- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed a bag of red onions on the floor in the dry storage area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed deli meats thawing at room temperature , corrective action had cook move to the reach in cooler.
- Basic - Stored food not covered in reach in cooler , Observed cut potatoes uncovered in reach in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw egg wash and wash the gloves instead of removing gloves and washing hands and put fresh gloves on , corrective action had cook remove gloves and wash hands and put fresh gloves on .
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed no CFM on site and they are two cooks and and one dishwasher and two servers. The CFM arrived Before the end of the inspection. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. Observed a bowl of strawberries with a fork in it by the slicer . **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food was between 44°F to 46°F , corrective action food was moved to another cooler. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed a cook touch raw chicken and then handle cooked chicken . **Warning**
- Intermediate - 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. Observed double reach in cooler in dry storage area, has a ambient temperature of 46°F. Corrective action had food moved to another cooler. **Warning**
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting in the dish area.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2014 | Routine - Food | Call Back - Complied |
- 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.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on soda tray in service station.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knifes on prep counter in main kitchen **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed dish machine at 100 ppm -chlorine! corrective action had the operator set up 3 bay sink , until machine is fixed , a service call is placed for today.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Burgers. **Corrected On-Site** **Warning**
- 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. No sanitizer detected after two runs with priming. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in very shallow ice bath at 47°F including batter and pooled eggs. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked raw eggs then handled clean equipment and cooked bacon. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked potatoes held at room temp on cook line without documentation. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on menu burgers cooked to order, eggs to order, smoked salmon. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, sauces in reach in. **Warning**
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7/24/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler with ambient air temperature at 54 degrees f. all potentially hazardous food removed from cooler observed reachin cooler with ambient air temperature at 47 degrees f Corrected On Site. all potentially hazardous food removed from cooler
- Equipment and utensils not properly air-dried. observed containers stacked and stored while still wet
- 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
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed utensils stored in water at 77 degrees f off grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed corned beef at 75 degrees f in reachin cooler with ambient air temperature above 45 degrees f. observed cream cheese at 47 degrees f in reachin cooler with ambient air temperature above 45 degrees f. observed raw shelled eggs at 47 degrees f and bleu cheese at 53 degrees f in reachin cooler with ambient air temperature at 40 degrees f
- Critical - Observed potentially hazardous food thawed at room temperature. observed raw beef thawing in bucket off prep counter
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 09-18-2012 .
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7/19/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed salad station reachin cooler with ambient air temperature at 50 degrees f. Corrected On Site. all potentially hazardous foods removed from cooler. also observed bread reachin cooler with ambient air temperature at 50 degrees f. This violation must be corrected by : 07-19- 2012 .
- 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. This violation must be corrected by : 09-18-2012 .
- 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 dishwares then directly handle clean dishwares without washing hands. observed employee handle raw chicken then hsndle cooler doors and in use utensils then remove soiled gloves and put on a new pair without washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed in use utensils in water at 90 degrees f.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed feta cheese 50 degrees f and bleu cheese at 53 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed egg batter at 52 degrees f in ice bucket off cookline. observed raw chicken at 48 degrees f in reachin cooler with ambient air temperature at 50 degrees f.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed employee handle raw chicken then directly handle in use utensils and coolers. observed other employee handle contaminated cooler doors then handle clean dishwares.
- Critical - Working containers of food removed from original container not identified by common name. observed rice and flour in containers not labeled.
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7/18/2012 | Routine - Food | Warning Issued |
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