- No Violations Were Observed
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Water pitchers stored under sink, exposed to splash from HWS.
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on cutting board.
- Basic - Food placed in soiled container/equipment. Employee using ice bucket on floor, dragging across kitchen and setting on clean shelf to gill ice machine.
- Basic - Food stored on floor. Bags of bagels.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside walk in cooler not locked. **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. Expired 12/1/2013
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple employees. **Repeat Violation**
- 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. Employee touching toast after toasting. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs at cook line. PIC marked eggs. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over veggies.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used handle to back door and walk in cooler, no glove change.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 chlorine, strip turned purple then white.
- Intermediate - Employee used handwash sink as a dump sink. Coffee in sink cook line. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Store room area. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, cooked meats ,potatoes and all TCS foods in walk in cooler. **Repeat Violation**
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2/11/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean knives/utensils stored in crevices between equipment. Cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In reachin at waiters station, open coleslaw and pickles underneath.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to cook line.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Out side walk in cooler not locked or monitored.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Employee cutting cabbage for cole slaw with bare hands. Employee put on gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee marked eggs with time. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. PIC and an employee dumped coffee in HWS.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line.
- 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. Meats, soups , potato pancakes and all TCS foods in walk in cooler.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
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