- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.3 compartment sink
- Basic - Floor area(s) covered with standing water.by 3 compartment sink
- Basic - Food debris accumulated on kitchen floor.hallway next to side door
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ice scoop handle in contact with ice.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.hole in backdoor area
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.veggies in backdoor area in a room not screen
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Small flying insects in Bathroom area
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - OBSERVED BATHROOM DOOR NOT SELF-CLOSING.
- Intermediate - OBSERVED COMMERCIALLY PROCESSED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING.
- Basic - OBSERVED CUTTING BOARD HAS CUT MARKS AND IS NO LONGER CLEANABLE.
- Basic - OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT WHILE ENGAGING IN FOOD PREPARATION.
- Basic - OBSERVED FIXED EQUIPMENT EXPOSED TO SPILLAGE NOT SEALED TO ADJOINING EQUIPMENT/WALLS. THREE COMPARTMENT SINK NOT SEALED TO WALL.
- Basic - OBSERVED FLOORS NOT MAINTAINED SMOOTH AND DURABLE. IN KITCHEN.
- Basic - OBSERVED FOOD STORED ON FLOOR. IN DRY STORAGE.
- Basic - OBSERVED LIGHTS IN FOOD PREPARATION, FOOD STORAGE OR WAREWASHING AREA MISSING THE PROPER SHIELD, SLEEVE COATINGS OR COVERS.
- Intermediate - OBSERVED NO CHLORINE CHEMICAL TEST KIT PROVIDED WHEN USING CHLORING SANITIZER AT THREE-COMPARTMENT SINK/WAREWASHING MACHINE.
- Basic - OBSERVED NO CONSPICUOUSLY LOCATED AMBIENT AIR TEMPERATURE THERMOMETER IN HOLDING UNIT.
- Basic - OBSERVED NO CONTAINER INSTALLED FOR CATCHING GREASE FROM HOOD DRIP TRAY.
- Basic - OBSERVED NO HANDWASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES. IN FRONT COUNTER AND KITCHEN HAND WASH SINK.
- Intermediate - OBSERVED NO PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING PROVIDED FOR ANY EMPLOYEES.
- Basic - OBSERVED NO WASTE RECEPTACLE INSTALLED AT HANDWASH SINK IN KITCHEN PROVIDED WITH DISPOSABLE TOWELS.
- High Priority - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. HAM FOUND AT 50 DEGREES FAHRENHEIT IN REACH IN COOLER.
- Intermediate - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED.
- Basic - OBSERVED WALL AND/OR CEILING OBSTRUCTED WITH EXPOSED UTILITY LINES. ABOVE THREE COMPARTMENT SINK.
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5/14/2014 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Intermediate - OBSERVED ACCUMULATION OF BLACK/GREEN MOLD-LIKE SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE.
- Basic - OBSERVED BATHROOM DOOR NOT SELF-CLOSING.
- Basic - OBSERVED BOWL OR OTHER CONTAINER WITH NO HANDLE USED TO DISPENSE FOOD.
- Basic - OBSERVED BUILD-UP OF FOOD DEBRIS, DUST OR DIRT ON NONFOOD-CONTACT SURFACE. UNDER COOKING EQUIPMENT.
- Intermediate - OBSERVED CERTIFIED FOOD MANAGER OR PERSON IN CHARGE LACKS KNOWLEDGE OF FOODBORNE ILLNESSES AND SYMPTOMS OF ILLNESS THAT WOULD PREVENT AN EMPLOYEE FROM WORKING WITH FOOD, CLEAN EQUIPMENT AND UTENSILS, AND SINGLE-SERVICE ITEMS.
- Intermediate - OBSERVED COMMERCIALLY PROCESSED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING.
- High Priority - OBSERVED CUT TOMATOES COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. CUT TOMATOES FOUND AT 80 DEGREES IN KITCHEN.
- Basic - OBSERVED CUTTING BOARD HAS CUT MARKS AND IS NO LONGER CLEANABLE.
- Basic - OBSERVED DEAD ROACHES ON PREMISES. 1 DEAD ROACH IN FRONT COUNTER.
- High Priority - OBSERVED EMPLOYEE BEGAN WORKING WITH FOOD, HANDLING CLEAN EQUIPMENT OR UTENSILS, OR TOUCHING UNWRAPPED SINGLE-SERVICE ITEMS WITHOUT FIRST WASHING HANDS.
- High Priority - OBSERVED EMPLOYEE FAILED TO WASH HANDS BEFORE PUTTING ON GLOVES TO WORK WITH FOOD.
- Basic - OBSERVED EMPLOYEE PERSONAL ITEMS STORED WITH OR ABOVE FOOD, CLEAN EQUIPMENT AND UTENSILS, OR SINGLE-SERVICE ITEMS. CELL PHONE.
- Intermediate - OBSERVED EMPLOYEE WASHED HANDS IN A SINK OTHER THAN AN APPROVED HANDWASH SINK.
