- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Certificates posted belong to people that does not work at this Restaurant.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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. Julio Olivo (Staff). Employed since last November (2013).
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish-machine not sanitizing properly.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. Kitchen area.
- Basic - Food stored on floor. Hershey syrup.
- Basic - Ice scoop handle in contact with ice. Server scooping ice with a plastic cup. Not using ice scoop.
- Basic - Raw animal food stored above unwashed produce. Shell eggs over lettuce case.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach cooler (drawer ) by cook line 48°f. Corrective action: place meats at walk in cooler , keep minimum at cook line until reach in cooler meets required temperature (41°f or less). **Corrected On-Site**
- 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 when tested.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Milk shaker machine. Front counter.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cooking utensils at the dipperwell. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Certificates posted belong to people that does not work at this Restaurant.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area.
- Intermediate - No soap provided at handwash sink. Front counter and dishwasher area.
- 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. Julio Olivo (Staff). Employed since last November (2013).
- Intermediate - Water filter not changed according to manufacturer's instructions. Last label changed on 07/19/13.
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler 49 F
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.Not stirring chili in consistent basis.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed residue build-up on nonfood-contact surface. In reach in cooler.
- Critical - Observed toxic item improperly stored.
- Critical - Observed toxic item stored by utensils.
- Observed unnecessary items on the premise.
- Wet mop not hung to dry.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
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