- Basic - Build-up of food debris, dust or dirt on the floor under the fryers and on the understructure of the fryers.
- Basic - Build-up of mold-like substance on nonfood-contact surface inside the reach in cooler next to the soda machine.
- Basic - Carbon dioxide/helium tanks in walk in cooler not adequately secured.
- 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 at the pizza station.
- Basic - Hole in wall near rear door on the hing side. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit next to the soda machine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed garlic bread (per cook) in direct contact with "to-go" bags in reach in cooler at pizza station.
- Basic - Open dumpster lid.
- High Priority - No vacuum breaker on fitting out side of building on south face.
- 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. Observed pizza slice on display without proper time stamp. Pizza slice voluntarily discarded. **Corrected On-Site**
- 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. Observed reach in cooler under the circuit breaker panel not maintaining food at 41°F or below. Corrective action: all food items removed and placed in the walk in cooler while still present.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed debris build up under fryers, on floor and on inner surfaces of the fryers.
- Basic - Carbon dioxide/helium tanks not adequately secured behind the bar area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single serve plates on shelf behind bar area not properly inverted.
- Basic - Floor tiles missing at kitchen enterence.
- Basic - Hole in wall for conduit near rear door
- Basic - Walk-in cooler gasket torn/in disrepair. Observed seal for walk-in cooler worn.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed "home depot" containers used for holding sugar, flour, etc.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed turkey at 52°F, ham at 53°F, peppers and tomatoes at 60°F in reach in cooler under breaker panel. Food items were at present temperature for less than two hours as per chef on duty. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **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. Observed reach in cooler behind pizza station not maintaining foods cold. Corrective action: San Souci Air Conditioning was called while still present **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. Observed multilevel items in reach in and walk on coolers without proper date marking.
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6/16/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Floor tiles missing at entrance to kitchen **Warning**
- Basic - Hole in wall. Observed large gap between door frame and panel pleased at rear door holding a fan for exhaust. Hold is also missing screen to avoid infestation. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees at the cook line **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- 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. See stop sale. **Warning**
- Intermediate - No soap provided at handwash sink for employees at the cook line **Warning**
- 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. **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. Observed lasagna type dish in walk-in cooler without date marking. **Warning**
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4/1/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris, dirt and grease build up on the floor under fryers on cook line. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Floor tiles missing at entrance to kitchen **Warning**
- Basic - Hole in wall. Observed large gap between door frame and panel pleased at rear door holding a fan for exhaust. Hold is also missing screen to avoid infestation. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees at the cook line **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed beef 58°F and sauce 61F at the serve line. Operator installed ice to cool food items in reach on portion of cool and relocated additional food items to the wok in cooler. Unit temperature was adjusted while still present. **Warning**
- 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. See stop sale. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored hand wash sink at the bar area. **Warning**
- Intermediate - No soap provided at handwash sink for employees at the cook line **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- 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. **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. Observed lasagna type dish in walk-in cooler without date marking. **Warning**
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1/13/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hole in wall.slicer area
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.slicer area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.ribs,lasagna, in the walk in cooler
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3/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48 F ambient temperature of salad reach-in cooler - no PHFs were in unit. On callback, 53 F ambient temperature of salad reach-in cooler. No PHFs in unit, just vegetables. Need to have unit 41 F or below.
- Violation: 29-05-1 No mop/service sink installed/available at establishment. no sewer drain to dump dirty mop water. next unannounced inspection, operator found drain in bar area, will make location into mop sink [make sure of no splash, outside of building there is a spigot]
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8/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 45 F ambient temperature of pizza reach-in cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 45 F-47 F range ambient temperature of walk-in cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48 F ambient temperature of salad reach-in cooler - no PHFs were in unit.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. meatballs 119 F on stove for hotholding Corrected On Site. operator turned burner back on.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash sink
- Critical - No handwashing sign provided at a handsink used by food employees. men's bathroom
- No mop/service sink installed/available at establishment. no sewer drain to dump dirty mop water.
- Observed gaskets with black-like slime/mold-like build-up. cooler with chicken wings, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 46 F ham, 45 F lasagna in walk-in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47 F ricotta cheese, 45 F ham slices; bottom part of pizza cooler
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8/17/2012 | Routine - Food | Warning Issued |
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