- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Food stored on floor. Pot of potatoes **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No container installed for catching grease from hood drip tray. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Carrots with garlic 46°f, corn 47°f, cut tomatoes46°f, cut lettuce45°f, hamburger quiche 78°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Yellow rice 128-133°f, chicken 127°f, potatoes 117°f, white peas 116°f, mashed potatoes 117°f
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes stored on top of pot on stove atb75°f. Mashed potatoes in hot holding unit 128°f, rice 126°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment has quat test kit but is damaged, not able to give accurate sanitization ppm
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Cases of bottle water
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead rodent present.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 99°f, potatoes 92°f, potatoes 89°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - NO HANDWASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES.
- Intermediate - NO METAL STEM-TYPE THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCTS.
- Intermediate - NO SOAP PROVIDED AT HANDWASH SINK.
- Basic - OBSERVED COVERED WASTE RECEPTACLE NOT PROVIDED IN WOMEN'S BATHROOM.
- Basic - OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT WHILE ENGAGING IN FOOD PREPARATION.
- Intermediate - OBSERVED NO CHLORING CHEMICAL TEST KIT PROVIDED WHEN USING CHLORINE SANITIZER AT THREE-COMPARTMENT SINK/WAREWASHING MACHINE.
- Basic - OBSERVED NO CONSPICUOUSLY LOCATED AMBIENT AIR TEMPERATURE THERMOMETER IN HOLDING UNIT.
- Basic - OBSERVED NO DRAINBOARDS OR EQUIVALENT PROVIDED FOR SOILED ITEMS AND/OR AIR DRYING CLEANED ITEMS.
- Intermediate - OBSERVED NO PAPER TOWELS OR MECHANICAL HAND DRYING DEVICE PROVIDED AT HANDWASH SINK.
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7/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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