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Licensee
Name:
HAROLD SELTZER'S STEAKHOUSE
License Number:
SEA6102819
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
9409 US HWY 19 N # 493 PORT RICHEY, FL 34668
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
04/22/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
4
10
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 - Cleaned and sanitized equipment or utensils not properly stored. Salad plates near hand wash sink and soap, Corrected on Site: plates removed **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Jacket and purse on dry food storage shelf in pantry, Corrected on Site: removed **Corrected On-Site** **Warning**
Basic - Raw fruits/vegetables not washed prior to preparation.
Onions Corrected on Site: educated on washing vegetables before cutting **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
SS reach in cooler at cook line:; crab (45°F - Cold Holding); rice (43°F - Cold Holding); mashed potatoes (45°F - Cold Holding)
Thermostat lowered to 38°F from 43°F. Manager will monitor. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbie and tray Corrected on Site: removed from hand wash sink in expo area **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Washing parsley Corrected on Site: explained single use of hand wash sink **Repeat Violation** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink at wait station Corrected on Site: manager turned in **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
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.
