- Basic - Floors not maintained smooth and durable. Older floors displaying different grades
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip in water bynstove **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. By bar
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar sink **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.. Noted ribs thawing on sink **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. . 4/1/2014 **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 71F lettuce 67F. Product discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Noted bacon over cooked meats and ground beef over cooked rice **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Noted chemicals over a bag of potatoes
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noted greens and butter not marked
- 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. Reach in cooler. By bar not functioning, butter at 71F
|
09/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation. Two in kitchen. **Warning**
- Basic - Floor tiles missing. In bar area and in kitchen. **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Center light in kitchen. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. In center of kitchen. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
|
5/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On several of countertops and drawers, throughout kitchen and bar area. **Warning**
- Basic - Dead roaches on premises. Approximately 10 in the back of the establishment in storage area. On the ground. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Two in kitchen. **Warning**
- Basic - Floor tiles missing. In bar area and in kitchen. **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Center light in kitchen. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. In center of kitchen. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Make table prep cooler sliced yellow cheese 50°f, cut tomatoes 48°f. Products were not in the process of preparation or cooling, operator was asked to cold hold products at 41°f or lower. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef stored over ready to eat meats in reach in freezer. **Warning**
|
5/22/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. On far end of cookline near fryer. **Warning**
|
4/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water. On far end of cookline near fryer. **Warning**
- Basic - Food stored on floor. Container of sugar in bar area. **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Center meat cooler on cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On top of cookline reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to meats in cookline reach in cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Someone brought certificates in. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At main handsink in kitchen. **Warning**
- 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. **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. Ribs and chicken in meat reach in cooler. **Corrected On-Site** **Warning**
|
1/23/2014 | Routine - Food | Warning Issued |
- Basic - Floor soiled/has accumulation of debris. Underneath grill and in back storage area of kitchen. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. At different places throughout the establishment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near handsink. **Warning**
|
10/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Several reach in coolers throughout the kitchen cookline/stove reach in cooler both had ambient air temperatures greater than 45°f. **Warning**
- Basic - Floor soiled/has accumulation of debris. Underneath grill and in back storage area of kitchen. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. At different places throughout the establishment. **Warning**
- Basic - Food stored on floor. Container of sweet potatoes in the dry storage room. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At cookline. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food handler on cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked sweet potatoes , cooked oxtails, cooked greens, cut tomatoes, batter, cut cheese at various places in the kitchen (see temperatures) temped greater 45°f. Products were not in the process of preparation or cooling. Operator was advised to store all tcs/phf products at 41°f or below for cold holding. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods in cookline/kitchen reach in cooler. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked, oxtails and greens temped above 45°f, chef stated that product had been placed in cooler over previous night. **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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near handsink. **Warning**
|
8/23/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On bottom of island in kitchen.
- Basic - Equipment in poor repair. Drawers and cabinets in bar area.
- Basic - Floor soiled/has accumulation of debris. In back kitchen area near hot water heater.
- Basic - Floor tiles cracked, broken or in disrepair. In bar area and throughout kitchen.
- Basic - Food storage container/container lid cracked or broken. One plastic container in back dry storage area was badly melted.
- Basic - Grease accumulated under cooking equipment. Under stove and fryer in kitchen.
- Basic - Hole in wall. In back of bar area.
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temped 79?f. On cookline. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. At three compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. For lights above transparent cooler in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler with desert and transparent reach in cooler on cookline.
- Basic - Nonfood-contact equipment in poor repair. Front entrance door glass was broken.
