- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Ceiling tile in disrepair, several places in kitchen. **Warning**
- Basic - Floor area(s) covered with standing water by ice machine. **Warning**
- Basic - Food stored in holding unit not covered. Chile relleno not covered in reach-in freezer. **Warning**
- Basic - Food stored on floor, container of chips. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, multiple places. **Warning**
- Basic - No handwashing sign (at bar) provided at a hand sink used by food employees. **Warning**
- Basic - Outside of grease receptacle not clean. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning** this item being addressed on another inspection.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Chlorine, Operator to contact maintenance. **Warning** upon callback observed 0ppm Chlorine.
- High Priority - Raw animal food (raw shell eggs) stored over ready-to-eat food (salsa and enchilada sauces) in walk-in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
09/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated grease, multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair, multiple places in kitchen. **Repeat Violation** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water, by ice machine. **Repeat Violation** **Warning**
- Basic - Grease accumulated under/on cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach-in cooler next to upright freezer and makeline reach-in cooler. **Warning**
- Basic - Objectionable odor in establishment, in unused walk-in freezer. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door in kitchen does not fully close and has gaps which may allow the entrance of vermin into the establishment. **Warning**
- Basic - Wall soiled in dry storage **Warning**
- Basic - Wall soiled with accumulated grease, above fryers. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 45 °F (made around 11am), Chiles rellenos 54 °F, (made yesterday), and flan 61 °F (made yesterday). **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F. Made yesterday per employee. Upon callback on 9/2/14 observed cooked beef 46 °F, made yesterday per employee. Upon callback on 9/3/14 observed cooked beef 44 °F, cooked noodles 47 °F, and cheese sauce 49 °F. Per Operator, all made last night.
- 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. beans 45 °F (made around 11am), Chiles rellenos 54 °F, made yesterday, flan 61 °F (made yesterday) See stop sale. **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F. Made yesterday per employee Upon callback on 9/2/14 observed cooked beef 46 °F. Made yesterday per employee. Upon callback on 9/3/14 observed cooked beef 44 °F, cooked noodles 47 °F, and cheese sauce 49 °F. Per Operator, all made last night.
- High Priority - Large amounts of live, small flying insects in food preparation area (kitchen) and in bar area. **Repeat Violation** **Warning** upon. Callback observed numerous live,small flying insects. Upon callback on 9/2/14 observed live, small flying insects in kitchen and in unused walk-in freezer. Upon callback on 9/3/14 observed small, flying insects in unused walk-in freezer and in dinning room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, and Cooked beef tongue 52 °F. Per Operator these items were out less than 4 hours: Cut tomatoes 46 °F, cheese 46 °F, marinated beef 45 °F, cut tomatoes 63 °F, salsa 62 °F, chicken 64 °F, salsa 62 °F, ground beef 60 °F, hot salsa 61 °F, Alfredo sauce 57 °F, bacon 55 °F, chorizo 50 °F, Chili sauce 50 °F, cooked chicken 50 °F, guacamole 50 °F, and pico de gallo 51 °F. **Warning** Upon callback observed sour cream 44 °F, ground beef 45 °F, raw chicken 47 °F, and red chili sauce 45 °F. Upon callback on 9/2/14 observed chili sauce 49 °F, crumbled cheese 48 °F, chili sauce 45 °F, shredded cheese 45/44 °F, salsa 45 °F, beef 55 °F, cut tomatoes 54 °F, sour cream 54 °F, salsa 54 °F, shredded cheese 50 °F, and shrimp 54 °F. Upon callback on 9/3/14 observed red chili sauce 45 °F, shredded cheese 47 °F, salsa 45 °F, sour cream 45 °F, red chili sauce 50 °F, steak 48 °F, chicken 50 °F, and cut lettuce 45 °F. Operator stated items had not been out of temperature more than 4 hours. Instructed Operator to ice down all items and monitor temperature of cold holding units.
- Intermediate - Handwash sink missing in bar area, where scooping of ice occurs. **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. This item being addressed on a previous inspection. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Walk-in cooler not 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. Operator stated they had a truck just before inspection. **Warning** upon. Callback observed walk-in cooler items above 44 °F. Upon callback on 9/2/14 observed items in walk-in cooler between 44 and 49 °F. Upon callback on 9/3/14 observed items in walk-in cooler between 44 and 49 °F. Operator stated unit was functioning below 41 °F this morning.
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09/03/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated grease, multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair, multiple places in kitchen. **Repeat Violation** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water, by ice machine. **Repeat Violation** **Warning**
- Basic - Grease accumulated under/on cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach-in cooler next to upright freezer and makeline reach-in cooler. **Warning**
- Basic - Objectionable odor in establishment, in unused walk-in freezer. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door in kitchen does not fully close and has gaps which may allow the entrance of vermin into the establishment. **Warning**
- Basic - Wall soiled in dry storage **Warning**
- Basic - Wall soiled with accumulated grease, above fryers. **Warning**
- Basic - Working containers of food (squirt bottle of oil) removed from original container not identified by common name. **Repeat Violation** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 45 °F (made around 11am), Chiles rellenos 54 °F, (made yesterday), and flan 61 °F (made yesterday). **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F. Made yesterday per employee. Upon callback on 9/2/14 observed cooked beef 46 °F, made yesterday per employee.
