- Basic - Equipment and utensils not properly air-dried - wet nesting. / plastic containers. **Warning**
- Basic - Food stored on floor. / soda box. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. / ranges from 43-46F / reach in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / kitchen **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / red cup inside hand sink / back kitchen / **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. / kitchen hand sink. **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. / only 3 out of 11 plus employees have employees training certificate / one employee at facility for more than 1 year / **Repeat Violation** **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. / only 3 certificates available / all without employees date of birth. **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on ice machine air vent screen.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pulled pork 48-50f.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pulled pork in beverage reach in cooler .
- Intermediate - Encrusted material on can opener blade. Can opener blade soiled with dried tomato residue in prep area.
- Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in hand sink. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler preparing food does not have foodhandler card. Stated he has been at facility for a year.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not labeled and dates. Asked food handler when item was made. Foodhandler did not know.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Slight Accumulation of debris in ice scoop holder next to ice machine.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in water in mop bucket next to ice machine in back prep area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Behind front counter. Turkey46f, roast beef 46f. Ambient thermometer in reach in 46f. Corrective action: items moved to reach in cooler in prep area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on sandwich make table held at greater than 41 degrees Fahrenheit. All items in sandwich prep table. Corrective action: items put on time plan.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked peppers 60f for 2 hours, cooked onions 50f for 2 hours, mushrooms 50f, for 2 hours ( not cooked but next to peppers). Corrective action: talked to operator about time plan.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Steak at 46-50f. See stop sale.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Green peppers 63f and onions 50f for 2 hours in sandwich make table. Per operator, product was cooked in microwave in an au jus sauce and placed in reach in. Corrective action: discussed time plan with operator.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50 f for 2 hours on sandwich make table. Corrective action: talked to operator about time plan.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Steak at 46f in sandwich make cooler overnight.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads at 0 degrees. Operator states thermometer is a Farenheight thermometer.
- Intermediate - Refrigerator 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. Sandwich make table and reach in cooler behind register. The ambient temperature for both units is 46f.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer''s instructions. The filter und the hand sink at the front counter has no date **Warning**
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Large amount of unused equipment/supplies present. Old reach in freezer in the rear prep area **Warning**
- Basic - Unnecessary items on the premise. Equipment for another store located at the rear prep area **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 47. Air flow impeded in the glass door reach in cooler at the front counter. Turkey 46. Ham 46 air flow impeded in the silver reach in cooler at the front counter **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pastrami 51 from this morning in the storage reach in cooler silver at the font counter. Provided state form **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pastrami 51 **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. The filter und the hand sink at the front counter has no date **Warning**
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under grease collector
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef, frontline **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Glass door and 3 door cooler
- Basic - Wall soiled with accumulated food debris. Around slicing/wrapping area, frontline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss and soft cheese 52 less than 2 hours, overstocked past pan fill lines. Food placed in other refrigerator
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Warewashing area, blocked by items in and in front ofsink
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - 2 Unlabeled chemical bottles under front counter
- Drain cover out of place
- Critical - Heavy buildup of black mold like substance in upper area of icemaker
- Critical - Nick Folkors food manager cert. expired and no one certified for the establishment. Warning issued, comply by 9/3/12
- Soiled knife racks, front line
- Vent over prep tables soiled with dust
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7/2/2012 | Routine - Food | Warning Issued |
- Observed gaskets with slimy/mold-like build-up.Makeline cooler
- Critical - Observed slight encrusted, soiled material on slicer.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Tongs, frontline on top of steamtable.
- Observed residue build-up on shelf over napkins
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.Expired 4-1-11
- Critical - No proof of required employee training provided. All certifications from last owner and expired This violation must be corrected by : 7 18 11.
- Critical - Observed buildup of slime on ice dispensing chute on self service drink machine Repeat Violation.
- Critical - Observed employee improperly washing hands.Employee used hand sanitizer in place of washing hands before putting gloves on. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.Deli meats cut 3.75 hours ago 50F cooling in covered containers and over 2 inches deep. Shallowed and moved into reach in cooler for cooling to 41F within 30 minutes.
- Observed hinged containers stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli turkey,ham,roast beef 47F date marked monday. Foods in cooler overnight per operator
- Observed utensils stored in crevices between pans in makeline cooler
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Deli meats cut monday 47F in covered containers and overstocked in cooler.
- Critical - Right reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food dated monday 47F, food dated sunday 40F. Advised to monitor food temperature closely.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/17/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical - Makeline cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-46F. Advised to lower temperature to 41F or colder
- Critical - Observed buildup of pink slime on ice dispensing chute on self service drinks machine
- Observed clean utensils/equipment stored on soiled shelving by warewashing area
- Critical - Observed encrusted, soiled material on slicer.
- Observed knives stored on soiled magnetic rack on front line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna salad 46F in makeline cooler. Advised to cover pans for temperature control
- Critical - Right fron line cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal at 41F. Advised to lower temperature to 41F or colder
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3/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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