- Basic - Bowl or other container with no handle used to dispense food.( observed waitress scooping ice with cup)
- Basic - Build-up of grease on nonfood-contact surface.( observed grease build up around fry area)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris. ( kitchen)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( walk in freezer)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.( case of chicken thawing at room temperature) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( observed lids to tea urns stored in hand sink in waitress area)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( observed no paper towels at hand sink in waitress area)
- Intermediate - Slicer blade soiled with old food debris.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.twist off water bottle stored with food on cookline beside and touching tortilla package **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.in walkin cooler
- Basic - Food stored on floor.box of potatoes at back prep
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored in dirty bucket in standing water **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw animal food stored above unwashed produce.observed package of raw chicken sitting next to and touching package of celery in walkin cooler **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook cleaning , leaving area return no handwashing put on glove. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over lettuce in reachin cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.observed raw beef over raw fish. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed cook wiping down equipment, leave area go to dish machine area touch clothing with one glove on, return to cookline, no handwashing add glove to other hand and then begin chopping vegetables and handling clean equipment and ready to eat washed vegetables **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.spray bottles of cleaner stored beside popcorn at bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at Dishmachine/ wait area, also at prep area handsink, also at handsink for cookline, at handsink for back prep area, no hand towels at any handsink in establishment, no papertowels,at women's testroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.preportioned lasagna and , meatloaf in reachin cooler
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor.tomatoes in walkin cooler **Warning**at callback box of green tomatoes stored on floor, at stip callback observed open box of raw chicken wings stored beside open box of raw pork stored on floor in walkin freezer.
- 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.observed cook touching breads cutting pita, cutting lettuce,and buns plating sandwiches, lettuce and vegetables for burgerno gloves. Observed waitress pick up ff with bare hands off tray and put back on customer plate. **Warning** at callback observed cook touching bread with bare hands making sandwiches no gloves on use. At stip callback observed cook touching and plating cut tomatoes no gloves.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**at callback black growth observed on drop guard and interior of door of ice machine, at. Stip callback observed black growth on interior of ice machine door.
- 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. Deli meats sliced and wrapped in reachin cooler **Warning** at callback observed cooked pasta, cooked turkey stored in reachin freezer.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cooks bare hand contact and cross contamination issues, see related violations in this inspection **Warning** at callback bare hand contact and cross contamination of cutting boards and working surfaces still observed at stip callback observed cook not washing hands correctly, bare hand contact with tomatoes plated for service, rinsing gloves after contact with raw meat , then touching ready to eat foods, rinsing hands only, washing for less than 20 seconds and drying on cloth towel then laying towel on in use cutting board.
|
10/18/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Equipment in poor repair.walkin cooler unable to maintain foods at 41°F or colder **Admin Complaint**
- Basic - Food stored on floor.open boxes of chicken and pork stored on floor in walkin cooler **Warning**
- Basic - Single-service articles stored on a soiled surface. **Warning**
- Basic - Single-service items stored on floor.case of clamshells stored on floor in hall closet **Warning**
- Basic - Uncovered food stored near sink exposed to splash.observed e container of melted margarine and other food stored in open container beside sink at cook line no splash gaurd **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet clothes stored on handsink basin at bar **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Admin Complaint**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook dry hands on cloth towel in belt after hand washing, after glove rinsing, after touching raw meats. Observed cook dry hands on cloth towel and place on cutting board **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Admin Complaint** **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Admin Complaint**
- 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. Observed cook touching sliced tomatoeslatong for service with bare hands, observed waitress get brownie from cooler and carry in bare hand over to prep area to plate. **Admin Complaint**
- High Priority - Employee washed hands with no soap. Observed cook handle raw steak then rinse hands for two to three seconds then wipe hands on cloth towel and put on gloves and touch clean utensils and ready to eat food. **Admin Complaint**
- High Priority - Live, small flying insects in food preparation area. Flies at dishwash area and wait prep observed 3 flies on garbage and handsink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods in walkin cooler found at 44 to 47°F observed milk dipping solution for raw chicken breaking held at room temperature for over 5 hours. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Prime rib roast in walkin cooler, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Foods cooked night before found at 52°F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Baked and sweet Potatoes stored at room temp after cooking **Admin Complaint**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch raw chicken then rinse gloved hands in handsink then wipe on cloth towel then touch clean utensils and plate ready to eat foods touching plates and foods **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Observed cook , see cross contamination and handwash ing violations . **Admin Complaint**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.foods wrapped tightly and put on speed rack beside cooler door exposed to warmest air in cooler, heavily wrapped. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.wipe bucket stored in sink at bar **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse knives at sink online designated as handsink **Warning**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Whole prime rib roast found at 50°F cooked previous night **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at walkin, at back veggie prep handsink, at dishwash prep sink. **Warning**
