- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage shed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage shed
- Basic - Clean equipment stored on floor. Pots under handsink, dish area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. main cookline cooler
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, sliced cheese 48F, 52F, 54F. Sour cream 62F. Shredded cheese 55F. Items in cooler overnight per operator. Cooler temped at 43F 2 hours prior per operator. Advised to move all food requiring time or temperature control for safety to another cooler or ice fully.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on top of ice machine. Approximately 10 on floor around hot water heater and approximately 15 on hot water heater, 2 on mop sink. Most dropping appear to be old.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling raw fish.
- Intermediate - Employee washed hands in restroom handsink after coming in from outside and returning to work with food.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees.
- Intermediate - No soap provided at handwash sink. Dish area
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main cookline cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/23/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Fork inside container atop raw chicken.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw seafood over RTE food in tall true cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment,case of lids and filled with containers. Dish area
- Intermediate - No proof of required state approved employee training program for establishment, To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Fork inside container atop raw chicken.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw seafood over RTE food in tall true cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment,case of lids and filled with containers. Dish area
- Intermediate - No proof of required state approved employee training program for establishment, To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap or paper towels provided at handwash sink. Dish area
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11/7/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Tall cooler, raw beef and seafood not properly separated.
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7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws. **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline.
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In cookline cooler, Heavy cream 56 1 1/2 gallons Jack cheese 53 1 lb Provolone 54 lbs Swiss 58 2 lbs Buttermilk 53 5 1/2 gallons Butter 59 4 lbs Deli meats Other cheese and deli meat 59 approximately 5 lb Shredded cheese 1 lb 60 Sour cream 56 4 lb Sliced tomatoes 1 lb 58F All items overnight per operator since 7/23/13.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open container of raw fish over desserts, true freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Tall cooler, raw beef and seafood not properly separated.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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7/24/2013 | Routine - Food | Warning Issued |
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