- Basic - In-use knife stored in cracks between pieces of equipment at cook line.removed knife and send it to the dish machine. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area in front of walk in cooler/ freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in top drawers at cook line 49° F , placed ice on chicken to cool down to 41°F.
- Intermediate - No soap provided at handwash sink. At outside wait area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken, took the lid of and cooled quick enough, see cooling temperatures **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. French fries **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in freezer. Bread. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Roastbeef at cookline 60°F for less than 2 hours iced down to 41°F **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At cook line wiping cloth container on sink **Warning**
- Intermediate - No soap provided at handwash sink. In wait area outside. **Warning**
- 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. **Warning**
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12/26/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline and bar **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. At cookline. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At cookline . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At cookline **Corrected On-Site**
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.In Ladies Room
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Squid and Cod at 58?F and 62 ?F ,put on ice and cooled to 39?F in 30 Minutes. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.In wait station **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At cookline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.At cookline **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cold holding drawers , flip top cooler by cookline .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppmat glassware washer at bar .
- Floors not constructed easily cleanable.in front of ice maschine ,broken Tiles .
- Critical - Hand wash sink lacking proper hand drying provisions.at cookline .
- Critical - Handwash sink not accessible for employee use at all times.by cooline. breadtray.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knifes stored in gap between prep Table at cookline .
- In-use utensil for nonpotentially hazardous food not stored in a inverted protected manner/. ice scoop not properly inverted in container by ice machine
- Lights missing the proper shield, sleeve coatings or covers.walk in Freezer
- Observed clean linens stored in improper location.on floor in liquor storage room. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.throughout .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.at dishwashing area .
- Observed employee with no hair restraint.expediter Corrected On Site.
- Observed floor area(s) covered with standing water.under ice maschine .
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch at cookline .Employee touched his hat.
- Critical - Observed food stored in ice used for drinks.at bar.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards throughout .
- Observed gaskets with slimy/mold-like build-up.at bar
- Observed insect control device installed over food preparation area.over bread.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.Back Packs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 50 Degrees ;Beef 49 Degrees ; Burgers 47 Degrees ;at cold holding drawers at cookline . MUST DISCARD FOODS WITHIN 2 HRS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter at 72 Degrees on rag in rear prep area under no temperature control .Added to Document Time as a public health control. Time documented. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. cookline .
- Observed residue build-up on nonfood-contact surface. Beer cooler, broken glas on bottom at bar.
- Observed residue build-up on nonfood-contact surface.Water at bottomof coole
- Observed residue build-up on nonfood-contact surface.ice build up in walk in Freezer.
- Critical - Observed small flying insects in bar area and dishwashing area and rear prep area .
- Critical - Observed soil residue in storage containers.sugar Container rear prep area .
- Critical - Observed toxic item stored by food.by ice maschine .
- Observed utensils in poor condition.broken food container stored in dishwashing area and produce walk in cooler .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sauces at the cookline not time marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site. Quac 150ppm.
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9/13/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. tile broken at walkin freezer .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. in rear prep area. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. at beer cooler. Corrected On Site.
- Critical - Observed 1 dead roach on premises. by floor drain at bar. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan guards at produce walkin cooler. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelving soiled. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the walk-in coolers. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed gaskets with slimy/mold-like build-up. bar coolers.
- Observed grease accumulated on kitchen floor. under cookline equipment, strong odor in this area.
- Observed nonfood-contact equipment in poor repair, rusted can opener stand.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 47 degrees at cookline cooler nearest to handwash sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over plantains and raw bacon over cooked ham at walkin cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. prime rib and chicken at walkin cooler. Corrected On Site.
- Observed utensils in poor condition. bro en food storage container lid. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed water draining onto floor surface. by ice machine. Corrected On Site. drain unclogged.
- Plumbing system in disrepair. pipe leaking onto floor at handwash in cookline .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar containers .
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6/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. food storage rack stored under bug zapper. Corrected On Site. rack moved.
- Critical - Hand wash sink lacking proper hand drying provisions. at cookline .
- Critical - Handwash sink not accessible for employee use at all times. obstructed by bread trays. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. at cookline and by dessert prep station . Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at salt/pepper container . Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. at walkin cooler by cookline where foods are held and in rear prep area near mop sink.
- Critical - No conspicuously located thermometer in holding unit. at milk storage cooler by coffee station .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. at handwash sink in rear prep area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. paper towel dispenser at cookline . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout .
- Observed gaskets with slimy/mold-like build-up. bar cooler
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue at cookline .
