- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone above the reach in cooler to the right of the hand wash sink . **Corrected On-Site**
- High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Observed that the operator has listed only eight units, the real seat is count is approximately eighty units, I have emailed the form to the operator .
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed ice chute with mold like substance in the ice machine, corrective action had operator clean the ice chute and burn Four inches of ice .
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed to go scoop in the flour . **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed a bag of chicken left out from the night before.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. A five pound bag of chicken is at 71°F, it was left out from the night before. Operator voluntary discarded the chicken.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises. Observed one dead roach on top of dish machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup on prep area .
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.observed no current license
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in back kitchen area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle of bleach with no label. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. Observed black slime in washer well.
- 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.
- Intermediate - No soap provided at handwash sink. Observed no soap at hand wash by RIC. **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed pasta made yesterday at 50 degrees f in reachin cooler. voluntarily disgarded Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine in machine at 10ppm. ran machine 3 times.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese at 49 degrees f in reachin cooler with ambient air temperature at 38 degrees f.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed sliding glass reachin cooler with ambient air temperature at 50 degrees f. This violation must be corrected by : 06-06-2012 .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. chlorine sanitizer solution at 0ppm in dishmachine.
- Observed ice scoop with handle in contact with ice. behind the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ham at 53 degrees f and cheese at 46 degrees f in sliding glass reachin cooler with ambient air temperature at 50 degrees f.
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6/5/2012 | Routine - Food | Warning Issued |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. lisence claims only 8 seats, counted 40.
- Critical - Observed employee eating in a food preparation or other restricted area. observed half eaten sandwich laying on prep counter. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishes then directly handle clean dishes without washing hands between tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee dump liquid from a bowl into handsink at front of house. also observed container and sponge stored in handsink in the kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ham at 47 degrees f and cheese at 50 degrees F ambient air temperature at 40 degrees f. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. observed several rags not being stored in sanitizer. rags stored dry on prep counters.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed chlorine sanitizer at 0ppm. Must wash, rinse and sanitize using 3-compartment sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen. Corrected On Site.
- 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.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- 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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6/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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