- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Leaking pipe at plumbing fixture. Under dishmachine.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.Handling raw hamburger without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Cook buttering toast with bare hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatos, gravy in tall reach in 46° f. Move to alternate refrigeration.Waffle battter left out at room temperature - return to refrigeration
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Vans of bug spray. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.Handsink behind front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Brenda Milsher cook on duty.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some missing birthday.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Mo date mark observed on water filter to ice machine. Please replace and date mark filters at least once a year.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser at front counter missing lid to protect cups. **Warning**
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Light not functioning. Walk in freezer. **Warning**
- Basic - Light shield damaged/in disrepair. Cook line area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser at front counter missing lid to protect cups. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** 60 day warning.
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6/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back storag at. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter area. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Duck sauce.
- Basic - Employee personal items stored in or above a food preparation area. Purse on food prep counter. **Corrected On-Site** **Warning**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice scoop. **Warning**
- Basic - Light not functioning. Walk in freezer. **Warning**
- Basic - Light shield damaged/in disrepair. Cook line area. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front reach in cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser at front counter missing lid to protect cups. **Warning**
- Basic - Stored food not covered in walk-in freezer. Biscuits. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Fine white powder not labeled front counter area. **Warning**
- High Priority - Displayed food not properly protected from contamination. Ice tea canisters no lid. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with sandwich bread on cook line. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 46, tomatoes 47, diced tomatoes 49, steak 51in cook line reach in cooler. **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Back storage area. **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 - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs on cook line. **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 to left of grill **Warning**
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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.Latch on walkin freezer door.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Gauge on final rinse not working.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Pull drawers under Bain Marie.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Touching toast with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Temperature of ham 50° f, chicken 49° f in refrigerated pull drawers under Bain Marie. Place ice bags on potentially hazardous foods . Have unit serviced.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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11/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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