- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomato sauce.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back storage area next near restroom.
- Basic - Uncovered food stored near sink exposed to splash. Peeled onions next to Handwash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Stored next to water heater.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Covering onions in walk in cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. In kitchen 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature reaches 120°F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food stored in ice used for drinks. See stop sale. Wine bottle in ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50°F, water melon 53°F. Ambient temperature at 50°F in reach in cooler in the kitchen.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat cheese.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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9/19/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall.
- 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. Big 5.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jesus, Berlin , Esther, missing food safety certification. Operator, stated, certifications are at the main office. Advised operator to keep certifications on establishment premises.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an ice bin unprotected from possible splash/dust as it is located next to a handwash sink. must install splash guard.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. used to keep dough moist
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves .
- Critical - Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical - Covered waste receptacle not provided in women's bathroom. both rest rooms
- 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. no food prep or food prep employee present at the time of inspection
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor. walk in cooler
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
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