- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding scrubbing pad by 3 comp sink **Warning**
- 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. **Warning**
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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit by cooksline.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location, ice scoop. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name, squeeze bottle with water, by cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pulled pork and potatoes were 47°f, product was discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, pork 98°f. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation, product was discarded, dressings, pork, inside walk in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching hat, and after cleaning plates, with wiping cloth.
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing, dumped in the bar .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar area. **Corrected On-Site**
- 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. **Admin Complaint** **Repeat Violation**
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07/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, flour. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding scrubbing pad by 3 comp sink **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling, Daniel Rojas was on duty. **Warning**
- 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. **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. LO marked with employee name on top shelf, walk in cooler. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo wearing watch **Corrected On-Site**
- Basic - Equipment in poor repair. Salad reach in temperature noted at 50F
- Basic - Ice bucket not stored inverted between uses. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At bar **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Buns by HWS **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauces in walk in cooler not labeled **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees prepping food in kitchen , no gloves, no tongs provided for cut lemons in wait station
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce, tomatoes, cheese at salad prep table at 47. Unit not operating properly. Ambient temperature at 48. Product replaced and iced
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottles at bar stored by in use glassware **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar sink obstructed **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Taps and sink by dish machine needs cleaning
- Basic - Case/container/bag of food stored on floor in kitchen. Oil and brine on floor
- Basic - Ceiling tile missing by WIc
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer at front dish machine in bar
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Floors not maintained smooth and durable. Wooden cover for grease trap cover by Dish machine
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture by dish area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.by bar
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Raw animal food not properly separated from unwashed produce. Unwashed melon and pineapple over raw meats
- Basic - Wall soiled with accumulated food debris. By cook line
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Noted on cook line at 51 degrees
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk in bar cooler at 47
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed bar help wash you must have an employee sign about washing hands for less than desired time
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need breaker on fill hose side
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottles located by silverware in bar
- High Priority - Toxic substance/chemical stored by or with food. Bleach over food on top of walk in
- Intermediate - Handwash sink missing in food preparation room or area. No hand sink in wait station with added soda machine with an ice bin
- Intermediate - Hot water not provided/shut off at employee handwash sink.none at bar, restrooms and line hand sink. Hot water noted at dmo sink
- 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. Soda station with ice bin located in wait station. Plan on file cites POS and counter.
- Intermediate - No soap provided at handwash sink.none at front bar sinks
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Front bar machine at 92
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5/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in back near ice machine. **Warning**
- 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. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several handsinks throughout the establishment. **Warning**
- 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. **Warning**
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5/10/2013 | Food-Licensing Inspection | Warning Issued |
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