- Basic - Carbon dioxide/helium tanks not adequately secured at the bar.**Corrected On-Site** **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before use **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Push cart in the walk in cooler
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor at the bar **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51° from 10/14/14
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated chicken was 49° from 10/14/14
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut lettuce / marinated chicken 49°
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of slimey substance inside the soda holster at the bar **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of white reach-in freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Hand sink at the ware washing sink. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Battery not working **Corrected On-Site**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Regrout around the handsinks
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area and the cookline **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Water bottle at the cookline / flour container.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine area
- High Priority - Raw animal food stored over ready-to-eat food. Uncooked car over the ice cream in the freezer **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to the walk in cooler for raw hamburgers placed on the grill, kept working in the same gloves with other foods ready to eat
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine ran 4-5 different times the thermotape failed to turn at 160° while the gauge is reading 195°
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels must be removed from clean containers with food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on the rack with clean utensil and next to the bread. Soiled apron on the rack with clean utensils
- Basic - Employee with no hair restraint while engaging in food preparation. Chef on the cook line. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Walk-in cooler floor soiled.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb on mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 73°. Cooked immediately. (Griddle butter) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over the lemon/ potatoes. Flan steak over lettuce in walk in cooler 2. **Corrected On-Site**
- Intermediate - Accumulation of soiled substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at the bar.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Soil residue build-up on nonfood-contact surface. Black floor fan
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Equipment ran 6 times and heat strip failed to turn color.
- 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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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2012 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Cooking area.
- Critical - Handwash sink not accessible for employee use at all times. Handsink blocked with utensils . Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Dish used to chill the food at the buffet. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous foods at the buffet station /cookin station were not maintained at 41 degrees and lower. Foods were prepped less than 4 hours and were removed to the freezer to chill. Foods were replaced in small portions and placed on ice to the stations. Temperatures rechecked for foods in the freezer were ranging from 38/43 degrees . Chef was instructed that all foods must be iced at the stations. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Alfredo sauce 103 degrees. Buffet station /cooking area. Reheated to 170 degrees. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Provided.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet stations setup in the dinning area serving members and non-members per chef. Percentage 80/20 times. Food not protected from cross-contamination.
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8/25/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Liquid eggs over the ham at the cookline . Corrected On Site. [Repeat]
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of waters on prep surfaces. Corrected On Site. [Repeat]
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8/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich cooler. Establishment have more than one cooling equipment to tranfer foods.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Back of the grill next to the six burner stove.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the ovens.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 47 degrees ,sausages 44 deg, potatoes 46 degrees , heavy cream 47 degrees, ham 47 degrees , batter 43/47 degrees , sandwich cooler. Temperatures rechecked at 37/40 degrees. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potato salad regular cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey, walk in regular cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket quaternary 400ppm + Corrected On Site.
- Critical - Observed soil buildup inside ice bin. [On the shoot and in the back ].
- Observed utensils stored in crevices between equipment. Chopping knife stored between the cooler and prep table . Corrected On Site.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment using ServSafe as provider. This violation must be corrected by : 7/30/12.
- Critical - License expired within 30 days after expiration date. License paid online 5/16/12, verified in the office as paid. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of waters on prep surfaces. Corrected On Site.
- Critical - Observed dented/rusted cans. Three cans cheese sauce. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham opened in the walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Liquid eggs over the ham at the cookline . Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected on the top of the coffee machine . Corrected On Site.
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5/30/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ plates in storage rack/ also forks at server counter
- Critical - Hand wash sink lacking proper hand drying provisions./ bar area
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers./ cracked lense in dry storage room
- Observed build-up of grease on nonfood-contact surface./ hood filters
- Observed cutting board grooved/pitted and no longer cleanable./ on service line
- Critical - Observed dead roaches on premises./ one in light lense by mixer
- Critical - Observed handwash sink used for purposes other than handwashing./ knive in sink
- Observed leaking pipe at plumbing fixture./ hws bottom pipe leaking
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ curry chicken salad 44f Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food./ eggs over salami and beef Corrected On Site./ chicken strips over onion rings and fries in floor freezer
- Critical - Observed toxic item improperly stored./ furniture polish next to straws in the cabinet behind the bar Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ lasagna in wic
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Establishment using servsafe training program for employee training.
- Critical - Manager lacking proof of Food Manager Certification.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of employee drinking water on the french fries in the small white reach in frezeer not properly separated. Corrected On Site.
- Observed dusty ceiling air conditioning vent cover above the hotline.
- Critical - Observed food being cooled by nonapproved method. Cream of asparagus soup at 157 degrees tightly covered in the walk in cooler. Corrected On Site. Product removed from the unit into ice bath.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the bread warmers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozeralla 45 degrees, reach in cooler at cookline. Moved to walk in frezeer to chill. [Mozeralla re-checked at 42 degrees].
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad 45 degrees, prepped 11:30 am. Moved to walk in frezeer to chill. [Tuna salad re-checked at 44 degrees].
- Critical - Observed toxic item stored in food preparation area. Cleaning solution stored next to the coffee filters at the waite area. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
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