- 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. Employee drink with straw non lid by the bar area, employee discarded **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. One side of Light fall out, Walk in Freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Harsh 60°, fish 54°, cut tomatoes 53°, sauerkraut 50°, Reach in cooler ambient temperature 50°F, across the grill. Manager voluntary discarded all Time/ temperature control for safety food, also the drawer cooler under the grill, fish 46°, sausage 46°, ham 46°, employee moved all product to the Walk in Freezer **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Harsh 60°, fish 54°, cut tomatoes 53°, sauerkraut 50°, ambient temperature of Reach in cooler 50°F across the grill in cookline
- 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. Reach in cooler across the grill, ambient temperature 50°F, food temped at Harsh 60°, fish 54°, cut tomatoes 53°, sauerkraut 50°. Manager voluntary discarded
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal scarab stored inside the hand wash sink by the ice machine, manager moved **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By the ice machine, manager put one on **Corrected On-Site**
|
11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in the rice bucket, on rack by Dish machine **Corrected On-Site** **Repeat Violation**
- 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. Open water bottle on shelf by Dish machine **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch sugar and flour in bucket around e kitchen entree next to Dish machine **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoon not all in Same direction on the tray by bar counter
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket chlorine 0 ppm, chef mix chlorine sanitizer and Quat sanitizer **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. Employee buttering the bread without glove or tong, service station in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef 46° drawer under grill cookline, put in the draw from yesterday, chicken salad 45°-46° maed 2days ago, upright glass door Reach in cooler on the end of cookline, correctives action taken, move all item to Walk in Cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatloaf 105°F on the steam table by grill move out from warmer about 10 min ago, corrective action taken, reheat on the grill again. Cookline
- High Priority - Toxic substance/chemical improperly stored. Spray bottle on the rack by Dish machine with single served cups, also sanitizer bucket on the prep table on the end of cookline where wrap the food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Ice dump inside the Hand Wash Sink by Three Compartment Sink
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Hand Wash Sink by ice machine **Corrected On-Site**
- 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. 3 employee in the kitchen forget bring their proof of training with them, also 1 employee is expired.
|
2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk container cracker meal. **Corrected On-Site**
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeted mat on cookline. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Box of cut potato. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. By cookline.
- 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. Bottle water in Reach in cooler by salad table. Cup of coffee at cook line **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Under cookline. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in Cooler and Walk in Freezer **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. By coffee machine
- Basic - Wiping cloth/towel used under cutting board. Toast machine **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container cracker meal.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed employee dumped mop water on the ground back door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish on cook line 47° cooler drawer, put ice bag on top. Corrective action
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle next to single used cups by hand sink by coffee machine. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. All strips are wet.
- Intermediate - Water filter not changed according to manufacturer's instructions. In line water filter by ice machine.
|
9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster rusted out on bottom.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Nonbagged garbage in dumpster.
- Basic - Open dumpster lid.
|
6/3/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bucket of pickles. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Single-service articles improperly stored, under hand sink in server area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan was washed and rinsed only in triple sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons at 41-50? on ice. Corrective action, will use time.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Shell eggs stored over fish. Raw beef stored over raw pork and fish.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler by cook line.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Potatoes cooling in deep bucket at 90?.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pancake batter made yesterday. **Corrected On-Site**
|
1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sink in back area next to mop sink. Repeat Violation.
- In-use utensil not stored with handle above the top of food and the container. Bulk container of sugar.
- Critical - Observed encrusted material on can opener. Old food build up.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Cigarettes on shelf with food. Multiple places.
- Critical - Observed food stored on floor. Containers of oil on floor in kitchen.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler under make line.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink for ice. Sink behind front counter. Also handsink next to mop sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Homemade dressings in reach in cooler. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw chicken stored in front of raw pork in reach in cooler drawer under grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese in reach in cooler next to warmer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket behind front counter, quat over 400 ppm. Corrected On Site. Diluted sanitizer. Repeat Violation.
- Observed water dripping unto box of vegetables in walk in cooler. Corrected On Site. Placed pan under drip to catch water until repair man comes out.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Homemade dressings in reach in cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Roast pork. Re-heated in oven to 165. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Left cook line witth gloves on.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Surface behind front counter.
|
8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. expired on 6/1/12
|
6/26/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. drawer cooler, thermometer reading 47F
- Critical - Food not properly protected from contamination. bottom of container touching cooked potatoes Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. cart in front handsink by dishmachine Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sanatizer in dispenser, by cook line Corrected On Site. placed soap in it; soap by ice machine missing
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of ice machine Corrected On Site. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - License expired within 30 days after expiration date. expired on 6/1/12
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. mgr arrived, went home becase he didn't feel good Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. by salad prep area; also by dishmachine Corrected On Site.
- 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. most of them expired on 4/29/12; got books
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. got lemon wedge and placed it in drink, explained to her Corrected On Site. got tongs
- Critical - Observed employee improperly washing hands. with gloves on, explained to him Corrected On Site. washed again without gloves
- Critical - Observed employee wash hands with no soap. Corrected On Site. washed again
- Critical - Observed food being cooled by nonapproved method. covering chicken and potato salad, also shrimp; uncover and placed in ice bath
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 comp sink Corrected On Site. washed again in handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasoning Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. scooping ice with cup, explained to her Corrected On Site. got scoop
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47F fish, pastrami in drawer ; 50F sprouts, discarded, prep area
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300ppm chlorine in bucket Corrected On Site. 100ppm Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. cook line Corrected On Site.
