- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station. **Repeat Violation** **Warning** // Upon callback inspection, observed glasses at wait station wet nested. Operator is working on making more space to be able to air dry glasses.
- Basic - Cutting boards have cut marks and stains and are no longer cleanable: both sandwich units. **Warning** // Upon callback inspection, observed cut marks and stains on both sandwich unit cutting boards.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: on ice deflector. **Repeat Violation** **Warning** // Upon callback inspection. Observed mold on ice deflector.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: sliced turkey 62° (down to 61° in 45 min) wrapped and covered in bain in walk-in cooler, moved to walk-in cooler. **Warning** // Upon callback inspection, observed chicken in individual portioned bags 52°, sliced ham 48°. Both products placed in walk-in freezer or on ice.
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station. **Repeat Violation** **Warning**
- Basic - Cutting boards have cut marks and stains and are no longer cleanable: both sandwich units. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food: shell eggs over ham in walk-in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: on ice deflector. **Repeat Violation** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: sliced turkey 62° (down to 61° in 45 min) wrapped and covered in bain in walk-in cooler, moved to walk-in cooler. **Warning**
- Intermediate - Proof of required state approved employee training not available for most employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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09/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile missing: on cookline (due to leak; repairman was out yesterday to fix leak, now drying out). **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station. **Repeat Violation** **Warning**
- Basic - Cutting boards have cut marks and stains and are no longer cleanable: both sandwich units. **Warning**
- 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: on shelf above food prep table. **Corrected On-Site** **Warning**
- Basic - Gaskets torn/in disrepair: reach-in freezer at end of cookline, salad/pizza reach-in cooler. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food: shell eggs over ham in walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb: outdoor faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: on ice deflector. **Repeat Violation** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: sliced turkey 62° (down to 61° in 45 min) wrapped and covered in bain in walk-in cooler, moved to walk-in cooler. **Warning**
- Intermediate - Proof of required state approved employee training not available for most employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on soap and paper towel dispenser at handwash sink to left of cookline.
- Basic - Ceiling tile missing: wait station.
- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station.
- Basic - Cutting boards have cut marks and stains and are no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area: medicine above microwave to right of makeline. **Corrected On-Site**
- Basic - Grease under cooking equipment and between shelves.
- 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 bulk sugar. **Corrected On-Site**
- Basic - Reach-in cooler gaskets torn/in disrepair, soiled: on lowboys and on sandwich unit to the left of cookline.
- Basic - Stored food not covered in walk-in freezer: container of vanilla ice cream. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry: in mop bucket of water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: chicken wings 44°, chicken tenders 48° in reach-in cooler / chicken wings 44° in walk-in cooler. All temps corrected to 43° before inspection completed. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine and on ice deflector.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Knives stored in sanitizer between uses. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 47-50 made yesterday
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Chicken and steak . Provided form . **Corrected On-Site**
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food (beef patties, fish, sauteed veggies, hot dogs, chicken meat, pre-portioned roast beef) cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See Stop Sale.
- Intermediate - Cold holding equipment (lowboy cooler) 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. Use other units until the lowboy has been repaired and can maintain product at 41?F or below.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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