- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked by dish area. Corrected ran through dis washer. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On back splash of soda dispenser. Corrected, cleaned during inspection. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Corrected with label. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At two sinks by bar, corrected towels added. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar. Corrected, cleaned during inspection. **Corrected On-Site**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No current insurance inspector''s boiler report or boiler certificate available for boiler. For reporting purposes only. Certificate on boiler expired on 4/26/2009 **Warning**
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. With cooked rice under cook line. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves, also gaskets on make tables. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. 4, dry storage. **Warning**
- 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. On prep table were plastic wraps are.-discarded. **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered. Bucket of uncooked rice, it was also on floor. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cutting lettuce. **Warning**
- High Priority - 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. Employee cutting lettuce. Discussed AOP with kitchen manager and forms were provided. Lettuce was discarded, employee washed hands and put on gloves. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. By dish area. **Repeat Violation** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Removed splinter, hose was connected directly on hose bibb. Faucet has a built-in backflow preventer. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pulled beef 44-46°, cooked pork tamales 45°, raw shrimp 45°. Walk in cooler. Food was cooked Saturday, per kitchen manager. Stop Sale issued. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Package of raw steaks over cooked pork for tacos al pastor. Right make table. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Cold holding equipment incapable of 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. Walk in cooler, three thermometers in unit one reads 50°, another one reads 45°, last one reads 42° **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish detergent, wire sponges. Next to triple sink. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Large pan of rice left under cook line. Kitchen manager explained he leaves it there for 4-hours then discards it, no time mark or written procedure available. Rice was at 180°F. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork tamales, pulled beef, kitchen manager stated food items were cooked on Saturday. Also, flan in front reach in cooler was cooked Saturday. No date marking. **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Certificate on boiler expired on 4/26/2009 **Warning**
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12/23/2013 | Routine - Food | Warning Issued |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Cold water not provided/shut off at employee hand wash sink. Hand sink in dish washing area. Priority: Intermediate
- High Priority - Observed: Dented/rusted cans present. Dented can of jalapenos. Thrown away. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Hot water not provided/shut off at employee hand wash sink. Hand sink in dish washing area. Priority: Intermediate
- Basic - Observed: In-use utensil in non-potentially hazardous food not stored with handle above top of food within a closed container. Using bowl as a scoop in chicken prep spice. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Live fly in kitchen. Priority: High Priority
- Observed: No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Certificate expired 2009. Priority: Reporting
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at hand wash sink. At hand sink in prep area. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No soap provided at hand wash sink. In dish washing area. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. food has been cooling overnight. Pork in walk in cooler cooking overnight at 58 degrees. Pork put in smaller containers and put in walk in freezer. At end of inspection, pork was at 42 degrees. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pork and refried beans in walk in cooler in big deep pans. Food put in smaller pans. **Corrected On-Site** Priority: Intermediate
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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2/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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