- Intermediate - No soap provided at handwash sink. At veggie prep handsink, at walkin prepsink **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At wait prep handsink **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed potatoes left on speed rack in kitchen from 2:30 to 5:00pm found at 91°F, must use or discard by 7:00pm **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Observed walkin cooler unable to maintain foods at 41° F used. For cooling several cooked roasts **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked turkey in reachin cooler **Admin Complaint**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dishwash area **Warning**
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10/18/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.can opener blade bent and gouged **Warning**
- Basic - Food stored on floor.tomatoes in walkin cooler **Warning**at callback box of green tomatoes stored on floor
- Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. **Warning** observed cutting board with raw chicken sliced at cookline ,wiped with cloth and opened plastic bags of loafs of bread laid on surface of cutting board without properly washing and sanitizing area.
- Basic - Single-service articles not stored inverted or protected from contamination.paper ff boats at kitchen **Warning**
- Basic - Stored food not covered in walk-in cooler.observed open buckets of raw fish and raw chicken stored on floor in walkin cooler **Warning** at callback observed open buckets raw of fish ,chicken , and beef on floor, fish in front of and below box of raw chicken ,cross contamination could occur when retrieving chicken causing drip page into open fish.
- 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.observed cook touching breads cutting pita, cutting lettuce,and buns plating sandwiches, lettuce and vegetables for burgerno gloves. Observed waitress pick up ff with bare hands off tray and put back on customer plate. **Warning** at callback observed cook touching bread with bare hands making sandwiches no gloves on use.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**at callback black growth observed on drop guard and interior of door of ice machine
- 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. Deli meats sliced and wrapped in reachin cooler **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cooks bare hand contact and cross contamination issues, see related violations in this inspection **Warning** at callback bare hand contact and cross contamination of cutting boards and working surfaces still observed
- Intermediate - Encrusted material on can opener blade. **Warning**at callback black debris in and on all mechanisms and blade of can opener
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6/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair.can opener blade bent and gouged **Warning**
- Basic - Food stored on floor.tomatoes in walkin cooler **Warning**
- Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.sugar scoop buried in product, in container, bowl used as scoop in flour. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed raw chicken stored in open thank you grocery bags in walkin freezer. **Warning**
- Basic - Raw animal food not properly separated from unwashed produce. Observed cook put watermelon on cutting board then rinse under water then put back on same surface and cut watermelon laying cut pieces on cutting board previously contaminated by unwashed melon. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.paper ff boats at kitchen **Warning**
- Basic - Stored food not covered in walk-in cooler.observed open buckets of raw fish and raw chicken stored on floor in walkin cooler **Warning**
- Basic - Working containers of food removed from original container not identified by common name.observed sugar , flour,container no labels at back prep shelf **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. No hand washing before putting on gloves. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook touch raw fish change gloves no handwash **Corrected On-Site** **Warning**
- 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.observed cook touching breads cutting pita, cutting lettuce,and buns plating sandwiches, lettuce and vegetables for burgerno gloves. Observed waitress pick up ff with bare hands off tray and put back on customer plate. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.observed raw chicken in open Togo bags stored on top of raw beef in freezer **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed cooks touch unwashed vegetables with gloves then touch ready to eat food to plate breads ,no glove change , no ha dwash **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.on potatoes slicer **Warning**
- 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. Deli meats sliced and wrapped in reachin cooler **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cooks bare hand contact and cross contamination issues, see related violations in this inspection **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at wait station/dishwash area, non at prep area, non at kitchen handsink, non at cookline handsink, non at back prep area. **Warning**
- Intermediate - No soap provided at handwash sink.at back prep handsink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken salad, cooked pork, in reachin coolers. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.in jalape?o bucket in walkin cooler
- Basic - Food stored on floor.boxes of cut carrots, pizza crust on floor of freezer
- Basic - Single-service articles improperly stored.plastic wrap next to handsink between handsink and paper towel dispenser exposed to splash at cookline
- Basic - Stored food not covered in walk-in cooler.observed bucket of raw fish open and beside not fully covered bucket of peppers in liquid, observed lettuce leaf floating in fish bucket.
