- Basic - Clean utensils or equipment stored in dirty drawer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Rusty shelves for storing cleaned utensils
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. The one for cheese storage
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface. On surface of ice machine
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. The meats storage one
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Advised
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gravy 45°, cooked beef 47°, soup 44°, in walk in cooler, advised **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dressings
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. All milk products
- Intermediate - Cutting board(s) stained/soiled. All On top reach in cooler in kitchen
- Intermediate - Soil residue in food storage containers. Gluten free flour
- Intermediate - Water filter not changed according to manufacturer's instructions. Date was 11/01/2012 **Corrected On-Site**
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside/outside of the dishmachine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Spoons
- Basic - Soil residue build-up on nonfood-contact surface. On can opener holder
- Basic - Soiled reach-in cooler gaskets. At reach in cooler by buffet **Repeat Violation**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Gravy date 6/7, 6/6 has a temperature of 45°-47°, grill chicken date 6/08 temp at 47°, Stop sales issued
- Intermediate - Cutting board(s) stained/soiled. At cook line **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At buffet area, reach in cooler has an accumulation of water **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Flour at cook line
|
6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside/exterior of the dishmachine.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI). **Repeat Violation**
- Basic - Inaccurate/damaged pressure gauge on dishmachine.
- Basic - Soiled reach-in cooler gaskets. At buffet line **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lowe' paint bucket **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
|
11/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On surface of ice machine
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored in dirty bus pan **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Inaccurate/damaged pressure gauge on dishmachine.
- Basic - Soil residue build-up on nonfood-contact surface. On can opener holder
- Basic - Soiled reach-in cooler gaskets. At buffet line
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Temp at 67° at buffet, advised **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoe melons at buffet temp at 54°, advised **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gravy too much in 5 gallon bucket and covered during cooling,
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulated in reach in cooler at buffet line
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
|
7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup cups at buffet line
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. At buffet line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (3) five gallons of soup have a date marking of 2/4, temp at 58? to 60?-stop sales issued
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Beef stock has a date marking of 1/31
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon temp at 52?, packages of butter temp at 69? at buffet line, less than four hours-Advised using time instead of temperature (Provided using time template)
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beef stock has a date marking of 1/31-stop sales issued
- High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches at cook line-pest control company is on site, he spray trouble area **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Danish
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Time/ temperature control for safety food (soup) not properly cool in walk in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line **Corrected On-Site**
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Missing in small reach in cooler of omlette station Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Delime
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and water. At omlette station
- Critical - Observed toxic item improperly stored. Chemical spray bottles stored with drinking straws, utensils At service area Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. Knives stored under microwave Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after refrigeration time exceeds 7 days. Food may not be served. Corn beef hash, manager discard product Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar
|
7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters-all
- Observed clean utensils/equipment stored in dirty drawers.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at prep area X2
- Critical - Observed establishment utilizing time as a public health control without having written procedures. [PROVIDED USING TIME INSTEAD OF TEMPERATURE TEMPLETE]
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef at buffet line has a bracelet on
- Observed gaskets/seals on cold holding unit in poor repair. At small reach in cooler at buffet line Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In reach in freezer- raw beef over ready to eat foods
- Observed nonfood-grade containers used for food storage. Home depot paint buckets
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 65 degree, melon temp at 55 degree, less than 4 hours, Advised Repeat Violation.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
|
2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Missing in reachnin cooler at prep area Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Critical - Observed food being cooled by nonapproved method. Cut melons was covered during ambient cooling-prep at 40 minutes ago-11:16 a.m. has a temperature of 51 degree-C/A-uncover
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. At reach in cooler of wait station
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink as evidence by food stain
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products Repeat Violation.
- Critical - Observed soil residue in storage containers. Ice tea urn
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last serve date was 8/10
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
|
11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. [Serve Safe] Advised
- Critical - No conspicuously located thermometer in holding unit. Missing in small reach in cooler at buffet area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On floor and under equipments at breakfast buffet area
- Observed build-up of grease on nonfood-contact surface. On surface of cooking equipments at cookline
- Observed clean utensils/equipment stored in dirty bus pans.
- Observed cutting board grooved/pitted and no longer cleanable. On top reach in cooler at prep area Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Food cover during cooling process Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Vegetable chopper
- Observed gaskets with slimy/mold-like build-up. At reach in coole's buffet line
- Observed grease accumulated under cooking equipment. Cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Fruit put on top of raw shell eggs Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop at buffet line
- Observed nonfood-grade containers used for food storage. Paint bucket Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 66 degree at buffet line Advised Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream temp at 49 degree, feta cheese temp at 51 degree, Advised
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk, sour cream , liquid eggs
- Critical - Observed toxic item stored by food/utensils. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris. Back of kitchen wall
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads Repeat Violation.
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 54 degree, melons temp at 50 degree, at buffet Advised
- Critical. Observed food being cooled by nonapproved method. Food cover during cooling process, gravy
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads
- Critical. Observed cloth gloves contacting ready-to-eat food. Napkin to cover biscuits at buffet line Corrected On Site.
- 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. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food, condiments at buffet Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Small reach in cooler at buffet
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls, plates
- Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. Cookline Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. Behind flame grill
- Lights missing the proper shield, sleeve coatings or covers. Dish area Corrected On Site.
|
9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [flour containers]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Waffle mix at buffet egg station was at 65 F] Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Syrup warmer at self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed encrusted material on can opener.
- Salad bar/buffet plates not properly protected or inverted to prevent contamination. Corrected On Site.
- Observed coffee filters stored without protection from contamination. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
|
2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ham, turkey, beef, all 47 F, in RI cooler, observed products discarded by operator]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [rib 98 F, at buffet line] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [beef 130 F, at buffet line]
- Critical. Displayed food not properly protected from contamination. [washed apples, plums, preaches at buffet tables]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw burgers next to ready-to-eat food, in reach-in cooler]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed soil buildup inside ice bin/machine
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease inside fryer cabinets
- Observed build-up of grease on outside of fryers
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. [employee restroom ]
- Observed grease accumulated under cooking equipment.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
|
10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hacienda, 10400 Cr 48, Howey In The Hills, FL »