- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Unnecessary items on the premise.coca cola cooler heavily soiled not in use
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving on kitchen 3 compartment sink
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.bar area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor
- Basic - Food stored in holding unit not covered.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reuse of single-service articles.plastic bottles to store homemade juices
- Basic - Unnecessary items on the premise.coca cola cooler heavily soiled not in use
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food prepared in a private home. See stop sale.nacatamales
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over cooked chicken tacos
- High Priority - Raw animal foods not properly separated from each other in holding unit.chicken over fish
- High Priority - Stop Sale issued due to food originating from an unapproved source. According to owners nacatamales are bought from a private home
- Intermediate - Accumulation of food debris/grease on food-contact surface.reach in cooler in bar area
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled rack and heated drawer
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Glass door reach in cooler not maintaining food inside at 41 or lower
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Floor tiles missing. In kitchen underneath rack
- Basic - Food placed in soiled container/equipment.
- Basic - Grease accumulated in bar area and kitchen floor
- Basic - Hole in wall. In kitchen area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. Hands ink faucet handles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food containers soiled
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
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11/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled rack and heated drawer
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Glass door reach in cooler not maintaining food inside at 41° or lower
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Floor tiles missing. In kitchen underneath rack
- Basic - Food placed in soiled container/equipment.
- Basic - Grease accumulated in bar area and kitchen floor
- Basic - Hole in wall. In kitchen area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. Hands ink faucet handles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 48°, raw chicken 49°, raw beef 49°, raw fish 49°, stored inside glass door reach in cooler
- High Priority - Roach activity present as evidenced by one live roach found by men's bathroom door.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food containers soiled
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- 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. **Corrected On-Site**
- 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.
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11/26/2013 | Routine - Food | Warning Issued |
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