- Basic - Uncovered food stored near sink exposed to splash.observed breads stored under paper towel dispenser atcookline handsink
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.potatoes voluntarily discarded see additional unapproved cooling method violation.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. In reachin prep top, lettuce held in double pan , not subjected to full cold of unit, pans also causing lid of unit not to fully close
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar
- High Priority - Raw animal food stored over ready-to-eat food.raw sausage over cut vegetables, and open sauces, and cooked vegetables and sitting on top of and touching plastic wraped meatloaf
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.baked potatoes and sweet potatoes cooked before 10:30am found at 83 ?F and 72?F at 2:45pm. These products may not be served. Discard.voluntarily discarded 3 pans **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.container of tuna , portioned meatloaf,rice,pasta, pasta salads, diced ham, cut fruit reachin cooler
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed walkin cooler with ambient air temp of 45 degrees F Corrected On Site. owner corrected thermostat and foods reached 41 degrees F during inspection.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed large beef roast in deep pan with broth covering product cooked the night before found at 46 degrees F on interior of roast.
- Critical - Hand wash sink lacking proper hand drying provisions.at cookline handsink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.at cookline Corrected On Site.
- Observed boxes of single-service items stored on floor in hall closet.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed cook with one gloved hand touch dirty dishes remove from line to dishwash area then return to cookline touching clean utensils and closibg bread packages, wiping hands on clothing. not washing hands or removing glove.
- Observed equipment in poor repair.observed plastic container of flour at prep area observeed holes burned/melted into container with duct tape over holes and contacting food product. May not use container. Corrected On Site. flour and container discarded
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.egg/batter at breading station foundvat 68 degrees F Corrected On Site.discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Observed open pkg of raw pork lying onn top of and touching opened raw steaks and hamburger meat all togeather on tray in reachin cooler
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed uncovered food in holding unit/dry storage area.observed premade sandwiches in reachin cooler not covered and cardboard box of pastry dough exterior of box exposed to handling and lying on andvtouching bread of sandwiches in reachin cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.observed brown gravy on stove at 105 degrees F left cooling from 1100am.may not use after 3pm
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.large 3 gallon deep container of rice found at 47 degrees F. cooling process started over 24 hours ago.voluntarily discared
- Critical - Displayed food not properly protected from contamination.Observed open bowels of croutons, sunflour seeds and potato strawes on buffet not protected by sneeze gaurd Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.observed breads and pans of breading stored in splashzone of handsink at cookline.
- Critical - No conspicuously located thermometer in holding unit.in any reachin cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method.rice cooled in deep 3 gallon plastic bucket.
- Critical - Observed handwash sink used for purposes other than handwashing.Observed wisk in basin of handsink at cookline, splashgaurds nit installed and handsink is within preptable working surface.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.observed metal pan of precooked hamburgers touching and overlappng edges of pan of raw chicken at cookline reachin cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed 2 in use ice scoops stored in bucket on side of ice machine, interior of bucket containing approximately 1.5 inches of water with grey slime , Scoops standing in discolored slimy water. Corrected On Site.scoops and bucket sent through dish machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all foods touching bottom of true 3 door cooler . Temperature 4 to 5 degrees above other foods on top shelves. Corrected On Site. Installed extra racks at lower level so no food containers are directly in contact with bottom of cooler. Improved airflow foods cooled to 41 degrees F
- Observed single-service items stored on floor.boxes of cups and lids in storage closet.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Observed spagetti sauce w meat on steam table ,chef noted that reheat timevwas at 2 hour mark. foods not reaching 165 for 15 seconds within 2 hour time. Corrected On Site.pulld and put in stockpot for quick reheat to 165 degrees F then returned to hot hold.
