- Basic - Carbon dioxide/helium tanks not adequately secured- brown tank to the right of the coffee maker. **Warning** upon callback observed carbon dioxide tank not secured. Upon callback observed carbon dioxide tank not secured.
- Basic - Nonfood-contact equipment in poor repair- interior of white single door freezer lid is torn exposing insulation. **Warning** upon callback observed reach-in freezer lid torn. Upon callback observed reach-in freezer lid torn.
- 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. ServSafe Certification for Jose Rojas expired on 3/10/2014. **Warning** upon callback observed Certified Food Manager certificate expired. This violation must be corrected by 10/7/2014. Upon callback observed restaurant closed to the public for remodel and owner not at establishment. This violation must be corrected by 11/10/2014.
- 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. **Warning** Upon callback observed restaurant closed to the public for remodel and owner not at establishment. This violation must be corrected by 11/10/2014.
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10/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured- brown tank to the right of the coffee maker. **Warning** upon callback observed carbon dioxide tank not secured.
- Basic - Nonfood-contact equipment in poor repair- interior of white single door freezer lid is torn exposing insulation. **Warning** upon callback observed reach-in freezer lid torn.
- 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. ServSafe Certification for Jose Rojas expired on 3/10/2014. **Warning** upon callback observed Certified Food Manager certificate expired. This violation must be corrected by 10/7/2014.
- 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. **Warning**
|
08/07/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle used to dispense food- bowl with no handle used in salsa container in reach-in cooler. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured- brown tank to the right of the coffee maker. **Warning**
- Basic - Dead roaches on premises- Observed 42 dead roaches in establishment. Observed 3 dead roaches on edge of metal rack under the microwave to the left of the steam table, 1 dead roach on a baking sheet on the metal rack under the microwave, 3 dead roaches on the floor under the metal rack below the microwave, 5 dead roaches on the floor in the hallway leading into the kitchen from the wait station, 1 dead roach on the floor to the right of the cook line, 1 dead roach behind the white single door reach-in freezer on the floor, 1 dead roach behind the white single door reach-in freezer on the wall, 1 dead roach under the silver reach-in cooler, 1 dead roach under the silver prep table in the dry storage area, 2 dead roaches on top of the silver prep table in the dry goods area, 1 dead roach under the mop sink, 11 dead roaches under the cappuccino machine station on the floor, 5 dead roaches on the floor behind the beer tap station, 4 dead roaches on the floor to the left of the ice cream cooler, and 1 dead roach on the floor to the left of the bottled beer cooler. **Warning**
- 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- employee cup with no lid stored on prep surface in front of charbroil grill. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Nonfood-contact equipment in poor repair- interior of white single door freezer lid is torn exposing insulation. **Warning**
- High Priority - Presence of insects, rodents, or other pests- Observed a live toad on the floor beside the silver single door reach-in freezer. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found- Observed 7 live roaches during inspection. Observed 1 live roach on the prep table to the left of the steam table beside the microwave, 1 live roach on the door of the black reach-in cooler under the prep table to the left of the steam table, 1 live roach on the floor under the silver table to the right of the charbroil grill, 2 live roaches on the lid of the white single door reach-in freezer, 1 live roach on the floor behind the beer tap station, and 1 live roach on the floor to the right of the ice cream cooler. **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. ServSafe Certification for Jose Rojas expired on 3/10/2014. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink- pitcher stored in hand wash sink at bar area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- hand wash sink in bar area and hand wash sink at wait station. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled- clear liquid spray bottle hanging on bar hand wash sink. **Warning**
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08/06/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic Togo salsa cup used as scoop in salt. **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles. Larger Glenco two door reach in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered. Chicken breast in small white reach in freezer next to brown door in prep area.
- Basic - In-use ice scoop stored on soiled surface between uses. At ice machine in bread making room.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Large silver mixer in bread making room.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. On eye burner stove.
- Intermediate - Spray bottle containing toxic substance not labeled. Containing bleach in dish area **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top shelf of table at cooks line.
- Basic - Ceiling tile in disrepair.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soiled reach-in cooler shelves.
- High Priority - License is expired and is more than 60 after expiration date. renewed during inspection. **Corrected On-Site**
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on pest controll strip above prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and beef above 45° less than 4 hours. Iced and brought to 41° during inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over milk. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Comet above sheet pans. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - water pitcher/cup at handwash sink.
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Several portion cups in products in reach in cooler, salsa and queso, salt bucket in dry storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dish rack in dish room.
