- Basic - Cleaned wiping cloth has food debris/soil.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler, kitchen .
- Basic - Working containers of food removed from original container not identified by common name.
- 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. Touching and placing cut lettuce and cooked poultry on a to go order. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over cooked chicken. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Prep table: Eggs 89°F.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by tray. **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. Owners mother in law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Persons in the kitchens, that does not work there, visitings workers.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets. Kitchen
- 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.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5.
- Intermediate - Certified food manager fails to exhibit active managerial control. Employees not washing hands properly, raw next to and over ready to eat.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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.
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11/7/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface.
- Observed wall soiled with accumulated dust.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Working containers of food removed from original container not identified by common name.
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7/27/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 No 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. EXPIRED ON 12/10/11
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4/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No 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. EXPIRED ON 12/10/11
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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1/31/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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2/2/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed reuse of single-service articles.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Lights missing the proper shield, sleeve coatings or covers.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/19/2008 | Routine - Food | Warning Issued |
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