- 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. beans 45 °F (made around 11am), Chiles rellenos 54 °F, made yesterday, flan 61 °F (made yesterday) See stop sale. **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F. Made yesterday per employee Upon callback on 9/2/14 observed cooked beef 46 °F. Made yesterday per employee.
- 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. Employee used bare hands to fill lettuce container. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Large amounts of live, small flying insects in food preparation area (kitchen) and in bar area. **Repeat Violation** **Warning** upon. Callback observed numerous live,small flying insects. Upon callback on 9/2/14 observed live, small flying insects in kitchen and in unused walk-in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, and Cooked beef tongue 52 °F. Per Operator these items were out less than 4 hours: Cut tomatoes 46 °F, cheese 46 °F, marinated beef 45 °F, cut tomatoes 63 °F, salsa 62 °F, chicken 64 °F, salsa 62 °F, ground beef 60 °F, hot salsa 61 °F, Alfredo sauce 57 °F, bacon 55 °F, chorizo 50 °F, Chili sauce 50 °F, cooked chicken 50 °F, guacamole 50 °F, and pico de gallo 51 °F. **Warning** Upon callback observed sour cream 44 °F, ground beef 45 °F, raw chicken 47 °F, and red chili sauce 45 °F. Upon callback on 9/2/14 observed chili sauce 49 °F, crumbled cheese 48 °F, chili sauce 45 °F, shredded cheese 45/44 °F, salsa 45 °F, beef 55 °F, cut tomatoes 54 °F, sour cream 54 °F, salsa 54 °F, shredded cheese 50 °F, and shrimp 54 °F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, Cooked beef tongue 52 °F. See stop sale. **Warning** .Upon callback observed raw chicken 47 °F. Upon callback on 9/2/14 observed chili sauce 49 °F, crumbled cheese 48 °F, beef 55 °F, cut tomatoes 54 °F, sour cream 54 °F, salsa 54 °F, and shredded cheese 50 °F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef. **Warning** upon callback, on 9/2/14 observed chicken over beef, and lamb over cooked Chilis rellenos.
- Intermediate - Handwash sink missing in bar area, where scooping of ice occurs. **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. This item being addressed on a previous inspection. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Walk-in cooler not 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. Operator stated they had a truck just before inspection. **Warning** upon. Callback observed walk-in cooler items above 44 °F. Upon callback on 9/2/14 observed items in walk-in cooler between 44 and 49 °F.
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09/02/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated grease, multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair, multiple places in kitchen. **Repeat Violation** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water, by ice machine. **Repeat Violation** **Warning**
- Basic - Food stored on floor, container of chips and mixed drink mix. **Repeat Violation** **Warning** upon callback observed cans of tomatoes in floor in dry storage area.
- Basic - Grease accumulated under/on cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach-in cooler next to upright freezer and makeline reach-in cooler. **Warning**
- Basic - Objectionable odor in establishment, in unused walk-in freezer. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door in kitchen does not fully close and has gaps which may allow the entrance of vermin into the establishment. **Warning**
- Basic - Wall soiled in dry storage **Warning**
- Basic - Wall soiled with accumulated grease, above fryers. **Warning**
- Basic - Working containers of food (squirt bottle of oil) removed from original container not identified by common name. **Repeat Violation** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 45 °F (made around 11am), Chiles rellenos 54 °F, (made yesterday), and flan 61 °F (made yesterday). **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F. Made yesterday per employee.
- 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. beans 45 °F (made around 11am), Chiles rellenos 54 °F, made yesterday, flan 61 °F (made yesterday) See stop sale. **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F.
- 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. Employee used bare hands to fill lettuce container. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Food with mold-like growth. Pan of rice, pan of Alfredo sauce, and pan of corn dogs. See stop sale. **Warning** upon callback observed hot dogs with mold like growth.
- High Priority - Large amounts of live, small flying insects in food preparation area (kitchen) and in bar area. **Repeat Violation** **Warning** upon. Callback observed numerous live,small flying insects.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, and Cooked beef tongue 52 °F. Per Operator these items were out less than 4 hours: Cut tomatoes 46 °F, cheese 46 °F, marinated beef 45 °F, cut tomatoes 63 °F, salsa 62 °F, chicken 64 °F, salsa 62 °F, ground beef 60 °F, hot salsa 61 °F, Alfredo sauce 57 °F, bacon 55 °F, chorizo 50 °F, Chili sauce 50 °F, cooked chicken 50 °F, guacamole 50 °F, and pico de gallo 51 °F. **Warning** Upon callback observed sour cream 44 °F, ground beef 45 °F, raw chicken 47 °F, and red chili sauce 45 °F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, Cooked beef tongue 52 °F. See stop sale. **Warning** Upon callback observed cooked chicken 49 °F, beef tongue 46 °F, cooked noodles 45 °F, and shredded cooked chicken 49 °F. Made yesterday per employee.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef. **Warning**
- Intermediate - Handwash sink missing in bar area, where scooping of ice occurs. **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. This item being addressed on a previous inspection. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Walk-in cooler not 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. Operator stated they had a truck just before inspection. **Warning** upon. Callback observed walk-in cooler items above 44 °F.
