- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Multiple dusty air conditioning vents throughout.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee drink in refrigerator drawer with potatoes, cook line. Employee removed. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Behind stove stope used to reheat soups.
- Basic - Gaskets with slimy/mold-like build-up. Multiple reach in coolers and refrigerator drawers throughout.
- Basic - Interior of microwave soiled with encrusted food debris. Next to upright, two door reach in cooler, Cook line. Manager had employee clean. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Used to cook eggs, cook line.
- Basic - Wall soiled with accumulated food debris. Behind cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portion bags of steak 44°-46°, Alfredo 46°, chicken salad 48°. In refrigerator drawers cook line. Corrective action, manager put bags of ice on items.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausage, cook line. Manager stated items are discarded every 30 minutes if not used.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw shelled eggs ambient air temperature 64° in egg cooler, cookline. Eggs are used very quickly. Corrective action, suggest manager add to time as public health control list.
- High Priority - Shell eggs in use or stored with cracks or broken shells. 1 cracked egg on flat in egg cooler, cook line. Employee discarded cracked egg. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee rinsed utensil in handwash sink. Soiled fork in hand wash sink, server station. Manager removed item. **Corrected On-Site**
- Intermediate - Refrigerated drawers 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. Drawer containing Alfredo and chicken salad. Ambient air temperature was 49° Pan for top make table portion missing allowing cool air to escape. Manager put missing pans back. Also egg cooler, cook line. ambient air temperature was 59°. Raw shelled Eggs ambient air temperature was 64°. Eggs are used very quickly, within 30 minutes. Suggested to manager they add eggs to Time as Public Health Control List.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in eco lab spray bottle,Server station.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Wait station. **Corrected On-Site**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Corrective action explained to employee and manager that hand sanitizer must be used after washing hands.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Dry storage area.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On hose side.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cook line.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage shelf by three compartment sink.
- Basic - Equipment in poor repair. Cook line chilled egg cooler door and reach in cooler door.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line.
- Basic - Food storage container/container lid cracked or broken. Front counter by expedited window.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cook line reach in cooler, also exterior of cooking equipment is soiled. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 48° at front counter. Corrective action taken, voluntarily discarded by manager. Also discussed time as public health control as an option. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. pancake batter cook line reach in cooler. Said batter was made two hours ago. **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice cream buckets. Walk in freezer. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Knives on rack
- Basic - Soiled reach-in cooler gaskets. Drawers and make tables, cook line.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put back into his ear earbud then grabbed clean plates without washing hands. Explained to manager, h explained this to worker. Hands were washed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli and sausage links 47-52? Pancake batter 61?
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Pancake batter cooler at the end of cook line. Ambient temperature 47.8?
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Milk- smoothie mix cooler at front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment has the form but it hasn't been fill out yet.
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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of residue on juice/drink dispensing equipment. Server area. **Warning** Priority: Intermediate
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Counters in server station are sticky. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Last table in cook line. **Warning** Priority: Basic
- Intermediate - Observed: Employee used hand wash sink as a dump sink. Dining room server station, dumping coffee grounds. **Warning** Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Manager states new owner took over Nov. 2012. **Warning** Priority: High Priority
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. Multiple in cook line. **Warning** Priority: Intermediate
- Basic - Observed: Leaking pipe at plumbing fixture. Juice dispenser drain line. Server area. **Warning** Priority: Basic
- Basic - Observed: No hand washing sign provided at a hand wash sink used by food employees. Multiple. **Warning** Priority: Basic
- Intermediate - Observed: No quatenary ammonium test kit provided when using quatenary ammonium chemical santitizer at three compartment sink/warewashing machine. Triple sink and sanitizing buckets. **Corrected On-Site** **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for food safety) cold held at greater than 41 degrees Fahrenheit. Pancake batter in cook line, top of table, found at 53-55 degrees. Unable to determine for how long the batter has been in container. Manager explained they keep just small amount in pancake gun for convenience and refill it as needed. This item is not kept under time as public health control. Also, observed cook refilling pancake gun with new batter and mixing it with left over that have been out of temperature. Corrective action taken, batter was discarded. **Repeat Violation** **Warning** Priority: High Priority
- Basic - Observed: Soiled reach-in cooler gaskets. Multiple in cook line. **Warning** Priority: Basic
- Basic - Observed: Toilet not flushing/functioning properly. First one in ladies room. **Corrected On-Site** **Warning** Priority: Basic
- High Priority - Observed: Vacuum breaker missing at hose bibb. Mop sink. **Warning** Priority: High Priority
- Basic - Observed: Wiping cloth quatenary ammonium compound sanitizing solution not at proper minumum strength. 0 ppm, server area. **Warning** Priority: Basic
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3/13/2013 | Food-Licensing Inspection | Warning Issued |
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