- No Violations Were Observed
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10/29/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed half and half in server RIC 46° F in stored in plastic container ambient temp of RIC 35° F corrective action taken half and half moved out of plastic container
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10/29/2014 | 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. Less than 50 ppm chlorine sanitizer **Warning**
- 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. Employee chopping parsley with bare hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at room temperature in kitchen, moved to walkin cooler for cool down and cold holding. Corrective action taken . **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw duck over vegetables in reachin cooler. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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6/13/2014 | Routine - Food | Warning Issued |
- 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 handle cooked shrimp with no gloves. **Corrected On-Site** **Warning**
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3/31/2014 | Routine - Food | Call Back - Complied |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- 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 handle cooked shrimp with no gloves. **Corrected On-Site** **Warning**
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1/15/2014 | Routine - Food | Warning Issued |
- Basic - Raw animal food stored above unwashed produce. Shell eggs over mushrooms in WIC. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Red sauce prepared on site date marked 5/27 voluntarily discarded. **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked and stored while still wet
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- 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. Observed dishmachine chlorine at 10ppm decal reads should be at least 50ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp stored behind bleu cheese in reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.observed par cooked duck above raw fish in reach in cooler **Corrected On-Site**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.anchovies
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean linens stored in improper location.apron on prep Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline
- Critical - Observed potentially hazardous food thawed at room temperature. beef in kitchen
- Critical - Person in charge failed to insure proper cooling.
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 80 ppm
- Critical - Food not cooked to 145 degrees Fahrenheit or above. chowder 79f Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No professional hygiene and/or foodborne illness training provided. 2 employees
- Observed gaskets/seals on cold holding unit in poor repair. small ric not affeccting ambient temperature
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation beef wic
- Observed ice scoop with handle in contact with ice.
- Critical. Hand sink missing at dishwashing machine or area. accepted as long as no handwash violation s
- Critical. No Certified Food Manager for establishment.60 days to obtain
- Critical. No professional hygiene and/or foodborne illness training provided. all employees trained within 60 days of hire
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5/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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