- Basic - Bowl or other container with no handle used to dispense food. Bulk container of seasoning has a souffl cups used as a scoop **Corrected On-Site** **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Operator purchased restaurant at beginning of September, has been waiting on Tax Certificate and will be applying for license in next day or so **Warning**
- 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. Dish machine at 0 ppm **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Flies in back kitchen area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 125°-130°, chicken 121°-130° in hot holding unit in kitchen. Corrective action-operator moved products to smoker **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chicken salad dated 9/16 in reach in cooler Corrective action-operator voluntarily discarded product **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Built in back flow on faucet is broken, vacuum flow preventer is need where water hose is attached to faucet **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles has some has some mold like build up on them **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Four employees working at time of inspection and none of them area a CFM **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for some employees at time of inspection **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- High Priority: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less.
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in closet not secure
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Several cases on floor in closet in back kitchen area and bag of tea jugs on floor in outside storage area.
- Basic - Dumpster not on proper pad/nonabsorbent surface. Dumpster and grease bin sitting directly on ground
- 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. Uncovered employee cup of tea on make table in kitchen. discarded **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Red cups in service area stacked wet
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Ice cream scoop sitting in chicken salad container touching product
- Basic - Missing drain plug at dumpster. Missing in back of dumpster
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish thawing in bowl of standing water **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet clothes sitting on make table in kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook put gloves on without washing hand first
- High Priority - Live flies in kitchen. Throughout entire establishment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 48°, cole slaw 46°, macaroon salad 47°, chicken salad 49°, salad 47°, milk 52°, buttermilk 50°, chicken wings 54° all in glass front cooler in kitchen. Corrective action-cooks will make sure door stay closed
- 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. No time marking on batter. Cooks stated it had been out for about 2 1/2 hours. Marked so it is discarded at 4:00 pm if not all gone.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 119°, pork shoulder 128° in warmer on cooks line. Corrective action-moved to top of unit where hotter
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in glass front cooler reading 40°, actual ambient temperature reading 56°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing towels at hand sink in kitchen area **Corrected On-Site**
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07/08/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less.
- High Priority: LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
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6/30/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- High Priority: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less.
- High Priority: LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
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5/28/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/ Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Establishment operating under old owners license since middle of November 2013. **Warning** Priority: High Priority
- Basic - Observed: No conspicuously located ambient air temperature thermometer in reach-in cooler. Missing in refrigerator at entrance to kitchen. **Corrected On-Site** **Warning** Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand sink in kitchen area. **Corrected On-Site** **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 50°, sitting on top of pan in top portion of make table. **Corrected On-Site** **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food in walk-in cooler. Whole shell eggs stored over bucket of sauce in walk in cooler. Raw shrimp and fish stored over open case of corn on the cob in reach in freezer in kitchen area. **Corrected On-Site** **Warning** Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ch omen salad prepared yesterday morning (per cook ) not date marked **Corrected On-Site** **Warning** Priority: Intermediate
- Basic - Observed: Single-service items stored on floor. Cases of styrofoam cups on floor in outside storage shed. **Warning** Priority: Basic
- Basic - Observed: Wall soiled with accumulated food debris. Wall in corner above chest freezer has some old food splattered on it. **Warning** Priority: Basic
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3/12/2014 | Routine - Food | Warning Issued |
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