- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Shelf under preparation table soiled with food debris. ... Kitchen bread and soup prep area.
- Basic - Stored food not covered in walk-in cooler. ... Cooked potatoes.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. ... at mop sink behind 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. ... at cook line used for utensil storage
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... in walk.in.cooler, cooked potatoes, sauerbraten, cooked pork,
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. ... Men''s Room. ... As of 05/06/2014 Not Complied.
- 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. ... Server handling baked breads while slicing and portioning to baskets for table. As of 05/06/2014 ... Server in kitchen peeling/slicing cucumber with bare hands. ... Server in kitchen slicing bread with bare hands.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. As of 05/06/14 Not Complied (5 Employees on duty and no Certified Food Manager present).
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5/6/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. ... Men's Room.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Repeat Violation**
- Basic - Open dumpster lids. **Repeat Violation** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. ... After handling ready to eat breads with bare hands, server put on gloves without washing hands to begin wiping down menus.
- 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. ... Server handling baked breads while slicing and portioning to baskets for table.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Potsand Pans and Large Utensils are not being sanitized. They are being manually washed and rinsed at the dish machine drain table and immediately stored.
- High Priority - Raw animal food stored over ready-to-eat food. ... In walk.in.cooler, raw shell eggs directly above sausages, beef and fish filets.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Large Colander cooked spetzel sitting atop prep area Handsink ... Soiled utensils filling Dishmachine area Handsink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Portioned marinated cucumbers. **Repeat Violation**
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9/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... raw beef on floor in walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. ... In kitchen near walk in cooler.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. ... ... raw beef on floor in walk in cooler. ... ... Salad portions uncovered ... ... RTE cooked pretzels uncovered.
- Basic - High Priority - Accumulation of dead or trapped insects, in control devices. ... In kitchen ceiling light fixtures.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. ...in walk in cooler, raw shell eggs directly above pork.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. 3 on the cook''s line. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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**
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3/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping noodles out of a container in the walkin cooler. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates under the prep area in the kitchen. **Warning**
- Basic - Food stored near sink exposed to splash. Onions in box on the floor by a hand sink. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. 3 on the cook's line. **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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. Waitress making salad. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs used for dipping before battering in the kitchen. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. 409 cleaner on soda machine . **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in sprayer sink next to the dish machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink missing in warewashing area. Hand wash violations are noted, as stated in the remodel plans, a handsink now needs to be installed near the dish machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to store a paper towel dispenser. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in the 3 compartment room. **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. Meatloaf and sauerbraten in the walkin cooler. **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. K-extinguisher hidden under a hand sink in the kitchen. **Warning**
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1/3/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. 3 compartment sink room.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatory. 3 compartment sink room.
- Critical - No handwashing sign provided at a handsink used by food employees. 3 compartment sink room
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by the 3 compartment sink
- Lights missing the proper shield, sleeve coatings or covers above the dishmachine .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface with fried foods.
- Critical - Observed food stored in ice used for drinks. Bottle of water in the ice machine ,Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Spetzun?
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. #1 inside bottom.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken breast in sink Corrected On Site by turning on the cold water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw pork over cooked veal in #1 reachin cooler. Corrected On Site.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Corrected On Site.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. wood cutting board.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. in whirlpool reach-in cooler in prep room.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelf on cookline.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Observed cutting board grooved/pitted and no longer cleanable. cracked unseal wood cutting board/table in prep room.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw pork over potato pancakes in reach-in cooler. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes, soup, dumplings, sausages in reach-in cooler.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. pork in handwash sink in prep room Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Observed handwash sink used for purposes other than handwashing. used for thawing in prep room Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at handwash sink in prep room
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor leading to outside with gaps Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor in hallway with gap
- Floors not constructed easily cleanable. broken missing tiles by/under icemachine and handwash sink in prep room
- Observed ceiling in disrepair. water damage stains in kitchen
- Lights missing the proper shield, sleeve coatings or covers. missing over prep table in prep room
- Lights missing the proper shield, sleeve coatings or covers. in dishwash area
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. cooling kraut on prep table with lid on tight
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over rte / cooked beef dishes in vulcan reach-in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical. Observed small flying insects in prep kitchen / storage room area by backdoor.
- Critical. Observed small flying insects in mens bathrooms area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by prep kitchen
- Observed wall soiled with accumulated grease. by cookline
- Observed attached equipment soiled with accumulated grease. hood & filters
- Observed attached equipment soiled with accumulated dust. a/c vent kitchen
- Lights missing the proper shield, sleeve coatings or covers. kitchen cookline
- Critical. Observed extension cord in use for non-temporary period. right next to fryer in kitchen on cookline. For reporting purposes only.
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.turkey ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beef ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ric
- Critical. Observed uncovered food in holding unit/dry storage area.cut tomato ric
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.rust on ric shelves/mgr says replacing
- Equipment or utensils not designed or constructed in a durable manner.int ice machine door corroded/falling apart
- Observed equipment in poor repair.int ice machine door falling apart and off
- Observed equipment in poor repair.ric being replaced/no phf in it mgr says unplugged
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin.int door corroded
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.ladies not tight fitting
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.over prep area
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings Repeat Violation.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potato salad, baked potato nothing in cooler dated Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler kitchen baked potato, soup, cooked and cooling product. Repeat Violation.
- Critical. Violation: 03D-03-1 Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Repeat Violation.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potato Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in kitchen at ambient temperature 47 degrees. All foods 47-50 degrees.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Kitchen reach in cooler. Repeat Violation.
- Violation: 14-33-1 Observed equipment in poor repair. Ice machine
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin. Lid for ice bin
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.
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3/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sauces, cooked foods, eggs and all potentiallly hazardous foods held in 2 door cooler out of temperature must be discarded.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potato salad, baked potato nothing in cooler dated Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggwash cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler kitchen baked potato, soup, cooked and cooling product. Repeat Violation.
- Critical. Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potato Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in kitchen at ambient temperature 47 degrees. All foods 47-50 degrees.
- Critical. No conspicuously located thermometer in holding unit. Kitchen reach in cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. Ice machine
- Critical. Observed soil buildup inside ice bin. Lid for ice bin
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pots in storage
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Utensils not stored inverted
- Critical. License expired within 30 days after expiration date.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.
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12/7/2009 | Routine - Food | Warning Issued |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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