- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. 8/22/13, mgr reviewing it as I'm printing **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of powder sugar and grits scoop, exterior of stove and stove shelf
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By toaster, mgr moved it **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Wall soiled with accumulated food debris. Back prep area by hood
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mgr hanged it **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked egg then got pitta, explained to her, employee washed hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-50° cheese, ham, sausage, corrective action: mgr iced down
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Shelled eggs on 4 hrs, 70°, employee placed them in wic, explained procedure, corrective action: mgr discarded them
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish-personal over pickles in bucket, in walk in cooler **Corrected On-Site**
- 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. Tuna made on 8/01, mgr discarded it **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Prep unit
- 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. Several foods with wrong dates, instead of 09-sept they wrote 08-aug, mgr changed dates , ham and turkey opened on Saturday, mgr put date on **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, cut on Saturday, mgr put date on **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Patricia-mom on 1/14
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Several things in a big container, dry storage
- Basic - Old food stuck to clean dishware/utensils. Scoops, dry storage
- Basic - Reuse of single-use articles. Jalapeno jug for grits **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Grits measuring cup-exterior, top of stove, shelves in walk on cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. cook line **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Grits on table **Repeat Violation**
- 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. Shelled eggs at front counter **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. A little bit of egg salad made on 2/ 24/14, discarded by mgr **Corrected On-Site**
- 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. Hamburger, Saturday **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef made on Saturday **Corrected On-Site** **Repeat Violation**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwaves and top of stove
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
- Basic - Reuse of single-service articles. For grits
- Basic - Soiled reach-in cooler gaskets. Also door frames
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For hash browns
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° hash browns on table by stove, explained time as public health control , corrective action: wrote time
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Explained time as public health control , corrective action: wrote time
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Doesn't remember minimum reheating temperature for left overs , didn't remember big 5 food borne illnesses
- 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. Hot dogs opened 2 days ago **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef made 2 days **Corrected On-Site**
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Missing floor tiles throughout kitchen.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Critical - Observed food stored on floor. Containers of oil underneath 3 compartment sink.
- Critical - Observed interior of microwave soiled. Multiple.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Bowl of cooked noodles in walk in cooler. Also milk and sour cream.
- Observed slight build-up of dust or dirt on nonfood-contact surface. Fan covers in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Prep surface next to stove.
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last reviewed 2008
- Observed food debris accumulated on kitchen floor. Under prep table behind front counter. Repeat Violation.
- Critical - Observed food stored on floor. Case of shell eggs on floor in walk in cooler.
- Critical - Observed food with mold-like growth. Limes in walk in cooler.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler under make table. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. lettuce found in handsink drain behind front counter.
- Observed old food stuck to clean dishware/utensils. Containers on shelf across from 3 compartment sink.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200ppm chlorine in bucket
- Critical - Observed shell eggs not maintaining an ambient air temperature of 45 degrees Fahrenheit. Eggs on countertop. No use of time as public health control.
- Observed unnecessary items on the premise. Lots of unnecessary clutter in rear storage room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles in walk in cooler.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. some expired
- Observed attached equipment soiled with accumulated dust. fan cover in walk-in Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in walk in
- Observed dusty ceiling tiles and/or air conditioning vent covers. dining area
- Critical - Observed employee improperly washing hands. 5 sec total Corrected On Site.
- Observed food debris accumulated on kitchen floor. under equipment
- Observed gaskets with slimy/mold-like build-up.
- Observed nonfood-contact equipment in poor repair. exterior of microwave
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 51'F, top of make table. Corrected On Site. moved to colder spot
- Critical - Observed shell eggs in use or stored with cracks or broken shells. walk-in
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust, fan guards in walk in.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, thick coating on ice machine.
- Observed build-up of grease on nonfood-contact surfaces, fryers.
- Observed employee with ineffective hair restraint. Very long ponytail.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, stove top black with thick crusty grease.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced cheese, hamburgers. Corrected On Site, placed in walk in.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sandwich meats in walk in.
- Observed unnecessary items on the premise, clutter.
- Observed walls soiled with accumulated dust.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable, kitchen.
- Observed attached equipment soiled with accumulated dust, fan cover- walk in.
- Observed employee with ineffective hair restraint. Hair not close and tight, long ponytail. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method, deep covered pot of chili. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with thick scale- inside tea urns.
- Observed nonfood-grade containers used for food storage, plastic.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, prep unit. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, walk in.
- Observed unnecessary items on the premise, clutter on counter.
- Critical - Operator and employees must use Probe-type thermometer to ensure proper food temperatures. Use daily!
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, hard cooked eggs.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rust noted.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, lunch meats, cheeses, butter, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in every cold holding unit.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Observed employee with ineffective hair restraint, long hair comes over shoulder.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, fryer baskets.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. Renewed by phone during inspection ; 107002362 confirmation # from call center. Corrected On Site.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth, bell peppers in walk-in cooler.
- Critical. Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, stove.
- Observed build-up of food debris and dust on nonfood-contact surface, shelves in kitchen and walk in cooler shelves and walk-in cooler door. Repeat Violation.
- Observed clean equipment stored in dirty container on shelf in kitchen.
- Observed inside/outside of kitchen trash can not clean.
- Observed wall soiled with accumulated dust, throughout kitchen and in walk-in cooler. Repeat Violation.
- Observed dusty ceiling tiles and air conditioning vent covers throughout establishment. Repeat Violation.
- Observed unnecessary items on the premise throughout out kitchen and storage area.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions, reheat and cooling temperatures. Corrected On Site.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food, tomatoes. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, front counter. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface, plastic strips at walk-in entrance.
- Observed gaskets with mold-like build-up, walk-in cooler.
- Observed food debris accumulated on walk-in cooler floor.
- Observed wall soiled with accumulated dust, in walk-in.
- Observed dusty ceiling tiles and air conditioning vent covers throughout establishment. Owner just got tiles and will replace them soon. Repeat Violation.
- Critical. Observed toxic item improperly stored, rubbing alcohol over triple sink. Corrected On Site.
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8/4/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/18/2009 | Routine - Food | Warning Issued |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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