- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
- 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. 0 ppm chlorine. PIC will call for service.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta , cooked veggies and sauce. **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Women's restroom will not lock. **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cook line not at 41° ambient temperature . Employee put ice on TCS foods and will use other coolers until repaired . **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish used for ceviche has no supporting documentation for parasite destruction. Operator to provide proof at warning call back date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked calamari and raw shrimp at 51° in top of make table. PIC added ice to product, corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked yuca. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Diced fish in top of make table at 54°, employees put ice on product. 43° after 35 minutes. Corrective action taken. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After employee used wali in door, then worked with food. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked veggies, assorted stocks, pasta and gravies. **Warning**
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tiles missing. Over walk in.
- 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. 0 ppm
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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7/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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