- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Insufficient lighting in dry storage area. Was almost completely dark. **Warning**
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to ice machine. **Corrected On-Site** **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Employee beverage container on a food preparation table next to cookline. **Corrected On-Site** **Warning**
- Basic - Insufficient lighting in dry storage area. Was almost completely dark. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. One on cookline. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.For heated treated hashbrowns in walk in cooler, product temped 47°f at the center of the container. The label on the product indicated that the product was prepared at 7pm last night. Operator confirmed and stated that product was placed in the cooler at about the same time. Product was tightly covered with a lid and stored in a carton. Operator discarded of product. **Repeat Violation** **Warning**
- 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. tested over 100 ppm chlorine on the 4th try. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes then proceeded to prepare a drink without washing hands prior. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shredded cheese at cookline sitting out on countertop. Product temped 74°f. Product was not in the process of preparation or cooling. Product was not being controlled by time either. Corrective action: operator moved product to a cooler that was holding at 41°f or lower for cooling. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. For heated treated hashbrowns in walk in cooler, product temped 47°f at the center of the container. The label on the product indicated that the product was prepared at 7pm last night. Operator confirmed and stated that product was placed in the cooler at about the same time. Product was tightly covered with a lid and stored in a carton. Operator discarded of product on site. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of debris in ice machine. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **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. Inspector provided time as a public health control form. **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of oven, was very soiled, one food container on top of same oven was soiled. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Several food containers on main cookline. **Corrected On-Site**
- 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. For pancake Batter at cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat orange juice in walk in cooler. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. For real hollandaise sauce next to grill. Operator was unable to verify preparation opening date of product.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. For hash browns in walk in cooler, operator stated that they were prepare dans placed into the cooler at 9pm last night. Product was tightly covered with a lid and temped 47°f.
- Intermediate - Ice scoop holder was soiled.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Was off by approximately 12°f.
- 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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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Nonbagged garbage in dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer''s instructions. **Warning**
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4/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. / IN REACH IN COOLER **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. /. A RADIO ON SHELF AT COOK LINE **Warning**
- Basic - Floor area(s) covered with standing water. /. BY AND UNDER Dishmachine **Warning**
- Basic - Floor soiled/has accumulation of debris. / UNDER STEAM TABLE AT COOK LINE **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Nonbagged garbage in dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. (1). UNDER FRYERS AT COOK LINE (2). AT THE WAIT STATION SODA MACHINE, ABOVE THE NOZZLES **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. / zero ppm **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / OBSERVED MALE COOK WITH GLOVES ON CLEANING DIRTY SURFACE/GRIDDLE AT COOK LINE, THEN HANDLING BAG OF BREAD WITHOUT CHANGING GLOVES **Warning**
- High Priority - Toxic substance/chemical improperly stored. / WIPING CLOTH SANITIZING SOLUTION BUCKET STORED NEXT TO CLEAN PLATE, AT COOK LINE and WAIT STATION **Warning**
- High Priority - Vacuum breaker missing at hose bibb. /. ON WALL BY Dishmachine **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Manager, DONIA RAOUF lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean. /. DIRTY URINAL IN EMPLOYEE MEN'S ROOM **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (1) BUTTER ON COUNTER WAS 70F (2) PANCAKE BATTER ON COUNTER WAS 50F, PRODUCT WAS PUTTED BACK IN REACH IN COOLER FOR COOLING **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. / ,RAW SHELLS OVER READY TO EAT PANCAKE BATTER
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. / URINAL IN EMPLOYEE MENSROOM
- Basic - Bowl or other container with no handle used to dispense food. / PORTION CUP INSIDE BROWN SAUCE
- Basic - Cove molding at floor/wall juncture broken/missing. / UNDER HAND SINK BY DISHMACHINE
- Basic - Cutting board has cut marks and is no longer cleanable. / AT COOKLINE **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation/washing dishes
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. / UTENSILS STORED IN A DIRTY CONTAINER AT COOKLINE
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Single-service items stored on floor in dry storage area. **Corrected On-Site**
- Basic - Soil residue build-up on exterior of food container, at COOKLINE above oven, also fan cover inside reach in cooler at service station
- Basic - Soiled reach-in cooler gaskets. / AT SERVICE STATION
- Basic - Toilet not flushing/functioning properly.
