- Basic - No copy of latest inspection report available.
- Basic - Old food stuck to clean dishware/utensils. On plastic container on Clean storage shelf across from cook line
- Basic - Old labels stuck to food containers after cleaning. On outside of multiple containers in reach in coolers side of kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Gaskets on reach in cooler across form triple sink heavily soiled with black mold like build up, gasket on ice machine has build up, handles on reach in cooler across from cook line have debris and build up underneath.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna, sliced tomatoes 47-48° in prep top, Red pesto, cabbage cut 44-46° in reach in cooler across from cook line. shredded cabbage, shredded cheese in reach in cooler across from cook line 48°. Recommended turning down temperature of cooler or moving to different unit.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of raw hamburger over container of raw salmon in reach in cooler side of kitchen, opened box of raw hamburger over opened box of raw salmon in reach in cooler across from triple sink.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Small package of ham marked 9-29-2014 in reach in cooler side of kitchen, manager voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine in kitchen has excessive mold like accumulation
- 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 ambient across from triple sink 49°, all TCS food above 41°
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in reach-in freezer. Excessive buildup of ice in reach in freezer near cook line, next to stand up reach in cooler.
- Basic - Ice scoop handle in contact with ice. Ice scoop buried in ice in ice machine front of kitchen. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Wet white cloth under cutting board prep area across from cookline. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dishwasher.
- Basic - Non-stick coating peeling/chipping off of pans/utensils. Peeling of non stick coating on frying pan hanging above triple sink, manager voluntarily discarded. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Old food debris stuck on frying pan hanging above triple sink.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle without a lid or a straw in reach in cooler by ice machine. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Multiple along cookline, also on reach in freezer near cook line.
- Basic - Water leaking from faucet/faucet handle. Leaking faucet at front of kitchen hand sink end of cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 48°, cut tomatoes 49°, cheese 48° on prep cooler top across from cookline, corrective action, suggested Time as a Public Health Control, cook also closed prep table top and added ice.
- 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. Large plastic container of shredded mozzarella marked 4/20 in reach in cooler across from triple sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine front of kitchen. **Repeat Violation**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment has no written procedure for non-continuous cooking for sausage that is partially cooked and then cooled onsite according to chef. Gave and explained partial cooking form from division. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For milks on coffee bar. **Corrected On-Site**
- 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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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Make table cooler not maintaining potentially hazardous foods at 41'F or below **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad, make table unit, 47'F, sausage 55'F, sliced ham 50'F, cooked pasta 50'F; thermometer calibrated at time of inspection; corrective action moved to another cooler **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Read 25'F when calibrated **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area **Warning**
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Duct tape used to repair nonfood-contact surface. Exterior of ice machine
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by single service cups Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw burger patties over cooked chicken breasts Corrected On Site.
- Observed single-service items stored on floor. greenware drink cups in dry storage room Corrected On Site.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. hand sink at service counter obstructed by starbucks cups Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. rusty nail on manifold dripping into ice
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. water 126'F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage patties, on top of prep table reachin cooler, 51'F Corrected On Site. stacked too high in pan seperated and put underneath to cool
- Critical - Observed shell eggs in use or stored with cracks or broken shells. on top of prep table reachin cooler Corrected On Site. voluntarily discarded
- Critical - Observed toxic item stored in food preparation area. QUAT sanitizer bucket stored on prep table
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
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