- Basic - Bathroom door not self-closing.
- Basic - Build-up of mold-green like substance mop sink
- Basic - Food stored on floor./ oil- storage area- cans walk in cooler
- Basic - Grease accumulated under cooking equipment
- Basic - Grease receptacle not on proper pad/nonabsorbent surface./ grease containers on rotted wood platform
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of mold-green like substance mop sink
- Basic - Cloth/paper towel used to drain onions
- Basic - Food stored on floor./ oil- storage area- cans walk in cooler
- Basic - Grease accumulated under cooking equipment
- Basic - Grease receptacle not on proper pad/nonabsorbent surface./ grease containers on rotted wood platform
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- 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 tightly wrapped in Saran Wrap
- 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 failed to wash hands before putting on gloves to work with food.- after cracking eggs re- educated **Corrected On-Site**
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to 165 degrees Fahrenheit for 15 seconds prior to service. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked chicken 50 degrees f- in an ineffective ice bath re- educated
- High Priority - Raw animal food stored over ready-to-eat food./ whole shell eggs over orang juice
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit./ eggs on cooks line 78 degrees f
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ onions in cooling process
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing./ inside employee restroom **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ stored above sink **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fan cover in walk-in cooler has accumulation of dust.
- Basic - Food stored on floor./ on kitchen floor and in walk in cooler outside **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ spray oil bottle **Corrected On-Site**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / missing Mandy's training
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Restroom door propped open and employee using slicer in hallway. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation-cook. **Corrected On-Site**
- Basic - Food storage container, white plastic ice scoop ragged and grooved near handle.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Open dumpster lid.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several new male employees.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing-restroom door was open when inspector entered facility. Employee slicing deli meats directly outside of restroom. **Repeat Violation**
- Basic - Build-up of soil/debris/scraps of old food on the floor under shelving in walk-in cooler.
- Basic - Cutting board is heavily grooved and pitted. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up-home stle refer/freezer gasket heavily soiled.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature-advised putting tray of pulled pork on flat grill to thaw and start 1st heat of commercially processed BBQ pork. **Corrected On-Site**
- Intermediate - Accumulation of black debris on edge of ice bin at from counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Several Food manager certifications have expired.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- 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. One new employee, less than 1 week.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment, hood filters and associated equipment soiled with accumulated grease.
- Critical - Observed buildup of slime on soda dispensing nozzles and flat surfaces.
- Observed cutting board grooved/pitted and no longer cleanable-long board at sandwich making unit.
- Critical - Observed employee improperly washing hands. New employee turned off water with bare hands. Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. One new employee-Heather.
- Observed attached equipment, hood and hood filters heavily soiled with accumulated grease.
- Observed heavy grease accumulated under and at the back of cooking equipment under hood.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored beside french fries.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked chicken, pulled from freezer yesterday, working on beginning of day 3.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-restroom located by slicer.
- Critical - Establishment operating without a current Hotel and Restaurant license-expired on 4-1-2011. Per D-4 office no money in system.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No proof for 1 new male employee.
- Observed attached equipment, hood and filters heavily soiled with accumulated grease and sludge.
- Critical - Observed employee drinking in a food preparation or other restricted area-slicer area.
- Observed employee with no hair restraint-one male employee and one female needs more effective means.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken breast holding at cookline. Items cooled with ice bed-set up ice bath. Also product piled hihg with no chance of staying cool. Items holding less than 1 hour-advised quick chill to 41F and less product left out.
- Observed personal item, 2 packs of cigarettes stored over slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken breast holding at 50F. Advised quick chill to 41 then hold in ice bath.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Explained difference between ice bath and bed of ice. Corrected On Site.
- Critical. Observed minor buildup of black slime in the dispensing spot of ice machine.
- Observed attached equipment, hood filters and surroundingnflat surfaces heavily soiled with accumulated grease and dust.
- Critical. Manager lacking proof of Food Manager Certification-Deirdre Williams, 10-7-10 took test.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof for Ashley not available.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint, salad maker. Corrected On Site before asked to do so.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors-spring on door detached. Repeat Violation.
- Wet mop not hung to dry.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad, holding at 48 F. Requested quick chill to 41 F. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-several boards in kitchen.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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