- Basic - Single-use gloves not stored in a clean, protected location. The gloves are being stored on the cook line and it was noted where at least one box was severely soiled from employees failing to wash hands before extracting the glove from the box. Recommend placing the glove boxes by the hand sink. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm in bucket on the cook line **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150 at the three compartment sink **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles unit closest the entry to the kitchen **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The two managers on duty during the inspection **Warning**
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. At least 4 towel holders used for/at customer tables were being store on the floor at the bar. **Corrected On-Site** **Warning**
- Basic - Single-use gloves not stored in a clean, protected location. The gloves are being stored on the cook line and it was noted where at least one box was severely soiled from employees failing to wash hands before extracting the glove from the box. Recommend placing the glove boxes by the hand sink. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm in bucket on the cook line **Warning**
- 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. 1. The machine in the kitchen Zero 2. The machine at the bar 10 **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The cook at the burger station placed on glove without washing hands **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. The food prep employee responsible for basting, breading vegetables, chicken, fish at the far left is changing gloves and failing to wash hands. Recommend reviewing forms DBPR Form HR 5030-159 and DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The bar tender was cleaning then made drinks without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic n oil 75 (non pasteurized). Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150 at the three compartment sink **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken wings 44. 45. In the silver reach in cooler on the cook line the unit on the right **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles unit closest the entry to the kitchen **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cook line **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The two managers on duty during the inspection **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. The bar tender had a glass and the menus covering the hand sink **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. At least 10 employees were present no CFM on site **Warning**
- Intermediate - No soap provided at handwash sink. At the bar **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 50 in the left side unit on the cookline.
- 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. Zero both units at the kitchen and at the bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 65 in individual portioned cups, filled above the fill line of the container at the right side prep reach in cooler on the cook line. Eggs 45 whole, boiled in same unit
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 45. 46. 45. All in the tall unit in front f the fryers.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Two stacks of soiled plates where placed at the wait station in the dining area where a sever was wiping off the soiled materials before using them for the customers. Corrective action taken to the three compartment sink
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Hand sanitizer placed by the pos system
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 44. 44. Ham 44. The coils to the walk in cooler had a block of ice.
- Intermediate - Handwash sink missing in food preparation room or area. A hand sink is required to be installed at the end of the wall between the cook line and the two bay prep sink.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. DO NOT SUBMIT PLANS. The original plans submitted to DBPR did not reflect the actual layout of the equipment. Called Plan Review had the plans updated, during the visit **Corrected On-Site**
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10/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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