- Basic - Lack of toilet tissue at each toilet, in restrooms. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers under Bain Marie in front service area.
- Basic - Stored food not covered in walk-in cooler, prepared red peppers.
- 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. 200 ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tray of pork cooked on 2-23-14 at 49°F in walk in cooler. See stop sale.
- 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. Tray of pork @ 49°F cooked on 2-23-14.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Thin tray, however product too much, piled high. Recommended dividing product into more trays so that density of food will be reduced thus enabling better cooling process.
- Intermediate - Spray/ squirt bottle containing toxic substance not labeled, in front service area.
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2/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination, above coffee machine.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers in front service area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees, in men''s restroom.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers, in front service area.
- High Priority - Employee washed hands with no soap, one hand with gloves on the other hand.
- Intermediate - Employee rinsed utensil in handwash sink, as evident by the carrots and greens residue left in sink in front service area.
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10/14/2013 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, long earrings.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, in men's restroom.
- Basic - Nonfood-contact equipment in poor repair, flip top reach in cooler, on cookline.See temperature log. **Warning** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers, in front service area.
- Basic - Uncovered food stored near sink exposed to splash, rice sticks stored next to sanitizing bucket in front service area.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands, cook.
- High Priority - Employee washed hands with no soap, one hand with gloves on the other hand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F, diced garlic 50°F, cut vegetables 51°F. Flip-top reach in cooler on cookline. **Warning** **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink, as evident by the carrots and greens residue left in sink in front service area.
- Intermediate - Handwash sink used for purposes other than handwashing, storing colander.
- 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. Two employee. **Corrected On-Site** **Repeat Violation**
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10/10/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.two reach in cooler by cook line - corrective action operator made an emergency service call **Warning** Same unit still does not maintain TCS foods for proper temperatures. Do not keep any TCS foods in this unit until it is operating properly .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food in 2 reach in cooler 45/50 f-( unable to lower the thermostat) corrective action -operator made emergency service call **Warning** At callback inspection observed cooked eggrolls at 56°, raw eggrolls at 53°, raw shell eggs at 63°, cut tomatoes at 56°, uncooked chicken wontons at 54°
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7/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.two reach in cooler by cook line - corrective action operator made an emergency service call **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food in 2 reach in cooler 45/50? f-( unable to lower the thermostat) corrective action -operator made emergency service call **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. **Warning**
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5/23/2013 | Routine - Food | Warning Issued |
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