- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups stacked on shelf behind front counter while still wet
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dining room/front counter area not shielded
- Basic - Wall soiled with accumulated dust. Walls in back kitchen area have some dust and cobwebs built up on them
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths sitting on cooks line counter and service counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 53°, whipped topping 50°, hash browns 53° all in two door cooler behind front counter. Corrective action-manager moved to cooler in back kitchen area
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose behind front counter. Corrective aciton-manager removed screws and placed hose in proper holder **Repeat Violation**
- 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. Container of milk opened yesterday (per manager) not date marked **Corrected On-Site**
- 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. Two door Raetone cooler behind front counter ambient temperature at 55° at time of inspection. Internal ambient thermometer also reading 55° **Repeat Violation**
|
10/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Toilet not flushing/functioning properly. Ladies restroom toile leaks out bottom of unit **Repeat Violation** **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at sink in back kitchen area takes too,long to get warm **Repeat Violation** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. At sink behind front counter **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. Missing for a couple of employees **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. Two door unit behind front counter ambient temperature 56°. Three door unit in back kitchen area ambient temperature 58° **Warning** At callback inspection on 6/23/14 ambient air temperature of two door reach in cooler by front counter was 54° one door reach in cooler next to tea brewer had an ambient site temperature of 58°.
|
6/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Toilet not flushing/functioning properly. Ladies restroom toile leaks out bottom of unit **Repeat Violation** **Warning**
- High Priority - License expired within 30 days after expiration date. License expired 6/1/14 **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. waffle batter 58°, whipped butter 58°, whipped topping 49°, ham 55°, liquid eggs 46°, sausage gravy 59°, baked potatoes 49°, corn mixture 50°, cheese 50°, tomatoes 53°, lettuce 52°, milk 51°, creamers 52°, whole shell eggs 59°All in two door unit behind front counter. Steak 49°, ham 57°, whipped butter 51°, liquid eggs 49°, baked potatoes 52°, cheese 52°, tomatoes 53°, lettuce 51°, , milk 54°, creamers 53°, whole shell eggs 53°-68°, sliced tomatoes 58° All items in three door cooler in back kitchen area **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at sink in back kitchen area takes too,long to get warm **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. Flies and fruit flies in kitchen and back storage area **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Steak 49°, ham 57°, whipped butter 51°, liquid eggs 49°, baked potatoes 52°, cheese 52°, tomatoes 53°, lettuce 51°, , milk 54°, creamers 53°, whole shell eggs 53°-68°, sliced tomatoes 58° waffle batter 58°, whipped butter 58°, whipped topping 49°, ham 55°, liquid eggs 46°, sausage gravy 59°, baked potatoes 49°, corn mixture 50°, cheese 50°, tomatoes 53°, lettuce 52°, milk 51°, creamers 52°, whole shell eggs 59° **Warning**
- High Priority - Presence of insects, rodents, or other pests. Ants in back kitchen area **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 59° in cooler behind front counter. Whole shell eggs 53°-68° in three door cooler in back kitchen area **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. At sink behind front counter **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. Missing for a couple of employees **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. Two door unit behind front counter ambient temperature 56°. Three door unit in back kitchen area ambient temperature 58° **Warning**
|
6/18/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used as scoop in diced tomatoes container
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups on top shelf on cooks line not inverted
- Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at sink behind front counter **Repeat Violation**
- Basic - Toilet not flushing/functioning properly. Ladies restroom not functioning. Sign on door directs customers to use men's restroom
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at 0 ppm chlorine **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Sink behind front counter takes excessive amount of time to heat up. Employees washing hands with cold water
- High Priority - Live, small flying insects in food storage area. Small flies in back kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 47°, lettuce 47° in cooler on cooks line. Corrective action-moved product to back cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Creamers placed on tables for one table, left overs removed and put in cooler, then reserved to next group of customers that sit at table. Corrective action-manager discarded creamers
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Ones case of raw hamburgers stored over open case of biscuits in freezer in back kitchen area
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose sitting in sink at front counter **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. Breaker missing on right side faucet on mop sink **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in back kitchen area
- 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. Missing proof of certification for several employees .
