- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Service line **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Several areas of kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in coolers.
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks for dish machine
- Basic - Walk-in freezer gasket torn/in disrepair. Bottom corner of walk in freezer in disrepair. Torn gasket and loose metal trim preventing door from completely closing.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tempora batter 60°, mac n cheese 50°, raw steaks 45°. Less than 4 hours. Recommended rapid chil
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken quarters 112°, ribs 110° less than 4 hours. Recommended rapid reheat to 165°
- Intermediate - Microwave missing fan guard cover/splatter shield.
- 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.
|
09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. **Repeat Violation** **Warning** most gasket fixed several still in need.
|
4/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease. Hood over char area heavily soiled.
- Basic - Interior of microwave soiled with encrusted food debris. At least one oven heavily soiled.
- Basic - Plumbing system in disrepair. hand wash sink in expo area of kitchen not working at this time. manager states he has plumber coming. Same sink with handles removed and out of order.
- Basic - Soil residue build-up on nonfood-contact surface. Top of dishwasher. Heavy accumulation of muck on surface.
- Basic - Unnecessary items on the premise. Old equipment and tires in corral at back of building. tires and old equipment still stored at back of facility.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket by back door.
- Intermediate - Encrusted material on can opener blade. Heavy black material...
|
1/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris inside warewashing machine-front reserve cup on dish machine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface-top of dish machine heavily soiled. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment-walk in cooler. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing-under 3 bin sink. **Warning**
- 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- on dish machine. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Faucet/handle missing at plumbing fixture. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food stored on floor-open bag of flour in Alchohal closet. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old, unused equipment and tires stored outside at back door area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
|
1/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface-dishwash racks heavily soiled with black mold like substance.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Clean utensils or equipment stored in dirty container
- Basic - Cutting board has cut marks and is no longer cleanable-most boards throughout facility
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Dirty apron on counter at cook line.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair-kitchen and bar area.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair. hand wash sink in expo area of kitchen not working at this time. manager states he has plumber coming.
- Basic - Sanitizing solution not maintained clean.
- Basic - Soil residue build-up on nonfood-contact surface. Top of dishwasher.
- Basic - Unnecessary items on the premise. Old equipment and tires in corral at back of building.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pulled chicken not cooled to 41 degrees within 6 hours. Chicken cooked and cooled overnight temped at 47-51°-STOP SALE ISSUED.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
|
11/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/28/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has bad cut marks and is no longer cleanable. **Repeat Violation** **Warning**/ observed cutting boards cooks line still have heavy cut marks and no longer cleanable
- Basic - Food storage container/container lid cracked or broken. **Warning**/ beans and mashed potatos lids cracked/ broken stored in the walk in cooler
- High Priority - Vacuum breaker missing at hose bibb. Dish area **Warning**/ no back flow on hose at 3 compartment sink
- High Priority - raw beef 47 to 50time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Recommend rapid chill.applied ice packs. Checked at the end of inspection found at 40 to 43 **Repeat Violation** **Warning** Observed gator 50 degrees f, shrimp 48 degrees f- cook corn on the cob 48 degrees f these TCS were above the chill line in cooks reach in cooler The raw chicken,shrimp in the bottom of the container were 41-43 degrees f Recommended the TCS items out of temperature above the chill line to be rapidly chilled chef states they have only been put there for 20 minutes to 1/2 hr
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**/ observed that there is still a heavy black/ green slime on ice shoot
|
5/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Cutting board has bad cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Floor tiles missing.cook line **Warning**
- Basic - Floors not constructed to be easily cleanable.broken tiles on cook line **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Hand sink draining slowly **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.70? **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Raw chicken (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler flaps torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.through out cook line **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter at expo 71? manager states put on line to get through rush.recommend rapid chill **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - French onion soup (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.130? recommend to reheat to 165? found soup at 170? **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items.in prep area **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Dish area **Warning**
- High Priority - raw beef 47? to 50?time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Recommend rapid chill.applied ice packs. Checked at the end of inspection found at 400 to 43? **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled.expo **Warning**
- Intermediate - Employee used handwash sink as a dump sink.bar **Warning**
- Intermediate - Heavy Accumulation of black mold-like substance on/around soda dispensing nozzles.bar **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar **Warning**
- Intermediate - No soap provided at handwash sink.bar **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.cooked ribs,cooked chicken cooked pork in the walk in cooler **Warning**
|
3/25/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in coolers on cookline holding 46-47 F.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-longboard at fry station. And other longboards throughout cookline.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair-uprightbstainless unit at fry station..
