- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean plates not stored inverted or in a protected manner- bar.
- Basic - Equipment in poor repair- front panel/cover to ice machine missing.
- Basic - Gaskets/seals on holding unit in poor repair- kitchen prep cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 67° water.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- kitchen.
- Basic - Moderate build-up of grease on hood filters.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Old, unused equipment stored outside- stove under tarp.
- Basic - Wall water stained on dishmachine side- mgr indicated due to roof water leak and has been repaired.
- 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- milk container.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- spring roll mix.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Behind cookline
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under cookline and reach in coolers
- Basic - Ceiling tile in disrepair. Multiple places in kitchen.
- Basic - Exterior door has a gap at the threshold that opens to the outside. From kitchen to exterior
- Basic - Floor tiles cracked, broken or in disrepair. Multiple places in kitchen.
- Basic - Floor tiles missing. By double door large reach in cooler in kitchen,
- Basic - Grease accumulated under cooking equipment. Cookline
- Basic - Unnecessary items on the premise. Old mattress by storage shed, debris, pots, etc.
- Basic - reach in cooler gaskets soiled with slimy/mold-like build-up. Multiple in kitchen
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By cookline
- 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.
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5/6/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. Behind cookline
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under cookline and reach in coolers
- Basic - Ceiling tile in disrepair. Multiple places in kitchen.
- Basic - Ceiling tile missing. By cookline
- Basic - Exterior door has a gap at the threshold that opens to the outside. From kitchen to exterior
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By double door reach in cooler in kitchen.
- Basic - Floor tiles cracked, broken or in disrepair. Multiple places in kitchen.
- Basic - Floor tiles missing. By double door large reach in cooler in kitchen,
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment. Cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Plumbing line from a removed fixture not capped off. Operator stated Dishwashing machine was removed yesterday and is going to be replaced in the next week.
- Basic - Unnecessary items on the premise. Old mattress by storage shed, debris, pots, etc.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Multiple in kitchen
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By cookline
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink
- 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.
- Intermediate - No soap provided at handwash sink. Bar handwash sink
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3/4/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. Behind cookline
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under cookline and reach in coolers
- Basic - Ceiling tile in disrepair. Multiple places in kitchen.
- Basic - Ceiling tile missing. By cookline
- Basic - Dead roaches on premises. One dead under double door reach in cooler one dead by ice machine .
- Basic - Exterior door has a gap at the threshold that opens to the outside. From kitchen to exterior
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By double door reach in cooler in kitchen.
- Basic - Floor area(s) covered with standing water. Behind ice machine.
- Basic - Floor tiles cracked, broken or in disrepair. Multiple places in kitchen.
- Basic - Floor tiles missing. By double door large reach in cooler in kitchen,
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment. Cookline
- Basic - Ice scoop handle in contact with ice. By bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood Shelf by cookline
- Basic - Plumbing line from a removed fixture not capped off. Operator stated Dishwashing machine was removed yesterday and is going to be replaced in the next week.
- Basic - Raw animal food stored above unwashed produce. Eggs over carrots
- Basic - Unnecessary items on the premise. Old mattress by storage shed, debris, pots, etc.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Multiple in kitchen
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. noodles 55 °F, garlic in oil 51 °F, and bean sprouts 63 °F. Per operator, all out less than 4 hours. Operator placed in cooler.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over chili paste in reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef reach in cooler cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Bowl in handwash sink at bar area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By cookline
- Intermediate - No certified food manager for establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink
- 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.
- Intermediate - No soap provided at handwash sink. Bar handwash sink
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spring rolls made on Friday, 2/28/14
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sticky rice made on Friday 2/28
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3/3/2014 | Routine - Food | Warning Issued |
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