- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of tomatoes stored on the floor
- Basic - Clean cups/glasses not properly air dried - wet nesting. Dishmachine area
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Car keys stored on main cooks line **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Manager wearing watch while serving on expo line. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet on storage shelve
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Both walk in coolers
- Basic - Food stored in dry storage area not covered. Box of Corn starch
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- 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. / at cook line
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Main cooks line
- Basic - Old food stuck to clean dishware/utensils. Observed plates on main cooks line
- Basic - Old labels stuck to food containers after cleaning. Observed throughout kitchen, back storage area Dishmachine area.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Located on table in silverware tray near office **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / container of unwashed cabbage over bags of ready to eat cut lettuce, on shelf in walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on the prep table near oven and grill
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / cooked pinto bean temped 54F, 57F. Cooked Black bean temped 54F, 59F, cooled in walk in cooler since last night.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook observed in the back kitchen , recommend Manager to more training.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. / container of Fontina cheese date marked with expiration date of 10/12/14, in walk in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. /. Cooked pinto and black bean in walk in cooler
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored beside bag of onions located Underneath prep table. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon milk stored in reach in cooler( server area)
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic pans cracked throughout kitchen **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / cooked pinto and black bean
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Fl053133 2/10/2013 **Repeat Violation**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs not marked **Warning**. Noted sauces not marked
- Intermediate - Water filter not changed according to manufacturer''s instructions. Noted filters dated 8/29/11 **Warning**
- No current insurance inspector''s boiler report or boiler certificate available for boiler. For reporting purposes only. **Warning**
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Noted in sugar, conditioner **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside empty tank, full tank in left side bar **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Absorbent tile utilized in dry storage **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Noted in dish area and kitchen vents **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack noted in dry storage **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while making guacamole. Also while scooping beans **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Shelf in server area **Corrected On-Site** **Warning**
- Basic - Food storage container/container lid cracked or broken. Lid on pico broken **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Margarita mix on floor **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. Tongs on grill handle **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in ice or ice water between uses. Tongs and scoops on cpokline **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Well by buffalo mixer **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Noted in cookline reach in cooler and bar . **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cup dispenser displayed flaking paint and rust **Corrected On-Site** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade in bottle by front cooler kitchen **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silver in rolling area. Not inverted **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go trays in dry storage not inverted. Cups not Covered **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall soiled with accumulated food debris. Walls and shelves in server area soiled **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Noted in bar area **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Seasoning mix not labeled **Corrected On-Site** **Warning**
- Flammables stored near a source of ignition. For reporting purposes only. Boxes on top of boiler **Corrected On-Site** **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Grilled vegetable online w **Warning**
- High Priority - Displayed food not properly protected from contamination. Guacamole carts for table service not protected from contact in dining room **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server scooping beans no gloves or hand wash **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cantaloupe 45F garlic butter 67. Tomato on cart 63F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Sausage , raw beef over prepped sauces **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted ground beef over unground beef and beef over pork **Warning**
- High Priority - Small flying insects in bar area. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Noted spray bottle by silverware **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs not marked **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Noted filters dated 8/29/11 **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By front side table discharged **Warning**
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Bar tile corner **Warning**
- Intermediate - Water filter not changed according to manufacturer''s instructions. Marked 3/11 **Warning**
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8/1/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) **Repeat Violation** **Warning**
- Basic - Attached equipment soiled with accumulated food debris. **Warning**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard by fryer in kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Chiles on dry storage floor **Corrected On-Site** **Warning**
- Basic - Ceiling tile missing. In liquor room **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation** **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. Coffee over tortillas **Repeat Violation** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Knapsack in dry storage area. Red bull in reach in cooler. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo wearing bracelet **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Coolers not holding temperature leaking pipe in walk in **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. Bar area **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Bar tile corner **Warning**
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Cookie crumbs, honey on cookline **Corrected On-Site** **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop in cornmeal not standing **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in silver rolling area **Repeat Violation** **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. No thermometer is end cook reach in cooler. One corrected, one not **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign at middle bar sink **Repeat Violation** **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.silverware area **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers in dry storage not inverted **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Onions, corn in walk in cooler. Sauce uncovered **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Sink by bar window not shielded **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Corn, carrots and pineapple over RTE. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. Shelves sipped rack need cleaning **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar , corn meal, **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted tomatoes. 72, 89 fryer cooling more than 2 hours **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First test strip did not register. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions 45. Butter 45. Roasted peppers 50. Mojo butter 66. Beef 45. Chicken 48 Cheese. 45 peppers 47 cut tomatoes 52 cooked corn 46 Sauce 52. Milk 47. Whipped cream 47. Watermelon 48, 60 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. Melon 60 mojo butter 66. Chicken 48 green beans 51. Mixed vegetables. 49 **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site** **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Bucket stored on floor. In bar **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Prep area and wait station **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream not marked **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not 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. Cookline reach in coolers **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab mix in Walk in cooler not marked **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by boiler room door not labeled, containing blue liquid **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Marked 3/11 **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 2/10/2013. Fl053133 **Repeat Violation** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By boiler room **Warning**
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Air conditioning vent covers had accumulation of mold-like substance, food storage room. **Repeat Violation**
- Basic - Light shield damaged/in disrepair, walk in cooler for produce and above prep table outside walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, prep cooler on cooks line.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. CB: boiler expired 2/10/2013
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4/22/2013 | Complaint Full | Call Back - Complied |
- Basic - Air conditioning vent covers had accumulation of mold-like substance, food storage room. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food, used for corn and cheese on cook line. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored, not covered or inverted on clean rack by dish area. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container and stored next to clean pans.
