- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair. The handle to the hot box is not longer attached.
- Basic - Working containers of food removed from original container not identified by common name. The three bulk containers for sugar, cinnamon Trieste and cinnamon twist sugar. Additionally the small container for the bagged cinnamon twist sugar on the table is not labeled
- Intermediate - Records/documents for required employee training do not contain all of the required information. Several training documents were missing the training date and managers signature
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Packaged food not labeled as specified by law. Cinnamon sugar in small bags
- Intermediate - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Essentially the facility is using a six hour plan because of the prep time exceeds the 4 hour parameters 10 am to 3 pm for the green Dort is 5 hours.The temperatures are not being checked during the hold process. Sour cream in tube 55 x2, cheese 51. 46. Corn 55. 47.
- Intermediate - Records/documents for required employee training do not contain all of the required information. A date associated with an employees training was not available on the computer. Partial compliance on hand washing.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 in the bucket at the front counter
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The front counter employee placed on gloves to wipe down the dining tables with sanitizer and upon returning to the front counter failed to remove the gloves and washing hands before attending the customer
- Intermediate - Records/documents for required employee training do not contain all of the required information. The records did not have the date of training
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly, referencing the main prep reach in cooler
- Basic - Single-service items stored on floor in dry storage area. Hallway area leading to the drive thru order window
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49. 50. Lower compartment of the prep reach in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of dust in the interior coil to the main reach in cooler on the prep island
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
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6/13/2013 | Routine - Food | Call Back - Complied |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. One required by each hand sink **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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**
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3/14/2013 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, head and body to the unit in the dining room
- Critical - Observed employee improperly washing hands. employee turned water off with bare hands Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket on the cookline
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the three compartment sink Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Partial compliance of employee training. missing the certified food manager present during training on the available proof
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
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