- Basic - Ceiling tile missing. Cook line. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **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. Ambient temperature 51° inside cooler. **Warning** On call back: ambient temperature of walk in cooler 50°.
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10/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk dry goods container. **Warning**
- Basic - Ceiling tile missing. Cook line. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. American cheese 54°, jack cheese 52°. Operator placed in walk in freezer to bring down temperature. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings 49°-51° in walk in cooler. Discarded by operator. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 64°, batter with milk and egg 63°, held utilizing time. **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. Chicken wings 49°-51° in walk in cooler. Discarded by operator. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Tuna 51°-53° 9qty yellowfin tuna and Mahi mahi 53°-51° 12qty. See Stop Sale. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw tuna 43° and raw mahi mahi 43° in cold drawers by fry station. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. raw burger patties 60°, 53°, 52°, raw chicken 51°, raw turkey 53°, operator placed in freezer to bring down temperature. Rechecked meats at 38°-41°. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk gallon on cookline expired on October 9th, 2014. Discarded by operator. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear of kithcen by walk in cooler. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using time for batter by fry station and batter with butter milk/eggs on cookline. **Warning**
- Intermediate - Refrigerated drawers 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. Cold drawers where meats/proteins are stored ambient temperature 54°, on cook line. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **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. Ambient temperature 51° inside cooler. **Warning**
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Liquor room.
- Basic - Ceiling tile missing. Expo line.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In kitchen on dry goods storage rack.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Some employees wearing bracelets.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bag of sugar. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. At expo line.
- Basic - Trash receptacles not provided where needed in establishment. Expo line.
- Basic - Unwashed produce over ready to eat foods in walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 46°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 118°, reheated to 180° **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Scotch brute cleaner. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink. At the kitchen sink.
- Intermediate - Employee used handwash sink as a dump sink. By dish washing area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo line.
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5/8/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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