- Basic - Food placed in soiled container/equipment. Rice and flour on shelf in kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, placed chicken in fridge . **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Chicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine
- Basic - Working containers of food removed from original container not identified by common name. Rice , flour
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef stew 115°F, reheated to 165°F , for hot holding.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef stew 115°F in hot holding, reheated to 165°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice in Microwave 110°F. Restarted Microwave and heated to 165°F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 105°F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Uncovered Chicken in open plastic bag next to Beef in open plastic bag.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in 2 door stainless steel refrigerator.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 coffee. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No container with sanitizing solution available **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Rice at 90°F was moved into fridge**Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 110°F was moved into refrigerator.**Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork at 80°F was moved into refrigerator.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken , rice and Pork stew .
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.spoons **Corrected On-Site**
- 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 reach in
- Intermediate - Handwash sink not accessible for employee use at all times.filled with bucket and has cloths on it blocking access
- Intermediate - Handwash sink used for purposes other than handwashing.has bucket in it
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.has small portable fryer on prep table at opposite end of room from supression system.no hood coverage for one of the fryers.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.front sink
- Basic - Plumbing system in disrepair.rear of property .operator says faucets were stolen two days ago.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
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4/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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