- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dry storage room, plates. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dining area, forks
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Hard plastic storage cups that hold, thermometers, utensils and miscellaneous all need cleaning and follow up cleaning. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. White styrofoam cup on front area prep table. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. No handle on bulk sugar. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep sink. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Small silver table, near cook zone.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Blue apron on can goods. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line counter. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine. I spoke with staff to correct to proper ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on hot bar 112°, reheated to 169° **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Open raw beef over raw pork, 3 door freezer. **Corrected On-Site** **Repeat Violation**
- Intermediate - Metal stem-type thermometer soiled. 3 were cleaned to be able to view temperatures. Also can opener.**Corrected On-Site** **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal scrub pad, 2 over dish wash sink. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 39°
- 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. Daniel.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Far right, silver cooler, chicken and pork cooled yesterday.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Overcharged, large silver canister, near produce door.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic: (A) Except as specified in Paragraph (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (C) Single-service and single-use articles shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as specified under Section 4-204.122.
- Basic: (A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unpackaged food may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- High Priority: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C ) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained:(1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Specifically glass door cooler in back storage. Priority: Basic
- Basic - Observed: Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Clam shells and plates by produce door. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Started at 10 ppm, corrected to 100 ppm. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Clean equipment and utensils not separated from soiled equipment and utensils at ware washing area. Rack behind 3 sink: dry food, clean dishes with soiled food containers. **Corrected On-Site** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front line. **Corrected On-Site** Priority: Basic
- Basic - Observed: Employee personal items stored in or above a food preparation area. Beads on prep table, purse over dry storage by 3 door freezer. Priority: Basic
- Intermediate - Observed: Encrusted material on can opener blade. Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Observed: Food stored on floor. Onions by back storage, bulk sugar. Priority: Basic
- Basic - Observed: Ice scoop handle in contact with ice. Black ice cart **Corrected On-Site** Priority: Basic
- Basic - Observed: In-use utensil in non-potentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk flour Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. On prep sink. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on front line 111°, reheated to 168°. Potatoes on stove hot held at 124°, set to be reheated. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. 3 door freezer, raw chicken over cooked turkey. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mismarked for 7/18-7/24 **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: Soil residue in food storage containers. Bulk flour, sugar. Priority: Intermediate
- Basic - Observed: Spray bottle containing a food product not labeled. Water bottle on dry storage rack. Priority: Basic
- High Priority - Observed: Toxic substance/chemical stored by or with food. Oven cleaner and blue spray on shelf by 3 door freezer, over food. Priority: High Priority
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3/19/2014 | Routine - Food | Warning Issued |
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