- Basic - Food stored on floor. Jug of oil on the floor **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By office **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Heavy grease build up in the little deep fryer on the left side **Warning** At call back inspection, 10/17, deep fryer basket still have build up grease.
- 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. Hot dog open on Tuesday per manager, upright Reach in cooler in kitchen **Repeat Violation** **Warning** At call back inspection, 10/17, hot dog open last weekend per manager. Upright Reach in cooler in kitchen.
- 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. Person in Charge lost her certificates **Warning**
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10/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind the kitchen door **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of lid on the floor by upright Reach in freezer **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pizza on top of pizza oven in kitchen **Warning**
- Basic - Food stored on floor. Jug of oil on the floor **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By office **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Person in Charge dropping food in the deep fryer and throw away the bag in the trash can, using her hand to open the trash can lid and get back to took out the food form the deep fryer, Person in Charge wash her hand and change gloves **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Approximately 5 flies above the pizza sauce on the prep table in kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 78°F prep table in kitchen, manager put back to cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Chili 89°F, cheese dip 113°F, employee stated start reheat at 11 am, reheat again, cheese dip 138°F, Chili 110°F, discarded chili **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fries 119°F under the heated lamp in kitchen, manager voluntary discarded **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spread bottle of Windex stored next to single service plates on the top shelf by Three Compartment Sink Chlorine **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Heavy grease build up in the little deep fryer on the left side **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. Hot dog open on Tuesday per manager, upright Reach in cooler in kitchen **Repeat Violation** **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. Person in Charge can not find the manager card **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By office **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Person in Charge can not find it **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. Person in Charge lost her certificates **Warning**
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08/08/2014 | Routine - Food | Warning Issued |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine leaking from side and not dispensing chlorine sanitizer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinks on shelf near kitchen entrance.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Heavy accumulation of dust.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On top of exterior door of reach in cooler around outside, also around handles.
- Basic - Old labels stuck to food containers after cleaning. On clean storage rack back of kitchen next to reach in freezer.
- Basic - Soiled reach-in cooler gaskets. On both reach in coolers under front counter.
- 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. Dish machine 0 ppm. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Next to dish rack, sink has food debris (olives).
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler end of front courted next to hand sink heavily soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked mushrooms back of kitchen on prep.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Container used in cheese container, upright Reach in cooler
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of drink on prep table by office
- 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. Open garlic butter, open container of cheese, upright Reach in cooler in kitchen
- Intermediate - Nonfood-grade basting brush used in food. For garlic butter, upright Reach in cooler
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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