- No Violations Were Observed
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09/03/2014 | Routine - Food | Call Back - Complied |
- Basic - 3 Employee drinks in a food preparation or other restricted area, "corrected on site" **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - In-use utensil for ice cream used with moist food stored in running water with insufficient velocity to flush food particles away. Shut off. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 47 f, RIC, cooks line. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Bacon 78 f, cooks line. **Corrected On-Site**
- High Priority - Raw meat, hamburgers 46 f, held at greater than 41 degrees Fahrenheit, RIC, grill area. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. "Repeated violation"
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair, broken potatoes plastic container, line area,
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, beer WIC.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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, under grill, cooks line.
- Intermediate - Water pressure lacking at fixture that require the use of water, handwash sink, line area.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, ice cream prep area, **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area, cellular phones, purses, etc, corrected on site.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Required employee training incomplete for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected on site.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture.3 compartment sink.
- High Priority - Raw animal food stored over ready-to-eat food.Row eggs over hot dogs, RIC, COS
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No 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.
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11/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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