- Basic - Accumulation of food debris/soil residue on handwash sink. Handwash sink basin and faucet handles in back prep room.
- Basic - Cutting board has cut marks and is no longer cleanable-long board on cookline.
- Basic - Equipment in poor repair. Slide cooler at front counter not operating at this time. Per owner, serviceman due on property today.
- Basic - Interior of microwave heavily soiled with encrusted food debris.
- Basic - Reuse of single-service articles. Plastic cups and plastic take out soup type containers rewashed and reused.
- Basic - Wall soiled with accumulated food debris-at stove top area, heavy brown grease and grime on wall.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt in reach in cooler 70° from overnight. Stop sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat pies holding at 110 less than 1 hour, advised rapid heat to 165 then hold at 135 or hotter.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. ziti marked with 8-26 date. Stop sale issued.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Portions of yogurt at 70°. STOP SALE ISSUED.
- Intermediate - Metal stem-type thermometer heavily soiled. unit not operating at this time but has dial type.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at cookline prep sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. FT Mellon portions tightly covered. Advised cooling uncovered and rapid chill as portions are less than 1 hour cooling.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated stem approx 8 degrees out of calibration.
- 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. No proof for Rocco or Katrina
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. Several boards throughout facility.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Double door freezer gasket in back room.
- Basic - Hood soiled with accumulated grease.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated grease. Flat top grill area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken wings at front buffet area holding at 120°. Advised manager to reheat to 165° for holding at buffet area. Manager took managerial control and immediately took to oven for reheat.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Buttermilk and chicken stock in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Mop in gray water bucket stored in front of basin.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One stem off about 4 degrees, the other was right on.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Warning**
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3/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Equipment in poor repair facility not using enough water in steam table to surround pans and keep it warm. Educated them on water heighth etc. **Warning**
- Basic - Interior of bo microwave ovens heavily soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - bag of potatoes stored on floor in walk in cooler. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt, cottage cheese and cut Mellon holding at buffet line at 55°. Advised rid chill to 41 pr colder or discard due to temp abuse. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy and soft bacon holding at 100° advised rapid reheat to 165 and hold at 135 or hotter. **Corrected On-Site** **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm QUAT. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- 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. **Warning**
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3/4/2014 | Complaint Full | Warning Issued |
- Basic - Ceiling tile missing several locations.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0-10 ppm and water is too hot.
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink-RESTROOMS.
- Intermediate - No functioning probe thermometer provided to measure temperature of food products-Dial or digital.
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1/31/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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