- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Towel, soap and sanitizer dispenser at cook line, shelf by handsink, cook line
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter, not in bag, mgr covered them with bags **Corrected On-Site**
- Basic - Dead roaches on premises. One big on, in storage by dishwashing area, cleaned up my mgr **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. by mixer, employee closed the lid **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. 2 bulk containers in storage area, mgr labeled them **Corrected On-Site** **Repeat Violation**
- High Priority - Food not properly protected from contamination. Cook grabbed cheese for omelet and placed half of it on top of shelled eggs, cooked discarded half cheese **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on open side
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° creamer-non uht, and 50° cut lettuce salads, in produce cooler, 53° creamer non uht in front counter cooler, under salad area, corrective action: discarded by mgr **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 126° chicken gravy in brown box/warmer, corrective action: reheated by employee **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Produce cooler reading 40°, food at 47-50° overnight
- 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. Produce cooler, creamer and cut lettuce there, and reach in cooler under salad prep area at front counter, food at 53°, mgr aware of this cooler, waiting on a part
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door, not in use, cook line, also Vent in upright reach in cooled at cook line **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22° in ice water, mgr calibrated **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Vinegar and lemon stated the label, but it was blue soap, mgr discarded it **Corrected On-Site**
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. By cook line **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit, front counter
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright by cook line
- Basic - Working containers of food removed from original container not identified by common name. Chicken base on prep table behind cook line, bags with white powder in storage area **Corrected On-Site** **Repeat Violation**
- 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.0 ppm, empty sanitizer container, got a new one **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 5 second hand washing and no drying with paper towels **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. Cut onion in half, half to cook immediately and half for later use **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in container **Corrected On-Site**
- High Priority - Live flies in kitchen. 5 by mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° cut tomatoes and cheese on pre unit from last night, corrective action: iced down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 108-120° sausage link on steam table, corrective action: reheated on grill, explained time as public health control **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw ham over cut veggies in reach in cooler behind cook line **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Raw food reach in cooler by cook line **Corrected On-Site**
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. by dish machine **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep area **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler not properly working, next to cook line, thermometer at 48°, Also reach in cooler by server area, food at 48° Don't use these reach in coolers until thermometer reads 41° or below
- Basic - Food stored on floor. Bulk container
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90° water, cooking utensils by stove
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cracked shield in walk in cooler
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° fish in reach in cooler, corrective action: discarded by mgr, 60° milk wash, corrective action: added ice, 48° ham, sausage in upright cooler, corrective action : iced down, 48° reach made here, corrective action: discarded by mgr
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Eggs should have been discarded at 11, and it is 11.20, cook discarded them **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 113° cooked onions on double pan, warmer, corrective action: took the 2 nd pan
- High Priority - Raw animal food stored over ready-to-eat food. Beef liver -opened box over fries in freezer by cook line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 30° in reach in cooler by cook line, foods at 38°, reading 20° server cooler, foods at 48°
- Intermediate - Food-contact surfaces encrusted with grease, dust and/or soil deposits. Vent in reach in cooler **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22°
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 100° dressing in wic
- Intermediate - Spray bottle containing toxic substance not labeled. Under dish machine **Corrected On-Site**
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Basic - Food stored in dry storage area not covered. Multiple boxes of beans.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour in rear storage area.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Knives.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment 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**
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink next to kitchen entrance.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Ice machine vents.
- Basic - Food stored in undrained ice. Chicken in reach in cooler below batter table.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice and sugar bulk containers. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Next to walk in cooler.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Biscuits on front line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in container on batter table across from dish machine area. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Ham near to hand wash sink at kitchen entrance.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink at kitchen entrance.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Packets of real butter left out at room temperature at server station behind front counter. Mgr mover to cooler. also milk wash on batter table across from dish machine room. **Corrected On-Site**
- 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. Shell eggs. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Upright reach in cooler at the end of front cook line. **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. Milk in reach in cooler at the end of rear cookline. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Bacon on cloth towel draining grease on cook line. Cloth towels can not be used. Use paper towels instead. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at prep sink. Sink at the end of front counter. Manager states that there isn't a line connected to the sink. If sink is not in use then it needs to be capped off.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink outside of storage room.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Multiple food on cook line across from cooking equipment. Mgr changed and refilled ice. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Complied |
- Box of drinking cups on floor in dry storage area.
- CO2 tank unsecure in storage room.
- Cloth under cut board next to make line.
- Cutting board grooved and discolored.
- Food stored in non-food grade bags in reach in cooler next to mixer.
- Gaskets on two-door reach in freezer in back storage room dirty/slimy.
- Grease build up on hood filter.
- Critical - Handwash sink being used as dump sink. Kitchen next to makeline.
- Critical - Inside of ice machine in back storage room is slimy.
- No drain cover on floor drain by walk in cooler.
- No light shield on bulb over fryers.
- Critical - No self-closure on rear exit door.
- Critical - No thermometer in reach in cooler front counter area.
- Critical - Observed employee cough in hand and continue to fix drinks without washing hands.
- Personal items stored on food contact surfaces. Phone, glasses, wallet.
