- Basic - Interior of microwave soiled with old food debris. Light food splatter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler: hot dogs 46F, ham 48F, corned beef 48F, sliced cheese 49F, sauerkraut 47F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Dated with date prepped and frozen.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Stainless cooler.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to dump personal food (soup).
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with old food debris. Next to handsink
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Ham dated opened 8/17
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In Pepsi cooler, reads 14F, food temperatures 42F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Date not changed to reflect when pulled from freezer.
- 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. Certificate for employee on duty expired 8/20/13.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. Black buildup in corners at bottom of basin.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Open package of ham dated 2/12, operator discarded.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl.
- Intermediate - Employee rinsed shell eggs in handwash sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Available thermometer range 130-190F. Other thermometer batteries dead.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Date is original date of preparation, not marked when removed from freezer.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Superior cooler holding PHFs at 41-46F. Unit unable to maintain 41F or below
- Critical - Observed fresh meadow Clorox only cl available for use as sanitizer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey at 44F, ham at 45F, tuna at 45F, chicken at 44F, Superior cooler, stored underneath, right side
- Critical - Potentially hazardous food dated, frozen and returned to refrigeration without altering date mark. Chicken dated 8/16.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Superior cooler holding PHFs at 41-51F. Advised to have unit serviced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 51F, tuna at 46F in reach in cooler. Some items out per operator. Advised to move to another cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over tomatoes, glass cooler.
- Critical - Self-service apples not protected/wrapped at front counter.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. In glass cooler, reads 22F, food temperatures 40-41F.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. mens room
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed light buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar, Corrected On Site.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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