- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in dry ingredients. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Rear of kitchen. **Warning**
- Basic - Food stored on floor. Box of cooking oil. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Pizza station. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored under hot holding unit by salad cooler. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler. **Warning**
- Basic - Stored food not covered in chest freezer. Multiple food items. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By rear door. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by reach in cooler near flat top grill. **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 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. Items in LG freezer. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in LG cooler. **Warning**
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10/09/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes in rear of kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bacon in chest freezer left open.
- Basic - Clean knives/utensils stored in crevices between equipment. Under hot holding unit.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Pizza station cooler.
- Basic - Food stored on floor. Bag of flour, onions, and potatoes. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double door cooler by work station. **Repeat Violation**
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza station cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Double door freezer unwashed lettuce, tomatoes, and other produce stored above ready to eat cheeses, butter and other foods.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on pizza station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings 46°-47° in reach in cooler by cook line. Chicken in cooler since yesterday. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by cook line. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Previous plan was lost per operator, second copy was provide by inspector. Time tracked pizzas, garlic spread and empanadas in display case.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NonTCS items in reach in cooler by cook line.
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5/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of cooking oil.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup stored next to hot holding units.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside rear kitchen area.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread stored in thank you bag inside reach in cooler by flat top cook station.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler located by flat top.
- Basic - Single-service items stored on floor. Pizza boxes.
- Basic - Wall in disrepair. Missing wall tile located by cash register.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and brown sugar not labels located by pizza prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast 48°-50° made yesterday at 11am.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken breast 48°-50°, made yesterday at 11am. Temperature taken at 1pm.
- High Priority - Unwashed produce food stored over ready-to-eat food, located in reach-in cooler.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using time for pizzas on display.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken left covered in reach-in cooler. **Corrected On-Site**
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1/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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