- Basic - Ice buildup in walk-in freezer. On the floor
- Basic - In bar, no barrier between drink ice And handwash sink. Ice exposed to splash during handwashing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Open milk in small carton in server dressing cooler pale blue in color - in cooler for unknown amount of time. Discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, coleslaw 44F, cut tomatoes 46-53F, shredded cheese 45F, Mac and cheese 46F, all on right side of cooler. On left side, deli meat 38F, cut tomatoes 39F. Al items in cooler overnight per operator. In server dressing cooler: sour cream 40F, just brought from WIC. sour cream 45F, just prepped. Sour cream 48-49F, and milk 45F in cooler overnight per employee. single service creamers 48F, out and returned to cooler per operator.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In bar, greater than 400 ppm quat. Brand requires 200 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup interior, top.
- Intermediate - Handwash sink not accessible for employee use at all times. In back prep room, towel hamper stored in front of handsink.
- Intermediate - Refrigerator 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. Right side of cookline cooler. Server dressing cooler.
- Intermediate - Water filter not changed according to manufacturer's instructions. Next to office, expired 4/14
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/26/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.cookline. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, coleslaw 50F, cut tomatoes 46-51F, Mac and cheese 48F, potatoes 47F, shredded cheese 52F, tomato salad 49F. In main server cooler, sour cream 55F, 51F, 64F and creamers 51F, all for less than 6 hours per operator. Advised to move all items to another cooler and service cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings in large plastic container next to fryers 40-51F, overfilled. Advised to use metal pan, fill less and keep lid closed
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked pork **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over raw potatoes.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Beef cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice and soup **Corrected On-Site**
- Intermediate - Refrigerator 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. Main cookline cooler and server cooler
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2/25/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in the box soda **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Cutting celery before washing. **Corrected On-Site**
- Basic - Single-service items stored on floor. Pizza boxes **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken behind fish in cookline drawers. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. 1 in bar lightly soiled
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Large plastic pans, covered an stacked **Corrected On-Site**
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10/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Bowl or other container with no handle used to dispense food. In sugar **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chicken cooler on cookline, server area **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom, next to ice machine
- Basic - Storage of tools on shelf above or with food. Shop vac stored on top of case of dressing, server area across from ice machine
- Basic - Stored food not covered in walk-in freezer. Pizza shells, dessert cakes, corn dogs
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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 cl. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ham, cooler in dish area **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
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7/30/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsinks
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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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