- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels one required at or by each hand sink.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47 in the salad prep unit in a double pan set up. Recommend not double panning items as it does not promote cold hold temperatures
- High Priority - Employee failed to wash hands before putting on gloves to work with food. A cook changed gloves at least twice without first washing hands. Recommend placing the gloves at the hand sink to promote hand washing by the staff. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. A server washed hands for about 5 seconds after dumping soiled dish wares and before handling a clean glass. The following corrective action was taken the glass was placed in the dish machine area. The employee washed hands. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler: cheese 45. Lettuce 44. The air flow is obstructed with the use of large pans that are pressed against the walls. Recommend not allowing food containers to rest against the walls of all holding units toro mote air flow.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Salad bar unit **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plates placed at the expo area **Corrected On-Site**
- Basic - Equipment in poor repair. Water standing on the bottom of the reach in cooler at the salad bar. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The lettuce holder at the salad area
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 52 in the holder on the wall at the salad bar
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef stored over crab legs **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 159. Re-checked 160 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. The wall slammer used for the potatoes has mold and is encrusted with old food
- Intermediate - Microwave missing fan guard cover/splatter shield.
- 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 all foods in unit 1
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles, walk in cooler
- Basic - Employee eating in a food preparation or other restricted area. Server chewing gum on the expo line **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in prep sink area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter blend 95 at the cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44. 46. Lamb 52 in reach in cooler in/at unit 1
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 118 in portable steam table. Reheated 177 **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish in reach in cooler in/at the cook line **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Cold holding equipment incapable of 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. Unit no 1. Establishment opting to use time for unit 1.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The lettuce washer in the rear prep area
- Plumbing system improperly repaired. dipper well for butter scoop located directly in front of the hand sink a source of contamination
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1st storage reach in cooler on the cookline. 44 f degrees or higher
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler closest the fryers. 44 f degrees or higher
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler temps 44 f degrees or higher
- Critical - Dishmachine cycle times/conveyor speed not correct per operating specifications. Cycle does not provide for proper sanitation of utensils.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks food prep employees wearing watch or wrist band on the cookline
- Critical - Observed food stored in ice used for drinks. ber can and pour spouts in drink ice at the bar Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wall mounted potato slammer at the rear prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 45 and 46 f degrees in the storage reach in cooler on the cookline. unit closest the managers office
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 45 f degrees in the storage reach in cooler on the table at the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44, 45, 46 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 44 and chicken wings 45 f degrees in the storage reach in cooler on the cookline closest the fryers
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef raw non commercially wrapped over fish in the table mounted storage reach in cooler on the cookline Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The bottom of the rear door has a gap
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cream cheese 44 f degrees in the walk in cooler. from the previous day.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 150 ppm at the three compartment sink at the bar Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cream cheese 44 f degrees
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Employees had been using the dish machine for about 30 to 45 minutes. 1st heat strip failed to change color on 1st run. 2nd plate tested and failed to change color on 1st run.
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1/23/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom
- Critical - Fruits/vegetables not washed prior to preparation. potato being smashed in wall slammer
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food being cooled by nonapproved method. pasta 48 f degrees covered while cooling. corrective action taken removed covers Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. potato slammer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. white cutting board salad section. corrective action taken removed from prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings/legs 44 f degrees in single door reach in cooler on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 45 f degrees in ice bath. rechecked 41 f degrees at 4pm. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs not dated in the walk in cooler
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blue cheese cold holding at 44 degrees farenheit in reach in cooler. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed spray bottle with wrong chemical. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Alcohol storage room.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bar. Corrected On Site.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter @ 75 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. straberries & other over rte veggie wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. chipped lexan
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. soups Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. @ salads station;
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prepped food with bare hands then put on gloves; to prep more, never washing hands between
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area. @ salad station;
- Critical. Handwash sink not accessible for employee use at all times. bread, knives, creamers , bags @ hws Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. @ two hws
- Critical. Observed toxic item stored by food. & equipment , buckets sanitizer Corrected On Site.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. misc phf through kitchen; ie, butter,rice 64, wings 64,steak 45, crab46
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.butter @ 112
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed cloth used as a food-contact surface.
- Observed equipment in poor repair. lexan pans chipped .
- Observed single-service items stored on floor.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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