- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice bags in walk in freezer floor, vegetables in walk in cooler floor. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom, customer restroom
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Metal can reused for dry food **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour
- 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. Bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Ground beef, reheated to 165°f **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw poultry over raw fish. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, soups, plant foods in the walk in cooler
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All potentially hazardous food in the cookline fliptop and drawers reach in coolers. Iced down to 41F Observed cheese, blanched onions and pico de gallo at 53-65°F on the fliptop drawer reach in cooler on the left of the cookline and beef, poultry, cut lettuce, salsa, sour cream, pico de gallo on the fliptop drawer reach in cooler at the center of the cookline at 49-54°F. Operator instructed to ice down the products. 08/26/13
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 45F, sauces 46F, beef 46F, pork 46F. Observed poultry, soups, beef, plant foods, dairy products on the walk in cooler at 44-46°F. 08/26/13
- Intermediate - Observed: 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. Cookline reach in coolers. TCS food on the cookline reach in coolers at greater than 41°F. 08/26/13
- Intermediate - Observed: Walk-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. Observed all TCS food at greater than 41°F on the walk in cooler. 08/26/13
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8/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All potentially hazardous food in the cookline fliptop and drawers reach in coolers. Iced down to 41°F
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 45°F, sauces 46°F, beef 46°F, pork 46°F.
- Intermediate - Observed: 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. Cookline reach in coolers.
- Intermediate - Observed: Walk-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.
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6/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Lava bowls
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled scoop holder
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Store room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawer reach in coolers
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All potentially hazardous food in the cookline fliptop and drawers reach in coolers. Iced down to 41°F
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 45°F, sauces 46°F, beef 46°F, pork 46°F
- High Priority - Dented/rusted cans present. See stop sale.
- 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. Cut lemons **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvine served raw in ceviche.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans at 61°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef, chicken, sauces on the steam table at 115-132°F, reheated to 165°F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw poultry over French fries.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching soiled equipment. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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.
- Intermediate - No soap provided at handwash sink. Bar
- 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. Cookline reach in coolers
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
- Intermediate - Walk-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.
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6/5/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. customer restrooms
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar, equipment must be serviced before opening to the public.
- Critical - Hand wash sink lacking proper hand drying provisions. bar, cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar, cookline.
- Light not functioning. employee's restroom.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed
- Critical - No conspicuously located thermometer in holding unit. cookline reach in coolers
- Critical - No handwashing sign provided at a handsink used by food employees. cookline
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Observed debris accumulated on kitchen floor. throughout.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. needed fo ceviche, churrasco.
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9/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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