- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cooked black beans and beef stew. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. RIC ambient temperature 55°f. Operator lowered temperature and got it back to correct temperature. **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Spray bottle containing a food product not labeled. Oil
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- 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 - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. RIC ribs 47°f **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. RIC Ham 47°f **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food. Shell Eggs over RTE and raw. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. In dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler front counter. Corrective action take by turning down cooler ambient temperature at 57°F
- Basic - Floors not constructed to be easily cleanable. In disrepair in walk in cooler.
- Basic - Floors not maintained smooth and durable. In disrepair in walk in cooler.
- Basic - Gaskets/seals on holding unit in poor repair. Hot box/warmer in kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use number 10 cans. As a scoop **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. All
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 84°F corrective action taken by putting in cooler.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. *72°F corrective action to put in ice bath.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Cut tomato 50°F, *sausage 46°F in reach in cooler front counter. Corrective action taken by moving potentially hazardous foods to another working cooler.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water tank turned off for plumbing repairs at the time of inspection.
- Intermediate - No hot running water at three-compartment sink. Water heater turned off for plumbing repairs at the time of the inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter outside and prep area kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No certified food manager for establishment.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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7/10/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets ans watches at front counter **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam tables packed too high for less than 4 hours. **Warning**
- High Priority - Raw animal food stored over cooked food. **Warning**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Chicken and pork thawed together **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- 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. **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**
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6/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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