- Basic - Reach-in cooler gasket torn/in disrepair. Transparent cooler in back of kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. I drawers in bar bar area.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw meat (maybe oxtails) stored on top of ready to eat sausage in transparent cooler next to cookline.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer chlorine in three compartment sink tested over 100 ppm.
|
5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Sanitizing solution not maintained clean. Sanitizer bucket on cook line. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated that two employees had been employed for 6 months or longer and could not provide proof of employee training. **Warning**
|
2/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In very back area of kitchen. **Warning**
- Basic - Floor tiles missing. Where water build up is near big white reach in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment. Fryer and stove, and floor in bar area. **Warning**
- Basic - Leaking pipe at plumbing fixture. At three compartment sink. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In bar reach in cooler. **Warning**
- Basic - Sanitizing solution not maintained clean. Sanitizer bucket on cook line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On center food prep counter and at three compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes at converted reach in cooler and butter and flour mixture at make table reach in cooler temped 86?f products were not in process of preparation or cooling. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits at stove temped 120?f product was not in process of preparation or cooling. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Desert reach in cooler had an ambient air temperature of 44?f. Operator was advised to make cooler colder. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen handsink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated that two employees had been employed for 6 months or longer and could not provide proof of employee training. **Warning**
|
2/20/2013 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee engage in food preparation without an effective hair restraint for loose hair.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Bottom of Refrigerator panel closest to three compartment sink. Panel was missing.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Reach in cooler handle closest to class-k fire extinguisher was broken off.
- Violation: 21-12-1 Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on bar countertop. Corrected On Site.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty container on clean dish rack in very back of kitchen storage area.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Pipe underneath three compartment sink.
- Violation: 37-14-1 Observed ceiling tiles in disrepair all throughout kitchen.
|
8/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. At handsink next to three compartment sink.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Observed missing hood filter while stove was in-use.
- Critical - Observed an employeee beverage container on top of countertop across from three compartment sink. Next to an open uncovered container of food that was to be served to customers. Corrected On Site.
- Critical - Observed an open uncovered container of raw shrimp stored on a rack above ready-to-eat food in reach in cooler next to three compartment sink. Corrected On Site.
- Observed ceiling tiles in disrepair all throughout kitchen.
- Observed clean utensils/equipment stored in dirty container on clean dish rack in very back of kitchen storage area.
- Critical - Observed cloth used as a food-contact surface. Underneath coffee cups in bar area.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to cookline stove had an ambient air temperature of 51of. Operator was advised to store potentially hazardous products in effected cooler in an environment producing an ambient air temperature of at least 41of or below.
- Critical - Observed crack raw shell eggs wiith gloves on. Then engage in food preparation without changing the soiled gloves or washing hands.
- Critical - Observed dead roaches on premises. Approximately 8 dead roaches on the floor in the very back storage area of the kitchen. 24 hour callback needed.
- Observed employee engage in food preparation without an effective hair restraint for loose hair.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employeee wearing a bracelet while preparing food.
- Observed grease accumulated on kitchen floor. Behind oven and fryer. Heavy grease buildup on the floor.
- Critical - Observed handwashing cleanser lacking at handwashing lavatory. At handsink next to three compartment sink. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in water on top of cookline reach in cooler. Water temped 85of.
- Observed leaking pipe at plumbing fixture. Pipe underneath three compartment sink.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. In bar area.
- Observed nonfood-contact equipment in poor repair. Bottom of Refrigerator panel closest to three compartment sink. Panel was missing.
- Observed nonfood-contact equipment in poor repair. Reach in cooler handle closest to class-k fire extinguisher was broken off.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Two percent butter blend on top of stove temped 85of. Operator was advised to hot hold product at 135of or higher.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potato salad in reach in cooler next to class k fire extinguisher was not properly date labeled. Chef stated that it was opened from manufacturer's seal two days ago.
- Critical - Observed raw shell eggs stored on a rack directly above ready-to-eat pancake batter in cookline reach in cooler. (Operator stated that pancake batter did not contain raw eggs.) Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Oxtails in reach in cooler closest to three compartment sink. Operator stated that they were prepared two days ago. Product was not properly date labeled. Corrected On Site.
- Critical - Observed three compartment sink improperly set up. It was set up as rinse, sanitize, wash.
