- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Rear dish storage table and on prep table in the wait area. discarded by owner **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. All refrigerators and freezers.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink in the wait area
- Basic - No copy of latest inspection report available.
- Basic - Unnecessary equipment on premises. Coolers, ovens, pans, etc.
- Basic - Walk-in cooler and freezer shelves soiled with encrusted food debris.
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/1/2014 **Admin Complaint**
- 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. 0 ppm 50 ppm **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In hand wash between the dish wash area and cook area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler: ground beef 44°F corrective action taken: walk in cooler door closed. Wait Area: whipped butter in souffl cups 74°F. Corrective action taken: discarded by owner, Reach In Cooler: bacon 44°F. Corrective action taken: discarded by owner ( Manager is unsure of how long the bacon has been in the cooler.)
- High Priority - Unlabeled spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle of bleach on wait area prep table near souffl cups of whipped butter. The bottle was labeled and removed from the prep table. **Corrected On-Site**
- 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. Provolone and pepper jack cheese, whipped butter
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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10/02/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Wait Area: Hand wash sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Garlic Butter 61°F, tomato relish 47°, mozzarella cheese 48° corrective action taken: placed in a different cooler Callback: Reach in cooler cookline: provolone cheese 52°F, Pepperjack cheese 51°F
- 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. Ricotta and half and half **Corrected On-Site** callback: milk and cheese cake opened 5/25/14
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot and Cold water not provided/shut off at employee handwash sink. Bar Area callback: no cold water
- Intermediate - No hot and cold running water at three-compartment sink. Bar area callback: no cold water
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5/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area. Savadays **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. Bar area
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Wait Area: Hand wash sink
- Basic - Working containers of food removed from original container not identified by common name. Flour
- 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. Cutting bread: reviewed no bare hand contact procedures with mgmt.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Breading containers on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Garlic Butter 61°F, tomato relish 47°, mozzarella cheese 48° corrective action taken: placed in a different cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach and detergent stored on top of dish wash machine **Corrected On-Site**
- 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. Ricotta and half and half **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food service manager not certified within 30 days of employment. Susan Henry began managing on 10/17/13
- Intermediate - Hot and Cold water not provided/shut off at employee handwash sink. Bar Area
- Intermediate - No certified food manager for establishment.
- Intermediate - No hot and cold running water at three-compartment sink. Bar area
- Intermediate - Nonfood-grade basting brush used in food. Metal banded
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3/25/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on cloth and papertowels.
- Basic - Cutting board has cut marks and is no longer cleanable. Make table cooler
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light out
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar area
- Intermediate - No cold running water at three-compartment sink. Bar area
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10/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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