- No Violations Were Observed
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4/4/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed trash, grease, and old towels under counter of prep equipments at front counter. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Trash and debris behind cooking equipment. Trash behind ice machine. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. Front area. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of drinks stored on the floor in beverage walk in cooler. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Old cleaning equipments and utensils stored under prep table in front area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Bar area. **Warning**
- Basic - Dead roaches on premises. Observed about 7 plus dead roaches beneath table in dish washing area. Observed several dead roaches and trash behind wTer cooler front of ice machine. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Stirrer placed between pipe and wall. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink. Bar area and all throughout. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Observed shelves under prep equipments in front area soiled. **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Tools, trash. Dirty towel inside oven. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Floor inside beverage walk in cooler dirty and has debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside oven. 6 live roaches inside another oven. About 10 plus live roaches between tiles under prep table. About 20 plus live roaches behind oven under the hood. Observed 4 live roaches on the wall behind oven. All roaches are in food prep area. Observed 7 plus live roaches inside another oven in food prep area. Observed about 8 plus live roaches in the crevices of tile beneath table by ice machine. Observed about 3 live roaches inside prep table in front area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cutting board is dirty. Bar area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Tray cart in front of hand sink in fruits and salad stations. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by meat walk in cooler. **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. One station is being added to the kitchen, walk in cooler and prep area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pancake batter and liquid egg covered while cooling. **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certification expired. **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. Extinguisher on the floor. **Warning**
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4/3/2014 | Routine - Food | Emergency order recommended |
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes above 41 degrees. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food prep on site without date marking. **Corrected On-Site**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing from bar area.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked lamb at 45 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ambient cooler for fruits above 41 degrees.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP STATION RIC NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEES IN THE KITCHEN HANDLE BREAD AND CROUTONS WITH BARE HAND.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FOODS IN WIC MAIN KITCHEN ARE NOT BEELOW 41 DEGREES.
- Observed wall in disrepair. OBSERVED TILE MISSING.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AND CHICKEN BELOW 135 DEGREES.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar area
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.160
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.bar area
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust.walk in cooler fan covers all
- 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.
- Observed floor area(s) covered with standing water.dishroom area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese sauce 58,raw chicken 60,beef 58,and noodles 58 Corrected On Site.stop sale was issued
- Observed residue build-up on nonfood-contact surface.walk in cooler shelfs
- Critical - Observed soil residue in storage containers.
- Observed water draining onto floor surface.dishroom area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hot water not provided/shut off at employee hand wash sink. employee cafeteria .
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. waitstaff area handwashing sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. waitstaff area handwashing sink.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Carbon dioxide/helium tanks not adequately secured.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed roach activity as evidenced by live roaches found. Storage Room. This violation must be corrected by : 05/05/10.
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5/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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