- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen help.
- Basic - Food stored in holding unit not covered, white refrigerator in dry storage.
- Basic - Wall soiled with accumulated food debris, by back door.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Flip top cooler at cookline, cleaned, and 2. green freezer in dry storage soiled. 3. White whirlpool in dry storage inside and out.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Slender I, Marco, fax to me at 954-956-5699.
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08/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.nbowls, aluminum pans,nbowls, inverted, **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Flip top at cookline.
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen help.
- Basic - Food stored in holding unit not covered, white refrigerator in dry storage.
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink in kitchen.
- Basic - Sponge used to clean and sanitize food-contact surface in wipe bucket, kitchen.
- Basic - Wall soiled with accumulated food debris, by back door.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, mixing with soap @ 200 ppm, diluted to 50 ppm, **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, 50 ppm, corrected, 3 compartment sink,
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Flip top cooler at cookline, cleaned, and 2. green freezer in dry storage soiled. 3. White whirlpool in dry storage inside and out.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Slender I, Marco, fax to me at 954-956-5699.
- Intermediate - No sanitizer provided in sanitize compartment of 3 compartment sink. Put bleach in water, **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, flour containers, wiped down, **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser at 3 compartment sink. Wrote labels on bottles,
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed in flour bin.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed under all equipment, walls, and floors throughout kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at both flip top units.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all hand wash sinks.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Observed in dry storage shelf.
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed over 200 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed yogurt sauce in front RIC at a temperature of 50°f.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed yogurt sauce front RIC at 50°f.
- Intermediate - Encrusted material on can opener blade.
- 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. Observed at front counter yogurt sauce at 50°f left overnight 11 plus hrs. Corrective Action taken, operator lowered temperature setting.
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2/20/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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