- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart with spices, cook line
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Hat, phone **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust.bowl of raw chicken on drainage board between dirty dish wash water and ware washer **Corrected On-Site**
- Basic - Light not functioning. Cook line area and hood
- Basic - Paper towel used as liner for food container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wash solution not clean.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and noodles corrective action taken , placed in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside lid of make station
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Red plastic glass **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Prep/cook area
- Intermediate - Packaged food not labeled as specified by law. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled.
- Intermediate - Soil residue in food storage containers. And bulk bins **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Bulk bin
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.over stove
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage bulk bins
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Ice buildup in reach-in freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee rinsed celery in handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0-10 ppm
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop bucket not dumped
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Kitchen
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over sauces
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Stand up oven.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Near rice cooker.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables
- Basic - Working containers of food removed from original container not identified by common name. In cooksline and large sugar bin in dry storage.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reachin cooler near stove.
- Intermediate - Packaged food not labeled as specified by law. Walkin cooler and Reachin freezers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented cans. Manager stated they will return it for credit.
- Critical - Observed food stored on floor - sauces in five gallon buckets stored on the floor throughout kitchen.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in room temperature water. Corrected On Site.
- Observed wall soiled with accumulated food debris - preparation area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked food in the walk-in cooler not date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs stored in pan on ice. Eggs moved into working cooler to maintain temperature.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No service record available for water filter behind ice maker.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - dust build up on small white fan by 3-compartment sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed with water measured 80F. Time as public health control application was given on 11/09/2011. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp thawed in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pork, chicken, eggrolls, etc. in reach-in cooler and walk-in cooler not date marked.
- Critical - Working containers of food removed from original container not identified by common name - flour in plastic container not labeled.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Observed using ServSafe for employee training. See comments section for more details.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - reach-in freezer by walk-in cooler.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Observed sliding locks on back exit door by restroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water on cooks line measured 80F. Time as public health control application given today.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked frozen pork in reach-in freezer not date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pork, duck, chicken, etc. in reach-in cooler and walk-in cooler not date marked.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
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8/11/2011 | Food-Licensing Inspection | Call Back - Complied |
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