- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. NO READING ON TEST STRIPS. **Warning**
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. BACON IN WALK IN COOLER. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. NO READING ON TEST STRIPS. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ALFALFA SPROUTS LEFT AT ROOM TEMPERATURE @ 70°. COOKED CHICKEN FROM 8/11/14 @ 61°; ROAST BEEF @ 48; POTATO SALAD @ 49°. **Warning**
- 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. TOMATOES @ 62°; LETTUCE @ 70°. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. GROUND BEEF ABOVE BACON. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. HOTDOGS. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. LETTUCE @ 70° **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. COOK LINE COOLERS. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SLICED CHEESES, ROAST BEEF, POTATO SALAD SLICED 8/12/14 NOT DATED. NOTHING DATED. **Warning**
- Intermediate - Walk-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. **Warning**
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08/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Food stored on floor. BACON IN WALK IN COOLER. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. NO READING ON TEST STRIPS. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ALFALFA SPROUTS LEFT AT ROOM TEMPERATURE @ 70°. COOKED CHICKEN FROM 8/11/14 @ 61°; ROAST BEEF @ 48; POTATO SALAD @ 49°. **Warning**
- 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. TOMATOES @ 62°; LETTUCE @ 70°. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. GROUND BEEF ABOVE BACON. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. HOTDOGS. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. LETTUCE @ 70° **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. COOK LINE COOLERS. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SLICED CHEESES, ROAST BEEF, POTATO SALAD SLICED 8/12/14 NOT DATED. NOTHING DATED. **Warning**
- Intermediate - Walk-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. **Warning**
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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. IN SUGAR AND FLOUR. **Corrected On-Site**
- Basic - Ceiling tile missing. ABOVE CLEAN EQUIPMENT STORAGE.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. SPATULAS UNDER STEAM PANS.
- Basic - Stored food not covered in walk-in cooler. ROAST BEEF. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. SUGAT AND FLOUR.
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE HAM SLICED AT 0700 hrs. @ 49°. CORRECTIVE ACTIONS TAKEN.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. MUSHROOMS @ 114°.
- High Priority - Vacuum breaker missing at hose bibb. NEXT TO 3 COMP SINK.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. CORRECTIVE ACTIONS TAKEN.
- 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. JOE.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ROAST BEEF COOKED 3/18/14. **Corrected On-Site**
- Intermediate - Refrigerator 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. TOP SECTION OF NORTHEAST SANDWICH STATION COOLER.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. CROTONS, EGGS, CARROTS, BREAD, **Repeat Violation**
- High Priority - Container of medicine improperly stored. WOMEN'S VITAMINS ON FOOD PREP TABLE.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 65° AT ROOM TEMPERATURE.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. HOSE BEHIND 3 COMP SINK.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ALFALFA SPROUTS @ 75°; HAM @ 48°.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. BACON ABOVE DELI MEATS.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. MILK.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DATING RTE/TCS FOODS, STORING FOOD OFF THE FLOOR, MAINTAINING TCS FOODS AT PROPER TEMPERATURE.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. WHITE RICE 8" DEEP IN PLASTIC CONTAINER.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. BOILED CHICKEN, RANCH DRESSING PREPARED ON SITE 10/4/13 NOT DATE MARKED. NOTHING DATED. **Repeat Violation**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Food stored on floor. Onion in kitchen **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Utensil in rice on steam table. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, dressing in walk in cooler **Warning**
- 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. This violation must be corrected by 5/21/13 **Warning**
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3/21/2013 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. flour in kitchen
- Critical - Observed food stored on floor. onions , tomatoes in kitchen
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. through
- Critical - Handwashing cleanser lacking at handwashing lavatory. through
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. through
- Critical - No handwashing sign provided at a handsink used by food employees. through
- 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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3/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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