- Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onions 123°F hot holding near the flat grill. Corrective action taken: Onions are to be reheated to 165°F.
- 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. Chlorine 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wait Area Reach in cooler:Milk 44°
- High Priority - Vacuum breaker missing at hose bibb. Two faucets under the dirty dish drain board.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Sales person came into the wait area and made himself a drink. He did not wash his hands before touching the ice scoop. Corrective Action Taken: Sales rep was informed that if wanted a drink or food he needs to ask the employees to prepare it for him.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning.
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6/4/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Meat
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table and ice machine **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans
- Basic - Equipment in poor repair. Broken plastic lids for food storage containers
- Basic - Old food stuck to clean dishware/utensils. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Paper towel used as liner for food container. Bacon stored on papertowels in the sandwich prep cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp
- Basic - Reuse of single-service articles. Hollow handled paprika bottle reused to store croutons **Repeat Violation**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Spices stored in a cardboard tomato box top above the sandwich prep cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Cooks: plating food, sliding tomatoes, making sandwiches. Reviewed no bare hand contact policies with owner.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored above dressings
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemicals stored above slicer
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area
- Intermediate - Nonfood-grade basting brush used in food. Metal banded **Repeat Violation**
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3/31/2014 | Complaint Full | Warning Issued |
- Basic - 4-603.15(A) Old labels on containers. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
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12/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink above meat cut area **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Meat cut area
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reuse of single-service articles. Reusing a hollow handled container to store croutons.
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush in use with grease.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beans 110°F: corrective action taken: placed into a smaller container and put into the walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical storage area: several bottles with chemicals not labeled.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels on containers. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Large sink in chemical storage area **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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10/16/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - 4-603.15(A) Old labels on containers. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Salad Bar Cooler and cook line reach-in cooler are not maintaining the Time/Temperature Control for Safety Foods at 41 degrees F or below **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Lowes buckets used for dressings and sauces **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SaladBar: potato salad 53°, cottage cheese 57°, lettuce 62°, tomatoes 57°, cheese 57°, chicken salad 59° Reach-in Cooler: pepperjack cheese 52°, provolone cheese 44°, steak 44°, chicken 46° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot Holding unit on cook line: pork 124°, 124°, ribs 123° **Warning**
- High Priority - Toxic substance/chemical improperly stored. On the dish wash machine **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Large sink in chemical storage area **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Large ice machine **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**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Potato Wedge in upright freezer **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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10/9/2013 | Routine - Food | Warning Issued |
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wood food-contact surface not properly sealed. Liquor storage shelving.
- High Priority - Raw animal food stored over ready-to-eat food. Ground beef over beer. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hand wash sink in wait area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's rest room.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in dry storage.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. On wall in kitchen.
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1/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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