- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On floor under cook line, in between cook units. On floor in dish easing area. **Warning** At call back 07/21/14 floor cleaned equipment walls need additional cleaning.
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07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On floor under cook line, in between cook units. On floor in dish easing area. **Warning**
- Basic - Case of single-service articles stored on floor in front counter area by soda machine. **Warning**
- Basic - Dead roaches on premises. Approximately 20, in coffee storage cabinet, and in dish washing area. Manager removed. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Hair brush on top of canned goods kitchen. Cook removed. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Case of canned goods next to front counter. Manager removed. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen on prep table. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. In kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In chest freezer raw chicken and steak over and next to fries. Corrected cook moved raw items to other freezer. **Corrected On-Site** **Warning**
- High Priority - Roach excrement and/or droppings present. In coffee storage cabinet. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand wash sink. **Warning**
- Intermediate - No soap provided at handwash sink. At hand wash sink in kitchen. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large container of hash browns in flip top cooler 116°. Requested cook to separate place on ice in reach in cooler. **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters and cooking equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On kitchen prep table. **Corrected On-Site**
- Basic - Equipment in poor repair. Plastic container were chili is stored is badly burnt/melted. Recommend to operator not use the chili in it since the edge of container has broken pieces. Checked chili but I didn't observed pieces of the container in it.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door is rotten on bottom leaving a gap on the corner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, to wipe spills.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator croaked shell eggs on grill then grabbed cloth on make table and wiped cutting board, then poured pancake batter on grill. Discussed hand washing, again.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator grabbed the wet wiping cloth used on prep table to wipe two plates then placed on rack with the clean plates, next to grill. Explained food contact items need to be wash, rinse and sanitized and let air dry prior to use. Corrective action taken, removed from rack and sent to dish area.
- High Priority - Live, small flying insects in food preparation area. In dish area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator scratched his head with gloved hand then continued cooking pancakes. Explained hand washing.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle with chlorine solution to wipe tables stored next to straws and water pitcher, behind front counter.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Also, mixer heads need to be cleaned. **Repeat Violation**
- 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. Opened chili, cold cuts. Per operator these items were opened on Saturday.
- Intermediate - Handwash sink used for purposes other than handwashing. In kitchen to fill pot with water, in dish area to store scrubby and dish detergent, in ice machine room is used as dump sink, front counter to store large spoon and dump tea. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout. **Repeat Violation**
- Intermediate - No running water at mop sink. Mop sink is outside back door.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form provided.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Interior of microwave soiled with encrusted food debris. On cook line.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Letter stated that they still owe $200 for a fine from 2012. Once paid, license can be renewed.
- High Priority - Container of medicine improperly stored. Pills stored on prep table.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook on cook line. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken on top of tomatoes. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing mop head in hand sink in ice machine area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler on cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Cook line hand sink
- Marked exit/path to marked exit blocked. For reporting purposes only. Exit blocked by slicer table in hallway.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Napkins in bar area.
- Basic - No handwashing sign provided at a hand sink used by food employees. In dish room. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 and placing toast on plate. Corrective action put on gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corrective action marked time. Had been out less than 2 hours.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Philly cheesesteak meat above precooked fish fillets at end of cook line.
- Intermediate - Employee used handwash sink as a dump sink. Dumping bucket of water.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In dish room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At end of cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in reach in cooler.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle, corrective action removed tongs. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler under soda machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Handwash sink in dish room.
- Critical - No 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. Homemade certificates, not from approved provider. Repeat Violation.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Botom shelf of reach in cooler sandwich unit in kitchen.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrective action form completed during inspection.
- Critical - Observed food stored on floor. Soda syrup box in ice machine room, jug of oil next to fryer. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batter, corrective action time marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits in steam table at 107-117F, corrective action reheated to 165F.
- Critical - Working containers of food removed from original container not identified by common name. Sugar container at server station.
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8/22/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Items at cookline. Batter, raw bacon, sausage. Corrected On Site. Given TPHC form, shown time marking procedures.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Jug of frying oil, next to fryers.
- Critical - Violation: 53B-08-1 No 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. Certificates/cards not on-site.
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8/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Multiple hand sinks. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Completely blocked bt freezer and food cart at cookline.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Removed.
- Critical - License expired within 30 days after expiration date. Expired 6-1-12.
- No plan review submitted and renovations in progress. Triple sink has been removed from kitchen to another separate room entirely. No hand sink in triple sink room, hand sink in kitchen is not able to be accessed due to food cart and freezer blocking complete access. Another hand sink may be required at opposite end of kitchen. Repeat Violation.
- Critical - No 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. Certificates/cards not on-site.
- Critical - Observed food stored on floor. Jug of frying oil, next to fryers.
- Critical - Observed interior of microwave soiled. Interior top, at cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sliced deli meats. Corrected On Site. Moved eggs.
- Observed single-service items stored on floor. Boxes of "to-go" containers, dry storage room.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Items at cookline. Batter, raw bacon, sausage. Corrected On Site. Given TPHC form, shown time marking procedures.
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6/14/2012 | Routine - Food | Warning Issued |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Clean plates stored without protection from contamination on storage rack in rear storage room.
- Clean utensil stored on floor. Ice scoop in bucket next to ice machine.
- Critical - Employee hand sink lacking the proper hand drying provisions server area.
- Critical - Food contact surfaces of equipment and utensils clean
- Old debris on clean container. Multiple in kitchen.
- Other conditions sanitary and safe operation
- Critical - Proof of employee food handler training not provided. Licensing inspection.
- The following violations have been time extended until the next unannounced inspection. Non-food contact surface soiled w/ grease/debris. Hood filters.
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2/7/2012 | Food-Licensing Inspection | Call Back - Complied |
- Changes that affect plan review. Hand sink not available/within an acceptable distance of ice machine.
- Clean plates stored without protection from contamination. On storage rack in rear storage room.
- Clean utensil stored on the floor. Ice scoop in bucket next to ice machine. COS.
- Critical - Consumer advisory for undercooked animal food not provided. COS.
- Critical - Employee hand sink lacking hand washing sign. Multiple.
- Critical - Employee hand sink lacking proper hand drying provisions. Server area.
- Critical - Interior of ice machine soiled with debris.
- Non-food contact surface soiled with grease/debris. Hood filters, hand sink faucet in kitchen.
- Old debris on clean container. Multiple in kitchen.
- Critical - Proof of employee food handler training not provided. Licensing inspection.
- Wall soiled with grease. Under hand sink in kitchen.
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2/6/2012 | Food-Licensing Inspection | Warning Issued |
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