- Basic - Grease accumulated under cooking equipment.
- Basic - Observed old date marking labels stuck to clean food storage pans.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack observed on food storage shelf.
- Basic - Open dumpster lid.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle observed by pots and pans.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Observed chlorine sanitizer at 0ppm.Corrected on site to 100ppm. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment and sides of walls and sides of equipment.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food(pepper)
- Basic - Grease accumulated under cooking equipment.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease and food debris accumulated under cooking equipment and sides of grill/fryer.
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a grooved/pitted cutting board.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed toxic item stored by food. Obsrrved bleach cleaner stored on shelf next to food products.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed build-up of grease on nonfood-contact surface(sides of cooking equiptment )
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.Observed several employee training records through the unapproved provider of Servesafe. Majority of employees trained through Safestaff.
- Observed build-up of grease on nonfood-contact surface-sides of cooking equiptment , floor under cooking equiptment, and wall behind cookline.
- Critical - Observed handwash sink used for purposes other than handwashing.Observed sanitizer bucket stored in handsink at cookline
- Critical - Observed mold like substance in the interior of ice machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed hollandaise sauce held in metal pan on top of toaster and held at 110 degrees fahrenheit. Corrected On Site, manager moved pan to grill top and hollandaise sauce reached 138 degrees fahrenheit.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 Incomplete 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. [Training for cooks and other staff held in mid-August. Only wait staff able to provide proof of training.]
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9/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [52degF ambient air in lower sandwich prep cooler where new containers of yogurt and cottage cheese are stored. Also, cut melon, lettuce, whole fruit.
- Critical - Incomplete 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. [Training for cooks and other staff held in mid-August. Only wait staff able to provide proof of training.]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [Certified Food Manager Mark. D, not on duty. 2 cooks, 1 kitchen helper/dishwasher observed handling food, 2 wait staff who handle food/prepare dishes.]
- Critical - No person in charge of establishment. [Main cook on temporary duty at this location. No person in charge to correct violations.]
- Critical - Observed encrusted material on can opener blade. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Observed dishwasher wearing sanitary gloves to handle clean and soiled dishes.]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. [Observed employee slice banana holding fruit with bare hand.]
- Critical - Observed handwash sink used for purposes other than handwashing. [Cookline hand sink and wait staff hand sink has wiping cloth bucket stored in it.] Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. [Observed wait staff pour coffee down wait station hand sink.]
- Observed open dumpster lid with trash inside.] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cut melon in kitchen sandwich bar cooler.] Corrected On Site by relocating large containers to walk in cooler. Small containers in use covered and iced.
- Critical - Observed strawberry with mold-like growth in walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Processed hollandaise sauce 83degF in open package container on counter by toaster.] Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Thawing quiches not date marked with thaw date. Quiches have freeze date from Peach's bakery but no indication of how long quiches have been thawed. Quiche has 7 days combined cool from cooking, freeze, thaw, cold hold until serve to use food or discard. Repeat Violation. Corrected On Site by marking quiche or discarding ones unsure of.
- Wet wiping cloth not stored in sanitizing solution between uses. [Wet cloth stored on closed door of upper sandwich prep cooler near dish machine.]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in wiping cloth bucket at cookline hand sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. [Wait staff sanitizer bucket 0ppm. Staff is using dish soap that is labeled to contain bleach.]
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9/1/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Hash prepared onsite in walk in cooler for several days at 46degF]
- Critical - Incomplete 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. Kitchen food prep employees could not provide proof of training (2 employees)
- Observed 2 employees with no hair restraint while preparing plated foods. Repeat Violation.
- Critical - Observed an open cup of orange juice on slicer platform. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed encrusted material on can opener. Blade has accumulation of dried debris.
- Critical - Observed food being cooled by nonapproved method. [Hash packed tightly in deep, plastic containers at 46degF in walk in cooler date marked 31 thru 4.
- Critical - Observed handwash sink used for purposes other than handwashing. [Sanitizer bucket stored in hand sink in kitchen at entrance from dining. Also observed cook rinse knife in hand sink and wipe knife with sanitizer towel stored in handsink container.]
- Observed open dumpster lid with trash inside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Batter held in plastic containers held in ice tub at 58degF] Repeat Violation.
- Critical - Observed toxic item stored by food. [Orange cough syrup stored next to quiche in walk in cooler.]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Commercially processed hollandaise sauce held on counter in original container at 105degF.]
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. [Batters on ice] Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. [1 partial quiche dated 5/6, 1 quiche dated 5/12, 2 partial quiches dated 5/13] (4 total) Quiche is made at Peach's commissary and delivered frozen and dated by preparer and are held in walk in cooler from delivery to thaw and serve. Quiche needs to be re-dated upon arrival for thawing/cold holding to meet 7 day requirement from preparation date. Corrected On Site by discarding. Repeat Violation.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
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