- 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. Multiple by sliding door reach in cooler next to steam tables.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shredded cheese 50° raw eggs 46° ambient air temperature 54° in 4 door reach in cooler across from steam tables. Breakfast rush just ended unit is opened and closed continuously. Went back to check unit five minutes later temperature dropped to 52°. Corrective action, Suggested manager have settings turned down and asked manager to remove all TCS foods from unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties 96° in steam table. Sausage were piled on top. Sausage on bottom were within proper temperature parameters. Corrective action, Suggested to manager she keep a lid on to contain heat or not pile them up as high.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Four door reach in cooler across from steam tables shredded cheese 50° raw eggs 46° ambient air temperature 54°. Went back to check unit five minutes later unit dropped to ambient air temperature of 52°. Suggested to manager she have settings on unit turned down and asked to remove all TCS foods.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Multiple throughout. **Corrected On-Site**
- 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. Bulk container of rice by pan racks in kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, by eggs. Water was 71°
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Eggs by stove top 54°. Corrective action had manager put more ice around item.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple. All discarded. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Old labels stuck to containers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizing station not set up. Manager explained they mixed dish detergent with chlorine and sanitized while washing. Explained and provided handout with proper sanitization procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portioned Milk, cream cheese and boiled eggs, all reading 46-52°f, items have been in server line for less Han two hours. Corrective action taken, moved to cooler for rapid cooling.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In dinning room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple, also buttermilk opened Monday. **Repeat Violation**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Towel under cutting board.
- Observed attached equipment soiled with accumulated food debris. Fan covers in reach in cooler. 4-door in kitchen.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee grabbed cooked sausage in front line and cooked broccoli in kitchen.
- Observed gaskets with residue build-up. Reach in coolers throughout.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese, opened Monday. 4-door cooler, in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. Containers of cracked eggs and egg pool over bread and portioned pudding. 4-door cooler in front line. Also in 4-door cooler in kitchen bag of raw sausage store in same tray as cold cuts. **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage links and turkey sausage patties at 82?-100?. Less than 2 hours, corrective action taken, put in ice bath.
- Critical - Raw animal food not properly separated from ready-to-eat food. Employee portioning just cooked chicken on the same table where raw chicken containers are. Plastic wrap from raw chicken container right above just cooked chicken. Manager set raw chicken on cart and sanitized table. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers under prep table, also multiple packaged food in 4-door cooler in the kitchen. **Repeat Violation**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired Nov/2010
- Critical - Observed cloth used as a food-contact surface. On triple sink to drain clean dishes.
- Critical - Observed food stored in undrained ice. Fish, pork chops. 2-door reach in cooler, kitchen
- Critical - Observed raw animal food stored over ready-to-eat food. Container of raw chicken over diced onions and peppers and packaged raw beef. 4-door reach in cooler
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake mix preped at 6am, at 54F. Corrective action taken. Discarded
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 2 gallons of milk expired 7/17 andd 7/22. 4-door reach in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers. Dry storage
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7/23/2012 | Routine - Food | Warning Issued |
- Critical - Observed cloth used as a food-contact surface, SCOOP ON CLOTH TOWEL: FRONT LINE
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands, PAN IN SINK: Corrected On Site.
- Observed ice scoop with handle in contact SUGAR .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 46 F Corrected On Site. REACHIN COOLER BEHIND FRONT LINE
- Critical - Observed raw PUDDING and BACON stored over cooked food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro, TRAINING USED SAFE STAFF: UNAPPOVED TRAINING :
- Critical - Observed employee switch from GLOVES TO GLOVES without washing hands.
- Critical - Observed encrusted material on can opener, BLADE
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor, BOX OF SYRUP
- Critical - Observed toxic item improperly stored, GRESSE LIGHTNING : ON PREP TABLE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, CRACKING EGGS and HANDLING ROLLS and TOAST
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. SERV SAFE This violation must be corrected by : 7/3/11.
- Critical - Observed container of medicine improperly stored, NEAR MICROWAVE .
- Critical - Observed employee switch from GLOVES TO GLOVES without washing hands.
- Critical - Observed encrusted material on can opener, BLADE.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies :FRONT LINE .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/3/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, MACARONI & CHEESE Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed interior of microwave soiled, KITCHEN .
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL .
- Critical. Observed encrusted material on can opener, BLADE.
- Critical. Observed buildup of slime on soda dispensing nozzles, DINNING ROOM / BEVERAGE MACHINE ICE CHUTE .
- Critical. No handwashing sign provided at a handsink used by food employees, KITCHEN .
- Wet mop not hung to dry. Repeat Violation.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION OF EMPLOYEES .
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Discarded all out of temperature products
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. next to the grill
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage links and potatoes Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over muffins; reach -in freezer
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. not sanitizing
- Observed old labels stuck to food containers after cleaning. on utensil racks
- Observed reuse of single-service articles. reusing milk containers
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Individual cupped items in the display case, slice cheese; Repeat Violation.
- Critical. Label on a food item packaged on-site lacking required information. In vending machine;
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage link Corrected On Site.owner discard
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Putting peeled eggs into plastic bag Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee washed her hands, dryed them, wiped her face with the same towel , wiped her hands again then preceded to food preperation Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Answered phone with gloves and preceded to preperation Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. red substance
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed dishes drying on a wet towel on the drainboards
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Soiled buss pan
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee stirs; dining room
- Wet mop not hung to dry. on the floor;
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Powering radio in the kitchen
- Critical. Electrical outlet missing cover plate. For reporting purposes only. behind coffee pot; dining room
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Knowledge of proper reheating temperature
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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