- Basic - Bathroom door not self-closing. In hall by dining room. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. In hall by dining room. **Warning**
- Basic - Ceiling soiled with accumulated dust. Above prep table. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler on cook line. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef on rack. **Corrected On-Site** **Warning**
- Basic - Shelf under slicer soiled with food debris. **Warning**
- High Priority - Container of medicine improperly stored. Pain Reliever on dry storage/single service shelf. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Orzo salad 46f, blue cheese crumbs 46f, sliced tomatoes 44f in reach in cooler on cook line. Corrective action: operator moved product to different cooler for temperature recovery. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Less than 2 hours on counter at cook line. Corrective action: operator will keep eggs under refrigeration. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **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. **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. Reach-in cooler on cook line. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Box of fryer oil on floor.
- Basic - Ceiling soiled with accumulated dust in kitchen.
- Basic - Hole in wall in employee restroom in kitchen.
- Basic - Ice scoop handle in contact with ice in Tap Room hallway. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees in tap room. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface in wait station.
- Basic - Single-service items stored on floor.
- Basic - Working containers of food removed from original container not identified by common name. Crab dip on cook line
- 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. Dish machine is 0ppm chlorine and not at 160f degrees at the manifold at this time. Machine has a chlorine sanitizer bottle hooked up to machine. Per owner and cook dish machine sanitizes by heat.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beer batter on cook line at 74F. Advised. Product out at 11am, will discard at 3:00pm when facility closes. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw chicken over avocado.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Non-original package raw chicken over raw fish. And raw chicken next to raw fish, raw chicken over raw bacon in reach-in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Towel in basin in hand sink at cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom in kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in employee restroom in kitchen. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Holding beer batter at 72f at cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in kitchen RIC, crab dip on cook line.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Peanut oil
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Three door cooler **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Water leaking from faucet/faucet handle. Be warewash area
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Found at 48F in three door cooler across from the grill. All TCS are now in an ice bath
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken. Found at 48F in the three door cooler across from the grill. All tcs foods are now in an ice bath
- Intermediate - Cutting board(s) stained/soiled.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Single-service items stored on floor in kitchen.
- Intermediate - Cutting board(s) stained/soiled.
- 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. Hand sink by three compartment sink. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. Bags of onion and flour
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs stored above fruit
- Observed single-service items stored on floor. Napkins and Togo containers
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class extinguisher
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment not properly stored. Ice scoop stored on ice machine.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed ice bin soiled.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Standing water in bottom of unit by soda station.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Observed attached equipment soiled with accumulated dust. Ceiling fan above slicer
- Critical - Observed buildup of slime/mo d like substance in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up. At reach in cooler of cookline
- Observed grease accumulated on kitchen floor. Under fryer
- Critical - Observed interior of microwave soiled.
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8/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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