- Basic - Build-up of grease/dust/debris on hood filters. Grease build up, cookline
- Basic - Dumpster rusted out on bottom. Also lid is not closed and drain plug is missing
- Basic - Light shield damaged/in disrepair. Missing cover, dry storage room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 56°F, tomatoes past mix with oil 55°F, ambient temperature 56°F Reach in cooler by Hand Wash Sink, sour cream 50°, cheese 56°F, butter 61°, ambient temperature 52°F, upright 2 door cooler by cookline , manager moved , food moved to this cooler in the morning
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs ambient temperature 56°F, Reach in cooler by cookline, manager moved , eggs moved to this cooler in the morning
- High Priority - Toxic substance/chemical stored by or with single-service items. Bucket of sanitizer place on top of beer cooler , manager moved **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bucket chlorine over 200 ppm, manager add water 100 ppm , on the top of beer cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Crap 94°F, on the top of chest freezer, made at 11 am per manager, moved to chest freezer
- 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. Rice 56°F, tomatoes past mix with oil 55°F, shell eggs ambient temperature 56°F ambient temperature 56°F Reach in cooler by Hand Wash Sink, sour cream 50°, cheese 56°F, butter 61°, ambient temperature 52°F, upright 2 door cooler by cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Milk open 3 days ago per manager make table cooler by cookline
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cups used in bulk container of sugar, dry storage room **Corrected On-Site**
- Basic - Drain cover(s) missing. Under the shelf of dry dish, and the chest freezer, kitchen area **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Kitchen by deep fryer **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bucket under the prep table by oven in kitchen
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket chlorine 0 ppm, under prep table by oven, establishment our of bleach, another employee go to punches.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Bag of raw chicken above the bag of butter, upright Reach in freezer by Hand Wash Sink in kitchen **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Heavy grease build up on the deep fryer, kitchen cookline
- Intermediate - Packaged food not labeled as specified by law. Re package food for retail on shelf behind register not label correctly.
- Intermediate - Records/documents for required employee training do not contain all of the required information. All of the proof of training have 5 years expiration date.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of paper towels on the floor, office
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knife and tongs, Under prep table by Three Compartment Sink
- Basic - Drain cover(s) missing. Under dry dish rack
- Basic - Equipment in poor repair. Double door Reach in cooler by flip top Reach in cooler holding TCS food at 45° and above. Corrective action attempted. Cooler adjusted, however ambient temperature remains at 48°. Batter, cooked chili sauce (45°F) at 1:30pm and 2:15. Do not use this cooler for any Time/temperature Control for Safety food until the cooler can hold food at 41°F or below.
- Basic - Food stored on floor. Case of bottle water, in the office
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Clear plastic bags used for bread, up right double doors Reach in cooler
- Basic - Paper towel used as liner for food container. With beef, upright Reach in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork in the pot at Three Compartment Sink. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In the kitchen, by prep area
- Basic - Waste receptacles not designed to be easy cleanable and to facilitate maintenance. Cardboard box used as trash can.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter (77°) made yesterday and held at room temperature.
- Basic - High Priority - Dead roaches on premises. 1 dead roach found behind upright Reach in freezer **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee took order at table then began reheating stew without washing hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ant and roach spray under hand was sink.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Open package of raw chicken wings over raw fish. By dry dish rack **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter set in room temperature
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee does not know how to used the Chlorine test kit. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Took test on 3-18-12
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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