- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm chlorine dish machine. At callback- dish machine 0 ppm.
- 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. 0 ppm, set up three compartment sink if dish machine not sanitizing properly. At callback- dish machine 0 ppm
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler across from cook line and triple sink, ambient 56°-58°. At callback- reach in cooler ambient 55° manager turned down temperature, reaching 50° about 5-10 min later, TCS foods inside were cooling according to manager, were moved to different reach in cooler.
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09/19/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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09/19/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - No Heimlich maneuver/choking sign posted. Missing poster **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 109°, cooked vegetables 111°, chicken 123°, beef and squash103°, shrimp and coconut 120°. All items on hot buffet. Corrective action-operator stirred al products and turned unit hotter **Repeat Violation** **Warning** At callback- Rice 127° in cooked by mop sink. sausage 127°, fried fish 106°, cooked vegetables 127° on buffet table, put lids on food and stirred. cooked banana fritter 73° next to buffet table, corrective action, placed on buffet to re heat.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 60° in unit where ambient temperature is 65°. Corrective aciton-operator moved eggs to other unit **Warning** At callback -Pork 63°, cut tomato 65°-70°, corrective action, moved items to other reach in cooler.
- 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. Establishment lacking proof for all employees at time of inspection **Warning** At callback- establishment has ordered books but does not have proof of training, certificates are blank.
- 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. Small cooler at far end of kitchen in grocery store ambient temperature 65° **Warning** At callback- refrigerator across from cook line ambient 56°.
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07/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm chlorine dish machine.
- Basic - Employee eating in a food preparation or other restricted area. Employees eating along cook line, stopped when entered kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing at room temperature by handsink, employees moved to cooler. Container of fish by handsink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table next to cookline, corrected by employee.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer greater than 200 ppm, corrected by manager to 100 ppm. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 47°, cooked rice 47° in reach in cooler made at 10 am per cook.
- 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. Cooked pork 47°, cooked rice 47° in reach in cooler middle of kitchen.
- 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. 0 ppm, set up three compartment sink if dish machine not sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 63°, cut tomato 65°-70°, corrective action, moved items to other reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 127° in cooked by mop sink. sausage 127°, fried fish 106°, cooked vegetables 127° on buffet table, put lids on food and stirred. cooked banana fritter 73° next to buffet table, corrective action, placed on buffet to re heat.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened bag of raw scallops over opened box of phyllo dough, ziplock bag of sauce, cooked pork, employee corrected. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler across from cook line and triple sink, ambient 56°-58°.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Establishment has no proof of CFM.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 4 employees who engage in food prep.
- 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. Establishment has books but no completed certificates.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Containers of pork and rice in reach in cooler center of kitchen covered with plastic wrap while cooling.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of wood cleaner per manager by water heater.
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in bulk containers under prep table **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach in coolers in kitchen area and interior or reach in freezers where meats are stored have some old food built up in them **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secure **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Fry oil jug on floor in kitchen **Warning**
- 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. Employee open coffee cup sitting on counter where beverages are served **Repeat Violation** **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Ice scoop buried in ice machine bin **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Interior of microwave in kitchen area has some old food splattered in it **Warning**
- Basic - No Heimlich maneuver/choking sign posted. Missing poster **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing in First Ladies restrooms **Warning**
- Basic - Stored food not covered in chest freezer. Food items in freezer not covered **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth sitting on hand sink behind bar area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers under prep table not labeled **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 109°, cooked vegetables 111°, chicken 123°, beef and squash103°, shrimp and coconut 120°. All items on hot buffet. Corrective action-operator stirred al products and turned unit hotter **Repeat Violation** **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 60° in unit where ambient temperature is 65°. Corrective aciton-operator moved eggs to other unit **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit and back side of white shield has some excessive black build up on it **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Red bucket stored in sink next to triple sink **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in bar area **Warning**
- 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. Establishment lacking proof for all employees at time of inspection **Warning**
- Intermediate - No soap provided at handwash sink. Missing at sink in back kitchen area by triple sink **Corrected On-Site** **Repeat Violation** **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. Small cooler at far end of kitchen in grocery store ambient temperature 65° **Warning**
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5/6/2014 | Routine - Food | Warning Issued |
- 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. On prep table
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table unit
- 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. Cutting onion for make table **Corrected On-Site**
- High Priority - Some potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Fried fish 91'F, fried plantains 96'F; corrective action to be discarded at 3:00; suggested time as a public health control emailed form
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty dishes near microwave
- Intermediate - No soap provided at handwash sink. Near 3 comp sink
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7/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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