- Basic - Accumulation of food debris/soil residue on handwash sink. / kitchen area **Warning**
- Basic - Breading for fish stored on top of freezer not covered **Corrected On-Site** **Warning**
- Basic - Ceiling in disrepair./ observed water stained tiles and water in light shields **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / a dippy cup left from customer stored in front line reach in above food swerved to the public **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair./ reach in cooler- operator utilizing other methods- ice bath- other reach ins to maintain TCS- tech working on cooler is now done to 43-45 degrees f- will be back to follow up on to be sure temperature coming down **Warning**
- Basic - Moderate Accumulation of debris inside warewashing machine. **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ refrigerator front line reach in **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ fish breading **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.- re- educated **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / servers doing toast **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb./ mop sink split y **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ meat loaf- cooked potatoes **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled./ purple cleaner **Warning**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Several Ceiling tiles soiled with old water stains in the lobby. **Warning** on order
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Intermediate - Cook line Cutting board(s) stained/soiled. **Repeat Violation** **Warning** on order
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.white reach in cooler by ice machine. **Repeat Violation** **Warning**
- Basic - Several Ceiling tiles soiled with old water stains in the lobby. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Cooked potatoes 45° raw fish 46° raw chicken 45° gravy 45° turkey 46° roast beef 46° hard boiled eggs 46° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.White RIC: sour cream 51° cut ,melon 52° butter packets 52° in the white reach in cooler by ice machine. Operator discarded items. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Opened bag of raw chicken tenders stored next to opened bag of precooked sausage patties in the upright reach in freezer. **Corrected On-Site** **Warning**
- High Priority - milk cold held at greater than 41 degrees Fahrenheit. Found milk at 45° recommend rapid chill. **Warning**
- Intermediate - Cook line Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Due to faucet handle broken **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. White cooler by ice machine 50° **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler shelves moderately soiled with food debris. 3 door cook line cooler **Warning**
- Intermediate - Walk-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. Found ambient temperature 46° **Repeat Violation** **Warning**
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6/4/2014 | Routine - Food | Warning Issued |
- Intermediate - Cutting board(s) stained/soiled./ cutting boards **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. **Warning**/ unit still not working tech coming today not in use
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water./ in storage room next to walkin cooler **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust./ ice tea dispenser not covered **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. /at service drink station **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and hot box **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment./ scoop stored out of sugar container on a dirty lid **Warning**
- Basic - Interior of microwave soiled with encrusted food debris./top **Warning**
- Basic - Most Soiled reach-in cooler gaskets. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in tall white refrigerator **Warning**
- Basic - Old labels stuck to food containers after cleaning.cut melon container has date mark of 7/26 **Warning**
- Basic - Old, unused equipment stored outside./ refrigerator **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler./ light not working had to use flashlight to inspect walkin **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52°f, raw hamburger meat 54°f after 1 hour, cook rapid chilled product **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./bacon 108°f
- High Priority - Raw animal food stored over ready-to-eat food./raw beef over bread
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./cut melon48°f, quiche 50°f,sour cream 54°f,butter 51°f **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils./ stored by coffee pots at server hand wash sink **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - All Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- 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. / products in walkin **Warning**
- Intermediate - Cutting board(s) stained/soiled./ cutting boards **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.especially on back section **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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12/27/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water.storage room **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Walk in cooler found at 54° operator states she's been in and out of walk in cooler. Kitchen is 88°. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.52° 54° operator states she is in and out of the walk in cooler kitchen is 80° plus. Recommend rapid chill. Operator sent employee to the store to get ice operator sent employee to store to get bags of ice. Employee got ice and applied to the foods in the walk in cooler. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.operator got jugs of water for hand washing **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over bread in reach in freezer **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.degreaser **Warning**
- High Priority - Water supply does not meet the requirements of a public water supply.facility is on a boil water notice.Operator is aware now that they must follow guidelines **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line **Warning**
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7/10/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.all observed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham,egg wash,and sausage are at 51? in the top of the cold hold units, the product must be rapid chilled to 41? or less and kept in an ice and water bath during heavy business times ie; breakfast the food listed was at 41? at the end of the inspection **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. The upright reach in cooler is holding food at 50?, only non potentially hazardous foods can be stored in it
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cut lunch meats in the walk in cooler
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tank not secured in front storage room
- Ceiling tile missing/damaged in the mens restroom
- Cook no hair restraint
- Date marking at 8 days on pasta (cooked) 7/27 on container
- Diced ham at 50F - cook line - all other temps are < 42F- rapid chill or cook to serve COS
- Hash browns 74F - Rapid chill in ice hold at 41F COS
- No consumer advisory for undercooked food COS
- No date marking on other RTE PHF in the walk in
- Peeling paint and unsealed walls in the kitchen
- The ice scoop is stored on the dump tray on the soda unit not a clean sanitized surface
- Worn torn gaskets reach in cooler
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./cooks line-chef cleaned hit control raised tempetature adjusted control brought cooler down to proper temperature -40 degrees f Corrected On Site.
- Food-contact surface not smooth and easily cleanable./press broard peeling/chipping food storage shelf
- Critical - No conspicuously located thermometer in holding unit./cooks line or refrigerator
- Observed all cutting board heavily grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint./cooks kitchen
- Observed floor area(s) covered with standing water./dry storage
- Observed ice machine missing front left panel
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./bowl utiluzed to scoop bulk breading dry storage
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./bowl used to scoop from bulk sugar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./product less than 4 hrs recommended rapid chill-corn beef hash,ham,egg wash 41 degrees f after rapid chill Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line
- Critical - Working containers of food removed from original container not identified by common name./bulk product dry storage Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling leaking in kitchen area-due to heavy rains-landlord working on fixing roif
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Observed nonfood-grade containers used for food storage./cooked potatoes Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.to 100 ppm
- Critical - Observed toxic item stored by food./degreaser bottle on reach in cooler Corrected On Site.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's walk in cooler chef states cooler working when first came in at 6 am-product in temperature recommended rapid chill- less than 4 hrs
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./walk in cooler at 45 degrees f-had been adjusted to regulate temperature.chef readjusting
- Critical - Violation: 53B-08-1 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. establishment has just moved not able to locate.need to find and have available for inspection
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8/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./walk in cooler at 45 degrees f-had been adjusted to regulate temperature.chef readjusting
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions./employee handwashing sink kitchen Corrected On Site.
- 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. establishment has just moved not able to locate.need to find and have available for inspection
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./cutting onions
- Critical - Observed food stored on floor./flour dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's walk in cooler chef states cooler working when first came in at 6 am-product in temperature recommended rapid chill- less than 4 hrs
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./tall freezer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./quiche,rice
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Current license properly displayed
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Sanitization-concentration and/or temperature
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7/1/2011 | Routine - Food | Inspection Completed - No Further Action |
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