- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Chowder 126°F, reheat 177°F, soup 115°F, reheat 168°F, ) **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. (Some cold cuts)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(hand wash sink at ice cream station ) **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.(by 3 compartment sink )
- 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.
- Basic - Silverware/utensils stored upright with the food-contact surface up.(large spoons in kitchen) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(eggs over cooked chicken ) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(turned quat test strip a dark teal ) **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.(near reach in freezer)
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Faucet/handle stripped at plumbing fixture.(hot water)
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Sanitizer Bucket ) **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. On women's bathroom door
- Basic - Food stored on floor. Case of drinks in plastic bottles in break room, in dry storage outside. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside 3 door up right reach in coolers near 3 compartment sink. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hot water vale at hand hand sink not working properly **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter near espresso machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 46?F, half and half 46?F **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. On hose connection near front counter
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near front counter **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required state approved employee training provided. 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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11/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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