- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the front of the reach in coolers
- 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 - Employee personal items stored in or above a food preparation area.phpne on cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. In the reach in cooler, raw pork over diced tomato
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Phone at the cook Line. **Corrected On-Site**
- Basic - Equipment in poor repair. Large reaching cooler on cook line , just being used for vegetables, with instructions not to store meats. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Reach-in freezer shelves soiled with encrusted food debris.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.in the backyard storage building water accumulation by the inside entrance way, needs to seal front door.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken 127°, and beef 125°, at front counter holding unit . Reheated to 165°, and inspected at end of inspection with new holding temperature at 139°. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. The hand wash sink in the kitchen is clogged up and is not working until plumber arrives.instructed to use hand wash sink by the front counter for employees.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In the flour container **Corrected On-Site**
- Basic - Equipment in poor repair. Water pooling in reaching cooler at cook line.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Packaged food has no English labeling. **Corrected On-Site**
- Basic - Stored food not covered in reach-in cooler. Pork, chicken, mash potato. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At sugar container. **Warning**
- Basic - Clean equipment stored on floor. Clean pots on floor in outside storage room. **Warning**
- Basic - Clean linens stored on floor. In dry storage room outside. **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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone stored on top of slicer. **Warning**
- Basic - Equipment in poor repair. Rusted exterior on chest freezers outside. **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Potatoes and onions on dry storage area outside. **Repeat Violation** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Outside chest freezers. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. At rice container. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.at cookline flip top cooler and low boy cooler. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Shelving soiled in outside dry storage room. Water pooling inside flip top cooler at cookline. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. HANDWASH sink near dishwashing area clogged, water not draining. **Warning**
- Basic - Warewashing conducted in outdoor area. **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 52? F at cookline. Placed containers in open spaces on top of cooler to stop cold air from escaping. MUST DISCARD BUTTER WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 52? F at cookline. Placed containers in open spaces on top of cooler to stop cold air from escaping. MUST DISCARD Cheese WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. * **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. 0 ppm initial after correction 100 ppm. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee dried hands on soiled towel and failed to washed hands . **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. After handling raw food , going outside and returning to prep area in cookline gloves were changed without HANDWASHING. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas and arepas at 82? F at hot holding cabinet in front counter area. Operator provided copy of invoice for a new hot holding cabinet that will arrive on Monday. Foods time marked. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cilantro at 3 door glass cooler in rear prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. No accessible HANDWASH sink in cookline area. Closest HANDWASH sink in dishwashing area is clogged. All employees must wash hands in front counter area sink until an accessible HANDWASH sink has been provided. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub pad in front counter area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline lowboy cooler. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezers outside. **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 - Soil residue in food storage containers. Potatoes and onion containers outside dry storage area; sugar and flour containers near dishwashing area. Lettuce storage containers soiled at 3 door glass cooler in rear prep area **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical cleaning bottle not labeled. **Warning**
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5/17/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Rusted exterior on chest freezers outside. Chest freezer lid broken in outside storage area.
- Basic - Food stored in dry storage area not covered. Potatoes, onions, oranges, plantains stored in outside storage room.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers at cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area and men's restroom .
- Basic - Single-service items stored on floor in dry storage area. Takeout cups on floor in dry storage room outside.
- Basic - Soiled reach-in cooler gaskets. GE cooler outside.
- Basic - Warewashing conducted in outdoor area. Washing pots.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Areas at 101 degrees at cookline under no temperature control. Place in steamer. Sausage, meat patties, arepas, pork at front counter hot holding cabinet at 78?. Voluntarily discarded.**Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over salsa at glass door cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef at 52? F at cookline cooler, cheese at 48? F at cookline cooler. Moved to working cooler. MUST DISCARD WITHIN 4 hours from leaving temperature control.
- 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. Cookline cooler. All potentially hazardous food removed from cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cookline.
- Intermediate - Employee used handwash sink as a dump sink. In front counter area.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash cups.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Front counter area.
- Intermediate - Soil residue in food storage container lid. Beans container.
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2/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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