- Intermediate - Records/documents for required employee training do not contain all of the required information. / both employees certificate missing date of birth.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. / photo copies only.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface,rep table.
- Basic - Employee with no hair restraint while engaging in food preparation, cook.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor, onion, tortillas and lemons
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-contact equipment in poor repair, reach on cooler had ambient temp of 44°f, reach in cooler went down to 43°f **Corrected On-Site**
- Basic - Single-service utensils reused, take out containers not inverted. **Corrected On-Site**
- Basic - Soiled items too large for dishmachine or three-compartment sink not rough cleaned to remove food particles prior to washing resulting in the item being soiled after washing occurs, cook washed spatula and rinse did not sanitized.
- Basic - Working containers of food removed from original container not identified by common name, spray bottle with oil.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, touching salads with bare hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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07/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. French fries and oil **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken tenders 44 f
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck cooked day before yesterday.
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1/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole on the floor by the rear door
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. 5853786
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45 in the reach in cooler in/at kitchen (tall unit)
- High Priority - Live flies in kitchen.
- 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. Provided state form
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flat grill
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per owner he has three employees but could not provide either the CFM info, or employee training
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roasted mushrooms made previous Saturday
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. / operator is serving undercooked meat.
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4/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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