- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. On the ground under outside exhaust fan **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Radio, cell phone at cook line
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber bracelet **Corrected On-Site**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Throughout kitchen
- Basic - Floor area(s) covered with standing water.
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to preparation. Head of lettuce
- Basic - Wall soiled with accumulated grease. At the outside wall under the exhaust fan **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, sour cream temp at 49°, cut tomatoe temp at 50°, blue cheese temp at 49°, shredded cheese temp at 50°, hot dog temp at 47°, salsa with fresh cut tomatoe temp at 52°, **Admin Complaint** **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. 0ppm **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings temp between 48°-50° in reach in cooler of cook line **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken stripe over French fries in reach in freezer of cook line
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Spinach dip has date marking of 10/06
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait service station
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait service station **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Potato chopper
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a table at bar **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line, an accumulation of water
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By bar's 3 compartment sink
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar
- 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. At cook line, reach in cooler has an ambient temperature of 48°, **Admin Complaint** **Repeat Violation**
- Intermediate - Refrigerator 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. Reach in cooler for holding cooked wings has an ambient temperature of 44°, **Admin Complaint**
- Intermediate - Soda gun soiled. At bar
|
10/16/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Grease accumulated under cooking equipment. Fryers **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. The table oven **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation** **Warning**
|
6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving, reach in cooler etc. **Warning**
- Basic - Drain cover(s) missing. Under dishmachine **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone at cook line **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons stored by ice tea filter, **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. Fryers **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. At bar area **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. The table oven **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in some units in kitchen **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At salad make reach in cooler, dice tomato temp at 50°, shredded cheese at 52°, potato salad at 52°, cut leafy green 50°, , less than 4 hours advised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce temp at 52°, shredded cheese at 50°, dice tomato 51°, all products at cook line reach in cooler **Repeat Violation** **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket, chemical spray bottle **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At bar area **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At bar area, table in front of hand sink * **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The one for storing wings at cook line **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. The salad make reach in cooler **Warning**
- Intermediate - Refrigerator 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. At cook line the reach in cooler for storing wings, cut tomatoe lettuce, shredded cheese has an ambient temperature of 46°, **Repeat Violation** **Warning**
|
6/19/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. A single serve cup used as scoop in panko, at bar a stainless steel cup with no handle used as scoop **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On exterior ground under exhaust fan **Repeat Violation** **Warning**
- Basic - Drain cover(s) missing. Under 3 compartment sink at bar, under dishmachine **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone at cook line **Warning**
- Basic - Floor area(s) covered with standing water. In front of dumpster pad **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Warning** Easy off by oil at dish area
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. The one by salad make coolers **Warning**
- Intermediate - No soap provided at handwash sink. By dish area **Repeat Violation** **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The one by walk in cooler **Warning**
|
2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Especially on the top of machine **Warning**
- Basic - Bowl or other container with no handle used to dispense food. A single serve cup used as scoop in panko, at bar a stainless steel cup with no handle used as scoop **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On exterior ground under exhaust fan **Repeat Violation** **Warning**
- Basic - Drain cover(s) missing. Under 3 compartment sink at bar, under dishmachine **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone at cook line **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. In front of dumpster pad **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. At wait service station **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in all reach in coolers at cook line **Warning**
- Basic - Open dumpster lid. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At bar **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut leafy green, cut tomatoe, melons, salad have a temperature between 50° to 56°, operator stated that products were less than 4 hours, Advised **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Bags of wings temp between 46°-48° in reach in cooler of 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. 0ppm **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spouts temp at 58°, dice tomato temp at 45°, sour cream temp at 56°, cut tomatoe temp at 52°, cut lettuce temp at 54°, all products were in reach in cooler at cook line, Advised **Warning**
- High Priority - Raw animal food stored next ready-to-eat food in walk-in cooler. Raw shell eggs next to milk, cream in walk in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs next to and on top of ready to eat foods in reach in cooler at cook line **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Warning**
- 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. Whipped cream, in walk in cooler **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. The one by salad make coolers **Warning**
- Intermediate - No soap provided at handwash sink. By dish area **Repeat Violation** **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. The salad make reach in cooler has an ambient temperature of 54°, The two reach in coolers at cook line has an ambient temperature of 52°, Advised **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The one by walk in cooler **Warning**
- 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. Walk in cooler has an ambient temperature of 44°, Advised **Warning**
|
2/4/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. On ground outside under exhaust hood **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station of drink station by bathrooms
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of reach in cooler , at dish area
- Basic - Equipment in poor repair. Cook line reach in cooler has an ambient temperature of 45°. Advised
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Molding separate from wall juncture at bar
- Basic - Food stored on floor. Bags of potatoe
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. At wait service station by bathrooms , at bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in Auto-Shaam, missing in cook line reach in cooler
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- Basic - Wiping cloth/towel used under cutting board. Observed at bar
- 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. 0ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy green, cut tomatoe, shredded cheese, cheese had a temperature between 50° to 54°, less than 4 hours, products were in cook line reach in cooler advised
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer next to ice tea, coffee filters on shelf
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. All at bar **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. As evidence by food debris, the one by salad reach in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At salad cooler under the lid
- Intermediate - No soap provided at handwash sink. Dish area
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Potato chopper
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Build-up of grease on nonfood-contact surface. On ground under exhaust hood **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. At bar
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- Basic - Wall in disrepair. By Dish machine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food stored in ice used for drinks. Lemons, lime
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shall eggs next to cream in walk in cooler
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Potatoe chopper
- Intermediate - No soap provided at handwash sink. At cook line
|
6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Single one at bar **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Re-use of single serve jugs for food storage.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tub of sour cream temp at 46?, less than four hours-Advised
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer. Potato chopper
- Intermediate - Manager lacking proof of food manager certification. Gary Yappel, Eugene Kelly
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Wings
|
1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/23/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad make reach in cooler has an ambient temperature of 46 degree Advised Corrected On Site. Operator turn thermostrate up and now the ambient temperature is 40 degree
- Food-contact surface not smooth and easily cleanable. Towel under cutting board
- Critical - Hand wash sink lacking proper hand drying provisions. By 3 comp sink of bar Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Missing in salad reach in cooler Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar, wait station Repeat Violation.