- Observed nonfood-contact equipment in poor repair, lid to rusted chest freezer broken and in disrepair , insulated material exposed.
- Observed nonfood-contact equipment in poor repair, rusted shelving in dry storage area.
- Observed reach-in cooler gasket torn/in disrepair. at bar.
- Observed residue build-up on nonfood-contact surface. ice build up at walkin freezer . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. water pooling inside bar cooler.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil residue in storage containers. sugar, rice and flour containers in rear prep area. Corrected On Site.
- Critical - Observed toxic item stored by food. insecticide in food storage shelving in dry storage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. fish and beef at walkin cooler; cooked potatoes at walkin freezer . Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Plumbing system in disrepair. at sink in bar area.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.ALL MULTI-USE FOOD CONTACT UTENSILS OR EQUIPMENT MUST BE SANITIZED AT THE 3 COMPARTMENT SINK UNTIL SUCH TIME AS THE DISHWASHING MACHINE HAS BEEN REPAIRED AND IS ABLE TO SANITIZE THE EQUIPMENT APPROPIATELY.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name. spice container in dry storage . Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer at cooler by coffee machine .
- Cleaned and sanitized equipment, utensils not properly stored. cutting board stored on top of garbage can at cookline . Corrected On Site.
- Floors not maintained smooth and durable. broken tile by cookline cooler.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. cookline and rear prep line. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. ladies restroom . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. at clean drainboard in dishwashing machine area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of garbage cans and mop bucket .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on handwash sinks. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under clean drainboard at dishwashing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil storage container in dishwashing area shelving soiled. Corrected On Site.
- Observed equipment in poor repair. rusted shelving in dry storage area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout .
- Observed gaskets with slimy/mold-like build-up. cookline coolers. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 56 degrees in expeditor's area and pork at 51 degrees at cookline cooler in pasta station . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. buikd up of water inside bar cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. ice build up at walkin cooler/freezer .
- Critical - Observed small flying insects in bar and dry storage area.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ham at walkin cooler. Corrected On Site.
- Observed wall soiled with accumulated food debris. dishwashing area.
- Plumbing system in disrepair. clogged sink in dishwashing area . Corrected On Site.
- Plumbing system in disrepair. handwash sink at cookline and by server's drink station not draining properly .
- Critical - Working containers of food removed from original container not identified by common name. rice flour in dry storage . Corrected On Site.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- 03a-07-1: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, shrimp and chicken at 50 degrees at cold holding drawers at cookline , fish at 49 degrees at flip top cooler at end of cookline closest to the dessert prep area.
- 04-01-1: Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold holding drawers at cookline and flip top cooler at end of cookline.
- 20a-10-1: Dishmachine chlorine sanitizer not at proper minimum strength . 0 ppm at glasswasher at bar.
- 22-20-1: Observed buildup of slime in the interior of ice machine .
- 22-26-1: Observed buildup of soiled material on racks in the walk-in cooler.
- 22-27-1: Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- 23-06-1: Observed build-up of food debris ,dust or dirt on nonfood-contact surface. dry storage shelving .
- 27-16-1: Hot water not provided/shut off at employee hand wash sink. outside server's station .
- 29-07-1: Plumbing system improperly repaired. water draining on the floor from sink at bar.
- 32-16-1: Hand wash sink lacking proper hand drying provisions. at cookline .
- 36-22-1: Observed floor area(s) covered with standing water. under ice machine.
- 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- 8a-29-1: Observed uncovered food in holding unit/dry storage area. crab cakes, fish and shrimp at walkin cooler.
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7/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold holding drawers at cooklline and flip top cooler at end of cookline . Corrected On Site. food moved to different cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. o ppm at glasswasher at Bar.
- Critical - Hand sink missing in food preparation room or area. no handwash sink available to cover end of cookline nearest to beer cooler. approved handwash sink on plans is non fuctional at this time.
- Critical - Hand wash sink lacking proper hand drying provisions. at cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. outside server's station .
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelving
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving for clean plates in dishwashing area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed employee with no hair restraint. expeditor.
- Observed floor area(s) covered with standing water. under ice machine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed gaskets with slimy/mold-like build-up. bar cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spice container in dry storage . Corrected On Site.
- Observed insect control device installed over food preparation area and food storage area.
