- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used in bulk sugar container next to stove. **Warning** At callback, souffl cup in bulk sugar container in kitchen.
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda syrups in dry storage room. **Warning** At callback, CO2 tanks not secured in dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom. White garbage can in women's restroom is uncovered. **Repeat Violation** **Warning** At callback, establishment has no cover on trash can in women's restroom.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and kefir cheese in tall two door reach in cooler at front counter. Manager removed food from cooler. **Corrected On-Site** **Repeat Violation** **Warning** At callback, employee personal produce and cookies stored in front counter tall reach in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights near dish wash area. **Warning** At callback, lights over dish wash area still lacking protective shields.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line hand sink. **Repeat Violation** **Warning** At callback, no employee hand wash sign at hand sink in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bags used to hold frozen meatballs in chest freezer across from soda syrups in dry storage room. **Warning** At callback, frozen meatballs still stored in to go bags in chest freezer.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket near dish machine with chlorine over 200 ppm. Manager remade sanitizer bucket with chlorine at 100 ppm. **Corrected On-Site** **Warning** At callback, sanitizer bucket near dish machine has a chlorine reading of 0 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. Reach in cooler across from stove at 55° ambient by inspector thermometer and establishment ambient thermometer. Walk in cooler at 58° ambient by inspector thermometer. Instructed operator to move food out of malfunctioning coolers and to contact maintenance for units. **Repeat Violation** **Warning** At callback, walk in cooler holding all items at 41° or below. Maintenance man is currently working on reach in cooler unit. Instructed operator to remove items that are ambient cooling from reach in cooler. Reach in cooler across from stove at an ambient temperature of 47°. Do not store food in reach in cooler, until ambient thermometer is reading 41° or below.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water turned off at hand wash sink in kitchen area due to plumbing issue. **Warning** At callback, water still shut off at hand sink in kitchen. Operator stated that plumber has been contacted to work on sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No test kit for use with dish machine and sanitizer bucket. **Warning** At callback, establishment has no chlorine test kit available.
- 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. Multiple items cooling in walk in cooler with: Rice 50°, Marsala sauce 52°, and Alfredo sauce 50°. Alfredo sauce ambient cooling in cooler less than 4 hours. Instructed operator to move Alfredo sauce to other cooler and issued stop sale for other items. In reach in cooler across from stove: pasta 58° 60°, butter 58°, salmon 50°, egg wash 58°. Items are ambient cooling in cooler with ambient temperature of 55° by both inspector thermometer and establishment ambient thermometer. Instructed operator to put all items on ice and contact maintenance for unit. **Warning** At callback, items ambient cooling in reach in cooler across from stove with pasta 48°, egg wash 45°, and butter 47°. All other items on ice. Cooler at 47° by inspector thermometer. Maintenance man currently working on cooler unit at time of callback. Instructed operator to remove cooling items from reach in cooler.
- 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. Two Safestaff certificates expired. **Repeat Violation** **Warning** At callback, employee Safestaff certificates still expired for some employees.
