- Basic - Carbon dioxide/helium tanks not adequately secured. BEHIND BEER TAP **Corrected On-Site**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Popcorn scoop
- Basic - Soiled reach-in cooler gaskets. Ice cream machine
- High Priority - Displayed food not properly protected from contamination. Tea pot, no cover
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated dust.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at 44F. Corrected On Site. All TCS items in cooler added to time procedure - time log was already in place - stored 3 hours in reach in cooler.
- Critical - Displayed food not properly protected from contamination. Buns and cookies. Corrected On Site.
- No Heimlich maneuver sign posted.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands after picking up glove from floor. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Orange wrist band observed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44F, butter pats 46F. Reach in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Salad bowls and ice cream bowls not stored inverted. Repeat Violation.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Soft serve mix - rehydrated [contains whey and milk products]. Corrected On Site. Discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Soft serve mix rehydrated and not cooled to 41F in 4 hours.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles improperly stored - plastic bowls not inverted - dining area. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications - operators thermometer reading 28F [inspectors thermometer reading 32F] using ice point method. Corrected On Site.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination, plantains and cake at serving line.
- Hood filters missing .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, plantains container.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for quaternary sanitizer.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee change gloves washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 63F without timemarking.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half and half 56F without timemarking.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, hot box potentially hazardous food.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, in front of salad.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). hot box potentially hazardous food.
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12/29/2011 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.Sprinkles by desserts station.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No conspicuously located thermometer in cold holding unit.
- Observed single-service articles stored without protection from contamination.Plates by hot line area.
- Obseved hood filters missing under hood suppression system.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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9/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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