- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrected on site some yogurt out of temp placed in cooler and 9am from holding unit. Moved back to a holding unit that maintains 41°f or less **Corrected On-Site** **Repeat Violation**
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11/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese, yogurt, butter **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Yogurt, butter, cream cheese **Warning**
- 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. Table top reach in cooler on buffet **Warning**
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Ice buildup in reach-in freezer.
- Basic - Open dumpster lid.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pantry.
- Basic - Open dumpster lid.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pantry.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - 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. Display reach in at breakfast bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Open food re-served to customers. Muffins and biscuits. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs (peeled)
- 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. Milk.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Maintaining at 48?F - Adjust thermostat.
- Critical - No conspicuously located thermometer in holding unit. Pantry.
- Critical - No current boiler certification provided/available. For reporting purposes only. Expired.
- Critical - Observed encrusted material on can opener.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous food discarded.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk)
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.(exterior)
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk)
- Observed single-service articles stored without protection from contamination.(pantry)
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle.(kitchen)
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.(unwrapped apple at buffet)
- No copy of latest inspection report.
- Observed open dumpster lid.
- Critical - Observed unlabeled spray bottle.(kitchen)
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- 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.(ABC - kitchen) For reporting purposes only.
- Critical - Portable fire extinguisher tag out-of-date.(ABC at boiler room)For reporting purposes only.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Observed trash around dumpster's area.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.(ground floor pantry)
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Unused Openings - Unused openings in boxes or housings shall be effectively closed to afford protection substantially equivalent to the wall of the equipment.
- Critical. (2) Inspection Requirements. Each boiler used or proposed to be used in a place of public assembly within this state except boilers exempt under subsection 69A-51.045(6), F.A.C., shall be thoroughly inspected as to its construction, installation and condition as follows: (a) Power boilers and high pressure, high temperature water boilers shall receive a certificate inspection annually. They shall be inspected annually both internally, where construction permits, and externally while not under pressure. They shall also be inspected annually externally while under pressure, if possible, within six (6) months of the internal inspection. (b) Heating boilers, except those constructed of cast iron, shall receive a certificate inspection biennially. This inspection may be an external inspection unless an internal inspection is required by the Authorized Inspector. The Authorized Inspector, due to operating conditions, may require additional inspections. (c) Hot water boilers and hot water supply boilers, except those constructed of cast iron, shall receive a certificate inspection biennially with an internal inspection every four (4) years if the construction of the boiler so permits. (d) Heating boilers and hot water supply boilers constructed of cast iron shall receive a certificate inspection biennially. (e) A grace period of one (1) month beyond the periods specified in paragraphs (a)-(d), above, may elapse between certificate inspections; however, the inspection certificate due date shall not be affected. (f) The Boiler Safety Program may, in its discretion, permit longer periods between certificate inspections. FOR REPORTING PURPOSES ONLY.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9/06/10.
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9/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed open dumpster lid.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9/06/10.
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7/6/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Displayed food not properly protected from contamination.(unwrapped apples at self serve station)
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed single-service articles stored without protection from contamination.(plastic utensils at self serve station)
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.(1 month to comply)
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro (1 month to comply)
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3/31/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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