- No Violations Were Observed
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Leak from ceiling onto shelving in storage room, in front of handsink. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps along ceiling in storage room. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish **Corrected On-Site** **Warning**
- High Priority - Date marked ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. Se French Onion soup dated 9/20, 9/21. Mashed potatoes dated 9/21. As jus dated 9/19 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler, raw wings at 47F. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 on floor next to ice machine in storage room. No evidence of any rodent activity in food preparation areas. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired 3/2014. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bar, jacket and mail stored in handsink. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline cooler
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw Catfish 48F since 4/23, raw chicken 49F overnight, cooked prime rib 53F and raw egg 49F overnight in right cookline cooler. See stop sale.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced Cheese 45F in drop in of left cookline cooler. Advised to remove pan liner and store either directly in pan or underneath
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter 109F on cookline.
- 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. Meat loaf, sliced ham and sliced turkey dated. 5/20
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. 2 currently employed CFMs expired march 2014
- Intermediate - Refrigerator 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.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 48, chicken salad 50, cole slaw 47, tall true cooler for servers. Items on bottom shelf. On top shelf, tomatoes 38. Advised to store food requiring time or temperature control for safety closed to top.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions and peppers 102-115. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Kidney beans from 12/30. Discarded by operator. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Light Accumulation of slimy substance in the interior of the ice machine.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Refrigerator 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.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room
- 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. 0 ppm cl **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 52, coleslaw 50-51, bottom of server cooler. Per operator, items likely out of cooler and returned. Other cooler temps 38-40. Items moved to another cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On flattop, cooked onions and peppers 119-125. Advised to increase heat
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light black buildup on interior side of ice machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Dated date frozen.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline. **Corrected On-Site**
- Basic - food stored near sink exposed to splash. Bagged bread below handsink on rack. **Corrected On-Site**
- 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. Plating meatloaf, handling garnishes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked peppers 108 and cooked onions 120 sitting next to grill with no time or temperature control. Operator moved to flattop. 178, 173 reached **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater Than 200 pm cl. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side door
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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2/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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