- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line reachin.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Prep area
- Basic - Food stored on floor. Onions in walkin cooler **Repeat Violation**
- Basic - Garbage on the ground outside back door
- Basic - Outer openings not protected with self-closing doors. Back door does not close completely. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food with mold-like growth. Cantaloupes in walkin cooler. Discarded by owner **Repeat Violation**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walkin cooler, potatoes 46, turkey 46, ham 44, sausages 45, black bean burger mix 47, slaw 45, sour cream 53. (walkin cooler thermometer is reading 41°) **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw turkey, upright cook line reachin **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. Boiled eggs dated 9/8. Discarded by employee **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked raw eggs with gloves on then went on to other tasks with no glove change/hand wash.
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside near mop sink
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Upright reaching on cook line **Repeat Violation**
- 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. Ham, turkey, sausage **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water does not come on every time faucet handle is turned.
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line hand sink **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes **Corrected On-Site** **Repeat Violation**
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09/18/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Food stored on floor. Eggs Repeat Violation**
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07/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk food containers, doors and handles of reachin freezer **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Cookline handsink **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Plunger stored with clean pan
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Eggs, melon in walkin cooler. sugar, flour in kitchen **Repeat Violation**
- Basic - In-use knife/knives stored in crack between pipes and wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Triple sink leaking in two places and containers of dirty water left under leaks
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Extremely soiled cloth left on prep tBle
- Basic - Wall in disrepair in dish area and rocks jammed in holes
- Basic - Walls soiled with accumulated food debris in kitchen.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 60° on cookline. In walkin cooler, potatoes 51-56, prime rib 50, ham. 52, roast beef 48, turkey 50, sausage links 50, sausage patties 46
- High Priority - Produce with mold-like growth. Moldy potatoes
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over buns. Raw chicken over open container of sausage patties
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Prime dated 7/7, ham dated 7/7, turkey 7/14, boiled eggs 6/27, cooked green peppers 6/28, sausage patties 7/5, sausage links 7/8, potatoes 7/8
- 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. Ham
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Reach in freezer, reachin coolers **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pan in dish area handsink
- Intermediate - Handwash sink used for purposes other than handwashing. Dish area handsink used to fill pan
- Intermediate - No soap provided at handwash sink. Cookline
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline handsink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Onions
- 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. Walkin cooler thermometer at 50°
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07/22/2014 | Routine - Food | Warning Issued |
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands and changing gloves
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer''s instructions. No date on water filters
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3/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk food containers. Under slicer.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. On. Cookline reachin **Repeat Violation**
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On clean dish table **Corrected On-Site** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor throughout kitchen
- Basic - Food stored on floor. Tomatoes, peppers in walkin cooler oil jug in kitchen
- Basic - Grease accumulated under cooking equipment. Under stove and around the two pans supporting the stove **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Front counter **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Employee did not dry hands after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands and changing gloves
- High Priority - Possible Rodent activity present as evidenced by old appearing rodent droppings found on floor by triple sink and dish machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filters
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3/4/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of cookline reachin
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Wall behind cookline reachin
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. No barrier around handsink, cookline
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline reachin
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets
- Basic - Floor tiles cracked, broken or in disrepair. Around dish area handsink
- Basic - Grease accumulated under cooking equipment. Under stove and around the two pans that support the stove
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Dish area handsink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reachins
- Basic - Nonfood-contact equipment in poor repair. Mop sink front missing, sink cracked
- Basic - Soil residue build-up on nonfood-contact surface. Mop sink
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On table by mixer
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish 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. Spinach
- Intermediate - Food preparation sink has soil/old food residue. Triple prep sink. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Back door in very bad repair.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk food containers
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old, unused equipment stored inside. 3 Dolores reachin
- Basic - Uncovered food and clean plates stored near sink exposed to splash. Handsink on cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 56, top of make table. Returned to to refrigeration. Egg wash 58 on counter. Discarded and new batch placed in ice bath
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauces **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. Gyro meat dated 6/2.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Moderate
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep tables by microwave, slicer, mixer
- 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. Turkey, ham, sausage, prime rib
- Intermediate - Handwash sink missing in food preparation room or area. Area where slicer, mixer are located
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **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. Cut melon
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cups stored on cloth towel and utensils on paper napkins.
- Basic - Cutting board has cut marks and is no longer cleanable. Sandwich prep unit.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Ground beef, tomatoes and pickles.
- Basic - Food stored on floor. Pancake mix, oil
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour
- Basic - Nonfood-contact equipment in poor repair. Mop sink is broken
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: Swiss cheese 46?F, Cookline 51?F corrective action taken. Foods placed in reach in cooler and buried food container in ice.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Chicken over biscuits
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Soap over plates and microwave.
- 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.
- Intermediate - Cutting board(s) stained/soiled. Sandwich prep unit.
- Intermediate - Handwash sink used for purposes other than handwashing. Tray of biscuits inside hand wash sink.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ham, pastrami
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potaoes
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Grease drum not on proper pad.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. towel dispenser at other handsink inoperable
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms.
- Critical - No handwashing sign provided at handsinks used by food employees.
- Critical - No proof of required 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 buildup of soil in the interior of ice machine.
- Observed single-service items stored on floor.
- Plumbing for mop sink not connected.
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10/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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