|
10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used in bulk sugar container next to stove. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda syrups in dry storage room. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. White garbage can in women's restroom is uncovered. **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and kefir cheese in tall two door reach in cooler at front counter. Manager removed food from cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights near dish wash area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line hand sink. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bags used to hold frozen meatballs in chest freezer across from soda syrups in dry storage room. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket stored on floor near triple sink. Operator moved wiping cloth bucket off of floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler with: Baked chicken 58°, meatballs 54°, ground beef 49°, meat pie stuffing 49°, lasagne 52°, vegetable lasagne 51°, spinach 51°, fish 55°, stuffed chicken 49°. Cooler at an ambient temperature of 58° by inspector thermometer. Stop sale issued on out of temperature items. Instructed operator to contact maintenance for unit. **Repeat Violation** **Warning**
- High Priority - Container of medicine improperly stored. Employee Tylenol and vitamins stored in tall two door reach in cooler at front counter. Manager removed bottles from cooler. **Corrected On-Site** **Warning**
- 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. Dish machine chlorine 0 ppm. Instructed manager to contact maintenance. **Repeat Violation** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hotshot Ant and Roach Killer used inside establishment. Educated manager on use of pesticides. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Stop issued for rice 50° and marsala sauce 52° after cooling in walk in cooler overnight. Walk in cooler currently at 58° ambient by inspector thermometer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler across from stove, egg wash with raw eggs over cooked pasta. Employee moved egg wash to bottom shelf. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach walking on utensils in metal container at cook line make table. Employee killed roach. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed the following items in the walk in cooler above 41° with: Baked chicken 58°, meatballs 54°, ground beef 49°, meat pie stuffing 49°, lasagne 52°, vegetable lasagne 51°, spinach 51°, fish 55°, stuffed chicken 49°. Items have been in the cooler overnight. Cooler fan blowing 58° ambient by inspector thermometer. Operator discarded items. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket near dish machine with chlorine over 200 ppm. Manager remade sanitizer bucket with chlorine at 100 ppm. **Corrected On-Site** **Warning**
- 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. Reach in cooler across from stove at 55° ambient by inspector thermometer and establishment ambient thermometer. Walk in cooler at 58° ambient by inspector thermometer. Instructed operator to move food out of malfunctioning coolers and to contact maintenance for units. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water turned off at hand wash sink in kitchen area due to plumbing issue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No test kit for use with dish machine and sanitizer bucket. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer. Provided manager with thermometer. **Corrected On-Site** **Warning**
- 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. Multiple items cooling in walk in cooler with: Rice 50°, Marsala sauce 52°, and Alfredo sauce 50°. Alfredo sauce ambient cooling in cooler less than 4 hours. Instructed operator to move Alfredo sauce to other cooler and issued stop sale for other items. In reach in cooler across from stove: pasta 58° 60°, butter 58°, salmon 50°, egg wash 58°. Items are ambient cooling in cooler with ambient temperature of 55° by both inspector thermometer and establishment ambient thermometer. Instructed operator to put all items on ice and contact maintenance for unit. **Warning**
- 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. Two Safestaff certificates expired. **Repeat Violation** **Warning**
|
10/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in dry storage room next to soda syrups not secured . **Warning**
- Basic - Covered waste receptacle not provided in women''s bathroom. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line sink and also women''s restroom. **Warning**
- Basic - Pizza peel stored on top of soiled oven between uses. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray can of raid and bug killer on counter above front area hand wash sink. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: egg plant 46, cooked pasta 44, sausage 47, cooked spinach 48. Corrective action: instructed operator to keep food away from door and keep cooler closed. Make table reach in cooler at cook line: chicken 49, canned clams 49, fish 45, pasta 47 50, butter 50, and provolone 47. Corrective action moved items to other cooler. **Repeat Violation** **Warning** At callback: In walk in cooler: mozzarella cheese 39°, butter 47°, fish 36°, cut spinach 46°, ham 45°, cooked spinach 47°. Cooler fan blowing 44°. Instructed operator to turn cooler unit down.
- 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. Make table reach in cooler at cook line: chicken 49, canned clams 49, fish 45, pasta 47 50, butter 50, and provolone 47. Corrective action moved items to other cooler. **Repeat Violation** **Warning** At callback make table not in use, operator is not storing items in cooler until unit is repaired.
