- 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. Open drink on cook line. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Silverware/utensils dried with a towel/cloth. **Warning** **Repeat Violation**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Dishwasher handling utensils, touching food contact surfaces, with no gloves on. Advised to sanitize utensils before providing to public. **Warning**
- High Priority - First aid supplies improperly stored. Hydrogen peroxide, isopropyl alcohol stored on clean dish rack to right of dish machine. **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoop in 78°F water. Discussed need to maintain water above 135°F, or use of dipper well. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Open top coolers on cook line: cut tomato 58°F, chicken 55°F, egg salad 57°F, tuna salad 56°F. Discussed options to use time as a health control, placing food in plastic tubs on ice. Victory undercounter RIC at salad prep area, ambient 55°F. Foods just prepped ambient cooling moved to WIC. **Repeat Violation** **Warning**
- 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. Open top coolers on cook line: cut tomato 58°F, chicken 55°F, egg salad 57°F, tuna salad 56°F. Victory undercounter RIC at salad prep station ambient 55°F. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened Deli meats not date marked in WIC. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice cream scoop tub stored in HWS on cook line. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Books on site, in process of scheduling class. **Warning**
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10/24/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout kitchen and front WIC.
- 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 - Silverware/utensils dried with a towel/cloth.
- High Priority - All Potentially hazardous (time/temperature control for safety) food in open top RIC cold held at greater than 41 degrees Fahrenheit for about 1 hr. Mgr. placed food on ice and moved to WIC.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Open top coolers 1 hour: Cut tomato 55°F, chicken salad 46°F, cooked squash 51°F. Mgr. placed food on ice and moved to WIC. Corrective actions discussed with Mgr: utilizing a TPHC plan, putting food out later, covering unit with sheet pans, placing ice in bottom of unit and utilizing temperature line checks to ensure food in unit remains at or below 41°F.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili prepared two days ago not date marked. **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Soda gun holster with accumulated slime/debris. Bar area.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws at bar.
- High Priority - Raw animal food stored over ready-to-eat food. Tray of beef above RTE cheese in cookline cooler drawer.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust in cook area.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [51degF ambient air temp in 2 door, under-counter cooler at salad prep line. All foods in cooler are cooling from salad bar prep. Ambient air 51degF at start of inspection with no decrease of temperature throughout inspection. Operator called in maintenance and relocated potentially hazardous foods to working unit for quick chill as a precaution.]
- Critical - Observed encrusted, soiled material on slicer blade guard and can opener blade.
- Critical - Observed handwash sink used for purposes other than handwashing. [Salad prep line with scoop in handsink.] Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56degF ambient air in heavily used, double-sided cooler where cottage chees tub and sour cream tub are stored. Corrected On Site. All potentially hazardous foods moved to walk in cooler if not for less than 4 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. [dish machine area] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. [dish machine area (only foaming hand sanitizer provided)] Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. [Utensil handle lying directly on cut lemon at waitstation.] Corrected On Site.
- Observed build-up of grease and dust on hood filters. Last cleaning November 2011. Cleaning scheduled for April.
- Critical - Observed handwash aids at a non-handwash sink. [Hand soap mounted over 3 bay sink where staff is washing hands in 3 bay sink, not area hand sink.]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [74degF water on make table cutting board. Approximately 6 utensils in container for cookline use.] Corrected On Site by taking items to dishroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Bulk cottage cheese and sour cream held in tall Victory cooler at salad prep station that is heavily used wirh dual side door access. Items at 56degF. Corrected On Site by moving bulk items and potentially hazardous foods for greater than 4 hour holding to walk in unit.
- Observed utensils stored in crevices between equipment. [Large knife stored between cookline make table and soiled wall.] Corrected On Site by taking knife to dish room.
- Critical - Observed wait staff and dish room staff handle dirty then clean equipment without washing hands in between. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [soup in walk in coolers]
- Wet wiping cloth not stored in sanitizing solution between uses. [Stored on salad make table cutting board] Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored on floor in walk in cooler and freezer
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser and employees must wash hands lacking at handwashing lavatory-outside drink station
- Critical - Hot water not provided/shut off at employee hand wash sink-employee restroom handsinks.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-at coffee station.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open Beverage container on shelf above sandwich prep station. Corrected On Site.
- Critical - Observed buildup of black debris on interior of ice machine.
- Critical - Observed food stored on floor. Observed boxes of food on floor in walk in freezer and bag of potatoes on floor in walk in cooler.
- Observed single-service items stored on floor. Observed boxes of single service items stored on floor in dry storage area Corrected On Site.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface in bread drawer.
- In-use utensil (ice scoop )for nonpotentially hazardous food not stored in a clean, protected location. Observed ice scoop stored on top of ice machine.
- Critical. Observed employee handle raw beef patty while wearing gloves, then run same gloved hand under water without using soap, dry hand with papertowel and then touch clean plate.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed unlabeled spray bottle.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed boxes of food stored on floor in walk in freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoops stored on top of "FWE" food warming equiptment.
- Observed ice scoop with handle in contact with ice.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface in between deep fryers.
- Observed single-service items (large hinged lid containers)stored on floor in back dry storage area.
- Critical. Observed toxic item stored by food. Observed stainless steele polisher and sanitizer spray bottle stored next to food products.
- Critical. Observed unlabeled spray bottle.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED BOXES OF FOOD STORED ON FLOOR IN WALK IN COOLER & WALK IN FREEZER. ESTABLISHMENT RECEIVED SHIPMENT MORNING OF INSPECTION
- Critical. OBSERVED OPEN BEVERAGE CONTAINERS ON SHELF ABOVE FOOD PREP AREA. CORRECTED ON SITE.
- OBSERVED WIPING CLOTHES NOT STORED IN SANITIZER SOLUTION IN BETWEEN USES
- Critical. OBSERVED BLACK/ORANGE MOLD LIKE SUBSTANCE ON THE INTERIOR OF ICE MACHINE
- OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON FLOOR IN STORAGE AREA
- Critical. OBSERVED HANDSINK LACKING HANDSOAP AT BAR NEXT TO WAIT STATION
- Critical. OBSERVED HANDSINK AT FAR END OF BAR LACKING HAND DRYING PROVISIONS
- Critical. OBSERVED HANDSINK AT FAR END OF BAR LACKING HANDWASH SIGN
- OBSERVED BLACK MOLD LIKE SUBSTANCE ON WALL IN DISHWASH AREA
- Critical. OBSERVED TOXIC ITEM ("SATIN SHINE") STORED ON SHELF NEXT TO SINGLE SERVICE ITEMS.
- OBSERVED GAP BETWEEN HOOD TILES AT HOOD SYSTEM ALONG COOKLINE.
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name-bulk flower bin.
- Observed employees without hair restraints.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Waste line missing at soda gun holster at bar.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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12/1/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled.
- Critical. Observed food stored on floor in walk in cooler. Observed bin of potatos stored on floor.
- Critical. Observed food stored on floor in walk in freezer.
- Critical. Observed food stored on floor in front walk in coole .
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on sides of fryer.
- Observed build-up of food debris, dust or dirt on gaskets in drawer reach in coolers along cookline.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed clean soup bowls stored in grey bus bins on floor under storage shelves.
- Observed single-service articles stored without protection from contamination. Observed unwrapped single service straws stored in container at bar for customer self serve without tongs for grabbing straw.
- Waste line missing at soda gun holster at bar.
- Critical. No handwashing sign provided at a handsink used by food employees-next to stove top.
- Observed grease accumulated under fryers.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
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