- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All 45° eggs, milk, cheese, pork, chicken. Walkin was turned off to thaw last night and turned on early morning; all foods taken out last night and put back in walkin this morning. Walkin has not reached 41° or under to stock by up, moved all foods back to reachins in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantations at 128° sitting on counter in kitchen at cookline. Reheated to 166° for immediate service. Corrective action taken.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used to rinse utensils.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Shelf Next to 3CS. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook, put on, **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Soda cooler with passion fruit dessert at 55°. Poor circulation with black trays inside racks. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not face down in dry storage area. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 51-53° butter, cheese, cream cheese, liquid eggs, stop sale. In corner of cooler where air does not circulate. Air out of blower is 42°. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 60°, cut lettuce 66°, put in cooler, corrective action taken 43°. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Washed hands, **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked foods covered while cooling, sauted onions at 51° in walkin. And soups in deep container made yesterday at 53°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over flour in walkin, **moved eggs, Corrected On-Site** **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cutting raw beef then filling oil container. Washed hands and changed after told, corrective action taken. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Passion fruit 55° in soda cooler, cooler not circulating air to top shelf with solid trays under all items. And dairy at 51-53° in corner of walkin. Walkin air blowing 42°. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, thermometer in walkin not accurate. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauted onions covered in walkin, made yesterday at 53°. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. 11-Passion fruit desserts @ 55°, made yesterday in front cooler with sodas on top of solid tray. Air not circulating with solid trays inside. **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 sauted onions and cooked soups. **Warning**
- Intermediate - Soil residue in food storage containers. Tray under seasonings in kitchen. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in soiled container on dish storage rack.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in sugar bin. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Observed under 3 compartment sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed in chest freezer.
- Basic - Shelf under preparation table soiled with food debris. Observed across from cookline.
- Intermediate - Accumulation of black/mold-like substance in the interior of the ice machine.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2013 | Routine - Food | Call Back - Complied |
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** google online chocking poster, and print.
- 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. 60 days callback needed. 5/6/13 callback inspection, certificates on order should be here next week.
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6/6/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- 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. 60 days callback needed.
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4/16/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface, handsink at front counter, wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 49-50 walkin cooler, hotdogs, chicken, fish, tongue, dairy, all was delivered today, moved to working cooler, except for hotdogs discarded. 24 hour callback required. Extension given by DM till Monday, 4/8/13.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 50 hotdogs, in walkin, discarded.
- 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. 49-50 walkin cooler. Extension given by DM. 4/8/13 establishment purchased a new compressor, it's in their back room, tonight repairman will install initial. extension until Wednesday, 4/10/13.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash pitcher and blender.
- 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.
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4/8/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface, handsink at front counter, wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 49-50? walkin cooler, hotdogs, chicken, fish, tongue, dairy, all was delivered today, moved to working cooler, except for hotdogs discarded. 24 hour callback required. Extension given by DM till Monday, 4/8/13.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 50? hotdogs, in walkin, discarded.
- 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. 49-50? walkin cooler. Extension given by DM.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash pitcher and blender.
- 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.
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4/4/2013 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers in kitchen.
- Critical - Mopsink fixtures missing- hot and cold water, outside.
- No Heimlich maneuver sign posted.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Any employee Over 30 days of employment.
- Critical - No thermometer provided to measure temperature of food product front counter, **Corrected On-Site**
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12/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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