- Basic - Case/container/bag of food stored on floor in dry storage area. Observed a case of ketchup and a case of dry rice stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of broccoli and chicken stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at pizza station in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup directly on cutting board at prep unit in kitchen. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Upon entering establishment, observed employee eating while standing at the bar. Observed employee move meal and beverage to adjacent dining room. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Observed air conditioner in kitchen is leaking creating a large puddle of water beneath the pizza oven.
- Basic - Garbage can soiled. Observed on both garbage can exteriors within the kitchen.
- Basic - Grease accumulated under cooking equipment. Observed at cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at breading station cooler.
- Basic - Soiled reach-in cooler gaskets. Observed food debris within gaskets at breading station.
- Basic - Wall soiled with accumulated black debris at mop sink area.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Observed foods in steam table at the following temperatures: chili 123°F, marinara 118°, French onion soup 110°, chicken noodle soup 110°, queso 123° and gravy 112°F.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed at breading station cold hold unit. Observed wings at 54°, 55°, 56°F, uncooked tenders at 53° and buttermilk at 47°. Employee stated the items had not been replaced or refilled since 12:30pm. Advised establishment to have unit checked and to place potentially hazardous food items on ice.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along the white plastic ice guard in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed on both sandwich presses in the kitchen.
- Intermediate - Cutting board(s) stained/soiled. Observed at pizza station in kitchen.
- Intermediate - Reach-in cooler not 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. Observed at breading station cold hold unit. Observed wings at 54°, 55°, 56°, tenders at 53° and buttermilk at 47°F. Observed no ambient air thermometer within unit. Observed employee ice down the chicken products and at end of inspection observed wings at 53°, 54°, 54°, tenders at 49° and buttermilk at 47°F. Advised establishment to have unit checked by a professional.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed SafeStaff certificates for Tara Cowart and Mikaela Osterbuhr expired on 10/26/13.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed 3 unlabeled bottles hanging on shelf near 3 compartment sink. One containing a orange substance, one blue and one yellowish substance.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Observed 2 twenty pound propane tanks stored in corner of dry storage room. For reporting purposes only.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed single service styrofoam container with no handle used as scoop in closed container of dry rice. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of food products stored directly on floor in walk-in cooler: ribs, prime rib, tortillas, etc. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at pizza station.
- Basic - Interior of microwave soiled with encrusted food debris. All microwaves in kitchen area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along white plastic piece in the interior middle of ice machine.
- Intermediate - Cutting board(s) stained/soiled. Observed cutting board at pizza station heavily stained.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Observed at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in spray bottle at bar unlabeled.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Observed two 20lb propane tanks stored in corner of dry storage room. Manager stated he believes they are empty but will remove them as soon as possible. For reporting purposes only.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Observed at mop sink.
- Basic - Grease accumulated under cooking equipment. Observed accumulated food debris and grease under fryer line in kitchen.
- Basic - Soiled reach-in cooler gaskets. Observed food debris buildup in bottom gasket on reach in door of breading station.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor under kitchen table to the left as you enter from dining area. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed on grill used to toast buns in kitchen.
- 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. Observed hot dogs opened on Friday per manager with no date mark. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at handwash sink in kitchen area near mop sink. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. Observed manager unable to locate SafeStaff certificates for anyone on shift at time of inspection and employees did not have wallet cards on them. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher observed in red zone and past 6 month expiration date stamp. Extinguisher located near door leading to outside walk in cooler.
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in marinara at pizza station and in hot holding marinara and queso. Manager disposed of cups. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. At end of bar.
- Basic - Soiled reach-in cooler gaskets. All cold hold unit doors in kitchen area observed soiled with food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 2 metal pans, one containing chicken and one containing a beef roast. Employee said they were placed in walk-in cooler about 11am (3 hrs prior to inspection). Chicken was at 75°, roast was at 73°.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In kitchen. Inspector couldn't get cold water to turn on and employees were not sure when asked if cold water was provided at that handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. Observed SafeStaff books for employee training use, but not able to locate certificates for anyone at establishment other than food managers. Observed Dee working in the kitchen for about 5-6 years with no certificate available on file. General Manager was contacted to help locate files, and said the earliest the certificate for Dee could be provided would be the next day after inspection. This violation must be corrected by October 29, 2013. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Observed pan of roast stacked on top of pan of chicken, both in cooling state.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher observed in red zone and past 6 month expiration date stamp. Extinguisher located near door leading to outside walk in cooler.
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8/28/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Case of broccoli.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Behind bar area.
- Basic - Stored food not covered in walk-in freezer. Diced pepperoni.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several sitting in server area.
- 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 in bar reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid stored in several unlabeled spray bottles throughout establishment.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED BUILDUP OF DUST/DEBRIS ON FAN IN REAR CORNER OF KITCHEN
- Critical - OBSERVED BUILDUP OF FOOD DEBRIS ON SANDWICH PRESS IN KITCHEN
- Critical - OBSERVED BUILDUP OF MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE IN KITCHEN
- OBSERVED CROUTONS STORED IN NON-FOOD GRADE CONTAINER, NEAR FLAT TOP GRILL IN KITCHEN
- Critical - OBSERVED HAND SOAP BEING STORED NEXT TO BOX OF GREASE NEAR ICE MACHINE
- OBSERVED HANDWASHING SINK BEHIND BAR DOES NOT DRAIN PROPERLY
- OBSERVED HEAVILY-SOILED GASKETS ON WALK-IN COOLER DOOR
- OBSERVED ICE SCOOP RESTING ON DRINK GRATE, AT DRINK DISPENSER BEHIND BAR
- Critical - OBSERVED KITCHEN EMPLOYEE CHANGE GLOVES WITHOUT WASHING HANDS
- Critical - OBSERVED NO BACKFLOW PREVENTION DEVICE ON MOP SINK IN KITCHEN
- Critical - OBSERVED NO PAPER TOWELS PROVIDED AT BAR AREA HANDWASHING SINK
- Critical - OBSERVED NO PAPER TOWELS PROVIDED AT KITCHEN HANDWASHING SINK - COS
- Critical - OBSERVED NO SOAP PROVIDED AT BAR AREA HANDWASHING SINK - COS
- Critical - OBSERVED NO SOAP PROVIDED AT KITCHEN HANDWASHING SINK - COS
- OBSERVED NO THERMOMETER STORED INSIDE REACH-IN COOLER LOCATED BEHIND BAR
- OBSERVED PICKLE BUCKET STORED ON FLOOR OF WALK-IN COOLER
- OBSERVED SOILED APRONS STORED IN CONTACT WITH TORTILLAS WRAPPED IN KITCHEN AREA IN FRONT OF DISH SINK
- OBSERVED TEA URNS BEHIND BAR AREA WITH NO COVERS/LIDS - COS
- OBSERVED WET WIPING CLOTH STORED IN HANDWASHING SINK BEHIND BAR
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
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