- Basic - Reach-in cooler gasket torn/in disrepair. Across from three compartment sink
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front line
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10/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food containers in reach in cooler, frontline
- Basic - Reach-in cooler gasket torn/in disrepair. Across from three compartment sink
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front line
- 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.
- Intermediate - Reach-in cooler 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. Front line cooler and reach in cooler across from three compartment sink
- Intermediate - Spray bottle containing toxic substance not labeled. Mop sink
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08/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food containers in reach in cooler, frontline
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Above prep table sitting on single service items
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Food stored on floor. Bottle water, next to back exit **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Old labels stuck to food containers after cleaning. Net to three compartment sink
- Basic - Reach-in cooler gasket torn/in disrepair. Across from three compartment sink
- Basic - Silverware/utensils stored upright with the food-contact surface up. Above prep table
- Basic - Soiled reach-in cooler gaskets. Next to back exit
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Front line cooler and cool across from three compartment sink
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 47F
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 47F
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 49F
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47F
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over sauce in reach in cooler across from three compartment sink
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 48F
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front line
- 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, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing items, back kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Across from storage room
- 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.
- Intermediate - Reach-in cooler 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. Front line cooler and reach in cooler across from three compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
- Intermediate - Spray bottle containing toxic substance not labeled. Mop sink
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08/08/2014 | Routine - Food | Warning Issued |
- 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.
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12/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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