Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
07/03/2014
Routine - Food
Inspection Completed - No Further Action
No Violations Were Observed
3/31/2014
Routine - Food
Call Back - Complied
Basic - Dead roaches on premises. 1 by back exit door.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep counter.
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No list of certified food service managers available at the establishment.
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.
1/28/2014
Routine - Food
Warning Issued
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Hole in wall.above sandwich prep
Basic - No handwashing sign provided at a hand sink used by food employees.front area and kitchen
Basic - Reach-in cooler gasket torn/in disrepair.reach in back room
Basic - Soiled reach-in cooler gaskets.on reach in coolers in back room
Basic - Wall in disrepair.broken tile front line area
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. No food inside thermometers read 46°
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