- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Hood filters missing. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Server station. **Corrected On-Site** **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Inside walk in cooler. **Warning**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink on cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink located on the far right side. **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. Using time for foods on cook line cold holding unit. **Warning** On call back: buffet line items time tracked, but the plan has not been filled out.
- 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. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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11/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. White cutting board cook line. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Hood filters missing. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Server station. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken stock. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Inside walk in cooler. **Warning**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink on cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Roasted garlic in oil 86° made two days ago. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach 55°. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 49°, sausage 52°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella 54°, cut melon 56°. **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. See stop sale. Cut melon on buffet line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 117°-120°, holandais sauce 88°. **Warning**
- High Priority - Raw animal food stored over cooked food. In reach in cooler on cook line. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Foods in reach in cooler on cook line. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. American cheese dated 10/29, raw ground beef 10/29, queso fresco 10/27, cooked pasta 10/24 - products in walk in cooler. Desert cooler: butter with peppers 10/26. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Roasted garlic in oil 86° made two days ago, 1 qty. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Butane canister stored on shelf above cook line cooler with foods present. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Butane canister stored on sandwich cooler on cook line. **Corrected On-Site** **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. Cream in reach in cooler cook line. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink located on the far right side. **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. Using time for foods on cook line cold holding unit. **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roasted garlic in oil and lasagna in walk in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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11/05/2014 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and air conditioning vent covers, especially above kitchen.
- Basic - Food-contact surface not smooth and easily cleanable, slicer dust cap missing.
- Basic - Ice buildup in walk-in freezer.
- Basic - Lime scale build-up inside ice machine, located in banquet line.
- Basic - No handwashing sign provided at a hand sink used by food employees, by the entrance to kitchen and the dry storage sink.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51°, milk 48°, half-half 50° in reach in cooler. Operator took corrective action to bring down temperature within the allotted time window. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment, located in the wait station.
- 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, roast beef (WIC), half-n-half (RIC), whipping cream (RIC).
- Intermediate - Water filter not changed according to manufacturer's instructions, server area.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
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