- Violation: 24-06-1 Observed clean utensils/equipment stored on floor in bar area.
- Violation: 29-17-1 Waste line missing at soda gun holster-beverage station at kitchen.
|
8/29/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in coolers on cookline holding 46-47 F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Green beans cooked at 10 am- temped at 64F at 2:30 pm.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Inspector calibrated unit.
- Observed clean utensils/equipment stored on floor in bar area.
- Observed cutting board grooved/pitted and no longer cleanable-longboard at fry station. And other longboards throughout cookline.
- Critical - Observed food being cooled by nonapproved method. Ribs and green beans cooling tightly covered.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buttetmilk-48F, Gator, shrimp and chicken-46F. Ribs-48-49 after 12 hours.
- Observed reach-in cooler gasket torn/in disrepair-uprightbstainless unit at fry station..
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Including poor cooling temps.
- Waste line missing at soda gun holster-beverage station at kitchen.
- Wet mops not hung to dry.
|
8/28/2012 | Complaint Full | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions-wait station.
- 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.Several new employees at this time.
- Observed attached equipment soiled with accumulated grease-hood and hood filters over fryers.
- Observed cutting boards heavily grooved/pitted and no longer cleanable-throughout cookline.
- Observed employee with no hair restraint. Server cutting lemons has wild unrestrained hair.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing. Sink basin holding sani bucket and expiditer filled pan in hws. Corrected On Site.
- Observed reuse of single-service articles-plastic handled bottles reused for various sauces etc. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink-hose and nozzle in 3 bin sink. Corrected On Site.
- Critical - Water pressure lacking at fixtures that require the use of water-handwash sink in wait station.
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5/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions-wait area by kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink-water temped at 75-76F.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices-cracked and broken cambros.
- 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. At least 2 new employees-dishwasher and one prep.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - handwash sink adjacent to office, heavily soiled.
- Critical - Observed food being cooled by nonapproved method. Items cooling in walk-in cooler, more than 12 hours temped at high 40s to high 50s and 60s. Stop sale issued on all applicable.
- Critical - Observed handwash sink used for purposes other than handwashing. Food wire wisk in handwash sink basin. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee using sink to fill water jugs. Corrected On Site.
- Critical - Observed minor encrusted material on can opener blade.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Observed personal item, purse stored on bartop cooler surface. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork butt cooling 12 hours temped at 66-67F. more pork butt 49F, beef brisket-49F, ribs-48F. All retemped after thermometer calibration.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Soup spoons at expo station.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Items cooled overnight, (more than 12 hours) temping in high40s, 50s and 60s. Pork butt-69F, #2 pork butts-49F, Brisket-49F, ribs-48F-see stop sale.
- Critical - Water pressure lacking at fixtures that require the use of water-handwash sink at beverage station by kitchen.
|
12/13/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried./getting better need to be more consistant
- Observed attached equipment soiled with accumulated dust./dead in insects light shields/ceiling tiles
- Observed cutting board heavily grooved/pitted and no longer cleanable./all others replace except the one in front of flat grill
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before scooping ice
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation./if observed on any further inspection administrative action may occur may
- Critical - Observed interior of microwave moderate soiled.
- Observed leaking pipe at plumbing fixture./employee handwashing sink Corrected On Site.
- Observed nonfood-contact equipment in poor repair/light shield cracked/broken walk in freezer
- Observed old labels stuck to food containers after cleaning./just a few need to work on some more
- Observed personal care item stored with food./phone cooks line Corrected On Site.