- Basic - Working containers of food removed from original container not identified by common name. / BULK OIL CONTAINER, ON WORKTABLE IN KITCHEN, ALSO BROWN SUGAR CONTAINER
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / HASH BROWN POTATO WAS 82 F AT ROOM TEMPERATURE AT COOKLINE, COOK STATED PRODUCT WAS OUT ABOUT 2 HOURS, PRODUCT WAS PUTTED BACK IN REACH IN COOLER, ALSO HASHBROWN IN WALK IN COOLER WAS 50F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / GRAVY, GRIT WERE 129F AT STEAMTABLE corrected on stir, cook stirred product
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / AT COOKLINE
- Intermediate - Cutting board(s) stained/soiled./ AT COOKLINE
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces/ knives encrusted with soil deposits. / ON KNIFE RACK AT COOKLINE
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / AT COOKLINE
- Intermediate - No soap provided at handwash sink. / AT HAND SINK BY DISH MACHINE
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. / at cook line reach in cooler
- Basic - Cutting board has cut marks and is no longer cleanable. / on cook line reach in cooler
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed the cook wearing a watch on his wrist while handling exposed food
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets with slimy/mold-like build-up. / at cook line **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. / reach in cooler by cookline
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. / in back area by rear exit **Repeat Violation**
- Basic - Leaking faucet at employee men's room
- Basic - Reach-in cooler shelves with rust that has pitted the surface. / at kitchen wait station
- Basic - Wall and doors soiled with accumulated residue / in back room area
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / at cookline
- Intermediate - Manager on duty (Dina Raouf) lacking proof of food manager certification.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. (Observed copies of SafeStaff certificates only)
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. / observed a large gap between the wall and the handsink by dishmachine, there was a build up of residues at the gap area
- Critical - Lack of toilet tissue in the employee women's restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / cookline RIC
- Critical - Observed a case of unwashed tomatoes stored above pan of ham, in WIC Repeat Violation.
- Observed a hat stored with bread /on rack at cookline
- Observed a tool bag/pliers stored with food. / in cabinet at cookline
- Critical - Observed an open beverage container on cookline RIC
- Observed broken dumpster lid.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [observed male server handling dirty dishes then return to work without washing his hands
- Critical - Observed encrusted material on can opener. / by cookline
- Observed exhaust hood soiled with accumulated grease.
- Observed floor area(s) covered with standing water. / outside WI coolers
- Critical - Observed food employee/cook washing hands in the 2 bay prep sink [other than an approved hand wash sink.]
- Observed gaskets with slimy/mold-like build-up. / 4 dr RIC at left side of cookline
- Observed leaking handsink faucet / in men's room/ Repeat Violation.
- Observed non-bagged garbage in dumpster.
- Observed open dumpster lid.
- Observed residue build-up inside a cabinet / under soda dispensing unit with ice bin / at kitchen wait station
- Observed residue build-up on the underside of the soda dispensing heads. / in kitchen wait station
- Critical - Observed soil buildup inside ice machine bin.
- Critical - Observed uncovered food in chest freezer / fries, fruits, bread
- Observed wall in disrepair. / by kitchen rear door area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. / observed opening/gap at bottom of rear doors opening to the dumpster area
- Critical - Unlabeled toxic spray bottles does not bear the manufacturer's label. / hung at back of dishmachine
- Critical - Vacuum breaker mising at hose bibb. / at mopsink faucet splitter
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Box of single service containers stored on floor in dry goods storage room. (COS)
- Dust build-up observed on fan grids above 3-compartment sink.
- Critical - Employee observed wearing watch.
- Food debris observed on plates - cookline (COS)
- Holes observed in wall (behind hand wash sink - repeat) and gaps/holes observed in ceiling times (dry goods storage room) - repeat.
- Ice scoop: handle stored inside ice. Non-handled scoop (foam cup) used in brown sugar container - COS
- Critical - No written procedure for using time as a public health control.
- Critical - Pancake batter (reach-in cooler) stored above 41F. Stored at 44F to 46F. COS - transferred to walk-in cooler for rapid cooler.
- Critical - Plate of cooked pancakes expired (dated 1/22) COS - discarded.
- Critical - Potentially hazardous foods in reach-in cooler not date marked correctly, an informed by manager, dates were incorrect: ham (1/20); corned beef (1/12), cheese (1/20) COS - repeat.
- Critical - Potentially hazardous foods observed stored above 41F: Butter (86F), pancake batter (54F), COS - discarded.
- Critical - Products stored uncovered in reach-in freezer (chicken) and reach-in cooler (grated cheese) and on prep line (whipped butter container) - COS
- Critical - Residue build-u[ observed on slicer.
- Residue build-up observed on non-food contact surfaces: knife rack, side of reach in cooler, food container lids (COS)
- Running water/faucet: mens/employee restroom.
- Standing water on floor under air conditioning unit.
- Walk-in cooler: residue build-up observed on fan covers.
- Critical - Water bottle on cookline not labeled.
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1/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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