook rice inside reach in cooler ( FWE) refrigerator cook rice 56 f, from last night **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook washing his hands in the three compartment sink
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket setting inside the employee and sink in the waitress station in the kitchen.
Intermediate - No soap provided at handwash sink at the employee hand sink in the dining waitress station and the waitress station in the kitchen and in the back kitchen area.
Basic - Clean pots and pans not stored inverted or in a protected manner.
Basic - Coffee filters not stored in a protected manner to prevent contamination inside the waitress station .
Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
High Priority - Employee washed hands with no soap.
High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter packs on buffet line at 47° f , due to ice melting .
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 130° f in hot hold cabinet.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of fish **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In Wait station area.
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
Intermediate - Handwash sink used for purposes other than hand washing . Ice in sink . **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with clean boxes of gloves . **Corrected On-Site**
No Violations Were Observed
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 55 f on buffet line . **Warning**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese left at room temperature 63 f . **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over open salads **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. **Warning**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
Basic - Bowl or other container with no handle used to dispense food. Sugar **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 - Employee rinsed utensil in handwash sink. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish sink **Warning**
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked inside the walkin cooler.
Critical - No conspicuously located thermometer in holding unit on the cookline.
Critical - Observed uncovered food in holding unit/dry storage area.Observed coffee inside the filter not covered on the pickup lline.
Critical - Observed employee with open cuts in the kitchen area.. Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands.Observed a plastic container of dishwater setting inside the employee handsink in the waitress station.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed employee scooping ice into the drink cup wearing a watch. Corrected On Site.
Critical - Observed employee improperly washing hands.
Critical - Observed employee improperly washing hands.
Observed employee with no hair restraint.Observed employee engaging in foods preparation not wearing a restraint.
Equipment and utensils not properly air-dried.Observed employee bringing out utensils not air -dried.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 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 - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Ham, sausage cheese at 49 degrees for more than 4 hours.Repeat Violation, 10/26/11.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gravy
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage , cheese , and ham at 49 degrees. Repeat Violation, 10/26/11.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler on cookline , maintaining at 49 degrees fahrenheit. Repeat Violation , 10/26/11.
Critical - No conspicuously located thermometer in holding unit.
Critical - Displayed food not properly protected from contamination. fruit
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. steak on top of bread Corrected On Site.
Critical - Observed cases of food stored on floor in walkin freezer.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Canadian bacon, egg wash, ham, liquid eggs.Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. Bulk sugar and semalina flour in dry storage.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter sitting out in kitchen at 74 degrees fahrenhiet. Placed in freezer, 20 minutes to get to 41 degrees or below. Observed at 37 degrees fahrenhiet.Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham and egg wash at 53 degrees fahrenhiet, observed canadian bacon at 49 degrees fahrenhiet and liquid eggs at 44 degrees fahrenhiet in reach in cooler at kitchen line. Stop Sale issued.Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at kitchen line. Repairman on site. Repair completed before I left.Corrected On Site.
Observed plastic cup in bulk sugar with no handle used to dispense sugar. Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Ladles, serving utensils. Corrected On Site.
Observed single-service items stored on floor. Cups in dry storage. Corrected On Site.
Critical - Observed spray hose at three compartment sink lower than flood rim of sink.
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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 53, Corrected On Site.
Critical - No conspicuously located thermometer in holding unit.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Critical - Observed cases of food stored on floor in walkin freezer .
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Critical - Hand wash sink lacking proper hand drying provisions.
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 and in walkin cooler.m
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of slime on soda dispensing nozzles.bar
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed food not maintained frozen in a freezer.fries
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
No copy of latest inspection report. Corrected On Site.
Observed ceiling tiles has water damage in the lobby by the entrance going into the lobby.
Critical - Observed encrusted material on can opener.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.cup inside the flour.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.scallops was 45 degrees. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp 45 degrees.Corrected On Site.
Observed single-service articles stored without protection from contamination straws not individual wrapped.
Critical - Observed soiled reach-in cooler gaskets under the orange juice station.
Critical - Observed unlabeled spray bottle in the back by the handwash sink that located infront of the oven.
Wet wiping cloth not stored in sanitizing solution between uses on the counter in the kitchen area.
Critical - Working containers of food removed from original container not identified by common name.sugar not labeled.
Carbon dioxide/helium tanks not adequately secured by your drink station in the back in front of the cook area.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location on top of the ice machine,ice scoop.
Critical - Observed buildup of soiled material on mixer head.
Observed dusty ceiling tiles and/or air conditioning vent covers in the kitchen area.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed unlabeled spray bottle.
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.Observed fire extinguisher on the floor in front of the electrical box.
Critical - Vacuum breaker mising at hose bibb by your mop sink area.