- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Ladies restroom.8/27/14,operator stated that he adjusted the thermostat on water heater.Water is at 85 degrees f
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tile missing.One tile missing in kitchen to right of three comp sink. **Repeat Violation**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Knives,forks and spoons at front line area. **Corrected On-Site**
- High Priority - Sanitizer stored next to salt on food storage shelf.
- Intermediate - Handwash sink used for purposes other than handwashing.Dishes in handwashing sink. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Ladies restroom.
- Intermediate - Ice chute soiled/build up of mold-like substance.Front line area.
- 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.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tile missing. Back kitchen **Repeat Violation**
- Basic - Floor tiles missing. Back mop sink **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates lacking training date and trainer name
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tile missing. One tile missing in kitchen to right of 3C sink **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor tiles cracked, broken or in disrepair. Back mop sink floor missing tile
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Front unit missing thermometer **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not completed with training date, trainer's name and expiration date.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around exterior of best freezer
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tile missing. Back prep kitchen **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse, wash, sanitize observed.
- Basic - Sponge used to clean and sanitize food-contact surface. Used for warewashing. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee did not correctly set up and use quat sanitizer in three compartment sink. Food container washed and rinsed but not sanitized. Explained correct procedure: quat strength and submersion time
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150ppm
- 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. Chicken tenders - dated 4/21 and 4/19 - as informed by employee these products are less than 7 days open - employees are reusing zip lock bags and not recording proper dates.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of container and cleaning brush observed - back prep area **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Front handsink at 85?
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer at 42? and inspectors thermometer 32? - thermometer calibration procedure provided and discussed on previous inspection. RECOMMEND WEEKLY THERMOMETER CALIBRATION.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area
- Intermediate - No soap provided at handwash sink. back kitchen prep area
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tiles missing. **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler - front and back kitchen **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Tanks not secured/chained - back kitchen.
- Food-contact surface not smooth and easily cleanable. Observed use of sponges for warewashing.
- Critical - Hand wash sink lacking proper hand drying provisions. Back kitchen. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler - back kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed sponge and food container inside handsink - back kitchen.
- Observed hole in ceiling. Numerous ceiling tiles missing - back kitchen.
- Critical - Observed ready-to-eat, potentially hazardous received frozen - chicken wings - cooked. Bags dated with received date and not Date of thawing/7 day shelf as required for RTE foods. Bags dated 8/16.
- Observed single-service articles stored without protection from contamination. Lids for soda cups not stored inverted.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Provided thermometers for all reach in coolers and reach in freezer
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor. Observed dust accumulation on the floor in the back prep area.
- Observed no child labor law poster.
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4/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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