- Basic - Employee personal items stored in or above a food preparation area. Separate refrigerator in employees break room for cookies and other food products have employee lunches on same shelves with food for facility.
- High Priority - Displayed food not properly protected from contamination. Cookies at front counter are not completely protected. Cookies in a drawer type container and when draw is open all food is exposed. Corrective action taken to wrap each cookie separately
- 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. Products at buffet are on a to e as a public health plan but have no time marking for items. Corrective action taken, food is out 6:00am and Buffett closes at 9:30am. All food is discarded when Buffett is over each day **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemical bottles on same shelf with oatmeal and salsa in kitchen pantry **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizing bucket over 400ppm
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/22/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Microwave interior and inside of the door with rust that has pitted the surface.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. Out of quat sanitizer.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee with green shirt **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 47,51,54,butter packets 51,cream cheese54 ,Waffle mix 67 f at self serve station and hard boiled eggs 51 in reach in cooler **Admin Complaint** **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink setup 0 ppm.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. When asked to verify temperature with their thermometer . Thermometer reading 200 f. In reach in cooler and in waffle batter.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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5/20/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling in disrepair. Water dripping from ceiling tile on the dirty side of the 3 compartment sink.
- Basic - Food stored in a location that is exposed to splash boxes with juices were stored next to handsink, and under paper towel dispenser.**Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair, unit by 3 compartment sink.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, was 0 ppm.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of ice inside reach in freez by 3 compartment sink..
- No current insurance inspector's boiler report or boiler certificate available for boiler, fl058744, Fl058757 expired 3-14-13, Fl 058757 missing certificate. For reporting purposes only.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Warning** On cb none available. No mgr. available. Front desk person called mgr. asked employee working in the prep area for food handler card. She does not have any.
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12/23/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- 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. **Warning**
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9/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.handling muffins in back room **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Bulk milk in dispenser at 46 f **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake mix,at 75 f longer than four hours( started at 5:30 am) not on TPHC. Hard boiled eggs at 59 f longer than 4 hrs not on TPHC, BUTTER PACKETS AT 56 f in reach in cooler. hard boiled eggs and pancake mix added to THPC ,BUTTER PKTS DISCRDED. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Guest in dining room using self serve station .All items on TPHC discard time 9:30 am. Advised operator to revise the plan either mark each individual items or bring food on TPHC in two different times ( ie first batch at 5:30-9-30 and second batch 6:15-10-15 and identify each batch) All food discarded during the inspection **Corrected On-Site** **Warning**
- 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. **Warning**
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7/9/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/21/2013 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.coffee cup lids at self serve **Warning**
- Basic - Working containers of food removed from original container not identified by common name.brown sugar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter packets at 48,diced ham 52, Shreded cheese 51, yogurt 44 f On 08/21/2012 hard boiled eggs in reach in cooler were at 46 f **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. 15 Butter packets in the small bowl **Warning**
- 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. Reviewed **Corrected On-Site** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Reach-in cooler not 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. **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.bulk milk,open (Issued Bill of Rights Card. Reviewed the Big 5: Hepatitis A, shiga-toxin producing e-coli, salmonella typhi, shigella and the nori-virus, calibrated thermometer. Discussed restriction symptoms: vomiting, diarrhea, jaundice, fever/cold/flu like symptoms and open wounds/sores/lesions that can't be properly sealed. Gloves and/or utensils are used with ready-to-eat. Knowledge of the major food allergens is required by the 2009 FDA Food Code. The person in charge must be able to describe foods identified as major food allergens and symptoms they may cause. Major food allergens include milk, eggs, soybeans, tree nuts and peanuts, wheat, fish (including crab, lobster, shrimp, oysters, etc.), and foods containing these items. Allergic symptoms include, but are not limited to, hives; itching; swelling of lips, throat and/or face; vomiting; diarrhea; wheezing; and fainting. The person in charge must ensure food allergy awareness is part of employee training. Requirements will be phased in over a three-year period. Other 2009 Food Code changes were discussed with the operator.) bag of diced ham in RIC and Shreded cheese in RIC **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.Apples **Warning**
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2/20/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-21-2012.
- 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. This violation must be corrected by : 10-21-2012.
- Observed COFFEE FILTERS stored without protection from contamination.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 20A-08-1 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 0ppm.
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4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue, bottom was frozen, inside kitchen area .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, waffle mix was 56f, eggs were51f in the buffet line.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 0ppm.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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4/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination./ apples not wrapped
- Lights missing the proper shield, sleeve coatings or covers./ over buffet
- Critical - No conspicuously located thermometer in holding unit./ small reach in on counter
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ butter on buffet 46 f, sausage gravy 105 f Corrected On Site.
- Observed single-service articles improperly stored./ handles must all go the same way.
- Critical - Observed uncovered food in holding unit/dry storage area./ cereal in cabinet
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./ sausage gravy 105
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ pushed too far back Corrected On Site.
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8/16/2011 | Routine - Food | Warning Issued |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Thermometers provided and conspicuously placed
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed bulk milk dispenser with dispensing tube improperly cut. instructions indicate tube must be cut flush to spout.
- Critical. Handwash sink not accessible for employee use at all times. blocked by cart. Corrected On Site.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature, sausage.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5-1-10.
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3/1/2010 | Routine - Food | Warning Issued |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
| No report available. | 7/3/2008 | Routine - Food | Administrative complaint recommended |
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