- Basic - OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT WHILE ENGAGING IN FOOD PREPARATION.
- High Priority - OBSERVED ESTABLISHMENT OPERATING WITHOUT A LICENSE FROM THE DIVISION OF HOTELS AND RESTAURANTS.
- Basic - OBSERVED FIXED EQUIPMENT EXPOSED TO SPILLAGE NOT SEALED TO ADJOINING EQUIPMENT/WALLS. THREE COMPARTMENT SINK NOT SEALED TO WALL.
- Basic - OBSERVED FLOOR AREA(S) COVERED WITH STANDING WATER. BY GREASE TRAP.
- Basic - OBSERVED FLOORS NOT MAINTAINED SMOOTH AND DURABLE. IN KITCHEN.
- Basic - OBSERVED FOOD STORED ON FLOOR. IN DRY STORAGE.
- Intermediate - OBSERVED FOOD-CONTACT SURFACES ENCRUSTED WITH GREASE AND/OR SOIL DEPOSITS. TOASTER.
- Basic - OBSERVED LIGHTS IN FOOD PREPARATION, FOOD STORAGE OR WAREWASHING AREA MISSING THE PROPER SHIELD, SLEEVE COATINGS OR COVERS.
- Intermediate - OBSERVED NO CHLORINE CHEMICAL TEST KIT PROVIDED WHEN USING CHLORING SANITIZER AT THREE-COMPARTMENT SINK/WAREWASHING MACHINE.
- Basic - OBSERVED NO CONSPICUOUSLY LOCATED AMBIENT AIR TEMPERATURE THERMOMETER IN HOLDING UNIT.
- Basic - OBSERVED NO CONTAINER INSTALLED FOR CATCHING GREASE FROM HOOD DRIP TRAY.
- Intermediate - OBSERVED NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION/HANDLING.
- Basic - OBSERVED NO HANDWASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES. IN FRONT COUNTER AND KITCHEN HAND WASH SINK.
- Intermediate - OBSERVED NO PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING PROVIDED FOR ANY EMPLOYEES.
- Basic - OBSERVED NO WASTE RECEPTACLE INSTALLED AT HANDWASH SINK IN KITCHEN PROVIDED WITH DISPOSABLE TOWELS.
- Basic - OBSERVED OLD FOOD STUCK TO CLEAN DISHWARE/UTENSILS.
- High Priority - OBSERVED PERSICIDE/INSECTICIDE LABELED FOR HOUSEHOLD USE ONLY PRESENT IN ESTABLISHMENT. IN CABINET BEHIND FRONT COUNTER.
- High Priority - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. HAM FOUND AT 50 DEGREES FAHRENHEIT IN REACH IN COOLER.
- Intermediate - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED.
- Basic - OBSERVED RIPPED/WORN TIN FOIL AS FOOD-CONTACT SHELF COVER.
- High Priority - OBSERVED ROACH ACTIVITY PRESENT AS EVIDENCED BY LIVE ROACHES FOUND. UPON OPENING A CABINET BEHIND THE FRONT COUNTER, I OBSERVED APPROXIMATELY 10 ROACHES SCURRYING AWAY. 5 MORE LIVE ROACHES FOUND ON SLICER. 6 LIVE ROACHES BEHIND STEAM TABLE IN KITCHEN. 14 LIVE ROACHES BY THREE COMPARTMENT SINK IN FRONT COUNTER. 3 LIVE ROACHES UNDER TOASTER. 3 LIVE ROACHES IN CABINET BY ICE MACHINE. 6 LIVE ROACHES IN FRONT COUNTER.
- Basic - OBSERVED WALL AND/OR CEILING OBSTRUCTED WITH EXPOSED UTILITY LINES. ABOVE THREE COMPARTMENT SINK.
- Basic - OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
- Basic - OBSERVED WIPING CLOTH SANITIZING SOLUTION STORED ON THE FLOOR.
- Basic - OBSERVED WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME.
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5/13/2014 | Food-Licensing Inspection | Emergency order recommended |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under cooking equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 1 dead roach in front counter.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink not sealed to wall.
- Basic - Floor area(s) covered with standing water. By grease trap.
- Basic - Floors not maintained smooth and durable. In kitchen.
- Basic - Food stored on floor. In dry storage.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. In front counter and kitchen hand wash sink.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Above three compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. At the time of the inspection, establishment was open to the public and serving patrons.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 80° in kitchen.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. In cabinet behind front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham found at 50° and cheese found at 50° in reach in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. Upon opening a cabinet behind the front counter, I observed approximately 10 roaches scurrying away. 5 more live roaches found on slicer. 6 live roaches behind steam table in kitchen. 14 live roaches by three compartment sink in front counter. 3 live roaches under toaster. 3 live roaches in cabinet by ice machine. 6 live roaches in front counter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any 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.
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5/13/2014 | Routine - Food | Emergency order recommended |
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