- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 86° **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reachin
- Basic - Outer openings not protected with self-closing doors. Back door
- Basic - Soil residue build-up on nonfood-contact surface. Air curtains on wLkin cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left in sink
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None, cookline **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Taco meat 45°, mashed potatoes 50° cooked last night. Discarded. All other foods cooled from last were 41 or below
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher emptied trash, then resumed duties without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey bacon 86°, top of reachin. Placed in walkin.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On cookline **Repeat Violation**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cook **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork chops
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None. Cookline **Corrected On-Site**
- High Priority - Dented/rusted cans present. Cheese sauce
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pans of bread pudding at 106-121. Scrambled eggs on buffet at 112-121.
- High Priority - Raw animal food stored over ready-to-eat food. Flat of raw eggs on top of vegetables in top of cookline reachin **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Rear and front prep areas **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Changing dates on the food when put in a different container
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in undrained ice. Fish
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Screen in door torn/in poor repair.
- High Priority - Container of medicine improperly stored. Eye wash stored with food **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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On salad bar, cottage cheese 48, slaw 50
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Ice chest in front of it **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restroom
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10/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground beef 47, sausage links 48, bacon 45
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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1/17/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. All bulk foods
- Basic - Cases of single-service articles stored on floor in dry storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Potatoes **Corrected On-Site**
- Basic - Open condiments provided for self-service not properly protected. Croutons, bacon bits on salad bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Mullet, chicken, ground beef
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Seafood breaded, flour
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 126 in steamtable
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Carrots126, potatoes 121
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Mullet
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. No labels or invoices for ground beef, ham, pork chops
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, ham 51, bacon 47, sausage 47, ground beef 47, milk 57, egg batter 47. In wait station reachin, tuna salad 45, chicken salad 44, potato salad 45-46. On buffet, cottage cheese 48, potato salad 53, tuna salad 46, boiled eggs 48.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed peppers on shelf over stove 101
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausage with cooked
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Egg batter over milk
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw fish on raw ground beef.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground beef 54-57, raw chicken 57
- High Priority - Stop Sale issued due to food originating from an unapproved source. Mullet, ham, pork chops, ground beef beef roast
- High Priority - Toxic substance/chemical stored by or with food. Bleach **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Corned beef hash
- Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of rear handsink and prep sink area handsink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad, chicken salad, boiled eggs
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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1/10/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner salad bar spoons.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures 2 door glass cooler holding at 50.DO NOT USE TILL ABLE TO MAINTAIN 41 OR BELOW.
- Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No conspicuously located thermometer in holding unit cook;ine make table.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect cook breaking up cooked chicken. Corrected On Site.
- Observed employee with no hair restraint cook.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit 2 door glass cooler holding 50 cottage cheese,tuna,egg salad corrective action taken.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours items in cooler that were in large containers beef stew 46 from buffet last night put directly in cooler 18 hours later . Corrected On Site.
- Critical - Employees have not received training related to their assigned duties cook couldn't answer basic questions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor sodas. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cottage cheese/tuna 46 on buffet line. Corrected On Site.
- Critical - Observed unlabeled spray bottle under sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above steam table items 120 and below on to, bottom q65+
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked items in walki .
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen.
- Lights missing the proper shield, sleeve coatings or covers dry storage.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor oil jugs.
- Observed nonfood-grade bags used for food storage.
- Critical - Vacuum breaker mising at hose bibb out front.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical - Working containers of food removed from original container not identified by common name flour
- Critical - Working containers of food removed from original container not identified by common name flour.
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12/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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