- Basic - Cardboard used to line nonfood-contact shelves. Dry storage.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. Butter 65°F at buffet line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 65°F, buffet line.
- High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Muffins and bagels, sausage and eggs.
- Intermediate - Employee rinsed utensil in handwash sink.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in chest freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Smoked sausage 119°F, buffet line.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Employee personal items stored with food items. Employee purse on dry storage shelf.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- 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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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
- Basic - Food stored in holding unit not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Displayed food not properly protected from contamination. Apples on the buffet line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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7/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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