- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- 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. **Warning**. On 9/18/14 0ppm
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease and food accumulated under cooking equipment. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 74F at room temperature. Per manager pulled out of the walk in cooler an hour **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. For Gui Yi Liu 3/16/08 **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **Warning**
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07/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Grease and food accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Paper towel used as liner for food container. Containers of food in refrigerator **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pork at 47 and cooked shrimp at 47F in the cook line cooler. Per manager it came from the walk at 10:30am **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef, raw chicken and sprouts found at 44F in the walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 74F at room temperature. Per manager pulled out of the walk in cooler an hour **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef 48F in the cook line cooler. Per manager it came from the walk in cooler at 10:30 am **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. For Gui Yi Liu 3/16/08 **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Refrigerator 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. Cook line cooler at 48/49F and walk in cooler at 45F **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Walk in cooler floor rusted. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled with old food debris. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Walk in cooler floor rusted. **Warning**
- Basic - Build-up of food debris, dust or dirt on exterior of flour container. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under wooden table. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Warning**
- Basic - No mop sink or functioning curbed cleaning facility provided. Mop sink outside has no faucet handles. **Warning**
- Basic - Raw chicken thawed in standing water. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under table at cook line. **Warning**
- High Priority - Cut lettuce/cabbage cold held at greater than 41 degrees Fahrenheit. Product off temperature control, temping 54 F. Advised **Warning**
- 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. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Pans of raw chicken breast stored on top of pans of raw beef. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. raw chicken, 59 F; left off temperature control after prepping. corrective action taken: product placed in walk in cooler to chill. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 6 old droppings on top of dish machine. 5 old droppings on shelf near fryers. 4 old droppings on microwave. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200 ppm; **Warning**
- Intermediate - Cutting board(s) stained/soiled with old food debris. **Warning**
- Intermediate - Employee washed hands in dish sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Warning**
- Intermediate - No soap provided at handwash sink. Cook line. **Corrected On-Site** **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 meats. **Warning**
- Intermediate - Waittress rinsed pitcher in handwash sink. **Warning**
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2/26/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice. Wait station.
- Basic - Plastic jug cut in half and reused as food storage container.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of food storage buckets.
- Basic - Walk-in cooler floor rusted.
- Basic - Working containers of food removed from original container not identified by common name. Four, sugar.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts and cut cabbage left off temperature control during lunch, less than 2 hours. corrective action taken: product placed in cooler to chill.
- 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 meats, pastas, chopped cabbage.
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9/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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