- Basic - In-use wet wiping cloth/towel used under cutting board. On toaster area.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw sausage patties next to french fries. On cook line. 10/2/14: still observed raw sausage above french fries.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 10/2/14: observed 5 foodhandlers/ servers onsite and no food manager present. Person in charge said she is working on her food manager certification.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bag in box soda and trash can.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 10/2/14: observed 5 foodhandlers/ servers onsite and no food manager present
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10/02/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans in dish washing area.
- Basic - In-use wet wiping cloth/towel used under cutting board. On toaster area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. 2 wet wiping cloths.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed food handler at end of cook line by deep fryer change gloves without washing hands. Corrective action taken: food handler washed hands. Advised operator to install an additional hand sink that area.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed potatoes 70f for hash and pancake batter 70f sitting on counter next to flat top. Food handler stated both products are being held for time and was placed there at 9 am. Advised operator that both products must be discarded at 1:00 pm.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw sausage patties next to french fries. On cook line.
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed 2 packs of cigarettes on top of box of gloves in dry storage. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bag in box soda and trash can.
- Intermediate - Handwash sink not installed in dishwashing area per approved plans. 14 day warning issued per Kathryn Manti.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Condensation or other drainage not disposed of according to law. Pot of water from leak in ceiling in dish washing area.
- Basic - Floors not maintained smooth and durable. In walk in cooler.
- Basic - Hole in ceiling.Hole in ceiling above dish washing area and above three compartment sink
- Basic - In-use knife/knives stored in crack between equipment and wall. Knife next to sandwich make reach in cooler **Corrected On-Site**
- Basic - Raw unwashed produce above ready to eat. Bag of onions in walk in cooler. **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 50f at make reach in cooler. Cheese was discarded.
- 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. See stop sale. Hash 47f made 7/15 and tomato sauce 45f made 7/15 in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sees top sale.
- High Priority - Toxic substance/chemical stored by or with food. Bag in box soda next to cans of paint in dry storage.
- High Priority - Toxic substance/chemical stored by or with single-service items. Pack of cigarettes by singles service straws and boxes of gloves.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty wet wiping clothes in hand washing sink on cook line.
- Intermediate - Significant Accumulation of pink mold-like substance in the interior of the ice machine.
- Intermediate - Slight Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Behind front counter.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 115f
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07/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed build up of grease on chemical suppression tank next to hood system, and build up of grease on sides of deep fryer, stove, and reach in freezer on cook line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above steam table and prep table on cook line.
- Basic - Exterior door has gap at the side of threshold that opens to the outside. Back door leading to dry storage shed.
- Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen.
- Basic - Food stored in a prohibited area. Box of peppers stored on top of in use trash can. Prep cook removed. **Corrected On-Site**
- Basic - Food stored on floor. Veg oil on cook line.
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed foodhandler cook hamburger with single use paper on top, remove paper, flip cooked side of hamburger and place same single use paper that touched raw side of hamburger on top of cook side. Cook stated they use this system to mark which burger is rare.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed handle of tongs touching lemons on front counter. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 tongs in metal hotel with water at 113f.
- Basic - Raw animal food not properly separated from unwashed produce. Observed 1 bag of red onion and 1 bag of red onion unwashed and hanging above potato hash on storage shelf in walk in cooler. Prep cook placed onions into containers under rte foods.
- Basic - Wall soiled with accumulated grease and food debris. Throughout kitchen.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked onions at 50f. Cook stated onions are being held for time but there is no time mark and no written time plan.
- High Priority - Dented/rusted cans present. See stop sale. 1 can of diced tomatoes, i can of marinara sauce, 1 can of black olives in dry storage.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. French fries stored next to and on top of raw pork chops in reach in freezer on cook line. Cooked moved pork.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasteurized egg 60f. Cook stated eggs are being held for time but there is no time mark and no time plan.
- 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. See stop sale. observed 4 containers of sausage gravy made between 7/7/14 and 7/9/14 at 45f to 46f covered and cooling for more than 6 hours in walk in cooler. Observed 1 container of brown gravy 45f dated 7/7, 1 container of hollandaise sauce 46f dated 4/9, rice 46f date 7/9, 7 containers of chicken soup 48f-50f with no date mark but prep cook confirmed was made yesterday 7/10 covered and cooling in reach in cooler for more than 6 hours. Also observed 1 container of green beans 45f date 7/9 in walk in cooler. Suggest operator get metal pans for cooling products.
