- Basic - Hood filter missing from automatic fire suppression/exhaust system. Above cooks line
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- 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.
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9/30/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Above cooks line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any of reach in cooler on/beside cooks line.
- Basic - Reach-in cooler gasket torn/in disrepair. On cold tech cooler
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream lacking sneeze guard to protect it from cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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8/1/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - 4-603.15(A). On large bus tubs of salad in reach in on cooks line.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean knives/utensils stored in crevices between equipment. On cooks line
- 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. Throughout kitchen **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area
- Basic - Equipment in poor repair. Reach in cooler on cooks line on dish side. Also single glass door reach in holding food product temperature 50° to 64°
- Basic - Exterior door has a gap at the threshold that opens to the outside. To back door
- Basic - Faucet/handle missing at plumbing fixture. In dish area.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Above cooks line
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dippwell running but not set up to remove food particles. Water was running directly through instead of pooling and spilling into drain **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any of reach in cooler on/beside cooks line.
- Basic - Reach-in cooler gasket torn/in disrepair. On cold tech cooler
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Went from dirty to clean and did not wash hands.
- High Priority - Displayed food not properly protected from contamination. Cookies and pastry uncovered/no sneeze guard beside self serve ice cream
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Macaroni salad 64°, ham 58°, shredded mozzarella 50°, hash browns 50° Watermelon 68°, cantaloupe 70°, Macaroni salad 62°, ham 64°, cottage cheese 58°, shredded mozzarella 56°. butter 75°, milk 50°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Roast 110°, onions 100°, ham 88°, gumbo 90°, roast 110° **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in employee restroom in back of restaurant
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream lacking sneeze guard to protect it from cross contamination.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In dish area
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Spaghetti in walk in cooler in large bus tub covered in Saran Wrap.
- Intermediate - Handwash sink not accessible for employee use at all times. Apron being stored in sink beside prep area **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In hand wash sink in dish area
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. In ice water reading 0° **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area
- 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 - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Meatloaf in walk in cooler at 48° cooked last night 7/30/2013
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Macaroni salad in small reach in not date marked.
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7/31/2013 | Complaint Full | Warning Issued |
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