- Basic - Employee with no hair restraint while engaging in food preparation. COOKLINE employees **Corrected On-Site** **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Walk in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOKLINE employee
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. COOKLINE employee using cellular telephone then returning it to pocket to engage in food prep.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ice cream station **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Prepped tuna salad spread 54° in walk in cooler with lid on it **Corrected On-Site** **Repeat Violation**
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11/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area. **Warning**
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09/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. COOKLINE cook. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. East end COOKLINE cooler inside cabinets ambient 75°. Only using bottom cabinets to store pita bread and BBQ sauce. NO TCS FOODS WERE BEING STORED IN BOTTOM CABINET PORTION OF COOKLINE COOLER. **Warning**
- Basic - Food stored in holding unit not covered. Multiple foods such as frozen fish, shrimp ,chicken, and onion rings in upright freezer at end of COOKLINE. **Repeat Violation** **Warning**
- Basic - Light not functioning. Hood suppression system on COOKLINE. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area. **Warning**
- 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. Employee cutting washed lettuce and then moving product to plastic storage bin using bare hands. CORRECTIVE ACTION TAKEN: I told the employee to wash their hands and put on gloves because he is not allowed to use his bare hands to touch RTE foods such as washed and cut lettuce. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated hush puppy mix that contains egg 80° on dry storage rack for an hour. CORRECTIVE ACTION TAKEN: Mix was placed directly into walk in cooler to chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs on grill top at 96°. CORRECTIVE ACTION TAKEN: hot dog pan was placed directly on top of grill to keep food hot **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw steaks and raw hamburger meat in COOKLINE cooler found to be 51°. CORRECTIVE ACTION TAKEN: cook closed lids and I asked him to continue leaving them closed unless absolutely necessary to open them. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken in walk in cooler at 96° with plastic lid on top of container. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad prepared 9-24. Open carton of liquid eggs opened 9-25. Located in walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.two cooks not wearing restraint **Warning**
- Basic - Stored food not covered in chest freezer. Multiple food items in reach in freezer at end of cookline **Warning**
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.two cooks not wearing restraint **Warning**
- Basic - Ice buildup in walk-in freezer. Large accumulation of ice forming layer on floor **Warning**
- Basic - Stored food not covered in chest freezer. Multiple food items in reach in freezer at end of cookline **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout kitchen area **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation.two cooks not wearing restraint **Warning**
- Basic - Ice buildup in walk-in freezer. Large accumulation of ice forming layer on floor **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 72° standing water **Warning**
- Basic - Stored food not covered in chest freezer. Multiple food items in reach in freezer at end of cookline **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout kitchen area **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 48° in ice cream station reach in cooler. Ambient in unit 52°. Milk removed to walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes, cut lettuce 51° in western COOKLINE reach in cooler. Ambient in unit is 52°. Items moved to walk in cooler. **Warning**
- 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. Feta cheese from 2-26-14 in walk in cooler **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. COOKLINE coolers. Food removed so it can be cleaned **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cut lettuce covered in walk in cooler while cooling following room temp prep **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some 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. Western COOKLINE cooler not maintaining 41° or below. Ambient is 52°. All TCS foods moved to walk in cooler and service technician has been called. **Warning**
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2/27/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reach in cooler by cook line -
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad - ham 48 ° f- corrective action - in iced Bain Mary -
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
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