- 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. Employee drink with straw only on the make table cooler at cookline, manager moved **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar Reach in cooler stored half/ half, no ambient thermometer **Warning**
- Basic - No copy of latest inspection report available. March 2014 **Warning**
- High Priority - Food with mold-like growth. See stop sale. Half/half in the Reach in cooler bar area with mold-like growth. Employee voluntary discarded **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 46°, milk 46°, tomatoes sauce homemade 46°, cheese 46°, fresh garlic mix oil 70°F, cookline in ice bath, manager add more ice **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of raw veal on the shelf above the container of egg plants, Reach in freezer by cookline, manage moved **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Half/ half 50°F, bar Reach in cooler, employee voluntary discarded **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Mop sink under the hand wash sink in the cookline , build up the mixing vault, connect the hose without vacuum breaker **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight black build up on the whit panel inside the ice machine by office **Repeat Violation** **Warning**
- 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. Half / half open 2 days ago per employee, bar area, and Reach in cooler by service area. **Repeat Violation** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Katie expired 9/14/2014 **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket stored inside the hand wash sink in the bar area, employee moved **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager food certificates expired and other manager didn't have the copy of certificates in store. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu stated all steak will be cooked medium unless otherwise stated, but there is no identified on the menu **Warning**
- 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. Manager can not find the certificates **Warning**
- Intermediate - Reach-in cooler 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. Half/ half 50°F, Reach in cooler at bar ambient temperature 50°F **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Container used inside the breadcrumbs container on the shelf by back door **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Pizza peel on top of oven and dusty **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board have black stain and no longer cleanable
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw place on top of shelf above the make table cookline **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Employee personal bags and phone above the pizza make table and prep table by pizza oven **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food with no hair restraint, cookline
- Basic - In-use tongs stored on oven door handle. Cookine **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. Handle touch the sugar, also the salt in container on shelf by back door **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bag of shrimp and container of cooked eggplant on the prep table for thawing per employee by deep fryer. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Torn, pizza make table by pizza oven
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream sauce 46°F lasagna 46°F, pizza make table by cookline, also chicken stock 87°F on the stove. Corrective action taken, put in ice bath. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Open package of raw steak above the raw fish, upright double doors Reach in freezer across mop sink **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer on the shelf with dry food product by back door, also spray bottle of cleaning product on the top shelf above the clean pots, by mop sink
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Bucket Quat over 300 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on the back side of panel where the ice dispense.
- Intermediate - Cold water not provided/shut off at mop sink **Repeat Violation**
- 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. Milk open two days ago, half and half open few days ago, upright Reach in cooler by Walk in Cooler service station. **Repeat Violation**
- Intermediate - Handwash sink missing in food preparation room or area. Hand Wash Sink missing in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. To drain the cut lettuce, Hand Wash Sink by service station **Corrected On-Site**
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees fahrenheit. Reachin cooler by salad station, our thermometer read 48 degrees and thermometer in the unit read 30 degrees. Priority: Intermediate.
- Intermediate - Observed: Cold water not provided/shut off at mop sink. Priority: Intermediate
- Basic - Observed: 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. Employee had cup of drink on top of shelf by cookline. **Corrected On-Site**. Priority: Basic
- Observed: 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. Cut lemon for drink, bare area. **Corrected On-site**. Priority: High Priority.
- Observed: Equipment in poor repair. Upright reachin cooler and table top reachin in cooler by salad station not working properly ambient temperature 48 degrees - 50 degrees do not used this cooler until thermometer reads 41 degrees and below. Priority: Basic
- Observed: In-use ice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 59 degrees table top reachin cooler by salad station. **Corrected On-site**. Priority: Basic.
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler, half/half in the unit. Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Hand wash sink by back door. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 63 degrees fahrenheit, cut lettuce 63 degrees fahrenheit, cut tomatoes 61 degrees fahrenheit, cut lettuce 52 degrees fahrenheit , cut tomatoes 49 degrees fahrenheit table top reachin cooler by salad station. Also, open milk 47 degrees fahrenheit, open half/half 52 degrees fahrenheit, cheese cake 48 degrees fahrenheit upright reachin cooler by salad station. Corrective action taken adjust temperature. Priority: High Priority.
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. Covering ground beef 100 degrees fahrenheit walkin cooler, corrective action taken, uncovered. Priority: Intermediate.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees fahrenheit within 4 hours. cut tomatoes and cut cabbage 50 degrees faherenheit was prepare at 11 am in salad cooler. Priority: High Priority.
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked vegetable thawed on shelf by cookline. **Corrected-On-site**. Priority: Basic.
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw veal on top of cut onion prep reachin cooler by mop sink. **Corrected On-site**. Priority: High Priority.
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reachin cooler. Open package raw chicken over open package raw shrimp reachin freezer by cookline. Priority: High Priority.
- Intermediate - Observed: Ready-to-eat potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna made two days ago prep Reachin cooler **corrected On-site**.
- High Priority - Observed: Small flying insects in bar area. Priority: High Priority
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Priority: High Priority.
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-site**. Priority: Basic
- Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-site**. Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Container of baking soda on dry rack by back door. **Corrected On-Site**. Priority: Basic.
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9/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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