- 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. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP gas tank stored in dry storage room. **Warning**
|
3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in dry storage room next to soda syrups not secured . **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking at cook line. **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items in reach in cooler at front counter next to cash register. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves on shelf next to walk in cooler. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line sink and also women's restroom. **Warning**
- Basic - Pizza peel stored on top of soiled oven between uses. **Warning**
- Basic - Soiled reach-in cooler gaskets. Gaskets throughout restaurant. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Standing water in hand wash sink at cook line. **Warning**
- 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. Dish machine chlorine 0 ppm. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray can of raid and bug killer on counter above front area hand wash sink. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: egg plant 46°, cooked pasta 44°, sausage 47°, cooked spinach 48°. Corrective action: instructed operator to keep food away from door and keep cooler closed. Make table reach in cooler at cook line: chicken 49°, canned clams 49°, fish 45°, pasta 47° 50°, butter 50, and provolone 47°. Corrective action moved items to other cooler. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hard boiled eggs 110°, crab meat stuffing 120°, and cooked pasta with cheese 119°. Moved items to walk in cooler. **Warning**
- High Priority - Produce with mold-like growth. Moldy tomato in make table on cook line. Operator voluntarily discarded item. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Three live roaches in kitchen area next to walk in cooler. Roaches killed by operator. One dead roach next to reach in cooler at salad prep area. Operator cleaned up all roaches. **Corrected On-Site** **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Black mold like build up on ice chute at soda fountain. Operator cleaned chute. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up during inspection. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in men's restroom. **Corrected On-Site** **Warning**
- 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. Make table reach in cooler at cook line: chicken 49°, canned clams 49°, fish 45°, pasta 47° 50°, butter 50, and provolone 47°. Corrective action moved items to other cooler. **Repeat Violation** **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. Numerous cooked items in walk in cooler. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of green liquid next to dump sink at soda fountain. **Corrected On-Site** **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP gas tank stored in dry storage room. **Warning**
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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Make table cooler at cook line holding all product at 47. **Warning** Chicken 46 and pasta 47 both in main make table cooler at cook line, at callback inspection. At stip callback reach in cooler in make table on cookline all items at 45 - 50°: chicken 49°, opened canned clams 49°, fish 45°, pasta 47° 50°, and butter at 50°.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, chicken, and cheese all 47 in reach in make table cooler at cook line. Tcs dressings 47 in salad cooler behind front counter. **Warning** Chicken 46. Pasta 47. House made dressings 47 at callback inspection in main make table cooler and salad cooler. At stip callback reach in cooler at make table on cookline all items at 45 - 50°: chicken 49°, opened canned clams 49°, fish 45°, pasta 47° 50°, and butter at 50°.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine. **Warning** 0 ppm chlorine dish machine at callback inspection. 0 ppm chlorine dish machine at stip callback inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple. **Warning** At stip callback, no paper towels in men's restroom.
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3/26/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Covered waste receptacle not provided in women''''s bathroom. **Warning**
- Basic - Equipment in poor repair. Make table cooler at cook line holding all product at 47. **Warning** Chicken 46° and pasta 47° both in main make table cooler at cook line, at callback inspection.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, chicken, and cheese all 47 in reach in make table cooler at cook line. Tcs dressings 47 in salad cooler behind front counter. **Warning** Chicken 46°. Pasta 47°. House made dressings 47° at callback inspection in main make table cooler and salad cooler.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine. **Warning** 0 ppm chlorine dish machine at callback inspection.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple. **Warning**
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12/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil, entrance to kitchen. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- Basic - Equipment in poor repair. Make table cooler at cook line holding all product at 47. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, chicken, and cheese all 47 in reach in make table cooler at cook line. Tcs dressings 47 in salad cooler behind front counter. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple. **Warning**
- 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. 2 of 3 cards expired. **Warning**
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10/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bulk salt, entrance to kitchen. Removed. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil, entrance to kitchen. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Equipment in poor repair. Make table cooler at cook line holding all product at 47°. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, chicken, and cheese all 47° in reach in make table cooler at cook line. Tcs dressings 47° in salad cooler behind front counter. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Lasagna 43°, chicken 47°, pasta 46°, pasta 46°, cheese 46°. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine. **Warning**
- 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. Pizzas in display window. Wrote down time. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. Soiled with metal shavings. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to triple sink. Removed items. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple. **Warning**
- 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. 2 of 3 cards expired. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Crab meat
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose with gloves on **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Various items in steam table 90'F-105'F; corrective action reheated to 165'F
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items walkin cooler
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, DO NOT use machine to sanitize until unt is repaired and can sanitize at 50-100 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by crate and trash can. Corrected On Site. Moved.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chicken 98F in steam table at cookline. Corrective action - chicken put on time control temporarily until element has been replaced. All other steam tables functioning.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Pizza peel on dusty oven top. Corrected On Site. Moved both.
