- High Priority - Vacuum breaker missing at hose bibb.
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Faucet/handle missing at plumbing fixture. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter cover HWS
- 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. Only two employees had been trained
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09/12/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. HWS
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall in disrepair. By 3 compartment sink in cafeteria area
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
- 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. See stop sale.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Small-diameter metal stem-type thermometer not provided to measure the temperature of thin foods.
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5/28/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. bar area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over vegetables
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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10/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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