- No Violations Were Observed
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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop stored in room temp water at wait station. Wash rinse sanitize scoop and keep in ice cream container or heated water at 135°F **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook added glove to bare hand. No handwashing **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook removed gloves then replaced new gloves no handwashing **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. Cook touching breads and salads with bare hands, **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unaware of glove requirements, **Warning**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. **Warning**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. **Warning**
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.observed wings cooked and stored in large plastic bus pans at kitchen after 1 hour found at 98°F, in cooler after 1.5 hours at 93°F. Unable to cool to 70°F within 2 hours. Must spread out more evenly no more than 2 wings deep and check cooling to make sure prpper temps are reached within time limits. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.sink not easily accessible for cookline, papertowels dispenser mounted in a way that prevents easy access , sink is located deeply recessed between equipment with narrow opening. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.at clean dish rack **Corrected On-Site** **Warning**
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. **Warning**
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. **Warning**
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. **Warning**
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food **Warning**
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3/28/2014 | Routine - Food | Warning Issued |
- Intermediate - Accumulation of black/ dusty substance in the interior of the ice machine. **Warning**
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12/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.twist top drink on shelf beside clean pitchers **Warning**
- Basic - Equipment in poor repair.observed reachin unit at cookline,, coils frozen, not maintaining temp. salad prep cooler not maintaining foods at 41°F , must not use until able to maintain foods at 41°F or colder **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at cookline reachin **Corrected On-Site** **Warning**
- Basic - Single-service items stored on floor.coasters on floor under cabinet at bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.foods in reachin preptop at cookline found over 50°F, all foods in this init must be used by 3:00pm. Or discarded **Warning**
- Intermediate - Accumulation of black/ dusty substance in the interior of the ice machine. **Warning**
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12/19/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.boxes of raw chicken on floor in walkin cooler, onions on floor at back walkin cooler. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in sugar
- Basic - Open dumpster lid.
- High Priority - Toxic substance/chemical stored by or with single-service items.observed Murphy oil soap by napkins at wait prep area
- High Priority - Vacuum breaker missing at hose at back door hose attached
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Napkins on floor under counter behind bar.
- Basic - Food stored on floor.boxes of chicken on floor on walkin cooler.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.sugar bin with scoop and measuring cup inside with handles in product.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait prep ice cream scoop on pan of room temp water.
- Basic - Single-service articles not stored inverted or protected from contamination.togo clam shells not inverted at front counter.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times.handsink at cookline blocked by paper towel dispenser and garbage can
- Intermediate - Spray bottle containing toxic substance not labeled.cleaners at mopsink
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.utensils not stored handle up
- Intermediate - Handwash sink missing in warewashing area.at dish machine, plans approved with no handsink at area. If hand washing violations are observed a handsink wil be required to be installed.
- 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. Opening inspection employees must be trained within 60 days.
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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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