- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
- Basic - Food stored on floor.in walkin freezer **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.at dishwash area handsink **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Touched dirty surfaces then changed gloves no handwash **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.unwashed vegetables over cut vegetables on walkin cooler **Corrected On-Site** **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. Observed cook use tongs to touch raw chicken then dip in sanitizer bucket and wipe then put on clean cutting board touching clean surfaces **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.obseved cook clean spdirty tongs with gloves then handle ready to eat foods **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area.at back by cooler and icemachine No handsink available at cookline, kitchen was rearranged did not go through plan review. See handwashing violations **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Large cell phone stored on handsink at dishwash area **Warning**
- 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. Second notice to send on plan review. Manager states paperwork was sent , no plans in plan review, must send in plan within 60dayskitchen totally rearranged no handsink available at cookline no plan review , see handsink violations **Admin Complaint**
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5/16/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on upper shelf at cookline **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.stored plates at shelving over cookline secondary stacks of plates not on immediate use with no protection from above contamination. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.raw chicken thawing in standing water in prep sink at kitchen **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Corrected pnsite
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw meat stored over ready to eat desserts in freezer across from ice machine **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.kitchen totally changed around no. Handsink available for cookline observed handwashing violations on previous in prctions and callback.
- 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. **Admin Complaint**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.,at callback dishwasher no effective hair restraint
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.at callback observed dishwasher wiping and spraying chemicals then handle clean dishes wipe dry with dish cloth then drop cloth on ground the shake towel and continue to wipe clean dish with cloth that came into contact with floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.observed staff using personal phone on cook line put in pants pocket and continue to work prepping foods and touching clean utensils then put on gloves , no hand washing taking place, observed employee handle raw chicken then change gloves, no handwashing then handle raw vegetables and ready to eat foods preparing plate touching fries.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.cook changed gloves between after raw and ready to eat no handwash
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.spray oven cleaners stored on shelf beside clean plates at kitchen. At callback observed lighter fluid stored on open wire shelving over containers of cooking oil and paper boxed pancake mix and open flours containers and beside and touching opened powdered sugar bag and sother food seasonings.
- Intermediate - Handwash sink missing in food preparation room or area.no handsink in outer back rooms where reachin coolers and ice machine are located. No easily accessible handsink for cook line.
- Intermediate - Handwash sink not accessible for employee use at all times.handsink at dishwash area blocked by personal jackets and filled with clean dish rags. At kitchen handsink blocked by dirty linen racks and laundry basket of clean N linens stored on floor around handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at kitchen, no t Paper towels at dishwash sink.
- 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. Observed kitchen and cooking total remodel and enlargement no plan review consulted.. At callback 2/13/14 no plan submitted for review, handsinks not available to cookline
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** at callback consumer advisory of raw or undercooked meats had been removed to front lobby of lodge.
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2/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Bar utensils in dusty on trainers with pooled water **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.ziplock of white powder at cookline
- High Priority - Container of medicine improperly stored.bottles of medicine stored on top of coffee maker at bar **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.observed staff using personal phone on cook line put in pants pocket and continue to work prepping foods and touching clean utensils then put on gloves , no hand washing taking place
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.fish in top outside grill drawer found at 46°F, voluntarily discarded, will ice this location for better cold hold in future
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.spray oven cleaners stored on shelf beside clean plates at kitchen
- Intermediate - Handwash sink missing in food preparation room or area.no handsink in outer back rooms where reachin coolers and ice machine are located. No easily accessible handsink for cook line.
- Intermediate - Handwash sink not accessible for employee use at all times.handsink at dishwash area blocked by personal jackets and filled with clean dish rags
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at kitchen, no t Paper towels at dishwash sink.
