- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Leaking pipe at plumbing fixture. At hand sink by ware washing area **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near ware washing area. **Warning** At the time of inspection, observed 3 hand washing sinks with no hot water reaching 100 f at kitchen and 1 hand washing sink located at bathroom not reaching hot water.
- Intermediate - Refrigerated drawers 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. **Warning** At the time of callback inspection, observed raw chicken at 48 f-50 f at cold drawers and raw steak at 48-50 fat cold drawers. Observed the ambient thermometer located at cold drawer marked 50 f,
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09/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **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 - Food stored in a location that is exposed to splash. Garlic and oil **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Leaking pipe at plumbing fixture. At hand sink by ware washing area **Warning**
- Basic - Mop sink not accessible. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Wall soiled with accumulated food debris. Near prep table **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Hose attached to dipperwell faucet eliminating required air gap. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served undercooked as per consumer advisory **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Beef over milk **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near ware washing area. **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. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Refrigerated drawers 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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07/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **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 - Food stored in a location that is exposed to splash. Garlic and oil **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Leaking pipe at plumbing fixture. At hand sink by ware washing area **Warning**
- Basic - Mop sink not accessible. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Wall soiled with accumulated food debris. Near prep table **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter55°f **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **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. Garlic and oil 61°f **Warning**
- High Priority - Hose attached to dipperwell faucet eliminating required air gap. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served undercooked as per consumer advisory **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 49°f,salmon51°f, chicken49°f, beef 51°f, chicken salad63°f, ham70°f, cut tomatoes59°f, be **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Beef over milk **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near ware washing area. **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. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Refrigerated drawers 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
07/16/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 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 utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
- High Priority - Employee washed hands with cold water.
- High Priority - Food stored in ice used for drinks. See stop sale.
- 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. Garlic and oil 61°f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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) food cold held at greater than 41 degrees Fahrenheit.fish ,cooler was unplugged
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - In-use utensil not used with moist food stored in running water. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Sanitizing solution for 3 compartment sink not free of food debris and visible soil. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
|
2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Food stored on floor. Containers of mayo and box of olive oil inside electrical panel closet. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Rice, sugar with wrong labels.
- Flammables stored near a source of ignition. For reporting purposes only. Spray paint can in electric panel closet. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dijon sauce. Manager discarded sauce. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Next to grill. **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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. Pro
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2012 | Complaint Full | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. ladies
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
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4/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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