- Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom
- Basic - Build-up of grease on nonfood-contact surface. To the rear plate of the stove closest the ice machine
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean linens stored in improper location, hanging cloths off the apron instead of storing in a sanitary bucket.
- Basic - Clean, single-use gloves not handled in a sanitary manner. Employees are reaching into the glove dispenser without first washing hands, because these gloves are not stored near the hand sink.
- Basic - Lime scale build-up inside ice machine.
- Basic - Washer/dryer is located adjacent the ice machine in an open room (hallway type) or area, combined cooking and cleaning area. The washer dryer should be moved away from the cook line due to dust, chemicals and chemicals. **Repeat Violation**
- Basic - Wet wiping cloths not laundered daily. The towels on the drying rack are not being changed out daily. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero. The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks, food prep employees in the kitchen. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken 47 marinated the previous evening, covered while cooling. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met.
- High Priority - Toxic substance/chemical improperly stored when located over the cloths in the storage closet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket @ exceeding 200 ppm. The following corrective action was taken dumped half of the solution added water. 100 ppm second test **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- 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. Employee training could not be produced **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Washer/dryer is located on the cook line and foods, equipment, single service items are all exposed to the dust from the laundry facility. Recommend moving the laundry facility away from the cook line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta three containers 45.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Dust on exhaust pipe to the laundry room, and associated surfaces in the general area
- Basic - Washer/dryer not protected from contamination. Located in the kitchen not completely separated from food contact surfaces **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese dated 8/23
- 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. Tuna not dated
- Intermediate - Food manager certification expired. James McFadden expired on 4/13
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The kitchen Manager is not certified.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Used as a liner for the drying rack by the ware wash area **Corrected On-Site**
- Basic - Washer/dryer not protected from contamination. Located on the cook line
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Poultry over beef, and cooked duck sausage in the reach in freezer in/at prep area **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands, placed on gloves and finished by placing on a hair net. **Corrected On-Site**
- 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, heavy cream
- Intermediate - Cutting board(s) stained/soiled. X2 in the prep area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee wearing bands on wrist while working with foods and equipment in the kitchen Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. bread sitting in container with raw wrapped meats Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shrimp raw non commercially wrapped stored over vegetables in a storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed white towels used as a food-contact surface, when wrapped around vegetables
- Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single-service articles. located on the cookline/three compartment sink area
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Employee is physically drying utensils with a towel Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five
- Equipment or utensils not designed or constructed in a durable manner. using cloths as a mat for cutting boards, instead of rubber mats
- Critical - Fruits/vegetables not washed prior to preparation. Asparagus Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cups on prep table in kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling bread with bare hands. corrective action taken placed on gloves Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blue cheese, sour creams, open not dated.
- Critical - Stop Sale issued due to adulteration of food product. touching bread with bare hands 2 loafs
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Oil bottle in kitchen .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Employee prepping thyme with bare hands.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Clean utensils not stored inverted or in a protected manner.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. ri freezer meat over pasta & bread
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. prep cook @ side table chopping rte
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed toxic item stored in food preparation area.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over bottle water
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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