- Basic - Cloth used as a food-contact surface. Wet cloth placed on top of cut lettuce in tall two door reach in cooler.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking eggs while wearing large watch. Employee removed watch. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers on storage rack above slicer in kitchen. **Repeat Violation**
- 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. In display cooler salads, sandwiches, and wraps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above food service area at front counter. Also lights in dry storage room in downstairs area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in make table in kitchen area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken thawing in box at bottom of crash cart in kitchen. Employee moved chicken to reach in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket chlorine over 200 ppm.
- 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. Front counter display cooler at 48° ambient by both inspector thermometer and establishment ambient thermometer. Instructed manager to remove food from cooler and contact maintenance.
- Intermediate - Encrusted material on can opener blade. Food residue build up on can opener blade in kitchen.
- Intermediate - Encrusted, soiled material on slicer. Build up of meat behind slicer guard.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Water jug and wisk stored In hand sink near cash registers. Also sanitizer bucket stored in hand sink near triple sink. Employees removed items from hand sinks. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. At self serve soda fountain, build up of red slime in back of ice chute.
- Intermediate - No soap provided at handwash sink. No soap at hand wash near triple sink in kitchen area.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Chicken wrap at 49° and ham salad at 56° in display cooler at front counter. Cooler at 48° ambient. Corrective action: instructed manager to move items to other coolers.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in tall two door reach in cooler.
- Basic - Employee personal items stored in or above a food preparation area. Employee cellphone on shelf next to dry goods above table with slicer and can opener.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on dish rack above triple sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous throughout kitchen.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine 0 ppm.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In storage room tall two door reach in cooler, cooked meats and soups not date marked. Prepared 3/28/14.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler at entrance to kitchen.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar.
- 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. Sandwiches, wraps and salads in display case.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Repeat Violation**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at both sinks.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on prep tables.
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several cases and a bag of chicken.
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at both sinks.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not working in walk in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on prep tables.
- Basic - Working containers of food removed from original container not identified by common name. Bulk round container ,sugar.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice96? . Corrective action, reheated .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee rinsed utensil in handwash sink. Wire whisk in hand sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Second hand wash sink has dirty dishes piled up inside.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at both hand sinks.
- 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 - No soap provided at handwash sink. Empty dispenser at one hand wash sink.
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5/20/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Dispensers not yet installed at handsinks. Not yet open to public
- Lights missing the proper shield, sleeve coatings or covers. Above kitchen area
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Not yet open to public
- Critical - Observed food stored on floor. Soda fountain box on floor in storage cover
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6/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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