- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Salad make table, cooling fins very dusty.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table near 3 compartment sink. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Apron and socks on food counter in ice cream area.
- Basic - Floor tiles cracked, broken or in disrepair. Near Dish wash machine.
- 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. Cheese scoop in the flat bread make table. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On clean dish rack, large clear food bins. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Back flow needed on non-dispenser side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 78° in sink.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Unpackaged raw beef over bread. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bulk salt stores below cleaners on cleaning shelf. Blue spray stored over food deli papers. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Tasha C.
- Intermediate - Reach-in cooler 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. 2 make tables, sandwich table chicken 47°, thermometer reads 48°, other items came from freezer. Flat bread table thermometer reads 52°, tomato 52°, cheese 52°.
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Stainless shelf in cook area where microwave sits is soiled)
- Basic - Food stored in holding unit not covered. (Brewed tea in tea urn at self-service counter not covered) **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Area around nozzles) **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall. (Under counter in dish area)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. (Not reading at all. Manager called service tech)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Around nozzles)
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in at 50. Repairman called.
- Basic - Food stored on floor.water softener salt
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In one of the reachins, melon 45, potato salad 46, tuna salad 46, egg salad 46. These products were iced down.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. At ice cream area. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Single-service articles improperly stored. Kids cups under hand wash sink by registers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°. Poultry 45°. Ham 55°. Air blocked to top of machine.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on storage rack by rear exit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. No settled water, not efficient to rinse utensils for ice cream. Suggested rinsing and placing in dry container to be rotated out every 4 hours.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At entrance to kitchen. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Buildup of metal shavings.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bulk container of sugar not labeled. Dessert prep area. Temps - reachin cooler: chicken 42 degrees F, chicken salad 39 degrees F, chicken 39 degrees F, turkey burger 47 degrees F, cheese 40 degrees F, walkin cooler: Butter 42 degrees F, corned beef 42 degrees F, chicken 37 degrees F, reheat: broccoli soup 166 degrees F, tomato basil 169 degrees F, cooling: chicken breast 31 -33.
- Critical - Observed chemical spray bottle on shelving with bread. Shelf and counter cleaner. COS - removed and placed on floor.
- Observed cutting boards are worn/grooved and no longer smooth and easily cleanable with old food buildup and black substance in the worn areas.
- Critical - Observed dish machine chlorine sanitizer level not at minimum strength. 0 ppm should be 50 to 100 ppm.
- Critical - Observed employee did not change gloves when necessary. Employee touched ear with gloved hand and continued to prepare food. He did not remove gloves, wash and dryhands or put on new pair of gloves.
- Critical - Observed employee food saftey training not provided for 4 employees employed more than 60 days.
- Critical - Observed employee scooping soup and cheese with a bracelet and artifical nails. No gloves.
- Critical - Observed exit obstructed with trash buildup. Rear door. For reporting purposes only.
- Critical - Observed manager did not know the bif five disease causing bacteria and viruses.
- Critical - Observed no date mark provided on opened hard boiled eggs in the walkin cooler and milk int he reachin cooler. (dessert area).
- Observed old labels not removed from clean dishes.
- Critical - Observed potentially hazardous food being cold held not being maintained at 41 degrees F or below. Reachin cooler: Gorgonzola cheese 48 degrees F, chicken 46 degrees F, chicken 44 degrees F, turkey burger 47 degrees F - COS- placed in chill baster and unit was iced.
- Observed reachin cooler door gasket is not secured to the door.
- Critical - Observed reachin cooler not maintaining potentially hazardous food at 41degrees F or below. food temps range from 44 degrees F to 48 degrees F.
- Observed reusing gelato containers for food storage.
- Observed spoon handle in contact withthe croutons.
- Observed wet mop not hung to air dry.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed black slime like substance on interior of ice machine.
- Critical - Observed employee drink at front bar area. Open drink at handsink at front bar. COS.
- Critical - Observed food not covered. Pecans in dry storage area. COS.
- Observed grooved/pitted cutting board. No longer cleanable. White squared cutting board in prep area.
- Observed in-use service items stored in dipperwell with no water agitation. COS.
- Critical - Observed no thermometer in reach-in cooler. Flat bread cooler. Repeat violation.
- Critical - Observed sanitized bucket stored with ready to eat food on prep table. COS.
- Observed scoop handle touching bleu cheese in make table. COS.
- Observed single service items stored under hansink. At front bar.
- Critical - Observed unlabeled spray bottle at pizza oven. Oil in bottle.
- Observed wet wiping cloth solution not at proper minimum strength.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler Corrected On Site. (gfi outlet was tripped, manager reset it)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin coolers: tuna 62, eggs 50, bleu cheese dressing 44 and ranch dressing 47 degrees f. Walkin cooler: whipped butter 56 degrees f. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sourcream, whipped butter, large portions of cheese and deli meats.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tuna
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
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