- Basic - Reach-in cooler gasket torn/in disrepair. Hobart
- 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. Putting lemon on beverage. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced egg wash and milk 48-50F, homeade ranch with buttermilk 51F. Advised.
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm cl. **Corrected On-Site**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of black materialism corners of three-compartment sink. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Onions. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Hobart
- Basic - Standing water inside bottom of Hobart cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.buttermilk 48 in small black cookline cooler. Operator discarded.
- High Priority - Presence of insects, rodents, or other pests. Small ants on cookline cooler/prep table.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Old food material on can opener blade. **Corrected On-Site**
- Intermediate - Refrigerator 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. Small black cooler.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. In black cookline cooler, 58. No other food requiring time or temperature control for safety in cooler. Cabbage moved to another holding unit.
- High Priority - Live ants in kitchen. Very small ants, 1 on floor, 1 on cookline prep table.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Small residential cooler holding fish at 48F, shrimp at 49F, beef at 46F. Advised to move to another cooler **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over seafood **Warning**
- Intermediate - Food service manager not certified within 30 days of employment and no CFM on duty, 4 employees working. Owner not certified **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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- 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. Small residential cooler on cookline **Warning**
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1/17/2013 | Routine - Food | Warning Issued |
- Handsink missing in cookline area. Handsink must be installed and functional as outlined on plans prior to 12/3/12.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Restroom door not self closing.
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11/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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