- Basic - Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler.
- Basic - Ceiling tile missing. In kitchen next to exit door.
- Basic - Clean linens stored on floor. Under front counter.
- 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. Observed cup of coffee on storage shelf with no lid.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter next to plates for customer. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed sweater and bag next to and touching ice scoop in bucket under front counter, cellphone next to napkins for customers on counter, mug next to paper towel on shelf in kitchen.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Waitress hair in front long enough to get in food.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 51 seats. License says 32. Gave operator seating change form.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door.
- Basic - Food stored on floor. Oil stored on floor under mop sink., bag in box soda on floor at front counter. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table.
- Basic - Mop sink has a hole at the side.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce stored in to go bag.
- Basic - Soil residue build-up on nonfood-contact surface. Soda syrup spill in bag in box soda cabinet behind front counter.
- Basic - Wall in disrepair. Next to hand sink at front counter. Tiles missing.
- Basic - Working containers of food removed from original container not identified by common name. Grits and fish fry on storage shelfs in kitchen.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 76f shelf behind front counter for 1.5 hours at 10:20 held without time or temperature control. Corrective action taken: operator decided to use temp control. Corrective action taken: butter 50f at 11:30.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked onions 125f at 10: 46 held above pan in make reach in cooler and then placed on cook line at room temp with no time nor temperature control. Corrective action taken: operator decided to use temperature control. 87f at 11:12.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed pantry cook change gloves with no hand wash in between when handling different foods.
- 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. Food handler washed lettuce and went to prep table and began to prepare lettuce without putting on gloves. Corrective action taken: food handler put gloves on.
- High Priority - First aid supplies improperly stored. Next to sugar ons storage shelf. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.observed raw pork sausage next to half and half milk in pantry reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 128f and grits 129f on steam table. Corrective action taken: operator turned up heat under steam table. Sausage gravy 155f, grits 166f final temp at 12:15.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw steak over ready to eat biscuits in reach in freezer.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food handler 1 crack shelled eggs and not change gloves before preparing food. Observed food handler 2 place raw ground beef on grill and continued to prepare other food. Corrective action taken: both food handlers washed hands and put on new gloves.
- High Priority - Toxic substance/chemical stored by or with food. Cleaning chemical next to oil in back area.
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed listerine tabs above single service cutlery, leather cleaner next to single service cup lids on counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in pantry reach in cooler. Cook stated it was made at 10 am yesterday.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. NEW UNITS HAVE THERMOMETERS PREINSTALLED IN THE BACK OF UNIT
- Basic - Bowl or other container with no handle used to dispense food. RAMEKIN USED AS SCOOP FOR COLD SPINACH
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. CONTAINERS OF COOKING OIL.
- Basic - Ceiling tile missing. THROUGHOUT KITCHEN
- Basic - Cove molding at floor/wall juncture broken/missing. FRONT COUNTER
- Basic - Employee personal items stored in or above a food preparation area. SHIRT HANGING FROM STORAGE RACK
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. FAUCET HANDLES FOR FRONT COUNTER HWS ARE RUSTED AND BROKEN AWAY IN PLACES
- Basic - Raw animal food stored above unwashed produce. SHELL EGGS STORED OVER LETTUCE IN BIG RIC
- Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened).
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. BARE WOOD IN KITCHEN
- Basic - Working containers of food removed from original container not identified by common name. SUGAR CONTAINER FOR FRONT COUNTER.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. BUTTER HELD ON FRONT COUNTER, 71°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food prepared in a private home. See stop sale. ESTABLISHMENT BAKING DESSERTS AT HOME.
- High Priority - Stop Sale issued due to food originating from an unapproved source. FOOD MADE AT HOME OF EMPLOYEE
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. OBSERVED OPERATOR CRACKING EGGS ON CUTTING BOARD AND NOT SANITIZED AFTER
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. OBSERVED USED SCRUB PADS IN KITCHEN HWS
- Intermediate - Hot water not provided/shut off at employee handwash sink. LABELED HWS FOR FRONT COUNTER
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. OPERATOR'S CO-COOK/DAD
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Kelbasi
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Gaskets/seals on holding unit in poor repair. Ice machine
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Back deep freezer
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over vegetables.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Main ice machine
- 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 in Reach In Cooler
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of grill build of grease
- Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes, onions in black cart on floor dry storage. **Corrected On-Site**
- Basic - Ceiling tile missing. By exit rear door.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in Ric 55F, second temp 43F 20mins later **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over RTE potatoes.. Raw bacon over lettuce in refridgarator .
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm chlorine WC **Corrected On-Site**
- 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. Turkey not date marked. Per operator brought out of freezer 2 days ago. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Windex under HWS.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
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