- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Prep area
- Basic - Floors not maintained smooth and durable. Paint peeling in kitchen
- 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.
- Basic - Working containers of food removed from original container not identified by common name. Water bottles
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw tuna over cooked biscuits on speed rack
- High Priority - Toxic substance/chemical stored by or with single-service items. Sanitizer bottles
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Hats and glasses on shelf
- Basic - Floors not constructed to be easily cleanable. Paint peeling
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottles
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - No soap provided at handwash sink. Dish area
- Intermediate - Slicer blade soiled with old food debris.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Dishwasher
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable. Paint peeling
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler. Chili not covered after cooling process
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added a walk in cooler, dishwasher, hand sink and dry storage. Plans submitted to Tallahassee .
- Intermediate - No soap provided at handwash sink. Dish
- Portable fire extinguisher is inaccessible. For reporting purposes only.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Lean pans chipped
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Bulk
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked yesterday at 44-45 degrees
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improperly cooled
- 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.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added walk in cooler , dry storage, moved dishwasher and added hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads
- Portable fire extinguisher is inaccessible. For reporting purposes only.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. prep aa
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. cooler fan guard
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. storage room shelves
- Critical - Observed uncovered food in holding unit/dry storage area. beans Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Wall not smooth and easily cleanable. paint peeling by dishwasher
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed attached equipment soiled with accumulated dust. cooler compressor fan cover
- Observed ceiling in disrepair. water damaged
- Critical - Observed raw animal food stored over ready-to-eat food. eggd over ready to eat
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Observed employee with no hair restraint.
- Observed hole in ceiling.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed ceiling in disrepair.water damaged tiles
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar on storage shelf
- Critical. Observed cloth used as a food-contact surface.under cutting boards
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw ground beef next to case of rolls on walkin freezer shelf
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over pork on rolling rack in walkin freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. used for bread crumbs
- Lights missing the proper shield, sleeve coatings or covers. dry storage area
- Critical. Observed toxic item improperly stored. over dishwasher area
- 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
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12/16/2009 | Routine - Food | Warning Issued |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
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