- Basic - Ceiling tile in disrepair, water stained in kitchen above wait station area in kitchen.
- Basic - Ceiling tile missing, above three compartment sink area
- Basic - Cutting board has cut marks and is no longer cleanable, cookline area **Repeat Violation**
- Basic - Food stored on floor salt for water softener in water heater room. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair, upright cooler at left end of cookline.
- Basic - Soiled reach-in cooler gaskets, upright at left end of cookline. **Corrected On-Site**
- Basic - Wall in disrepair, in side back dining room cracked wall area and pictures hanging on wall mold like substance.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, , 47°F sausage, 48°F blue cheese, 48°F tomatoes, 47°.F shredded cheese. Operator removed to cooler maintaining 41°F or below.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, in plastic bags rolled up, mash potatoes a d turkey. **Corrected On-Site** **Repeat Violation**
- 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, upright cooler at left end of cookline and top area of prep cooler across from cookline right side. Adjusting temperature of cooler.
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08/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable, on cookline
- Basic - Employee beverage container in a food preparation/clean dishware area does not have lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored on floor, salt in bags for water softener
- Basic - Interior of microwave soiled with encrusted food debris, cookline
- Basic - Soil residue build-up on nonfood-contact surface, knobs on cookline **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food, at cookline. Corrected On-Site** **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells, across from cookline, operator removed cleaned the container **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, bagging and rolling food during cool down, items in walk in cooler. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine, quaternary for sanitizer buckets
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Food stored on floor, dry storage cooking oil, and not covered **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, by dish machine
- 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 touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs, by walk in cooler, by wait station **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, cookline and prep cooler.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reuse of single-service articles, scooping sugar **Corrected On-Site**
- 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, at 0 ppm C.O.S. to 50 ppm **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Cove molding at floor/wall juncture not sealed at top.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink needs to be caulked to the wall.
- Basic - Rust build-up inside ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 60f, item moved to reach in cooler.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw hamburger chub stored on pan with cooked luncheon meats. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 - Spray bottle containing toxic substance not labeled.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit in refrigerator across from cook line
- Observed gaskets with mold-like build-up, at wait station prep area
- Critical - Observed interior of microwave soiled at middle area of cook line **Corrected On-Site**
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil at wait station **Corrected On-Site**
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles, loaf pans.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, refrigerator across from cookline.
- Observed cutting board grooved/pitted and no longer cleanable, across from cookline.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil at cookline. Corrected On Site.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
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