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08/28/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated grease, multiple places in kitchen. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair, multiple places in kitchen. **Repeat Violation** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- 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 - Floor area(s) covered with standing water, by ice machine. **Repeat Violation** **Warning**
- Basic - Food stored on floor, container of chips and mixed drink mix. **Repeat Violation** **Warning**
- Basic - Grease accumulated under/on cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple places in kitchen and dry storage area. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach-in cooler next to upright freezer and makeline reach-in cooler. **Warning**
- Basic - Objectionable odor in establishment, in unused walk-in freezer. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door in kitchen does not fully close and has gaps which may allow the entrance of vermin into the establishment. **Warning**
- Basic - Single-service articles (to go containers) not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- Basic - Wall soiled in dry storage **Warning**
- Basic - Wall soiled with accumulated grease, above fryers. **Warning**
- Basic - Working containers of food (squirt bottle of oil) removed from original container not identified by common name. **Repeat Violation** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 45 °F (made around 11am), Chiles rellenos 54 °F, (made yesterday), and flan 61 °F (made yesterday). **Warning**
- 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. beans 45 °F (made around 11am), Chiles rellenos 54 °F, made yesterday, flan 61 °F (made yesterday) See stop sale. **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. Employee used bare hands to fill lettuce container. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Food (cut lemons) stored in ice used for drinks. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. Pan of rice, pan of Alfredo sauce, and pan of corn dogs. See stop sale. **Warning**
- High Priority - Large amounts of live, small flying insects in food preparation area (kitchen) and in bar area. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, and Cooked beef tongue 52 °F. Per Operator these items were out less than 4 hours: Cut tomatoes 46 °F, cheese 46 °F, marinated beef 45 °F, cut tomatoes 63 °F, salsa 62 °F, chicken 64 °F, salsa 62 °F, ground beef 60 °F, hot salsa 61 °F, Alfredo sauce 57 °F, bacon 55 °F, chorizo 50 °F, Chili sauce 50 °F, cooked chicken 50 °F, guacamole 50 °F, and pico de gallo 51 °F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked beef 59 °F, cooked shredded beef 49 °F, cut lettuce 56 °F, cooked mushrooms and onions 51 °F, Cooked beef tongue 52 °F. See stop sale. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground beef and liquid residue in bottom of chest freezer outside. **Warning**
- Intermediate - Handwash sink missing in bar area, where scooping of ice occurs. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items (plate and pan) stored in the sink. **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. This item being addressed on a previous inspection. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Reach-in cooler not 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. Salad reach-in cooler by upright freezer, glass sliding door reach-in cooler, and makeline reach-in cooler. **Warning**
- Intermediate - Walk-in cooler not 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. Operator stated they had a truck just before inspection. **Warning**
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08/27/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface (exterior of chip containers ). **Repeat Violation** **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Ceiling tile in disrepair, several places in kitchen. **Warning**
- Basic - Floor area(s) covered with standing water by ice machine. **Warning**
- Basic - Food stored in holding unit not covered. Chile relleno not covered in reach-in freezer. **Warning**
- Basic - Food stored on floor, container of chips. **Warning**
- Basic - Garbage on the ground by mop sink and back side of building. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, multiple places. **Warning**
- Basic - No handwashing sign (at bar) provided at a hand sink used by food employees. **Warning**
- Basic - Outside of grease receptacle not clean. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- Basic - Working containers of food (sugar, rice, chips, and beans) removed from original container not identified by common name. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Chlorine, Operator to contact maintenance. **Warning**
- High Priority - Employee touching ready-to-eat food (sliced limes) 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. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Raw animal food (raw shell eggs) stored over ready-to-eat food (salsa and enchilada sauces) in walk-in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Certified food manager Melissa Townley off at time of inspection. **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**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food (chiles relleno made friday) prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods (rice) stacked on top of one another. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food (queso and rice) left at room temperature to cool. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food (rice) covered while cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (noodles, chicken, and carnitas) prepared onsite and held more than 24 hours not properly date marked. **Warning**
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense prepared rice, reach in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Lemon wedges at wait station not covered. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees... bar.
- Basic - Screen in door torn/in poor repair - screen missing.
- Basic - Tortilla chip container exteriors greasy.
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2/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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