- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling tiles around the Dish machine have a lots little holes, manager stated the area will be remolding soon. **Repeat Violation**
- Basic - Food stored on floor. Container of bread on the floor in the Walk in Freezer, manager moved **Corrected On-Site**
- Basic - Open dumpster lid. Trash is too much to closed the lid, manager stated the trash will be pick up today
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of yogurt open this morning about 2 hours ago, 52°F, salad Reach in cooler, moved to Reach in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Container of huevos mix made yesterday in the Walk in cooler, 44°-45°F, manager moved to Walk in Freezer
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10/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used inside the brown sugar container, Reach in cooler by cookline, employee discarded **Corrected On-Site**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Salad Reach in cooler around the door, slight build up
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling tiles around the Dish machine have a lot little holes on them, manager stated the dish machine area will be doing remolding soon.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade ranch dressing 48°F, cream cheese 46°F, Reach in cooler for salad., manager put the ice, grill onion 70°F, grill sausage 68°F, Reach in cooler behind the stoves., manager voluntary discarded **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Half container of Grill onion 70°F, half container of grill sausage 68°F, Reach in cooler behind the stove. Manager voluntary discarded.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On the service area by the side door, next to the butter and cream container , manager moved **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Ham 48°F, turkey 50°F, sliced about 2 hours ago, cooling in the salad Reach in cooler ambient temperature 48°F, manager turn down the unit and move the ham and turkey to the Walk in cooler
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Read 28°F in the ice bath, manager changed another thermometer read 32° in ice water. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler for salad ambient temperature 48°F, all food temped 43°F-50°F, manager turn down the unit and put the ice in all TCS food,
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jack expired May 2014
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Hood filter have dust. Build up above the grill and grease build up above the deep fryer, cookline
- Basic - Case/container/bag of food stored on floor in kitchen. Open jug of oil on the floor by deep fryer, cookline **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on shelf above the prep area by Dish machine **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee talking to customer while wash his hands, didn't used soap and wash less than 15 seconds, Hand Wash Sink by service station
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Individual package butter And coffee creamer non UHT, take back to service station to keep cold and served to next customer, per employee **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of pre portion butter 60°F, on the counter by to go service station, also container of cooked rice made two day ago 43°-44°F, Walk in Cooler , correctives action taken ice bath **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Vacuum breaker on the wrong faucet, mop sink. Need to put on non chemical side faucet. **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager used the wrong test kit to test the sanitizer bucket.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written procedures not fill out completely, and missing the 3 rd page, provided the Time as Public Health Control form again
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk container of flour on kitchen floor by salad station
- Basic - Equipment and utensils not properly air-dried - wet nesting. Shelf above prep/ mixer area. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves. Rack Next to salad station was dusty. Also, fans on the same rack.
- Basic - Food stored in a location that is exposed to splash/dust. Reach in cooler by deep fryer. Also, water dripping from AC vents to the prep table by kitchen entree
- Basic - No handwashing sign provided at a hand sink used by food employees.next to salad station
- Basic - Soiled reach-in cooler gaskets. By salad station
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Buckets throughout the kitchen
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of Raw chicken next to deep fryer were 52° explained Time As Public Health Control. Also, package and coffee cream were in room temperature. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Package of butter and coffee cream-non UHT left on the table between customers.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee used handwash sink as a dump sink. Next to drink station.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in filling for stuffed French toast . **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several left out all over .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken pieces in plastic pan on prep top unit. Corrective action, replaced with pan of 40? chicken pieces. Out of temperature product placed in freezer for quick chill.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits on steam table. Corrected on site , re temp at 135?
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior doors of make tables. Cook line.
- Critical - Observed food being cooled by nonapproved method. Potatoes in deep pan and covered. Walk in cooler. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Knives on rack. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 113F heating lamp. Corrected On Site. Put on time.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes, mixed with milk and margarine cooked on 3/26, 3/28 and 3/29. Temperature reading 44 to 48F. Discarded.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above maketable. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Knives in rack. Front cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar. Corrected On Site.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. DO NOT USE DISHMACHINE FOR SANITIZING UNTIL DISHWASHER SANITIZER CAN REACH MINIMUM OF 50-100ppm
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Beverage on prep table
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook cracked eggs then replaced gloves without washing hands first Corrected On Site- manager discussed with cook - per manager only one cook is handling raw eggs, however he is doing cooking at grill of other items
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish over onion rings
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. french toast mix, pancake batter, grits **Corrected On Site- Time as A Public Health control to be used- product out one to 2 hrs hour, to be used or discarded within 2 hrs
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chopped sausage, cooked chicken reach in cooler
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in freezer at end of cookline. In process of being repaired.
- 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. Has book and planning on training within next 60 days. Licensing inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab cakes 44F, potatoes 47F, boiled eggs 44F, crab cakes 44F. All in walk in cooler. Corrected On Site. Mechanic on site who lowered temperature of walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over onion rings in walk in freezer. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Steak in pittsburgh salad, steak and eggs dish, and all eggs benedict items not denoted by an asterisk for consumer advisory.
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4/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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