- Critical - Observed toxic item stored in food preparation area. Observed large container of bleach, and a soiled dust pan stored food prep table countertop across from three compartment sink. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on bar countertop. Corrected On Site.
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8/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 4/1/12.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink next to three compartment sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Reach-in cooler at bar. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Women's restroom. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Observed clean equipment stored on floor. Large pots in clean storage area.
- Wet mop not hung to dry. Corrected On Site. Repeat Violation.
|
5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Temped oxtail at 54 degrees at 11.25am operator stated that product was prepared the night before. Product was tightly covered and failed to cool in the alloted time. Stop sale issued. Oxtails temped 49oF. Operator stated that product had been stored in reach in cooler for 2 days.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook observed wearing unapproved rings, bracelet and watch. This violation must be corrected by : 12.5.2011.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. bottom. Corrected On Site.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty containers across cookline on bottom shelf.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 38-10-1 Light not functioning. No lighting provided for back storage room.
|
2/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
12/7/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Cold water not provided/shut off at employee mop sink. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Temped oxtail at 54 degrees at 11.25am operator stated that product was prepared the night before. Product was tightly covered and failed to cool in the alloted time. Stop sale issued.
- Critical - Displayed food not properly protected from contamination. Uncovered stew beef in reach in cooler. This violation must be corrected by : 12.5.2011 .
- Employee lockers improperly located. Observed cigarettes and cell phone stored above freezer.
- Critical - Equipment food-contact surfaces and utensils not sanitized, after cleaning. Corrected On Site. Repeat Violation. This violation must be corrected by : 12.5.11 .
- Critical - Hand wash sink lacking proper hand drying provisions.bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.bar.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning. No lighting provided for back storage room.
- Critical - No conspicuously located thermometer in holding unit. Center refrigerator in kitchen.
- Critical - No conspicuously located thermometer in holding unit. In kitchen refrigerator.
- Critical - No handwashing sign provided at a handsink women's restroom. This violation must be corrected by : 12.5.2011.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. At hws. This violation must be corrected by : 12.5.2011 .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Below center food prep table. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on cart next to three compartment sink. Corrected On Site.
- Observed ceiling 4 tiles in disrepair. Above three compartment sink. Repeat Violation.
- Observed clean utensils/equipment stored in dirty containers across cookline on bottom shelf.
- Critical - Observed cook change gloves without washing hands.
- Critical - Observed dead roache on premises. In back storage room .
- Critical - Observed employee improperly washing hands. Employee washed hands with gloves still on hands. Corrected On Site.
- Observed employee with no hair restraint, cooks.
- Observed floor area(s) covered with standing water. Bleach container leaking onto floor in back storage room. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook observed wearing unapproved rings, bracelet and watch. This violation must be corrected by : 12.5.2011.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. bottom. Corrected On Site.
- Observed leak at three compartment sink.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef stew temped 53deg f. Manager discarded past the 7 day mark.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornedbeef hash, cheese on cookline. This violation must be corrected by : 12.5.2012. This violation must be corrected by : 12.5.2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour and butter mix temped at 75deg f. This violation must be corrected by : 12.5.2011. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Suasage thawing in standing water temped 64 degrees. This violation must be corrected by : 12.5.2012 .
- Critical - Observed potentially hazardous food thawed in standing water. Sausage on food prep table next to three compartment sink. Repeat Violation. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, open milk container not used within 24 hours. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over sweet potatoes in reach in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation, stew beef dated 11/23.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, in container across from cook line.
- Critical - Observed the presence of insects, rodents, or other pests. one live roach in front of freezer. This violation must be corrected by : 12.5.2011.
- Critical - Observed toxic item stored in food preparation area. Observed raid roach can spray on the same cart as the meat slicer. In kitchen next to hand sink. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, ribs, wings, chicken date not correct showing date of 11/23 but manager said it wasn't changed. This violation must be corrected by : 12.5.2011.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. Corrected On Site. This violation must be corrected by : 12.5.2011 . Undercooked eggs and steak served at the establishment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cheese in front reach in cooler temped 48 degrees. This violation must be corrected by : 12.5.2011.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Oxtail in front reach in cooler temped 54 degrees. This violation must be corrected by : 12.5.2011.
