- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler in kitchen **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb, outside before smoke room.
- Intermediate - Interior of unused reach-in finest freezer soiled with accumulation of black debris, in smoker room.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, in reach in freezer by smoker room.
- Intermediate - Spray bottle containing toxic substance not labeled, outside bar area. **Corrected On-Site**
- Intermediate - Two Food manager certification expired? Alist of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Operator has receipt for class and test date for October 15 to take food managers test
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler in kitchen
- Basic - Reuse of single-service articles, small plastic cup in prep cooler in kitchen **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 properl, at 0 ppm C.O.S..
- Intermediate - Accumulation of black debris from smoker in the interior of the ice machine, back building.
- Intermediate - Spray bottle containing toxic substance not labeled, hanging on food,storage rack in warewash area **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil, back smoker room
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit, on prep table **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese 47°F in cooler back room near smoker removed to another cooler that maintains 41°F or lower. Called repair service and no foods stored in cooler that requires 41°F or below **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing back smoker room
- 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, back area by smoker
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food, spray bottles sanirtizer hanging by food storage shelf. **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored under dripping water line, walk in cooler **Corrected On-Site**
- Basic - Reuse of single-service articles, styrofoam s cups used for scooping. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 49?F beef stew, 54?F soup, 47?F pasta, operator voluntarily discarded food **Corrected On-Site**
- 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. Reach in cooler across from cookline door was not closed tightly. Top area was at 41?F or below. Temperature back downtown 41?F during inspection **Corrected On-Site**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate stem/sensor broken. Corrected On Site.
- Observed clean utensils/equipment stored in lightly soiled utensil container. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, prep coolers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, macaroni in reach in cooler . Corrected On Site.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, covering and deep pans in reach in cooler. Corrected On Site.
- Critical - Observed toxic item stored by food storage rack. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb, using splitter requires vacuum breaker each side outside area
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, behind bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed light debris material on slicer.
- Critical - Vacuum breaker mising at hose bibb, at hose bibb outside.
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12/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- No plan review submitted ice machine moved to another location without handsink. Operator is having machine moved back to original location.
- Critical - Observed handwash sink used for purposes other than handwashing, dumping ice in kitchen. Corrected On Site.
- Critical - Observed light buildup of black debris in the interior of ice machine.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit, across from cookline Corrected On Site.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable, prep coolers.
- Critical - Observed employee drink stored with food that's served to the public in reach in cooler at wait station. Corrected On Site. Employee discarded
- Critical - Observed food stored on floor, boxes of oil.
- Critical - Observed lightly, soiled material on slicer, across from warewash area Corrected On Site. Breaking down and cleaning
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, laying down in back prep cooler Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees men's bathroooms Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, in kitchen
- Critical - No handwashing sign provided at a handsink used by food employees, women's bathroom
- Critical - Observed food being cooled by nonapproved method, covering food in reach in cooler. Corrected On Site.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, reach in cooler.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- No plan review submitted and renovations in progress.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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12/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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