- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. The walk in freezer is slacking, chicken is soft, bread, smoothie mixes **Warning** 8/27: soft serve not frozen solid, chicken not hard frozen
- Basic - Worn, torn and/or soiled floors/carpeting. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 52. Beef 52. These items were located on the left drawers reach in cooler on the cook line. See stop sale. **Warning** 8/27: Not observed and/or Not verified and/or Not Set Up
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The manager who reported to work had an expired CFM. Angelia M. **Warning**
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08/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Just about every cabinet is soiled: in the wait staff area, kitchen etc. additionally old food debris, soiled plates, soiled metal pans were thrown deep into a cabinet on the cook line. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler stand up model on the cookline **Warning**
- Basic - Floor area(s) covered with standing water. In the wait staff area **Warning**
- Basic - Food debris accumulated on kitchen floor. Cook line area **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Between the reach in cooler and the metal cabinet **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. The walk in freezer is slacking, chicken is soft, bread, smoothie mixes **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. On the cook line **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. All the bunk type seating area in the dining area are soiled, old food, forks, spoons, crayons, etc **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. In the dry storage area from the syrup rack, additionally a large pile of syrup was noted under the same rack **Warning**
- Basic - Worn, torn and/or soiled floors/carpeting. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Eggs 55. 46. 55. Batter 47. See Stop sale. The items were located in the unit sandwiched between the cooking equipment on the cook line. The following corrective action was taken all items were discarded, an ice bath method was started **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 52. Beef 52. These items were located on the left drawers reach in cooler on the cook line. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See. 03A temps 47 or higher **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 300 ppm when the recommended strength was 200 ppm at the three compartment sink **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The manager who reported to work had an expired CFM. Angelia M. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 6 employees were present with no CFM **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Milk 55 in the wait staff area. The following corrective action was taken the item was discarded and a new product was placed in the location **Warning**
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08/25/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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08/07/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling has water damage in at least two tile in the dining area **Warning**
- Basic - Equipment in poor repair. The lid to the reach in cooler in the wait staff area is missing the retaining pin. The door to the reach in cooler on the cook line does not close properly **Warning**
- Basic - The wall paper has pealed on at least three locations in the dining area **Warning**
- Basic - Worn, torn and/or soiled floors/carpeting. The carpet has stains. It was professionally cleaned on 6/5/14 per invoice **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter mix 45. Cheese 61 both items are in the small table top/ open concept reach in cooler sandwiched between the burners and the flat grill on the cook like. Corrective action taken, management and staff started an ice bath for the items not in the unit. Beef 44. Steak 44 in the tall unit on the cook line **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dumped soiled dishes then returned to the wait staff area where the employee picked up a coffee pot to refill a customer cup **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corporate training has expired for all employee **Warning**
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6/6/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris inside and exterior of the warewashing machine.
- Basic - Soil residue build-up on nonfood-contact surface. On the upper shelf over the expo window
- 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. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Batter mix on the cook line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Batter mix 60 in deep containers, covered and cooling in the stand up reach in cooler. Corrective action taken. Moved to the walk in cooler uncovered **Corrected On-Site**
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 48. Flour 67 both items in the bottom of the stand up unit on the cook line, the air flow is impeded, the unit is overstocked. Cheese 47. 46. 45. Potato 47 in the walk in cooler the unit is in a defrost cycle, the exterior unit is frozen
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Eggs 65 double pan, French toast mix 58 double pan both on the cook line. half n half double 45 in the wait staff area
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8/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Expo window counter is soiled
- Basic - Buildup of food debris/soil residue on equipment door handles. Cook line
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The reach in cooler under the cooking equipment
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The hand sink on the cook line is missing a splash guard
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Turkey 49. 53. Ham 48 see stop sale. In the reach in cooler under the cook line
- 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. 0 ppm. Checked 100 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 46. Ice added **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Batter mix 62. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Poultry breaded uncooked over other fully cooked items in the reach in freezer on the cook line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Temps 47 or higher
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait station
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server washed hands, without soap at the dump sink when two hand sinks were less than 10 feet away. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At the wait staff area
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Whenever setting up a pan cold hold station ice and water is required, cheese blend 47. Tomato 51 **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
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