- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Top shelf over prep table v **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table near grill and steam table. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar area **Corrected On-Site**
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08/08/2014 | 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. Above food warmer. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bag of shrimp in 3 comp sink
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meatballs, chicken and soup. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Top of prep table.
- 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. Bar area with lemons for customers drink.
- High Priority - Small flying insects in bar area.
- Intermediate - Encrusted material on can opener blade.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Upstairs a open box of avocados.
- Basic - Clean utensils stored between equipment and wall. Prep reach in cooler
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Walk in cooler
- Basic - Single-service items stored on floor. Open box of plastic forks, spoons and knives. Upstairs.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.at bar area.
- Basic - Working containers of food removed from original container not identified by common name. Walk in cooler
- 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. Walk in cooler
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen area c
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. At bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in sanitizer between uses. Next to food prep area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reachin cooler on cooksline
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- Basic - Wiping cloth/towel used under cutting board. On prep table.
- Basic - Working containers of food removed from original container not identified by common name. Bottle on cooks line near prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs @ 85? cheese sauce @ 79?.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar area
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Utilize chlorine test strips - provided. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store knives in standing water; store them on a clean dry surface. Corrected On Site.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Utilize sanitizing solution, for utensils, of 50 parts per million. Use chlorine test strips to verify proper strength. Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler
- Critical - No handwashing sign provided at a handsink used by food employees. In kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler
- Critical - Working containers of food removed from original container not identified by common name. Walkin cooler
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. On to shelve in kitchen
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 5/28/2012.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by trash can
- Critical - No conspicuously located thermometer in holding unit. REACHIN COOLER
- Critical - No handwashing sign provided at a handsink used by food employees. In kitchen
- Critical - Observed food stored on floor. Container of red sauce. Corrected On Site.
- Observed ice scoop outside on top of ice machine un-protected.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler
- Critical - Working containers of food removed from original container not identified by common name. Walkin cooler
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3/28/2012 | Routine - Food | Warning Issued |
- Critical - Ice in front server area has no covering.
- Critical - No hand wash sign in mens rest room.
- Critical - No hand wash sign in womens rest room.
- Critical - Ready to eat PHF prepared on site not date marked in walk in cooler.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit, RIC
- Critical - Observed uncovered food in holding unit/dry storage area, RIC pasta
- Critical - Observed uncovered food in holding unit/dry storage area, in WIC container of beer cheese
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, RIC
- Critical - Vacuum breaker mising at hose bibb, (backflow prevention device) missing on splitter at mopsink
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, sanitizer bucket
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food thawed in standing water in 3comp sink . Corrected On Site.
- Observed standing water on floor of RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, inconsistent in WIC
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed food stored on floor. storage room
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. cup in flour bag storage room
- Observed nonfood-grade containers used for food storage. plastic grocery bag in reachin freezer with prezels
- Critical. Observed interior of microwave soiled.
- Observed single-service items stored on floor. storage room
- Faucet/handle broken at plumbing fixture. handsink in kitchen (hot water side)
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Observed unlabeled spray bottle.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. cooler next to handsink
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. walkin coolers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates, bowls by 3-comp sink
- Equipment and utensils not properly air-dried.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed floor and wall junctures not coved. kitchen
- Observed attached equipment soiled with accumulated dust. exhaust fans in both bathrooms
- Observed dusty ceiling tiles and/or air conditioning vent covers. near dishroom area
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured. outback by garage
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-15-09.
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10/15/2009 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.reachin coolers on cook line
- Critical. Observed raw animal food stored over ready-to-eat food. carton of raw eggs on top of cream cheese Corrected On Site.
- Critical. Observed food stored on floor. walkin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed single-service items stored on floor. box of drinking straws - bar area
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Warning Issued |
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