- Basic - Accumulation of food debris/soil residue on handwash sink. / hand sink outside walk in cooler.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fan soiled with accumulated dust / next to reach in cooler / cook line.
- Basic - Food stored on walk in cooler floor / a case of lemon, 2 containers of fries / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / wait station.
- Basic - Soiled reach-in cooler gaskets. / reach in cooler / cook line.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / hand sink outside walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. / sugar container on dry storage rack / **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cheese, sweet potato fries, raw chicken ranges from 43-45F / adjust to cooler temperature.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 45F / front counter small reach in cooler / discarded by manager immediately / **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Large pot of Vegetable stock. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups, plastic containers near dish washing area.
- Basic - Outer openings not protected during operation. Back door open during operation. Operator plugged in air curtain. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Vegetable stock 50f in walk in cooler held overnight. Corrective action: operator discarded item.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pulled pork 60f for over 6 hours in reach in cooler. Corrective action: operator discarded item.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook battered onion rings, took gloves off and put on another set of gloves with no handwash. Corrective action: food handler washed hand and put on new gloves.
- 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. Foodhandler cutting lemons with no gloves on. Corrective action: foodhandler washed hands and put on gloves.
- High Priority - Live flies in kitchen. 2 flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Vegetable stock 50f in walk in cooler and pulled pork 60f in reach in cooler held over night. See stop sale.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Non- crispy bacon 80f for 30 min held on cook line, cream sauce 60f on sauce bar by cookline. Corrective action: discussed time plan with operator.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. To the coils at the first reach in cooler on the cook line
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On two separate splits at the mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45. 46. In the first reach in cooler in the cook line
- High Priority - Toxic substance/chemical stored by or with food. Stored on or with the syrup boxes **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. Milk, vegetable milk
- Intermediate - Hot water not provided/shut off at employee handwash sink. In the men's restroom
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Slicer dust cap missing **Warning**
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4/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sugar **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Carry out boxes, storage **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Storage area **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Slicer blade guard missing **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Household cooler **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Several areas **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Key lime and bread pudding 47-48 less than 4 hrs, milk 48, shredded cheese and onions 46-48. All foods less than 4 hrs moved to alternate refrigerator for temperature recovery. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Outside machine **Warning**
- 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. Household cooler front line **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Slicer dust cap missing **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. Desserts cooler food temperature 47-48 **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink.Both restroom handsinks
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Outer openings not protected with self-closing doors.Back door
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11/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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