- Basic - Reach-in cooler gasket torn/in disrepair. Silver double door reach in cooler by register.
- High Priority - Vacuum breaker missing at hose bibb. By hot water heater in freezer storage area. On faucet outside of freezer storage area by ramp.
- 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. Multiple employees who have been employed over 60 days.
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07/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair. Silver double door reach in cooler by register.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 60°F, sausage 50°F in double door silver reach in cooler by register. Both items were cooked the previous day and cooled overnight per manager. At callback: clam chowder 49°F made 7/8 and cooled overnight per manager.
- 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. Clam chowder 60°F, sausage 50°F in double door silver reach in cooler by register. Both cooked on 7/6 and cooled overnight per manager.
- High Priority - Vacuum breaker missing at hose bibb. By hot water heater in freezer storage area. On faucet outside of freezer storage area by ramp.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Clam chowder in silver double door reach in cooler by register. Chowder has been cooling over night per manager. At callback: claw chowder 49°F made 7/8 and cooled overnight per manager.
- 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. Multiple employees who have been employed over 60 days.
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07/09/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Reach-in cooler gasket torn/in disrepair. Silver double door reach in cooler by register.
- Basic - Sponge used to clean and sanitize food-contact surface. In sanitizer bucket in kitchen by first hand sink.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 60°F, sausage 50°F in double door silver reach in cooler by register. Both items were cooked the previous day and cooled overnight per manager.
- 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. Clam chowder 60°F, sausage 50°F in double door silver reach in cooler by register. Both cooked on 7/6 and cooled overnight per manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cakes 46°F in silver double door reach in cooler by register.
- High Priority - Vacuum breaker missing at hose bibb. By hot water heater in freezer storage area. On faucet outside of freezer storage area by ramp.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket with chlorine over 200 ppm. In kitchen near first hand sink.
- Intermediate - Employee used handwash sink as a dump sink. Employee strained green beans in hand sink at back of kitchen. Educated employee on proper procedures of hand sink usage. **Corrected On-Site**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Sausage in silver double door reach in cooler by register. Sausage at 50°F and has been cooling over night per manager.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams in reach in cooler next to stove. Tag placed by manager. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Clam chowder in silver double door reach in cooler by register. Chowder has been cooling over night per manager.
- 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. Multiple employees who have been employed over 60 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grit cakes and cooked rice in silver double door reach in cooler. Both items made on 7/5 per employee.
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07/07/2014 | Complaint Full | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. By oven.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Middle RIC on make line. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Silver RIC by drink machine.
- Basic - Wall soiled with accumulated food debris. By HWS in kitchen. Closest to register.
- High Priority - Vacuum breaker missing at hose bibb. By outside storage shed.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine in sanitizer bucket.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By HWS closest to register. Placed by employee.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By drink machine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. White reach in cooler. **Corrected On-Site**
- Basic - Self-closing device on bathroom door disconnected/broken. Restroom by exit.
- Basic - Uncovered food stored near sink exposed to splash. Tomatoes on prep table in hand sink next to white reach in cooler. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over deli meats and cheeses in double door reach in cooler. Moved by manager. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on prep table next to hand sink and white reach in cooler. Moved by manager. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No waste receptacle installed at handwash sink in bathroom provided with disposable towels.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- High Priority - Vacuum breaker missing at hose bibb. Side of building.
- High Priority - Vacuum breaker missing at mop sink faucet.
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1/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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