- Basic - Bathroom facility not clean. (Baby table in men's room)
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Lexane pans on storage shelf near dish room.) **Repeat Violation**
- Basic - Equipment in poor repair. (Ice machine doors). Doors ordered were wrong size. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. (By corner NuCO2 tank and under water heater.)
- Basic - Food stored on floor.(bag of rice near water heater) **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. (Cream cheese-won ton wrapper cooler.)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Register station) **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks and bottom interior in the cream cheese/won ton wrapper reach-in cooler
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (137°F hot water in back of kitchen and at dish wash room)
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Cookline hand sink hot water 94°F , cold water 85°F . Hot water does not flow strongly.)
- Intermediate - Slicer blade guard soiled with old food debris. (Lettuce king slicer on lower storage shelf next to ice machine.) **Repeat Violation**
- Intermediate - Soil residue in food storage containers. (Large white bins used for dry goods-soiled on interior and exterior of units. Buildup in some that appears to be from being wet during use or when filling.)
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. (Cleaned sheet pan covers are hanging over dish room hand sink splash guards. Covers must be rewashed, rinsed and sanitized and properly stored.) **Corrected On-Site**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. (Cook line cooler has water puddle in interior bottom.)
- Basic - Current Hotel and Restaurant license not displayed. (2013 license is posted at entrance)
- Basic - Customer self serve station plates not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. (Upper doors to ice machine)
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Cookline cooler)
- Basic - No handwashing sign provided at a hand sink used by food employees. (At entrance to cook line) **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. (Take out cartons at customer self service station) **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. (Cutting board lower shelf at 3 compartment sink)
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cornstarch and water at cookline) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 106°F in rice cooker at cook line.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. (2 at cook line, 1 in walk in cooler). **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. (Chopper table unit)
- Intermediate - No soap provided at handwash sink. (At cookline) **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.
- Intermediate - Slicer blade guard soiled with old food debris. (Vegetable slicer and lettuce spinner under prep table are soiled with food debris)
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of raw shrimp , case of lettuce **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing from front line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Measured 0ppm, multiple attempts. Technician called during inspection, 3 comp sink set up, Operator to DISCONTINUE use of machine for sanitizing
- High Priority - Raw animal food stored over ready-to-eat food. Ra shrimp above water chestnuts, walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At dishmachine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Traulsen , prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple locations: , front line Prep area , restocked during inspection **Corrected On-Site**
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(scale)
- Intermediate - Handwash sink not accessible for employee use at all times.( racks stored on sink next Dishmachine)
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.( 5 employees present)
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- 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 - No soap provided at handwash sink.( dispenser is not properly functioning)( cookline)
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2/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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