- Basic - Leaking pipe at plumbing fixture: under drain board between dish machine and three-compartment sink. **Warning**
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10/07/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: exterior of water bucket on grill, exterior of chip bucket on cookline, ice scoop holder in wait station. (operator replaced/removed all items) / all paper towel dispensers and soap dispensers. **Warning**
- Basic - Ceiling soiled with accumulated dust/grease: cookline. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting: glasses in wait station. **Warning**
- Basic - Employee eating in a food preparation or other restricted area: beside cookline. **Corrected On-Site** **Warning**
- Basic - Employee using tongs to handle raw animal foods that must be cooked to different minimum temperatures: one pair for raw chicken, raw beef, and raw tomatoes. **Corrected On-Site** **Warning**
- Basic - Garbage or debris on floor under and behind equipment in bar **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture: under drain board between dish machine and three-compartment sink. **Warning**
- Basic - Nonfood-grade buckets used in direct contact with food: used chemical buckets used for queso dip, shredded queso, salsa, cut lettuce. Operator disposed of all products. **Warning** **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning** **Corrected On-Site**
- Basic - Utensils in poor condition: cracked ice scoop. **Corrected On-Site** **Warning**
- 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. Served handled chips with bare hands. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: walk-in cooler: lettuce 59°, queso dip 58°, shredded queso 59°, salsa 53°, raw beef 48° (operator disposed of all products), shredded queso 46°, raw chicken 46°, tamales 46°, pico 44°, sour cream 51° (purchased one hour ago), raw beef 44° (all these products moved to walk-in freezer) / makeline: shredded queso 60° (operator moved to walk-in freezer). **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw chicken over cooked carnitas (both removed from original packaging) / raw chicken wings over ice cream. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found: six dry, hard droppings found in water heater room / six hard, dry droppings found under shelves in dry storage room / 12 hard, dry droppings found under bar / approximately 40 hard, dry droppings found in seating area to left of bar / approximately 15 hard, dry droppings found in rest of seating area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: cut lettuce 59°, queso dip 58°, shredded queso 59°, salsa 53°, raw beef 48° (operator disposed of all products). **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing: cookline sink used to refill ice/water baths, bar sink used as dump sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: cookline, wait station. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink: wait station. **Corrected On-Site** **Warning**
- 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° or colder. Repairman called during inspection. **Warning**
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10/06/2014 | Complaint Full | Warning Issued |
- Basic - Stored food (chicken) not covered in walk-in cooler. **Warning**CB: chicken stored on floor in WIC.
- 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. Observed sanitizer <50ppm CL. Observed report from Ecolab for 6/05/14 indicating 50ppm CL. Operator has scheduled Ecolab to service machine today, 6/13/14. **Repeat Violation** **Warning**CB: No chlorine reading at dishwash sink. Manager stated they were waiting on chlorine from distributor. Educated manager on manual sanitization.
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08/13/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (chicken) and rim of the container. **Warning**
- Basic - Lights in walk in cooler missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**
- Basic - Stored food (chicken) not covered in walk-in cooler. **Warning**
- Basic - Wet wiping cloth at cook line not stored in sanitizing solution between uses. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit (53f). Operator instructed to place more ice around item. **Warning**
- 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. Observed sanitizer <50ppm CL. Observed report from Ecolab for 6/05/14 indicating 50ppm CL. Operator has scheduled Ecolab to service machine today, 6/13/14. **Repeat Violation** **Warning**
- High Priority - Shell eggs held at 65f. Operator instructed to place item into another cooler. **Warning**
- Intermediate - Handwash sink in kitchen used for purpose (storage) other than handwashing. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink in kitchen. **Warning**
- 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. Unit observed at 65f. **Warning**
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6/13/2014 | Complaint Full | Warning Issued |
- 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. Observed unit at zero ppm. **Warning** 4/21/14: CL < 50ppm
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4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Food (chips) stored on floor in walk in cooler. **Warning**
- Basic - Plumbing system in disrepair at dish station hand sink. **Warning**
- 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. Observed unit at zero ppm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (sausage - 68f). Operator instructed to move item to another unit. **Corrected On-Site** **Warning**
- High Priority - Raw animal food (chicken) stored over ready-to-eat food (tortillas) in walk in cooler. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink at dish station. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dish station. **Warning**
- 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. **Warning**
- 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. Observed unit at end of cook line at 68f. **Warning**
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2/18/2014 | Routine - Food | Warning Issued |
- 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.
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10/4/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Lights in walk in cooler missing the proper shield, sleeve coatings or covers.
- Basic - Observed ambient air temperature thermometer in holding unit in disrepair.
- Basic - Stored food (beef) not covered in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food (beef - 45f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink at cookline.
- Intermediate - Hot water not provided/shut off at employee handwash sink at bar.
- 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.
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9/30/2013 | Food-Licensing Inspection | Warning Issued |
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