- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. All above front counter area **Warning** Not protected or covered at time of callback inspection
- 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**
- 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. 2 employees in cook line **Warning** Per manager no other employees When season starts will rehire and train employees with the required state approved employee training
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09/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. In cook line between equipment **Warning**
- Basic - Ice scoop handle in contact with ice. Inside ice machine in front counter **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. All above front counter area **Warning**
- Basic - Nonfood-contact equipment in poor repair. Ice machine missing lid for ice protection 2 doors flip top reach in cooler in cook line BEVERAGE AIR found in 47°f do not use until able to maintain 41°f or below 2 doors glass reach in cooler TRUE found in 50°f do not use until able to maintain 41°f or below or use to keep not time temperature control for safety items **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 2 doors flip top reach in cooler in cook line BEVERAGE AIR : turkey,ham,pork,hummus,cut tomatoes ,cut lettuce ,mozzarella cheese all found in 47°f. All items marked with 4 hours time frame must be discarded at 3:30pm In 2 doors glass TRUE REACH IN COOLER sour cream ,shell eggs raw found in 50°f . Immediately placed in different unit to bring temperature control to 41°f or below **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**
- 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. 2 employees in cook line **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- 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. In dry storage area
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In dry storage area
- Basic - Employee personal items stored in or above a food preparation area. Personal items in dry storage shelving with spices
- Basic - Equipment in poor repair. Rusted interior of microwave in prep area
- Basic - Silverware/utensils stored upright with the food-contact surface up.next to flip top reach in cooler in front line
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In 2 doors glass reach in cooler raw shell eggs over cooked beans
- Intermediate - Cold holding equipment incapable of 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. 2 doors glass drink cooler in 50°f not able to maintain proper temperature of 41°f . Manager only kept inside unwashed produce
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
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