- Basic - Bathroom door not self-closing. **Admin Complaint** **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area. **Admin Complaint** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler ambient temperature 65°F
- Basic - Food stored on floor. Front counter water, and sugar.
- Basic - Interior of microwave soiled with encrusted food debris. **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front counter and kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. **Admin Complaint** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Admin Complaint** **Repeat Violation**
- Basic - Plumbing system in disrepair. 3 compartment sink.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Tacos 59°F **Admin Complaint** **Repeat Violation**
- High Priority - Food with mold-like growth. See stop sale. Mozerella
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Bologna 59°F, *tacos 59°F, *poultry 60°F, *beef 60°F,
- 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. See stop sale. Tamales **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Refried beans 98°F, *soup 130°F, *tamales 105°F
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Bologna 59°F, *poultry 60°F, *beef 60°F
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils both prep area sinks
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms **Admin Complaint** **Repeat Violation**
- Intermediate - Lack of toilet tissue at each toilet. **Admin Complaint** **Repeat Violation**
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Front counter. **Admin Complaint** **Repeat Violation**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Admin Complaint** **Repeat Violation**
- Intermediate - Probe thermometer not within the intended measuring range of use. In reach in cooler does not go to 40°F-0°F
- 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. Tacos
- Portable fire extinguisher gauge in red zone. For reporting purposes only. 1 in the kitchen.
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07/28/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
6/11/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Beans **Corrected On-Site** **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 - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Hole in wall. In restroom. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Large amount of unused equipment/supplies present. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour batter 68F **Warning** 55°F at time of callback.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- 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. **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Repeat Violation** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer''s specifications. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. All Blocked with utensils. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All **Warning**
- Intermediate - No soap provided at handwash sink. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2. **Warning**
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12/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Beans **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **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 - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Garbage can located inside establishment that is not continually used is not covered. **Warning**
- Basic - Hole in wall. In restroom. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lack of toilet tissue at each toilet. **Warning**
- Basic - Large amount of unused equipment/supplies present. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. front counter. **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour batter 68°F **Warning**
- 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. Beans and refried beans 74°F Corrective action taken. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 in women's restroom. **Corrected On-Site** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- 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. **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Repeat Violation** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. All Blocked with utensils. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All **Warning**
- Intermediate - No soap provided at handwash sink. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2. **Warning**
|
12/19/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Cutting board.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 61°F, marinated poultry 47°F moved to another reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 121°F
- High Priority - Raw animal food stored over ready-to-eat food.
- 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 - Equipment drain line draining into handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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