- Observed leaking pipe at plumbing fixture.under handwash in rear prep area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, shrimp and chicken at 50 degrees at cold holding drawers at cookline, fish at 49 degrees at flip top cooler at end of cookline closest to the dessert prep area. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. broken glass inside bar cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. crab cakes, fish and shrimp at walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. dough at walkin cooler
- Observed wall soiled with accumulated black debris in dishwashing area. Corrected On Site.
- Plumbing system improperly repaired. water draining on the floor from sink at bar.
- Plumbing system in disrepair. faucet missing at handwash sink in kitchen .
- Critical - Working containers of food removed from original container not identified by common name. spice containers in dry storage .
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4/25/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing. by backdoor area.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by tray and utensils at cookline .
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. front and rear hood systems. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. at cookline , server's station, prep area, dishwashing area, bar area, outside patio area handwash sinks. Corrected On Site. plumber on premises fixed water heater .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container . Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline cooler and dessert storage cooler.
- Critical - Observed 1 live fly in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at cookline cooler. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty air conditioning vent covers. by back door .
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, without washing hands. dishwasher. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline and rear prep area.
- Observed gaskets with slimy/mold-like build-up. bar coolers. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. server's area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.used as dump sink in outside patio area.
- Observed ice build-up on nonfood-contact surface. walkin freezer .
- Critical - Observed improper vertical separation of raw animal foods. raw chicken over calamari at walkin cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. server's station .Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. alfredo sauce at cookline . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and sour cream at 68 degrees at server's station area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs at 48 degrees at cookline cooler near steam table. Corrected On Site. volutarily discarded .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ricotta at 48 degrees at cookline cooler at end of line. Corrected On Site. volutarily discarded.
- Observed reach-in cooler gasket torn/in disrepair.cookline cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. ham and beef at walkin cooler. Corrected On Site.
- Observed wall soiled with accumulated dust. near ice machine area.
- Plumbing system in disrepair. glasswasher at bar leaking water .
- Plumbing system in disrepair. handwash sink at cookline missing faucet.
- Critical - Portable fire extinguisher not fully charged. abc fire extinguisher by backdoor . For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked portabello mushrooms at 88 degrees . Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Working containers of food removed from original container not identified by common name. breadcrumbs container in dry storage area.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. expresso coffee station cooler.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. water at 86 degrees at server's station handwash sink.
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. sugar container at prep line and flour container in dry storage .
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. expresso coffee station cooler.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. bread storec on tray resting on top of garbage cans at cookline .
- Critical. Violation: 08A-16-1 Observed food stored in a prohibited area. drinks stored inside employee restroom .
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw tuna burger over fish dip at walkin cooler.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. pie at walkin freezer .
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. fish spice container in dry storage .
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 132 degrees in server's station area
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation area. Corrected On Site.
- Violation: 14-38-1 Observed utensils in poor condition. rusted can opener in rear prep area.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. non food grade bags used to store ice. bags have direct contact with other food products.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. in rear prep area and at cookline .For reporting purposes only.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at bar.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. at cookline
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Violation: 23-06-1 Observed build-up of dust or dirt on nonfood-contact surface. exterior of ice machine .
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils not properly inverted on dishwashing racks, employees observed grabbing utensils from side customers would eat from.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. water at 86 degrees at server's station handwash sink.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. 1 handwash sink removed from bar area.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. handwash sink removed from front food service line near coffee station.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. obstructed by garbage cans and tray of bread at cookline .
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. employee restroom .
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. employee restroom .
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing; large gap under door .
- Violation: 36-22-1 Observed floor area(s) covered with standing water. under ice machine .
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in rear prep area, near prep sink.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. hood filters in rear prep area.
- Violation: 40-04-1 Observed personal care item stored with food. personal bag stored with food in dry storage room.
- Violation: 51-16-1 No plan review submitted and renovations in progress. changes to original approved plans made. removal of handwash sinks, employee restroom turned into drink storage area. Changes in equipment. Operator Must submit plans to our plan review office in Tallahassee and have the current layout approved.
- Critical. Violation: 53B-08-1 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.
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9/22/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. sugar container at prep line and flour container in dry storage .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lemon butter sauce at 59 degrees at cookline under no temperature control. This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 65 degrees in server's area. This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and dressings at 44 degrees on server's area cooler. This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, chicken ,tuna burger, shrimp,burger and steaks at walkin cooler at 44 degrees . This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab cakes at 44 degrees and sauces and butter at walkin cooler #2 at 43 degrees . This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter,sour cream and cheese at 50 degrees at server's service line. This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and cooked pasta at 48 degrees at cookline cooler nearest to handwash sink in server's area. This violation must be corrected by : 9/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish batters at cookline cooler. This violation must be corrected by : 9/21/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin coolers, cookline cooler.
