- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Small flying insects around ice machine and dishmachine in kitchen.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Spray bottles containing toxic substance not labeled.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed dish racks stored on floor.
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cookline.
- Basic - Interior of microwave at end if cookline soiled with encrusted food debris.
- Basic - Wall underneath spray station soiled with accumulated black debris in dishwashing area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baked beans 55°-80°F, Mac n cheese 55°F-78°F in single styrofoam cups in reach in cooler across from stove. Stop Sale. Mac N Cheese and Baked Beans Voluntarily discarded. Blue cheese 46°F, raw hamburger 45°F in drawer reach in cooler at cookline . Bags of ice placed on foods and reach in cooler turned down. Milk 46°F in dessert reach in cooler. Milk placed on ice. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by glassware table and reach in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed baked beans cooling covered in styrofoam cups in walk in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45°F.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent cover above beer walk in cooler entrance.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Outside of reach in coolers, hand wash sinks, and cooking equipment.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47°F, sour cream 47°F, and coleslaw 48°F in reach in coolers at cookline. Reach in coolers turned down and food items iced down.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks going from cookline to walk in cooler and then back with same gloves on touching handle of walk in cooler then working with food.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed spray bottles of cleaning Che,icals stored next to clean pots and pans. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dishwash area used to store utensil storage container. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili in walk in cooler in deep plastic container 45°F. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor in walk in cooler: two closed containers containing salad and one closed container containing raw chicken wings.
- Intermediate - Encrusted material and rust on can opener blade.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0 ppm chlorine concentration at dishmachine in kitchen (temperature does nor reach 160 degrees F).
- 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 : 12/23/2012.
- Critical - No proper chemical test kit (quaternary ammonium) provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee at bar cutting lime with bare hands contact and puttting inside drink. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper strength for manual warewashing. Observed wiping cloth solution with quaternary ammonium concentration greater than 300 ppm. Corrected On Site. New concentration 200 ppm.
- Wet wiping cloths not stored in sanitizing solution between uses at bar area and store near hand wash sink. Corrected On Site.
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10/23/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Further information at www.myfloridalicense.com/dbpr/hr Need originaal certificates when using a third party provider.
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4/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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