- Basic - Build-up of grease/dust/debris on hood filters. Over cooks line.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site**
- Basic - Food stored on floor. Cases of fries on floor. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Down cooks line beside expo window.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Employee touching hamburger bun with no glove. **Corrected On-Site**
- 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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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.(knives and spatulas above hand sink in kitchen)
- 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.
- Basic - Food stored on floor.(bag in a box of soda by bar)
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(in kitchen)
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(no Sanitizer Bucket set up wet clothes reading 0ppm )
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Sliced cheddar 48°F, sliced blue cheese 51°F) items moved to other unit to lower temp
- 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 - Employee used handwash sink as a dump sink.(bar sink had ice in it)
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area. Ice machine unlocked and in dining room of establishment. Advised operAtor to go through plan review
- Intermediate - Handwash sink missing in food preparation room or area. No handwashing sink available for ice machine in dining room.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator took mop sink out and added an ice machine in dining room.
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12/30/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Food stored in a prohibited area. Ice machine unlocked and in dining room of establishment. Advised operAtor to go through plan review
- 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. At 0 ppm. Machine out of sanitizer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Blue cheese crumbles 55, pasta 52, cooked chicken 49, corned beef 47, fresh mozzarella 46, sausage 49. Also reach in cooks line Reach in cooked mushroom 55, raw beef 55, ham 52, sour cream 60 Upon reinspection 11/1 Brie 46°, salmon 45°, hot dogs 45°, cooked beef 48°
- 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. Both reach in cooler units on cooks line holding food at 47-60 on cooks line.
- Intermediate - Handwash sink missing in food preparation room or area. No handwashing sink available for ice machine in dining room.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator took mop sink out and added an ice machine in dining room.
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11/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored in a prohibited area. Ice machine unlocked and in dining room of establishment. Advised operAtor to go through plan review
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area. And throughout kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in bucket beside dish machine,
- 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. At 0 ppm. Machine out of sanitizer
- 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. Employee cutting cheese without gloves. Had employee wash hands and put on gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Blue cheese crumbles 55°, pasta 52°, cooked chicken 49°, corned beef 47°, fresh mozzarella 46°, sausage 49°. Also reach in cooks line Reach in cooked mushroom 55°, raw beef 55°, ham 52°, sour cream 60°
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over mushrooms in stand up reach in cooler on cooks line
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Accepted raw beef delivery at 51°
- 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. Both reach in cooler units on cooks line holding food at 47°-60° on cooks line.
- Intermediate - Employee dumping mop water in the handwash sink. No mop sink in kitchen. Employees must use hand sink to dump grey water.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in the 3 comp sink. **Corrected On-Site**
- Intermediate - Handwash sink missing in food preparation room or area. No handwashing sink available for ice machine in dining room.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator took mop sink out and added an ice machine in dining room.
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10/31/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.food containers on the clean equipment shelves.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Outer openings not protected with self-closing screen door.
- High Priority - Raw animal food stored over ready-to-eat food.Ra whole shell eggs over lettuce.Reach in cooler on the cook line. **Corrected On-Site**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/27/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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