- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 63 was left on a table adjacent the reach in cooler on the cook line. 7/25/14 Not Set Up
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07/25/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Shrimp 58. Fish 55. Tempe 50 in the low boy under the cooking equipment
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Portion cup chicken 50. Portioned cup beef 63. Cabbage 61. Rice 47. Kimchi 53. Cheese 55. Butter blend 53 all in the prep reach in cooler on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 63 was left on a table adjacent the reach in cooler on the cook line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temps 47 and higher
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. No certified manager present at the start of the inspection with 4 employees **Corrected On-Site**
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. On the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mixed vegetables 45. Cabbage 45. Both located in the exterior reach in cooler in the storage room, overstocked unit obstructing the air flow.
- 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.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Food prep employee placed on one glove and was about to place on second glove without washing hands **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **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. Eggs pasteurized held longer than 24 hrs, discarded **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Wood butcher block board in the rear prep area
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. I was denied access to the establishment, by the employees as instructed by the owner. The employees were actively warewashing and conducting food prep activities as evidence of the grey food tub on the prep table. Upon return to the rear door the owner had arrived and allowed the inspection to continue. A repeat offense of this violation shall result in immediate Administrative Action against the license with no warning. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Flour container **Corrected On-Site** **Warning**
- Basic - Ice making machine located outside. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handling raw chicken then food containers **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Not cooled properly overnight see 3d vio''s **Warning**
- 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. Tofu, etc **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees present **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. Changes to exterior areas require plan review, addition of ice machine, reach in cooler. Etc **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Vegetable soup 49. 49. From the previous night in the reach in cooler in/at cook line **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mac and beef mix 57 from the previous night in a deep container and covered in the reach in cooler in/at rear room **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. Rice, cooked foods etc **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid (windex) **Corrected On-Site** **Warning**
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6/12/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Flour container **Corrected On-Site** **Warning**
- Basic - Ice making machine located outside. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handling raw chicken then food containers **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Not cooled properly overnight see 3d vio's **Warning**
- 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. Tofu, etc **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees present **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. Changes to exterior areas require plan review, addition of ice machine, reach in cooler. Etc **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Vegetable soup 49. 49. From the previous night in the reach in cooler in/at cook line **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mac and beef mix 57 from the previous night in a deep container and covered in the reach in cooler in/at rear room **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. Rice, cooked foods etc **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid (windex) **Corrected On-Site** **Warning**
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4/11/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/19/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/19/2012 | Routine - Food | Call Back - Complied |
- 03A-07-1 and 01B-16-1 temps in the prep reach in cooler on the cookline. chic peas 47, beef 45, plant food 45 f degrees in the prep reach in cooler on the cookline
- 04-01-1 Maintaining temps in the prep reach in cooler on the cookline. temps 45 and higher.
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9/18/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in op do not use unit for the safe storage of temperature controlled foods until certain is capable of maintaining temps of 41 f degrees or below Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 115, 111 and 128 f degrees, curry 105 f degrees left out in the prep area to cool at room temperature Repeat Violation.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. cookline and warewashing area
- Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Facilities operation exceeds requirements as its is incapable of cooling, and holding foods at proper temps.
- Critical - No conspicuously located thermometer in holding unit. outside storage area storage reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. by the three compartment sink
- Critical - Observed food stored on floor. cabbage in dry storage room
- Critical - Observed food stored on floor. oil bottles stored outside the rear door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 45, tofu 46, chic peas 47, cooked grain 45 f degrees in the prep reach in cooler on the cookline Repeat Violation.
- Observed residue build-up on nonfood-contact surface. The coils to the prep reach in cooler on the cookline are impacted/soiled unit is out of temp
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean/severely soiled placed on the cutting board on the cookline
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9/18/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The 2dr storage reach in cooler by the rear door is inop do not use for the safe storage of temperature controlled foods Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in-op. do not use for the safe storage of temperature controlled foods Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license. The license expired 4.1.12
- Critical - Handwash sink not accessible for employee use at all times. being used as storage adjacent to the three compartment sink Corrected On Site.
- Observed equipment in poor repair. the door to the prep reach in cooler on the cookline (right) in not attached and falls upon opening the door
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 56, chicken 48, sausage 68 and rice 74 f degrees in the prep reach in cooler on the cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. heavy cream 53, dessert (cheese cake)51, beef 49 in the two door storage reach in cooler by the rear door Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream, sour cream in the 2dr storage reach in cooler by the rear door
- Observed residue build-up on nonfood-contact surface. The coils to the 2dr storage reach in cooler by the rear door are soiled Repeat Violation.
- Critical - Stem type thermometer not within the intended measuring range of use. the thermal pen is in-op. no battery
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3a violations for items to discard Repeat Violation.
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6/12/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is inop
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. cookline
- Critical - Manager lacking proof of Food Manager Certification. 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. No proof of any kind provided Corrected On Site.
- Non-prewrapped utensils not properly presented. displayed in cups, cans etc at each table and they are not removed according to the number of guest.
- Critical - Observed food being cooled by nonapproved method. Qouinea (Cooked grain) 125 f, rice cooked 122 f , rice (cooked) 130 f degrees left on a dry storage rack to air cool at room temperature. corrective action taken moved to the reach in cooler
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands at the three compartment sink
- Critical - Observed food stored on floor. by dry storage
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards being soaked in the mop sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato 80, poultry 52 and beef 54 f degrees in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food seafood thawed at room temperature in standing water on the wire rack in the dry storage area. corrective action taken moved to the reach in cooler to thaw.
- Observed residue build-up on nonfood-contact surface. coils to the storage reach in cooler by the rear door
- Critical - Portable fire extinguisher(s) obstructed from view. Silver extinguisher covered with linen by the rear door. For reporting purposes only.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3A violations
- Unwrapped single-service utensils not presented so that only the handles are touched.
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3/13/2012 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
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8/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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