- High Priority - Raw animal food stored over cooked food. Tray of raw shell eggs over boiled eggs. Reach in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Rebecca, discussed.
- Intermediate - Encrusted material on can opener blade.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Coffee stirring straws not wrapped on buffet.
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Reviewed procedure with worker. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit (food temperature was 41 degrees Fahrenheit or less or 135 degrees Fahrenheit or above when time began). Log showing waffle batter sometimes kept out 4hrs, 15mins before discarding. Reviewed procedure with mgr. Mgr completed new TPHC form with specific time frames. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium 500ppm in 3 comp. Adjusted by food handler. **Corrected On-Site** **Repeat Violation**
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. Touched bread, got tongs **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Waffle batter put back in cooler after 2 hrs of being on counter, employee discarded it **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Waffle batter **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Waffle batter at 55? made at 5am, it is 9.30a, see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Not following time as public health control
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink
- Insurance inspectorys boiler report not posted in boiler room. For reporting purposes only. One missing **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big contained for waffle batter **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Towel in it
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. 0-220 **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 20F in front counter reach in cooler, foods at 43F
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spatulas, spoons not involved by can opener
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. not leaving them for 30 seconds inside sanitizer
- Critical - No current boiler certification provided/available. For reporting purposes only. expired on 2.12.12; March 2012 boilers were inspected again, but no certificate available Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. 0-220F
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. in kitchen
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing with soap and then sanitizing, explained to her Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. waffle batter made at 7:45am, it is 9:10am and waffle batter is 78F; it is covered and in a big container ; explained cooling, corrective action : placed on ice bath
- Critical - Observed food stored on floor. waters Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. waffle batter, corrective action : discarded
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. on counter, corrective action : placed in refrigerator
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48F cream cheese in front counter reach in cooler ; 59F waffle batter at buffet area; explained time as public health control 6/13/12: 50F waffle batter, no time used
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. front counter reach in cooler
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washig with soap and sanitizing only, skipped rinsing
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. unisex restroom , laundry room
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. employee restroom, laundry room Corrected On Site. 6/13/12 missing in kitchen
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear door Repeat Violation.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. expired, inspected last week but don't have certificates yet
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6/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter reach in cooler, cream cheese at 48F, no amb air thermometer Don't use this reach in cooler until thermometer reading 41F or below
- Critical - Covered waste receptacle not provided in women's bathroom. unisex restroom , laundry room
- Critical - Displayed food not properly protected from contamination. bread in a basquet with lid on not under sneeze guard
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not using 3 comp sink properly
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom, laundry room Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. front counter reach in cooler
- Critical - No current boiler certification provided/available. For reporting purposes only. expired, inspected last week but don't have certificates yet
- Critical - No handwashing sign provided at a handsink used by food employees. employee restroom, laundry room Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe Staff Book but no certificates filled up, employee helping know said never have read the book
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washig with soap and sanitizing only, skipped rinsing
- Critical - Observed handwash sink used for purposes other than handwashing. towel in it Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen. one small
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48F cream cheese in front counter reach in cooler ; 59F waffle batter at buffet area; explained time as public health control
- Critical - Observed unlabeled spray bottle. yellow and green substance , under 3 comp sink Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear door Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 38F in ice water
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4/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food with mold-like growth. orange
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. underside of juice dispenser
- Observed single-service items stored on floor. box of cup lids
- Critical - Outer openings not protected with self-closing doors. Repeat Violation.
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9/28/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. blocked by trash can, brooms
- Critical - Observed food being cooled by nonapproved method. boiled eggs, tightly covered Corrected On Site. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. arm broken Repeat Violation.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. boiled eggs in tightly covered container Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed sticky build-up on nonfood-contact surface. cabinet doors
- Observed open dumpster lid. Repeat Violation.
- Critical. Outer openings not protected with self-closing doors.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles improperly stored, CASE OF CUPS.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- No Heimlich maneuver sign posted.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese and waffle mix, discarded Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. 2 doors upright reach-in cooler
- Critical. Displayed food not properly protected from contamination. breads in container that custumers open and close; no sneeze guard; explained other options to kitchen employee Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. breads; put on gloves Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles stored without protection from contamination. plates not inverted, front counter Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. at 3 comp sink Corrected On Site.
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11/16/2009 | Routine - Food | Warning Issued |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/6/2008 | Routine - Food | Administrative complaint recommended |
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