- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the ceiling of the ice machine.
- 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. Label open carton of milk with the date it was originally opened.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer pancake batter, for its open bag, to a clean, covered container.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate (bowl), on each stack of clean dishes, as the cover plate. Do not use the cover plates for customer service.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- Basic - Working containers of food removed from original container not identified by common name. Label the bulk-storage bins of sugar and flour with their common names.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover soup while cooling. When cooling foods, place food in pans no more than four inches deep. Allow food to stand at room temperature until steam stops rising - 135°F. Place food under refrigeration uncovered. - Stir foods often to speed the cooling process. An ice bath can speed the cooling process still further. - Allow foods to cool, uncovered, from 135°F to 70°F within two hours; and from 70°F to 41°F within the next four hours - six hours total. Use numerically-scaled probe thermometer to verify temperatures. If food fails to reach benchmark temperatures within specified time limits, reheat food to 165°F and repeat the cooling process. When food reaches 41°F, cover and date it.l
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Remove the standing water from the bottom of the salad refrigerator.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Soiled reach-in cooler gaskets. Clean the crumbs,from the refrigerator-door gaskets, on the cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing buckets between uses.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the black substance from the ceiling of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Equipment in poor repair. Repair the cook-line refrigerator to maintain foods at 40°F or below.
- Basic - Walk-in freezer floor soiled. Remove the ice dam from the floor in the walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in a sanitizing bucket between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cover the iced-tea urns. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label foods, in the cook-line refrigerator, with four-hour time labels. Discard any unserved foods at the end of four hours. **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Store the bags of onions off the kitchen floor.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cutting knives in the cracks between equipment; store them on a clean, dry surface.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plate to serve customers.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Complete employee training within 60 days. Keep proof of completed training on the premises.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty mop water, into mop sink, after each use.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is originally opened.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from the open bag, to a clean, covered container.
- Wet mop not hung to dry. Rinse mop, and hang to dry, after each use.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
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