- Basic - Build-up of grease on nonfood-contact surface. On the back of fryers and on fry basket handles.
- Basic - Dishmachine has no data plate/operating specifications. On dish machine front of kitchen.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 0 ppm chlorine, manager corrected and fixed hose. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC vents in kitchen have excessive dust.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food wrapped in bag sitting directly on top of food for establishment in reach in cooler side of kitchen.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. 2 wooden spoons on utensil storage on prep across from triple sink.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink is inaccessible due to storage of multiple large items in front of the sink and multiple large items stored inside the sink.
- Basic - Old labels stuck to food containers after cleaning. On containers throughout establishment. **Repeat Violation**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. In utensil holder on prep across from triple sink.
- Basic - Soiled reach-in cooler gaskets. On 2 door reach in cooler next to hand sink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm dish machine. Recommended setting up three compartment sink chlorine until dish machine is functioning properly. Manager corrected, dish machine 50 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 47° in front reach in cooler, cut tomatoes 70-73° on center of steam table across from cook line.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Large container of ranch in reach in cooler front of kitchen opened Saturday according to manager.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to reach in cooler partially blocked by employee clothes hamper.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink behind front counter. Manager added paper towels. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. beef soup 115°, rice 100°, soup 110°, chicken 80°, soup 116°. Gave cooling flyer, discussed proper cooling with manager. Items were finished cooking (at cooking temperature) after 11:30 according to manager, items were placed directly in freezer and ice down to rapidly cool.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old labels on bins at dish rack in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In steam table: tray of beef 127, beans 127. Operator turned up steam table. **Warning** At callback 3/19/14- beef 122-127°, rice 145°, ground beef 145°, black beans 140°
- High Priority - Vacuum breaker missing at mop sink faucet. Need back flow preventer at mop sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink used to fill jug for customer water. **Warning**
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank near soda fountain. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing ring with stones. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- 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. Tongs in steam table in contact with beef. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old labels on bins at dish rack in kitchen. **Warning**
- Basic - Urinal not flushing/functioning properly. Urinal is men's restroom is out of order. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In steam table: tray of beef 127°, beans 127°. Operator turned up steam table. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Need back flow preventer at mop sink. **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with nail polish. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink used to fill jug for customer water. **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**
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1/7/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On deep fryers
- Basic - Carbon dioxide/helium tanks not adequately secured. Near soda machine
- Basic - Clean cups/glasses not properly air dried - wet nesting. Beverage station
- Basic - Food storage container/container lid cracked or broken. Several containers throughout facility
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then mixer without changing gloves or washing hands
- 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. On counter 74'F suggested keep hot or time as a public health control; corrective action to be discarded after lunch
- High Priority - Live flies in kitchen. Near box of onions
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan **Repeat Violation**
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Sterility containers used for dry storage beans, salt, flour
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Boxes of frying oil
- Basic - Employee personal items stored in or above a food preparation area. Hand cream **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cuttingboard and steam table **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Sterility containers used for dry storage beans, salt, flour
- Intermediate - Handwash sink not accessible for employee use at all times. Boxes of frying oil
- Intermediate - No certified food manager for establishment. First inspection after change owner **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan
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2/1/2013 | Routine - Food | Warning Issued |
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