- No Violations Were Observed
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice and sugar bulk containers back of kitchen by CO2 tanks. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Excessive food debris along front counter wall of kitchen by entrance and underneath equipment along the cook line. **Warning**
- Basic - Ice buildup in chest freezer. In white chest freezer storing pork center of kitchen. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in 80° water sitting in container next to rice maker. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Soiled reach-in cooler gaskets. Along door of reach in cooler and gaskets of reach in cooler across from cook line. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. By back door, also back of kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under 2 cutting boards in center prep table. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink chlorine 0 ppm, corrected to 100 ppm. **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Manager stated he dumps mop water into ground back of establishment. **Warning**
- High Priority - Food with mold-like growth. See stop sale. Moldy carrots under prep area center of kitchen. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic container Used to store beef in walk in cooler. **Warning**
- High Priority - Open food re-served to customers. Chili sauce is portioned from a can, then is placed on table in plastic container with spoon and with unhinged lid. Chili sauce is changed every 2 days according to employee. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts in kitchen front counter 47-53°, pork 47°, fried shrimp 47° in prep area, recommended adding ice. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef over container of cooked chicken in reach in cooler, manager corrected. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of raw beef over container of raw shrimp in reach in cooler across from cookline. Bag of Beef over bag shrimp in reach in freezer not in commercial packaging. Raw pork over container of raw half shell mussels in reach in freezer not commercially packaged. Manager corrected. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Under back hand sink. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Front hand wash sink across from front counter, employee dumped pitcher inside. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink by walk in cooler has barely any water or pressure on both hot and cold sides. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For 3 compartment sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Mop sink removed. **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. Employee/ hostess who has been working 9 months has no training. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of cooked mixed beans in front reach in cooler made a couple days ago according to manager. **Warning**
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6/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/20/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Can and plastic container used as scoop in bulk container, also bags of spices dry storage shelves.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and restaurant food together on same shelf walk in cooler.
- Basic - Employee personal items stored in or above a food preparation area. Phones food prep area
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables walk in cooler.
- Basic - Old food stuck to clean dishware/utensils. Knives on rack at 3icomp sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing standing water 3comp sink.
- Basic - Reuse of single-service articles. Tin can used as scoop bulk container. Pepper corns in peanut butter jar.
- Basic - Wood food-contact surface not properly sealed. Wood shelves walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Bags of spices dry storage shelves.
- 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 not sanitizing.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee while slicing meat was talking on cell phone.
- 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. Employee slicing cooked pork
- High Priority - Food with mold-like growth. See stop sale. Onions in kitchen
- High Priority - Produce with mold-like growth. See stop sale. Moldy onions in kitchen
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over raw beef reach in freezer open packages. Also raw shrimp over vegetables. Raw beef by vegetables reach in cooler both containers uncovered. Raw shrimp over vegetables reach in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef reach in freezer both in open containers.
- High Priority - Vacuum breaker missing at hose bibb. Faucet by hand sink near walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken walk in cooler.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Under prep table
- Basic - No handwashing sign provided at a hand sink used by food employees. Near dish machine
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil on crash cart 81°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over cooked soup in walk in cooler. Shell eggs over carrots in walk in cooler.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walkin cooler. Chicken and noodles.
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10/11/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of sugar
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple bracelets
- Basic - Food-contact surface not smooth and easily cleanable. Cloth on top of noodles in bag on cookline; on top of bean spouts and lettuce in ice bath on counter
- Basic - Interior of microwave soiled with encrusted food debris. Under prep table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright fridge
- Basic - No handwashing sign provided at a hand sink used by food employees. Near dish machine
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Noodles on cookline
- Basic - Working containers of food removed from original container not identified by common name. Multiple items in dry storage area
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. 0 ppm
- High Priority - Food container stored in ice used for drinks. See stop sale. Lemons in ice at beverage station
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 78'F on crash cart suggested time as a public health control; made at 11:00 to be discarded at 3:00
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid in dry storage area
- High Priority - Raw animal food stored over canned/bottled drinks. Beef over beer walkin cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. She'll eggs over beef
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. In bowl under prep table corrective action put in cooler
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot and ladles front of kitchen, bucket and garbage bags rear kitchen
- 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.
- Intermediate - No soap provided at handwash sink. Both sinks in kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walkin cooler
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7/24/2013 | Complaint Full | Warning Issued |
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