|
3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Clear cups behind front counter stack while wet **Repeat Violation**
- Basic - Ice buildup in reach-in freezer. Freezer in back kitchen area have excessive ice built up in them
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom
- Basic - Soiled reach-in cooler gaskets. Coolers on line and in kitchen have some build up on gaskets
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 49° in left cooler in back kitchen area Corrective action-place ice bags on eggs **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 129°, behind front counter. Corrective action-stirred product to disperse heat better
- High Priority - Spray hose at dish sink lower than flood rim of sink. Behind front counter **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. Missing on faucet on right **Repeat Violation**
- 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. Container of milk opened on Saturday not date marked **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers have old food built up in them
|
10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked without being dried Wet nesting of clear cups Clear cups stacked while wet during call back inspection
- 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. Dish machine at 0ppm, checked several times Dish machine at 10ppm at time of all back inspection Dish machine at 0 ppm at first test. Tested ,aching to determine if it is a heat sanitizing machine, strip did not turn color. Manager added chlorine to unit, ran machine and retested. Machine tested at 200 ppm chlorine
- High Priority - Spray hose at dish sink lower than flood rim of sink. A sink behind front counter Hose still sitting in sink Hose sitting in sink behind front counter
- High Priority - Vacuum breaker missing at mop sink faucet. At faucet where red hose is connected Hose has been removed and other hose Bibb has a vacuum breaker on it Missing on right aside faucet at mop sink
- 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 behind front counter 58, white refrigerator ambient at 49, three door reaching coolers in kitchen area at 53. Establishment does not have a walk in cooler or walk in freezer. Establishment does have several stand up freezer units, however they are all full of product at time of inspection. Establishment does not have any means of providing adequate refrigeration for potentially hazardous/ foods **Warning**. At callback inspection establishment has 3 door reaching cooler in kitchen operational with ambient temperature at 39. Two door reach in cooler behind front counter ambient air temperature at 49, white refrigerator in kitchen area at 49. All items in 2 door reach in cooler are on ice and are at 41 or below. White refrigerator is not utilized for any potentially hazardous foods at this time. 3door unit at entrance to back kitchen area ambient temperature between 47°-55°. Manager placed ice bags in unit to bring temperature down.
|
10/14/2013 | Complaint Full | Call Back - Complied |
- Basic - Ceiling in disrepair. In ladies restroom, water dripping from crack in ceiling No water dripping it ceilings still cracked
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked without being dried Wet nesting of clear cups
- 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. Dish machine at 0ppm, checked several times Dish machine at 10ppm at time of all back inspection
- High Priority - Live, small flying insects in food preparation area. Small fruit like flies in kitchen area **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink. A sink behind front counter Hose still sitting in sink
- High Priority - Vacuum breaker missing at mop sink faucet. At faucet where red hose is connected Hose has been removed and other hose Bibb has a vacuum breaker on it
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometers in three door reach in unit reading 30-39 Thermometers are reading 33° ambient air temperature is 39° at time of callback inspection
- Intermediate - Food manager certification expired. Page Burke certification expired 04/2013. Took test 06/04/2013 but does not have results at time of inspection
- Intermediate - No certified food manager for establishment. Establishment does not currently have a Certified Food Manager. Manager took test on 06/04/2013 is awaiting results. Recommended to General Manager that they select a second manager to become a Certified Food Manager so the establishment will have one on duty each shift
- 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. Employees working at time of inspection have no proof of employee training Only 1 employee has proof if training, 3 employees are working at call back inspection
- 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 behind front counter 58, white refrigerator ambient at 49, three door reaching coolers in kitchen area at 53. Establishment does not have a walk in cooler or walk in freezer. Establishment does have several stand up freezer units, however they are all full of product at time of inspection. Establishment does not have any means of providing adequate refrigeration for potentially hazardous/ foods **Warning**. At callback inspection establishment has 3 door reaching cooler in kitchen operational with ambient temperature at 39°. Two door reach in cooler behind front counter ambient air temperature at 49°, white refrigerator in kitchen area at 49°. All items in 2 door reach in cooler are on ice and are at 41° or below. White refrigerator is not utilized for any potentially hazardous foods at this time.
