- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile in disrepair. Dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Container of medicine improperly stored. On dish machine.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 60°F, cut tomatoes 60°F corrective action taken, put on ice,
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.buffet HWS HAS UTENSILS IN IT.
- 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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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. WIC and WIF DOORS
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets. Pastries RIF.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall behind and beneath drain boards.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer across from stove. Fish 48°F, corrective action taken, moved to freezer.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. All hot items on buffet line have domed covers that lift open to serve, no sneeze guards are in place.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathrooms.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Only on one menu of ocean, needs to be added to ALMA MENU.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Condensation or other drainage not disposed of according to law. Cook line reach in cooler with stagnant water
- Basic - Equipment in poor repair. Oven (southbend brand)
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Orange juice cooler
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Buffet line **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. Pantry station **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Buffet line
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Cook line top reach in cooler, raw shelled eggs over ready to eat foods **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 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.
- Intermediate - Employee used handwash sink as a dump sink. Kitchen **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Prep area by sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Buffet cook line station **Corrected On-Site**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Food Service station added in dining area (omelette station, pizza oven, buffet area).
- Intermediate - No soap provided at handwash sink. Kitchen cook line **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw salmon in buffet line
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11/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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