- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On food prep shelves in kitchen.
- Basic - Build-up of grease on nonfood-contact surface. On hood filters.
- 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. Milk in reach in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef in make table reach in cooler, product was tightly covered with a lid, tightly packed in container. Corrective Action: operator was asked to remove lid from product.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Forks in the cup on the counter **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Prepped Philly steak over the lettuce in the storage cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Mouthwash by the microwave. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bipmobismol in the reaching cooler not separated. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs prepped 3/2/14. Tuna prepped 31/14 in the storage cooler. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Sugar conainer.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Open bottle of water at prep station.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer in the bucket not at proper minimum strength. Bucket 0ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed the tongs to be used for food without first sanitizing.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. NEW OPERATOR. Provide proof within 60 days.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test kit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NEW OPERATOR. employee's must be trained within 60 days. Original cards must be available
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical - Stem type thermometer not within the intended measuring range of use.
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12/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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