- Basic - Outer openings not protected with self-closing doors. Upstairs dry goods room **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Cookline cooler gasket
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beans, cooked shrimp, prepped salsa, cooked rice, at between 49-50°fin walk in cooler . Prepped salsa in chill box at 55°f
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately : 3 semi fresh rodent droppings on lid of food container on shelf in upstairs dry goods room . Approximately : 4 semi fresh droppings in box of t- shirts on shelf in upstairs dry goods room on shelf. Approximately : 4 semi fresh rodent droppings in box of single service ( spoons , knives , forks ) on shelf in upstairs dry goods room . Approximately : 2 semi fresh droppings on floor in upstairs dry goods room .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cooked beans, cooked shrimp, prepped salsa, cooked rice, at between 49-50°fin walk in cooler
- Intermediate - Walk-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. Food items : Cooked beans, cooked shrimp, prepped salsa, cooked rice, at between 49-50°f in walk in cooler
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08/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One dead rodent on floor in trap in corner of upstairs dry storage room
- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Upstairs dry goods room **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Prepline Employee **Corrected On-Site**
- Basic - Food stored on floor. Bag onions on floor in dry goods shed **Corrected On-Site** **Repeat Violation**
- Basic - Hole in ceiling. Ceiling in upstairs dry goods room
- Basic - Outer openings not protected with self-closing doors. Upstairs dry goods room **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Cookline cooler gasket
- Basic - Standing water in mop sink/mop sink draining very slowly. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at cookline prepline **Corrected On-Site**
- High Priority - Dented/rusted cans present. One dented can in store room
- 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 ready-to-eat vegetables : lettuce/cabbage **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beans, cooked shrimp, prepped salsa, cooked rice, at between 49-50°fin walk in cooler . Prepped salsa in chill box at 55°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions / peppers at between 110°f-120°f by cookline : moved to reach in cooler **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately : 3 semi fresh rodent droppings on lid of food container on shelf in upstairs dry goods room . Approximately : 4 semi fresh droppings in box of t- shirts on shelf in upstairs dry goods room on shelf. Approximately : 4 semi fresh rodent droppings in box of single service ( spoons , knives , forks ) on shelf in upstairs dry goods room . Approximately : 2 semi fresh droppings on floor in upstairs dry goods room .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cooked beans, cooked shrimp, prepped salsa, cooked rice, at between 49-50°fin walk in cooler
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by items in handwash sink : water container **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Water container in handwash sink at cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. One bag of breadcrumbs in upstairs dry goods room torn by rodent activity: chewed bag. Dry peppers on container lid with rodent droppings.
- Intermediate - Walk-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. Food items : Cooked beans, cooked shrimp, prepped salsa, cooked rice, at between 49-50°f in walk in cooler
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08/18/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In foods
- Basic - Drain cover(s) missing. At Dishmachine
- Basic - Employee personal items stored in or above a food preparation area. Jacket on food cans
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Drinks concentrates : upstairs store room
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors. Upstairs store room
- Basic - food in an unprotected holding unit in a customer/nonsecure area. Chest freezer outside with no overhead protection, upstairs in front of store room
- 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 : Chlorine at Dishmachine **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer next to salt **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Upstairs ice machine deflector plate soiled
- Intermediate - Employee filled water pitcher/cup at handwash sink. Cookline handwash sink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Upstairs handwash sink by bar
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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2/14/2014 | Routine - Food | Warning Issued |
- Basic - Unprotected ice machine in a customer/nonsecure area. Upstairs ice machine not enclosed ( per plan review . Inspection report 4-2-13)
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside tanks
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Salsa containers
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Drain cover(s) missing. Outside bar
- Basic - Employee personal items stored in or above a food preparation area. sunglasses, soiled aprons
- Basic - No copy of latest inspection report available.
- Basic - Unprotected ice machine in a customer/nonsecure area. Upstairs ice machine not enclosed ( per plan review . Inspection report 4-2-13)
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Toxic substance/chemical stored by or with food. Kitchen **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Knife
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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7/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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