- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw on the top shelf above the Three Compartment sink ! Manager moved **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cream cheese and other food item on the shelf in the beer Walk in cooler, manager moved to bottom shelf and label. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler at the end of cookline, accumulate dirty water on the bottom of drawer cooler.
- High Priority - Presence of insects, rodents, or other pests. Approx. 20 of live Small insects on the wall behind the soap dispenser, hand wash sink by the service area.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle of sanitizer hang on the shelf with individual package of sugar, by the service area, manager moved **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. On the prep table, slight build up
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Dust and grease build up, cookline
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by deep fryer also the end of cookline **Repeat Violation**
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Dust and grease build up, cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf by back door and plastic cups stack up wet by the soda machine in service station **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Cookline **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by deep fryer also the end of cookline **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make table by deep fryer, all food temp around 60°F, and ambient thermometer read 60°F
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All Time/Temperature Control for Safety Foods temp 44°-47°F Walk in Cooler, ambient thermometer read 40°F,
- High Priority - Live flies in kitchen. 3-4, By Dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 53°, coleslaw 53°, chicken 52°, beef 52°, Make table cooler by grill at the end of cookline, drawers. Ice bath
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Container of ham date 5/28/2014, Walk in Cooler, manager voluntary discarded **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. salsa 60°, sour cream 59°, cheese 61°, homemade sauce 58° , took out from Walk in Cooler this morning around 10 am and ambient temperature read 60°F
- 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. Make table by deep fryer and the one on the end of cookline just drawers.
- Intermediate - Walk-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. All food temped at 44°-47°F, ambient temperature shows 45°F and 42°F after 15 min, please close monitor the internal food temperature to make sure cooler are capital to maintain all food under 41°F
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6/9/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of ice stored on the Walk in Freezer floor **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups stack up wet by soda machine in service station **Repeat Violation**
- Basic - Drain cover(s) missing. Under Dish machine
- 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. Cup of employee drink on the to of make table by deep fryer without lid and straw **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on the Walk in Cooler vent
- Basic - Food storage container/container lid cracked or broken. Several plastic container in used are damage no longer cleanable.
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table by deep fryer **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table by deep fryer
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar area
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar per manager under prep table on service station **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee walk in to kitchen and ware gloves without wash his hands first **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need one on the non chemical side hose bibb, mop sink
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Container of raw chicken above container of raw shrimp, make table drawers, by grills cookline **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Container of beef made 1/21/2014, make table by grill cookline, manager discarded
- Intermediate - Equipment drain line draining into handwash sink. Bar area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Hand Wash Sink by deep fryer block by trash can **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand Wash Sink by Walk in Cooler **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Used Quat in both Three Compartment Sink **Repeat Violation**
- 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 doesn't have proof of training
- Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottle with chemical per manager no label **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of grime in wash bowl of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish cartons.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Red drink cups, wait area.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. BAR, only 10 ppm chlorine at triple sink set up.
- High Priority - Small flying insects in bar area.
- 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. Open gallon of milk.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dried food on wall mounted chopper.
- Intermediate - Handwash sink not easily accessible for employee use due to being blocked by garbage can. 2 locations.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. One dispenser knocked off wall.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sysco will handle this.
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2/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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