- No Violations Were Observed
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Inaccurate/damaged pressure gauge on dishmachine.( missing)
- Basic - Storage shelves with rust that has pitted the surface.( dishwash area)
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. ( rear)
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( rust on shelving next to dishwasher machine and rear hand wash sink)
- Basic - Employee with no hair restraint while engaging in food preparation.(some kitchen personnel)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.( sushi rice @ 55 °f / must be discarded after 4 hours)
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Floor area(s) covered with standing water.inside walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By ware washing area, inside walk in cooler **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store spring rolls
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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 properly. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Manager called company to service DM . Manager will use 3 CS
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- 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.
- 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. Only four employees with Safestaff and 4 employees with food manager certificates.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 PPM . OPERATOR NEEDS TO DO MANUAL WAREWASHING TO SANITIZE UTENSILS UNTIL DISHMACHINE IS PROPERLY DISPENSING SOLUTION . MANAGER WAS ABLE TO CALL SERVICE COMPANY AND CORRECT THE ISSUE.-100 PPM Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. OPEN SPACE AT END OF COOKLINE
- Lights missing the proper shield, sleeve coatings or covers. BY WAREWASHING AREA
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSIL INSIDE HANDSINK Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP
- Critical - Observed raw animal food stored over cooked food. RAW CHICKEN OVER COOKED SOUP
- Observed utensils stored in crevices between equipment. KNIVES
- Critical - Working containers of food removed from original container not identified by common name. PANKO, TEMPURA FLOUR Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. oranges experience to hand wash sink water
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
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1/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet mop not hung to dry.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2011 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 7-18-2011.
- Observed floor area(s) covered with standing water.dishwasher area
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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5/18/2011 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.technician called
- Critical. Observed handwash sink used for purposes other than handwashing.cookline&waitstaff hws.
- No copy of latest inspection report.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. fixtures missing.splashguard between hws and slop sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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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8/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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