- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single serve tin plates on cook line not inverted. Plates were inverted while still present. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed chill stick placed on floor of walk in freezer. Stick removed and cleaned while still present. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives placed in cracks between equipment. Knives removed while still present. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed working container next to ice machine without proper labeling.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw eggs placed on shelf in double door reach in cooler over ready to eat hard boiled eggs and produce.
- 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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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food storage container/container lid cracked or broken. Observed working container of flour with cracked lid next to ice machine .
- Basic - In-use tongs stored on oven door handle.
- Basic - Working containers of food removed from original container not identified by common name. Observed container of flour without proper labeling.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Observed employee wash hands then turn off water flow without barrier.
- 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. Observed employee grab cookies for costumer without using tongs.
- High Priority - Toxic substance/chemical stored by or with food. Observed bucket of sanitizer placed on same surface with food being processed on prep line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle touching flour. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Green works spray bottle, on front line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Corrected On-Site**
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Cleaned containers stacked wet on shelf in back kitchen
- Critical - No conspicuously located thermometer in holding unit. Server reach-in cooler
- Critical - Observed buildup of black-like slime in the interior of ice machine. Near white panel edge
- Critical - Observed potentially hazardous food thawed in standing water. Thawing tuna packets in 63 ?F standing water **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Shell eggs over cooked beef, stuffing in back area reach-in cooler **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 47 F ambient temperature of reach-in cooler across from vulcan oven. Maintenance was on hand to check unit. Corrected On Site. operator adjusted temperature dial, now 37 F ambient temperature
- Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink near kitchen dishmachine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. encrusted food debris on wall mounted dicer
- Critical - Observed interior of microwave soiled with encrusted food debris.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked burgers and beaten eggs at 46 F in reach-in cooler across from vulcan oven. Operator put PHFs into other functional cooler at 41 F ambient temperature. Corrected On Site. beaten eggs were used for french toast, burgers went down to 43 F
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. need to manually wash, rinse, sanitize in 3 compartment sink until unit is serviced.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment. knife between coolers in cookline Corrected On Site.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. food boxes on walk-in freezer floor
- Critical - Observed toxic item stored by food. glass cleaner bottle near food Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. only reaching 140 F Repeat Violation from 10/22/10.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. one employee cutting pears with bare hands, another handling diced tomatoes for customer plate with bare hands Corrected On Site. now gloved
- Observed employees with no hair restraint. cookline employees Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet line off dining room; luncheon meats, salads, cheeses exposed.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Technician was called; need to manually wash, rinse, sanitize in 3 compartment sink Repeat Violation from 10/22/10.
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3/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. processed, cured meats, walk-in cooler
- Critical. Reduced oxygen packaged food label lacking use by date. rack of lamb, walk-in freezer
- Critical. Observed food stored on floor. food boxes on walk-in freezer floor
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour bin scoop has handle in product
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. for ice machine, filters not dated.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge not moving due to solenoid not working.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. needs new solenoid for unit; need to manually wash, rinse, sanitize in 3 compartment sink until dishmachine is fixed. Have called service technician.
- Critical. Observed interior of microwave soiled with encrusted food debris. Corrected On Site.
- Observed single-service items stored on floor. dry storage room
- Observed grease accumulated under cooking equipment. under fryers
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. reachin cooler by mixer
- Critical. Thermometer not calibrated according to manufacturer's specifications.
- Critical. Observed raw animal food stored over ready-to-eat food. flat of shell eggs directly on top of apples in reachin cooler by mixer Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. top shelf in cookline Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm, tubing wasn't in product Corrected On Site. now 200 ppm
- Critical. Observed encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment. in cookline
- Drain cover missing. by 2 compartment prep sink
- Critical. Observed toxic item stored in food preparation area. all purpose cleaner by mixer Corrected On Site.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf with clean containers, warewash area Corrected On Site. Repeat Violation.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. need to manually wash, rinse, sanitize in 3 compartment sink until unit is serviced.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Wet mop not hung to dry. Corrected On Site.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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