- Basic - Build-up of mold-like substance on nonfood-contact surfaces. Refrigerator door frames. **Warning**
- Basic - Holes in ceiling. Dry storage area. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer for wiping cloths. **Warning**
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4/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surfaces. Refrigerator door frames. **Warning**
- Basic - Holes in ceiling. Dry storage area. **Warning**
- Basic - Ice scoop stored on top of dusty ice machine between uses. **Corrected On-Site** **Warning**
- 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. Employee cutting lemons for beverage garnish with bare hands. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as an ice dump sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish area, racks stored in handsink. Cook line, Turkey breast and several squirt bottles stored in handsink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at ware washing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of certified food manager for establishment. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer for wiping cloths. **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. Cook vegetables, soup, cooked meats. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance. **Warning**
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2/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Door frames of refrigerators in storage area.
- Basic - Case of single-service articles, to go boxes, stored on floor in dry storage area. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Cloth covering biscuits.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler not maintaining time/temperature control for safety foods at 41 F or below. Unit may not be used for storing TCS foods until it is maintaining proper temperature. Prep cooler.
- Basic - Food-contact surface not smooth and easily cleanable. Water jug with narrow opening used for oil can not be properly cleaned and sanitized.
- Basic - Hole in ceiling. Dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in prep cooler.
- High Priority - Dented can present. Jalapeno slices. corrective action taken: can discarded.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cut tomatoes, washed lettuce, in prep unit. Less than 3 hours in unit. corrective action taken: product placed in colder unit.
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush used for butter blend.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tank not adequately secured.
- Basic - No conspicuously located ambient air temperature thermometer in wait station cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in ware washing area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop ice.
- Basic - Carbon dioxide tank not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Bins of potatoes.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in wait station cooler.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reuse of single-use articles. Syrup jug reused for storing cooking oil.
- Basic - Soiled reach-in cooler gaskets and door frames.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage, 116 F; corrective action taken: manager reheated product to 165 F, will hold at or above 135 F;
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon, 67F; batter, 69F; shell eggs, 51 F; corrective action taken: bacon returned to cold holding, eggs and batter iced.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw sausage stored by flour.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 2 of droppings on hot water heater, 1 on floor in dry storage area.
- High Priority - Toxic substance/chemical improperly stored. Spray cleanser stored on refrigerator.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink in ware washing area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/3/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under grill. **Warning**
- Basic - Build-up of soil/debris on the floor under warming unit. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Gaps in ceiling. Small holes where pipes enter, gap by front window in dry storage area. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 15 on floor in dry storage area; 20 on shelf under old, unused bread racks and unused toasters. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200ppm. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/15/2013 | Routine - Food | Warning Issued |
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