- Critical. No conspicuously located thermometer in holding unit. expresso coffee station cooler.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. bread storec on tray resting on top of garbage cans at cookline .
- Critical. Observed food stored in a prohibited area. drinks stored inside employee restroom .
- Critical. Observed raw animal food stored over ready-to-eat food. raw tuna burger over fish dip at walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. pie at walkin freezer .
- Critical. Observed uncovered food in holding unit/dry storage area. fish spice container in dry storage .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 132 degrees in server's station area
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee failed to wash hands before putting on a new pair of gloves. This violation must be corrected by : 9/21/10.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook sliding burger from spatula with his bare fingers. Corrected On Site. gloves used.
- Critical. Observed employee drinking from an open beverage container in a food preparation area. Corrected On Site.
- Observed utensils in poor condition. rusted can opener in rear prep area.
- Observed nonfood-grade containers used for food storage. non food grade bags used to store ice. bags have direct contact with other food products.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. in rear prep area and at cookline .For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at bar.
- Wet wiping cloth not stored in sanitizing solution between uses. at cookline
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Observed build-up of dust or dirt on nonfood-contact surface. exterior of ice machine .
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils not properly inverted on dishwashing racks, employees observed grabbing utensils from side customers would eat from.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top.
- Critical. Hot water not provided/shut off at employee hand wash sink. water at 86 degrees at server's station handwash sink.
- Critical. Hand sink missing in food preparation room or area. handwash sink removed from front food service line near coffee station.
- Critical. Hand sink missing in food preparation room or area. 1 handwash sink removed from bar area.
- Critical. Handwash sink not accessible for employee use at all times. obstructed by garbage cans and tray of bread at cookline .
- Critical. Covered waste receptacle not provided in women's bathroom. employee restroom .
- Critical. Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee restroom .
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing; large gap under door .
- Observed floor area(s) covered with standing water. under ice machine .
- Observed wall soiled with accumulated black debris in rear prep area, near prep sink.
- Observed attached equipment soiled with accumulated dust. hood filters in rear prep area.
- Observed personal care item stored with food. personal bag stored with food in dry storage room.
- No plan review submitted and renovations in progress. changes to original approved plans made. removal of handwash sinks, employee restroom turned into drink storage area. Changes in equipment. Operator Must submit plans to our plan review office in Tallahassee and have the current layout approved.
- 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.
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9/20/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/30/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler not working by prep area. not plugged in.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin freezer not functioning.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler nearest to ice machine not functioning.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed bottle drink in ice used for drinks.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. hood at cookline and rear prep area. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair, rusted shelving at beer walkin cooler.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. bar dishwashing machine not operational. 0 ppm.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. dishwashing machine not installed. 0 ppm.
- Critical. Food-contact surfaces not cleaned after being contaminationed with construction debris . all food contact surfaces must be cleaned and sanitized.
- Observed build-up of dust or dirt on nonfood-contact surface. bar equipment soiled with dust.
- Critical. Cold water not provided/shut off at employee handwash sink. at unistalled sinks that will be used by employees.
- Critical. Hot water not provided/shut off at employee hand wash sink. at all sinks in dishwashing area.
- Critical. Hot water not provided/shut off at employee hand wash sink. throughout all sinks used by employees.
- Critical. Hot water not provided/shut off at employee hand wash sink. at mop sink
- Critical. Hot water not provided/shut off at employee hand wash sink. employee restroom
- Plumbing system in disrepair. handwash sinks, dishwashing machine ,dump sinks and ice bins not plumbed at bar.
- Plumbing system in disrepair. handwash sinks in server's station near cookline not plumbed.
- Plumbing system in disrepair. handwash sink at cookline not plumbed.
- Plumbing system in disrepair. handwash sink at cookline not plumbed.
- Plumbing system in disrepair. handwash sinks and prep sinks in rear prep area not plumbed .
- Plumbing system in disrepair. spray hose at 3 compartment sink
- Observed leaking pipe at plumbing fixture. at handwash sink in dishwashing area.
- Critical. Lavatories missing in or immediately adjacent to all bathrooms. no handwash sinks installed in customer restrooms.
- Critical. Hand sink missing in food preparation room or area. missing handwash sink as per plans submitted near expresso machine area near bar
- Critical. Hand sink missing in food preparation room or area, cookline , bar, restrooms,server's stations inside and outside. no handwash sinks although available have not been plumbed .
