- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter left sitting out at room temperature.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Ham, cook line cooler 50°F, advised to use ice bath, another cooler or time in place of temperature. Ice bath used
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cook line tomatoes 65°F, advised to use ice bath, another cooler or time instead of temperature. Ice bath used
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- 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. Cook line cooler ambient air 55°F, advised to repair or replace or use nearby cooler or ice bath.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reachin cooler, coleslaw, chicken salad, pasta, mashed potatoes, spinach, etc
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Interior of ice machine.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Also spatula.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Ham 48°F in ice bath which had melted. Ice replenished.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48°F in what was ice bath, now melted. Ice bath replenished.
- High Priority - Produce with mold-like growth. Strawberries. Discarded by cook. **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty/greasy ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys on prep table. **Corrected On-Site**
- Basic - Equipment in poor repair. Handle missing on reachin freezer door.
- Basic - Food stored in a location that is exposed to splash/dust. Handsink by steam table. Items on steam table not covered.
- Basic - Food stored in holding unit not covered. Reachin coolers, and steam table.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam takeout containers
- Basic - Soil residue build-up on nonfood-contact surface. Holster for can opener
- Basic - Soiled reach-in cooler gaskets. At cook line.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Powder sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tray of food on cook line had been out less than four hours. Cook put items on ice and time as a control was discussed.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Two cell phones on kitchen prep table.
- High Priority - Raw animal food stored over cooked food. Reachin cooler, raw sausage stored on top of cooked pasta. **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage in reachin cooler **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Single-service items stored on floor in dry storage area. Styrofoam takeout containers
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Walkin cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage [coffee] on preparation table where foods are being portioned. Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen cookline
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Cooked chicken next to raw hamburger patties in reachin cooler.
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4/30/2012 | 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. Observed cook crack eggs, change gloves to touch ready to eat foods but failed to wash hands between glove changes.
- Critical - Observed food stored on floor. Box of tomatoes on floor in dry storage area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw burger patties stoored next to cooked meatloaf in reachin cooler. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Styrofoam takeout containers should be stored covered or inverted.
- Critical - Observed soiled reach-in cooler gaskets, cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, rice, chilli, walkin cooler and soup in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.[cookline'
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over cooked food. Observed eggs stored over meatloaf in reachin cooler . Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed unlabeled squeeze bottle. Soap by kitchen handsink.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.[5] Callback 5/10/11, extenuating circumstances, rescheduled their test date to 5/25/11.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Randy Johnson [1/19/11] and Shannon Crager [3/1/11] This violation must be corrected by : 5/10/11. Callback 5/10/11, extenuating circumstances, reschrdled their test date to 5/25/11.
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5/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. One secured two others not secured.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.[5]
- Observed employee with no hair restraint. Waitstaff scooping soup and jelly, etc.
- Critical - Observed expired Food Manager Certification. Randy Johnson [1/19/11] and Shannon Crager [3/1/11] This violation must be corrected by : 5/10/11.
- Critical - Observed food stored in ice used for drinks. Observed water bottle in ice bin. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Hashbrowns at cookline have bowl used to scoop.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Coldcuts and cheese, reachin cooler.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Observed open bags of cornbread mix, grits, baking soda, brown sugar, breadcrumbs, in dry storage room.
- Observed utensils stored in crevices between equipment. Knives stored between prep table and deep fryer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pot roast and meatloaf, reachin cooler.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Soap at waitstation handsink.
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3/10/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler, potatoe salad, chicken salads, tuna salad, cooked pastas, cooked vegetables, sauces, soups, etc lack datemarking.
- Critical. Working containers of food removed from original container not identified by common name. Large plastic containers for flour, sugar, etc.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Observed lids stored soiled black plastic tubs.
- Critical. Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.[one page from a callback inspection is all that is available]
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink in women's restroom.
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7/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, 67degF, pancake batter, 52degF, coleslaw 53degF Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach-in below counter.
- Critical. Food not properly protected from contamination in baine marie table on cookline. Foods closest to handwash sink not covered and in splash zone from sink. Corrected On Site with lids.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook not properly washing hands and changing gloves after cracking raw eggs then handling other foods.
- Critical. Observed improper use of bowl/plastic food container or other container used to dispense food that is not ready-to-eat. Flour and sugar scoops-handles touching food. Dry storage room containers.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. From shell eggs to ready-ro-eat foods.
- Observed build-up of debris below cookline microwaves.
- Critical. Hot water not provided/shut off at employee hand wash sink in women's restroom.
- Critical. Handwash sink at cookline not easioy accessible for single cook to use at all times. Located below a microwave that causes employee to have to stand bent over and watching to not hit head.
- Critical. Observed handwash sink used for purposes other than handwashing. Front line sink near dishwasher full of dirty dishes.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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5/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/22/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed food being cooled by nonapproved method. Mashed potatoe at 121 degrees F. setting out at room temperature. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers. Overhead lights at cookline .
- Lights missing the proper shield, sleeve coatings or covers. Overhead lights in food prep areas of kitchen .
- No Heimlich maneuver sign posted.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/23/2009 | Routine - Food | Warning Issued |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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