- High Priority - Raw animal food stored over ready-to-eat food. Opened box of ground beef stored on top of pork in walk in freezer. Prep cooked moved ground beef.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs on cookline at 82f ambient. Cook stated eggs are held for time but there is no time stamp nor filled out time plan..
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 swollen can of collard greens in dry storage.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale.
- High Priority - Toxic substance/chemical stored by or with food. Cans of paint stored next to Fanta bag in the box soda syrup in drys torage.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on top of plastic bottle of oil on cook line. Observed box wet and a pool of sanitizer water on top of comtainer. **Corrected On-Site**
- Intermediate - Cutting board significantly stained/soiled. On steam table prep area on cook line.
- Intermediate - Encrusted material on can opener blade. Slight accumulation of food debris.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator is using time for shell eggs, pasteurized eggs, and cooked onions but has no time plan filled out.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. observed 4 containers of sausage gravy 72f-84f made this morning covered and still cooling. Advised prep cook to keep product uncovered in walk in cooler when cooling. Unable to determine temperature product was at when placed in walk in cooler at 8 am.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.7 containers of chicken soup in walk in cooler more than 24hours.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. THROUGHOUT RESTAURANT
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable. THROUGHOUT KITCHEN
- Basic - Hole in wall. BEHIND 3CS USED FOR PREP
- Basic - In-use wet wiping cloth/towel used under pans. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. 3 DOOR COOLER ON COOKLINE
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. UNDERSIDE OF SODA NOZZLES **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. BEHIND STEAM TABLE **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with fake butter and clear liquid(water?) on cookline.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. BUTTER PADS, 51°
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. SHRED CHEESE ON COOKLINE, 49° 1/2and1/2 coffee creamers, 50°
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Potatoes used for home fries, 59°
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. SAUSAGE GRAVY IN WIC, 120°-hour#1/107°-hour#2
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. SPINACH AT COOKLINE, 51°
- High Priority - Dented cans present. See stop sale. CAN OF OLIVES IN DRY STORAGE SHED
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. FEMALE COOK
- High Priority - Presence of insects, rodents, or other pests. SPIDER AND WEB ON EXTERIOR SERVICE WINDOW
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. BROWN GRAVY DATED 3/11
- High Priority - Vacuum breaker missing at hose bibb. 2 FAUCETS OUTDOORS.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. SAUSAGE GRAVY IN WIC
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. /. BOX OF NAPKIN, TO GO CONTAINERS IN DRY STORAGE ROOM/AREA STORAGE
- Basic - Clean linens stored on floor. / IN OUTSIDE STORAGE SHED
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / ON WORKTABLE BY ELECTRIC STOVE AT BACK
- Basic - Employee personal items stored in or above a food preparation area. / PAIR OF EYE GLASSES ON REACH IN COOLER CUTTING BOARD AT COOKLINE
- Basic - Employee with no hair restraint while washing dishes and handling clean kitchen wares and utensils
- Basic - Floor soiled/has accumulation of debris. /. THROUGH OUT KITCHEN
- Basic - Food stored on floor. /. OIL CONTAINER AT COOKLINE
- Basic - Food-contact surface not smooth and easily cleanable. /. PITCHERS WITH HOLLOW HANDLES USED TO STORED FOOD
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. / AT FRONTLINE SERVICE COUNTER
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / COOKLINE SINGLE DR REACH IN COOLER
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. /. AT COOKLINE
- Basic - Soil residue build-up on nonfood-contact surface. / (1) EXTERIOR OF ICE MACHINE, AT PATIO. (2) UNDERSIDE OF SODA DISPENSING HEADS, AT FRONTLINE SERVICE COUNTER
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer. /RAW FISH AND PORK CHOP
- Basic - Walk-in cooler floor soiled.
- Basic - Wall soiled with accumulated food debris. /. AT COOKLINE KITCHEN
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / AT COOKLINE
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. / OPEN BAG OF RAW PORK CHOPS STORED NEXT TO BAGS OF READY TO EAT BROCCOLI
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / PROBE THERMOMETER SHOW 100°F WITHOUT PROBING INTO FOOD
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. / HAM, ROAST BEEF, HOTDOGS TOOK OUT FROM WALK IN FREEZER AND HOLD IN WALK IN COOLER
- 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.
