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Licensee
Name: COUNTRY SUPER BUFFET License Number: SEA6216525
Rank: Seating License Expiration Date: 02/01/2014
Primary Status: Delinquent Secondary Status: Active
Location Address: 5010 E BAY DR
CLEARWATER, FL 33764

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/22/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 7 23
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Veggies.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Also, no lid/straw. Cook line.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cigarettes on shelves above cook line.
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-22-4    Basic - Floor area(s) covered with standing water. In front of 2 comp sink.
35B-08-4    Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
36-15-4    Basic - Food debris accumulated on kitchen floor. Under equipment on cook line.
08B-28-4    Basic - Food prepared with soiled equipment/utensil. Gallon of milk stored on top of imitation crab on cook line.
14-70-4    Basic - Ice buildup in walk-in freezer.
10-19-4    Basic - In-use tongs stored on pipe on cook line. Pipe laden with grease.
10-06-4    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. Cornstarch cook line.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish washing area.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom.
36-70-4    Basic - Objectionable odor in establishment. Inside right walk in cooler and in employee reastroom.
29-08-4    Basic - Plumbing system in disrepair. Under 2 comp sink.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
23-09-4    Basic - Soiled reach-in cooler gaskets. Cook line.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Various items.
23-12-4    Basic - Walk-in freezer shelves soiled with encrusted food debris.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots, ketchup, water chestnuts.
12A-04-4    High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 45°, cut melon 45°, fake crab 45°, sprouts 45°, hard boiled eggs 46°.
35A-09-4    High Priority - Presence of insects, rodents, or other pests. Weevils in bread crumb bags.
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By flat top skillet at sushi station.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-05-4    Intermediate - Cutting board(s) stained/soiled. All on cook line.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Cook line.
22-22-4    Intermediate - Encrusted material on can opener blade. Heavy build up.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Large pan resting on sink.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks in kitchen. **Corrected On-Site**
35A-15-4    Intermediate - Wild bird present inside establishment. Storage area.
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