- Basic - Carbon dioxide/helium tanks not adequately secured. Servers station **Repeat Violation**
- Basic - Ceiling tile in disrepair. Near three compartment sink
- Basic - Ceiling tile missing.near dish machine
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Servers station **Corrected On-Site**
- 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. Kitchen server window
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Under three compartment, near prep table.
- Basic - Hole in wall. Dry storage
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks line **Repeat Violation**
- Basic - Shelf above preparation table soiled with heavy dust.
- Basic - Unnecessary items on the premise. Bicycle in dry storage
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables and cooks line **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. On cooks line, prep table
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Employee washed hands with cold water. Cook
- High Priority - Employee washed hands with no soap. Observed dishwasher wash with no soap
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked chicken 45°F, moved to walk in freezer for quick chill
- 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. Batter **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Paint near SS items
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeds 200ppm at servers station **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Under slicer on prep table, under cutting board.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dish washer rinse hands with spay hose
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing rag
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- 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 chicken. Walk in cooler, soup, mashed potatoes, various items
- Intermediate - Slicer blade guard soiled with old food debris.
|
08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave by waffle maker **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Servers station **Warning**
- Basic - Ceiling tile missing. Above waffle maker **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee bicycle in dry storage closet. **Warning**
- Basic - Grease accumulated under cooking equipment. On cooks line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeds 200ppm **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large mixing spoon **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. Rice, macaroni salad, corn beef hash, various items in walk in cooler. **Warning**
|
6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. Throughout servers station, kitchen. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave by waffle maker **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Servers station **Warning**
- Basic - Ceiling tile missing. Above waffle maker **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Around cooks line **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Spatula on cooks line **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee bicycle in dry storage closet. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor under dishmachine area soiled. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Under waffle maker **Warning**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Grill cook employee. **Warning**
- Basic - Grease accumulated under cooking equipment. On cooks line **Warning**
- Basic - Hole in wall. In dry storage closet next to bread. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line microwave and microwave by waffle maker. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old date labels on containers by three compartment sink. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Red bull in cooks line reach in cooler **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in cooler cooks line. **Warning**
- Basic - Soiled reach-in cooler gaskets. Two door upright reach in coolers **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cooks line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook after handwash dry hands on soiled towel hanging from clothes. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeds 200ppm **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large mixing spoon **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. Rice, macaroni salad, corn beef hash, various items in walk in cooler. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dining room
- Basic - Food stored in holding unit not covered. Watermelon in reach in cooler next to three compartment sink
- Basic - Food stored on floor. Bag of onions
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In handsink, dining room
- High Priority - Displayed food not properly protected from contamination. Ice tea, water, dining room
- 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. Hash browns, cookline **Corrected On-Site**
- 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. Deli meat in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various cooked food in walk in cooler
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employees reestroom
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Ceiling in disrepair. Throughout, water damage
- 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 beef
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8/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Hash brown mix
- Basic - Bathroom door not self-closing. Employees reestroom
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Ceiling in disrepair. Throughout, water damage
- Basic - Clean cups/glasses not properly air dried - wet nesting. Dining room, drink area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Not in same direction, back prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Open dumpster lid.
