- Basic - Cutting board has cut marks and is no longer cleanable. Prep table. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of cabinet below dump sink at ice cream counter. **Warning**
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08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Prep table. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of cabinet below dump sink at ice cream counter. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Milk, 44-46 F; sausage, 47 F; vegetable egg product, 46 F; egg product, 47 F; cooked chicken, 46 F; dairy product, 44 F; **Warning**
- High Priority - Cheese/other dairy products cold held at greater than 41 degrees Fahrenheit. In prep unit, cheese, 51 F; dairy product, 46 F; less than 1 hour. corrective action taken: a minimal amount of working product is being kept in top of unit. No stored products held in drawers. Product held in unit is being used within 2 hours. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. spray cleansers stored above food wrap paper. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Walk-in cooler and prep cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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08/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Water leaking from faucet/faucet handle. Hand sink on the baskin Robbins side **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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1/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gasket
- Basic - Current Hotel and Restaurant license not displayed. Establishment has a copy posted
- Basic - Ice buildup in walk-in freezer. Floor
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. At 134F. Items disgarded
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 122F. Items disgarded
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled.
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4/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** Priority: Intermediate
- Intermediate - Observed: Accumulation of food debris/grease on food-contact surface. Blender stands on the baskin side. **Warning** Priority: Intermediate
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
- High Priority - Observed: 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. **Warning** Priority: High Priority
- Intermediate - Observed: Food-contact surfaces encrusted with grease and/or soil deposits. Scoops for ice cream **Warning** Priority: Intermediate
- Basic - Observed: In-use ice scoop stored on soiled surface between uses. **Warning** Priority: Basic
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. Baskin Side **Warning** Priority: Intermediate
- Basic - Observed: Soiled reach-in cooler gaskets. **Warning** Priority: Basic
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3/28/2013 | Routine - Food | Warning Issued |
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