- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Walk in cooler and freezer ambient temperature 65°F
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in freezer *Soup 62°F, *beef whole and ground 55°F, *poultry 55°F, *snapper 55°F walk in cooler *Refried beans 62°F, *rice 62°F, *beef 62°F, *eggs 70°F, *sour cream 62°F *chorizo 62°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. *Soup 62°F, *steak 62°F, *beef chunks 62°F, *chorizo 62°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Rice and beans103°F, *yuca 98°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in freezer *Soup 62°F, *beef whole and ground 55°F, *poultry 55°F, *snapper 55°F walk in cooler *Refried beans 62°F, *rice 62°F, *beef 62°F, *eggs 70°F, *sour cream 62°F *chorizo 62°F.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter and men's restroom. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Corrective action taken. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- 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. Corrective action taken. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. **Warning**
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12/27/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice machine scoop.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Slicer and shelf in walk in cooler.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored in holding unit not covered. Fish
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathrooms and bar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old, unused equipment stored outside.
- Basic - Plumbing system in disrepair. 3 compartment sink in kitchen overflow when draining.
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Painted and chipping.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Flammables stored near a source of ignition. For reporting purposes only.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 133°F sitting on the stove with no temperature control. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves ceviche as a special not posted on the menu.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Unknown fish with no invoice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Poultry over carrots.
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Pork and ribs 53°F bought by the owner with no refrigeration. Found on kitchen prep table.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- 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.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
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