- No Violations Were Observed
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09/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. Dish area.
- 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. Spoon in caramelized onions, reach in cook line.
- High Priority - Employee washed hands with no soap. Employee washing dishes. Discussed with PIC.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs , then touched RTE food. Employee changed gloves and washed hands.
- Intermediate - Cutting board(s) stained/soiled.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Outside wait station. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Table in prep room. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over cut fruit in reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue. **Corrected On-Site** **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. Deli meats, cooked turkey and potatoes. **Warning**
- Intermediate - Required employee training expired for all 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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6/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Ice machine leaking.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 , bucket empty. Staff using paper plates during inspection. Manager went and picked up more sanitizer and detergent during inspection. Employee set up three compartment sink, dish machine working by end of inspection.100 ppm. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at cook line who just started working with food did not wash hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Employee handling bread with no gloves on. Discussed with manager and employee, employee put on gloves. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No cleaning agent provided in wash compartment of dish machine. Bucket empty, manager bought more and hooked up to machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Turkey breasts in foil with top of foil open ,stacked on top of each other in reach at 156°. PIC separated into smaller portions. Corrective action taken.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent instead of sanitizer. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at 56° in ice at front counter, PIC put chilled milk in thermal container on ice. Chilled other milk. **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. Primed machine with PIC , tested correctly. 3 comp sink also available. Corrective action taken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cheese cake reach back room. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs put in reach in cooler and discussed temperature requirements with PIC. Corrective action taken.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meats and roast in reach in cooler.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler outside
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Employee using cup to scoop ice with hand. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **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. Deli meats, TCS/PHF salads in reach in. **Corrected On-Site**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs behind mushrooms, reachin cookline . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Fan in storeroom .
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. Soup at 65 degrees after 1.5 hours in bain marie, PIC put on stove, 172 degrees in 15 minutes.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline.
- Observed hole in wall. behind slicer
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over ham and sliced tomatos at cookline, make table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 52 degrees in bus tub, put in ice. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. eggs over sauerkraut in reachin cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+ Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. deli meats and soups in reachin cooler. Corrected On Site. Repeat Violation.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM ** PIC CALLED DISHMACHINE REPAIR PERSON* SEE COMMENT SECTION
- Critical - Displayed food not properly protected from contamination. ice at waiters station outside , Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice,turkey,and soft cheese,reachin ,over 24 hrs. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. outside back door.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken,reachin back room.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. in aluminum pan with extension cords, Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in crevice at cookline , Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, in card board box at cookline . Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over cooked vegies at make table , Corrected On Site.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. reachin cooler
- 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 This violation must be corrected by : 5/31/2011.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over rte bacon,reachin . Corrected On Site.
- Observed nonfood-grade containers used for food storage. # 10 can at grill
- Critical - Observed raw animal food stored over ready-to-eat food. beef over beans reachin cooler, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/30/2011 | Routine - Food | Warning Issued |
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