- No Violations Were Observed
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09/03/2014 | Routine - Food | Call Back - Complied |
- 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. Prep area in rear.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 45°, chicken 45° cut lettuce 45° cut tomatoes 44°-46°, egg whites 46° sausage 50° roast beef, ham, cold cut, pastrami 47°-50° ambient air temperature 44°. In front counter display table. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. sausage 50° roast beef, ham, cold cut, pastrami 47°-50° In front counter display table.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Only one employee working, T.Samani. Has been working for 8 months.
- 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. Front counter display ambient air temperature 44°.
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Employee drink and purse on prep table across from three compartment sink. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Portion trays above prep table. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. And walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage patties 46°, front counter. Corrective action, had employee put ice on items. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Chemicals and chemical spray bottles stored of clean plastic lids and meat/veggie slicer. **Corrected On-Site** **Repeat Violation**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food in walk in cooler. Tortilla cheese sauce and jelly in walk in cooler.
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins by three compartment sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 46° Roast beef 47° Ham 46° on front counter cooler. Corrective action, placed ice on top of to cool down.
- High Priority - Toxic substance/chemical improperly stored. Chemicals hanging over clean plastic bins used for food by three compartment sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Didn't know time limit when reheating meatballs.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. When reheating meatballs.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front counter.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large spoon. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance. Dining room.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2012 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment. Employee could not find certificate or last inspection report.
- No copy of latest inspection report.
- Critical - Observed employee improperly washing hands. Less than 20 seconds. Corrected On Site. Explained hand washing. Washed hands properly
- Observed residue build-up on nonfood-contact surface. Back splash of soda nuzzles.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Meatballs. Reheated and put in steam table at 7:45 am, temp 108-112. Corrected On Site. Reheated to 165
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8/24/2012 | Routine - Food | Warning Issued |
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