- Basic - Covered waste receptacle not provided in women's bathroom. At the unisex employees' bathroom
- Basic - Food stored on floor. In walk in freezer floor
- Basic - In-use tongs stored on equipment lid between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Half gallon of milk at bar
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Advised
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In seasonings
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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 - Slicer blade guard soiled with old food debris.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line
- Basic - Wiping cloth/towel used under cutting board.
- 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.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Salmon
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above cleaned utensils.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. At bar, employee's drink on the same shelf with bottles of liquor
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse at bar
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in cook line reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. At the one by ice bin of bar
- High Priority - License expired within 30 days after expiration date.
- 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. Wait staff
- High Priority - Toxic substance/chemical stored by or with food. Pledge at bar
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. At bar, the one by ice bin
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed missing handwash sink at hand sinks
- Critical - Observed no cover waste receptacle @ employee bathroom
- Critical - Observed no employee training provided
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10/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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