- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler
- Basic - Food stored in holding unit not covered, sugar in cabinet open bag **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, in refrigerator next to door opening into kitchen.
- Basic - Reuse of single-use articles, styrofoam cup in sugar **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitize, at 10 ppm . **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used under cutting board on sandwich prep cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, in reach in cooler 44°F, cooked onions 46°F, 45°F ham in sandwich prep cooler. Operator had top door left open, operator adjusted thermostat lower to maintain 41°F or below and added ice bags at top area of cooler, during inspection temperatures of food were 41°F or below operator has other coolers also that are maintaining 41°F or below
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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, prep cooler some food temperatures above ranged 44°F -46°F . Operator adjusted cooler thermostat lower
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation, sandwich cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, sandwich cooler, and refrigerator by doorway **Corrected On-Site**
- Basic - Reach-in cooler bottom shelf with rust that has pitted the surface, and paint peeling off, of refrigerator by doorway
- Basic - Reach-in cooler gasket torn/in disrepair, white upright refrigerator in corner by doorway
- Basic - Reuse of single-service articles, souffl cup used for scooping in sandwich prep cooler **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm **Corrected On-Site** **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination, donut holes on counter, without a proper lid covering **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 45°F, 45°F turkey, 47°F sausage, 49°F shell eggs in sandwich prep cooler **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, sandwich prep cooler bottom shelf
- 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. Operator emptied cooler of foods and adjusted thermostat to maintain 41°F or below
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair, faucet handles broken will not turn on hot water. Operator repaired during inspection. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, over 200 ppm. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, over 200 ppm **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Food not stored at least 6 inches off of the floor, buckets dips for donuts. **Warning**
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid, cooked chicken at 57?F in microwave **Corrected On-Site** **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. **Corrected On-Site** **Warning**
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2/12/2013 | Routine - Food | Warning Issued |
- Critical - Food Manager Certification not from approved provider.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
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10/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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