- Basic - Ceiling tile damaged over mop sink area. **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door needs weather stripping on sides of door. **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Nonfood-grade hose conveying potable water for cleaning ice cream machines.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing, over shelves in kitchen.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Can still see daylight between door and door frame at back door. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, using degreaser instead of sanitizer in bucket per Kevin. **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheesecake 50°, buffet, cut fruits 46°, moved to bottom shelf inside cooler at 38°, **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
- Basic - Single-service articles improperly stored, stored on counter, **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 400 ppm, quaternary, 300 ppm.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- Intermediate - Handwash sink used for purposes other than handwashing, dumping candy.
- Intermediate - Hot water not provided/shut off at employee handwash sink, prep sink in kitchen, prep sink in kitchen and bathroom at 86°, needs to be 100°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen, and employees.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Small-diameter metal stem-type thermometer not provided to measure the temperature of thin foods.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 51? chocolate, s-4.43? **Corrected On-Site**
- High Priority - Container of medicine improperly stored, under front counter with sample cups
- 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. Cutting fruit after being washed with no gloves. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen,front counter. **Corrected On-Site**
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area, rice and cereal and several shoes in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began, cut fruit at 60?. Placed out at 11:30am, must discard at 3:30 pm.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked with a bag of rice, kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, using small white cloth towels.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Bowl or other container with no handle used to dispense food. brownies. Corrected On Site.
- Critical - Interior of microwave soiled with encrusted food debris.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine test strips provided when using quaternary ammonium sanitizer.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons at the buffet line. Corrected On Site. implemented time control procedure.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneezeguard on the self-service line do not provide adequate proteccion. Repeat Violation.
- Single-service items stored in toilet room/locker room/garbage room/mechanical room. single-service items stored in a restroom.
- Critical - Spray bottle containing toxic substance not labeled. spray bottle with sanitizer, strawberry syrup bottle with hand soap. Corrected On Site.
- Critical - Vacuum breaker missing at mop sink faucet. backflow preventer needed.
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4/18/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. throughout premises
- Critical - Handwashing cleanser lacking at handwashing lavatory. throughout premises
- Lights missing the proper shield, sleeve coatings or covers. self-service line.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees. throughout premises
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. throughout premises
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneezeguards on customer self-service line do not provide adequate proteccion.
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1/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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