- Basic - Bowl or other container with no handle used to dispense food. Bulk container of corn mill, back prep room **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Hot water heater room **Repeat Violation**
- Basic - Equipment in poor repair. Hot water heater not working
- Basic - Food stored on floor. Cans of sauce , dry storage room
- Basic - Gaskets with slimy/mold-like build-up. Front kitchen
- Basic - Hole in wall. Back food prep area **Repeat Violation**
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler deli style
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area **Corrected On-Site** **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over uncovered sauce, reach in cooler , back prep area **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. + 200 ppm chlorine **Corrected On-Site**
- Intermediate - Accumulation of dirt-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 79° water -hotwater heater not working **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.79°
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area **Corrected On-Site** **Repeat Violation**
- 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.
|
10/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bulk container of corn mill, back prep area
- Basic - Build-up of grease on nonfood-contact surface. Under cooking equipment next to fryer
- Basic - Carbon dioxide/helium tanks not adequately secured. Back storage room dishwashing area
- Basic - Ceiling tile in disrepair. Dry storage room
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups at dispenser , front counter **Corrected On-Site**
- Basic - Equipment in poor repair. dessert cooler not maintaining proper temperature - foods removed and cooler unplugged
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hole in wall. Center kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.dishwashing area
- Basic - Reach-in cooler gasket torn/in disrepair.delistyle reach in cooler at pizza make station
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dishwashing area
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Front counter
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Front counter **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Back storage room /dishwashing area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher not sanitizing dishes
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 74° dishwashing area 76° front kitchen
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink dishwashing area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dishwashing area **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
|
4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Food stored on floor.case of sauce, oil **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Turned off
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.in dish room, mens room and ladies room
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.back door holes
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Luncheon meat and cheese
- Intermediate - Hot water not provided/shut off at employee handwash sink.front 72° back 71°
- Intermediate - Manager lacking proof of food manager certification.card at sister restaurant
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in dish room
- Intermediate - Slicer blade soiled with old food debris.
|
12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- Basic - Existing ice machine located outside with no overhead protection. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
|
8/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Equipment in poor repair.ice machine panel off **Warning**
- Basic - Existing ice machine located outside with no overhead protection. **Warning**
- Basic - Food stored in holding unit not covered.with personal items and dirty produce stored above **Warning**
- Basic - Food stored in undrained ice.poultry in kitchen **Warning**
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation.cones on counter **Repeat Violation** **Warning**
- Basic - Unprotected ice machine in a customer/nonsecure area.outside back door not locked, also not locked when establishment was closed on another day when inspector was in parking lot where ice machine is **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.gyro, heat turned off 63°, shaved and reheated, small end only aprox 2 lb., reach in by hand sink feta 58° see stop sale **Warning**
- 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.57° pizza just out 40 min **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. Luncheon meat, tziziki sauce **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by 3 compartment **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- 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. Remodel going on certificates misplaced **Warning**
|
5/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in kitchen.bottled water, oil **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination.ice cream cones on counter
- 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.pizza **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. Cannoli and other dessertscut luncheon meats and cheeses
|
2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed 3 door reach in cooler in rear soiled with old food debris inside unit.
- Observed broken light fixture near microwave in kitchen rear.
- Critical - Observed build up of slime ice machine with slime and debris.
- Critical - Observed cases of plastic bottled drinks stored on floor in rear under prep table.COS
- Observed ceiling tile not smooth and easily cleanable near the 3 compartment sink at room temperature.
- Critical - Observed chlorine sanitizer not at proper concentration.
- Observed gasket in disrepair on reach in cooler at pizza make station.
- Observed hood filter soiled with grease build up.
- Critical - Observed ice cream cones not protected from the public near dessert display cooler.COS
- Critical - Observed ice cream not covered in reach in freezer in back room.
- Critical - Observed improper thawing of raw chicken inside 3 compartment sink.COS
- Critical - Observed meat slicer soiled with old food build up.
- Observed missing ceiling tiles in dining room near restrooms.
- Critical - Observed no ambient air thermometer not located inside top reach in cooler next to oven.COS
- Critical - Observed unapproved toxic chemical stored on floor in rear kitchen. (Insect/bug spray)
- Observed wet wiping cloth not stored in sanitized solution in between uses on prep table in front kitchen area.COS
- Critical - Potentially hazardous food not cold held at 41 degrees F or below in reach in cooler next to hand sink (cheese 48 degrees, Taziki sauce 45 degrees, garlic buttermix 49 degrees) (was instructed to place said items in a working cooler to drop temperatures to required specifications. (now at 41 degrees F)
- Critical - Surface contacting potentially hazardous food not cleaned at least every 4 hours. (cheese shedder soiled stored in supply closet).
|
10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. bottle water Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken in reach in coole , back room Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. tomato sauce in reach in cooler, back room Corrected On Site.
|
7/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - BACK DOOR NOT PROPERLY SEALED.
- Critical - BATHROOM FACILITY IN DISREPAIR.
- Critical - HAND WASH SINKS LACKING PROPER HAND DRYING PROVISIONS.
- Critical - NO PROOF OF REQUIRED EMPLOYEE TRAINING.
- Critical - OPERATING WITHOUT A CURRENT LICENSE
- REACH IN COOLER GASKETS IN POOR REPAIR.
|
6/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop on soda drain] Corrected On Site.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 6/27/2012.
- Critical - Observed bathroom facility in disrepair.[out of order sign on door]
- Critical - Observed buildup of soiled material on mixer head.
