Galley Inspection Report 30Apr2025.pdf
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- Attached to
- St Petersburg- Mess Attendant
- Solicitation number
- 70Z084QAA852200
About this file
This document is a U.S. Coast Guard Food Service Establishment Inspection Report for Sector St. Petersburg, located at 1301 Beach Drive SE, St. Petersburg, FL. The comprehensive inspection form covers multiple aspects of food service operations, including food protection, temperature control, personnel hygiene, equipment sanitation, plumbing, waste disposal, and facility maintenance. The inspection was conducted on 30 April 2025, with a seating capacity of 60 and classified as a routine galley inspection utilizing public water supply and sewage disposal systems.
The report provides a detailed checklist across 46 specific inspection items, categorizing observations under areas such as approved food sources, time/temperature control, personnel practices, food equipment, sanitation, and other operational criteria. While no specific violations are marked as corrected or repeated on this form, the document serves as a standard assessment tool for ensuring food safety and sanitation standards are maintained in the Coast Guard's food service establishment, aligning with the broader solicitation for Mess Attendant Services that requires maintaining high standards of cleanliness and food service protocols.
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Text version
DEPARTMENT OF HOMELAND SECURITY
U.S. COAST GUARD
FOOD SERVICE ESTABLISHMENT INSPECTION REPORT FORM
DISTRICT i UNITNAMEANDADDRESS DATE -
D7 Sector St. Petersburg 1301 Beach Drive SE St. Petersburg, Fl 3014YR%-3 INSTRUCTIONS: Maric)( in the items below that have been identified as inadequate or in violation of the recommendations of the Food Safety and Sanitation
UP. Consult the UP for guIdance on correction of violations. Mark Corrected on Site (COS) or Repeat Violation (R) accordingly.
SEATING CAPACITY WATER SUPPLY (check one) SEWAGE DISPOSAL (check one) TYPE OF INSPECTION (check one) 60 PUBLIC fl PRLVATC ~ PUBLIC ~ PRIVATE ~ GALLEY fl CLUB ~ OTHER PURPOSE OF INSPECTION (check one)
TEl ROUTtNE FOLLOW-UP fl COMPLAINT INVESTIGATION OTHER
FOOD SERVICE PERSONNEL CERTIFIED (check one): ~ YES fl NO FOOD SERVICE PERSONNEL PHYSICALS (check one): fl YES fl NO
ITEM X COS R DESCRIPTION ITEM X COS R DESCRIPTION
~ — APPROVED SOURCE — — WATER
ZL — Food obtained from apprdved source. *29 — — — Water source safe: Hot and cold under pressure.
2 Food received at proper temperature. SEWAGE 3 — — — Food in good condition, safe and unadulterated. ‘30 — — Sewage and waste water properly disposed.
4 Required source records available for selected foods — — - PLUMBING
— — (e.g., shellstock tags). 31 — Installed, maintained, . — - FOOD PROTECTION *32 — — Cross connection, backflow prevented.
*6 — — — Proper date marking and handling for leftovers. — — — TOILET AND HANDWASHING FACILITIES
•6 Fodd protection during storage, preparation, dIsplay, *33 Handwashing and toilet faciliies properly constructed,service and transportation, supplied, and cleaned.
7 Haddling of food and ice is minimized. — — GARBAGE AND REFUSE DISPOSAL 6 — — — Fodd and ice dIspensing utensils properly stored. — Containers or receptacles, covered: adequate number, 9 — — — Consumer advisory provided for raw/undercooked food. — — — — Insect/rodent proof, emptied and cleaned frequently.
~— — TIMEITEMPERATURE CONTROL FOR SAFETY Garbage and refuse properly disposed; facilities 10 Proper cooking time and temperatures. maintained.
11 — — Propef reheating procedures for hot holding. — — — — INSECT, RODENT AND ANIMAL CONTROL 12 — — — Proper cooling time and temperature. *36 Presence of insect/rodent - outer openings protected.
*13 — — Proper hot/cold holding temperatures. — — — no dogs, cats or other animals.
14 — — — Approved thawing methods used. 37 — — Integrated Pest Management Program up-to-date.
: — . PERSONNEL — FLOORS.WALLSANDCEILINGS
‘16 — — — Personnel with Infections restricted. — — Floors: constructed, drained, clean and in good-repair, ‘16 — — — Hands washed and dean, good hygienic practices. — — — covering installation. dustless cleaning methods.
17 Clean clothes and hair restraints. — Walls, ceilings, and attached equipment: properly
— — — FOOD EQUIPMENT AND UTENSILS 39 constructed, good repair, dean surfaces, dustless
— — — — , cleaning methods.
18 Food and ice contact surfaces: properly designed, — LIGHTING AND VENTILATIONconstructed, maintained, installed and located. — — — . - . . - -
— — — 40 Adequate ventilation and Iighhng in food service, 19 Dishwashing facilities: properly designed, constructed, — — storage and sanitary areas.
— — maintained, installed, located and operated. — Range exhaust hood: free of grease build-up and
‘20 — — — Thermometers provided and accurate. — — manufacturer specifications kept on file.
21 — — — Singte-service articles: proper storage and dispensing. 42 — Ventilation hoods provided and maintained, lighting 22 — No re-use of single-service articles, fixtures shielded or shatter resistant.
i~. — — Pre-flushed, scraped, soaked. — OThER OPERATIONS 24 — — —- Wash rinse water: clean, proper temperature. ‘43 — — — Toxic items properly stored, labeled and used.
‘25 Sanitizing rinse: clean, temperature, concentration. — Premises maintained free of litter/unnecessary 28 — — — W7pIng cloths, clean, use restricted. 44 - articles, cleaning/maintenance equipment properly
— — — — stored, authorized personnel only.
27 Food-contact surfaces of equIpment/utensils clean, free — — Complete separation from living/sleeping quarters and
— — — of abrasives and detergents. laundry.
28 — Storage, handling of clean equipment/utensils. 46 Clean and soiled linens properly stored.
‘ CRITICAL ITEMS REQUIRING IMMEDIATE ATTENTION
DATE OF INSPEC ION RECEIV 0 BY tNt INSPECTE~ Lb4Y4~ 1~~ V
Page 1 of 1CG-5145 (06119) All Previous Editions Obsolete
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