- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- 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. Block of Swiss cheese
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Front counter hand sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Deli case
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. 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 proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cassie
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None in bucket behind counter
- Intermediate - Spray bottle containing toxic substance not labeled. Bathroom cleaner **Corrected On-Site**
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5/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Call Back - Complied |
- High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None. Priority: High Priority
- Intermediate - Observed: Cold holding equipment incapable of 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 door reach-in at 55°. Priority: Intermediate
- Basic - Observed: Equipment in poor repair. Interior of microwave has meteorite like hole in interior. Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In triple door reachin, tomatoes 49, Philly meat 50, egg salad 51, Provolone cheese 50. All foods dated 4/15 or received 4/15. Priority: High Priority
- Intermediate - Observed: Squirt bottle containing toxic substance not labeled. Owner stated it was bleach. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Priority: High Priority
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4/16/2014 | Routine - Food | Warning Issued |
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