- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (Electric fly light near back door, not turned on. Soiled with dead flies.) **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. (Make table cooler across from stove-upper door interior panel is not attached properly.) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in some holding units. **Repeat Violation** **Warning**
- Basic - Outer openings not protected with self-closing doors. (Back door to kitchen has broken self-closing device and is open during inspection. Live flies present throughout kitchen.) **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. (Multiple staff on duty. No hand soap or paper towels provided for any food service area hand sink. Staff on-duty not utilizing training knowledge to request supplies or stock them prior to inspector request.) **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. (Person in charge unable to answer proper cold holding temperature for cold holding.) **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (T. Kumar 1-26-10) **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Hot water turned off at cookline hand sink. Cold water 83°F ) **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (Manager on duty for several months, no certified food manager card or employee training card. Observed assisting with food prep.) **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food (buffet). **Repeat Violation** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Proper hand washing procedures. Items required at all hand washing sinks. Cold holding temperature limits. Cooling temperature limits.) **Warning**
|
07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - (Box of napkins on floor of storage shed.) **Warning**
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (Electric fly light near back door, not turned on. Soiled with dead flies.) **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of food debris, dust or dirt on multiple lower shelves where clean equipment is stored. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack on shelf in dish wash room. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. 2014 posted. **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **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 cup with flip top on make table cooler.) **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. (Cell phone on cutting board) **Corrected On-Site** **Warning**
- Basic - Employees with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Faucet missing at kitchen hand sink near soda machine. **Warning**
- Basic - Floor area(s) covered with standing water under make table coolers at cook line. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor. (Bowl of sauce on floor under prep table.) **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Several utensils stored in container of water in hand sink next to cook line) **Warning**
- Basic - Interior and exterior handle of microwave heavily soiled with encrusted food debris. **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. (Make table cooler across from stove-upper door interior panel is not attached properly.) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in some holding units. **Repeat Violation** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Open dumpster lid while containing trash. Flies present. **Warning**
- Basic - Outer openings not protected with self-closing doors. (Back door to kitchen has broken self-closing device and is open during inspection. Live flies present throughout kitchen.) **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Cooked beans 48°F in full container from previous night) **Repeat Violation** **Warning**
- 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. 0ppm chlorine **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees also wearing soiled sanitary gloves and rinsing them to continue other tasks, then return to food handling. The server is clearing tables and not washing hands before prepping beverages and serving customers. Dish washer not removing gloves and washing hands between handling of dirty then clean dishes. **Warning**
- High Priority - Employee washed hands with no soap. All employees. **Warning**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. (Raid fly spray) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (95°F tandoori chicken, 87°F onion bhajii, 82°F cut tomato and lettuce, 87°F white rice, 82°F yogurt all at buffet, 39°F raw chicken, 46°F peas, 64°F vegetable dumplings, 51°F cooked lamb, 58°F cooked chicken, 68°F opened whipping cream, 50°F sealed-unopened whipping cream, 47°F raw fish, 43°F yogurt, 37°F cheese, 40°F cooked vegetables, 48°F multiple sauces, 47°F spinach. 45°F cut watermelon, 44°F sauce, 45°F beans, 45°F cooked meat **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. (Cooked beans 48°F in full container from previous night) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (113°F potato-cauliflower mix on stove for use at buffet) **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw shell eggs over sauces, cheese in walk in cooler.) **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (95°F tandoori chicken, 87°F onion bhajii, 82°F cut tomato and lettuce, 87°F white rice, 82°F yogurt all at buffet. 