- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensils in the container on the table.
- Basic - Employee personal items stored in or above a food preparation area. Soiled apron on the prep table
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 10 seats currently have 24 seats. Provided seat change form.
- Basic - Food stored on floor. Cooking oil
- Basic - Wash solution not clean.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs out shell 48°/bulgar 55°/potato salad 53°/pinto beans 46°/cut tomatoes 43°/cut lettuce 43° at the buffet from 11:00 am, checked at 4:05pm.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Beef stored with wiping cloths on top located on the Prep table.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Seating change form given to owner, must complete by next routine inspection. 10 seats on current license has 20 seats in restaurant Per owner only using for special events.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken stored inside reach in cooler 47°f recommend Owner to use ice bath immediately or place in freezer. Rechecked 39°f
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Spoke to Owner , provided a sign for buffet line **Corrected On-Site**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wood food-contact surface not properly sealed. Sneeze guard provided for buffet line has raw wood.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Owner will be taking Food Manager Certification test this month.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. One employee on premises at time of licensing inspection.
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2/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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