- Observed residue/gunk build-up on dishwashing racks
- Waste line missing at soda gun holster./waite station east side
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/24/2011 | Routine - Food | Call Back - Complied |
- Can opener blade not kept sharp - observed metal shavings.
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- 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. Pro
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelving to go waite station
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves./scooping ice
- Observed cutting board heavily grooved/pitted and no longer cleanable.sandwiches line Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on lemon slicer.
- Observed floor and wall junctures not coved./dishmachine area
- Observed floor area(s) covered with standing water./3 bin sink area ] Corrected On Site. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed gaskets/seals on cold holding unit in poor repair./tall freezer cooks line
- Critical - Observed heavy black buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing soiled water less than 135 degrees Fahrenheit./ice scoop Corrected On Site.
- Observed nonfood-grade containers used for food storage. Wadhed potatoes stored in original brown box.
- Observed old labels stuck to food containers after cleaning-several pans on clean dish racks.
- Critical - Observed potentially hazardous food, Gator thawed in standing water. Corrected On Site.
- Observed soda gun holsters with moderately accumulated slime/debris./small waite station and bar area
- Observed utensils stored in crevices between equipment./kknife expediters line
- Plumbing system in disrepair-handwash sink at dishwash area slow to drain.
- Waste line missing at soda gun holster./bar area
- Wet mop not hung to dry.
|
6/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./recommended rapid chill chicken cook line cooler Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./product in cook line draw stop sale-not able to determine how long out of temp
- Critical. Observed food being cooled by nonapproved method./turkey breast wrapped in foil during cooling process
- Observed cutting board heavily grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair/top missing on tall freezer heavy dust
- Wet wiping cloth not stored in sanitizing solution between uses./cooks l9ne Corrected On Site.
- Observed build-up of food debris,grease on the employee hsndsink cooks ne Corrected On Site.
- Observed single-service items stored on floor./to go cups
- Critical. Vacuum breaker mising at hose bibb./3 compartment sink dishmachine aa
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Observed food debris accumulated on storage room floor/under shelving
- Observed floor area(s) covered with standing water./dishmachine area
- Critical. Observed toxic item on premise that is not required for the operation of establishment./black flag
|
1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. #10 can of cherry pie filling and mexican style beans-stop sale issued.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pork butt at 58--61. Beef brisket at 60-64 F. Inspector calibrated thermometer to verify temps.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours-beans.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chicken soup and chili at 136+ after 1 hour plus. Suggested constant stirring and turn up heat to get hotter quicker.
- Critical. Observed food being cooled by nonapproved method. Pork butts and beef briskets put into large pans and into walk-in cooler to cool. Found items in walk-in cooler at 64 F. Repeat Violation fro 3/3/10 and 5/13/10.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoop stored on top of ice machine.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-sugar or other unlabeled white powder.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions-ice machine area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Many food storage containers with cracks and chips.
- Observed gaskets/seals on cold holding unit in poor repair-upright single door unit at cookline.
- Observed cutting board grooved/pitted and no longer cleanable-cookline.
- Observed a nonfood-grade basting brush used in food. 4 paint type brushes used for basting type jobs.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses-several areas throughout kitchen.
- Critical. Observed buildup of slime in the interior of ice machine. Back wall and door edge heavily soiled with black mold-like substance.
- Observed single-service items stored on floor. Plastic togo cups and clean linen towels-in liqor cage.
- Critical. Water pressure lacking at fixtures that require the use of water. Most all handwash sinks throughout kitchen.
- Plumbing system in disrepair-3 bin sink-faucet.
- Waste line missing at soda gun holster, soda machine at wait station.
- Critical. Observed spray hose at dish sink lower than flood rim of sink-dishwasher area.
- Critical. Observed handwash sink used for purposes other than handwashing. Knife and bucket in two different hws.
- Critical. Hand wash sink lacking proper hand drying provisions and soap. Supplies at other end of counter.
- Critical. Hand wash sink lacking proper hand drying provisions-bar area.
- Critical. Handwashing cleanser lacking at handwashing lavatory-cookline hws.