- Observed gaskets/seals on cold holding unit in poor repair.[on reach in cooler ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in sugar, salt and corn meal]
- Observed personal food item stored with food served to customers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[feta cheese in reach in cooler by soda 44 degrees, Corrected On Site. moved to working cooler, temperature dropped to 42 degrees before end of inspection ]
- Critical - Observed raw animal food stored over ready-to-eat food.[raw eggs over lunchon meats] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[exceed 200ppm at buckets ] Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[back door]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[pizza] Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[lunchon meats ]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[potentially hazardous desserts in show case and back uo refigerator ] Repeat Violation.
|
4/24/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Emergency light does not function when tested. Taped over at back door For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.[in dishroom
- Critical - Handwashing cleanser lacking at handwashing lavatory.[in dish room]
- Critical - License expired within 30 days after expiration date.
- Critical - Observed buildup of soiled material on mixer head.
- Observed dusty ceiling tiles and/or air conditioning vent covers.[in dishroom]
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed hole in wall.[by sinks]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[in flour and sugar bulk
- Critical - Observed obstructed exits, stairs, hallways or egress. Dining room back door For reporting purposes only. Repeat Violation.
- Observed personal food item stored with customer food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[potentially hazardous desserts in dessert case]
- Critical - Observed raw animal food stored over ready-to-eat food.[raw eggs over cheese]
|
2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.[mens restroom ]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[inside cooler drawers ] Repeat Violation.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.[for pizza]
- Critical - Observed hand wash sink used for purpose other than washing hands.[to wash ice cream scoop]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[in corn meal]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bowl in ice machine ] Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[desserts in reachin cooler internal temperature 51 degrees]
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[gyro cooker turned off 54 degrees]
|
9/15/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.[mens restroom ]
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[on shelf above prep table]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin drawers]
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[dessert reachin ]
- Critical - Observed obstructed exits, stairs, hallways or egress. [rear dining room door]For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[desserts cannoli, iair 48 degrees] Corrected On Site.moved to freezer,
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[pizza]
|
4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2 door upright in back room not working]
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[salad reachin not maintaining PHF at 41 degrees or below] Repeat Violation.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.[dough trats have mold build up in corners and cracks]
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.[draws on cookline ] Repeat Violation.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.[men's restroom ]
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.[ladies restroom ]
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.[men's restroom ]
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.[back door]
- Critical - Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.[in dining room] Repeat Violation.
|
2/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.[men's restroom ]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2 door upright in back room not working]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[salad reachin not maintaining PHF at 41 degrees or below] Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner.[pitte ice cream scoop] Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on soda drain board] Repeat Violation.
- Critical - License expired within 30 days after expiration date.[paid by phone while I was there, confermation #107048992]
- Critical - No handwashing sign provided at a handsink used by food employees.[ladies restroom ]
- Critical - No handwashing sign provided at a handsink used by food employees.[men's restroom ]
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed bathroom facility not clean.[men's restroom ] Repeat Violation.
- Critical - Observed dead roaches on premises.[2 under equipment ]
- Critical - Observed food with mold-like growth.[vegetable in upright ]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[dough trats have mold build up in corners and cracks]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[top of ice cream storage freezer] Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[draws on cookline ] Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.[in dining room] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[tzikazki sauce, garlic 45-47 degrees reachin ] Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.[beef over vegetable ]
- Critical - Observed raw animal food stored over ready-to-eat food.[eggs over vegetable ]
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.[sour cream 12/2010]
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.[desserts] Repeat Violation.
- Observed residue build-up on nonfood-contact surface.[dead insects in light shields]
- Critical - Observed roach activity as evidenced by live roaches found[1 small one in non-working reachin ] Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles improperly stored.[plastic silverware with handles not all going the same way]
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.[in reachin]
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[back door]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[83 gyro cone turned off on cooker]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
|
2/1/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin by gyro machine ] Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair[front handsink cabinet falling in]
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits[Draws under grill]
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.[top of coffin freezer]
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.[hood filters] Repeat Violation.
- Critical. Violation: 46-02-2 Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.[dining room]
|
1/20/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[reachin out front by gyro internal temperature 46-48 degrees] Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin by gyro machine ] Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair[front handsink cabinet falling in]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits[Draws under grill]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[top of coffin freezer]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[selves above prep tables]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.[hood filters] Repeat Violation.
- Critical. Observed bathroom facility not clean.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found[one roach under microwave]
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.[dining room]
|
1/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[desserts ] Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[pasta]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fata,sauce, garlic 44-46 degrees]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[pizza 84 degrees]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin by gyro]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[upright dough cooler]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue[pizza reachin ] Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[pizza reachin cooler ]
- Observed build-up of grease on nonfood-contact surface.[and dust]
- Critical. No handwashing sign provided at a handsink used by food employees.both restrooms
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Observed personal food item stored with food served to customers .
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.2/2009
|
9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked meatballs
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over pitas
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasoning
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles improperly stored. paper plates not inverted Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.
|
3/18/2010 | Routine - Food | Administrative complaint recommended |
- 50-08-1 Establishment operating without a current hotel and restaurant license, expired 2/1/09. Observed 8/27/09
|
1/22/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour
- Critical. Observed raw animal food stored over ready-to-eat food. shell eggs over cheese
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour bag
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles improperly stored. paper plates
- Critical. Observed dead roaches on premises. dead palmetto bug under 3 compartment sink
- Floors not maintained smooth and durable. cracked tile back of kitchen
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
8/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
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