- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastics containers stack up wet on the shelf by Three Compartment Sink
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf by grill **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the Dish machine
- Basic - Reach-in cooler gasket torn/in disrepair. Upright double door Reach in cooler in the kitchen **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 46°F upright glass Reach in cooler, manager move **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac cheese 130°, beans 130°, sausage 128°F, on the steam table, manager reheated on the stove to 165°F and turn up the steam table **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Open package of uncooked chicken above the open package of onion rings, chest freezer on the left , manager moved **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grease build up inside the deep fryer in kitchen and on the shelf inside the smoker located out side
- 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. Milk open Sunday in the upright glass Reach in cooler in the kitchen **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 40°F inside the ice water, manager adjust it read 31°F **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner schedule to take manager test but no employee certificates at the time of Inspection, working in the kitchen for about 5 months **Repeat Violation**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup inside the container of seasonal salt, on shelf above the chest freezer
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food item not identified upright Reach in freezer by back door
- Basic - Employee with no hair restraint while engaging in food preparation. Both employee working in the kitchen without any hair restraint
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf above prep table **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for storage bread, upright Reach in freezer by back door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Container of chicken in Three Compartment Sink **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Upright double doors Reach in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individual pack of butter, container of potato salad and container of coleslaw 46°-48°F upright glass door Reach in cooler by soda machine, corrective action taken, manager turn down the unit. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Open package of raw chicken strip on top of open bag of onion rings, chest freezer across the grill **Corrected On-Site** **Repeat Violation**
- 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. Milk open 3 days ago, upright Reach in cooler by Dish machine
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bucket Quat, not test kit **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner working in the store without have any food safety training. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Soap per manager above the Dish machine **Repeat Violation**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee drink by stream table. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Phone and key on prep table and spices shelf **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Upright glass door Reach in cooler ambient thermometer at 55°-60°F Food temp at 58°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. **Warning**
- Basic - Food stored on floor. Jag of oil, under Three Compartment Sink **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Over prep sink **Warning**
- Basic - Old labels on the containers. On the shelf next to Three Compartment Sink **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Both Chest freezer and double doors Reach in cooler **Warning**
- High Priority - Live flies in kitchen. Also, drink station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mac cheese, coleslaw, butter, sour cream (58°F) from last night, in the upright display cooler by service station. Pork 50°F made two days ago, double door upright cooler, by cookline. Corrective action taken, Manager voluntary discarded. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Open bag of Raw chicken finger over bag of Corn balls, chest freezer next to double door Reach in cooler **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potatoes salad, coleslaw, butter, sour cream (58°F) from last night, in the upright display cooler by service station. Corrective action taken, Manager voluntary discarded. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. WC bucket Quat over 300 ppm, by drink station **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Used Quat for WC bucket without test kit. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of two employees working at the time of inspection without proof of training **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. Prep table by cookline **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Two bottles with blue water not labeled, under soda machine **Warning**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surfaces by fryers.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Beer cooler.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Pack of cigarettes on box of tastykakes on counter in kitchen.
- Basic - Duct tape used to repair nonfood-contact surface. Interior lid of chest freezer. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups stacked wet.
- Basic - Floor area(s) covered with standing water. Beer cooler leaking all over floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink.
- Basic - Walls soiled with accumulated grease.
- 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. Container was empty. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored on top of vegetables in chest freezer.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 0 ppm sanitizer at dish machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hamburgers are cooked to order. Eggs cooked to order on weekends. Sign provided for posting.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Towel under cutting board.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloved.
- Observed employee with ineffective hair restraint. Long ponytail.
- Observed equipment in poor repair. Chest freezer lid deteriorated. Repeat Violation.
- Critical - Observed food stored in undrained ice. Shrimp.
- Critical - Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
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