- Basic - Covered waste receptacle not provided in women's bathroom in the new unisex restroom in the large dining area **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside the rear door by the deli station **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the deli station **Warning**
- Basic - Outer openings not protected with self-closing doors. The rear door in the kitchen **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham 46. 46. Sausage 46. 46. In the deli case **Warning** 10/29: Not Set Up
- Intermediate - Cold holding equipment incapable of 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. The new deli case has built up ice. See (03A) temperatures. **Warning** 10/29: plugged in about 30 minutes ago.
- 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. **Warning**
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom in the new unisex restroom in the large dining area **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside the rear door by the deli station **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the deli station **Warning**
- Basic - Outer openings not protected with self-closing doors. The rear door in the kitchen **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham 46. 46. Sausage 46. 46. In the deli case **Warning**
- Intermediate - Cold holding equipment incapable of 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. The new deli case has built up ice. See (03A) temperatures. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cut melon, opened ham, soft cheese **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the deli station **Warning**
- Intermediate - No soap provided at handwash sink. At the hand sink closest the high heat dish machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sour kraut 80 x three containers. See also violation (05). Recommend the staff review IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures when cooling and the product was placed on a counter in the kitchen. **Warning**
- 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. **Warning**
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10/24/2014 | Routine - Food | Warning Issued |
- Intermediate - Hot water not provided/shut off at employee handwash sink. The restroom hand sink in the new parcel has only a cold water line, recommend installing a instant hot heater to the remote hand sink **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. The restroom hand sink in the new parcel has only a cold water line, recommend installing a instant hot heater to the remote hand sink **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Acquired the adjoining parcel, added a deli, hand sink, etc **Warning**
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Fan in the kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef etc held in the reach in cooler
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Unclean pan stored in the mop sink
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on the phone then washed hands at the three compartment sink **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at the three compartment sink
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Handwash sink not accessible for employee use at all times. A chair is blocking the sink by the three compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. the dish machine is in-op.
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9/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. stored over cutting boards on the cookline
- Observed equipment in poor repair. the dish machine is in-op.
- Critical - Observed expired Food Manager Certification. Owner operator certification expired on 6.11.12
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. owner operator touch face a few times and proceeded to handle food containers in the storage reach in cooler on the cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sausage, onions, perolli all on a time control system however the time is not being maintained.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. onions 100 f degrees in the steam table
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage sausage 83 f degrees left out on top of the storage reach in cooler on the cookline
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm three compartment sink
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7/5/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR form 5030 160
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. two themometers off by 6 f degrees Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory The hand sink in front of the cookline Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. The sink in front of the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Small cutting board soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, sour cream held 24 hrs or greater not dated
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Employee cutting onion without first washing the onion Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 110 f degrees left in the oven the oven was off.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked foods held 24 hrs or greater not dated, cooked cabbage, soup, eggs, etc.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink next to mop sink.
- No copy of latest inspection report.
- Critical - Observed container of medicine improperly stored. Hydrogen peroxide stored on food storage shelf. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Tums stored on food storage shelf. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to fill pot with water.
- Observed old labels stuck to food containers after cleaning.
- Critical - Working containers of food removed from original container not identified by common name. Bread crumbs identified by operator not labeled.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit. Small reach in cooler next to cook line. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink adjacent to cook line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water open over prep table where foods are being prepaired. Repeat Violation. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Caladryl stored next to dry foods on storage shelf. Corrected On Site.
- Observed dusty air conditioning vent covers.
- Observed employee with no hair restraint. Employee with no hair restraint. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Variuos foods in reach in cooler.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Borsch soup 63 degrees.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup 63 degrees, reach in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Dumplings at 93 degrees. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Golabki [Stuffed cabbage with ground beef/rice ] at 96/92 degrees covered, cooling on the prep table. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Packages of dumplings thawing on the prep table .
- Critical. Observed food stored on floor. Bottles of picckles, sauerkraut. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup, open water on the prep table. Corrected On Site.
- Observed employee with no hair restraint. Manager cooking without the proper hair restraint.
- Critical. Prep surface not sanitized after contamination and prior to use. Cook sanitizing prep surfaces with only soapy water.
- Observed residue build-up on nonfood-contact surface. Hood filters.
- Observed clean equipment stored on floor.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. All serving containers must be stored inverted. Styro foan containers on the top of the reach in cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. No paper towel at the handwashing sink.
- No suitable facilities provided to store employee clothing and other possessions. Employee cellphones on tge rack with the seasoning on the prep table at the cookline.
- Critical. Observed unlabeled spray bottle. (Water and vinegar ].
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous veggie , meats, stew cook, not date marked @ back ric
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. sour cream open & not date marked
- Critical. Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. ric
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. pan with red bloddy liquid holding cooked hams cooked ribs, raw chicken; , raw pork packages, rte sausages Corrected On Site.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. numerous raw meats in same pan @ back ric Corrected On Site.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food in freezer, open pkgs of both
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. anna mgr could not answer contamination questions , hw , temp, storage or date marking
- Critical. Violation: 53B-04-1 Employees have not received training related to their assigned duties. emplooee did not know how to wash hhands properly
- Critical. Violation: 53B-08-1 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. Pro
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6/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. phf dated 6-10-10 & 6-16-10 & 6-17-10 cook cabbage ,meats, veggie in back ric owner discarded
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous veggie , meats, stew cook, not date marked @ back ric
- Critical. Working containers of food removed from original container not identified by common name. sour cream open & not date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese cake @ display
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage on top of stove @ 125 degrees;
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. pan with red bloddy liquid holding cooked hams cooked ribs, raw chicken; , raw pork packages, rte sausages Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. numerous raw meats in same pan @ back ric Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken; & raw pork over rte potatoe-cheeses produts & cheeses & salad dressings in side ric
- Critical. Observed raw animal food stored over ready-to-eat food in freezer, open pkgs of both
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook peeling veggie with bare hands
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. emplooee washed hands @ mop sink
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook with gloves on wipped face then ready to go back to veggie aa
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook chg tasks put on gloves not wash hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several
- Critical. Handwash sink not accessible for employee use at all times. totally blocked @ side area
- Observed unnecessary items on the premise.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions. anna mgr could not answer contamination questions , hw , temp, storage or date marking
- Critical. Employees have not received training related to their assigned duties. emplooee did not know how to wash hhands properly
- 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. Pro
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6/23/2010 | Routine - Food | Warning Issued |
- 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. Pro
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3/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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