- No Violations Were Observed
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11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook line / pizza station **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chili cooked on 10/29/14 in the walk in cooler was 63°. Calibrated thermometers with chef, chefs thermometers calibrated at 33°. Rechecked chili at 63°, chefs at 64° **Warning** Call back found no chili ( food tested on 10/29/14 was marinara temped at 63° cooling over night). Call back on 10/31/14 found bolognese cooling over night at 48° for more than 6 hours. Legal Action Form distributed.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. John Doelle - 9/23/09 **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks on the cook line **Warning**
- 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. Cook on the line cutting butter without gloves. Employee at the wait area slicing bread with no gloves on hand. **Warning**
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook line / pizza station **Warning**
- Basic - Food stored on floor. Bag in a box / cooking oils **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Light not functioning under the hood **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated grease under the drain board at the dish machine area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on the cook line 78°, placed at the line at 11:30am. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chili cooked on 10/29/14 in the walk in cooler was 63°. Calibrated thermometers with chef, chefs thermometers calibrated at 33°. Rechecked chili at 63°, chefs at 64° **Warning**
- High Priority - Rodent activity present as evidenced of 36 dried rodent droppings found on the top of the dish machine. No other activity was present anywhere else on the property. Twenty four hours call back inspection authorized by Lydia Gonzalez, Tallahassee. **Warning**
- Intermediate - Employee used handwash sink as a dump sink at the wait area **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. John Doelle - 9/23/09 **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili cooked from 10/29/14 checked at 63° **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Containers of panko / bread crumbs on the floor in the dry storage. **Warning**
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3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Containers of panko / bread crumbs on the floor in the dry storage. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Clean in use knives were stored between the cooling equipment at the cook line **Corrected On-Site** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. All persons in the food prep areas require a hair restraint. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. The handle of the spoon was inside the pasta at the cook line at the fryer station. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the first cook line area in standing water at 74°. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Inside the hood cover above the dish machine. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook failing to wash hands before changing into clean gloves. **Corrected On-Site** **Warning**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or b'arnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Establishment uses raw shell eggs in the Caesar dressing made in house. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork butt was over the buns in the walk in freezer. **Corrected On-Site** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
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1/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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