- Basic - Cutting board has cut marks and is no longer cleanable.cookline
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Hedge to salad cooler in disrepair manager states on order. Scoop handle Brocken off in flour.
- Basic - Food stored on floor. Freezer **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Handsink by 3 compartment sink in pizza area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Waitstation **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. Cold water handle at handsink at bar. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Cheese **Corrected On-Site**
- Basic - Toilet not flushing/functioning properly. Employee restroom in main kitchen/employee restroom in pizza area function properly **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - Fly bait not contained in a covered, tamper-resistant bait station. Move to the outside. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 109f to 124f advised to use time as a public health control.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food. Fly bait **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cookline **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions and salt pellets . Salts removed from floor. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.whit cutting board
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Top oven
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers on Cookline
- Basic - Reach-in cooler gasket torn/in disrepair.salad reach n cooler and pizza reach in cooler
- Basic - Soiled reach-in cooler gaskets. 2 reach in coolers on cookline
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Flour/ pizza area.
- High Priority - Dented/rusted cans present.pine apple
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar **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. Bucket /bar
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.lettuce **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.cookline
- Basic - Food stored on floor. Salt pellets . **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.salad reach in cooler
- Basic - Soiled reach-in cooler gaskets.cookline
- FACP system trouble and system silence lights on and alarm sounding from panel.. For reporting purposes only.
- High Priority - Container of medicine improperly stored. On shelf on cookline **Corrected On-Site**
- High Priority - Food with mold-like growth. Bread crumbs manager voluntarily discarded.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Walk in cooler
- High Priority - Toxic substance/chemical stored by or with foods/ chemical spray bottle **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Clean linens stored on floor. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Top oven
- Basic - No copy of latest inspection report available. Missing violation page.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Deli meat 46f to 48f placed in other cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 51f less than four hours. Employee states place in reach in cooler a t 9:30 am. Advised
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.delfied cooler.
- Intermediate - Cold holding equipment incapable of 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. Delfield cooler at deli station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar. **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in cooler on cookline. Do not us until it can maintain PHF at 41f or below.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Squid 57f manager states less than 1 hour.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken and beef stored next to each other in reach drawers on cookline. Raw chicken and mussels stored next each other in walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name.bread crumbs.
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12/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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