- Lights missing the proper shield, sleeve coatings or covers. Next to steam tables.
- 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. Two expired cards. Need to be retrained.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table at front of cookline. Corrected On Site. Discarded. Repeat Violation.
- Critical - Observed buildup of old soda and black debris around soda dispensing nozzles. Behind nozzles and around base of ice chute, at fountain.
- Critical - Observed encrusted, soiled material on slicer. Inside blade sharpener. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. Case of beer in ice in ice machine next to mop sink, rear storage room. Corrected On Site. Removed.
- 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. Operator scooping yeast to put in mixer.
- Critical - Observed interior of microwave soiled. Interior top of small microwave in kitchen. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, reach in cooler behind front counter.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Able to see light coming through sides of rear exit door by mop sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizzas in display window.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 98F, in steam table. Corrective action - placed on time control to be discarded at 3:30pm. All other steam tables functioning.
- Wet wiping cloth not stored in sanitizing solution between uses. On chest freezer behind front counter. Corrected On Site. Put in laundry.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Salad make table cooler
- Violation: 10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door.
- Critical - Violation: 53B-08-1 Observed expired employee training. 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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5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler food temped at 61F. Ambiant thermometer reading 58F
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door.
- Critical - No conspicuously located thermometer in holding unit. Salad make table cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on cutting board.
- Critical - Observed buildup of slime in the interior of ice machine. Interior top splash guard. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Up under blade sharpner. Cleaned by employee. Corrected On Site.
- Critical - Observed expired employee training. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Cook washed hands at 3 compartment sink.
- Critical - Observed food stored on floor. Soda fountain box by soda fountain machine
- Observed gaskets with food debris build-up. Salad make table cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink on line has walkin condenser condensation pipe draining into handsink. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Frozen on site raw beef, stored over ready to eat foods in chest freezer
- Critical - Observed interior of microwave soiled. Slight build up in interior of both microwaves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza make table cooler and salad make table cooler
- Observed leaking pipe at plumbing fixture. Under cookline handsink Repeat Violation.
- Observed nonfood-contact equipment in poor repair Cooler door on make table cool opposite grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in pizza make table temping at 61F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/26/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Sanitizing concentration
- Single service items properly stored, handled, dispensed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Wiping cloths clean, used properly, stored
- Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical - (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.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical - Cross-connection, back siphonage, backflow
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Plumbing installed and maintained
- Critical - Thermometers provided and conspicuously placed
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9/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical - (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.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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9/13/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in front reachin cooler Corrected On Site.
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza's at front counter. All pizza's must be discarded by 1:30pm 6/6/11 At callback pizzas being held without time indicators
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee bare handing pizza toppings. Another bare handing spinach and articoke filling. Corrected On Site. Repeat Violation. 6/6/11 At callback observed employee bare hand cheese for pizaa.
- Violation: 10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Scoop for icemachine in back storage room, stored on top of icemachine on dirty tray
- Violation: 10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Corrected On Site.
- Violation: 15-32-1 Observed reachin cooler gasket torn/in disrepair. Salad make table cooler
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. In prep area Repeat Violation.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Both microwaves
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. At mopsink after splitter on non-chemical side.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. In back storage room
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6/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. In back storage room
- Equipment and utensils not properly air-dried. Hotel pans wet nesting, opposite 3 compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink at cookline
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Scoop for icemachine in back storage room, stored on top of icemachine on dirty tray
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Corrected On Site.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee bare handing pizza toppings. Another bare handing spinach and articoke filling. Corrected On Site. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils on edge of 3 compartment sink, stored in plastic container with debris build up in bottom
- Critical - Observed interior of microwave soiled. Both microwaves
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad and pizza make table coolers
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in front reachin cooler Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair. Salad make table cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza's at front counter. All pizza's must be discarded by 1:30pm
- Critical - Vacuum breaker mising at hose bibb. At mopsink after splitter on non-chemical side.
