- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit- sausage 46-47 operator voluntarily discarded. **Admin Complaint** **Repeat Violation** On CB, sausage recorded at 49, commercially processed mixed peppers 50. At CB, commercially process mixed pepper 52, can was open at 10:00am and sausages at 45° also brought at 1000 not at 41° after 4 hours. Time 3:2pm
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10/28/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit- sausage 46-47 operator voluntarily discarded. **Admin Complaint** **Repeat Violation** On CB, sausage recorded at 49°, commercially processed mixed peppers 50°.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder- ambient air temperature and cold holding items recorded at 46-47; only cooler on site; a chest freezer and steam table are available on site. **Admin Complaint** **Repeat Violation** On CB, product recorded at 49-51°.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- sausage. **Warning** On CB, no ready to eat- time/temperature control for safety product was date marked.
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7/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit- sausage 46-47° operator voluntarily discarded. **Admin Complaint** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder- ambient air temperature and cold holding items recorded at 46-47°; only cooler on site; a chest freezer and steam table are available on site. **Admin Complaint** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- sausage. **Warning**
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7/12/2013 | Routine - Food | Administrative complaint recommended |
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- various plant foods removed from original can/packaging at 51-53? in reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder- reach in cooler product at 51-53?; only cooler on site. A chest freezer and hot holding equipment is available and functioning. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/22/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2011 | Routine - Food | Call Back - Complied |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Critical - Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Critical - Approved source-wholesome, sound condition
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee hygiene
- Critical - Employee training validation
- Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Plumbing installed and maintained
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7/5/2011 | Routine - Food | Warning Issued |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Thermometers, gauges, test kits provided
- Critical - Employee training validation
- Thermometers provided and conspicuously placed
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5/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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