- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Wall soiled with accumulated grease. Through out kitchen. Significant accumulation of grease on wall around hood system. **Warning** 7/18/14: still observed walls soiled with grease throughout kitchen.
|
07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Build up of dust and debris on exterior of dishmachine. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean strainer at bar hanging in splash zone of handwashing sink. **Warning** 7/18/14: still observed strainer at bar within contamination zone.
- Basic - Food stored on floor. Oil on floor on cook line. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of orange juice in reach in cooler by server station. **Warning** 7/18/14: still observed same opened container of orange juice in reach in cooler.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Display reach in cooler in prep are. **Warning** 7/18/14: still observed rust on shelves in reach in cooler.
- Basic - Screen in door torn and observed a fly go through opening and enter kitxhen. **Warning** 7/18/14: still observed screen door torn but back door is closed.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped straws at bar near front entrance where customers can contaminate. **Warning** 7/18/14: still observed unwrapped single service straws not protected.
- Basic - Wall soiled with accumulated grease. Through out kitchen. Significant accumulation of grease on wall around hood system. **Warning** 7/18/14: still observed walls soiled with grease throughout kitchen.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50f at make reach in cooler on cook line. Discussed temporary time plan for lunch rush when cooler covers are removed. **Warning** 7/18/14: still observed lettuce 41f in make reach in cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 50f on main reach in cooler on cook line. Discussed temporary time plan for lunch rush when cooler covers are removed. **Warning** 7/18/14: observed lettuce and tomatoes 54f stacked too high in container. Food handler corrected by placing excess product in a new container. Facility does not have sufficient cold holding units to effectively cool prep products.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hamburger meat in reach in cooler 56f in prep area, raw chicken 50f in reach in cooler in prep area. Operator moved both items to reach in freezer for temperature recovery. **Warning** 7/18/14: observed hamburger meat 55f for 3.5 hours stacked in reach in cooler. Operator spread hamburger meat on aluminum sheet pan and place in reach in cooler for proper ambient cooling.
- Intermediate - No soap provided at handwash sink. At hand washing sink 2 at bar closer to front entrance. **Warning** 7/18/14: still observed no soap at hand washing sink.
|
07/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine. Build up of dust and debris on exterior of dishmachine. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. In prep area by bar 2 **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean strainer at bar hanging in splash zone of handwashing sink. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on cutting board next to tomatoes and other food cook was preparing. **Corrected On-Site** **Warning**
- Basic - Food stored in a prohibited area. Observed a bag of unwashed red onions stored above an open bag of yellow corn meal in prep are by bar 2. **Warning**
- Basic - Food stored on floor. Oil on floor on cook line. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed 2 ice scoops at bar stored in between bottles of alcohol and exterior of ice bins. **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee bag hanging around full bottles of vodka and tequila at bar. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of orange juice in reach in cooler by server station. **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Observed grapes not washed before serving to customer. Foodhandler washed grapes. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Display reach in cooler in prep are. **Warning**
- Basic - Screen in door torn and observed a fly go through opening and enter kitxhen. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped straws at bar near front entrance where customers can contaminate. **Warning**
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area. Operator stated hood system is not working and repair person was called to fix it. **Warning**
- Basic - Wall soiled with accumulated grease. Through out kitchen. Significant accumulation of grease on wall around hood system. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on top of inventory list. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 50f on make reach in cooler on cook line. Discussed temporary time plan for lunch rush when cooler covers are removed. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked french fries 73f, 75f, 69f on cook line being held with no time mark. **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed foodhandler cook chicken to 163f, pull chicken from grill and begin to cut chicken for salad. Cook put chicken back on grill and cook until 170f **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50f at make reach in cooler on cook line. Discussed temporary time plan for lunch rush when cooler covers are removed. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 50f on main reach in cooler on cook line. Discussed temporary time plan for lunch rush when cooler covers are removed. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed two cooks change gloves and not wash hands several times when moving from one task to another. Cooks finally washed hands and put on gloves. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook place raw hamburger meat on grill and changed gloves without washing hands. Cook then washed hands in sanitizer bucket only with water. Cook finally washed hands with soap at handwashing sink. **Warning**
- High Priority - Employee washed hands with no soap. Cook washed hands in sanitizer bucket with water only. Cook finally washed hands at handwashing sink. **Warning**
- High Priority - Live, small flying insects in food preparation area. Throughout kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed display reach in cooler door open for an undescribed amount of time where items in reach in cooler are above 41f such as sprouts 49f, milk 46f. Cooler door was closed to allow temperature recovery. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked french fries 73f, 75f, 69f on cook line being held with no time. Operator stated fries were stocked at 10:30 am **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hamburger meat in reach in cooler 56f in prep area, raw chicken 50f in reach in cooler in prep area. Operator moved both items to reach in freezer for temperature recovery. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Observed three servers handle dirty dishes and not wash hands before serving food to cuatomers. Servers washed hands after handling dirty dishes. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed a significant amount of ice dumped in hand sink 2 at bar closer to front entrance. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed wet wiping cloth stored in handwashing sink 1 near service window at bar. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed food handler wash wet wiping cloth in handwashing sink and place on prep table. **Warning**
- Intermediate - No soap provided at handwash sink. At hand washing sink 2 at bar closer to front entrance. **Warning**
- 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. Observed reach in cooler in prep area at 56f ambient. **Warning**