- Critical. Hand sink missing in food preparation room or area. no handwash sink plumbed in outside server's area.
- Critical. Bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical. Observed bathroom facility not clean. employee restroom in dissarray
- Critical. Observed bathroom facility not clean. customer restrooms
- Critical. Covered waste receptacle not provided in women's bathroom. employee restroom
- Critical. Covered waste receptacle not provided in women's bathroom. customer restroom
- Critical. Lack of toilet tissue at each toilet. employee restroom
- Critical. Lack of toilet tissue at each toilet. customer restrooms
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. No handwashing sign provided at a handsink used by food employees. employee restroom
- Critical. No handwashing sign provided at a handsink used by food employees. at handwash sink near 2 compartment sink in rear prep area.
- Critical. Hand wash sink lacking proper hand drying provisions. employee restroom
- Critical. Hand wash sink lacking proper hand drying provisions. rear prep area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions. customer restrooms
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee restroom
- Critical. Handwashing cleanser lacking at handwashing lavatory. rear prep area
- Critical. Handwashing cleanser lacking at handwashing lavatory. customer restrooms
- Critical. Observed no toilet functioning improperly at employee restroom . not installed .
- Critical. Observed no toilet available at customer restrooms.
- Critical. Toilet stall door or partition missing for bathroom with more than 1 toilet facility. customer restrooms.
- Missing drain plug at dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. unistalled window at bar, covered with wood not tight fitting or sealing .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor to kitchen not tight fitting or sealing .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. dining room south side glass door. not tight fitting or sealing .
- Observed floor and wall junctures not coved. near beer walkin cooler.
- Observed floor and wall junctures not coved. missing cove base at walkin freezer
- Observed floor and wall junctures not coved. at walkin cooler nearest to ice machine area.
- Observed floor and wall junctures not coved. by ice machine
- Observed floor and wall junctures not coved. at customer restrooms.
- Floors not maintained smooth and durable. bar area floors not sealed
- Floors not maintained smooth and durable. under spray sink in dishwashing area.
- Floors not maintained smooth and durable. broken tile at walkin freezer .
- Observed construction debris accumulated throughout establishment. in kitchen , dining room, bar area, bathrooms, under ice machine .
- Observed debris accumulated on beer walkin cooler floor.
- Observed wall in disrepair. rusted wall at walkin cooler.
- Observed wall in disrepair. rusted wall at walkin cooler nearest to ice machine
- Observed wall in disrepair. mgr's office
- Observed wall soiled with mold like build up at beer walkin cooler.
- Observed wall soiled with accumulated dust. walkin freezer and beer walkin cooler.
- Wall not smooth and easily cleanable. bar and dining room
- Wall not smooth and easily cleanable. by public restrooms
- Ceiling not smooth and easily cleanable. over bar area, kitchen , prep areas, by ice machine , by walkin cooler/freezer , by beer walkin cooler, dishwashing area, servers station near cookline and outside server's station and dry storage area.
- Ceiling not smooth and easily cleanable. outside server's station has no overhead protection .
- Observed ceiling in disrepair. rusted ceiling at walkin freezer
- Observed dusty ceiling tiles and/or air conditioning vent covers. by backdoor
- Observed a missing air conditioning vent cover at employee restroom.
- Lights missing the proper shield, sleeve coatings or covers. at walkin cooler nearest to ice machine .
- Lights missing the proper shield, sleeve coatings or covers. by ice machine
- Light not functioning. at beer walkin cooler
- Critical. Observed misalignment of hood suppression system nozzles. fryers not installed directly under nozzels at hood system .For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical. Observed an uncovered electrical boxes. at bar, dining room, kitchen , prep area, dishwashing area. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. throughout establishment . For reporting purposes only.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Observed flammables and debris stored in boiler room. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- No plan review submitted and renovations in progress. plans approved do not match restaurant layout. bar equipment not laid out. bar not completed with renovations .
- No plan review submitted and renovations in progress. servers station near cookline not set up, missing handwash sink, near uninstalled expresso station near bar.
- No plan review submitted and renovations in progress. public restrooms not completely installed as per plans, missing sinks, toilets, doors, flooring, walls.
- No plan review submitted and renovations in progress. observed construction on the exterior of the building that has yet to be comlpeted as per plans, walls, floors, sidewalks , seating area, awning to cover outside seating area.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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6/21/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about J Marks, 1245 N Federal Hwy, Fort Lauderdale, FL »