- Wet wiping cloth not stored in sanitizing solution between uses. In prep area Repeat Violation.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DAIRY ,walkin cooler. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED FOODS ,LEFT OVER FOODS all in walkIN cooler NOT DATED. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.SEVERAL CONTAINERS of GRANULES in kitchen not identified.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FRESH GARLIC in oil was found in cooks line container at 68f . Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.COOKED PORK LOIN placed on front area HOT HOLD unit and found at 98f. Repeat Violation. Corrected On Site.
- Critical. Observed food stored on floor.FOODS DELIVERY may not remain on floors MUST BE STORED PROPERLY imediately.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.PIZZA MAKER EMPLOYEE making pizzas WITH BARE HANDS . Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.(WEARING WATCHES )front management INVOLVED IN FOOD PREPARATION ( SALAD ) etc.
- Critical. Observed employee handling soiled TOWEL WEARING GLOVES engage in cleaning cutting board THAN DID NOT TAKE OFF GLOVE or WASH HIS HANDS , he than returned to PREPARATION OF PIZZA ( NEVER WASHED HANDS ). Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean utensils/equipment stored in dirty drawers, racks, THROUGHOUT ESTABLISHMENT many plates with debris ,shelving dirty etc.
- Observed food debris accumulated on kitchen floor.UNDERNEATH EQUIPMENT in kItchen .
- Observed floor area(s) covered with standing water and food debris INSIDE WALKIN COOLER.
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11/16/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.CHEESES / DAIRY inside walk in cooler not dated. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ALL cooked foods inside walk in cooler HAVE NO DATES . Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.BULK SALT. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FRESH GARLIC in oil found at 69f in preparation table cooks line. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other inside front area Box freezer . Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with old food and/or soil deposits.HOBART MIXER unit. Repeat Violation.
- Critical. Observed interior front area of reach-in freezer soiled with accumulation of food residue. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, THROUGHOUT kitchen / dishwasher area.
- Equipment and utensils not properly air-dried.DISHWASHER AREA shelving does not allow for proper air drying WATER DOES NOT DRAIN solid shelving .
- Observed attached equipment soiled with accumulated grease.HOOD FILTERS.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor/ several boxes of vegatables and bag of onions. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
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9/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked/ cooked foods and prepared foods inside walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water/ bag of raw chicken inside water bucket in comparment sink. Corrected On Site.
- Critical. Observed raw SHELL EGGS stored over ready to eat vegatables inside walk in cooler racks. Repeat Violation.
- Critical. Observed food stored on floor/ several boxes of vegatables and bag of onions. Repeat Violation.
- Critical. Observed employee engage in food preparation, not washing hands prior to changing gloves . Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner/ EXCESSIVE AMOUNTS of UNSEALED WOODEN SHELVINGS throughout establishment . Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.DISH RACKS . Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets/ several units throughout kitchen.
- Critical. Observed interior of microwaves soiled/ cooks line.
- Critical. Observed buildup of PINK MOLD like substance on SODA MACHINE ice dispenser shout in front counter area.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits/ throughout establishment DRY PASTAS stored in dirty storage shelving and multiple BULK FOOD containers are DIRTY .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue/ several units throughout kitchen.
- Observed build-up of food debris, dust or dirt on bottoms of STEAM TABLES units undernearh HEAVY FOOD DEBRIS.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored/ IN USE PLATES stored on cooks line area racks above microwaves PLATES ARE DIRTY and are being stored INVERTED and in a protected manner. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing/ front counter had wool sponges inside. Repeat Violation.
- Floors not maintained smooth and durable/ back area kitchen WALL COVINGS made of WOOD missing floor tiles and COVINGS are full of GREASE and OLD FOOD DEBRIS. Repeat Violation.
- Observed WALK IN COOLER flooring made out of WOOD that is not easily cleanable and not absorbent FOUND EXCESSIVE DEBRIS on floors inside walkin cooler FOOD DEBRIS and excessive dirt.
- Observed wall soiled with accumulated black debris in dishwashing area/ HEAVY BLACK MOLD like substance throughout dishwasher area walls . Repeat Violation.
- Observed wall soiled with accumulated food debris/ throughout back kitchen . Repeat Violation.
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7/6/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/4/2008 | Routine - Food | Warning Issued |
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