- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.on 8/20/14 found containers of sauce stored on the floor in walking cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.on 8/20/14 observed dishwasher switched from dirty utensils to clean utensils without washing hands
- High Priority - Raw animal food stored over cooked food.fish over cooked shrimp. On 8/20/14 found raw fish over cooked cicken
- High Priority - Vacuum breaker missing at hose bibb.
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08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around kitchen
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.dry storage
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.by waterheater
- Basic - Food stored in a location that is exposed to splash/dust.salmon being thawed next to hand sink
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.salmon
- Basic - Raw animal food stored above unwashed produce.eggs over mushrooms
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Nonfood-grade drillused for mixing batter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken, beef, pork, in walking cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.fish over cooked shrimp
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface.walking cooler fan covers
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- 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 - Soil residue in food storage containers.
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale.
- 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. Observed bowl in cooked rice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed salad at buffet line above 41 degrees.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washing towel in hand wash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed chicken wings wrapped in plastic while cooling. **Corrected On-Site**
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12/23/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup in cook rice. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Observed container of raw chicken place on the floor beneath the prep table. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food stored on the floor of wif.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. Reach in freezer in deplorable condition.
- Basic - Hole in wall. I dry storage by exit door.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed knive in cold water. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler located in front area.
- Basic - Uncovered food stored near sink exposed to splash. Observed uncovered cook rice near the two compartments sink and were raw chicken is being cut. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink in food prep area missing handle for hot water.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 73 degrees in prep area.
- High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans in dry storage. They were discarded.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handles container of raw chicken and the proceed to cook rice without washing his hands. **Corrected On-Site**
- 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. Observed employee cutting potatoes that will be used for potatoe salad without gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs stored over vegetables in wic. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef delivered at 51 degrees. Inspector has it placed immediately in wif. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. Hand wash sink in food prep area could not deliver hot water because the faucet handle in broken.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Reach in freezer in kitchen area soiled and rusty.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi area and hand wash fink in food prep area.
- Intermediate - No soap provided at handwash sink. At hand wash sink in food prep area.
- 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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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler on cook line by prep table
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dumpster rusted out on bottom.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed food stored on floor.IN WALK IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after eating
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.next to table where they put dirty utensils
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.they have copies
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed floor area(s) covered with standing water.kitchen
- Critical - Observed food stored on floor.in walk in cooler and freezer and dry storage
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.soda heads
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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