- Basic - Bowl or other container with no handle used to dispense food. Bowl in powdered sugar. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in a pot of water near the cooks line hand sink **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. Observed an employee handle prepped lettuce bare handed **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cook's line hand sink is blocked by a portable food warmer. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic pitcher. **Corrected On-Site**
- 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. Lasagne thawing in a reachin cooler. **Corrected On-Site**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over cooked meat balls in reach in cooler by cook line **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.by cook line **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.by cook line
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Chlorine sanitizer not in minimum strength- shall use three compartment three compartment sink shall be in use until diswasher is properly repaired until dishwasher n properly repaired
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 71?f Corrective action in Bain Marie- iced
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sauces **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. In restrooms-
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Working containers of food removed from original container not identified by common name. Oil - Water-
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07/24/12.
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5/17/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler This violation must be corrected by : 05/15/12.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07/24/12.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Commercially processed tomato sauce no ingredient added--Corrective action- Ice stick-
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food at 48* F _ Moved PHF in reach in cooler- This violation must be corrected by : 05/15/12.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza- Form provided to operator Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Water-
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5/14/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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4/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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