- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on vent cover for ice machine in rear.manager had employee clean. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee drinks stored over soda boxes. Manager moved drinks. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Above triple sink in rear. Manager removed labels. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets throughout less than 0ppm. Manager had employee make buckets. **Corrected On-Site**
- 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. Raw shelled eggs, cook line.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Coffee side. Manager had employee clean. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelves and bottom of reach in cooler by steam tables. Also bin under cooktop where utensils are stored. Manager had employee clean. **Corrected On-Site**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By soda boxes in rear. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At either hand wash sink. Provided hand washing signs. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By hot holding station, and door or reach in cooler under waffle station.
- Intermediate - No soap provided at handwash sink. In rear by soda boxes.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Cook line. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee mugs over soda boxes in rear. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser on cook line. **Corrected On-Site** **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. Mushroom can dented on lid seam and side seam. Dry storage area.
- 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 - Employee failed to wash hands before putting on gloves to work with food. Also employee rearranged raw meats in reach in cooler and then resumed handling cooked meats with out washing hands and changing gloves.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Comminuted meat over raw pork. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher, Chlorine.
- Intermediate - Container of toxic substance not labeled. Sanitizer containers on cook line. **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Black build up. Coolers in front line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In front line.
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5/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. Jackets hung on bread racks. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food spills on bottom.
- 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. Already on warning with call back due next week.
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5/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust. Bags of bread next to hand wash sink, back.
- Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser with no lids on.
- Basic - Soiled reach-in cooler gaskets. Black build up. Coolers in front line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple, front line.
- Basic - Working containers of food removed from original container not identified by common name. Multiple in reach in coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Shell eggs time marked 8:30 to 12:30. Corrective action taken, discarded by manager.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 115-120? Chili 120-127? Corrective action taken, steam table temperature was put higher. Food was reheated to 180-182? on stove. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shell eggs under time as public health control not discarded at the 4 hour mark as required.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. 0? F. Not able no calibrated.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In front line.
- Intermediate - No state approved required employee training program present. 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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3/13/2013 | Routine - Food | Warning Issued |
- Critical - All handwash sinks (including restrooms) lacking soap, handwash signs and paper towels (restrooms have air dryers).
- Critical - Manager lacking proof of Food Manager Certification. Managers must be trained within 30 days of hire.
- Critical - No proof of required employee training. Employees must be trained within 60 days of hire.
- Critical - Women's restroom lacking covered waste receptacle.
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10/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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