- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.inside floor of the reach in cooler in the bakery kitchen.
- Basic - Buildup of food debris/soil residue on equipment door handles.Bakery area.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.Spatula in dipper well with no running water.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Observed a raw wooden board in the reach in cooler in the bakery area of the kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.Mixer in the bakery covered with icing and old batter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw salmon over baked product on the speed rack in the walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Raw comminuted beef over raw clams and mussels.Cook line upright reach in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Chicken stock at 47°date marked 08/27/14
- Intermediate - Encrusted material on can opener blade.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Condensation or other drainage not disposed of according to law.Reach in cooler in salad area.
- Basic - Duct tape used to repair nonfood-contact surface. Top of the chest freezer on the end of the cook line.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.Bake area
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives on cook line at reach in cooler. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cook line area
- Basic - Soil residue build-up on nonfood-contact surface.Faucet handles at the hand sink in the bar area.
- High Priority - Small flying insects in bar area.
- 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 - Handwash sink used for purposes other than handwashing.Observed utensils in container in HWS in cook line.
- Intermediate - Slicer blade soiled with old food debris.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.hinges of reach in cooler doors on the cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.stainless food containers stacked on clean shelf in dish area.
- Basic - Equipment in poor repair.wire fryer baskets on the cook line
- Basic - Food stored on floor.Cases of raw chicken,bread,ham,salmon in the walk in cooler and freezer. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Bar area between the sink and the glass washing machine.
- Basic - In-use tongs stored on oven door handle.cook line area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Salad prep area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar sink.
- Basic - Nonfood-contact equipment in poor repair.Door on reach in cooler on the cook line loose and does not close properly.
- Basic - Single-service articles not stored inverted or protected from contamination.plastic to go forks,spoons and knives with food side up.
- Basic - Utensils in poor condition.Food containers cracked and taped on metro shelf in dry storage with clean utensils.
- High Priority - Raw animal foods not properly separated from each other in holding unit.Raw pork,beef,chicken,salmon on same bottom metro shelf in the walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Case of butter not refrigerated.
- Intermediate - Spray bottle containing toxic substance not labeled.Warewashing area.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.potato chopper affixed to the wall on cook line
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In cake mix flower in bakery and in ice at bar **Corrected On-Site**
- 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. On cooks line. And in dish
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 80? in front bakery area. Scoops not in running water. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Ice cream sample spoons in front bakery **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. At 0 ppm in bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish. **Corrected On-Site**
- 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. Employee touching cheese for tacos, no cooking process for after assembly, also cutting onions with no gloves and not for an immediate cook. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken salad 50?, mashed 47?, cooked corn 56?, sour cream 50?, cooked pear 47?, tuna salad 67?, chicken salad 59?. Items put in freezer and at 40? **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over clams in reach in at end of cooks line. Chicken over oysters in walk in. *Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In bakery in front area.
- Intermediate - Handwash sink not accessible for employee use at all times. Cambros blocking handsinks. **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In white chocolate chips and in flour.
- Basic - Clean knives/utensils stored in crevices between equipment. On cooks line
- Basic - Food stored in dry storage area not covered. White chocolate chips
- Basic - Food stored on floor. Sangria, ice cream mix and potatoes in walk in
- Basic - In-use utensil stored in ice or ice water between uses. Shaker in ice behind bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bakery
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cookies and bread on display counter at front of bakery not covered.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 54?, chicken 54? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken stock cooked yesterday 1/30/13 found in walk in at 51?-52? on 1/31/13 **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bulk chicken stock in walk in cooler at 51?-52? **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in bar
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in cooler open for public **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. At bar.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Stack of plastic storage containers at rear hand sink beside soup pots.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle on cooks line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in expo area. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Excedrin on cooks line in front of ticket printer.
- Critical - Observed encrusted, soiled material on slicer. Beside stand up cooler beside cooks line.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Server carried loaf of bread to expo and cut with no gloves.
- Critical - Observed food stored on floor. Dough and sangria on floor in walk in.
- Observed ice scoop with handle in contact with ice. At bar
- Observed utensils stored in crevices between equipment. Knives beside dishmachine and handsink.
- Wet wiping cloth not stored in sanitizing solution between uses. At expo station.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 400ppm +
- Critical - Working containers of food removed from original container not identified by common name. Condiment bottles of Oil and vinegar at end of cooks line.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/22/2011 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on ovedoor on cooks line
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tape on container holding ice scoop
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on reach in cooler on cooks line. substance around door clOsure area.
- Critical - Observed food being cooled by nonapproved method. beef/chicken cooked yesterday not properly cooled at 50 dEgrees.
- Critical - Observed food being cooled by nonapproved method. clarified butter cooked yesterday being held in stand up fridge on cooks line. 65 temperature
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. water accumulated in bottom of reach in cooler on cooks line
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef being stored over chicken in reach in on cooks line
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken/beef 50 degrees stored in reach in cooler and cooked yesterday
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9/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.(employees trained By servsafe)
- Critical - No handwashing sign provided at a handsink used by food employees.(bakery area)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(dish room and in cooler in beverage area) Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(server putting bread on a plate) Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted, soiled material on slicer.(wall mounted slicer)
- Critical - Observed food stored on floor.(in walk in freezer)
- Critical - Observed handwash sink used for purposes other than handwashing.(used as dump/rinse sink on cooks line)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw fish over baked goods in walk in cooler) Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.(0 parts per million )
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5/26/2011 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method.(blanched fries covered during cooling) Corrected On Site.
- Critical. Observed food stored on floor.(in freezer ) Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.(on fish) Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.(on cooks line)
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sauces and lamb meat in reach in cooler on cooks line at 46-49 degees f all moved to working coolers)
- Critical. Observed cloth used as a food-contact surface.(chips)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(scooping cooked potatoes)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(touching ice while scooping ice) Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.(bakery area)
- Critical. Condensation or other drainage not disposed of according to law.(deli style cooler on cooks line)
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions. bar
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3/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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