- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelves at dry storage
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. By warewashing. Area and mop sink.
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Repeat Violation**
- Basic - Cloth used as a food-contact surface.wiping cloth used as a liner inside reach in cooler. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelves at dry storage
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink. **Repeat Violation**
- Basic - Food stored on floor. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 cutting fruits (bananas and strawberrys) and adding to pizza crust that has Nutella to be served to customer.
- High Priority - Employee washed hands with cold water. Hot water was shut off
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked chicken 83 f, Alfredo sauce 64 f, product removed from reach in coolers about 45 minutes. Employee transferred product to reheat. Ricotta with mushrooms at 60 f (about 30 minutes) **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. By warewashing. Area and mop sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At three compartment sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Tongs
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen hand washing sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For the tiramisu **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Scale,
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board, mixer **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition.wooden spatula( employee discarded it **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 52 f ( operator transferred )
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. Ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored inside **Corrected On-Site**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Equipment in poor repair. Reach in cooler not working properly. Operator called company to service
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
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12/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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