- High Priority - Live flies in kitchen. Flies in kitchen and dining room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 65°, roast beef 48°, cheese 47° all in top portion of make table at front counter. Corrective action-operator moved excess product to bottom of reach in cooler **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Missing at sink in kitchen area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tuna salad, chicken salad covered tightly while cooling in reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled pork packages in reach in cooler not date marked when pulled from freezer
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Uncovered employee coffee cup stored on top of slicer in kitchen
- Basic - Food not stored at least 6 inches off of the floor. Cases of bread on floor in hallway outside of kitchen and bag of sugar on floor in kitchen next to stand up cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet tools on make tables in back kitchen area
- 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. Operator peeling hard boiled eggs with bare hands, peeled shell off egg then rubbed bare hand over entire egg
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 53°, in top portion of make table at front counter, tuna salad 47°, in bottom of cooler behind front counter. Corrective action-operator took some cheese out of container to bring below chill line. Moved tuna salad to unit in kitchen
- Intermediate - Employee used handwash sink as a dump sink. Sink behind front counter used as a dump sink
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen area blocked but pan of vegetables and green scrubbie **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in back of kitchen area
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Several food items prepared in house not labeled to identify product.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee uncovered coffee cup on make table in kitchen **Corrected On-Site**
- Basic - Equipment in poor repair. Small refrigerator behind front counter ambient temperature at 52° 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.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen had brush and scrubbie in it **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken salad, pulled pork, and several other items prepared on site not date marked
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in sugar container
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in shelf with single service products
- Basic - Employee personal items stored in or above a food preparation area. Phone sitting on prep table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator behind front counter
- Basic - Working containers of food removed from original container not identified by common name. Oil containers behind front counter not labeled
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 55? in small cooler behind front counter
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over produce in cooler in kitchen and in small cooler behind front counter **Corrected On-Site**
- 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. Small unit behind font counter ambient temperature 58?
- 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. Containers of cream not dated **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sink behind front counter
- 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. No employee training available
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4/5/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 reach in coolers unable to maintain ambient temperature of 41 or below. All units able to maintain ambient temperature of 41 or below. Only unit not able to maintain proper temperature is stand up 2 door reach in freezer in kitchen area.
- 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. Operator will order books and have manager teach class
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11/27/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 reach in coolers unable to maintain ambient temperature of 41? or below.
- Critical - Hand wash sink lacking proper hand drying provisions. At sink in kitchen **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. In employee restroom
- Critical - No conspicuously located thermometer in holding unit. In all 4 refrigeration units in kitchen area
- Critical - No handwashing sign provided at a handsink used by food employees. At sink in kitchen **Corrected On-Site**
- 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. Operator will order books and have manager teach class
- Critical - Observed buildup of slime in the interior of ice machine. Interior of ice machine has black build up in it. Not operating at time of inspection.
- Critical - Vacuum breaker mising at hose bibb. At mop sink in kitchen
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11/21/2012 | Food-Licensing Inspection | Warning Issued |
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