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10/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 44F WIC, pasta 44F, sausage 79F, has browns 55F gyro meat 62F, sausage patties 54F eggs 55F cook line area. Butter in front area 44F by counter, cheese on cook line 44F, potatoes 51F, creamer on dining tables 73F, **Warning**. Observed on cook line hash browns 45, at approx. 10:55 onions at 45F, green peppers 45F made at 6am. ON 6/13/2013, chili was 47F rice was 47F in walk in cooler
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6/13/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning** During Call back inspection observed no cover waste receptacle.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in prep area wet nesting. **Warning** Observed wet nesting pans stored on top of each other wetting above prep area near exit door.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In prep/ COOKLINE. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 44F WIC, pasta 44F, sausage 79F, has browns 55F gyro meat 62F, sausage patties 54F eggs 55F cook line area. Butter in front area 44F by counter, cheese on cook line 44F, potatoes 51F, creamer on dining tables 73F, **Warning**. Observed on cook line hash browns 45, at approx. 10:55 onions at 45F, green peppers 45F made at 6am.
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3/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with hair restraint. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in prep area wet nesting. **Warning**
- Basic - Food stored on floor. Feta cheese stored on floor. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Cottage cheese container not smooth and easily cleanable. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In prep/ COOKLINE. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. COOKLINE area 2 RIC torn. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over RTE candanian bacon. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line and on other kitchen counters. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour in prep in container not labeled. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hand only for 4 seconds. **Warning**
- High Priority - First aid supplies improperly stored. Peroxide stored over FCS near HWS. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Tomato sauce moldy in WIC. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil 48F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 44F WIC, pasta 44F, sausage 79F, has browns 55F gyro meat 62F, sausage patties 54F eggs 55F cook line area. Butter in front area 44F by counter, cheese on cook line 44F, potatoes 51F, creamer on dining tables 73F, **Warning**
- 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. Greens 45-46F, soup 47F, corn 46F, carrots 45F, pasta 45F, beef 47F, mashed potatoes 48F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corn beef hash 46-47F, 6- containers of hash browns reconstituted 44-48. Operator discarded. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef Philly meat over cooked potatoes in WIC. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tzatziki sauce dated 3/6, brown gravy dated 3/6, **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Greens 45-46, corns 46F, carrots 45F, mashed potatoes 48F, hash browns 44-48, garlic and oil 48F, soup 47F, pasta 45F, RB 47F. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. HWS blocked by sheet pan. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooling foods in the WIC covered while cooling. **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. Lemon orzo not labeled in WIC made on 3/10 per operator. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pot detergent in it not labeled on shelf by ice machine. **Warning**
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. ON FOOD ITEMS IN DRY STORAGE AREA SUGAR,SALT, FLOUR, BUTTER AND OILS.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed REACH-in cooler gasket torn/in disrepair. IN COOK AREA
- Violation: 23-06-1 Observed build-up of food dust on nonfood-contact surface. PLATE RACK
- Violation: 37-06-1 Observed wall soiled with accumulated grease. IN HOT LINE AND COLD LINE AREA.
- Violation: 37-10-1 Observed FAN soiled with accumulated grease AND DUSTY.
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8/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. NEXT TO DISH AREA Corrected On Site.
- Lights missing the proper shield covers.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-20-2012.
- 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.
- Observed FAN soiled with accumulated grease AND DUSTY.
- Observed REACH-in cooler gasket torn/in disrepair. IN COOK AREA
- Observed build-up of food dust on nonfood-contact surface. PLATE RACK
- Observed ceiling soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 08-21-2012.
- Observed single-service articles stored without protection from contamination. COFFEE FILTERS
- Observed wall soiled with accumulated grease. IN HOT LINE AND COLD LINE AREA.
- Critical - Outer openings not protected with self-closing doors. REAR exiting door Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. BUTTER
- Critical - Working containers of food removed from original container not identified by common name. ON FOOD ITEMS IN DRY STORAGE AREA SUGAR,SALT, FLOUR, BUTTER AND OILS.
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8/20/2012 | Routine - Food | Warning Issued |
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