- Observed attached equipment, hood filters and surrounding flat surfaces heavily soiled with accumulated grease.
- Observed personal item stored with food-black aprons.
- Observed dirty apron on counter near ice cream freezer.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site. Repeat Violation from 3/3/10 and 5/13/10..
|
11/10/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
7/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. BBQ chicken piled in clear containers and cooled 4-5 pieces deep. Advised use of sheet pans-one layer thick, pans placed on speed rack. Chicken quarters still cooling-1 hour at 129-lids on items and stacked on top of each other prohibitting proper cooling.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-most boards throughout cookline. Repeat Violation. Most boards throughout kitchen.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Repeat Violation. Minor labelling still attached.
- Violation: 51-16-1 No plan review submitted and renovations have been made. This facility and previous owner has made changes adding a bar and walls to the dining room and did not file formal plan review. Facility has been given a 30 day warning to submit plans and application to tallahassee (by 4-5-2010) and have all changes deemed necessary made within 60 days. Repeat Violation. As of May 13, 2010 at 8:30 AM-No plan review submitted per Tallahassee PR dept.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 2 different managers noted they have certification but no proof and cook who holds only verified copy of CFM, not at this location today. No proof available at this callback inspection.
|
5/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pulled chicken at 55-60 F in reachin cooler.Advise quick chill to 41 or colder.
- Critical. Observed food being cooled by nonapproved method. Bbq chicken cooli in walk-in cooler in deep,covered pan. Product found at 120F. Product cooling in walk-in for approx 1 hour. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable-througjout kitchen. Sent for administratuve actions on this day. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning-sent for adminisative actions on todays callback. Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handwash sink at 3 bin sink area-no hot water.
- No plan review submitted-sent for administrative actions. Repeat Violation.
|
5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut Fuit including mellon holding at 45 F. Raw meats in drawers under grill holding at 45 F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings-holding at cookline-advised against product piled high-deeper pans or less product tokeep product in cooling zone.
- Critical. Observed food being cooled by nonapproved method. BBQ chicken piled in clear containers and cooled 4-5 pieces deep. Advised use of sheet pans-one layer thick, pans placed on speed rack.
- Critical. No conspicuously located thermometer in holding units--need to be placed in warmest part in coolers.
- Critical. Observed employee improperly washing hands-employee washed in cold water.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed employee with no hair restraint-expo line, food runners plating and garnishing plates.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several in use clear containers with cracks and chips. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable-most boards throughout cookline. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper temperature-per posted instructions by manufactuter-water temped at 150+.
- Equipment, containers and utensils not properly air-dried.
- Critical. Observed toxic item improperly stored-spray bottles in new bar area hooked on shelf with single service items and condiments.
- Critical. Observed unlabeled spray bottle.
- No plan review submitted and renovations have been made. This facility and previous owner has made changes adding a bar and walls to the dining room and did not file formal plan review. Facility has been given a 30 day warning to submit plans and application to tallahassee (by 4-5-2010) and have all changes deemed necessary made within 60 days. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 2 different managers noted they have certification but no proof and cook who holds only verified copy of CFM, not at this location today.
- Critical. Employees have not received training related to their assigned duties-dishwasher did not know how to check sanitizer levels in dishwasher.
|
3/3/2010 | Routine - Food | Warning Issued |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several containers with cracks and splits.
- Observed cutting board grooved/pitted and no longer cleanable. At least 1 long board on cookline heavily grooved.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Observed old labels stuck to food containers after cleaning. Several containers on shelves.
- Wet wiping cloth not stored in sanitizing solution between uses-By soups holding area.
- Critical. Hand wash sink lacking proper hand drying provisions and soap-south side of main bar.
- Garbage enclosure area in disrepair-fencing enclosure in poor repair and dumpster lids open.
- Observed personal item stored with clean dishes-womens purse hanging on clean diish shelf in kitchen prep area.
- No plan review submitted and renovations in progress. Facility took over existing restaurant that was undergoing remodeling-and other changes have been made including walls added.
- 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. Pro
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1/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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