- Basic - Buildup of food debris/soil residue on equipment door handles. On all equipment doors and handles throughout kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above cooks line not inverted
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table on service side of line
- Basic - Floor tiles missing. Tiles on cooks line are cracked and some are missing
- Basic - Grease accumulated under cooking equipment. Under cooks line and where other equipment is located on line and in kitchen area. Wall in dish area has some black mold like build up on it. Fan covers in walk in cooler and walk in freezer has some bust build up on them. A/C Vents throughout kitchen area has some black mold like build up on them. Old food. Yield up along walls throughout kitchen areas **Repeat Violation**
- 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. Scoop,laying with handle touching product in bulk flour container **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass front unit in service area **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Grease and old food build up on shelves
- High Priority - Live, small flying insects in food preparation area. Some in kitchen area, behind bar and in back prep area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken tenders 48° in walk in cooler since last evening. Corrective action-manager voluntarily discarded product.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked beans 117, cheese sauce 121°, both in steam table. Corrective action-manager stirred products and placed lids on products
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. Opened package of raw steaks stored over open container of black bean n corn salsa **Corrected On-Site**
- Intermediate - Probe thermometer not readily accessible for use. Probe thermometer on site does not have batteries **Corrected On-Site**
- 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. Missing proof for a couple of employees at time of inspection **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chips prepared yesterday not date marked **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple substance on water heater not labeled
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have some black build up on them. **Repeat Violation** Priority: Intermediate
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tomatoes 49°, cooked chicken 47°, blue cheese crumbles 49°, cheese 48°, sour cream 49°, ham 48°, lettuce 48°, steak 49°, hamburger 48° all in reach in cooler on cooks line. Corrective action-manager placed all items in walk in cooler and turned reach in cooler colder. **Repeat Violation** Priority: High Priority
- Basic - Observed: Bowl or other container with no handle used to dispense food. Pepsi cup used as scoop in magnasol container. Priority: Basic
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach in cooler on Cooke line have some build up on them. Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of pickles and celery on floor in walk in cooler. Priority: Basic
- Basic - Observed: Clean cups/glasses not properly air dried - wet nesting. Pepsi cups in service station. Priority: Basic
- Intermediate - Observed: 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. Gallon of milk opened Sunday not date marked. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: Employee used hand wash sink as a dump sink. Sink behind bar has straws in it. Priority: Intermediate
- Intermediate - Observed: Encrusted material on can opener blade. Excessive build up on blade. Priority: Intermediate
- Basic - Observed: Fan cover in walk-in cooler has accumulation of dust/debris. Covers in both walk in cooler and freezer has some dust build up on them. **Repeat Violation** Priority: Basic
- Basic - Observed: Floor tiles missing. On cooks line with water pooling by cooler. **Repeat Violation** 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. Scoop laying in bulk flour container. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: 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. Cooler on cooks line ambient temperature at 49° at time of inspection. Priority: Intermediate
- 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. Cole slaw prepared yesterday not date marked. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: 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. Cards expired for a couple employees. Priority: Intermediate
- High Priority - Observed: Small flying insects in bar area. Fruit flies at closed end of bar area. Priority: High Priority
- Basic - Observed: Wall soiled with accumulated food debris. Walls in kitchen have some build up on them. Priority: Basic
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up on filters above fry side **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing. Area around dish area in back kitchen **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of make table in kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have dust build up on them
- Basic - Floor tiles missing. Under triple sink in back kitchen area
- Basic - Interior of microwave soiled with encrusted food debris. Unit in server area has excessive food build up splattered in top of unit **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit on right side of cooks line
- Basic - Walk-in cooler walls soiled with slimy/mold-like build-up. Cooler walls, ceiling and condensing unit has some black build up on them
- Basic - Wall soiled with accumulated black debris in dishwashing area. Area around three compartment sink and under sink **Repeat Violation**
- High Priority - Live flies in kitchen. Several flies in kitchen area
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburgers stored over cooked bacon in cooler on cooks line **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 45° in walk in cooler Corrective aciton-operator placed ice bag on product **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45°-48° in ice bath at fry station Corrective action-manager replaced ice bath **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles in service area has some black build up on them **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior and under top lids on unit in front of broiler on cooks line has excessive food build up in it **Repeat Violation**
- Intermediate - No soap provided at handwash sink. In ladies restroom
- 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. Servers working at time of inspection missing proof of training
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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