- 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 - Food stored in holding unit not covered. Shredded cheese, salsa, food buckets not covered in reach in cooler. **Corrected On-Site**
- Basic - Food stored on floor. Case of cooing oil on floor. **Corrected On-Site**
- Basic - Hole in wall. Near hand wash sink in middl prep area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops with handles touching product in chicken seasoning bucket. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Rear prep room.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. All reach in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice held in oven at 126? F, not more than 4 hours. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cool whip in rear reach in cooler near ware wash area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Drawers of reach in under flat top grills.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Make station.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid on chemical rack. **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED BAREHAND CONTACT FROM KITCHEN EMPLOYEE. MANAGER MADE CORRECTIVE ACTION- HAD EMPLOYEE WASH HANDS AND DONN GLOVES - COS
- Critical - OBSERVED BUILDUP OF MOLD-LIKE SUBSTANCE INSIDE ICE MACHINE
- OBSERVED CLEAN DISHES ON DISH RACK NOT INVERTED FOR STORAGE
- OBSERVED CRACKED MIRROR IN LADIES' RESTROOM
- Critical - OBSERVED HANDSINK IN KITCHEN BEING USED TO STORE PAN OF FOOD ON TOP - COS
- Critical - OBSERVED HANDSINK IN SERVER STATION BEING USED TO DRY CLOTHS - COS
- OBSERVED HOLE IN WALL IN MEN'S RESTROOM
- Critical - OBSERVED LEFT REACH IN COOLER MIDDLE PREP ROOM WITH MOLD-LIKE BUILDUP ON GASKETS
- Critical - OBSERVED NO PAPER TOWELS AT HANDWASH SINK IN REAR PREP ROOM - COS
- Critical - OBSERVED NO THERMOMETER IN LEFT SIDE REACH-IN COOLER IN MIDDLE PREP ROOM
- OBSERVED SMALL GREEN CUTTING BOARD IN SERVER STATION PITTED AND GROOVED
- Critical - OBSERVED SPRAY BOTTLE OF BLUE LIQUID NOT LABELED IN REAR PREP CHEMICAL RACK - COS
- Critical - OBSERVED SPRAY BOTTLES OF CHEMICAL STORED IN SERVER STATION NEAR NAPKINS - COS
- OBSERVED TAMALES UNCOVERED IN REACH-IN FREEZER - COS
- OBSERVED WOOD CUTTING BOARD IN KITCHEN TABLE NOT PROPERLY SEALED
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice at waiter drink station. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Observed reach in cooler leaking water at bottom at rear kitchen preparation area.
- Violation: 37-14-1 Observed ceiling tile in disrepair (water damage).
- Violation: 37-14-1 Observed ceiling tiles in disrepair/missing at kitchen area.
- Violation: 38-07-1 Observed Lights missing the proper shield, sleeve coatings or covers. Observed lights missing shield at rear kitchen preparation area.
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6/26/2012 | Routine - Food | Call Back - Complied |
- Observed Lights missing the proper shield, sleeve coatings or covers. Observed lights missing shield at rear kitchen preparation area.
- Critical - Observed No conspicuously located thermometer in holding unit. Observed no thermometer at reach in cooler in kitchen. Corrected On Site.
- Critical - Observed No handwashing sign provided at a handsink used by food employees at dishwashing area.
- Critical - Observed No handwashing sign provided at a handsink used by food employees at kitchen.
- Critical - Observed 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. For more information concerning training providers please visit www.myfloridalicense.com/dbpr. Repeat Violation. This violation must be corrected by : 6/19/2012.
- Observed Plumbing system in disrepair at handwash sink at kitchen.
- Observed ceiling tile in disrepair (water damage).
- Observed ceiling tiles in disrepair/missing at kitchen area.
- Observed drain cover missing at kitchen floor drain. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers at lobby.
- Observed employees with no hair restraint engaged in food preparation at kitchen.
- Critical - Observed food stored on floor. Observed numerous boxes of drink syrups stored on floor at waiter drink station.
- Observed hole in wall at waiter drink station under counter.
- Observed ice scoop with handle in contact with ice at waiter drink station. Repeat Violation.
- Observed kitchen floor area(s) covered with standing water. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Observed reach in cooler leaking water at bottom at rear kitchen preparation area.
- Critical - Observed toilet/urinal functioning improperly with "out of order" sign attached. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed tortilla chips in uncovered container at kitchen. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Observed two spray bottles containing chemicals at bar without labels.
- Critical - Obsserved No handwashing sign provided at a handsink used by food employees at rear preparation area.
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4/18/2012 | Routine - Food | Warning Issued |
- Critical - EMPLOYEE TRAINING PROVIDED BY UNAPPROVED PROVIDER. REFER TO WWW.MYFLORIDA.COM/DBPR FOR MORE DETAILS. THIS MUST BE CORRECTED BY NEXT UNANNOUNCED INSPECTION.
- Critical - HANDWASH SINK LACKING PROPER HAND DRYING PROVISIONS, WAITSTATION - CORRECTED ON SITE
- NON-PREWRAPPED UTENSILS NOT PROPERLY PRESENTED SO THAT ONLY THE HANDLES ARE TOUCHED. - CORRECTED ON SITE
- NONFOOD-CONTACT EQUIPMENT EXPOSED TO SPLASH/SPILLAGE NOT CONSTRUCTED OF MATERIALS THAT ARE CORROSION RESISTANT, NON-ABSORBANT, SMOOTH AND EASILY CLEANABLE. SHELVING FOR SPICES- OBSERVED PLYWOOD.
