- Basic - Ceiling tile missing, over walkin. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Bowls stacked on shelf in kitchen. Unstacked bowls, corrective action taken. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans on shelf in kitchen. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap and sanitizer in same sink. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Cutting board at cookline. **Warning**
- Basic - Hole in wall, behind 3 compartment sink area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 45-46° bacon, groundbeef, eggs, mechanic lowered thermostat to 41° or under, corrective action taken, now 43°. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands, touching bread, corrective action taken, used tongs. Also waitress touching toast. **Warning**
- 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. See stop sale. Pasta 55° in glass door cooler in kitchen. Walkin at 47-50° cooked meats yesterday, covered while cooling in walkin. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta cooked yesterday, cooled in cooler covered in glass door cooler in kitchen. 4 pounds of pasta. 47-49° walkin cooler, time, temperature foods covered while cooling. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dessert cooler broken. **Warning**
- Intermediate - Walk-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. 45-46°, mechanic lowered temperature to 41° or under, corrective action taken. **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. Google online. **Warning**
- Basic - Wood food-contact surface not properly sealed. Above 3 compartment sink. **Warning**
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5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface, next to griddle. **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles over cookline and prep areas. **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans, inverted pots, pans. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses, placed scoops on oil container next to ice machine. removed, washed and sanitized. **Corrected On-Site** **Warning**
- Basic - No Heimlich maneuver/choking sign posted. Google online. **Warning**
- Basic - Silverware/utensils dried with a towel/cloth.used paper towel. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up, under kitchen table. inverted all utensils. **Corrected On-Site** **Warning**
- Basic - Unnecessary items on the premise. Unused cooler front counter and one in kitchen. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, cookline. **Corrected On-Site** **Warning**
- Basic - Wood food-contact surface not properly sealed. Above 3 compartment sink. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 75° butter cups on counter and raw sausage on counter moved to freezer to drop temperature. 43°. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. washed hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 49° cold cuts at cookline, moved to freezer. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm, 100 ppm. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3 compartment sink. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Under prep table in kitchen. **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. Soup in glass reaching cooler, beverage Aire, dated soups. **Corrected On-Site** **Warning**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavily soiled under flat griddle in kitchen
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- Basic - Clean knives/utensils stored in crevices between equipment. In kitchen between coolers
- Basic - Equipment in poor repair. Steam table in kitchen with water pooling underneath
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Under prep table
- Basic - Soil residue build-up on nonfood-contact surface. Heavily soiled under flat griddle in kitchen Exterior of fryers in kitchen
- Basic - Stored food not covered in walk-in cooler. Cut potatoes ,and cut and washed celery
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes in 110°f under no temperature control,advised employee to reheat product to 165°f and than to keep in hot hold to maintain 135°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In cook line raw shell eggs over tuna salad and chicken salad in flip top reach in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef next to /touching cold cuts in 3 doors flip top reach in cooler in kitchen
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw ground beef
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In sanitizer buckets found over 200 ppm
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In front line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Roast turkey in 100°f,and roast beef in 100°f both items made in 8-30 AM,advised employees to unwrapped items to speed up to cooling process
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Food stored on floor.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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7/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. DICED POTATOE, HASH BROWN POTATOE
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. BAKING PANS Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site. SOUP CONTAINER
- 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 This violation must be corrected by : 4/15/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. LOWER SHELVES IN THE KITCHEN COOKLINE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACHIN COOLER GASKET
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. BAKING PANS Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture. DISHMACHINE AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DICED POTATOE, HASH BROWN, CORN BEEF HASH Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. PORK ROAST Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. REACHIN FREEZER. RAW SALMON OVER CHEESE STICKS
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS IN THE KITCHEN FLIP TOP COOLER
- Observed single-service items stored on floor. SPOON, FORKS Corrected On Site.
- Critical - Observed soil buildup inside ice bin lid.
- Critical - Observed soil residue in storage containers. FLOUR, SUGAR,
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. CHERRY TOPPING, FRUIT SALAD, CHOCOLATE PUDDING, POTATOE PAN CAKES, HAM,COCKTAIL SAUCE, CRANBERRY SAUCE Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served. CRANBERRY SAUCE, COCKTAIL SAUCE Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HAM, SAUSAGE PATTIES, CHEESE, HOT DOGS Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). DICED COOKED POTTATOES, HASH BROWNS, CORN BEER HASH,
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR, SUGAR, BLACK PEPPER
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2/15/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. MUST BE COMPLIED BY NEXT ROUTINE INSPECTION
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUP FOR FLOUR, SUGAR
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW TURKEYS OVER RAW BEEF IN THE FREEZER
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. PLASTIC Utensils Under front counter
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Containers shall be mounted securely on the vehicle, or within the enclosing recess or cabinet, and shall be located and installed so as to minimize the possibility of damage to containers, their appurtenances, or contents as follows: (a) Containers shall be installed with road clearance in accordance with 8-2.6.5. (b) Fuel containers shall be mounted securely to prevent jarring loose and slipping or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any hoods, domes, or removable portions of the housing or cabinet shall be provided with means to keep them firmly in place in transit. Field welding shall comply with 3-2.4.1(e). (c) All container valves, appurtenances, and connections shall be adequately protected to prevent damage from accidental contacts with stationary objects, from loose objects, stones, mud, or ice thrown up from the ground or floor, and from damage due to overturn or similar vehicular accident. In the case of permanently mounted ASME containers, this provision shall be met by the location on the vehicle, with parts of the vehicle furnishing the protection. On cylinders, the protection for cylinder valves and connections shall be attached permanently to the cylinder (see 2-2.4.1 and 2-2.4.2). Such weather protection necessary to ensure safe operation shall be provided for cylinders and systems mounted on the outside of vehicles.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Gas appliances -- All appliances, including water heaters using gas, shall be kept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL seal.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical - Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels.
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6/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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