- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( croquettes @ 133°f ) **Corrected On-Site**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Leaking pipe at plumbing fixture. 3 comp sink
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen area
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled dry wiping cloth in use.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Utensils in poor condition. Most kitchen utensils
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Place in the oven cooked to 165 **Corrected On-Site**
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All kitchen coolers
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washing procedures
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. At the time of inspection, establishment added a walk in cooler, moved the handsink and dish machine from place. Hand sink and mop sink were not connected. 3 CS was changed to a smaller unit. Pots and pans used in kitchen too small- does not fit.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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8/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Eggs **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover on top of reach in freezer has accumulation of dust/debris.
- Basic - Food stored on floor. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair. Microwave is rusted
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Sugar, salt
- Basic - Plumbing system in disrepair. At hand sink and mop sink . At the time of inspection, water was not connected to the sinks.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Ham
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed utensils and went to cook at the cook line.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washing procedures
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 cs
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster
- Intermediate - Handwash sink used for purposes other than handwashing. At the time of inspection, there were dirty dishes inside hand sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. At the time of inspection, establishment added a walk in cooler, moved the handsink and dish machine from place. Hand sink and mop sink were not connected. 3 CS was changed to a smaller unit. Pots and pans used in kitchen too small- does not fit.
- Intermediate - No running water at mop sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Intermediate - Water not provided/shut off at employee handwash sink.
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6/7/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves. Inside refrigerator
- Basic - Clean utensils stored between equipment and wall. Knives **Corrected On-Site**
- Basic - Employee chewing gum while preparing food. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink
- Basic - Floors not maintained smooth and durable.
- Basic - Food stored in dry storage area not covered. Bag of sugar **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Shredded beef
- Basic - Food stored on floor.
- Basic - Hole in ceiling. By dry storage
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at refrigerator in dry storage
- Basic - No mop sink or curbed cleaning facility provided at establishment. According to operator it was removed from the outside.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork and beef
- Basic - Soiled dry wiping cloth in use.by microwave **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas beef at 114 f, cooked potatoes at 125 f, hashbrown at 120 f
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Beef over hashbrown
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink. Front counter
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF NEXT TO RAW FISH
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 36-11-1 Floors not maintained smooth and durable. SOME AREAS OF KITCHEN
- Violation: 37-09-1 Wall not smooth and easily cleanable. AT DRY STORAGE AREA
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. AT DRY STORAGE AREA
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10/17/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. SOME AREAS OF KITCHEN
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. RICE BAG AND ONIONS NEXT TO HANDSINK
- Lights missing the proper shield, sleeve coatings or covers. AT DRY STORAGE AREA
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.AT PASTRY BOX
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No person in charge of establishment. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed container of medicine improperly stored.VITAMINS STORED ON TOP OF PREP TABLE
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.SOME AREAS OF KITCHEN
- Critical - Observed handwash aids at a non-handwash sink. AT 3 COMPARTMENT SINK
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER TOMATOES
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade bags used for food storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF NEXT TO RAW FISH
- Observed residue build-up on nonfood-contact surface. SHELVES BY 3 COMPARTMENT SINK
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. SUGAR
- Critical - Observed uncovered food in holding unit/dry storage area. SAUCES
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated food debris. BY 3 COMPARTMENT SINK
- Critical - Person in charge unable to answer basic Food Code questions.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TAMALES AT 87 F AND CROQUETTES AT 114 F
- Wall not smooth and easily cleanable. AT DRY STORAGE AREA
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR
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8/13/2012 | Routine - Food | Warning Issued |
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