- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cool sausage grave, uncovered in the refrigerator, until it reaches 41°F - then cover.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the dry-storage 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. Provided "Big Five" handout.
- 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. Label open bag of precooked sausage with the date it is originally opened.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store the cases of cups and napkins,off the floor, in the kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Emphasize, to employees, the importance of washing hands every time they change disposable gloves. **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. Label open bag of precook end sausage with the date it is originally opened. Discard any unserved portion at the end of seven days.
- 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. New employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the repackaged, refrigerated sausage with the date it is repackaged.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the open container of milk with the date it was opened.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open cartons of milk with a 7-day-date label.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open containers of milk must be marked with 7-day-date labels. Corrected On Site.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in reachin cooler.
- Observed single-service items stored on floor./foam cups.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils /handsink in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions./ handsink in breakfast room.
- Critical. Handwashing cleanser lacking at handwashing lavatory./handsink breakfast room.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ mixed fruit in reachin cooler.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils in handsink.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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