- Basic - Bowl or other container with no handle used to dispense food. Container inside ranch dressing on cookline.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between steam table and make table on the far right at cook line area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and scoops stored in dipper well water at 75°f, and dipper well not running. Manager turned dipper well on. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Above cookline.
- Basic - Old labels stuck to food containers after cleaning. On dish rack.
- Basic - Single-service articles not stored inverted or protected from contamination. No lid on to go cup sleeve.
- Basic - Wiping cloth sanitizing solution stored on the floor.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with slimy/mold-like build-up- ice machine.
- 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- scoop handle touching cheese in drawer cooler under grill and rice scoop handle touching product in dry storage area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit- cooked pasta 63°f, shredded cheese 57°f, at drawer cooler under grill. Product held less than 4 hours per manager. Product placed in ice bath and rapid cooled to 41°f.
- 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 cold held at greater than 41 degrees Fahrenheit- Butter 55°f, at cook line, held less than four hours per manger. Product moved to metal pan and placed on ice and bought temperature to 41°f.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit- raw steak 53°f, 56°f, 60°f, 68°f, shrimp 56°f, ground beef 54°f, at drawer coolers under grill. Held less than two hours per manager. Pans removed from cooler and placed in ice baths and brought to 41°f.
- Intermediate - Refrigerator 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- drawer cooler at cook line.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of clean dishes . Toco she'll maker. **Corrected On-Site**
- Basic - In-use ice paddle stored on soiled surface between uses. On top of ice machine that top is covered with lime scale and open faced hoses. **Corrected On-Site**
- 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. Scoop in shredded lettuce. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at ack room prep sink. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Next to three section fryer on cook line
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2/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Reach in cooler in front of. Char grill on cook line.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line in front of char grill.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On bar.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Observed old food labels on clean dishes stored near preparation sink in back room of kitchen.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. Above beer cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, stored above food wells.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage in back room of kitchen.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Observed floor fan mounted above beer cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry storage room.
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Turkey breast, at preparation sink near cook line.
- Basic - Stored food not covered in walk-in cooler. Washed leafy lettuce.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed kitchen manager donning gloves with out first washing hands.
- 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. Observed young lady picking up cut lemon wedges and placing them in beverages with bare hands.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. A hand sink near cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing yellow liquid stored in dry storage area.
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) Observed old food labels on clean dishes stored near preparation sink in back room of kitchen.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. Above beer cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, stored above food wells.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage in back room of kitchen.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Observed floor fan mounted above beer cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry storage room.
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Turkey breast, at preparation sink near cook line.
- Basic - Stored food not covered in walk-in cooler. Washed leafy lettuce.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. A cook line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed kitchen manager donning gloves with out first washing hands.
- 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. Observed young lady picking up cut lemon wedges and placing them in beverages with bare hands.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. A hand sink near cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near cook line as well as hand sink in back preparation room. **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. Unlabeled spray bottle containing yellow liquid stored in dry storage area.
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7/15/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large metals bowls not properly inverted after cleaning in kitchen.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty air vents throughout kitchen.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wait staff member wearing watch while scooping ice. **Corrected On-Site**
- Basic - Food stored on floor. Observed cooking oil stored on floor in kitchen near hand-wash sink.
- Basic - Garbage can located outside has no lid or lid open/broken. Observed broken dumpster lid.
- Basic - Gaskets/seals on holding units throughout kitchen in poor repair.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dip well not working on cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed improper thawing of Sherry Jus in 3 compartment sink.
- Basic - Straws at wait staff drink station in kitchen not individually wrapped or in an approved dispenser. Observed wait staff not handling unwrapped straws properly.
- Basic - Water leaking from faucet/faucet handle. Observed leak at faucet of 3 compartment sink when faucet is on. Observed leaking faucet at hand wash sink in bar area.
- Basic - Working containers of food removed from original container not identified by common name. Observed rice container with no identifying label.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fix drink for himself and did not remove gloves and wash hands afterwards.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
- Intermediate - Encrusted material on can opener blade.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
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