- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food prep area throughout the establishment .
- Basic - Dusty ceiling tiles and air conditioning vent covers.Kitchen.
- Basic - Food stored in dry storage area not covered.Cake flour and Panko bread in dry storage area. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.Grapes in walk in cooler. **Corrected On-Site**
- Basic - Grease and water on kitchen floor.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Soiled reach-in cooler gaskets.Pizza station.
- Basic - Water leaking from three comp sink at bar area.
- Basic - Wiping cloth sanitizing solution stored on the floor.Egg station,
- Basic - Working containers of food removed from original container not identified by common name.Oil at egg station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Brisket cooked onions,raw chicken transferred to blast chiller.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sausage held less than four hours at hot holding cabinet.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Bar area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.Bar area and smoke house. **Corrected On-Site**
- 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.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.Broken tiles by fryer area.
- Basic - Food stored in dry storage area not covered.Liquid butter alternative.
- Basic - Hood filters in disrepair.Back line kitchen.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Ice scoop. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- 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.
- High Priority - Wiping cloth sanitizing solution bucket stored on top of food preparation surface . **Corrected On-Site**
- Intermediate - Accumulation of black substance surrounding soda dispensing nozzles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Pancake batter.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Light covers above food prep area have accumulated dust.
- 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. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Walk in freezer outside. Some Ice build up inside freezer.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dishwash area. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler shelving rusty.
- Observed cooler gaskets torn/in disrepair and some require cleaning. In process of replacing all gaskets.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee failed to wash hands after entering kitchen from outside. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used for washing food containers and utensils - near restrooms.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter 44F - frontline [transferred to freezer. Improved storage on ice required. Reach in cooler - sausage 45F [cos - cooled to 43F and transferred to walk in cooler], french toast batter 52F [less than 4 hours - discarded], raw beef 45F [cos - ccooled to 40F]- less than 4 hours. Cooler 35F, 41F, 44F and other TCS foods in cooler holding at 41F [possibly due to drawer opening]. Recommend monitoring of cookline temperatures/cooler.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Scrambled eggs 127F [discarded], veg 117F [reheated to 180]. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Set up 3 compartment sink for wash/rinse/sanitize.
- Critical - Vacuum breaker mising at hose bibb. Outside.
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10/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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