- No Violations Were Observed
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07/03/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station., dry storage room. **Warning**
- Basic - Equipment in poor repair, true reach in cooler had ambient temp of 49°f, cooler had chicken 44°f, chicken stock 44°f, milk 49°f, unit in front of stove back cooks line.unit had very heavy dust build up , coils were cleaned and temp inside reach in cooler went down to 34°f. **Warning**
- Basic - Food stored on floor, bottle of oil, inside dry storage room. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, flour. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, beans 44°f, lettuce 43°f, milk 49°f, the ambient temp of reach in cooler was 49°f **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
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07/02/2014 | Routine - Food | Administrative complaint recommended |
- 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.
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5/2/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, stored under prep table by front services area.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles not stored inverted or protected from contamination, front services area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on top of prep table., by cooks line.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, chicken was 114°f, steam table front spices area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, cooked rice and broiled chicken were 63 °f, kitchen area.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken 59°f, chicken Quesadilla 59°f, bacon 63°f, Samosa 53°f, jimmy Dean Sand 55°f.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged., raw pork was stored next to raw chicken inside freezer, the chicken was packaged in house.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chicken 59°f, chicken Quesadilla 59°f, bacon 63°f, Samoa 53°f, Jimmy Dean Sandwiches 55°f.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice, chicken 63°f, product was discarded.
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk inside reach in cooler by cooks line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/29/2014 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station, paper towels inside dry storage room.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food debris accumulated on kitchen floor, under hand sink and under 3 compartment sink trays with grease and food residue.
- Basic - Food stored on floor.bottle water inside dry storage room.
- Basic - Grease accumulated under cooking equipment.
- Basic - Plumbing system in disrepair, handsink pipes disconnected, front services area.
- Basic - Raw animal food stored above unwashed produce, raw chicken was stored over unwashed parsley inside walk in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, empanadillas 110°f, eggs 128°f,ham 118°f, oatmeal 130°f, hash browns 118°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw eggs were stored over sodas inside small reach in cooler in front service area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged, bloody bag of raw chicken was stored next to opened bags of raw fish, inside reach in freezer, dry storage room.
- High Priority - Roach activity present as evidenced by live roaches found, 20 plus live roaches under handsink by cooks line and food prep table. Rest had service by Adames pest control 1-21-14.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk inside reach in cooler by cooks line.
- Intermediate - Handwash sink not accessible for employee use at all times, drainage pipes under handsink by front services area.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by cooksline and front services area.
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1/28/2014 | Food-Licensing Inspection | Emergency order recommended |
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