- High Priority - Displayed food not properly protected from contamination. Soups and bread.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by employees.
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 69° at front line.
- High Priority - Displayed food not properly protected from contamination. Soups and bread.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas 118°, spinach empanadas 128°, inside hot holding unit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by employees.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- High Priority - Displayed food not properly protected from contamination. Asiago breadsticks stored at front counter without barrier/protection
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Handles must be up
- Faucet/handle missing at plumbing fixture.hand washing sink in kitchen
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.freezer
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.soup put out for hot holding partly frozen
- Faucet/handle missing at plumbing fixture.hand wasing sink in kitchen
- Critical - Handwash sink not accessible for employee use at all times.boxes on floor in front
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener holder
- Critical - Observed potentially hazardous food thawed in standing water.frozen soup and bag of chicken in 3 comp sink
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hotel and Restaurant license not properly displayed.not current 2012 license posted
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.frozen soup Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.standup freezer in kitchen
- Critical - Observed raw animal food stored over ready-to-eat food.eggs on bottom
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed toxic item improperly stored.
- Critical - Observed toxic item stored by utensils.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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10/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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