- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / reach in freezers. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / the side and the back of the reach in cooler. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. / throughout kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. / walk in cooler. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / reach in freezers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / chicken wings temperature at 41F to 43F. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. / plastic sauce lid / walk in cooler. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall soiled with accumulated food debris. / walk in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cooked shrimp 45F, cooked chicken 45F, bean sprouts 46F, raw chicken 46F / reach in cooler by cook line. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over cooked shrimp. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs on top of cut cabbage / walk in cooler. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw chicken and raw beef over French fries / **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. / reach in cooler / cook line / ambient temperature 46F / all TCS food removed or iced. **Warning**
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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves./ to store to go boxes.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / raw chicken.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. / a container of hot sauce / walk in cooler.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 71F / less than 4 hours / moved to reach in cooler / recommended time as public health control.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over sauces.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw chicken over ready to eat food.
- Intermediate - Handwash sink not accessible for employee use at all times. / tongs inside hand sink / kitchen / **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a case of chicken.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. / flour container on food rack inside dry storage room.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 61F / less than 4 hours / moved to reach in freezer / last checked temperature at 55F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw chicken at 44F, raw beef at 46F, raw shrimp at 45F / make table / operator adjusted the cooler to a lower temperature / products moved to walk in cooler recommended.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table _ no complete physical barrier between top and bottom. / raw eggs over cooked chicken and cooked shrimp / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw eggs over vegetables / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over sauces / walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler./ raw chicken over raw beef / **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / cook line.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. / for to go box / cook line. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a bag of onions. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No copy of latest inspection report available.
- Basic - Raw animal food stored above unwashed produce. / raw chicken over unwashed carrots and onions / walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. / cook line. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. / raw beef.
- Basic - Stored food not covered in walk-in cooler./ cooked chicken. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. / cook / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 72F / less than 4 hours / moved to reach in cooler, bean sprouts at 45F / prep area.
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over sauces / walk in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing / observed sponge and towel inside hand sink / near walk in cooler. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / near walk in cooler.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. / cookline.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / owner.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / opened soda can on prep table.
- Observed build-up of grease on nonfood-contact surface. / hood filters.
- Critical - Observed dented/rusted cans. / products discarded by operator.
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed food stored on floor. / cooking oil.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / rice scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 78F / less than 4 hours / product moved to reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw pork over sauces / walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw shell eggs over raw pork and raw beef / walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / wonton at 118F / steam table / temperature rechecked at 145F. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. / dry storage room.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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