- Critical - Working containers of food removed from original container not identified by common name.Sugar container at tea station.
- Critical - cold held at greater than 41 degrees Fahrenheit.prime rib sauce andvsour cream held aboove 41 degrees F at salad preptop across from bread warmer.
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5/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/26/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observrd spoons jumbled in large container. unable to retrieve without touching food contact end, at waitstation.
- Critical - Cold water not provided/shut off at employee handwash sink.unable to wash hands at handsink at dishhmachine area. no cold water , water too hot to wash hands.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Observed whole roasted turkey at 43 degrees F after 8 hours cooling in walkin cooler.
- Critical - Displayed food not properly protected from contamination.Observed potatoe straws,bread and crroutons not protected under sneeze guard at self serve salad bar.
- Observed employee with no hair restraint.cook no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink 3 bay at bar set up wash sanitizer then rinse.. Corrected On Site. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.as evidenced by ice in handsink basin at bar
- Observed personal care item stored with food.observed sweatshirt/clothing stored over icecream station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced meats in preptop at cookline. Corrected On Site.may not use after 4 hours. use metal pan with plastic lid for best temperature conttrol with food product in contactbwith container
- Critical - Observed toxic item stored by food.observed hand sanitizer stored over icecream station.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.Observed 5 gal bucket of chicken soup and chili uncovered stored under unwashed vegetables in walkin cooler.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Observed tuna salad at 51 degrees F in preptop reachin after 6 hours ambient cooling. voluntarily discarded
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.lasagna,beef,turkey,chopped poultry in walkin with no date labels.
- Salad bar/buffet plates/bowls utensilsnot properly protected or inverted to prevent contamination. Observed spoons stored loosely in open container at salad buffet.
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1/20/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.at bar Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.handsink at back prep beside window.
- Critical - Observed an unapproved beverage container on a food preparation table or over/next to clean equipment/utensils., at waitprep and stored inside icecream cooler Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.as evidenced by ice and grounds in handsink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.observed ice scoops in a open bucet of water with slime growing in bucket. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.open containers of raw chicken behind buckets of raw fish in walkin cooler, cross contamination of fish if chicken is passed over while retrieving from location Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.meatsauce on steam table.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.meatsauce on steamtable Corrected On Site.reheated on stove.
- Wet wiping cloth not stored in sanitizing solution between uses.at waitstation
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.at handsink at dishwash area .Water to hot to wash hands. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.at back prep area. Corrected On Site.
- Critical - Observed dented cans of apples on can rack, dented and creased on can fold end. Corrected On Site.voluntarily removed
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.observed plastic bag of cooked pork in pan with raw pork loin. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.observed shallow pan of plastic wrapped raw beef with plastic bag of shredded cheese lying half in tray and touching beef,in reachin glass 3 door at far back kitchen Corrected On Site.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. eggwash, fish batter using time as a public health control, at cookline no time marks - at callback - not complied - no time marking 51 degrees F.
- Critical. Raw turkeys placed on top of beef in walkin cooler. At callback raw pork and raw beef stored together in box at reachin cooler, sausage with mushrooms at walkin cooler.
- Critical. Raw pork over pasta in reachin cooler - at callback. Raw ground beef beside and touching container of chicken salad at cooks reachin.
- Critical. Food stored uncovered on floor of walkin cooler, at callback observed uncovered buckets of raw fish, raw chicken, behind buckets of cooked chicken, raw corn, also raw chicken liver, cooked potatoes. A/C -cooked beef roast on top of open container of raw fish.
