- No Violations Were Observed
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 1 dead roach on a prep table in the south end of the kitchen. 1 dead roach on a shelf under a prep table where spices are stored on the cook's line. At least 10 dead roaches in a container used to store utensils outside the walk-in cooler door. Observed at least 20 dead roaches in a large pot outside the walk- in cooler door. Observed 5 dead roaches under the dish machine. **Warning**
- Basic - Hole in the south wall in the kitchen at the base board. **Warning**
- Basic - Raw animal food stored above unwashed produce. Eggs over unwashed produce in the walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 roaches on the wall behind the hot water heater near the dish machine. Observed at least 10 roaches on a wall behind shelving near the walk-in cooler door. Observed 1 on the wall under the 3 compartment sink in the kitchen. Observed 1 roach under the top of a prep table in the south end of the kitchen. Observed 6 in a 3 compartment storage container used to store utensils out the walk-in cooler door. Observed 1 roach on the dry board for the dish machine. Observed 2 roaches under the hand sink in the waitstaff service area outside of the entrance to the kitchen. **Warning**
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09/09/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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09/09/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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4/15/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed non-handled plates and bowls used to dispense many different kinds of food. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed 3 cases of chicken stored on the floor of the first walk-in cooler. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in soiled water on the cooks line. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed a deeply grooved cutting board at the south end of the kitchen.
- Basic - Ice scoop stored on top of dirty ice machine between uses in a rear store room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in water with a temperature of 86° in the kitchen. **Admin Complaint** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloths under 3 different cutting boards. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Observed electrical sparks in the bottom of the upright Global reach-in cooler in the kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all the cooked food in the first walk-in cooler is out of temperature. . **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed a cook put on gloves without washing hands first. **Corrected On-Site**
- 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. All cooked food in the front section of the walk-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Observed raw chicken sored above cooked sauce in the walk-in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. The deeply grooved cutting board at the south end of the kitchen.
- Intermediate - Encrusted material on can opener blade in the kitchen.
- Intermediate - Equipment drain line draining into handwash sink behind the bar.
- 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. The Global upright reach-in cooler in the kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking in use in the walk-in cooler. Confirmed with the Chef that many different foods were cooked over 2 days ago.
- 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. **Admin Complaint** **Repeat Violation**
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4/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the dish machine.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** At callback, observed a cook handling food with no hair restraint and the dish washer with no hair restraint.
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Empanadas in a reach-in freezer **Corrected On-Site** At callback inspection, found empanadas and egg rolls stored in Thank You bags in 2 different reach-in freezers.
- Basic - Soil residue build-up on nonfood-contact surface. All cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 116, placed under refrigeration. **Corrected On-Site** At callback inspection found Biryani (cooked onion/tomato) sauce at 108° in uncovered in the kitchen. Also found 2 pans of uncovered cooked okra on a kitchen table at 89°. Found an uncovered bus tub of cooked chicken on another prep table at 79°
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the dish machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service area and bar .**Corrected On-Site**
- 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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1/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Metal bowl used for batter **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the dish machine.
- Basic - Clean knives/utensils stored in crevices between equipment. Cooks line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Walk-in cooler, Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryers.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cooks line at 80.9° **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Empanadas in a reach-in freezer **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked spinach in the kitchen. Placed under refrigeration. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. All cooking equipment.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All cooked foods, raw food was moved to freezers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 116°, placed under refrigeration. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Chicken over pita bread.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All cooked food in the walkin cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the dish machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service area and bar .**Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tandoori chicken inside a reach-in cooler. **Corrected On-Site**
- 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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10/25/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean.
- Basic - Ceiling in disrepair.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.Spices
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.Three compartment sink
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Old food stuck to clean dishware/utensils. Pots
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water.spinash a 75? f- manager discarded **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.lemon juice
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No state approved required employee training program present at the time of the licensing inspection. 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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2/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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