- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food (chicken quarters, mashed potatoes inside walk-in cooler) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (salad cooler, 60F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Drain cover(s) missing-not attached to drain openings.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment (hood suppression) soiled with accumulated grease.
- Observed unnecessary items on the premise-nonworking equipment.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Food Service Manager (Jose) not certified after 30 days of employment.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (chicken) not held at 135 degrees Fahrenheit or above. Reheated to reach internal temperature of 135F.
- In-use utensil for potentially hazardous food (ice) not stored in a clean, protected location. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed ceiling soiled with accumulated dust-walk-in cooler.
- Critical. Establishment operating without a current Hotel and Restaurant license. Please pay for delinquent by phone, 8504871395, or www.myfloridalicense.com. Please pay by 1-19-10 to avoid Administrative Complaint processing.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution (quateranary ammonium) used for wiping cloths. Not observed.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
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11/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food (garlic-in oil, cooked rice) cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment (large salad cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. No PHF detected during Routine Inspection.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 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. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with ineffective hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution (quateranary ammonium) used for wiping cloths.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed soiled dry wiping cloth in use.
- Drain cover(s) missing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed unlabeled spray bottle.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices.
- 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. This violation must be corrected by : 9-30-09.
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7/30/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/15/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/8/2008 | Routine - Food | Warning Issued |
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