- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drive thru cooler. **Corrected On-Site**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. The general manager was not able to provide any proof upon request for the employees hired. Not to look up the training on the corporate system.
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5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling vent soiled with accumulated dust behind the menu board
- Basic - Light not functioning above the storage rack with the clean utensils
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on the top of the unit at the prep line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. The cut lettuce under the prep table at the prep line was 56°, manager stated they were prepared at 9:00am. The time marking was marked for 9:am - 3:0pm was the approved four hours. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the biscuit warmer at the prep line
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- 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. The general manager was not able to provide any proof upon request for the employees hired. Not to look up the training on the corporate system.
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside all the bus containers holding the clean utensils next to the salad cooler.
- Basic - Cardboard box used as garbage container at the cookline.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To o containers at the prep line. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage containers on the rack next to the salad cooler. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Faucet at the ware washing sink.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. The soap dispenser very soiled.
- Basic - Working containers of food removed from original container not identified by common name. Label the water bottle for the eggs at the cookline. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat went to the cookline without washing hands and another handling money scooping fries / ice no hand washing. **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee scooping ice and fries on the frontline. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside the crescor a / toaster roller.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic cup without handle inside the sugar. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Fry cups at the frontline not protected . **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled on the shelf at the prep line. **Corrected On-Site**
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Racks in the convection oven.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To-go containers at the prep station. Corrected On Site.
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8/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Grilled chicken cooked on the front burner was cooked at 147 degrees. Chicken re-cooked on the rear burner was 171 degrees. Temperature checked by management. Corrected On Site. Management has instructed staff not to use the front burner for chicken. Manager have contacted the maintenance personnel.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- No plan review submitted and renovations in progress. Establishment added a smoothie machine and a ice machine at the warewashing area and drive thru window . Establishment must submit and have approved plan review to our office within 60 days. Contact number is 850 487 1395. This violation must be corrected by : 9/20/12.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster roller encrusted .
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7/20/2012 | Food-Licensing Inspection | Warning Issued |
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