- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.not sanitizing
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.gravy from day before at 46°F. See stop sale, discarded during inspection **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gravy on walkin cooler
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.found at 0ppm corrected to 50ppm **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs then handle customer plates and bread without changing gloves and washing hands **Corrected On-Site**
- 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 waitstaff handling cooked toast with hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.custard pies found at 44°F moved all TCS foods to another cooler may not use pie / wait cooler until able to maintain foods at 41°F or colder
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.prep cook wiping equipment then touched foods with gloves no handwashing and change of gloves **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.on steam table at far end, food debris on water.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.observed candy/ cough drops on Baggie on cutting board at cookline **Corrected On-Site**
- Basic - Equipment in poor repair.reachin prep top at far end of cook line foods found above 41°F, cooler coils frozen up. May not use this unit to hold potentially hazardous foods until able to hold at 41°F or colder.
- Basic - Food-contact surface not smooth and easily cleanable.cloth used to line bottom of raw shell egg bin, cloth used to dry grease from bacon at cookline
- Basic - Nonfood-contact equipment in poor repair.reachin cooler at frontline with broken door, condensation puddling n bottom
- Basic - Plumbing system in disrepair.mop sink backing up
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash, paper products and single serve condiments. Under paper towel holder at handsink **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Stored food not covered in walk-in freezer.open box of frozen biscuits unwrapped not revealed bag open **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packs stored on tables at dining area must be discarded.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pooled eggs, sausage at far cook line cooler found above 41°F and below 70°F must use by 12:00pm
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.goulash marked 10/8, deli beef marked 10/5 discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.label says waffle oil, actually degreaser **Corrected On-Site**
- 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.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Broken tile over in front of ice machine at back
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed potatoe stew and chicken and dumplings at 49? and 45?F cooling from night before, voluntarily discarded. soup and **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.observed dishwasher rinse hands in sink at dirty dish area and dry on cloth towel stored on top of dishmachine, then put away clean dishes. No proper hand wash alo in unapproved sink. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed raw beef and chicken over chicken in cookline drawers. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.observed tuna one day past discard date. Discarded onsite
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Observed container at clean dish dry area with black moldy debris on surface.
- Intermediate - Slicer blade guard soiled with old food debris.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.utensils not stored handles up in container, must touch food contact surface to retrieve
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoops in dusty bread rack **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Observed single-service articles stored without protection from contamination.takeout containers not inverted at wait prep area **Corrected On-Site**
- Critical - Observed toxic item improperly stored.beside single service toilet paper and hand towels at storage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage at bar at 1220 turned up heat to 138? **Corrected On-Site**
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.potatoes reheated for 45 min found at 112? Reheat on stove to 165 then replaced on steam table **Corrected On-Site**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No suitable facilities provided to store employee clothing and other possessions.observed phones and keys stored on dishes at storage rack Corrected On Site.provided bin for employee items.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.cook changed gloves between raw eggs and ready to eat but did not wash hands
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed dishwasher handle soiled dishes then touch clean dishes without washing hands Corrected On Site.
- Observed employee with no hair restraint.prep cook at kitchen no hair restrraint
- Critical - Observed encrusted, old food soiled material on slicer.
- Critical - Observed food stored on floor.box of plastic wrapped bread on floor in walkin freezer.
- Observed moldy ceiling tiles and/or air conditioning vent covers.water condensation dripping from a/c vents. No food prep or storage of food or clean dishes or utensils or single service maqy occur under leaks/ dripping vents or ceiling tiles.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potentially hazardous foods on cold buffet table range from 46 to 50 degrees F . Foods must be removed and discarded by noon 12 pm today. Time as a public health control form will be used. Please see myflorida.com/dbpr/hr for more information
- Critical - Observed toxic item stored by utensils.spray cleaner stored by coffee pot and single service containers at front waitress counter Corrected On Site.
- Critical - Observed unlabeled spray bottle.cleaner
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed metal container of chicken and dumplings in walkin cooler at 50 degrees. cooling from night before. did not cool to 41 degrees F within 6 hours. Discard.see stop sale. Corrected On Site.voluntarily discarded.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof not complete with dates.
- Critical - Observed encrusted, soiled material on slicer.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing.As evidenced by largee amount of ice and dark liquid in basin of handsink at waitstation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Foods on buffet and no time recorded and not at 41 degrees F or colder.cut melon cottage cheese, butter, cream cheese. must discard after 4 hours
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed approximately 4 dozen eggs held at 68 degrees in biin at cookline. Must use or discard by 12:00pm noon. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Precooked ribs stored under and beside raw beef Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.items on buffet and eggs at cookline, melon and cottage cheese, cold potentially hazardous foods on buffet.discard after 4 hours. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation.tuna and deli meats. Food may not be served.see stopsale.
- Critical - Vacuum breaker mising at hose bibb.at mopsink
- Wet wiping cloth not stored in sanitizing solution between uses.Observed wet cloths on counters with food residue and dirty wet cloths in handsink at kitchen . no sanitizer buckets made up. Corrected On Site.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.at cookline handsink , water turned off
- Critical - Establishment operating without a current Hotel and Restaurant license.observed guests being served no current license. License expired 12/1/11.
- Critical - Hand wash sink lacking proper hand drying provisions.at cookkine
- Critical - Handwash sink not accessible for employee use at all times.Observed handsink at far end of cookline covered over by worksurface table. Unable to access sink at cookline. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.at cookline water turned off
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed employee touch utensils with gloves that were used too touch raw egg then change gloves without washing hands and touch same utensils then handle ready to eat biscuits
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.observed cook break raw shell egg then change gloves and toudh plates and ready to eat homefries without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.as evidenced by coffee grounds and ice in sink basin at handsink at waitprep
- Critical - Observed less than 1 handwash sink or number required by law for employees.no handsink available to cook on cookline
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed toxic item stored by food.Observed unmarked spray bottle of orangee liquid on prep table pointed toward batters Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.observed cleaner spray bottle on counter pointed toward utensils and deli papers Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.sliced meats dated 2/1/12, and 1/29/12cornbeef dated 1/25/12 Corrected On Site.voluntarily discarded
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2/8/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed rack of cleaned mugs in dishrack stored on floor in freezer. Corrected On Site.
- Critical - Cold water not provided/shut off at employee handwash sink.at handsink on cookline-sink on cookline not working.
- Critical - Hot water not provided/shut off at employee hand wash sink.at handsink on cookline
- Critical - Observed buildup of dust in the interior of ice machine. on the icedrop guard.
- Observed old labels stuck to food containers after cleaning.clean dishes at drying rack with old manufactures lagels still adhearing Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.individual butter containers at waitstation found at 68 degrees F Corrected On Site.moved into cooler.
- Critical - Observed raw animal food stored over ready-to-eat food.raw beef over cooked prime rib in walkin cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken in marinade in pan touching pans of burgers in drawers at cookline Corrected On Site.
- Critical - Observed unlabeled spray bottle.sanitizer at waitstation area. Corrected On Site.
- Plumbing system in disrepair.leak at incoming water pipe at buffet.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.
- Floors not constructed non absorbable and easily cleanable.in walkin freezer
- Floors not maintained smooth and durable.at waitprep grout missing in floor tiles.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface.scale on handsink at kitchen
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5/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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