BACK BAY POOL BAR AND GRILL
14651 CHELONIA PKWY
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed no (seating change evaluation) plan reviewed was submitted with a request for seating change increase 92 seats to 192 seats. Spoke to General Manager will notify Orange County Fire Safety concerning sign off for increase in seating in the bar area, once form is completed must submit to our District office.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall near dish machine.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer 0 ppm quaternary ammonia from the pre dispenser on 3 compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sour cream 62°f, sliced tomatoes 60°f stored on the top panel per Chef less than 4 hours recommend to quick chill product immediately. Employee placed food all ice bath. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four white cutting boards has black discoloration left on the surface located on the cook line. Repeat Violation
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container used for romaine lettuce inside walk in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line. Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/16/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the utility sink located expo line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface, cold prep kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using vegetable wash for vegetables located in the cold prep room.
Food safety inspection conducted on 8/16/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - throughout kitchen causing retention of standing water Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - bar area Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dishwasher machine 154f after 2 tries. Warning - From follow-up inspection 2024-04-16: - Dish machine not in use. Establishment set up triple sink for wash, rinse, and sanitize. **Time Extended**
Food safety inspection conducted on 4/16/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 4/8/2024
High Priority
4
Intermediate
3
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean food pans on storage shelves Corrected On-Site Warning
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - throughout kitchen causing retention of standing water Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage bay below hand wash sink at cook line Warning
- 29-08-4:Basic - Plumbing system in disrepair. - hand wash sink water disconnected at cook line Warning
- 14-17-4:Basic - Shelves with rust that has pitted the surface. - drying shelves at dish station Warning
- 08B-12-5:Basic - Stored food not covered. - ice bin not actively used. Cover is soiled, jammed and collecting water that is dripping into drink ice causing contamination of ice. See stop sale Warning
- 29-17-4:Basic - Waste line missing at soda gun holster. - bar area Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - at triple sink Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dishwasher machine 154f after 2 tries. Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken salad date marked 3/30 - Buffalo sauce 3/27 Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - chicken salad date marked 3/30 - Buffalo sauce 3/27 Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - drink ice Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - house keeping brought a bodily fluid clean up kit to establishment. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - bottom shelf of 2 door Victory cooler Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - bar hand wash sink Corrected On-Site Warning
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Corrected On-Site
Food safety inspection conducted on 4/8/2024 revealed 20 total violations (4 high priority, 3 intermediate, 12 basic).
Inspection on 8/21/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents has dust accumulation on the blue filters entrance door to pool bar, reach in cooler in the back, engineering notify. **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Observed door gasket on the bottom come a loose from the frame on the reach in cooler door used for beverages.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old beverage mix spilled on the bottom reach in cooler shelves.(bar area)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked Temperature of pico 53°sliced tomatoes 50°f stored on the reach in cooler less than 4 hours recommend to quick chill product. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red stains left on the surface located on the cooler on the Cook line. Notify engineering. **Corrective Action Taken**
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stored on the shelves has tortilla chips inside. Chef removed the cracked container. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand sink located behind the bar.
Food safety inspection conducted on 8/21/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).