- Critical - OBSERVED A BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS. CORRECTED ON SITE.
- Critical - OBSERVED ACCUMULATION OF DEBRIS IN WAREWASHING MACHINE AND ASSOCIATED EQUIPMENT
- Critical - OBSERVED CLOTH BEING USED TO DRY HANDS AT WAITSTATION. CORRECTED ON SITE
- Critical - OBSERVED ENCRUSTED MATERIAL ON CAN OPENER.
- Critical - OBSERVED EQUIPMENT AND UTENSILS NOT WASHED, RINSED AND SANITIZED IN THE CORRECT ORDER IN THREE-COMPARTMENT SINK. OBSERVED WASH SET UP IN MIDDLE SINK. NO SANITIZER SET UP.
- Critical - OBSERVED EQUIPMENT AND UTENSILS NOT WASHED, RINSED AND SANITIZED IN THE CORRECT ORDER IN THREE-COMPARTMENT SINK. OBSERVED WASH SET UP IN MIDDLE SINK. NO SANITIZER SET UP.
- OBSERVED ICE SCOOP WITH HANDLE IN CONTACT WITH ICE BEHIND BAR
- Critical - OBSERVED PROCESSED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD HELD MORE THAN 24 HOURS NOT PROPERLY DATE-MARKED AFTER OPENING. MILK IN REACH-IN COOLER.
- Critical - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON-SITE AND FROZEN NOT PROPERLY DATE MARKED. BEEF FILLING OBSERVED IN PULL DRAWER COOLER AT 28 DEGREES FAHRENHEIT NOT DATE MARKED.
- Critical - OBSERVED SOIL BUILDUP INSIDE LID OF ICE BIN AT SODA MACHINE
- SOILED CLOTHS, LINEN, APRONS, COATS, OR OTHER UNIFORM APPAREL NOT KEPT IN A SUITABLE CONTAINER PRIOR TO LAUNDERING OBSERVED ON SHELVING WITH FOODS. CORRECTED ON SITE.
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES. CORRECTED ON SITE.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container; powdered sugar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit; cookline and prep area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method; cover left on black beans and refried beans in reach in cooler.
- Critical - Observed food stored on floor; boxes of soda in service area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; shell eggs next to milk in bakery cooler.
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area; beef and chicken in reach in freezer.
- Critical - Observed unlabeled spray bottle; service station.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above; rice at 120F on steam table. Corrected On Site.
- Critical - Reach-in freezer not cleaned prior to accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; pork and beans in reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name; sugar at bar and bakery.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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3/23/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; rice and beans.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours; rice at 60F made yesterday.
- Critical. Observed food stored on floor; bag of beans in storage area.
- Equipment or utensils not designed or constructed in a proper manner; bowl with no hanndle being used as a scoop in sugar.
- Critical. Observed interior of microwave soiled.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing; towels and bottle opener in bar sink.
- Critical. Hand wash sink lacking proper hand drying provisions; bar.
- Critical. Hand wash sink lacking proper hand drying provisions; service station.
- Critical. Hand wash sink lacking proper hand drying provisions; prep arrea.
- Critical. Hand wash sink lacking proper hand drying provisions; cook's line.
- Critical. Handwashing cleanser lacking at handwashing lavatory; prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory; cook's line.
- Observed personal care item stored with food; gloves.
- Critical. Observed toxic item stored by utensils; spic-n-span with clean dishes.
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No proof of required employee training provided. This violation must be corrected by : 3-23-11.
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1/21/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; pork.
- Critical. Working containers of food removed from original container not identified by common name; sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; chicken and shrimp at 47 F in reach-in cooler. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods; shell eggs next to liquid margarine and over avacadoes.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods; chorizo over produce and between parmesan and pasturized eggs.
- Critical. Observed food stored on floor; bucket of lard.
- Critical. Observed food stored on floor; boxes of tea behind bar.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location; ice scoop on top of machine.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location; chef knives in dirty bucket.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions; no dates on water filters.
- Observed single-service articles stored without protection from contamination; to go boxes need to be inverted.
- Critical. Observed handwash sink used for purposes other than handwashing; whisk in sink at bar.
- Critical. Hand wash sink lacking proper hand drying provisions; cook's line.
- Critical. Handwashing cleanser lacking at handwashing lavatory; prep area.
- Critical. Observed container of medicine improperly stored; vitamins on plate shelf.
- Critical. Observed container of medicine improperly stored; glass cleaner by to go cups behind bar.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. REACHIN COOLER IN COOK AREA.
- Critical. No conspicuously located thermometer in holding unit. REACHIN COOLER IN MIDDLE ROOM KITCHEN.
- Observed cutting board grooved/pitted and needs to be cleaned.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. IN BACK KITCHEN. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA. Corrected On Site.
- Critical. No handwashing signs provided at a handsink used by food employees. MENS' & WOMENS' RESTROOMS. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. KITCHEN. Corrected On Site.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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