- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 54° less than four hours from prep, in top cooler, moved into cooler to cool, hold. Observed at callback: Cut tomato 57° cut leafy green 57° overnight, stop sale issued.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Operator purchased ph strips that measure acidity levels, not chlorine test strips. Provide chlorine test papers at next inspection.
- 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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09/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In flour.
- Basic - Food stored on floor. Frozen tilapia in box.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 54° less than four hours from prep, in top cooler, moved into cooler to cool, hold.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap and sanitizer mixed in same basin, no separate sanitizer step.
- Basic - Equipment in poor repair. Interior box freezer lid cracked.
- Basic - Liquid waste receptacle lid open, broken, or missing. No lid to cover dumping entrance at top of receptacle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen salad cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad cooler ambient 46°.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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5/10/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under slicer.
- Basic - Open space between hood filters.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- Basic - High Priority - Dead roaches on premises. 2 on wall under kitchen service window, 5 on floor under hand sink, 1 on fire suppression pull station pipe, 1 on lower prep table shelf, 1 in crevice of salad cooler, over 10 on floor under three comp sink, 3 on kitchen window sill, 1 on floor of men's restroom.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef.
- High Priority - Roach activity present as evidenced by live roaches found. In kitchen: 2 crawling across surface of steam table, 4 in electrical box of steam table, 1 crawling on pots/pans wire shelving, 25 or more nesting in overhead shelving brackets over three compartment sink, 4 on clean bowls on overhead shelving, 5-10 in crevices of unsealed walk-in cooler panel, 1 crawling up wall over three compartment sink.
- High Priority - Roach excrement and/or droppings present. Behind electrical wiring and shelving brackets, on fire suppression pull station, on electrical boxes in kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
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5/9/2013 | Routine - Food | Emergency order recommended |
- Critical - No thermometer provided to measure temperature of food product. 0-220f required.
- Critical - Observed uncovered food in holding unit/dry storage area. some foods in walk-in.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice less than 4hrs at 98-116f; reheat to 165f to hold greater than =135f
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. mens restroom.
- Critical - Observed food being cooled by nonapproved method. covered containers of cooked foods in refrig.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination... chili sauce.
- Critical - Observed food being cooled by nonapproved method... covered deep container of chicken/vegts at 80-79f/30min interval in reach-in, moved to freezer to quick chill. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw beef, chicken 44-45f in reach-in.
- Observed wall soiled with accumulated food debris... kitchen.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
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