- No Violations Were Observed
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5/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Observed door to reach in cooler(fried tomato prep cooler) not properly attached. Observe door fall off of cooler when opened. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit(utensils are stored inside dipper well that is not running water) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees located in back handsink. **Warning**
- Basic - Observed food stuck to food containers after cleaning. **Warning**
- 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. Observed employee slicing limes and not wearing gloves. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required 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. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Intermediate - 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. Observed small reach in cooler at cooling holding meatloaf, chicken, ribs between 46F-47F. Repair on order for reach in cooler. Observed no foods stored in cooler at time of callback.
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable(located on cook line)
- High Priority - Observed a wine bottle stored in ice used for drinks. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed chicken and meatloaf between 46°F -47°F. Observed manager discard food products. Items were located in small reach in cooler at cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed meats held in drawer steam tabs holding meats at 120°F.
- Intermediate - 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. Observed small reach in cooler at cooling holding meatloaf, chicken, ribs between 46°F-47°F.
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable along cook line.
- Basic - Ice scoop handle in contact with ice at bar. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Observed uncovered containers of chips in dry storage area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar **Corrected On-Site**
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit located at cookline. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of mold like substance in the interior of ice machine
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees(bar handsinks)
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions(handsink end of cookline)
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5/22/2012 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions(back handsink located in between prep tables)
- Critical - Hand wash sink lacking proper hand drying provisions(bar handsinks)
- Critical - Hand wash sink lacking proper hand drying provisions(handsink end of cookline)
- Critical - No handwashing sign provided at a handsink used by food employees(bar handsinks)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of mold like substance in the interior of ice machine
- Critical - Observed handwash sink used for purposes other than handwashing. Observed handsink at end of cookline being used to fill container with water.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit(ice scoops)
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed rodent activity as evidenced by observing naw marks on bag of sandwich buns. Observed plastic bags ,holding bread buns,where it appeared rodents had chewed through plastic bags and ate parts of bread buns. Issued stop sale. Operator discarded bread buns. Manager indicated bread buns may have been pulled from freezer and placed on shelf night before inspection on 5-21-2012, but indicated the longest amount of time bread would have been on shelf was four days.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Observed 10 dry droppings on top of carry out paperbags(operator discarded bags). Observed 2 dry droppings on top of canned food products. Observed one dry dropping inside box of splenda sugar packets. Observed four dry droppings on top of lid of bread crumbs.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Observed one fresh rodent dropping on lid of brown sugar container. Observed one fresh rodent dropping on top of canned good.
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5/21/2012 | Complaint Full | Warning Issued |
- Drain cover(s) missing at mop sink.
- Critical - Hand wash sink lacking proper hand drying provisions(bar handsink , back handsink , and side cookline handsink )
- Critical - Handwashing cleanser lacking at handwashing lavatory(back handsink and bar handsink )
- Critical - No conspicuously located thermometer in holding unit(three door prep cooler along cookline )
- Critical - No handwashing sign provided at a handsink used by food employees(bar and end of cookline handsink )
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice at bar Corrected On Site.
- Observed personal care item stored on storage shelves holding single service items.
- Critical - Observed toxic item improperly stored. Observed toxic item hung above single service items Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Observed waitstaff plating several dinner rolls with bare hands.]
- Observed cutting board grooved/pitted and no longer cleanable. [At meat grilling station.]
- Critical - Observed encrusted material on can opener with heavy dried food and rust. Repeat Violation.
- Observed floor area covered with standing water near cookline where floor tiles are missing.
- Critical - Observed food boxes stored on floor of walk in freezer.
- Critical - Observed live flies in back kitchen by mop sink/in employee restroom.
- Critical - Observed raw animal food stored over ready-to-eat food. [Raw shell eggs stored above cleaned, cut celery.] Corrected On Site.
- Observed residue build-up on coffee station water line below counter surface. Clean coffee cups stored below coffee station counter with soiled water line making contact with cup rack.] Corrected On Site.
- Observed residue build-up on ice machine door surface. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [Wiping cloth buckets at several locations at 500ppm. Solution is heavy pink with wiping cloths in solution.] Corrected On Site by dilluting solutions.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked with consistent date marking procedures by all employees. Some foods marked with month/day, some with range between 2 dates.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface after several runs.
- Wet wiping cloth not stored in sanitizing solution between uses. [Wet towels around coffee machine station that leaks.] Corrected On Site.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. [Several areas of kitchen have potentially hazardous foods on ice. Ice is only at bottom of containers, most foods stored in an insulating plastic container on the ice. Ice does not make contact with sides of container to height of food leaving bottom contents cold but top of container above 41degF. Sour cream, cheese, dairy based sauces. Establishment is in slower business hour/season and not replenishing as often so foods are sitting out of temperature longer.]
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Tabletop unit, not powered, used to store cheese, lettuce, tomatoes, sauces, iced but indufficient to keep potentially hazardous foods cold.
- Violation: 14-37-1 Observed multiple cutting boards grooved/pitted and no longer cleanable. [several stations]
- Violation: 15-32-1 Observed cookline freezer gasket torn/in disrepair.
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9/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Tabletop unit, not powered, used to store cheese, lettuce, tomatoes, sauces, iced but indufficient to keep potentially hazardous foods cold.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed buildup of soiled material on mixer head and safety guard railing.
- Observed cookline freezer gasket torn/in disrepair.
