- Basic - Reach-in cooler shelves with rust that has pitted the surface./ tall reaching cooler **Warning**/ not complied
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cut tomatoes 48°, cole slaw 50° recommended to rapid chill less then 4 hours tall reaching cooler cut tomatoes 50°, hot dogs 50°, beef 50° recommended to rapid chill less then 4 hours **Warning**/ hot dogs 47°, cabbage 50° recommended to rapid chill less then 4 hours / not complied
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**/ not complied ,need some cleaning details
- 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. / tall reaching cooler by dry storage 55° ambient temp **Warning**/ unit is not in use at this time , operator stated , he will get a new unit .
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler shelves with rust that has pitted the surface./ tall reaching cooler **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. / front counter employee **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cut tomatoes 48°, cole slaw 50° recommended to rapid chill less then 4 hours tall reaching cooler cut tomatoes 50°, hot dogs 50°, beef 50° recommended to rapid chill less then 4 hours **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ French fries 70° cook line less then 4 hours recommended to rapid re-heat to 165°for 15 sec . **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400 quat ppm +++ , re-tested 200 quat ppm **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. / tall reaching cooler by dry storage 55° ambient temp **Warning**
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10/16/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. UPRIGHT REACH IN COOLER
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. UPRIGHT REACH IN COOLER AT 61F AMBIENT TEMP. SEVERAL ITEMS ABOVE 41F UNDER 4 HRS. SEE FOOD TEMPS. ALTERNATE REACH IN COOLER AVAILABLE.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. FRENCH FRIES ON COUNTER AT 78F. RECOMMENDED TPHC AND SUPPLIED FORM.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- 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. UPRIGHT WHITE REACH IN COOLER AT 61F. ALTERNATE REACH IN COOLER AVAILABLE.
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6/10/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No copy of latest inspection report available. **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. Cutting tomatoes **Corrected On-Site** **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. Vegetables hot dogs in reach in cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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11/13/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. RUBBER BRACELETS **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. TO GO BOXES AND LIDS
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PAR COOKED FRIES SITTING OUT AT 38-60F. ADVISED TPHC.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **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. New employee
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. PLASTIC BOTTLED WATER ON FLOOR UNDER PREP TABLE Repeat Violation.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. BAG OF ONIONS and BAG-IN-BOX SYRUP Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER SAUCES and RTE FOODS. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE HH AT 114-116F Corrected On Site. REHEATED
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tanks not adequately secured.
- Critical - Can opener extremely encrusted w/food debris. (cos)
- Critical - Employee did not wash before donning gloves. (cos)
- Critical - Employee re-using s.s. gloves. (cos)
- Excessive grease build-up inside fryer.
- Critical - Fly catcher (sticky) on shelves w/food items. (cos)
- Jug (plastic) of cooking oil stored on floor beneath HWS.
- Raw bacon over RTE hot dogs in RIC. (cos)
- re-using card board box to store plastic food trays.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. white styrofoam cup with pink beverage. Corrected On Site.
- Critical - Observed dented/rusted cans - 1 #10 can Heinz ketchup and 1 #10 can cheese sauce.
- Observed employees with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up on make table reach in cooler.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
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