- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-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**
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11/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shreded cabbage at 50 f in reach in cooler by driver seat , raw marinated chicken at 56 f in glass cooler **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Vegetable rolls74,cooked eggs 72, meatballs 78, on shelf next to fryer **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.vegitable rolls 74,cooked eggs 72,meatballs 78 f on shelf by fryer **Repeat Violation** **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-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 probe thermometer provided to measure temperature of food products. **Warning**
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11/15/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface. Vegetables drying on paper towels
- Basic - Current Hotel and Restaurant license not displayed. Not available
- Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Expired decal
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available. **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched face and proceeded to cook without breaking the contamination cycle **Admin Complaint** **Repeat Violation**
- High Priority - Food prepared in a private home. See stop sale. Seasoning beef at home, operator stated they have a reach in freezer and reach in cooler at home
- High Priority - Plumbing improperly installed. A switch must be turned on in order to start the water pump, an on demand water pump is not available.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried cheese 110, poultry 75, 113 all left out in the prep area
- High Priority - Presence of insects, rodents, or other pests. Small bug in the hand sink
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over lettuce
- High Priority - Stop Sale issued due to food originating from an unapproved source. Food from private home
- Intermediate - Hot water not provided/shut off at employee handwash sink. 88 degrees
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Steam table or hot box not available when leaving foods out in the prep area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. States 30 degrees unit working at 40
- 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. Failed to maintained documents on the unit **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, fried cheese **Repeat Violation**
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5/21/2013 | Routine - Food | Administrative complaint recommended |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Working containers of food removed from original container not identified by common name. squeeze bottles with sauces unlabeled.
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1/22/2013 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook with bracelet
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.next to grill. Advised pic to put the pot on the grill to keep the water temperature 135 or hotter.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.chicken wings 115 f Advised to reheat to 165 f
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. salad oil bottle reused to store ginger dressing handle shape like tube.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12-30-2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee not washing hands between changing gloves.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. observed employee preparing RTE WITHOUT Gloves. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. ChICKEN Corrected On Site.
- Critical - Observed toxic item stored by food. oven cleaner next to onions.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles with sauces unlabeled.
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10/30/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner - non-handled scoop in rice container.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed food stored on floor - plastic bottles of sauces.
- Observed gaskets with slimy/mold-like build-up - reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter blend 46F in make table - transferred to reach in cooler; flour/water batter 76F on prep table - more than 4 hours - discarded; deep fried cheese/rice rolls and chicken 50F - made previous day - discarded; raw chicken 43-45F - 2 days in reach in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - flour/water batter; deep fried cheese/rice rolls and chicken - discarded by operator.
- Critical - Working containers of food removed from original container not identified by common name - flour
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4/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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