- No Violations Were Observed
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11/03/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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09/11/2014 | 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 on food storage shelf. **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over open case of onions in the drystorage area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in refrigerator in front corner. **Warning**
- Basic - Reuse of single-service articles. Plastic container with handle not easily cleanable reused for food storage. **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken on employees rest room. **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with water, oil, sauces and dressings. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tzatziki, quinoa and humus in the glass door cooler at 44-46°f Tzatziki, cabbage, quinoa and tomato salad at 43-48°f in the front line open top cooler. House sauce and falafel at 44-46°f in the two door reach in cooler next to cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 115°f on the steam table, reheated to 168°f. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef. **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Falafel cooling in a deep, tightly closed, plastic container for aprox two hours according to mgr found at 73°f, Humus cooling in closed, stacked containers in a reach in cooler. Food was uncovered, 57°f at the end of the inspection. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Quaternary ammonia test kit available, using chlorine. **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**
- Intermediate - Reach-in cooler 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 line open top cooler, glass door cooler and two door cooler. **Warning**
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Used in dry storage containers **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Rear hallway
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut washed lettuce 52° in front buffet cooler . Corrective action taken: lettuce was stirred to allow more even cooling
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and restroom sink **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Salsa, cut lettuce in upright cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. House made dressing with TCS ingredients. In glass door cooler
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. REAR BATHROOM.
- Basic - Wood food-contact surface not properly sealed. FRONT COUNTER.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/28/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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