- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Two food handlers in kitchen. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Tested 88°f. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient air temperature thermometer in cookline reach in cooler under steambin was not functioning. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In several reach in freezer throughout establishment. **Warning**
- Intermediate - No test kit of any kind provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves was heavily soiled. Under steam bin. **Warning**
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On large blue dry storage containers in kitchen. **Warning**
- Basic - Employee food containers stored above customer food in walk in cooler. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Two food handlers in kitchen. **Warning**
- Basic - Equipment in poor repair. Reach in cooler on cookline under steam bin had an ambient it temperature of 56°f. Operator stated that she called a technician to come and work on it. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under, dishmachine, three compartment sink. And all around kitchen. **Warning**
- Basic - Food stored on floor. Container of onion and raw meat in walk in cooler. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Tested 88°f. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient air temperature thermometer in cookline reach in cooler under steambin was not functioning. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In several reach in freezer throughout establishment. **Warning**
- Basic - Plumbing system in disrepair. Toilet in men's restroom. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Reach in cooler near steambin 56°f ambient air temperature. 58°f cut lettuce in same cooler. Products were not in the process of preparation or cooling. Corrective Action: operator moved products to a cooler that was holding 41°f or lower. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw meat over ready to eat sprouts in walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.49°f cooked chicken, taken at the center of the container. Product was tightly wrapped in plastic food wrapped and stacked very deep. Operator stated that product had been cooling since last night. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handsink in bar area had miscellaneous items stored in them. **Warning**
- Intermediate - Ice scoop was store on top of a dirty surface. It was stored on top of the ice machine, which was soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No test kit of any kind provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - hot water not provided/shut off at employee handwash sink. At kitchen entrance. **Corrected On-Site** **Warning**
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On the exterior of the ice machine
- Basic - Buildup of food debris/soil residue on equipment door handles. All units, doors in the kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork 32-39 sitting at the three compartment sink
- 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
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Employee washed hands with cold water. Owner washed hands with cold water after touching the moldy side of the ice machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 79. Cornstarch 76 both left out on the cook line. Tofu 48 sitting on top of other foods in the reach in cooler on the cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks handling raw and ready to eat without washing hands and changing gloves
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the first hand sink in the kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, noodles, shrimp, poultry, pork all need to be dated in the walk in cooler
- Intermediate - Records/documents for required employee training do not contain all of the required information. Either missing the employees name or missing the managers name, on the certificates.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. Lettuce, rice, etc in the walk in cooler **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Brown rice, corn starch, garlic n oil.
- 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. See stop sale. Brown rice, cornstarch, garlic n oil at the cook line
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice holders, cookers in the wait staff area
- 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. Feta, tofu in holding units
- Intermediate - Handwash sink not accessible for employee use at all times. Two sinks were blocked used as storage **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. Rice, etc in the walk in cooler
- Intermediate - Soil residue in food storage containers. All blue containers by the rear door
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. all expired
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed employee with no hair restraint.
- Critical - Observed soil residue in storage containers. most every container is soiled, being used to store utensils, dry goods, etc
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11/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five please refer to comment section
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. dry goods stored adjacent tto the mop sink.
- Critical - Hand wash sink lacking proper hand drying provisions. at the bar
- Critical - Hand wash sink lacking proper hand drying provisions. by the three compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions. first sink in the kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. first sink in kitchen as you enter
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knife stored between soiled table and soiled storage reach in cooler on the cookline
- Light not functioning. as you enter the kitchen
- 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. all expired
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook extracting vegetables with bare hands failed to use either gloves, tongs,deli paper or suitable procedure
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. red cloth in contact with garnishing in the prep reach in cooler on the cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee wiped hands on apron instead of washing hands to break the contamination cycle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees placed on gloves without washing hands to break the contamination cycle
- Critical - Observed employee improperly washing hands. no employee could possibly wash hands properly as no hand sink has towels.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. under tables etc.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handles to prep reach in coolers are soiled with built up gease, etc.
- Critical - Observed handwash sink used for purposes other than handwashing. used as storage by the three compartment sink
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. egg wash stored behind vegetablesbin the storage reach in cooler on the cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. x2 both prep reach in coolers on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. yogurt in the walk in cooler
- Observed residue build-up on nonfood-contact surface. lower areas, cabinets, shelves, etc mostly all soiled
- Observed residue build-up on nonfood-contact surface. shelves above reach in coolers
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers. most every container is soiled, being used to store utensils, dry goods, etc
- Plumbing system in disrepair. hot water line leaking at the faucet first sink in the kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown rice 132 f degrees (small holder) rear line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, egg rolls, pork, shrimp, beef, rice in the walk in cooler
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9/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink at bar not accessible for employee use at all times. Blocked by bottles stored inside. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. By door to dining room.
- Critical - No conspicuously located thermometer in holding unit. Cookline reach in cooler.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of dust on nonfood-contact surface. Shelving over cookline. Repeat Violation.
- Observed build-up of grease on hood filters.
- Critical - Observed cloth used as a food-contact surface. On sprouts. Corrected On Site.
- Critical - Observed container of vitamins improperly stored on cookline. Corrected On Site.
- Critical - Observed cutting boards stained/grooved.
- Critical - Observed light buildup of soil in the interior of ice machine. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food, shrimp, thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site. Walk in cooler.
- Observed residue build-up on exterior of chest freezers.
- Observed reuse of single-service articles. Oil jugs cut and reused for food storage. Repeat Violation.
- Critical - Observed soil residue on plastic food storage containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door has large gap at bottom.
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1/9/2012 | Routine - Food | Warning Issued |
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service articles not re-used
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Employee hygiene
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
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