- Basic - Accumulation of black debris in three-compartment sink. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Plates And pot. **Corrected On-Site**
- Basic - Food stored on floor. Bag of potatoes under prep table on cookline. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Glass cookline cooler.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 68F and 57F, returned to cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 54F with no time or temperature control for safety. Operator iced.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over bread. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Togo containers
- 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. Glass true cooler near ice machine
- Basic - Gaskets/seals on holding unit in poor repair. Right side of glass cooler on cookline. Glass true cooler near ice machine
- Basic - Grease accumulated under cooking equipment.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter 72 with no time or temperature control.
- 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. 0 ppm cl
- 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. Plating bread. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 45, tuna 45, sour cream 54, glass true cooler near ice machine
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked bacon, glass cookline cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Spray bottles Hanging next to clean plates
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Heavy black material inside soda nozzle.
- Intermediate - Accumulation of black/rusty substance in the interior of the ice machine where screws are.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Stainless cookline cooler
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several certificates expired 4/15/13
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area. Flips flops on shelf with single service items. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Under and between equipment
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen Fish
- Basic - Reach-in cooler gasket torn/in disrepair. 3 door true cooler
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter out in server area with no time or temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 46 in plastic cambro in drop in cooler. Advised to remove bowl between cheese and bottom of container and use metal.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes at 97, sausage at 98-102, on cookline With no time or temperature control. Advised to use time.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over cheese, sell eggs over cheese
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Fish over ice cream
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Observed: Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Woman's restroom
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. At bar, single service butter left out at room temperature.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Improperly iced on cookline, 49-52F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes and sausage 75-83F, cooked two hours prior and left out per operator. Advised to keep items 135F after cooking, refrigerate or use time
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottle next to clean plates on cookline and over dish machine **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. **Corrected On-Site**
- Intermediate - Food storage container lid for potentially hazardous (time/temperature control for safety) food not cleaned between uses; old date on potato salad lid; per operator lids not changed.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom door not self closing. Woman's restroom.
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11/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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