- Scoop handle in food. Bucket of rice next to stove. And biscuit mix.
- Single use aluminum pans not stored protected in dry storage area.
- Critical - Stop sale issued for foods out of temperature in walk in cooler.
- Tongs stored on oven door.
- Critical - Walk in cooler not capable of maintaining 41 degrees F. Corrective action.
- Critical - Walk in cooler thermometer is reading 48?F. Sausage, roast beef, ham, steak and bacon. Temperatures between 55? - 58?. Food dated 07/13.
- Critical - shelves in reach in cooler next to mixer are dirty.
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7/19/2012 | Routine - Food | Warning Issued |
- Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original certifications required, list not accepted.
- Critical - Observed accumulation of white scale in warewashing machine and associated equipment.
- Critical - Observed buildup of stain in the interior of ice machine, behind shield.
- Critical - Observed food being cooled by nonapproved method. Rice covered before cooled to 41 degrees F. Corrected On Site, uncovered.
- Critical - Observed food stored on floor, onions and bag of flour. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, grits measure.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced and shredded cheese. (Sliced cheese left out on plate.) Corrective action taken, replaced ice and made sure it was touching and surrounding containers. Sliced cheese to be added to time as a public heakth control paperwork. Corrective action taken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 3 sweet potatoes in drawer, cooked this morning, were discarded. Discussed new procedure used- Cooked, cooled, re-heated.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured, storeroom, kitchen.
- Equipment and utensils not properly air-dried, drink cups stacked wet.
- Critical - Food Service Manager has no proof of certification. 2 people have taken and passed test with Sysco but have no proof.
- Food-contact surface not smooth and easily cleanable, wet towel under cutting board.
- Lights missing the proper shield, sleeve coatings or covers, walk in.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, mgr. was doing biscuits.
- Observed knife block in use to store knives.
- Critical - Observed location of employee cigarettes in non -smoking area causing possible cross-contamination. Stored on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, livers at 45 degrees F. on prep top; hash, fat sausages and sausage patties 46 in reach in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over opened bread in chest freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, chest freezer. Raw hamburger meat acros othet foods.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed; Bucket for bleaching towels has chlorine over 200 ppm.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed toxic item stored in food preparation area. Bucket with bleach for bleaching out towels is on counter by cutting board.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cracking raw eggs. Repeat Violation.
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10/4/2011 | Routine - Food | Administrative complaint recommended |
- Critical - No current 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Critical - Observed live tiny flies in kitchen areas. Repeat Violation.
- Observed nonfood-grade containers used for food storage, grocery bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, reach in freezer. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibbs, outside.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-30-1 Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, 1 is rusted.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb, mop sink.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Fryer has leak, will need to clean daily.
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9/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth, bag of potatoes full of tiny flies. Corrected On Site, washed and picked, then placed in cooler.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk, sour cream, cre pies,etc.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, dressings, puddings, noodles, etc. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, shell eggs. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, powdered chicken base. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, coffee creamer 66 degrees in wait area, waffle batter 52 in kitchen cooler, shredded cheese 46 in kitchen prep top, noodles 54 in reach in. Corrected On Site. Batter discarded, made new with ice water. Noodles discarded, cheese stired and re-temped at 40.
- Critical. Observed food being cooled by nonapproved method. Pot roast cooked today was tightly covered in walk in, temperature 112 degrees. Corrected On Site, placed in freezer.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours, ranch dressing made about 7 a.m. is 54 degrees. Corrected On Site, ice bath in cooler, 39 degrees at 11:20.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew dated yesterday is 54 degrees. Corrected On Site, discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- reach in under counter cooler , biscuit area. and on counter small unit. No food found under 49 degrees.
- Critical. No conspicuously located thermometer in holding unit, dressing cooler on counter, waffle batter in kitchen counter unit.
- Critical. Observed raw animal food stored over ready-to-eat food, reach in by grill. Corrected On Site, lunch meats moved to top shelf.
- Critical. Observed employee improperly washing hands, less than 20 seconds, with no towels to dry hands. Corrected On Site.
- Observed employee with ineffective hair restraint, long braid to waist swings around.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, 1 is rusted.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Observed soil buildup inside ice bin, wait area. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, walk in air curtain, shelves under equipment, outside of fryers, small kitchen cooler exterior on counter.
- Observed clean equipment stored on paper napkins, wait area.
- Drain cover(s) missing, by walk in.
- Critical. Vacuum breaker mising at hose bibb, mop sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live tiny flies in kitchen.
- Observed grease accumulated under cooking equipment.
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Lack of toilet tissue at employee toilet. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, men's restroom. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served, eggs. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage and bacon. Moved to walk-in. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, liver over butter in walk-in. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, in sugar. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength in spray bottle. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, near grill.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Observed handwash sink used for purposes other than handwashing, rinsing chicken. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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9/2/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Foods handled with minimum contact
- Critical. Sanitizing concentration
- Critical. Food contact surfaces of equipment and utensils clean
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9/2/2009 | Complaint Full | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
7/13/2009 | Complaint Partial | Inspection Completed - No Further Action |
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