113°F potato-cauliflower mix on stove for use at buffet. In make table cooler: 39°F raw chicken, 46°F peas, 64°F vegetable dumplings, 51°F cooked lamb, 58°F cooked chicken, 68°F opened whipping cream, 50°F sealed-unopened whipping cream, 47°F raw fish, 43°F yogurt, 37°F cheese, 40°F cooked vegetables, 48°F multiple sauces, 47°F spinach.) **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. (Multiple staff on duty. No hand soap or paper towels provided for any food service area hand sink. Staff on-duty not utilizing training knowledge to request supplies or stock them prior to inspector request.) **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. (Person in charge unable to answer proper cold holding temperature for cold holding.) **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (3 compartment sink) **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. (Cooked chicken cooling in deep, foil covered pan at room temperature on lower prep shelf. Employee relocated pan to nearby make table cooler. Chicken cooked at noon.) **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (T. Kumar 1-26-10) **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. (Cookline hand sink with container of in-use utensils in standing water.) **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Hot water turned off at cookline hand sink. Cold water 83°F ) **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (Manager on duty for several months, no certified food manager card or employee training card. Observed assisting with food prep.) **Repeat Violation** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sinks at cook line dish wash area or kitchen prep near soda machine. (Staff supplied sop but only to one hand sink, the kitchen prep sink with a missing faucet.) **Repeat Violation** **Warning**
- Intermediate - No soap, paper towels or mechanical hand drying device provided at handwash sink. (Cookline, dish wash room and kitchen hand sinks) (at inspector request, paper towels stocked. Employees, however did not stock cookline hand sink.) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food (buffet). **Repeat Violation** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Proper hand washing procedures. Items required at all hand washing sinks. Cold holding temperature limits. Cooling temperature limits.) **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. (Next to cookline hand wash sink) **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. (Multiple pans of cooked foods from the previous day.) **Repeat Violation** **Warning**
- Intermediate - Walk-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. **Repeat Violation** **Warning**
|
07/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Unnecessary items on the premise. ( unused equipment in back lawn. Pipes, cooler, sink, rolling rack.) **Warning**
- Basic - Water leaking from faucet/faucet handle. (Kitchen) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
|
3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Unnecessary items on the premise. ( unused equipment in back lawn. Pipes, cooler, sink, rolling rack.) **Warning**
- Basic - Water leaking from faucet/faucet handle. (Kitchen) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. (Sauce, plant foods, cooked meats in walk in unit) **Warning**
|
1/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (4 open soda cans on table where clean glasses and silverware are stored at kitchen entrance.) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. (Prep employees) **Warning**
- Basic - Equipment in poor repair. (Walk in unit ambient air 46°F) **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. (Cook line cooler at top where upper door rests) **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Large covered pot of cooling sauce stored on floor in kitchen. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. (No light) **Warning**
- Basic - Unnecessary items on the premise. ( unused equipment in back lawn. Pipes, cooler, sink, rolling rack.) **Warning**
- Basic - Water leaking from faucet/faucet handle. (Kitchen) **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Sauce cooked onsite in full 5gallon bucket at 52°F-63°F prepared prior to inspection day. 4 sauce containers, 1yogurt container (processed on-site.) **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. (Prep employee while cutiing onions) **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (All foods in walk in unit that were not in large containers cooling are between 44°F and 46°F .) corrective action, staff opened walk in freezer into walk in cooler to cool unit down until unit is checked by a technician. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Sauce on stove holding for buffet line at 82°F ) corrected action: reheated to boil. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw shell eggs on top shelf in walk in cooler over sauces, condiments and opened canned vegetables.) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. (At cookline) **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. (Container in dish room hand sink) **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. (5 employees observed cooking, prepping food, monitoring buffet table) **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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 - No soap provided at handwash sink. (Dish room) **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Sauce cooling in walk in unit from unknown prep day. Sauce not prepared today per staff.) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Large pot of sauce) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (Cooked chicken, covered and at 100°F on prep counter at cookline) **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. (Sauce, plant foods, cooked meats in walk in unit) **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle of blue chemical) **Corrected On-Site** **Warning**
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment in poor repair. (3 compartment sink welds between bays are insufficient to keep bays from leaking into each other. Welds to be repaired or sink replaced.)
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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9/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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