- Critical - No 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. Informed operator that photo copies of food handlers training certifications are not accepted
- Observed attached equipment soiled with accumulated dust. Ice machine vent Repeat Violation.
- Observed floor area(s) covered with standing water. Under ice machine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Potatoes chopper
- Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Observed grease accumulated under cooking equipment. Under hood Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad make cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spouts temp at 46 degree, shredded cheese temp at 47 degree, boiled eggs temp at 48 degree, products were in salad make reach in cooler, Advised
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Blanch potatoes Advised using Time instead of temperature as a public health control [PROVIDED USING TIME WRITTEN PROCEDURE.]
|
11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. All
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wsit staff and Dishwasher
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash first before putting gloves on
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At dish area
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Salad cooler
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Single one at bar
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Cloth under cutting boards
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 19-03-1 Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temp at 85 degree
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [SEE SPECIAL NOTE FOR DISHMACHINE AT COMMENT SECTIION]
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. All at bar
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. All at bar
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. At bar Observed a can in hand sink
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. All most hand sinks Repeat Violation.
- Violation: 34-10-1 Observed garbage and grease on the ground and/or pad around dumpster.
- Violation: 36-14-1 Observed grease accumulated on ground outside under exhaust hood.
- Critical - Violation: 45-27-2 Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. At bar
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. Dishwasher did not know sanitizer strengrh
- Critical - Violation: 53B-08-1 No 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. This violation must be corrected by : 8/22/2012.
- Critical - Violation: 53B-08-1 No 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. [Advised operator the Division does not accept photo copies]
|
8/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [SEE SPECIAL NOTE FOR DISHMACHINE AT COMMENT SECTIION]
- Critical - Employees not informed of acceptable sanitary practices. Dishwasher did not know sanitizer strengrh
- Food-contact surface not smooth and easily cleanable. Cloth under cutting boards
- Critical - Fruits/vegetables not washed prior to preparation. Lemons, lime, orange
- Critical - Handwash sink not accessible for employee use at all times. At bar Observed a can in hand sink
- Critical - Hot water not provided/shut off at employee hand wash sink. At cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. At wait service station, at bar
- Critical - Hot water not provided/shut off at employee hand wash sink. Bathrooms
- Critical - Hot water not provided/shut off at employee hand wash sink. By dish area
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink by salad prep has a temperature of 82 degree, needs to have 100 degree temperature
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strip for dishmachine
- Critical - No conspicuously located thermometer in holding unit. Missing in hot holding cabinet
- Critical - No conspicuously located thermometer in holding unit. Missing in salad cooler at cookline
- Critical - No handwashing sign provided at a handsink used by food employees. All most hand sinks Repeat Violation.
- Critical - No 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. This violation must be corrected by : 8/22/2012.
- Critical - No 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. [Advised operator the Division does not accept photo copies]
- Critical - Observed 3 comp sink's sanitizer solution is soiled with debris..
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At dish area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On the table with cutting lemons
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touching vegetable that is not further cook for food safety
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting lemons Corrected On Site. [Gloves]
- Observed build-up of dust or dirt on nonfood-contact surface. On ice machine surface-vents
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Prep table shelves
- Critical - Observed buildup of slime in the interior of ice machine. Under the lid
- Critical - Observed buildup of slime on soda dispensing nozzles. All at bar
- Observed cutting board grooved/pitted and no longer cleanable. Single one at bar
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash first before putting gloves on
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wsit staff and Dishwasher
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Critical - Observed food stored on floor. Chip container
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards
- Observed garbage and grease on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair. Salad cooler
- Observed grease accumulated on ground outside under exhaust hood.
- Observed ice scoop with handle in contact with ice. At wait service station
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Observed a plastic cup, pan without handle used as scoop
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz cups used as scoop for shredded cheese at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Round scoop at cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. At cookline -the one that stored wings
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Home depot paint buckets
- Observed personal item stored with food. Purse, umbrella stored with to go bags, bar utensil
- Observed personal care stored with food. Cell phone on same table with cutting lemons
- Observed personal item stored with food. Aprons hanging on the same shelf with cleaned utensils
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slice sheese and shredded cheese has a temperature of 50-54 degree at cookline- Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Alfalfa spouts has a temperature of 50 degree, less than 4 hpurs Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blanch potatoes fries has a temperature of 76 degree, less than 4 hours-Advised using time as a public health control {PROVIDED WRITTEN PROCEDURE FOR USING TIME}
- Observed single-service articles improperly stored. Plastic utensil stored with employee item at cookline
- Observed soda gun holster with accumulated slime/debris. All at bar
- Observed unused and unprotected place settings left on table with seated customers reused for other customers. Corrected On Site.
- Observed utensils in poor condition. Ice scoop for ice machine-the handle broke off
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temp at 85 degree
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. At bar
- Critical - Vacuum breaker mising at hose bibb. Missing backflow at spliter if mop sink
- Critical - Working containers of food removed from original container not identified by common name. Alk
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6/22/2012 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar
- Critical - No proof of required employee training provided.
- Critical - Observed food stored on floor. Cases of oil
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4/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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