- 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. Lettuce 54 was being cut with bare hands. Corrective action taken. Lettuce washed, employee washed hands and placed on gloves **Corrected On-Site** **Warning** Not observed
- 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. Cheese 135. Chili 120 these items were being reheated at the steam table instead of on the flat grill or fire grill. See stop sale as these items were in the walk in cooler **Warning** Cheese 44. Chili 49. In progress. Not verified
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08/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken fried 51. Grilled 52. Gyro 48. Poultry 47. Hot dogs 48. Cheese 48. The temperature was set above 41 degrees. The compressor was actually off. **Warning**
- High Priority - Container of medicine improperly stored, pills, tooth paste etc stored improperly on the ice machine and over the prep table. Corrective action taken. The items were segregated **Corrected On-Site** **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. Lettuce 54 was being cut with bare hands. Corrective action taken. Lettuce washed, employee washed hands and placed on gloves **Corrected On-Site** **Warning**
- 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. Cheese 135. Chili 120 these items were being reheated at the steam table instead of on the flat grill or fire grill. See stop sale as these items were in the walk in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A) Chicken fried 51. Grilled 52. Gyro 48. Poultry 47. Hot dogs 48. Cheese 48. The temperature was set above 41 degrees. The compressor was actually off. Cheese and chili at the steam table these items were in the walk in cooler **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. No cooked or opened item(s) chicken, cheese etc was dated. **Warning**
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08/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Compartment under fryer was soiled with grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above sushi machine on frontline.
- Fire alarm control panel read trouble. For reporting purposes only.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Raw chicken stored over raw beef in walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for one employee order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling A/C vent cover missing over walk in cooler
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over back kitchen door
- Basic - Single-service articles not stored inverted or protected from contamination. Forks at front counter for customers self service **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At hand sink at front counter
- Intermediate - Encrusted material on can opener blade.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Delivery on the floor of the walk in freezer
- Basic - Equipment in poor repair. The unit at the font counter and the unit under the cooking equipment are not The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.at the coil to the unit at the front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Poultry 77. covered. cooked about 1130 in the walk in cooler **Corrected On-Site**
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Grease build up on filters
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
- Basic - Ceiling tile missing. A/C vent cover missing over hot water heater
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Last hood filter has a gap
- Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in empty mop bucket
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced cheese individual portion on site not date marked in walk in cooler, was done on Sunday
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles are missing above the walk in cooler
- Cheese slices 49, gyro meat 46, sliced turkey 53
- Poultry covered tightly while cooling 93F chicken in the walk in cooler
- Stop Sale sliced cheese, sliced turkey 53
- The reach in cooler under the cooking equipment is in op do not use the unit for safe storage of temperature controlled foods.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken 102 f degrees left out on rolling cart staged in frontt of the walk in cooler. corrective action taken moved into the walk in cooler
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired 4.1.12
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two drink cups sitting on the ice machine Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. feta cheese in salad inside the walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 130 f degrees in double pan on the cookline. corrective action taken reheated 167, 199. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry (wings) in the walk in cooler
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6/5/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five provided DBPR Hr form 5030 160. unaware of procedure to calibrate a thermometer
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 20 f degrees
- Critical - Observed employee foods not segregated in the walk in cooler
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 45 f degrees in the storage reach in cooler on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. egg carton in the walk in cooler stored above vegetables. Provided DBPR Hr form 5030 098
- Critical - Observed the use of an unclean thermometer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hotdog 80, burgers 127 f degrees on the fire grill. The grill is off on the side the items are being held. Provided DBPR Hr form 5022 090
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry held 24 hrs or greater not dated in the walk in cooler
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Clean clothes, hair restraints
- Critical - Toxic items properly stored, labeled and used
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed unlabeled spray bottle.
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2/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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