- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Cloth used as a food-contact surface.For nan bread , covering bean sprouts. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Hole in wall. Several holes in wall around baseboards in kitchen, around piping in ceiling. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Spices. Oils, large containers of flour , sugar. Unlabeled white powder on shelf near stove.*Warning** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside soda drain. **Warning**
- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean equipment stored on floor.Pot lids. **Warning**
- Basic - Cloth used as a food-contact surface.For nan bread , covering bean sprouts. **Warning**
- Basic - Dead roaches on premises.One in ladies bathroom, one near buffet, one near handsink by ice machine.*Warning** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board. Keys above main reach in prep table.**Warning** **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food placed in soiled container/equipment.Clean onions stored in dirty box. **Warning**
- Basic - Food stored on floor. **Repeat Violation** **Warning**
- Basic - Hole in wall. Several holes in wall around baseboards in kitchen, around piping in ceiling. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.Handle down in container of sugar. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.Mushrooms, **Corrected On-Site** **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Spices. Oils, large containers of flour , sugar. Unlabeled white powder on shelf near stove.*Warning** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **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. Cutting onions for salad bar. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Moldy container of spinach and cucumbers in walkin cooler. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer at three compartment sink to sanitize larger pots, pans.Strainer left in handsink not washed prior to using for washing vegetables. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.Detergent buckets re- used for food storage. **Corrected On-Site** **Warning**
- High Priority - Pesticide strip present in food prep area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter held in microwave oven overnight at 80° f. Thrown away by operator. Cut melon on buffet 47° f, corrective action - added more ice to salad bar.**Warning** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Container of beef / lamb made last night found at 41 ° f in walkin cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. over melon in walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach in dishroom , two live roaches inside door hinge unused cooler near ice machine. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.Several dozen dry rodent droppings on shelf in dry storeroom, several dozen dry rodent droppings on shelf by bag in box containers , on shelf by dishmachine with clean utensils, several dry rodent droppings under three compartment sink. Too many dry droppings throughout kitchen to count.**Warning** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.near cutting boards . **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. Onion slicer on prep table. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Straining peas in handsink. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and by ice machine.**Warning** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.Lacks knowledge of cooling / reheating requirements. Unaware of food danger zone. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **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. No proof of training for cooks. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooler opposite cooks line. **Warning**
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooler opposite cooks line. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
1/7/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooler opposite cooks line. **Warning**
- 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. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.Dozens of dry rodent droppings on shelves in dry storeroom at back of kitchen. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.Strainer in HANDSINK. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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1/3/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooler opposite cooks line. **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Temperature of rice pudding on buffet 52° f. Corrective action taken. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.Dozens of dry rodent droppings on shelves in dry storeroom at back of kitchen. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.Strainer in HANDSINK. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Pack of farina and bag of black beans chewed open on shelf of dry storeroom. **Warning**
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1/2/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
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7/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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