- No Violations Were Observed
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1/23/2012 | Routine - Food | Call Back - Extension given, pending |
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood mounted on dish area wall to hold pot/pans.
- Observed build-up of food debris, residue on nonfood-contact surface. Prep table shelf in kitchen.
- Observed food debris accumulated on kitchen floor. Under drink machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Knife in sink. [kitchen] Corrected On Site.
- Observed nonfood-grade containers used for food storage. Sterilite containers used for various food items throughout.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked cauliflower 45Fin Milk 44F, Half/half 45F, Soy milk 45F, produce walk-in. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in glass reach-in.
- Critical - Observed roach activity as evidenced by roaches found. 6 dead in bottom interior of two glass reach-in cooler. Approx dozen or so dead and 2 live behind reach-in cooler in kitchen. 5-6 live, 7-8 dead behind sanwich make table. 2 dead roaches on clean dish shelf in dry storage.
- Critical - Observed soiled cutting board at cookline.
- Critical - Observed uncovered food in holding unit/dry storage area. Meat and prepared item in walk-in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking throughout [cooked meats, rice, cooked plant foods] Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/19/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin 52 according to ambient air thermometer. DO NOT USE UNTIL WALKIN MAINTAINS 41 DEGREES. MOVE FOODS TO OTHER WALKIN.
- Equipment and utensils not properly air-dried.
- Food-contact surface not smooth and easily cleanable. foods stored on brown paper towels. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. soiled cloth under cutting board Corrected On Site.
- Observed employee with no hair restraint. cook
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. carrots, tomatos. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stoves,food cart By stove
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. grocery bags, plastic containers. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese cubes 50, top of reachin. yoghurt 54, rice pudding 59 on salad bar. rice pudding 47, yoghurt 48, cooked vegetables 48, milk 48 in walkin. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked foods in walkin. Repeat Violation. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes.
- Critical - Observed toxic item improperly stored. cans of paint on freezer Corrected On Site.
- Critical - Observed unlabeled spray bottles. employee stated it was bleach water, cleaner, air freshner. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw hamburger , reachin freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice pudding Repeat Violation. Corrected On Site.
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9/28/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Critical - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
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7/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/25/2011 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 5/24/2011 | Routine - Food | Emergency order recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several Foods.
- Critical. Observed onions, & potatoes stored on floor in dry storage. Peppers & milk on floor in walk-in cooler. Food on floor of walk-in freezer.
- Critical. Observed uncovered food in walk-in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE & FLOUR.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage cup on food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Lack of proper chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease, & grease on hood filters.
- Observed faucet at triple sink running continuously.
- Observed missing cover on floor drain outside walk-in cooler.
- Observed flood light over prep. cooler, light in walk-in cooler, and lights in several areas missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic liquid in spray bottle stored by food. degreaser, and glass cleaner on top of ice machine.
- Critical. Observed unlabeled spray bottles.
- Critical. Sprinkler head spray pattern obstructed by towel. For reporting purposes only. Corrected On Site.
- Critical. Observed extension cord in use for rice pot. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- 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. NO EMPLOYEES WORKING 60 DAYS OR MORE.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Backflow prevention device missing at hose bibb. Cold water faucet on mop sink.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
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