- Basic - Ceiling tile in disrepair. Above hot water heater.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On big cutting board table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler in front servers area.
- Basic - Soiled reach-in cooler gaskets. Front reach in cooler in front servers area.
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07/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk in cooler, food stored in sour cream containers not labeled. Pie fillings.
- Basic - Bowl or other container with no handle used to dispense food. In flour, sugar, salt bins. **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Above hot water heater.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. N stored on top of coffee machine. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On big cutting board table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On big cutting board table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above 3 compartment sink.
- Basic - Grease accumulated under cooking equipment. Floor under fryers.
- Basic - Hole in wall. Below and behind toaster oven.
- Basic - Ice bucket/shovel not inverted. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of pop machine. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In front server area.
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler in front servers area.
- Basic - Soiled reach-in cooler gaskets. Front reach in cooler in front servers area.
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 200 ppm in buckets on cooks line, server station and 3 compartment sink . **Corrected On-Site**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Chili, tuna salad, ham hash.
- High Priority - Food not properly protected from contamination. Biscuits and muffins in back servers area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooks line reach in cooler cut tomatoes 59, 68 degrees farenheit, ham 51 degrees farenheit, cut lettuce 63 degrees farenheit, cooked sausage 49 degrees farenheit, pancake batter 47 degrees farenheit, mayo 62 degrees farenheit. Corrective action ice all foods in cooler top down and moved all foods underneath to another reach in cooler.
- High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored on floor. On cooks line, near 3 compartment sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. In office.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken stored on floor in walk in cooler. **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Servers station.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives for service stored in soiled container. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Floor tiles cracked against wall/cove molding near back exit.
- Basic - Ice buildup in walk-in freezer. No catch pan in walk in freezer. Ice dripping on boxes of frozen items.
- Basic - In-use wet wiping cloth/towel used under cutting board. Cooks line
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- Basic - Wiping cloth sanitizing solution stored on the floor. Prep station
- High Priority - Displayed food not properly protected from contamination. Coffee filters with coffee stored in them stored above coffee machine. **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 - 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. Observed server handle toast with bare hands after it was toasted. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Potatoes 56°F from previous day.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Potatoes 56°F,
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Servers station. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on cooks line **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Removed and stored in walkin cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Numberous items. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Operator separated can from others for return to distributor. **Corrected On-Site**
- 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. Server touching toast. **Corrected On-Site**
- 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. Sauces, soups, mashed potatoes, gravies, etc.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.(upright reach in cooler on cooks line)
- Basic - Ice buildup in walk-in freezer.
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8/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.(stored on top of old egg crates ) **Corrected On-Site**
- Basic - Cloth used as a food-contact surface.(on lettuce in walk in cooler)
- Basic - Gaskets/seals on holding unit in poor repair.(upright reach in cooler on cooks line)
- Basic - Ice buildup in walk-in freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(on speed rack in walk in)
- Intermediate - Employee rinsed utensil in handwash sink.(cooks line)
- Intermediate - Employee used handwash sink as a dump sink.(server area)
- Intermediate - Food manager certification expired.(expired 6-9-13, no other certified food managers)
- Intermediate - No soap provided at handwash sink.(cooks line)
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(slice meats)
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6/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop in potatoes. Bowl in sugar under prep.
- Basic - Ceiling soiled with accumulated dust. Above dish area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken. Lean in dish area
- Basic - Food stored on floor. Potatoes and eggs in walk in. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. On cooks line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80? water. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In handicapped men's **Corrected On-Site**
- Basic - Nonbagged garbage in dumpster.
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. On cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **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. Below 50 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Server touching cooked toast. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausages over RTE in cooler at end of cooks line. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical improperly stored. Pressurized can beside water heater. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 100 **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large stock pot of potatoes in walk in at 46?. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsed filter out in handsink at servers station. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For potatoes on cooks line. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unmarked bottle in rear of building. **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils stored handle down in dish area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At sink in between server area and kitchen.
- Observed ceiling in disrepair. Ceiling tiles in disrepair above hot waterheater.
- Critical - Observed cloth used as a food-contact surface. Towel used to dry dishes. Corrected On Site.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching raw prepped onions with no gloves. Corrected On Site.
- Critical - Observed food stored on floor. Box of crossaints.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line, scoops in 80 degree water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tatoes on cooks line at 58 degrees. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream and potatoes not date marked.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potatoes on cooks line.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
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