- Intermediate - Soda gun soiled. Observed interior of soda nozzle and soda holster have build up of food debris by service window at bar. Also observed two soda nozzles at bar 2 not in use have build up of soda syrup. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Observed old food debris on dicer. Operator removed bottom of dicer to be cleaned. **Corrected On-Site** **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with hood suppression system installed and not working during lunch hour. Operator stated hood system and air conditioner in kitchen went down before inspection began.Notified Fire AHJ. For reporting purposes only. **Warning**
|
07/17/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile in disrepair. In second bar area **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Also in unisex bathroom, one can replaced
- 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. Drink on dish machine by clean side **Repeat Violation**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Rusted spatula, frying pan
- Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. In both kitchen areas **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Onions and SS items on bottom storage shelf not 6 inches off floor
- Basic - Food stored on floor. Flour on floor **Corrected On-Site**
- Basic - Hole in wall. Second bar area. Also missing outlet cover back hallway
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Shield above dish area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in hood not shielded
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Meat drawer **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Fries in Walk in cooler not covered
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front server area
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen and bar **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Threshold by second bar **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Containers, seasoning not labeled
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook and dishwasher changed gloves no hand wash
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted blue cheese dressing, blue cheese added. 50F **Repeat Violation**
- 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.salsa 47F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 76F
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. Oven cleaner stored on spice rack **Corrected On-Site**
- 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. Reach in cooler by front left measuring 47F , food product at 50F
- 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. Noted containers of butter and sauces not marked, milk open in reach in cooler not marked
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Second bar sink **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lanier expire 2013
|
3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Underneath grill area
- Basic - Carbon dioxide/helium tanks not adequately secured. Secondary kitchen
- Basic - Ceiling tile missing. Secondary kitchen area
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves. Microwave shelf
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in rice **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Secondary bar
- Basic - Reach-in cooler gasket torn/in disrepair. Across from waitress area
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen
- Basic - Walk-in cooler floor soiled.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Throughout kitchen 0ppm
- Basic - Wood food-contact surface not properly sealed. Secondary bar area
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour container
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Chicken wings in Reach In Cooler @78° after 4 hours of cooling
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep line lettuce/tomato 49°
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Waitress area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Secondary bar area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by kegs/equipment by main ice machine
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Secondary kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Secondary bar
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Secondary kitchen
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
|
11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink at the ice machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the trash cans. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Waite area. **Corrected On-Site**
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with wrist band. **Corrected On-Site**
- Basic - Fan cover in the storage reach in cooler has accumulation of dust/debris. Next to the exit door. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Dish machine area. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of the flat top grill.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored hanging from the suppression plumbing between uses. **Corrected On-Site**
- Basic - Light not functioning at the 3-compartment sink area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Torn screen on the screen door when main entrance left open.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Observed unopened packages of pork thawing in the hand sink. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Heavy residue on the dish machine trays.
- Basic - Wall soiled with accumulated grease. Above the cooking areas.
- Basic - Working containers of food removed from original container not identified by common name. Water/oil at the cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bake potatoes left on a rack at the cookline at 67?. Fries at 52?. No time as public health control in place. Alfalfa sprouts 67? on top of prep cooler, prepped 1 hour. Placed in freezer. Rechecked at 37?. Cheese 55? top, bottom 41?. Top portion placed in freezer to chill. Rechecked 39? **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw prepped chicken over the hamburger meat in the storage cooler in the prep room. **Corrected On-Site**
- 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. Gallon milk in the prep cooler room. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Potatoes and fries left at the cook line on the rack.. Written procedure put in place. Manager informed products came out walk in cooler at 10am. Potatoes from cooking at 10am **Corrected On-Site**
|
4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. / all restrooms. **Corrected On-Site**
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / cook cracked eggs without washing his hands before touching the tong. **Corrected On-Site**
- Critical - Observed food stored on floor. / cooking oil.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / by hot holding unit / cook line. **Corrected On-Site**
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / chicken wings at 45F, chili at 46F / reach in cooler / product was iced.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw beef over vegetable patty / reach in cooler. **Corrected On-Site**
|
11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the potato oven. Repeat Violation.
- Violation: 23-03-1 Observed build-up of heavy grease on nonfood-contact surface. Flattop grill at the cooking area.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Floor underneath all the refrigeration units.
|
7/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Family restroom.
- Carbon dioxide/helium tanks not adequately secured. Ice machine area.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment using ServSafe as its training program. This violation must be corrected by : 7/3/12.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsinks at the bar. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. License is current /active vefied in the office.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary test kit-bar. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions. Employee cellphone sitting in the dinner plate at the cookline .
