- Basic - Soda gun holster with accumulated slime/debris. Both in bar.
- Basic - Wall soiled with accumulated dust. In server area. Above sandwich iron.
- 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. 0ppm chlorine. Empty sanitizer bucket. Corrective action taken- a new sanitizer bucket was installed during the inspection. Chlorine at 100 ppm **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand wash sinks removed- 1 in server isle next to hot sandwich grill. 2- In prep area by WALKIN cooler. Per approved plan dated 10/7/11.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer not working dead battery.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By kitchen door.
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6/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee eating in a food preparation or other restricted area. Dish room **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots by prep area. Plates, pots, and Pans in dish area.
- Basic - In-use ice scoop stored on soiled surface between uses. In bar on top of counter above ice bin. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish being thaw in 3 compartment sink. Fish was still frozen. Corrective action taken. Fish transfer to walk in cooler. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Both in bar.
- Basic - Wall soiled with accumulated dust. In server area. Above sandwich iron.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour. In dry storage shelf by 3compartment sink. Also in bar area container with sugar unmarked. **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. 0ppm chlorine. Empty sanitizer bucket. Corrective action taken- a new sanitizer bucket was installed during the inspection. Chlorine at 100 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Beef at 90° less than 2 hours. Correction action taken. Reheated on top of stove to temperature 191°. **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand wash sinks removed- 1 in server isle next to hot sandwich grill. 2- In prep area by WALKIN cooler. Per approved plan dated 10/7/11.
- Intermediate - Handwash sink used for purposes other than handwashing. Items in sink in back room. Metal container spatula.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer not working dead battery.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By kitchen door.
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Basic - Employee with no hair restraint while engaging in food preparation.COOKS
- Basic - Food stored on floor.Box of plantains
- Basic - Light not functioning.4 lights out cooks line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.COOKSLINE REACHIN
- Basic - Stored food not covered in walk-in cooler.cooked VEGES sauces
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.COOKS LINE
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.preperation rusted preperation table shelving rusted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen hand wash sink
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.preperation rusted preperation table shelving rusted
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.tcs foods in two drawers under stove 55?. All Chef states items in unit Since am. Opens at 11am
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over container of salsa in walk in
- 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. Ambient @ 61?. Stop sale issued
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - Reach-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. Drawers at COOKSLINE stove not maintaining 41?. Removed to another reaching. Less than 4 hrs in unit
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked pork walk in
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2/11/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. SERVERS AREA OF THE LINE
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. ALL PHF IN WALKIN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. LINE CUTTING BOARDS
- Critical - Working containers of food removed from original container not identified by common name.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin cooler in walk up caf!rea at 54-55 degrees F. service call advised .
- Critical - Observed raw animal food stored over cooked food. chicken over cooked pork - walkin cooler .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws - bar area.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up .
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. have 60 days from date of hire to complete training.
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11/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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