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Licensee
Name: HARBOURSIDE GRILL License Number: SEA3900244
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Delinquent Secondary Status: Active
Location Address: 4103 CAUSEWAY BLVD
TAMPA, FL 33619

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/22/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 5 20
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
32-02-4    Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
32-21-4    Basic - Bathroom door not self-closing. **Warning**
36-33-4    Basic - Ceiling tile in disrepair. **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Wood prep table **Warning**
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Warning**
36-17-4    Basic - Floor tiles missing. **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above can storage **Warning**
33-11-4    Basic - Missing drain plug at dumpster. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Front counter cook line **Warning**
14-52-4    Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Dry storage shlf rusting **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door cook line **Warning**
42-04-4    Basic - Storage of tools on shelf above or with food. Food storage shelf by front counter **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
36-25-4    Basic - Wall in disrepair. Paint peeling on wall by bathroom **Warning**
21-11-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle **Warning**
03A-14-4    High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, cheese THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
03A-12-4    High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
12A-05-4    High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Devil crab THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over juice **Warning**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef, chicken THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 under dish sink THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth buckets **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line by front counter **Corrected On-Site** **Warning**
14-77-4    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. 2 door sandwich cooler on front cook line THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Warning**
14-76-4    Intermediate - Walk-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. THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
45-02-4    Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395