- Wet mop not hung to dry. Back prep area.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/2/2011 | Routine - Food | Warning Issued |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Violation: 37-13-1 Observed hole in ceiling.
|
8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Handwashing cleanser lacking at handwashing lavatory.handsink by three compartment sink Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water under cooking equipment .
- Observed hole in ceiling.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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5/11/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/20/2010 | Complaint Partial | Call Back - Complied |
- No Violations Were Observed
|
10/13/2010 | Complaint Partial | Call Back - Extension given, pending |
- No Violations Were Observed
|
10/11/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
10/11/2010 | Complaint Partial | Call Back - Extension given, pending |
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
|
10/8/2010 | Complaint Partial | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken quarters 47 in reach in cooler by the 3cs
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mac n cheese 46 in reach in cooler by the 3cs
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler by the 3cs. see comments section
- Critical. Violation: 08A-07-1 Unpackaged food not protected from environmental sources of contamination during preparation. Smoker at rear exterior area, not approved for use by DBPR Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. sink in the kitchen
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. sink at the bar
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. in the catering supply closet
- Violation: 51-16-1 No plan review submitted and renovations in progress. Non approved smoker on the premises, no building, no approved plans. Repeat Violation.
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8/27/2010 | Routine - Food | Emergency Order Callback Complied |
- 35a.05.1. Dead roaches. not complied see routine inspection dated today for details
|
8/26/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mac n cheese 46 in reach in cooler by the 3cs
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken quarters 47 in reach in cooler by the 3cs
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beans 130 in metal pan on the stove
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes 120 in the steam table
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler by the 3cs. see comments section
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Smoker at rear exterior area, not approved for use by DBPR Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish non-commercial packaged over cheese in the reach in cooler on the cook line Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Monster drink can on the prep table in the kitchen
- Observed residue build-up on nonfood-contact surface. roaches crawling on the expo counter
- Critical. No handwashing sign provided at a handsink used by food employees. sink in the kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. sink at the bar
- Critical. Observed roach activity as evidenced by live roaches found 4 in the edges and interior of the service counter
- Critical. Observed roach activity as evidenced by live roaches found 6 in crevices of the expo counter
- Critical. Observed roach activity as evidenced by live roaches found 2 on the floor under the prep table by the front window
- Critical. Observed roach activity as evidenced by live roaches found 4 against the wood oni the right side of folding door in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 5 or more on the trim of the left side folding door in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 2 on the floor under the 3cs
- Observed grease accumulated on kitchen floor. in the catering supply closet
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. ladder locked onto rear doors Corrected On Site.
- No plan review submitted and renovations in progress. Non approved smoker on the premises, no building, no approved plans. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. certificate was missing and could not be provided
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8/26/2010 | Routine - Food | Emergency order recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 49, cheese 49, bacon 49 in the reach in cooler closest to the fryers. 6.9.10 sausage 47, sausage 51
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47, 48 in tall cooler closest to the fryer
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken 52 cooked the previous day and placed into the cooler closest to the fryers the. 6.9.10 pasta 57, pasta 56 in in unit closest to hand sink
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit closest to the fryers is in-op. see comment section
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unapproved smoker on front of premises
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
- Violation: 37-01-1 Ceiling tile missing. water heater closet
- Violation: 37-03-1 Observed smoker in front of facility. Smoker has no walls, screen or overhead protection. 6..9.10 operstor has plans for the smoker. plans have not been submitted to DBPR Plan Review
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. heat lamp
- Violation: 38-10-1 Light not functioning. in dry storage room
- Violation: 38-10-1 Light not functioning. In the room the room used to store the pans
- Critical. Violation: 41B-09-1 Insecticide/rodenticide use not in compliance with regulations. The use of Boric acid noted in cabinets, by the water heater, at the bar
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. by the reach in freezer by the counter
- Critical. Violation: 53B-08-1 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.
