- 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 with straw no lid, on the prep table by Walk in cooler, employee moved and put the lid on **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet on the shelf above the Three Compartment sink
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Grill brush on the floor by cook line, employee moved **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler by drive thru
- Basic - No handwashing sign provided at a hand sink used by food employees. No paper towel and soap as well, hand wash sink is not in used, please submit the plan to the plan review if establishment wish to removed the sink **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Sauce Reach in cooler under the register
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 milk cake 50°F, manager discarded, cheese cake 46°F, flanks 46°F, manager moved to Walk in cooler Reach in cooler ambient temperature 50°F, under the register
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. All food set for the Time as Public Health Control either no time mark or time mark is wrong time. Kitchen, and dining room, employee start put the time **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 milk cake 50°F, Reach in cooler ambient temperature 50°F, manager states items kept in the Reach in cooler over night, discarded
- High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical hang on the side of hand wash sink by Dish machine, manager moved **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By the deep fryer
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Do not have written procedure for all food are using the Time as Public Health Control, corn, salsa bar, hot holding unit.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce 50°, cut tomatoes 56°F, manager stated cut about 2 hours ago, ambient temperature of the Reach in cooler 48°F, manager moved all food to the Walk in cooler by the drive thru
- 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. Manager can not find one employe's certificate
- 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. 3 milk cake 50°F, manager discarded, cheese cake 46°F, flanks 46°F, manager moved to Walk in cooler Reach in cooler ambient temperature 50°F, under the register , Make table cooler by drive thru ambient temperature 48°F, all food cooling at 50°-56°F about 2 hours
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand Wash Sink by the kitchen entree, also there is no soap If establishment wish to change the purpose of Hand Wash Sink, please contact plan review for approval
- Basic - Old labels stuck to food containers after cleaning. Several metal containers on the shelf above the Three Compartment Sink
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle water found in the cooler drawer by drive thru. **Corrected On-Site**
- High Priority - Live flies in kitchen. 1-2 flies found around the soda machine in dining room, also 1-2 flies found around the Hand Wash Sink by the kitchen entree
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Salsa at the salad bar no time mark, also the wings in the drawer under the grill **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw shrimp above the the case lettuce, Walk in Cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hang on the Hand Wash Sink by the back door **Corrected On-Site**
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5/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Several sleeves of lids in plastic container on the floor by ice machine **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of mongo and fruits on the Walk in Freezer floor **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee phone and jacket on top of powder, on the shelf across the steam table **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several Plastic containers stack up wet on the bottom shelf by Three Compartment Sink
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch Turbinado, carts in the front counter and bulk container on the shelf by sandwich make table cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Smoothie make table cooler by front counter
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Two case of lid and containers stored in the employee bath room by back door **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Containers of pre portion Cooked chicken 46°F made Monday and Tuesday , Walk in Cooler , corrective action taken, move to Walk in Freezer for about 30 minutes
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of Windex on the prep table by open container of cut lettuce, across from Three Compartment Sink **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Sight black stuff build up on the back side of the front panel in the ice machine.
- 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. Still can not find certificate for Lauren Robertson, manager schedule to retrain this employee **Repeat Violation**
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3/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand Wash Sink by chicken mix unit by Walk in Cooler have brown stain inside the Hand Wash Sink
- Basic - Food storage container/container lid cracked or broken. Several plastic lid is cracked, used in Walk in Cooler
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by Walk in Cooler, manager already have new gasket in store.
- Basic - Single-service articles not stored inverted or protected from contamination. Back up spoons in the open box on shelf by drive thru **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 2 can of Sliced jalapeo dented on the lid seam, on shelf by dry storage area, manager voluntary discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Deep fryer time is up but not discarded. Plantain. By drive thru
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand Wash Sink by Dish machine 76°F, hot water been turn off by plumber few days ago per manager. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop onion, steam table.
- Basic - Employee used food thermometer to measure food temperatures without first sanitizer the thermometer.
- Basic - Equipment in poor repair. Reach in cooler not working, drawer for lettuce 44°, drawer under grill, thermometer show 60° do not used this cooler until thermometer read 41° and below **Repeat Violation**
- Basic - In-use utensil for potentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs by grill touching dripping water under grill. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Drive-thru. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 48°-50° Walk in Cooler cooling from yesterday. Corrective action taken, manager discarded.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Chemical spray bottle used for oil.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 55° in drawer, kitchen; salad 48° at bar, put them on time as public health control. Raw chicken 45° in drawer under grill, corrective action taken, iced down. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken over grill. Cookline **Repeat Violation**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Cookline **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee used handwash sink as a dump sink. Entree of kitchen. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cover deep pan of soup in Walk in Cooler
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Reach in cooler vents by bar
- Intermediate - Handwash sink not accessible for employee use due to being block by roll of paper tower and spray bottle **Repeat Violation**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Buckets of marinade mix. **Corrected On-Site**
- 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. Handle in bean salad. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peopleys hands. Drive thru area. **Corrected On-Site**
- High Priority - Bean salad and lettuce not properly protected from contamination. Bean salad was placed directly on lettuce in drawer. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in prep area 50?. Bean salad 48? in drawer. Ribs 53? in long drawer. Corrective action , moved products to working units.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken over grill hot holding. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken cubed 107? in warmer. Reheated on grill . **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. Mop sink.
- Intermediate - Cold holding equipment incapable of 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. Small drawer 46? ambient air and long drawer 60? ambient air.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook not writing times of chart , employee reheating foods did not know minimum temperature requirements.
- Intermediate - Employee used handwash sink as a dump sink. Drive thru area, ice dumped.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink by ice machine. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. When re-heating, was not checking any food temperatures .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Chicken after cooking hot held over grill. Located on daily food record.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. chopped garlic and veggie medley in undercounter reach in cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging off handles of cooking equipment. Repeat Violation.
- Light not functioning,broken bulb hanging in frying station.
- Critical - No conspicuously located thermometer in holding unit. undercounter cooler in back kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. at drive through
- Observed employee with ineffective hair restraint. woman with ponytail Corrected On Site.
- Observed employee with no hair restraint. cook
- Critical - Observed employees food stored in freezer,not properly seperated from establishment food. corrective action-manager discarded'
- Observed equipment in poor repair. ice scoop near plantains is melted and broken.
- Critical - Observed interior of reach-in freezer soiled with accumulation of dried food residue.
- Critical - Observed live fruit flies in kitchen and dining area. Repeat Violation.
- Observed multiple cutting board grooved/pitted and no longer cleanable. on front line
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream
- Critical - Observed raw animal food stored over ready-to-eat food in reach in freezer. Corrected On Site.
- Critical - Observed salad mix in drawer with dressing container sitting in salad mix.
- Observed single-service articles improperly stored. lids not inverted-multiple Repeat Violation.
- Observed single-service articles stored without protection from contamination. spoons at drive through window
- Critical - Observed soil buildup inside ice bin.at drive through. Corrected On Site.
- Critical - Observed water with chicken drippings leaking onto ribs and salmon when drawers are opened.
- Critical - Working containers of food removed from original container not identified by common name. multiple
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on grill handles. Multiples.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. 20 gallon LP gas tank stored inside. Was taken outside. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed single-service articles improperly stored. Single service plates not inverted. Shelf on back. Corrected On Site.
- Critical - Observed toxic item improperly stored. Chemical spray bottle stored with bag in a box. Moved. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
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9/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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