- Basic - Floor tiles cracked, broken or in disrepair. Main kitchen **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door up right in dish room **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- 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. Ambient air 50°F, reach in cooler under microwave **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. Pasta, meatballs, etc various items in walk in cooler **Repeat Violation** **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** time extended from original callback date 11/15/14
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid **Repeat Violation** **Warning**
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09/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
- Basic - Floor soiled/has accumulation of debris. Under HWS in kitchen. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Main kitchen **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door up right in dish room **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to microwave **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sausage 50°F, breaded chicken 50°F, meatballs 49°F, cream 47°F, items moved to walk in cooler **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Non working reach in **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. Ambient air 50°F, reach in cooler under microwave **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. Pasta, meatballs, etc various items in walk in cooler **Repeat Violation** **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**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid **Repeat Violation** **Warning**
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09/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on prep table
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cutting board stored on floor in between prep table and reach in reach in cooler.
- 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. Above pizza station **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen
- Basic - Food stored in holding unit not covered. Cheese sticks in reach in freezer. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make table. Reach in cooler under microwave,
- Basic - Soiled reach-in freezer gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 - Handwash sink used for purposes other than handwashing. Food prep
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In prep room
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. On pizzas
- 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.
- 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 pasta, meat balls, etc
- Intermediate - Spray bottle containing toxic substance not labeled. Under HWS (bleach water). Pink liquid.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
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