- Basic - Reach-in cooler gasket torn/in disrepair. Drawer under grill on cook line
- Basic - Soiled reach-in cooler gaskets. Multiple throughout kitchen **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm in front wait station, 300ppm in kitchen **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Spice on prep table near microwave
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 51° in make table on cook line, crab cake 45° cheese 45° in reach in cooler drawers under grill on cook line, cream cheese 65° whipped butter 69° on counter where servers pick up food to be served **Repeat Violation**
- 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 . Soup 61° in steam table, cook stated it has been there for over a hour, corrective action: cook put on stove to bring up to temperature
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Areas around nozzles on drink machine in self service area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at back door in ware wash area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon is smoked, but does not identify as fully cooked or ready to eat on package or invoices
- Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have probe thermometer to measure cold foods
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop blue cheese and parmesan cheese in salad make table unit. **Corrected On-Site**
- 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 water on shelves with plates, cookline. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Bin of lettuce in salad make table unit.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler gaskets at salad station, also walk in cooler gaskets.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In chicken salad of make table unit, cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink, bar area or hand wash sink by rear exit door.
- Basic - Reach-in cooler gasket torn/in disrepair. Salad station.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrective action, explained proper hand washing techniques. **Corrected On-Site**
- 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. Employee was making sandwiches with bare hands. Explained to manager he must wear gloves on both hands when handling ready to eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut melon 44° cut tomatoes 45° tuna salad 45° sausage 46° gravy 46° ambient air temperature 60° in make table unit, cook line. Corrective action told manager to put ice on items and turn setting down. Suggested manager have unit serviced if unable to get temperature down and to not store food in unit.
- High Priority - Toxic substance/chemical stored by or with food. Antibacterial soap stored over ranch seasoning packets, knives and forks, dry storage shelves in office. **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. Chocolate milk opened Sunday in walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Manager dumped employee drink in hand wash sink, cook-line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For vanilla sauce that's had eggs and milk in ingredients. Located by steam tables. Corrective action, have time as public health control paperwork to fill out.
- 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. Make table unit, cook line. cut melon 44° cut tomatoes 45° tuna salad 45° sausage 46° gravy 46° ambient air temperature 60°.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Towel under cutting board by slicer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar container.
- Basic - Soiled reach-in cooler gaskets. Salad cooler
- 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. Handling bread cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad and tuna salad 46°. Corrective action lid to make table closed.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Water filter not changed according to manufacturer's instructions. No dates in line water filters by ice machine.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Dry storage/office area.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Soiled reach-in cooler gaskets. Cooler drawer cookline
- Basic - Water draining onto floor surface. Under dish machine
- 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.
- Intermediate - Encrusted material on can opener blade.
- 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.
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6/5/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. Container of food in handsink cook line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Open bag of rice and corn starch.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bulk sugar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47?, cooler closed **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Seafoood
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood shelf, kitchen.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk spices.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last dated 7/1/11.
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7/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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