- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk-in freezer floor.
- Basic - Ceiling tile missing. In Dish wash machine area, behind left chimney.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Dough cutter on grill cook line stored in crack with old food residue.
- Basic - Interior of microwave soiled with encrusted food debris. On grill cook line. **Repeat Violation**
- Basic - Objectionable odor in establishment. Grill cook line, right end, has objectionable odor.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon arrival a service technician was working on Dish wash machine, machine was operating at hi-temp prior to end of inspection. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On grill cook line, over cold hold food drawers. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. A portion scale stored on a box by walk-in freezer had accumulation.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Tracy is unable to show proof.
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11/06/2014 | Complaint Full | Warning Issued |
- 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. (Drink on cook line on shelf with clean plates) **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. (Floor under steam line soiled)
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old food stuck to clean dishware/utensils. (On some lids on pot and pan rack. Bowl for turkey and gravy stacked as clean but soiled)
- Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser not covered)
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (Rice pilaf from previous night @ 53°f)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. (Rice pilaf from previous night @ 53°f. Manager discarded) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Butter packets on server line @ 69°f)
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Interior upper edge along the back of the ice bins on server line soiled)
- Intermediate - Accumulation of encrusted food debris on/around mixer head. (Mixer in back-up area encrusted. Milk shake mixer soiled) **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Reach-in cooler shelves on cook line soiled)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Rice pilaf from previous night @ 53°f)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Rice pilaf made on 9/3/2014 but dated 9/4/2014. Prep and back-up employees confirmed product was not prepared on 9/4/2014)
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. (Dicer stored on top of oven with food debris)
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet)
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. (Case of Salt pellets on floor in water heater closet) **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. (Raw chicken breasts on sheet pan not covered) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw shrimp and raw fish over RTE sugar ham and RTE cooked turkey breasts) **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. (Milk not marked when opened)
- Intermediate - Handwash sink used for purposes other than handwashing. (Lids and utensils in hand sink on cook line) **Corrected On-Site**
- Intermediate - Required employee training provided by a person who is not a certified food manager.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old food stuck to clean dishware/utensils.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook took dirty dishes to dish room and returned to cook line and began preparing food.
- 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. Cook bread
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake Batter 50°F discarded
- 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. Pancake Batter **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Walk in cooler. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Brown sugar. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Left ice machine. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Muffin cups. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At batter station. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Food release **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Left machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Left server station.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dry storage. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen, water buildup in missing tile areas.
- Basic - Interior of microwave soiled with encrusted food debris. Bottom microwave at cook line. Interior top.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Side opposite chemical side, breaker needs to be moved from middle to side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and cottage cheese 50-51? in cooler at server side of service window, exposed to heat from lamp. Corrective action - added to time control.
- Intermediate - Encrusted, soiled material on slicer.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Backflow prevention device missing at hose bibb. Splitter on the mop sink.
- Equipment and utensils not properly air-dried. Clean equipment wetnesting
- Critical - Observed interior of ovens soiled.
- Observed old food stuck to clean dishware/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee improperly washing hands. Less than 20 seconds. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Cook filling a pitcher of water.
- Observed old food stuck to clean dishware/utensils.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed soil buildup inside ice bin. Beverage system ice bins.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- 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 contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Pre-flushed, scraped, soaked
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. prep pans
- Critical - Manager lacking proof of Food Manager Certification. James and Joliene
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooked sausage, tomatoes and bread. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters above ovens
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff not washing hands after handling dirty dishes and employee touched touched face and then picked up plate of food. Corrected On Site.
- Observed food debris accumulated on walkin freezer floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ovens, cutting boards, can opener and mold-like buildup on interior of beverage system ice bin.
- Observed residue build-up on nonfood-contact surface. Gaskets and interior of reachin coolers and freezers.
- Observed sugar scoop with handle in contact with food. Also, chicken salad and lettuce utensil handles were in contact with food.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures#7 holding milk at 47.
- Critical. Observed food stored on floor in walkin. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Using a souffle cup for nuts. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.When changing gloves. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets through out kitchen. Repeat Violation.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler several on cookline.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue pancake unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface under dish shelf. Repeat Violation.
- Observed clean plates and dirty plates dtored together. Corrected On Site.
- Equipment and utensils not properly air-dried large pans. Corrected On Site.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Observed food debris accumulated on kitchen floor freezer and under equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Employees have not received training related to their assigned duties dishmachine operator didn't know chemical perimeters.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above apples and hashbrowns 123-131. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit in chest freezer Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation shell eggs above batter.
- Critical. Observed employee improperly washing hands washed for 5 sec.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions by ice machine.
- Observed equipment in poor repair lid broken Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair cooler #12 & 13.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on mixer head batter mixer.
- Observed residue build-up on nonfood-contact surface handsink in kitchen.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees on cookline.
- Observed attached equipment soiled with accumulated dust.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
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7/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Please see inspection report for more details.
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7/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.USING TIME BUT NOT DISCARDIND AFTER FOUR HOURS.PANCAKE MIX DATED 7/17 6:00AM. AT 10:45 AM IT WAS STILL BEING USED.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.LEAVING WORK AREA WITH GLOVES ON , RETURNING TO WORK THEN HANDLEING RTE FOODS WITHOUT CHANGING GLOVES .
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.HANDLEING BREADS,PRECOOKED BACON/HAM,PANCAKES,ETC. WITH BARE HANDS.
- Critical. Soiled items not properly loaded into warewasher to expose all surfaces or allow drainage.
- Dishware not cleared of gross food and waste prior to being placed in dishmachine.
- Observed old food stuck to clean dishware.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed mold like substance on hood above steam kettles . HAND PRINTS AROUND WIC DOORS. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.
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7/17/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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