- Basic - Equipment in poor repair, plastic, Broken thermometer on steamer.
- Basic - Food storage container/container lid cracked or broken. Garlic and for salsa.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, on cook line by char grill and for ice cream scoops.
- Basic - Light shield damaged/in disrepair, walk in cooler for produce and above prep table outside walk in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, walk in cooler and above prep table outside walk in cooler, and clean equipment room and dry storage room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, prep cooler on cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees, bar hand sink.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels near office.
- Basic - Old food stuck to clean dishware/utensils. **Repeat Violation**
- Basic - Plastic pans not properly air-dried - wet nesting, dish wash area. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler, Bacon and roasted tomatoes.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed vegetables over sour cream in walk in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Cinnamon sugar and garlic. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, bar dish machine reading 0 ppm chlorine.
- High Priority - Employee took gum out of mouth and then handled clean equipment or utensils without washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, raw beef 44-45F in drawer of prep cooler on cooks line. Sour cream 44-45 RIC **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sweet potato held more than 4 hours **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours, cut melon 45F after cooling almost 6 hrs.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Corrected On-Site**
- High Priority - Raw burgers stored over tortillas on cook line. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sweet potato held on time as PHC not discarded after 4 hours. Cut melon improper cooling **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, bar. **Corrected On-Site**
- 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. Prep cooler on cooks line. ( there is adequate alternative refrigeration)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine for bar dish machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp and crab.
- Intermediate - Spray bottle containing toxic sanitizer not labeled.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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2/20/2013 | Complaint Full | Warning Issued |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Metal food bowls. Corrected On Site. Repeat Violation.
- Violation: 37-15-1 Observed ceiling soiled with debris - air vents. Repeat Violation. Callback inspection: majority of vents cleaned/painted.
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10/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grated cheese 50F - make table - less than 2 hours. Raw shrimp 48F [discarded], raw beef 45-47F. Callback inspection: grated cheddar, grated mozarella, blue cheese 52F, on make table [cheese and sour cream replaced - corn, cooked peppers, cheeses, sour cream must be kept on ice if cooler incapable of maintaining 41F or below. Reach in cooler below make table: raw shrimp 55F, raw chicken 46F, raw beef 51-53F, pasta 51F - all products from reach in cooler discardec. Cooler not maintaining 41F - cooler at 54F and temperature guage in cooler not reading accurately. This violation must be corrected by 9-29-12.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Discarded. Corrected On Site. Callback inspection: cutting board at make table grooved/poor repair.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Metal food bowls. Corrected On Site. Repeat Violation.
- Violation: 37-15-1 Observed ceiling soiled with debris - air vents. Repeat Violation.
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9/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean metal food bowls not stored inverted. Corrected On Site.
- Equipment and utensils not properly air-dried. Metal food bowls. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided - expired 2011. First principle certificates and training available but training not yet done. This violation must be corrected by : 9-27-12.
- Observed build up of ice- walk in freezer. Repeat Violation.
- Observed ceiling soiled with debris - air vents. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Discarded. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen employee wearing gloves - gold bracelet observed. Corrected On Site.
- Observed hole in ceiling. Gaps/hole in ceiling tiles.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grated cheese 50F - make table - less than 2 hours. Raww shrimp 48F [discarded], raw beef 45-47F.
- Observed wall soiled with debris. Wait station and bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ground beef - 90F - stored 2 hours. Corrected On Site. Discarded.
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7/27/2012 | Routine - Food | Warning Issued |
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