- No Violations Were Observed
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08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Cookline reach in has standing water in the bottom.
- Basic - Cutting boards havecut marks and are no longer cleanable. On cookline **Repeat Violation**
- Basic - Food stored on floor. Onions, soda boxes in kitchen. Boxes covered with ice on walkin freezer floor
- Basic - Hole in wall over prep table
- Basic - Ice buildup in walk-in freezer. Severe ice buildup on foods and floor. **Repeat Violation**
- Basic - Plumbing system in disrepair. Mop sink discharge pipe disconnected.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline reachin
- High Priority - Food/ice received from unapproved source. See stop sale. Jars of pickles in wait station reachin with no label. Server took them home.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin drawers on cookline, hamburger 49, corned beef 50, roast beef 52, bacon 51. In wait station reachin, milk 45. In salad reachin, lettuce 46. In black reachin, romaine 49, slaw 47. In silver reachin, beans 51. In cookline reachin, Swiss cheese 58, cheddar cheese 64, tuna salad 45, sausage patties 50, ham 47. In seafood reachin, chicken 50. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes in steam table at 121° **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat foods in silver reach in. Egg batter over tuna salad in cookline reach in. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. 409 cleaner stored by water pitcher in wait station **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table and on chest freezer in kitchen. By food in wait station. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Cookline reach in thermometers reading 50 and 55 respectively.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink by ice machine **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handsink by ice machine **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station **Corrected On-Site**
- 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 left at room temperature to cool. Gravy on counter at 121°. Placed in reachin cooler
- Intermediate - Spray bottles containing toxic substance not labeled. Windex, Fabuloso, bleach water **Corrected On-Site** **Repeat Violation**
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Cutting boards have cut marks and are no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Rear prep **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses
- Basic - Ice buildup in walk-in freezer and snowing inside.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear prep area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Slaw 46° in reachin. Moved to back of init
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp 131 under heat lamps discarded. On steam table, greens 120, clam chowder 123, soup 121, BBQ 125, shrimp bisque 120, gravy 120, beans 120. Steam table turned up. Took temps at end of inspection and foods were 133-134°
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Salmon dated 4/14 discarded
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sausages
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - tape used to repair nonfood-contact surface. Freezer lids
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - Dishmachine 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. Service person called during this inspection.
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10/28/2013 | Routine - Food | Call Back - Complied |
- Basic - tape used to repair nonfood-contact surface. Freezer lids
- Basic - Bowl or other container with no handle used to dispense food. Tuna salad **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood/hood filters.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On microwave, over prep table **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Cold water At dish area handsink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wait station, salad reachin **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Container of medicine improperly stored. Next to spices **Corrected On-Site**
- High Priority - Dishmachine 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44° in cook line reachin. Fresh bag of ice put on it
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over seafood **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Wait station **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. Corned beef hash, roast beef **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By ice machine
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso **Corrected On-Site**
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Several in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Hats , keys, purse. Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer.
- Basic - Old food stuck to clean dishware/utensils. Spoons.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On tables.
- High Priority - First aid supplies improperly stored. Poison ivy cream, over hand sink.
- 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.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. By stove, air temp 78?.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station.
- Intermediate - Handwash sink used for purposes other than handwashing. Scraper, sanitizer.
- 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Thru-out. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, lasagne, casserole.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures glass 2 door, do not use till able to maintain 41 or below.
- Lights missing the proper shield, sleeve coatings or covers dry storage.
- Critical - No conspicuously located thermometer in holding unit white refrigerator in server area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect servers toast cooks veggies. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface towel under cutting board.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor oil jugs Corrected On Site.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cheese 45,beef 46 chicken 45 in glass cooler corrective action taken.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
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