- No Violations Were Observed
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08/14/2014 | Routine - Food | Call Back - Complied |
- 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. On top of canned food, employee discarded it **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Employee got handle up **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70° ladles for chili and cheese, mgr removed from water **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line area, placed in bucket wit sanitizer **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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. Touched toast and pitta, mgr got gloves **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pooled eggs sitting over banana pepper at prep unit /top area, mgr rearranged **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soap dispensed above sauces, by drive thru, employee moved it **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. On sanitizer container
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08/12/2014 | Routine - Food | Administrative complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. Both **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Raw eggs to cheese **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Water wash
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl by window
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Seasoned salt **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. T shirts **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back of kitchen
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood by drive thru
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
- Basic - Wiping cloth/towel used under ice scoop and spoon. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To make pitta **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Water wash at 60°, explained time as public health control, corrective action: wrote time
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° chicken on table, explained time as public health control, corrective action: wrote time
- High Priority - Vacuum breaker missing at hose bibb. Faucet by mop sink
- 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. One employee, four months here
- Marked exit/path to marked exit blocked. For reporting purposes only. Crates **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausages, shell eggs, and sausage biscuits. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Sausage gravy dated 4-28-13. Manager discarded product.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Corrected On-Site**
- 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. Container of beef not re-labeled with thaw date. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Table near ice tea machine.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Shell eggs, sausage, and sausage biscuits on cookline.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs, sausages, and sausage biscuits on cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. Table next to ice tea machine.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
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