- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed meatballs at 155°f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed meatballs at 108°f-122° on steam table. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed meatballs 124°f on steam table at front counter. Operator reheated to 165°f. **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water leaking from faucet/faucet handle. Observed at mop sink.
- 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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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Personal beg in dry storage **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. 2 doors flip top cooler in prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and beef in 55? in an over stack flip top cooler in front counter.manager immediately moved items to reach in cooler to bring temperature control to 41? or below **Corrected On-Site**
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4/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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