- Basic - Accumulation of food debris/soil residue on handwash sink. / kitchen.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef wearing a watch while preparing food / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / kitchen make table / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / containers of flour and other white powder containers / kitchen under prep table.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked beef 45F / metal reach in cooler / less than 4 hours / moved to reach in freezer for temperature recovery.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat 0ppm / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs and raw beef stored over yogurt / metal reach in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / metal reach in cooler.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / yogurt at 68F / less than 2 hours / metal reach in cooler / yogurt is cooling in a 8 inches deep metal pan / advised put it into at least 2 different containers for adequate cooling procedure.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Cocoa powder next to storage shelf by back exit door in kitchen.
- Basic - Employee lunch in a cold holding unit with food to be served to customers. Yogurt, cake, energy drink. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door
- Basic - Missing 3 air conditioning vent covers in front of counter.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation. Back door and screen open in kitchen. Operator closed screen door. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler in kitchen next to hand washing sink. Corrective action: moved to another reach in cooler for temperature recovery.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shelled eggs 50f in reach in cooler next to hand wash sink in kitchen. Operator stated breaker switch was accidentally hit and reach in cooler was not on for 10 minutes. Corrective action: moved into another reach in for temperature recovery.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Operator states faucet was leaking and plumber will fix tomorrow.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Reach in cooler next to hand washing sink. Eggs 50f, milk 50f
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. / back door.
- Basic - Packaged food has no English labeling. / bins under prep table. / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / sugar container / front line / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs over cheese / back kitchen cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening / milk in front line coolers / **Repeat Violation**
- Intermediate - No soap provided at handwash sink. / back kitchen / **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid bottle / kitchen, front line / **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on top area of sandwich cooler
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind stove
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Bins in kitchen
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk gallons in kitchen and front line coolers
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Kitchen cooler.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 5 below zero
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside of freezer
- Basic - Build-up of grease on nonfood-contact surface. Hood filter and hood
- Basic - Food stored on floor. Liquid oil **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Unused items in mop room
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 20 in ice test. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Strips damaged and unusable **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Back door not protected with self-closing doors.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.2, 40F. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline
- Critical - Hand wash sink lacking proper hand drying provisions. Unisex restroom
- Critical - Handwash sink not accessible for employee use at all times. Cookline, blocked by trash can and shortening in front of handsink
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hot holding cabinet Food temperature 109-111F. Advised operator to increase temperature to 135F or higher.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Ortho HOME DEFENSE stored on premesis.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need quaternary ammonia type
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing area
- 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. This violation must be corrected by : 10 1 12.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked meats, vegetables in reach in cooler
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Dairy desserts, frontline dessert case
- Critical - Observed employee engage in food preparation without washing hands before putting gloves on
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed liquid shortening stored on floor. Kitchen
- Observed storage of maintenance tools in areas that may result in cross-contamination. Tools, paint stored with food on shelf by back door
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flours, dry storage closet
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 111F, empinada 109F in hot holding cabinet for less than 2 hurs. Advised operator to reheat to 165F or use time as a public health control.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Tested 0 ppm. Operator out of quaternary sanitizer. Substituted bleach for today.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons, frontline
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Frontline
- 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.Train all foodhandlers within 60 days of date of hire
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Outer openings not protected with self-closing doors. Back door.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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