- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, holding meats inside reach in freezer. **Corrected On-Site**
- 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, too strong. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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. Cook touching fries with bare hands .
- High Priority - Pesticide/insecticide labeled for household use only present in establishment, 2 cans of raid by slicer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, gyro 49°f, turkey 48°f, cheese 50°, ambient temp inside walk in cooler was 55°f.f, operator said products were at temp this morning. Tcs products were moved to another cooler with ambient temp of 40°f.**Admin Complaint** **Admin Complaint**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, mushrooms, roasted tomatoes inside walk in cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, gyros, roasted tomatoes.
- 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, the ambient temp of walk in cooler was 48°f. Products were moved to another cooler. **Admin Complaint** **Repeat Violation**
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09/08/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, deli unit by oven had ambient temp of 47°f, ambient temp went down to 42°f, walk in cooler had ambient temp of 45°f. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, flour. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, meat balls 46°f, cheese 50°f, sausage 50°f, marinara sauce 50°fdeli unit next to oven, this products were cooled to 41°f. cheese 45°f, gyro 46°f, inside walk in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding scoop by front services area. **Warning**
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6/27/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, butter and prep area near handsink. By pizza make line. **Warning**
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1/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, walk in cooler had ambient temp of 44°f. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor area(s) covered with standing water, by freezers , back kitchen. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, butter and prep area near handsink. By pizza make line. **Warning**
- Basic - Food stored in dry storage area not covered, flour. **Corrected On-Site** **Warning**
- 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. Cook. Explained that once the product is cook cannot be touched with bare hands.Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit., tomatoes, cheese 45°f, olives 44°f, sauce 44°f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, marinara sauce, product was reheated to 165°f. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching in sanitized surfaces. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
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1/6/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside., back door
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- 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.
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7/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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