- No Violations Were Observed
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, back storage room.
- Basic - Single-service articles not stored inverted or protected from contamination. Bowls on storage shelf.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter by slicer.
- High Priority - License expired within 30 days after expiration date.
- 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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2/26/2014 | Routine - Food | Call Back - Extension given, pending |
- 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 - Equipment in poor repair. Large reach in cooler at end of cook line is not holding foods in proper temp.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, back storage room.
- Basic - Single-service articles not stored inverted or protected from contamination. Bowls on storage shelf.
- Basic - Stored food not covered in walk-in freezer. Onion rings, chicken nuggets, hamburger patties.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter by slicer.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large reach in cooler at end of cook line: butter 47°, sour cream 48°, chili 48°, greens 48°. Corrective action: moved items to reach in cooler in back in back prep area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pork in open soiled plastic wrap over fruit and milk. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner on front shelf by paper boats.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Throughout.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout.
- Intermediate - Slicer blade guard soiled with old food debris.
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2/25/2014 | Routine - Food | Warning Issued |
- Basic - Silverware/utensils stored upright with the food-contact surface up. Beside microwave and press, spoon FCS up
- Basic - Wall soiled with accumulated food debris. Behind garbage can on cooks line.
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9/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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