- No Violations Were Observed
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10/01/2014 | Routine - Food | Call Back - Complied |
- 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**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All the food handlers training certificates that were shown to me expired **Warning**
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07/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin located by the entrance of the kitchen **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**
- 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. Observed Top RIC and RIC across from the stove not maintaining proper cooling temperature Ambient temperature for top RIC 58° F. Ambient for RIC 46° F **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All the food handlers training certificates that were shown to me expired **Warning**
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07/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women's bathroom. Observed unisex employee bathroom with no covered waste basket **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Top RIC and RIC across from the stove not maintaining proper cooling temperature tomatoes 50° F, onions 52° F, cheese 48° F, butter 50° F, salmon 46° F, hash brown 48° F. Corrective measures taken: all foods in top RIC were voluntarily discarded All food in RIC were moved into the WIC **Warning**
- High Priority - Wiping cloth sanitizer solution does not meet the minimum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin located by the entrance of the kitchen **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washed a knife in HWS near DM **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**
- 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. Observed Top RIC and RIC across from the stove not maintaining proper cooling temperature Ambient temperature for top RIC 58° F. Ambient for RIC 46° F **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All the food handlers training certificates that were shown to me expired **Warning**
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Obseved Cream in standing water in prep sink **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at 50° F in RIC stacked too high corrective action taken excess butter moved to bottom unit
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash hands and shut off water with bare hands.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs in bowl at cookline being stored over cooked ham **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin At wait station
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches observed batter 50° F covered in WIC cooling from ambient in large plastic container deeper then 4 inches corrective action take batter moved to shallow container and left uncovered
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed batter 50° F covered in WIC cooling from ambient in large plastic container deeper then 4 inches corrective action take batter moved to shallow container.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Water filter by server side not marked with date of installation or date to be changed according to manufacturer's instructions
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4/22/2014 | 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. Observed bottled water in kitchen. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Hash browns in walk in cooler. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. On right side of front line.
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8/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives on cookline. **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Between cookline equipment. Also, must ensure regular cleaning schedule for small hood over fryolaters. Time extension to next unannounced inspection for cleaning grease buildup.
- Violation: 37-18-1 Observed air conditioning vent covers soiled with rust, black buildup. One over prep table, one over clean dishes near dishmachine. Time extension to next unannounced inspection.
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7/25/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly handled. Observed cook wipe sandwich-slicer knife on dirty apron then place back in clean knife container. Corrected On Site. This violation must be corrected by : 7/25/12.
- Drain cover(s) askew, drains full of food debris. Can harbor vermin.
- Observed air conditioning vent covers soiled with rust, black buildup. One over prep table, one over clean dishes near dishmachine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Placing waffles on customer plate for service with bare hands. This violation must be corrected by : 7/25/12.
- Observed build-up of grease on nonfood-contact surface. Between cookline equipment. Also, must ensure regular cleaning schedule for small hood over fryolaters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. This violation must be corrected by : 7/25/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash between loading dirty dishes and unloading clean dishes. This violation must be corrected by : 7/25/12.
- Observed food debris accumulated on kitchen floor. Old food, other debris on floor behind cookline. Can harbor vermin. This violation must be corrected by : 7/25/12.
- Critical - Observed roach activity as evidenced by live roaches found. One live roach observed on cookline. This violation must be corrected by : 7/25/12.
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7/24/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler drawer on north end of cookline at 55F ambient temp. Corrected On Site. North side of cookline shut down. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, sausage, roast beef, cheese all above 41F in cookline cooler drawer, stocked 3 hours ago. Corrected On Site. PHFs moved to working cooler, north side of cookline shut down. Repeat Violation. Do not use until repaired.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. No temperature monitoring of foods in cookline cooler drawers.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength from 3 compartment sink dispenser. Less than 100ppm quat from 3 compartment sink near dishmachine and in wiping cloth buckets. Corrected On Site. Concentration is 200ppm from mopsink sani dispenser. Use only mopsink dispenser until other repaired. Buckets re-filled from working dispenser. Repeat Violation.
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6/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reachin drawers with food at 51 F. Corrected On Site. Foods removed to walkin cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep sink across from dishmachine. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Small bowl used to scoop croutons. Server barehand contact with rolls.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham and sausage links at 51 F cookline reachin cooler drawers. Corrected On Site. Removed to walkin.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100ppm or less in wiping cloth buckets.
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3/7/2012 | Complaint Full | Inspection Completed - No Further Action |
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