|
6/14/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on coolers and white refrigerator
- Basic - Ceiling in disrepair. In ladies restroom, water dripping from crack in ceiling
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Tiles in kitchen area
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dining room area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked without being dried
- Basic - Ice bucket handle in contact with ice. Bucket stored inside ice machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In freezer in left side in kitchen, in white refrigerator in kitchen
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers 63°, sour cream 59, sitting out behind front counter. Cheese 49° in three door reach in cooler in kitchen
- 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. Dish machine at 0ppm, checked several times
- High Priority - Live, small flying insects in food preparation area. Small fruit like flies in kitchen area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage gravy 50°, waffle batter 49°, steak 49°, ham 49°, sausage 52°, raw bacon 51° all in reach in cooler in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese sitting out not time marked
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs in three door reach in cooler 51°
- High Priority - Spray hose at dish sink lower than flood rim of sink. A sink behind front counter
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in three door cooler in kitchen
- High Priority - Vacuum breaker missing at mop sink faucet. At faucet where red hose is connected
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometers in three door reach in unit reading 30-39°
- Intermediate - Food manager certification expired. Page Burke certification expired 04/2013. Took test 06/04/2013 but does not have results at time of inspection
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers have old food built up in them
- Intermediate - No certified food manager for establishment. Establishment does not currently have a Certified Food Manager. Manager took test on 06/04/2013 is awaiting results.
- 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. Employees working at time of inspection have no proof of employee training
- 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 behind front counter 58°, white refrigerator ambient at 49°, three door reaching coolers in kitchen area at 53°. Establishment does not have a walk in cooler or walk in freezer. Establishment does have several stand up freezer units, however they are all full of product at time of inspection. Establishment does not have any means of providing adequate refrigeration for potentially hazardous/ foods **Warning**
|
6/12/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
4/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - Wall in disrepair. Rear room by door to front counter, across from office.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food storage area.
- Intermediate - Handwash sink used for purposes other than hand washing. Cloth towel in rear hand wash sink. **Corrected On-Site**
- Observed scorch marks around electrical outlet. For reporting purposes only. By coffee maker.
|
3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in right of flat top ambient air temp 50. DO NOT USE THIS COOLER FOR POTENTIALLY HAZARDOUS FOODS UNTIL ITS MAINTAINING 41 OR BELOW. 11/29/12 small reach in right of flat top not being used, two door upright reach in by ice machine ambient air temp 59?.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. Equipment on cook line, shelf below also **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine. **Repeat Violation**
- Observed ceiling soiled with accumulated mold-like substance. Back of kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ice, scoop handle broken off
- Critical - Observed live flies in kitchen. Small ones
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon 53, ham 55, sausage 50 all in small reach in right of flat top. **Repeat Violation** 11/29/12 cheese 51?, ham 51?, sausage 52?, pork 52?, bacon 45?, gravy 48?. Bacon moved to working cooler, all other items discarded.
- Observed wall soiled with accumulated food debris. Behind dry goods storage shelf
|
11/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in right of flat top ambient air temp 50?. DO NOT USE THIS COOLER FOR POTENTIALLY HAZARDOUS FOODS UNTIL ITS MAINTAINING 41? OR BELOW.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical - Handwash sink not accessible for employee use at all times. Towels in sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. Equipment on cook line, shelf below also **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine. **Repeat Violation**
- Observed ceiling soiled with accumulated mold-like substance. Back of kitchen
- Critical - Observed employee storing a drink in a preparation or other restricted area. On top of restaurant drinks in white reach in
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. After Cracking eggs
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ice, scoop handle broken off
- Critical - Observed live flies in kitchen. Small ones
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon 53?, ham 55?, sausage 50? all in small reach in right of flat top. **Repeat Violation**
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed wall soiled with accumulated food debris. Behind dry goods storage shelf
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
11/28/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. over cookline
- Observed build-up of food debris on nonfood-contact surface. inside/tracks of drawers on cookline Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. under cooking equipment Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. light. exterior also
- Critical - Observed dented/rusted cans. green beans
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter blend 64'F in kitchen Corrected On Site. added to time as public health control paper. Two 20lb containers of Margarine on dry storage shelf-label lists butter as an ingredient and says keep refrigerated. One sealed and one open container 65'F. Stop sale issued
- Observed residue build-up on nonfood-contact surface. shelving in upright reach in on cookline
- Critical - Observed toxic item stored by food and clean utensils. lotion
- Critical - Working containers of food removed from original container not identified by common name. pepper gravy Corrected On Site.
|
3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shell eggs
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. white bucket in drawer
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. top
- Violation: 24-06-1 Observed clean utensils/equipment stored in a dirty container. knives on line
|
11/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Repeat Violation.
