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Licensee
Name:
ROD & REEL PIER
License Number:
SEA5103591
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
875 N SHORE DR ANNA MARIA, FL 34216-9999
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/07/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
5
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.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. At lower level walk in cooler, observed cooked potatoes in Ian stored directly on floor. **Corrected On-Site** **Warning**
Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters with coffee grinds stored unprotected at upper level kitchen.
**Corrected On-Site** **Repeat Violation** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at three compartment sink at at lower level kitchen. **Warning**
Basic - Working containers of food removed from original container not identified by common name. At lower level kitchen, observed unlabeled bin of flour. **Corrected On-Site** **Repeat Violation** **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. At upper level kitchen, observed dish machine Chlorine sanitizer at 0ppm. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At triple door hooded reach in cooler on cook line, observed ambient air temperature at 34°F. Observed the following temperatures: at hood diced tomatoes; Plant Foods (55°F - Cold Holding), sliced Swiss ; Dairy (54°F - Cold Holding). At glass front reach in cooler at upper level kitchen wait station, observed ambient air temperature at 44°F. Observed the following temperatures: butter; Dairy (56°F - Cold Holding). At single door upright cooler proximal al to dish machine, observed ambient air temperature at 58°F. Observed the following temperatures: ; Plant Foods (55-56°F - Cold Holding), raw chicken ; Poultry (55-57°F - Cold Holding), diced tomatoes; Plant Foods (59°F - Cold Holding). Advised operator keep food at hood on ice and to relocate food at single door upright reach in cooler to unit capable of cold holding food at 41°F or below. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. At single door upright cooler proximal al to dish machine, observed ambient air temperature at 58°F. Observed the following temperatures: Raw chicken ; Poultry (55-57°F - Cold Holding). **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At single door upright cooler proximal al to dish machine, observed ambient air temperature at 58°F. Observed the following temperatures: ; Plant Foods (55-56°F - Cold Holding), raw chicken ; Poultry (55-57°F - Cold Holding), diced tomatoes; Plant Foods (59°F - Cold Holding). **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lower level walk in cooler, observed cooked potatoes cooling while covered in pan exceeding 4 inches in depth at approximately 14:45 at 50-55°F. Per operator, potatoes were prepared between 10:30 and 11:00am. At approximately 15:00, observed potatoes 49-53°F. Advised operator to refrain from covering food items while cooling and to cool in shallow pans. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. At lower level walk in cooler, observed cooked potatoes cooling while covered in pan exceeding 4 inches in depth at approximately 14:45 at 50-55°F. Per operator, potatoes were prepared between 10:30 and 11:00am. At approximately 15:00, observed potatoes 49-53°F. Advised operator to refrain from covering food items while cooling and to cool in shallow pans. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 22 out of 25 food handler cards expired. **Warning**
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.