- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured in hallway near walk in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights in hallway near ice machine.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In kitchen area, employee handling pita with bare hands. Educated employee on proper food handling. Employee washed hands and put gloves on. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Tomato meat sauce at 120° and meatballs in tomato sauce at 126° in steam table. Items have been reheating for 2 hours (time is now 10:00). Corrective action: steam table turned up to highest setting. After turning up steam table at 11:00, meat sauce 171° and meatballs 165°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over deli meat in make table unit. Manager moved shell eggs. Also in walk in cooler, raw beef over ready to east sauces. In walk in freezer, bags of raw beef over frozen drinks.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chili in walk in cooler dated 8/23. Manager discarded item. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. No back flow preventer at mop sink on right side faucet.
- 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. In front counter tall reach cooler, yogurt and ice cream smoothie mix not date marked. Manager stated that mix was opened over 24 hours, but less than seven days.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pasta at 96° cooling next to steam table. Also cooked sausage on prep table in kitchen at 120°. Items moved to walk in cooler. **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to dry storage shelf.
- 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. Cup of red Gatorade on prep table in kitchen. Operator voluntarily discarded. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse stored over bulk dry goods on storage shelf. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic mayonnaise containers that are reused.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Green wiping clothes on prep tables throughout kitchen.
- High Priority - License expired within 30 days after expiration date. Current date 6/2/2014, license expired 6/1/2014.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Roast beef 5/16/2014 and meat loaf dated 5/12/2014. Operator voluntarily discarded items. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottles of Totally Awesome cleaner stored at front counter near single serve cups and lids. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Black green mold like build up in ice machine behind deflector shield.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Measuring cup in kitchen hand wash sink. **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in bins soiled with debris, on rack next to triple sink.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Milk dated/opened 12-9-13 in walk in cooler. Voluntarily discarded.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth on hand sink, cook line.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Some trays on shelves in dry storage area. **Warning**
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10/7/2013 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Near rear exit door. **Repeat Violation** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Some trays on shelves in dry storage area. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Repackaged raw chicken over French fries. **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. Sliced deli meats, walk in cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. Buildup of metal shavings. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta 76° in walk in cooler. Also in deep pan. Corrective action - removed lid. **Warning**
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8/5/2013 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Multiple by rear exit door.
- Basic - Case/container/bag of food stored on floor in dry storage area. Jugs of frying oil.
- Basic - Lime scale build-up inside ice machine. Behind shield.
- Basic - Stored food not covered in walk-in cooler. Diced fruit.
- High Priority - License expired within 30 days after expiration date.
- 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. Milk in walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Behind front counter.
- Intermediate - Encrusted material on can opener blade. Metal shavings.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter.
- 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. **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. Pasta, sausages in walk in cooler.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.
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6/12/2013 | Routine - Food | Administrative complaint recommended |
- Observed buildup of black debris in the interior of ice machine. Interior top of machine.
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2/12/2013 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Containers wet nesting on rack next to triple sink.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In cracker crumbs at cookline.
- Lights missing the proper shield, sleeve coatings or covers. Food storage room. **Repeat Violation**
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. **Repeat Violation**
- Critical - No conspicuously located thermometer in holding unit. Make table reach in cooler at cookline. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee sodas on prep table next to cutting board.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Operator and cook assembling sandwiches that will not be heated to 145?f. Also operator wearing large ring, bracelet. Corrective action - discussed proper glove wearing procedure.
- Critical - Observed buildup of black debris in the interior of ice machine. Interior top of machine.
- Observed clean equipment stored on floor. Large pot and pans next to triple sink.
- Critical - Observed encrusted, soiled material on slicer. Under blade sharpener and behind blade.
- Critical - Observed food stored on floor. Dressing jugs and frying oil jugs, in kitchen and dry storage. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for grits at cookline. Corrected on site - emptied container, changed to new scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs, sausage, and cooked potatoes all 71-73?f on cart at cookline. Corrective action - placed all items on time control. Given time control form.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Cart at cookline. Corrected on site - discarded broken shells and flat.
- Observed single-service articles stored without protection from contamination. Plastic trays and lids not inverted in dry storage.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meatballs made yesterday in walk in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**
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11/29/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Both restrooms.
- Lights missing the proper shield, sleeve coatings or covers. Over dry storage, hallway to walk in cooler.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Licensing inspection.
- Critical - No handwashing sign provided at a handsink used by food employees. In kitchen and behind front count. Corrected On Site.
- 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. Licensing inspection.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Vacuum breaker mising at hose bibb. Right mop sink faucet bibb.
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8/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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