- Basic - Ceiling tile missing throughout kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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. **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.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, egg plant, sauces and dairy products on the glass door cookline reach in cooler at 46°F, moved to another unit, 41°F at the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara sauce, reheated to 165°F **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep area **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area
- Intermediate - Spray bottle containing toxic substance not labeled. Cleanser, degreaser. **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Repeat Violation**
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Cookline fliptop reach in cooler. Do not store potentially hazardous food in this unit until proper temperatures can be maintained.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled scoop holder
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Sauces.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris. Cookline **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, egg plants at 60°F in a cookline fliptop reach in cooler. Moved to the walk in cooler, dropped 10°F by the end of the inspection. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauces
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Not using sanitizer at the 3 compartment sink when washing equipment
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil at 62°F in the prep area. Implemented time control procedure **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sliced pizza, implemented time control procedure **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Raw met over pasta
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline after touching soiled cloths
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Kitchen shelves
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steak, burgers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, sauces in the walk in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Flour
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Repeat Violation**
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6/4/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling not smooth and easily cleanable. Some prep areas with acoustic tiles.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen. **Corrected On-Site**
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Women's restroom. **Corrected On-Site**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Washed vegetables. **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cook line equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves. **Corrected On-Site**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over cooked food. Raw poultry over lasagne in the walk in cooler and reach in cooler. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Degreaser. **Corrected On-Site**
- Observed wall soiled with accumulated food debris. Cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/4/2012 | Routine - Food | Call Back - Complied |
- 2 reader in collers incapable of maintaining 41 degree under cooks line.
- Build up of soiled material on walk in cooler rack
- Critical - Build up of soiled materials on mixer head
- Cheese 49 degrees F, tomato sauce 51 degree F, pork sausage 53 degree F RIC - cook's line
- Cutting boards need to be sanded down or replaced
- Light out - 2 reader in coolers - cook's line
- No hair restraints. COS.
- Critical - Observed interior of reader in coolers with food debris. Cooks line.
- Operating business without a license (transfer needed)
- Potentially hazardous food held over 41 degrees F. Reader in cooler = Z pizza unit Cheese 69 degrees F
- Critical - Toxic materials with no labels - degreaser - cos Do not keep PHF in these two units until fixed
- Wiping cloths not in sanitizer - cos.
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9/19/2012 | Routine - Food | Warning Issued |
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