- Basic - Clean cups/glasses not properly air dried - wet nesting next to dishwash area.
- Basic - In-use utensil stored in sanitizer between uses. Utensils removed and cleaned and sanitizer replaced while still present. **Corrected On-Site**
- Basic - Light not functioning. Observe multiple light bulbs burnt in the cooking hood on the cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb removed from light fixture while still present.
- Basic - Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottle containers holding cooking oil type substance without proper labeling. Labeling applied to squeeze bottles while still present. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine behind the bar area. Interior surface of ice machine cleaned while still present. **Corrected On-Site**
- 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. Observed opened container of whipped cream in walk in cooler without proper date marking. Date applied while still present. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable. Lava rock bowls in use to serve hot food and guacamole .
- Basic - No handwashing sign provided at a hand sink used by food employees in bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee rolling ready to eat food with bare hands. Food voluntarily discarded, employee reeducated on proper glove usage and hand washing . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef and shrimp at 131-133°F in steam drawer across from cookline, heat increased on unit. Corrective action taken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in bar.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Wiping cloth chlorine and quaternary sanitizer both tested sanitizing solution not at proper minimum strength.
- Intermediate - Cold water not provided/shut off at employee handwash sinks thought kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees at bar handsinks and men's restroom.
- High Priority - Dishmachine in bar chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm in bar dishmachines.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade salsa at 70°F in kitchen. Corrective action taken, salsa placed on ice.
- Intermediate - Cold water not provided/shut off at employee handwash sink by kitchen entrance .
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chimichangas prepared then stacked tightly into deep pans and wrapped in plastic. Manager educated on proper cooling method , chimichangas placed on skeet pans to cool in walkin cooler. **Corrected On-Site**
- Intermediate - Spray bottles containing toxic substance not labeled.
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9/4/2013 | Complaint Full | Inspection Completed - No Further Action |
- 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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7/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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