- Basic - Ice buildup in walk-in freezer. Most of freezer. **Warning**
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09/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice buildup in walk-in freezer. Most of freezer. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Eggs 50°F ambient, egg whites 53°F. Cooler out back by mop sink. Items moved to working unit. Beef 50°F, eggs 53°F ambient, sausage 52°F, lettuce 48°F, bologna 48°F. Make table reach in cooler in kitchen. Turned down by manager. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container with hollow handle used to sore v8 in cooler by register. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. Double door reach in cooler by mop sink. Make table reach in cooler in kitchen. **Warning**
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09/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. By trailer with catering equipment. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with clean dishes in dish pit. **Warning**
- Basic - Ice buildup in walk-in freezer. Most of freezer. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by grill in kitchen. **Warning** **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Eggs 50°F ambient, egg whites 53°F. Cooler out back by mop sink. Items moved to working unit. Beef 50°F, eggs 53°F ambient, sausage 52°F, lettuce 48°F, bologna 48°F. Make table reach in cooler in kitchen. Turned down by manager. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container with hollow handle used to sore v8 in cooler by register. **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemical spray bottle with sanitizer it's packets of single service condiments in side prep room. **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. Double door reach in cooler by mop sink. Make table reach in cooler in kitchen. **Warning**
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09/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Side prep room.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cook line in kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 46°F, ham 47°F, eggs 47°F. Moved to working unit by manager.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in double door reach in cooler outside by mop sink. Placed by manager.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs, sausage, egg wash, and batter in kitchen.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. Ham in reach in freezer outside.
- 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. Beef 46°F, ham 47°F, eggs 47°F in walk in cooler.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Walk in cooler. Thermometer is located by fan in back.
- Basic - Gaskets/seals on holding unit in poor repair. On make table in kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47°F, egg wash 46°F by fry vats. Ice added around units by employee.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Taco meat labeled 11/09 in prep room reach in cooler. Labeled 11/19 by employee. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemicals over single service cups. Outside.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Side prep area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon and knife in hand sink in prep room. Moved by manager. **Corrected On-Site**
- Intermediate - bottle containing toxic substance not labeled. Container marked soap in prep room on triple sink. **Corrected On-Site**
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11/20/2013 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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6/7/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ladles subject to soil on rack
- Basic - Employee belongings stored with restaurant foods cigarette packet on food prep table
- Basic - Employee personal items stored in or above a food preparation area. Soiled apron on food rack
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Numeous egg crates reused
- Basic - Food stored in a location that is exposed to splash/dust. Breads under towel dispenser
- Basic - In-use tongs stored on equipment door handle between uses. By handwash sink
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- 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 dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while 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. Touching breads
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter in kitchen at 60°f, egg wash at 70°f **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.spray bottle over food on cart **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pulled pork
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6/6/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop in cooked potatoes
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice gallon container under handwash sink **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at cookline **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Container of chips **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Utensil in water located under towel dispenser: subject to splash **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Numerous In kitchen
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 65? at cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage at 85? in steam table : reheated to 165? **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cookline at 75? **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Melted plastic plate
- Intermediate - Unnecessary items on premises. Numerous around back **Repeat Violation**
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. In a number of different coolers. New ones put in each unit
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook bare handing chopped lettuce on cookline. Put on gloves
- Critical - Observed buildup of slime in the interior of ice machine. Very slight build up on icemachine in preperation kitchen Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Au jus cooling in container with a tight fitted lid on it. Lid opened up. Wrapped portions of mearloaf in deep container stacked on top of each other. Laid out on sheet pan Repeat Violation.
- Critical - Observed food stored on floor. Pan of fish on floor on walkin cooler floor
- Critical - Observed handwash sink used for purposes other than handwashing. Utensils in kitchen line handsink and handsink behind front counter
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open box of frozen fish stored above ready to eat food in outside reachin freezer outside Repeat Violation.
- Critical - Observed interior of microwave soiled. Interior top with slight build up, on cookline
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink.
- Critical - Observed unlabeled spray bottle. Purple liquid in bottle by kitchen entrance . And in preperation kitchen by slicer machine Repeat Violation.
- Observed unnecessary items on the premise. In back area behind kitchen
- Critical - Vacuum breaker mising at hose bibb. At 3 compartment sink backflow preventer required AFTER splitter on NON chemical side before hose is attached. Repeat Violation.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Prep room.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean utensils under paper towel dispenser at front service counter.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Enamelware cookers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed buildup of slime in the interior of ice machine. Prep room.
- Observed cutting board grooved/pitted and no longer cleanable. Green cutting board-prep room.
- Critical - Observed food being cooled by nonapproved method. Sausage in walk in cooler 83F with lid on. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Green cutting board-prep room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 49F-walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over ready to eat-cook line and walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs over pork-walk in cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Storing food container lids.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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1/25/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BREADING FLOUR UNDER TOWEL DISPENSER. BY HANDSINK Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. COOKLINE
- Critical - Observed SOILED CLOTH TOUCHING IN USE UTENSILS : COOKLINE Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. PREP ROOM Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOKLINE EMPLOYEE TOUCHING VEGETABLES , CHEESE, BREAD Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. CLOTH ON CLEANED UTENSILS : DISHMACHINE LINE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON GLOVES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed toxic item stored by food. OVER BANANAS Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed no conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Walkin cooler. Corrected on site.
- Observed in use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs over handle. Corrected on site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single service articles stored without protection from contamination. Items under plumbing. Corrected on site.
- Critical. Observed covered waste receptacle not provided in women's bathroom.
- Critical. Observed no handwashing sign provided at a handsink used by food employees.
- Observed carbon dioxide/hellium tanks not adequately secured. Reference text: 61C-1.004(9)(d) FAC: (d) carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
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7/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. WALKINCOOLER Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single-service articles stored without protection from contamination. ITEMS UNDER PLUMBING Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Carbon dioxide/helium tanks not adequately secured.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
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