- Basic - Utensils in poor condition. Cracked spoon, back prep area
- Intermediate - Accumulation of food debris/grease on food-contact surface. Pot of patatoes
- 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. Deli meat in walk in cooler
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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 beef
- Intermediate - Required employee training expired for all 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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6/11/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Hash brown mix
- Basic - Bathroom door not self-closing. Employees reestroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves under steam table
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef in walk in freezer, hash browns
- Basic - Ceiling in disrepair. Throughout, water damage
- Basic - Clean cups/glasses not properly air dried - wet nesting. Dining room, drink area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Not in same direction, back prep area.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Inside/outside of dumpster not clean.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Bowls, wait area
- Basic - Utensils in poor condition. Cracked spoon, back prep area
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket, employee bathroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter
- High Priority - Butter re-served to customers.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage
- High Priority - Dented/rusted cans present. See stop sale. Separated to return **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Displayed food not properly protected from contamination. Seasoning
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over cooked potatoes
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found in back prep area
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Creamers, butter, pork sausage
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Pot of patatoes
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Deli meat in walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- Intermediate - Nonservice animals in the food establishment or on premises. Outside dining area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Sausage
- 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**
- 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 beef
- Intermediate - Required employee training expired for all 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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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter, drink area
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, across from waffle irons
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Drink area, front counter
- Basic - Food stored on floor.bonions, dry storage room
- High Priority - Displayed food not properly protected from contamination. Lemons, wait area
- 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. Deli meat in walk in cooler
- Intermediate - Required employee training expired for all 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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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. front counter
- Critical - Displayed food not properly protected from contamination. lemons, drink area
- Equipment and utensils not properly air-dried. plastic cups in drink area
- Critical - Expired training. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching cheese Corrected On Site. filled out AOP, previosly had one but could not find
- Critical - Observed buildup of slime in the interior of ice machine. right side
- Critical - Observed food stored on floor. frnch fries in walk in cooler
- Critical - Observed food stored on floor. vegetable frying oil, across from waffle makers
- Observed old labels stuck to food containers after cleaning. above three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, 47f, dining room Corrected On Site. chilled
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. cut melons in reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in freezer across from waffle maker
- Critical - Observed uncovered food in holding unit/dry storage area. steam table, wait area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in walk in cooler
- Wet mop not hung to dry. in mop bucket
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board, cookline
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. potato salad in reach in cooler at wait station
- Critical - Observed interior of microwave soiled. across from waffle makers
- Critical - Observed interior of microwave soiled. wait station
- Observed old labels stuck to food containers after cleaning. plastic food containers near three compartment sink, back kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat in walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler, across from cash register
- Observed single-service articles improperly stored. to go cartons not inverted, across from waffle makers
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler across from grill
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/18/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. lemons
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor. oil
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. hot holding
- Critical - Observed uncovered food in holding unit/dry storage area. melons in reach in cooler near three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/15/2011 | Routine - Food | Warning Issued |
- Observed build-up of food debris--undeer microwave by chest freezer
- Observed build-up of food debris/grease under both flattop grills
- Critical - Observed buildup of slime in the interior of ice machine...backsplash panel---rightside
- Critical - Observed food stored on floor...walkin cooler
- Critical - Observed food stored on floor...walkin freezer
- Observed wall soiled with accumulated food debris...behind grills
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...walkin cooler --ham etc
- Critical. Observed food stored on floor...lettuce and cooked pasta in walkin cooler
- Observed build-up of grease under flattop grill opposite handsink
- Observed build-up of food debris=under slicer in prep area
- Observed build-up of food debris---under microwaves
- Observed build-up of food debris--under larger toaster on cook's line
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.including dessert
- Critical. Observed food being cooled by nonapproved method.need to keep uncovered
- Critical. Observed food stored on floor.in cooler and supply room
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed soiled dry wiping cloth in use.on reachin cutting board cookline
- Observed soiled dry wiping cloth in use.used to wipe off soiled knife than cut sandwiches
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- No Heimlich maneuver sign posted.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...pancake mix=discussion about time as public health control.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect...2nd cook at cookline---AOP is for main cook. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler door gaskets....2door cooler in prep area by walkin cooler.
- Observed build-up of dust on top of wall and artificial plants at doorway to cookline
- Observed clean equipment stored on floor...red cutting board stored on floor by greastrap in rear prep area.
- Observed food debris accumulated on kitchen floor...walkin freezer
- Observed wall in disrepair...chemical room....by sink
- Observed wall soiled with accumulated food debris...cookline behind toaster
- Observed wall soiled with accumulated dust....walkin cooler---above door inside.
- Observed dusty ceiling tiles and/or air conditioning vent covers....above doorway to cookline
- Lights missing the proper shield, sleeve coatings or covers...walkin cooler and freezer.
- Carbon dioxide/helium tanks not adequately secured.
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. reachin on cookline
- Critical. Violation: 22-19-1 Observed interior of microwave soiled. roof intrerior on all microwaves
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8/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/8/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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