- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cookline
- Basic - Soiled reach-in cooler gaskets. Chest freezer
- Basic - Working containers of food removed from original container not identified by common name. Sugar
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath cook top.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
- Basic - Equipment or utensils not designed or constructed in a durable manner. Chest freezer has surface rust on exterior
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cookline
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. Chest freezer
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Container of medicine improperly stored. A bottle of burn relief on top of prep table **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.White cooked rice 71 f, cooked potatoes 74 f
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over cooked yuca.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken over raw beef
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical improperly stored. Cleaning supplies on shelves on top of chest freezer
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 CS, 400 ppm , quaternary. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working make table unable to answer the basic minimum temperature required for cooked shrimp. Damian stated 60 f when the required temperature is 41 f
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By warewashing area , and front counter area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. No knowledge of how to calibrate the probe thermometer used to take temperatures.
- 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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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Chest freezer
- Basic - Wall and/or ceiling obstructed with exposed utility lines. By ware washing area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over rte soda cans **Corrected On-Site**
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9/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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