- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used to dispense fresh chopped garlic. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. The microwave oven on the left side of the cook's line
- Basic - No handwashing sign provided at a hand sink used by food employees. At the bar hand wash sink.
- Basic - Stored food not covered in walk-in cooler. Black beans cooked on Saturday, 3/1/14. Cooked, cooled rice.
- 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. Black beans in the walk-in cooler. Provided Spanish cooling tip sheet.
- 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. Black beans in the walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over pork. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At the bar hand wash sink. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans in plastic cambro containers at least 14" deep.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Black beans in the walk-in cooler.
- 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 Black beans and cooked ground beef made on Saturday,3/1/14. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Next to the portable steam table in the kitchen. **Repeat Violation**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Meat cooler on the cooks line. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site** **Warning**
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1/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic souffl cup used for salt. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Used to cover cooked broccoli **Corrected On-Site** **Warning**
- Basic - Floor area(s) covered with standing water by the 3 compartment sink. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chickens **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Meat cooler on the cooks line. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rapidly reheated. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected 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. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Includes walk-in coolers and reconfiguration of the dining room and bar.**Warning** **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site** **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. All cooked food in the walk-in cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in the service area. **Warning**
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10/24/2013 | Routine - Food | Warning Issued |
- Basic - Clean linens stored in improper location.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.Flour
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.Straws contaminated during accident- manager discarded **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Oil **Corrected On-Site**
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food in walk in cooler at 45.5 f . Corrective action - lowered thermostat
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over bread in reach in cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.raw beef at 48? f in reach in cooler- see stop sale- manager discarded **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.raw beef in reach in cooler- Manager discarded **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.by rice-
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in walk in cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.by ice machine **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beans and other ready to eat in walk in cooler
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/24/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/24/12.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee not changing gloves when switching from raw animal food to ready to eat Corrected On Site.
- Observed nonfood-grade containers used for food storage. Grocer bag
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sandwiches Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Straws
- Critical - Working containers of food removed from original container not identified by common name. Oil ,water
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8/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider Serve Safe. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 05/12/12. This violation must be corrected by : 05/12/12.
- Critical - Hand wash sink lacking proper hand drying provisions. By ice machine
- Critical - Handwash sink not accessible for employee use at all times. By ice machine
- Critical - Handwashing cleanser lacking at handwashing lavatory. By ice machine
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. By ice machine
- Observed clean equipment stored on floor. Glass rack with glasses- Corrective action- back in diswasher-
- Critical - Observed cloth used as a food-contact surface. On brocoli in walk in cooler
- Critical - Observed employee improperly washing hands. No saop in hand washing sink Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Black bean in large container uncover at 48* F- Back in walk in freezer- Suggested the use of ice sticks to operator-
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.By ice machine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit- Beef over fish in walk icooler Corrected On Site.
- Critical - Observed toxic item stored by food. Windex stored by food/ preparation Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soupes, sauces and beans iwalk in cooler Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour
- Critical - Working containers of food removed from original container not identified by common name. Water Corrected On Site.
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3/12/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area
- Critical - No handwashing sign provided at a handsink used by food employees. Bar Area
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed food stored on floor. Boxes in freezer
- Observed utensils in poor condition. Scoope
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Flour
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11/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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