- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48. 56. Ham 54. Cooked vegetable 50 these items were in the rail on the far right in the left side unit on the cook line. Sour kraut 47. Turkey 47. Ham 45 these items were in the rail on the far left to the right side unit on the cook line **Repeat Violation** **Warning** the left side unit, temperature violations on the far right side of the rail as follows: cheese 46. 55. 49. 45. The right side unit on the far left of the rail was in compliance turkey 43. Ham 41.
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07/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in 75 degree water. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. The wrapped silverware at the front counter by the register have the food contact surface exposed to all customers entering the establishment. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. A cook had three layers of gloves removed the outer layer and placed on gloves without washing hands **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48. 56. Ham 54. Cooked vegetable 50 these items were in the rail on the far right in the left side unit on the cook line. Sour kraut 47. Turkey 47. Ham 45 these items were in the rail on the far left to the right side unit on the cook line **Repeat Violation** **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dumped then picked up creamers and placed them in a bowl for the customer **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Please discard foods with temperatures at or exceeding 47 F, sour kraut, cheese 48. 56. Cooked vegetable 50. Ham 54. Turkey 50. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Batter mix 64. 65 stacked one on the other, packed tight no air flow, covered while cooling. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ham cubed 45 sealed lid **Warning**
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07/11/2014 | Routine - Food | Warning Issued |
- Basic - Paper towel used as liner for food container. Vegetables, bacon etc
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. A server was a the expo area waiting for the customers food and she wiped back her hair just prior to grabbing the plate from the expo window.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 44. Melon 46. Corn beef 46 in the two door reach in cooler on the cook line
- Intermediate - Manager lacking proof of food manager certification. The manager on duty Luke
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Onions 44-60, batter mix 60 all covered while cooling in the walk in cooler. Corrective action taken. Removed all covers **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some 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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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. 0-220 F degrees
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10/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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