- Equipment and utensils not properly air-dried. bowls, cups
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging low
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris on nonfood-contact surface. gaskets in upright reach in cooler, shelving also Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. shelf under cookline
- Observed clean utensils/equipment stored in a dirty container. knives on line
- Observed cutting board grooved/pitted and no longer cleanable. small pink cutting board
- Critical - Observed interior of microwave soiled. top
- Observed nonfood-contact equipment in poor repair. microwave door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shell eggs
- Critical - Working containers of food removed from original container not identified by common name. white bucket in drawer
|
9/6/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. pitcher with white powder, front counter Corrected On Site.
- Observed reach-in or walk-in cooler gasket torn/in disrepair. drawers cooler
- Observed build-up of grease on nonfood-contact surface. under cooking line, on shelf
- Plumbing system in disrepair. faucet at front handsink
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Observed floor and wall junctures not coved. by entrance to kitchen Repeat Violation.
- Observed floor area(s) covered with standing water. some standing water on hallway behind cook line, it doesn't smell or looks like sewage; they are moping it right now Corrected On Site.
- Observed attached equipment soiled with accumulated dust. ceiling fans Corrected On Site.
- Critical. Observed toxic item improperly stored. spray bottle by straws, front counter Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm bleach in bucket
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
|
12/15/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food re-served to customers. coffee creamers
- Critical. Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Observed gaskets/seals on cold holding unit in poor repair. drawers reachin must be replaced by next unannounced inspection Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary are all wet
- Critical. Observed soiled reach-in freezer gaskets. freezers in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan in kitchen Repeat Violation.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. laying in dirty water at dishwashing area Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dirty pan in front handsink and towel in back handsink Corrected On Site.
- Observed floor and wall junctures not coved. in back kitchen
- Lights missing the proper shield, sleeve coatings or covers. in upright reachin cooler and missing end caps in kitchen Repeat Violation.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know how to calibrate digital thermometer
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 3 employees are expired
|
8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/24/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steaks and ham in reachin, placed ice on top, cheese on prep area, wrote time; half-half small containers, added ice Corrected On Site. Repeat Violation.
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 22F
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. upright reachin and drawers cooler
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink faucets
|
5/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steaks and ham in reachin, placed ice on top, cheese on prep area, wrote time; half-half small containers, added ice Corrected On Site. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 22F
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef I white freezer
- Critical. Observed raw animal food stored over ready-to-eat food. liquid eggs over lettuce and eggs over hash brown in reachin, raw chicken over soup in upright reachin freezer
- Critical. Observed employee improperly washing hands. less than 20 seconds; explained her Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright reachin and drawers cooler
- Observed nonfood-grade containers used for food storage. drawers for lettuce
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine. not moving properly
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishmachine not working properly
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed interior of microwave soiled. interior top
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on fan by office
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons at cook line
- Faucet/handle missing at plumbing fixture. 3 comp sink
- Critical. Vacuum breaker mising at hose bibb. mop sink faucets
- Lights missing the proper shield, sleeve coatings or covers. missing end caps, front counter and kitchen
- Observed personal care item stored with single service. jacket and purse by cups and clean equipment, front counter
- Critical. Observed toxic item improperly stored. chemicals by waffle maker, on shelf
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm bleach in bucket Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Corrected On Site.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. by office
|
3/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced ham 45 f. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin. Badly rusted.
- Equipment and utensils not properly air-dried. Glasses
- Critical. Observed live flies in kitchen.
- Observed attached equipment soiled with accumulated grease. Hood pipes.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Steam unit rear area.
|
8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Huddle House #146, 1855 S 8 St, Fernandina Bch, FL »