- 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. 3 compartment sink not set up with soap and sanitizer. Employee washed dish then rinsed .
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Breakfast buffet waffle batter 69f and cream cheese 70f ,skim milk 52f advised to use time as a public health control
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French toast 124f advised to use time as a public health control
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Over egg bacon French toast. Lid is not self closing and can remain open.
- Intermediate - Employee used handwash sink as a dump sink. Food Debris in sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.apples
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese, butter on buffet 65-69. Returned to cooler at the end of breakfast per employee.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In tall true cooler in kitchen area, on top shelf, milk at 41. On bottom shelf, sausage gravy at 49F, Egg at 47F, cream cheese at 48F. Center shelf filled with non-tcs foods. Advised to remove items to allow better air flow.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread near fruit,
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Whole fruit displayed for self-service not wrapped. Apples unwrapped and uncovered.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. True cooler
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In True cooler, milk 47 and 48, fruit 50, cream cheese 48 on bottom and yogurt 38 on top. Air flow blocked
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Available thermometer range not appropriate and thermometer broken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of certified food manager for establishment.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples, no protection
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler 125 gallons
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8/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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