- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site** **Warning**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Brooms **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food storage, kitchen area. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dessert containers **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Bug spray, stainless steel s polish **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cleaning utensils and ice chest **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removing 3 compartment sink and adding a glass washer behind bar, added ice bin and soda gun on outside of bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Warning**
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. Lime scale build up **Warning**
- Basic - Clean equipment stored on floor. Ice bucket **Warning**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
- Basic - Light not functioning. Dry storage **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottles and bulk items **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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3/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. Lime scale build up **Warning**
- Basic - Clean equipment stored on floor. Ice bucket **Warning**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
- Basic - Light not functioning. Dry storage **Warning**
- Basic - Utensils in poor condition. Lids melted **Warning**
- 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. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottles and bulk items **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pork roasts cooked off last night at 57° **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty pots/ Sami bucket **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Chemical room
- Basic - Clean equipment stored on floor. Iced tea urns
- Basic - Drain cover(s) missing. Dish area
- Basic - Employee with no hair restraint while engaging in food preparation. Servers cutting lemons
- Basic - Equipment in poor repair. Cooler 2 and 4 not capable of maintaining tcs foods below 41° coolers repaired during inspection
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer 9
- Basic - Food stored in dry storage area not covered. Bulk containers **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Black plastic plates on top of alto sham
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler 2 and 4 ( center and right)
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Small flying insects in kitchen area.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Stainless steel polish
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel wool
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep
- 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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. K class
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
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