- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Nonfood-contact equipment in poor repair. Metal stem thermometer bent in several locations.
- Basic - Water leaking from faucet/faucet handle. On three compartment sink.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter on buffet found at 74° f. Operator may hold food above 41° f provided a written Time a a Public Health Control policy is in place. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Kitchen attendant not aware of how to properly wash, rinse and sanitize equipment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.Apples need to be washed and wrapped or utensils provided.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter found at 54° f, milk 62° f on breakfast buffet.
- 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.
- 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. See stop sale.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Thermometer in egg cooler reading 30° f @ 40° f.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter on buffet 72° f, eggs 64° f. Operator agrees to use Time as a Public Health control.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Thermometer in cooler holding muffins and milk reading 20° f @ 43° f
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.Using quat based sanitizer in spray bottles. Only chlorine test strips available in kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled.Spray bottles in kitchen not properly labeled.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. kitchen HANDSINK.
- 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. hard cooked eggs not discarded at end of breakfast period. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. The mometer in cooler holding hard boiled eggs reading 20 at 40 degrees F.
- Missing drain plug at dumpster. Allows insects, rodents to enter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of eggs 51, batter 52 degrees F on breakfast buffet. Out of temperature less than 4 hours. Food discarded at end of 3 hour Breakfast period.
- Observed single-service items stored on floor.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Establishment not utilizing three compartment sink.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/04/12.
- Critical - Observed handwash sink used for purposes other than handwashing. Used for washing utensils.
- Observed open dumpster lid.
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3/2/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer in reach in cooler reading 15 at 38 dEgrees F.
- Missing drain plug at dumpster. Allows insects, rodents to enter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of milk on buffet 52 degrees F. Out of temperature less than 4 hours then discarded.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Employee not using three compartment sink to wash, rinse, sanitize.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No 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. PLEASE FAX COPY OF EMPLOYEE TRAINING CERTIFICATES TO 813 233 2908 ATTN DGLENN This violation must be corrected by : 9/08/10.
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7/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cream cheese pre wrapped packets stating "Keep Refrigerated" on buffet line not kept refrigerated. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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