- Basic - Floor tiles missing......along wall in dishwashing area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......rice, sausages , vegetable ,pasta 44° in walk in cooler #3. Food was covered and rack was covered with big plastic bag air could not circulated in rack . Open shelf food was 42° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.......pasta in walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ......operator stated that they will get training in this month.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.....walk in cooler #2 and 7. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Floor tiles cracked, broken or in disrepair........by the dishmachine .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 46° in walk in cooler . Food moved to another acceptable walk in cooler. Yogurts 47° in walk in cooler # 7 stop sale issued. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish above mash potatoes in rack. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels....by 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. Mozzarella cheese in walk in cooler.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. ... in walk in cooler #1 cloth atop salad greens.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ... Open beverage container on cutting board on front cook/service line next to cold table.
- Basic - Food stored on floor. ... in walk in cooler #1, kalamata olives,
- Basic - Stored food not covered in walk-in cooler. ... in walk in cooler #1, full hotel pan salsa, cooked beef partially covered.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. ... Wet wiping cloth solution tested at 0 PPM FOR QUATERNARY AMMONIUM AND PPM FOR CHLORINE
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. (cold table end of cook line) Cold Table sliced turkey 48? tuna salad 45? ? 'TRUE' sliced roast beef 55?
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. 'TRUE' cooked pasta 49?
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Observed line cook slicing raw chicken breast then using same (uncleared/un sanitized ) knife to slice cooked breaded chicken and ready to eat sandwich wrap.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 'TRUE' (cold table end of cook line) chicken breasts 47? beef tenderloins 47? 'TRUE' (hot end of cook line) shrimp 53? chicken breasts 58? chicken wings wings 53?
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ...... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. ....CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. --- RIC in center kitchen.
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8/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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