- Critical - Observed encrusted material on blade and heavy rust on gear assembly area of can opener.
- Critical - Observed food being cooled by nonapproved method. [Several areas of kitchen have potentially hazardous foods on ice. Ice is only at bottom of containers, most foods stored in an insulating plastic container on the ice. Ice does not make contact with sides of container to height of food leaving bottom contents cold but top of container above 41degF. Sour cream, cheese, dairy based sauces. Establishment is in slower business hour/season and not replenishing as often so foods are sitting out of temperature longer.]
- Observed multiple cutting boards grooved/pitted and no longer cleanable. [several stations]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [shredded cheese in countertop unit.] Corrected On Site. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair. [Fry station reach in gasket severly damaged/missing on left door. Several items iced down.]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 500ppm quaternary ammonium at 3 compartment sink at bar. Corrected On Site.
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7/18/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [Small bowls on backside of cookline counter near coleslaw awaiting use are soiled at top levels of stacks.] Corrected On Site by removing soiled dishes and inverting remainder].
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. [back prep area] Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.[bar] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. [back prep sink]
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. [Wait station coleslaw container with tongs lying in coleslaw.] Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. [cookline fish cooler at fryer]
- Critical - No handwashing sign provided at a handsink used by food employees. [bar]
- Critical - Observed buildup of soiled material on mixer head and protection gate/splash guard.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.[Several broken lexane containers]
- Critical - Observed handwash sink used for purposes other than handwashing. [Observed cook wringing out wiping cloth in cookline handsink.]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[single serve cup in salad dressing at cookline cooler.] Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. [Cookline ice cream scoop in dipperwell set to drip.] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Shredded cheese, held on ice and individually portioned held at 54degF.]
- Observed single-service articles stored without protection from contamination. Take out containers not stored inverted on cookline top shelf. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cookline hot hold drawer items: meatloaf at 134degF, cooked rice at 133degF, cooked and portioned chicken at 124degF.] Corrected On Site by moving items to steamer.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. 2 wheeled containers of white powders in dry storage area. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream at 51degF. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice, individual-serving bags, at 70degF at cookline in iced tub. Bags are piled too high for ice to have any effect. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Bacon in open pan on cookline. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Breading/spice container at cookline has handle resting in food. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Sugar and flour containers with bowls as scoops. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee food plate over take out single serve items. Corrected On Site.
- Observed equipment in poor repair. Several varied sizes of lexane pans and lids on dry room area shelving with cracks, holes or broken pieces. Advised to discard and replace.
- Observed cutting board on cookline bain marie grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. Rubber spatula cracked down center. Corrected On Site by throwing away.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Entrance side at flaps has excess build-up of pink goo. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary Amm. strips
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris at bar.
- Equipment and utensils not properly air-dried. Metal pans wet nested at dishmachine station.
- Observed single-service items stored on floor. Box of paper napkins on floor. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink at coffee station.
- Critical. Observed handwash sink used for purposes other than handwashing. Coffee station hand sink with ice/fruit inside. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees at bar.
- Critical. Hand wash sink lacking proper hand drying provisions at dry storage area. Corrected On Site.
- Inadequate number of trash receptacles in establishment for cookline handsink use.
- Light not functioning in walk-in freezer.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils.[bagels being grabbed by hand] Corrected On Site.
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils.
- Critical. Observed food stored in a prohibited area. Observed water pitchers in waitstation not protected from contamination. Customers pass by on way to restrooms.
- Critical. Displayed food not properly protected from contamination. Observed bagels and creamcheese set out on bar for customers selfserve not protected by sneezeguards. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. Bar drink garnish [cherries, oranges, lemons, limes, olives, etc] sitting in container on bar with lid open, exposing them to customer contamination.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on top of dishwash machine where clean dishes exit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on shelving above preparation table where employee is prepping food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. [cookline by steam table and rear kitchen where vegetables are cut]
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.[plates at bar where selfserve bagels being served buffet style] Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Observed sanitizer bucket on cookline preparation table next to foods.
- Critical. Hotel and Restaurant license not properly displayed.[stuck behind to go register and it is from 2009]
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood [salmon] & chicken 50F, reachin cooler at cookline Continental brand, narrow. Items iced down by management. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice hot held in steamer drawer 112F. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken steamer drawers 112F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall, narrow Continental brand reachin at end of cookline. Foods and ambient air 50F, foods iced, service company called. Establishment has many other nearby coolers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Observed ice scoop stored on top of ice machine where dust has accumulated.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed spatula in sink. Corrected On Site.
- Observed food debris accumulated on walkin freezer floor.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hambuger patties 50F in reachin cooler at cookline / tall, narrow "continental". Other foods have ice bags/ ice placed on burgers. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[several in various reachin coolers]
- Critical. Observed food stored in a prohibited area. Shelf type waitstation set up with pitchers of tea, water, lemonaide, etc without covers, located where customers walk directly past. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipperwell dripping slowly at icecream station Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed manager touch cooked chicken with barehands to see if it had been through the blast chiller. Discussed barehands contact. Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable. [by steam table and rear kitchen prep area]
- Hood filters not equipped with a drip tray. Drip tray full and dripping on floor. For reporting purposes only.
- Critical. Observed soil residue in storage containers. [sugar, flour, etc]
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on walkin freezer floor.
- Lights missing the proper shield, sleeve coatings or covers. Light shield broken , cracked/pieces. Walkin freezer
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
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