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6/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage, cheese, etc not dated
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, ribs & pasta are not dated
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp at the cookline cooler closest to the window
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47, 48 in tall cooler closest to the fryer
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 49, cheese 49, bacon 49 in the reach in cooler closest to the fryers
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 45 f in the tall cooler on the right in the kitchen
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken 52 cooked the previous day and placed into the cooler closest to the fryers the
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit closest to the fryers is in-op. see comment section
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unapproved smoker on front of premises
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. The kitchen employee could not properly wash his hands as the kitchen hasno soap
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-24-1 Observed buildup of residue on soda dispensing nozzles.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. The steam table has food floating in it
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. several areas throughout the prep areas
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. by the water heater
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. at the counter by the register
- Violation: 37-01-1 Ceiling tile missing. water heater closet
- Violation: 37-03-1 Observed smoker in front of facility. Smoker has no walls, screen or overhead protection
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. heat lamp
- Violation: 38-10-1 Light not functioning. in dry storage room
- Violation: 38-10-1 Light not functioning. In the room the room used to store the pans
- Critical. Violation: 41B-09-1 Insecticide/rodenticide use not in compliance with regulations. The use of Boric acid noted in cabinets, by the water heater, at the bar
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. two extinguishers a silver one and a red one are being stored under the hand sink in the kitchen
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. by the reach in freezer by the counter
- Critical. Violation: 53B-08-1 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.
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3/27/2010 | Routine - Food | Emergency Order Callback Time Extension |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Discard the followingitems. milk x3, Bacon, improperly cooled chicken, chicken raw marinated in the coolers
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage, cheese, etc not dated
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, ribs & pasta are not dated
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp at the cookline cooler closest to the window
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47, 48 in tall cooler closest to the fryer
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 49, cheese 49, bacon 49 in the reach in cooler closest to the fryers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 45 f in the tall cooler on the right in the kitchen
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken 52 cooked the previous day and placed into the cooler closest to the fryers the
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit closest to the fryers is in-op. see comment section
- Critical. Observed potentially hazardous food thawed at room temperature. two bags of shrimp left on a prep table by the 3cs
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw unpackaged chicken stored over beef
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw unpackaged chicken stored over fish in a reach in cooler
- Critical. Observed raw animal food stored over cooked food. raw unpackaged chicken stored over milk Corrected On Site.
- Critical. Observed uncovered food in holding unapproved smoker on front of premises
- Critical. Observed employee improperly washing hands. The kitchen employee could not properly wash his hands as the kitchen hasno soap
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on the table across from the 3cs
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of residue on soda dispensing nozzles.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. the interior of the double door oven
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. The steam table has food floating in it
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue The flat top cooler closest to the hand sink
- Critical. Observed sewage backing up through floor drains of establishment. three drains by the 3cs are overflowing and employee has been walking thru overflow. Approximate 15 foot area of pooled waste water was affected by the overflow.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. at bar
- Critical. Observed dead roaches on premises. by the water heater
- Critical. Observed dead roaches on premises. at the counter by the register
- Critical. Observed dead roaches on premises. several areas throughout the prep areas
- Ceiling tile missing. water heater closet
- Observed smoker in front of facility. Smoker has no walls, screen or overhead protection
- Lights missing the proper shield, sleeve coatings or covers. heat lamp
- Light not functioning. in dry storage room
- Light not functioning. In the room the roomused to store the pans
- Critical. Insecticide/rodenticide use not in compliance with regulations. The use of Boric acid noted in cabinets, by the water heater, at the bar
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. two extinguishers a silver one and a red one are being stored under the hand sink in the kitchen
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. by the reach in freezer by the counter
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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3/26/2010 | Routine - Food | Emergency order recommended |
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