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12/13/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.deli meats,cheeses in walkin cooler-no date marks throughout Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.no datemarks on sliced prime rib, roast beef, home fry potatoes, cooked chicken . no date marks throughout .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.boiled unshelled eggs in water, large bucket of chili, soups, prime rib, turkey,no datemarks in reachin coolers at kitchen . no date marks throughout . Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation. egg wash at cookline . no paperwork. no time markings, found atv51 degrees F.
- Critical. Working containers of food removed from original container not identified by common name.plastic container of whitebpowder at dry storage rack.
- Critical. Working containers of food removed from original container not identified by common name.brown and white powder at dessert prep. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.pan of cooked beef roast stored on top of and sitting on open bucket of raw fish. lid to raw fish placed on top of and touching beef roast lightly covered by plastic wrap. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed ground beef patties beside and touchin plastic container of chicken saled in cookine reachin.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.kryovac pork loins and beef roasts stored jumbled togeather in one box at reachin cooler at kitchen . Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. box of whole fresh mushrooms sitting on top of box of bacon. box of opened sausage patties next to and touching mushrooms in walkin cooler.. Repeat Violation.
- Critical. Observed food stored on floor.open buckets of raw and ready to eat food stored togeather on floor of walkin cooler. to retrieve raw chicken must reach over and across shucked raw corn and cooked chicken . Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.observed 2 ice scoops at ice machine stored in unclean bucket observed slimy water with food debris 9n bucket with scoops in contact with water. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.at hamilton milkshake mixer. Repeat Violation.
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12/13/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed 1 dented 7 lb can of Bush's baked beans in can rack at ice machine Corrected On Site.discarded.
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date from manufacture that is exceeded ,buttermilk date marked 8/13/10 Corrected On Site. discarded .
- Critical. Working containers of food removed from original container not identified by common name.container of white and ,container of brown powder at shake mixer station, no label.
- Critical. Observed food being cooled by nonapproved method.observed ground beef in plastic tub with plastic wrap tightly closed. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.1st 3 door reachin at shake station ambient air at 44 degreesF
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline reachin ambient air at 47 degreesF
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkincooler ambient air found at 46 degreesF
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .raw fish at 80 degreesF Corrected On Site.iced down and put in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.observed box of raw beef loins with ends of wrapped beef hanging over side of box with container of open black olives directly under ends of beef loin. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.at waitprep
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed staff take soiled cloth wet under faucet and then wipe cutting board at cookline Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.observed hamilton beach shake miser with old food debris on mixing blade and cup lip rest of unit at kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on can opener foot.
- Observed open dumpster lid.
- Critical. Observed toxic spray bottle cleaners item stored by clean utensils at pickup,wait prep line.
- Critical. Observed unlabeled spray bottle.
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9/27/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.fish and chicken batter at cookline found at temperatures of 61 to 47 degreesF -using time as a public health control no time marks no documentation . Gave TIME AS A PUBLIC HEALTH CONTROL FORM. FOR MORE INFORMATION PLEASE VISIT WEBSITE www.myfloridalicense.com AT CALLBACK 7/29/10 observed fish batter and eggplant eggwash at cookline ;no time markings,no paperwork filled out for time as a public health control. observed ice bath under eggwash but temperature was at 59 degreesF, fish batter at 72 degreesF at inspection. see stopsale.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw turkeys placed sitting on top of raw beef in walkin cooler AT CALL BACK bserved container of cooked mixed vegetables sitting on and nested touching raw prepped fish in reachin cooler.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.raw pork over cooked pasta and broccoli in 3 door glass front reachin coolerAT CALLBACK : observed raw steak on open 1/2 inch high tray over , cut lettuce, raw sliced eggplant,cooked onions,open tray of cooked mixed vegetables.and raw prepped fish.. also raw shell eggs with part of flat with broken and empty shells left on paper flat extended over and sitting on top of open5 gallon bucket of cooked onions. in reachin cooler .
