- Basic - Ceiling soiled with accumulated dust. Above expo station.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wood cutting board at bar stored in front of hand washing sink. **Corrected On-Site**
- 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. Bowl in flour bin with no handle on cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board. By salad prep station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bottom of reach in cooler by salad prep station.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed lettuce 50f, brie 50f. All items in reach in cooler have been placed on temporary time plan.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At bar. Server took gloves off, washed hands, and put on new gloves.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by bar.
- 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 ambient temp of reach in cooler by salad station at 47f. Chef called maintenance.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Equipment and utensils not properly air-dried - wet nesting. PLASTIC CONTAINERS STACKED IN DISHWASHING ROOM WET. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dented cans present. See stop sale. CAN OF GARBANZO BEANS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. MAIN KITCHEN MACHINE
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, room service cooler for butter thermometer reading 52° F. TCS food removed and only used for non TCS beverages. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees, cook line hand sink. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair, can opener rusted.
- Basic - Single-service items stored on floor in parking garage.
- Basic - Soiled reach-in freezer gaskets, cook line.
- 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, bar chlorine <10 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, butter in prep cooler 50°F on cook line (cooled done to 41°F) and butter 54°F in room service cooler (discarded ). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage 128°F cook line. (Reheated to 165°F) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, cooked shrimp under raw fish in wic. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Alfredo dated 10/22.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottles of cleaner stored with soda syrup. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service, for lunch menu serving hamburgers undercooked. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Prep machine next to HWS (COS)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Foil pans **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. RIC #14
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (COS)
- Basic - In-use ice scoop stored on soiled surface between uses. (COS)
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over sauces. (COS)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (COS)
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauces in WIC
- High Priority - Dented/rusted cans present. See stop sale. Orange Marilade. (COS)
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Slicer blade guard soiled with old food debris.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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1/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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