- Basic - Working containers of food removed from original container not identified by common name, squirt. Tootle on cook line. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food, used for water. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. Cracked eggs over rte **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. ... Sauted pans stored on floor in dry storage.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- Basic - Equipment in poor repair. Cook Line... REACH.IN.COOLER door falls off. Missing hinges. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. ... Dry storage.
- High Priority - Raw animal food stored over ready-to-eat food. ... In rear storage REACH.IN.COOLER... Raw shell eggs atop feta cheese and above grated cheeses.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice......and flours **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.....tong. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.....saute station, bar.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity......flours, samolina . **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....chicken stock cooked yesterday 3/14/13 , today 10: 50 am temperature 66? to 70? in walk in cooler. Stop sale issue. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.......prepared cheese with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....peperoni 49?, mushroom , cure meats sauce , shallots 51? in sandwich station. Food being held less than 4 hours. Food moved to freezer. Chicken stock 66? to 70? in walk in cooler. Stop sale issued **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. ....sandwich side cooler. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Employee rinsed utensil in handwash sink.....tong rinsed in hand washing sink at saute station. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.......stored drink glasses , bowl in handwashing sink, Parma bar, server polishing station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....sate station.
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3/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions......ice machine area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.....in handwashing sink, ice machine area.
- Critical - Observed food stored on floor....produce in walk in cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping ice in hanwashing sink, service station .
- Observed ice scoop with handle in contact with ice.....service station and bar.Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......pesto, mayonnaise ,mushroom 50 degrees in side station cooler . Corrected On Site. ice down on food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....butter 55 degrees in cooke line. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food....raw liquid egg above cheese in fifo cooler . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....puding ,italian sausage , vegetable in fifo cooler . Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.....garlic butter . Corrected On Site.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing....ice machine area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.....spoons , forks , server station . Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions......parma bar Corrected On Site.
- Critical - Hot water not provided proper temperature 100 degrees at employee hand wash sink. ....88 degrees dishwashing area.
- Critical - No handwashing sign provided at a handsink used by food employees......parma bar
- Observed scoop with handle in contact with food, .... bread crumbs . Corrected On Site.
- Critical - Observed food stored on floor......bread wa in freezer . Corrected On Site.
- Critical - Observed food stored on floor......carrots in walk in cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.......stored utensils , dumping food in handwashing sink. bar.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw calamari above washed potatoes , continental refrigerator ice machine area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......potato gallatte 52 degrees in pantre reach in cooler . Corrected On Site. foid moved to freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....garlic butter 60 degrees , turkey , butter ,milk,cheeses ,46 degrees in walk in cooler . operator stated that morning temperature reading 39. Corrected On Site. ..food moved another acceptable cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....ready to eat meats reach in cooler , parmer bar.
- Critical - Observed raw animal food stored over cooked food.....raw beef above cooked beef in walk in cooler . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food......raw egg above ready to eat sandwiche sprayding in reach in cooler , kitcken .
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.....cream cheese reach in cooler ,perma bar Corrected On Site.
- Observed utensils stored in crevices between equipment....knives , parmer bar. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name....,bread crumbs , flour , preperation area. Corrected On Site.
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6/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors Corrected On Site.
- Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit....kitcken and by dishmachine area handwashing sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee handwash sink....bar Corrected On Site.
- Critical - No handwashing sign provided at a hand sink used by food employees.....bar.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On Site.
- Critical - No proof of required state approved employee training provided. 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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4/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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