- Critical. Violation: 08A-28-1 Observed food stored on floor.in walkin cooler. uncovered pots and buckets of chicken ,pork sausage ,potatos ,fish. you must step with shoes raised over uncovered foods and step between buckets in order to get to back racks of food AT CALLBACK 7/29/10 ; observed open 5 gallon buckets of fish,chicken , beef, soup, lard. on floor in walkin cooler
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.AT CALKBACK observed old black debris buildup on blade and can lip holding area of can opener
- Violation: 25-04-1 Observed single-service items stored on floor.Observed boxes of styrofoam cups and staws on floor with insecticide sprayer Beside items, in storage closet AT CALLBACK observed boxes of j cups and lids stored on floor in hall closet
- Violation: 25-05-1 Observed single-service articles improperly stored.stored below soap and ammonia in storage closet
- Violation: 33-16-1 Observed open dumpster lid.
- Critical. Violation: 41A-08-1 Observed toxic item stored by single service cups and straws , insecticide in storage closet at hall AT CALLBACK 7/29/10 observed liquid antibacterial soap stored over and beside single service cups and lids in storage closet at hall
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils.Ammonia and antibacterial liquid soap stored over cups and straws in storage closet at hall at callback quid soap stored over and beside single service cups and lids at storage closet
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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. Pro
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7/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.deli meats sliced and bagged on premises ,not date marked in walkin cooler NO DATE MARKS THROUGHOUT
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Prime rib cooked 3 days ago not date marked in reachin cooler ;3 door glass at kitchen . NO DATE MARKS THROUGHOUT
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.fish and chicken batter at cookline found at temperatures of 61 to 47 degreesF -using time as a public health control no time marks no documentation . Gave TIME AS A PUBLIC HEALTH CONTROL FORM. FOR MORE INFORMATION PLEASE VISIT WEBSITE www.myfloridalicense.com
- Critical. Working containers of food removed from original container not identified by common name.white powder in plastic container at back prep by can opener
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.over meatloaf in walkin coolrer
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw turkeys placed sitting on top of raw beef in walkin cooler
- Critical. Observed raw animal food stored over ready-to-eat food.raw pork over cooked pasta and broccoli in 3 door glass front reachin cooler
- Critical. Observed food stored on floor.in walkin cooler. uncovered pots and buckets of chicken ,pork sausage ,potatos ,fish. you must step with shoes raised over uncovered foods and step between buckets in order to get to back racks of food
- Critical. Observed food stored on floor.bacon bits,in walkin freezer
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed waitstaff drop off dirty dishes at kitchen then prepare drinks and serve customer without washing hands
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.plates andvsoup bowels on line stored on top shlf under a/c vents not protected from above contamination . observed dust and lovebugs hanging from vent above plates
- Equipment and utensils not properly air-dried.lexan pans wet nested at pan storage in kitchen
- Observed single-service items stored on floor.Observed boxes of styrofoam cups and staws on floor with insecticide sprayer Beside items, in storage closet
- Observed single-service articles improperly stored.stored below soap and ammonia in storage closet
- Observed single-service articles stored without protection from contamination. oven mitt encrusted with food stored on top of open box of deli papers at back prep
- Critical. Handwashing cleanser lacking at handwashing lavatory.at cookline
- Observed open dumpster lid.
- Wall not smooth and easily cleanable.wall at cookline not sealed or painted. at cookline and fryers,not nonabsorbable.
- Critical. Observed container of medicine improperly stored.LIQUID THERAFLU stored Over clean utensils in wait prep Corrected On Site.
- Critical. Observed toxic item stored by single service cups and straws , insecticide in storage closet at hall
- Critical. Observed toxic item stored by utensils.Ammonia and antibacterial liquid soap stored over cups and straws in storage closet at hall
- Critical. Observed unlabeled spray bottle.at fill sink in waitprep
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. Vacuum breaker mising at hose bibb.outside back door
- Critical. Vacuum breaker mising at hose bibb.at hose bibb at mopsink
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.at kitchen /dishwasher /prep/waitstation
- Critical. Hand wash sink lacking proper hand drying provisions.at kitchen /dishwash /prep/waitstation
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3/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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