- Critical - Observed toxic item stored by food. windex by mustard packets, front counter; chlorine above ice machine Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
6/25/2012 | Complaint Full | Warning Issued |
- Equipment and utensils not properly air-dried. cups stacked wet at beverage station Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handle Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. french fries walk in freezer bucket of onions walkin cooler Corrected On Site. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. on magnetic strip for knives Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. bucket greater than 200ppm chlorine Corrected On Site.
- Critical - Observed toxic item improperly stored. hanging on shelf with straws and napkins Corrected On Site.
- Observed utensils stored in crevices between wall. cleaver between magnetic strip and wall Corrected On Site. Repeat Violation.
|
5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine type
- Critical - No complete 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. new employees since 04/09 not properly trained Books on site - Tom Borchert is contracted trainer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in cooler gaskets
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in various locations in kitchen Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed food stored on floor. grill oil container Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Low boy reach in cooler at cookline with excessive water and food debris Repeat Violation.
- Observed reach -in cooler gasket torn/in disrepair. throughout
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food. spray bottle hanging from foid rack Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Egg mix prepared at 6am, temperature at time of inspection 46-50 F Corrected On Site-voluntarily discarded
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 3lbs or corned beef dated 9/21/11 2lbs or ham dated 9/21/11 Walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. bulk breadcrumbs not label Repeat Violation.
|
9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing temperature
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
|
2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Omlete prep in make table cooler. PHF discarded by manager
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Flour and breadcrumb bins Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cook line Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat test kits Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Make table coolers both sides of steam table on front line
- Critical. Observed buildup of slime on soda dispensing nozzles. In front counter area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk bins with flour and breadcrumbs. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Being used as a dump sink in server area. Observed ice in handsink Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. By dishmachine area and by mop sink area
- Critical. Hand wash sink lacking proper hand drying provisions. By mop sink Repeat Violation.
- Observed floor and wall junctures not coved. By mop sink area.
- Observed personal care item stored with food. By coffee filters in server area. Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bucket Chlorine 300+ppm Corrected On Site.
|
7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed broken eggs in crates in walk-in cooler.
- Critical. Observed spice on shelf in plastic container not labeled.
- Critical. Observed butter kept in bowl at room temp/ambient in dining area. Butter 66 degrees D. Butter placed out at 6 am - currently being discarded. Corrected on site.
- Critical. Observed improperly cooling chicken - deep pan and covered. Corrected on site.
- Critical. Observed box of eggs and frozen products in boxes in freexer on floor.
- Critical. Observed salt for water softener on the ground - back hallway.
- Critical. Observed cloth under cutting board - kitchen.
- Critical. Observed raw/broken eggs over melon and raw beef andraw shrimp over produce. Repeat violation. Egg dropping noted on melon.
- Critical. Observed employee bottle in upright cooler - water bottle.
- Critical. Observed ice scoop in ice - needs handle up. Corrected on site.
- Observed spatulas improperly placed between stove tops.
- Critical. Observed employee drinks by lemons - front line. Repeat violation.
- Critical. Observed no quarternary test strips for 3 compartment sink.
- Observed towels not kept in sanitize bucket.
- Observed sanitizer - quat is weak in buckets
- Observed exterior of equipment - staring to accumulate dust.
- Observed exterior of bulk food containers - accumulating debris/spillage.
- Critical. Observed no cold water at handsink by 3 compartment sink.
- Critical. Observed handsink being used as a dumpsink - sice/juice - by 3 compartment sink.
- Critical. Observed handsink blocked by trash can - by 3 compartment sink/dishroom.
- Critical. Observed no soap noted at back cink (hand) by mop room. Repeat violation.
- Critical. Observed paper towels at handsink (mop room) doesn't dispense.
- Observed floors greasy under fryers.
- Observed personal belongings - purses, jackets, phones - on shelves in kitchen.
- Critical. Observed sanitizer buckets (green) not labeled.
- Critical. Observed slicer blocks electrical box - reporting purposes only.
|
2/18/2010 | Routine - Food | Assigned to Inspector |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site/processed and held more than 24 hours with not properly date marked.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small make table, 3 larger make tables near glass door cooler on line-no ph products in units or products iced-repair scheduled today
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. ice machine not dated
|
8/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site/processed and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, egg-may be related to top of unit being left open; chicken salad 47, shrimp 47 ; roast beef 45; chicken salad 44
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small make table, 3 larger make tables near glass door cooler on line
- Critical. Observed potentially hazardous food thawed in standing water. chicken-COS
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and shrimp in separate containers in same sink-INSTRUCTED TO COOK SHRIMP TO 165 F FOR 15 s and use probe thermometer to check
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands; also after glove change and after handling dirty dishes;. cracked eggs to garnish Corrected On Site. garnish discarded
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. toast
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ice machine not dated
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tin foil used as shelf cover
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed single-service items stored on floor.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Portable fire extinguisher missing from designated location. For reporting purposes only.
- Critical. Employee training does not have required documentation. expiration, program, etc
|
8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Beach Diner, 11362 San Jose Blvd Ste 10& 11, Jacksonville, FL »