- Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on oven doors and reach in coolers have some old food and grease built up on them
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on make tables and on shelves in back kitchen area **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop laying in cole slaw container in top of make table with handle touching product
- High Priority - Live, small flying insects in food preparation area. In kitchen and bar areas
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 48°, tomatoes 47°, corn salsa 47°, sour cream 50°, in top portion of make table on cooks line. hot dogs 47°, sausage 47°, hamburger patties 47°, all items in top drawer in unit on cooks line. Corrective aciton-manager placed ice bags on all product. Prime rib 58° in reach in cooler on cooks Me **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 118° in steam table. Corrective action-manager stirred product and turned unit hotter Baked potatoes 117° in drawer-voluntarily discarded product. Ribs 83° in pan on grill. Corrective action-manager moved pan to part of grill that was lit to bring product backup to temperature. Pulled pork 91° in pans in steam table. Corrective action-manager placed product in walk in cooler **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield inside unit has some black build up on it. Interior top of unit has some black build up in it **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water at hand sinks at entrance to kitchen no hot water
- 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. Missing proof of training for some employees at time of inspection
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets in cooler on cooks line has some food build up in them **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout kitchen area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have some dust build up on them **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Scoop sitting in ice in bin behind bar **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Tongs on oven handle door
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Manager will replace build to brighter one
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 53°, cole slaw 49° in small unit behind bar. Corrective action-manager voluntarily discarded cole slaw and place ice on sour cream **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork butt 64°, beef brisket 63° in bus tubs in front of warmer. Corrective action-manager placed product in warmer **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Macaroni salad dated 3/31 in cooler in service area. Corrective aciton-manager voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back side of white shield inside unit has some black build up on it **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles on unit in service area has some black build up on it. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Sink in back kitchen has ice in it. Sink behind bar has sanitizer bucket in it **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler on cooks line has some old food built up in bottom of unit
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink by smoker
- 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. Cooler behind bar ambient temperature 50°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked ole slaw prepared yesterday in walk in cooler not date marked
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4/9/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food build up in gaskets in coolers on cooks line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in walk in freezer and cooler have some build up on them
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler at right side of cooks line
- Basic - Single-service items stored on floor. Sleeve of lids on floor behind bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 70°, ribs 65° in bus tubs in kitchen. Corrective action- manager placed in freezer to get temperature down quickly **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 115°-150° Corrective action-manager stirred product to disperse heat
- High Priority - Toxic substance/chemical stored by or with single-service items. Can of cleaner on shelf with carry out lids **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top inside unit has some black build up in it **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have some black build up **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Sink on right at entrance to kitchen had ice in it **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Several bottles not labeled **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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