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Family restroom.
- Critical - Observed bathroom facility not clean. Restroom at the prep room.
- Observed build-up of heavy grease on nonfood-contact surface. Side of the cooking equipment heavily soiled with grease .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf underneath the prep table .
- Observed build-up of heavy grease on nonfood-contact surface. Flattop grill at the cooking area.
- Critical - Observed employee eating in a food preparation or other restricted area. Cook at the cookline chewing gum. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee preparing the celery handled the cellphone with his gloves kept on cutting the celery. Corrected On Site.
- Observed employee with no hair restraint. Employee the food preparation area, cooking areas. Corrected On Site.
- Critical - Observed encrusted, soiled material on the potato dicer on the wall.
- Observed food debris accumulated on kitchen floor. Floor under the potatoes at the rear exit.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the potato oven. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Cooler at the cookline .
- Observed grease accumulated under cooking equipment. Floor underneath all the refrigeration units.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic container without handle scooping the panco mix.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler at the cookline heavily soiled .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad dressing cooler very soiled.
- Critical - Observed live flies in kitchen. Mopsink area at rear exit.
- Observed moldy ceiling tiles and/or air conditioning vent covers. Kitchen areas. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Condensation at the waite area cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mahi 44 degrees, reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whip cream 57 degrees at the waite area, product from 5/2/12.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected at the coffee area. Corrected On Site. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. Large ice machine.
- Critical - Observed soil residue in storage containers. Chips container too soiled .
- Critical - Observed soil residue in storage containers. Panco mix container too soiled.
- Observed soiled dry wiping cloth in use, hanging from employee preparing vegetables rear pocket. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by utensils. Cans of air freshner next to the clean glasses at the bar. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by utensils. Cleaning solution next to the clean glasses at the waite area. Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated food debris. Wall behind the potato dicer.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Establishment using time as public health control with baked potatoes and fries at the cookline. Foods not marked with time. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
5/3/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured throughout .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Forks, spoons in the holder next to the white microwave.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Observed employee's trained by ServSafe.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quat test kit for the bar and buckets.
- Maintain the floor drain at the 3-compartment sink clean.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Knife on the knife rack with broken point. Corrected On Site.
- No copy of latest inspection report. Corrected On Site.
- Critical - Observed accumulation of debris on the top of the dishwashing machine. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler in the prep area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Ice scoop bucket.
- Observed dusty ceiling air conditioning vent cover before the dishwashing machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Flattop grill.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside oven.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed moldy ceiling air conditioning vent covers.
- Observed nonfood-contact equipment in poor repair. Repair/replace all the broken paper towel dispensers.
- Observed nonfood-grade containers used for food storage. Carton box storing chips without any protection between the box and the food.
- Observed residue build-up on nonfood-contact surface. On the ice machine lid.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected at the coffee station. Corrected On Site.
- Observed soiled dry wiping cloth in use. Chef with soiled towel hanging from his waist.
- Critical - Observed toxic item improperly stored on the top of the dishwashing machine . (Cleaning solutions]. Corrected On Site.
- Observed wall soiled with accumulated grease behind the cooking area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 126 degrees, pulled pork 127 degrees. Rechecked at chicken 137 degrees, pulled pork 136, Warmer. Corrected On Site.
- Waste line missing at soda gun holster. Bar area.
|
12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potatoes blanched in oil sitting at the cookline without time control.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potatoes on trays at the cookline blanched in oil without time control.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 52 degrees . Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 46 degrees, reach in cooler. Iced.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes 120 degrees, hotline unit. Reheated. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Cooked chicken 92 degrees at the cookline cooling in ziplock bags.
- Critical. Displayed food not properly protected from contamination. Need a splash guard between the handsink and the reach cooler at the pick up window.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw hambugers stored over the blanched potatoes in the reach in cooler
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks in watch, wrist band cooking. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed server picked up something from the floor with the customer' s water in his hand, walked across the reach in cooler, handled the clean dish, deliver the water and did not wash his hands. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test kit for the dishwashing machine . Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled hand towels hanging from chefs side, on servers rear. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at the pick up window.
- Critical. Observed unlabeled spray bottle. Sanitizing solution bottle. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed no child labor law poster.
- Critical. Person in charge failed to insure that employees properly cook food. Cook cooking hambugers was not able to answer the cooking temperture of the hambugers.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed inaccurate gauges on dishmachine.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical. Cold water not provided/shut off at employee handwash sink. Rear restroom .
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom.
- Critical. Observed bathroom facility not clean. Rear restroom toilet.
- Observed floor and wall junctures not coved, throughout .
- Observed wall soiled with accumulated food debris. Detail cleaning on all walls throughout the kitchen areas.
- Observed hole in ceiling. Ceiling tiles missing .
- Observed ceiling soiled with accumulated dust in the dinning area.
- Observed moldy ceiling air conditioning vent covers.
- Light not functioning.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Observed no child labor law poster.
- 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. [NEW OPERATOR].
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8/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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