- Basic - Cleaned and sanitized equipment or utensils not properly stored. (Ladles hanging on shelves in tight walking path of back room. Observed employees bumping food contact portions of ladles while passing by.) **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans on shelf next to hand sink area in back room)
- Basic - Food stored on floor.(bins of bread on front line) **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles improperly stored. (Portion cups and lids on shelf next to grill not inverted.) **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. (Children's beverage straws held unwrapped and with splash zone near hand sink soap dispenser) employee relocated holding unit of cups and straws away from hand sink. **Corrected On-Site**
- High Priority - Employee touched soiled apron with sanitary gloved hands, then sandwich items without washing hands and changing gloves.(educated employees on glove use) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (43°F -60°F sliced tomatoes. Top of stack at front prep line is held above top of cold holding bin. Corrective action: Staff moved top stack of tomatoes to proper cold holding location.)
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. (How to calibrate thermometers, glove use/hand washing after touching soiled objects, purpose/use of sanitizer strips, proper cold holding procedures for storage of sliced tomatoes.)
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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. (Shift leader on duty does not have certified food manager card or employee food handler training.)
- Intermediate - Slicer blade guard soiled with old food debris on guard behind blade.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. (At back door. Pin is pulled.)
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.(3 compartment sink ) **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee eating in a food preparation or other restricted area.(cook eating near someone filling bottles of dressing) **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.(forks by soda machine) **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.( ( roast beef 51°F, roast beef 100°F, roast beef 100°F, roast beef 100°F, roast beef 94°F, ) **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. ( roast beef 51°F, roast beef 100°F, roast beef 100°F, roast beef 100°F, roast beef 94°F, ) **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( ( roast beef 51°F, roast beef 100°F, roast beef 100°F, roast beef 100°F, roast beef 94°F, ) **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(spigot on back of building and wherever else needed) **Warning**
- Intermediate - Employee used handwash sink as a dump sink.(found a handful of mushrooms in hand wash sink by red phone) **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.( ( roast beef 51°F, roast beef 100°F, roast beef 100°F, roast beef 100°F, roast beef 94°F, ) **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.(roast beef cooked on premise) **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.(no date marking) **Warning**
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1/7/2014 | Complaint Full | Warning Issued |
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