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Beef 'O' Brady's #258

Beef 'O' Brady's #258
2825 Garden St
Suites 9-12
Titusville, FL 32796
(321)268-2929

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: TITUSVILLE BEEF O' BRADY'S
License Number: 1505681
License ID: 5966007
Inspection Visit ID: 5448880
Inspection Date: Tuesday, December 30, 2014
Inspection Number: 2453169
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
36-35-4 Basic.Ceiling soiled with accumulated grease and food debris **Warning**
36-36-4 Basic.Ceiling tile missing. Game room **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
36-22-4 Basic.Floor area(s) covered with standing water of the walk in cooler **Warning**
23-07-4 Basic.Gaskets with slimy/mold-like build-up. Cook line cooler located by fryers **Warning**
14-20-4 Basic.Ripped/worn tin foil used as non food-contact shelf cover. **Warning**

Inspection For: TITUSVILLE BEEF O' BRADY'S
License Number: 1505681
License ID: 5966007
Inspection Visit ID: 5420703
Inspection Date: Tuesday, October 28, 2014
Inspection Number: 2453169
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Buckets of pickles and celery stored on floor of the walk in cooler **Warning**
36-35-4 Basic.Ceiling soiled with accumulated grease and food debris **Warning**
36-36-4 Basic.Ceiling tile missing. Game room **Warning**
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. Fajita plates **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
36-22-4 Basic.Floor area(s) covered with standing water of the walk in cooler **Warning**
23-07-4 Basic.Gaskets with slimy/mold-like build-up. Cook line cooler located by fryers **Warning**
10-18-4 Basic.In-use utensil stored in sanitizer between uses. Wisk **Corrected On-Site** **Warning**
16-07-4 Basic.Moderate Accumulation of debris in three-compartment sink. **Warning**
23-03-4 Basic.Moderate Build-up of grease on exterior of cook line equipment. **Warning**
16-48-4 Basic.Old food stuck to clean dishware/utensils. **Warning**
14-20-4 Basic.Ripped/worn tin foil used as non food-contact shelf cover. **Warning**
14-38-4 Basic.Several Food storage containers cracked or broken. **Warning**
41-02-4 High Priority.Degreaser stored by or with food. **Corrected On-Site** **Warning**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. 4 door freezer. Containers of raw shrimp and chicken over opened bags of fries. **Warning**
02C-03-4 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. Cooked ribs and opened bodies of deli meats **Warning**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Found cooked chicken breasts cooling in deep plastic container while stacked and covered. Cook placed in shallow containers uncovered. **Corrected On-Site** **Warning**
53A-07-5 Intermediate.No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Back prep room **Corrected On-Site** **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Beef 'O' Brady's #258 in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Beef 'O' Brady's #258.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Beef 'O' Brady's #258 may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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