- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean equipmentstored below soap or paper towel dispenser exposing the items to drips from people's hands. Prep sink located under paper towel dispenser
- Basic - Food stored in undrained ice. Raw fish
- Basic - Food stored on floor. Bag of onions
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Wood boards on shelf over reach in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes 66-68 f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over garlic oil mixture.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Handwashing procedures.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dicer
- Intermediate - Handwash sink missing in food preparation room or area. Operator added a section with a slicer, toaster, and a vacuum packaging machine. At this section, operator toasts bread, slices ham, and uses the reduced oxygen machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked octopus
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people''s hands.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in dry storage area not covered. Sugar,
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- High Priority - Live flies in kitchen. Fruit flies
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. By pizza oven
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic to go containers at dry storage area
- Basic - Clean equipment stored on floor. Aluminum pans stored on floor next to hand washing sink
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. UtensilsNext to wall
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in dry storage area not covered. Sugar,
- Basic - Food stored on floor. Bag of onions, container with flour
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Utensils in poor condition. Wooden spatula
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Live flies in kitchen. Fruit flies
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut onions
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - 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. Ham, turkey
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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2/12/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Both bathrooms
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by 3 compartment sink
- 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. Hand sink by 3 compartment sink
- Intermediate - No plan review revision submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. At the time of inspection, operator moved oven with prep table to different area from the plans approved. Operator will submit a revised version if the plans.
- Intermediate - No soap provided at handwash sink.hand ink by 3 compartment sink.
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10/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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