- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on kitchen floor. Debris under three compartment sink.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw fruits/vegetables not washed prior to preparation. Head of lettuce chopped and put into cooler without washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Several times
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In reach in cooler, tray holding open package of raw meat next to unwrapped deli meats
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47F, deli meat 47F, cooked egg 48F. Out and returned to cooler: deli meats 49F, Cooked onions 52F. Superior triple cooler. Partially cooked bacon 101F on cookline.
- High Priority - Raw animal food stored over ready-to-eat food. Open bag of raw chicken over bags of ice used for drinks, chest freezer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Three compartment sink area, restroom
- Intermediate - No soap provided at handwash sink. Three compartment sink area
- Intermediate - Refrigerator 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. Superior triple cooler
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10/27/2014 | Routine - Food | Warning Issued |
- 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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6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of black debris in three-compartment sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm cl
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Putting cooked food in to go box.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In triple cooler: sliced cheese 48F, tuna salad 47F, cooked onions 46F, deli meat 46F, cooked chicken 45F. In deli display case, cole slaw 45F, pasta salad 45F, in cooler overnight per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Partially cooked bacon at 87F. Advised to cook fully.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Three compartment sink 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.
- Intermediate - Refrigerator 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. Triple cooler
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6/27/2014 | Routine - Food | Warning Issued |
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46 above top of drop in cooler in plastic container. Advised to store underneath.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked peppers 84 Cooked mushrooms 96 cooked onions 79 with no time or temperature control for safety.
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over condiments. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20f in ice water.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. In bottom corners
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No copy of latest inspection report available.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl,
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Read 20F in ice water
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
- Intermediate - No proof of completed 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.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms 82F, cooked onions 101F cooked peppers 91F, no time or temperature control. Advised
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Open deli meats, Tuna salad
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
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