- 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. Observed kitchen and cooking total remodel and enlargement no plan review consulted.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar **Corrected On-Site**
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11/1/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.observed employee handle dirty rags and then handle single service items and clean dish wear without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked salmon stored in drawers under stove from previous day found at 53?F.discarded, bag of frozen beans found at 51?F stored in stove cold drawer discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw lobster and tuna and eggs over cheese and cooked beef **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food.spray bottles of bleach and degreaser stored hanging on side of cart pointed toward breads and single serve items and utensils at cookline **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Observed cold drawers under stove temperature gauge on drawers reading 57?F, ambient temperature found by inspector at 57?F.. May not use to store potentially hazardous foods unless able to maintain foods at 41?F or colder. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.observed pot in handsink at cook line. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at dishmachine **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.observed soup in deep plastic pan found at 69?F after 1.75 hours. Corrected by ice bath to 53?F **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 - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At cook Ine **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing.observed dirty lids stored in hand sink at dishwasher area. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.observed raw chicken kabobs stored over salads **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Kryovak fish in pan with opened burgers in reachin cooler at cook line, **Corrected On-Site**
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.stuffing dated11/21
- Wet wiping cloth not stored in sanitizing solution between uses.at bar **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2012 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored.Observed clean wiping cloth stored draped halfin and on side of handsink basin..
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.OBSERVED raw quail stored in paper box over open container of clean wiping cloths in kitchen Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed employee cut andvjuice lemons for lemonaid with bare hanes. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Observed dishwasher wash hands at prewash sink at dishwash area.
- Critical - Observed handwash sink used for purposes other than handwashing.Observed chef rinse off boiled unshelled egg in handsink at kitchen
- Critical - Observed handwash sink used for purposes other than handwashing.Observed waitstaff dump glases of beverages when cleaning off tables in handsink at bar.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Observed plastic wrapped containers of raw meats in contact with plastic wrapped containers of cooked meats in grill drawers.
- Critical - Observed less than 1 handwash sink or number required by law for employees.Observed handsink at kitchen used for food prep
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food.Observed rraw shell eggs over open containers of pasturized crab in reachin at cookline
- Critical - Observed raw animal food stored over ready-to-eat food.observed raw beef stored in pan with hotdogs in grill draweers.
- Critical - Observed unlabeled spray bottle.Unlabeled sanitizer storee on edge of handsink at kitchen
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.Observed celery stored on top of cooked plastic covered chicken
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.observed 2 large lexan containers of chili in walkin date marked2/12/12
- Wet wiping cloth not stored in sanitizing solution between uses.Observed wiping cloths stored in handsink basin. Corrected On Site.
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.observed unwashed apples with tags offered in open container at bar Corrected On Site.
- Equipment and utensils not properly air-dried.observed staff towel dry silverware Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.installed sanitizer and not soap at handsink at kitchen Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.observed non handled bowel in flour bin. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.dishwasher prerinsed soiled dishes then handled clean silverware without wsshing hands Corrected On Site.rewashed silvrware.
- Critical - Observed food stored on floor.bag of onions on floor outside door to walkin cooler
- Observed old labels stuck to food containers after cleaning.
- Observed personal item stored with food.Observed worn chef jackets and caps stored in dry storage area with paper bag of open sugar stored on top of clothing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed crab salad stored in metal bowel on top of well drawers in reachin preptop at 45 degrees F voluntarily discarded Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.observrd raw shell eggs over cooked chili in reachin cooler Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.turkey dated 11/23 voluntarily discarded
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. Corrected On Site.
- Observed employee with ineffective hair restraint.cook with no head covering long loose bangs.
- Critical - Observed food contaminated by unsanitized equipment.observed staff placing unwashed vegetables on cutting board then cutting vegetables without washsing and sanitizing cutting board Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.pooled raw egg whites over cooked potatoes andvsauces in reachin prep cooler.
- Critical - Observed raw animal food stored over ready-to-eat food.observed raw quail eggs over raw vegetables and fresh herbs in walkin cooler Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.parma ham date marked 2/15 green on edges. Corrected On Site.voluntarily discarded.
- Wet wiping cloth not stored in sanitizing solution between uses.wet cloth on handsink basin at bar. no sanitizing bucket set up. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.white powder at dry storage Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.hotdogs , cheeses in walkin cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.open candies and candied fruit offered in covered jars at dining area. customers must retrieve with bare hands Corrected On Site. foods dispensed by scoops and tongs.
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils.processors parts with red food debris at clean dish storage Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.at bar and kitchen and employee restrooms .
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.cloth towels used to dry blueberries in walkin Corrected On Site.
- Critical. Observed toxic item stored by clean cloth kitchen towels at dishwash Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 7/28/10.
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5/28/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.ceasar dressing past 7 day Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.lpork with beef Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over beef Corrected On Site.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No Certified Food Manager for establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
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11/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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