- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Food prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 3 ceiling lights in the prep/ware washing areas.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed thermometer reading 15° in a Kenmore refrigerator and no food is frozen. Need to replace. The thermometer in the other refrigerator is reading 19°, also needs to be replaced.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Coffe stirrers on the breakfast buffet.
- Basic - Wall soiled with accumulated food debris. The wall behind the electric skillet used to cook eggs.
- High Priority - Displayed food not properly protected from contamination. Self serve apples, bagels and English muffins are not under a sneeze guard or individually wrapped in plastic wrap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed Precooked sausage links are 102° to 130° on the self serve breakfast buffet in hot hold. Sausage was rapidly reheated to 170° **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. The only available test kit is for pools.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used for black pepper.
- Basic - Nonfood-contact equipment in poor repair. Door of the traulsen reach-in cooler is warped and does not seal when closed.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. All plastic ware for customer self service. **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Apples for customer self service are not individually wrapped or under a sneeze guard.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Only has a pool test kit. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped plastic ware is not protected from customers sneezing or coughing on them. Need either sneeze guard protection or start using individually wrapped plastic ware.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In the kitchen. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelves in kitchen **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **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**
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2/11/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dispensing not functioning - Corrected On Site.
- Observed personal care item stored with food. Apron
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sausage- Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on orange juice dispensing nozzles.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelves in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- No current boiler certification provided/available.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Small oven
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-infreezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage-51
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
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