- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go trays, paper towels, **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from a beverage container in a food preparation or other restricted area. At bar **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Bags, knives holder bag, phone charger **Warning**. (Observed a speaker on prep table shelf)
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks and dish washer **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. At cook line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above single serve items storage shelves **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, all time/temperature control for safety foods in reach in cooler of cook line temp between 54°-62°, steak at 54°, cheese at 50°, seafood at 53°, poulty at 51°, less than 4 hours. Advised **Warning**. Observed raw chicken temp at 54°, ground beef temp at 52°, cooked vegetable temp at 52°, deli meats temp at 54°, all products were in reach in cooler of cook line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler, steamed well at cook line **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station **Corrected On-Site** **Warning**. ( at this call back re-inspection, there was no paper towels again.)
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. At wait service station **Corrected On-Site** **Warning**. (At this call back re-inspection there was no soap at wait service station again)
- 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. At cook line, the reach in cooler at the right side has an ambient temperature of 60°, advised **Warning**. Observed ambient temperature of 50°,
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09/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go trays, paper towels, **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned Silver wares by the path way of general public. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from a beverage container in a food preparation or other restricted area. At bar **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Bags, knives holder bag, phone charger **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks and dish washer **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. At cook line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above single serve items storage shelves **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm at cook line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar at ice tea station **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, all time/temperature control for safety foods in reach in cooler of cook line temp between 54°-62°, steak at 54°, cheese at 50°, seafood at 53°, poulty at 51°, less than 4 hours. Advised **Warning**
- High Priority - Bar Star sanitizer in three-compartment sink not at proper minimum strength, according to manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Quaternary test at 0 ppm, recheck 200 ppm **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Raw animal food stored over/next ready-to-eat food. In walk in cooler, raw chicken next to ready to eat, Raw seafood next to cooked roast **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw fish in reach in cooler of cook line **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket at cook line **Warning**
- High Priority - Toxic substance/chemical stored by or with food. "Shield and Shine" **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait service station **Warning**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler, steamed well at cook line **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. At wait service station **Corrected On-Site** **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. At cook line, the reach in cooler at the right side has an ambient temperature of 60°, advised **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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07/02/2014 | Routine - Food | Warning Issued |
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