- Basic - Accumulation of food debris/soil residue on handwash sink. By three compartment sink.Inside and around the both knobs. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 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. On prep table and on top of dishwasher both no lids. Mgr. removed . **Corrected On-Site** **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Screen in door torn/in poor repair back door.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar at server station **Repeat Violation**
- 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. 0 ppm Tested three times. **Admin Complaint** **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Added more water100 ppm, **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm at server station. Mgr. dumped the bucket and corrected **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice in HWS at server station. Explained. Server cleaned( turned hot water on and melted the ice) **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By three compartment sink. Dishwasher filled the soap. **Corrected On-Site**
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09/30/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. By three compartment sink **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At server station large spoon in standing water **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- 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. 0 ppm **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced ham 53, canned mushrooms 56 f, American cheese 48, sliced gyro 55, chicken breast strips 68, tuna 49,pancake mix 49 in reach in cooler on cook line.,sour cream 45,diced ham 44,in walk in cooler **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. By three compartment sink **Corrected On-Site**
- 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. Diced chicken in walk in coole **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Front counter . Server rinsed coffee pot and dumped hot water in HWS **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By three compartment sink **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint** **Repeat Violation**
- 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. 5 people working **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken breast cooling covered in walk in cooler at 140 f. Time did not start yet. Advised operator to remove the plastic wrap and he did. **Corrected On-Site** **Repeat Violation**
- 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. Joseph Wilson trained on 07/11/2014 by national registry one other employee needs certificate. Other two working less than 60 days ( as per manager)
- Intermediate - Spray bottle containing toxic substance not labeled. Pinkish liquid **Corrected On-Site** **Repeat Violation**
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08/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. On side of fryers **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **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. O ppm chlorine for dish machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 69f degrees at cook line and butter 80 f degrees at front counter **Warning**. Butter held at front counter wait station area at 79f degrees
- 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. Butter at front counter at 72f degrees, potatoes 80f degrees at cook line, eggs cook line ambient air 69f degrees, all products out for 2 hours at this time . **Warning**. Home fries 67f , hashbrowns 67f, sausage patties 75f. All products out over an hour. No written procedure or time marking
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw ground beef over raw pork in walk in cooler **Corrected On-Site** **Warning**. Raw chicken over raw fish in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. 3 staff members working over 60 days have no employee training at this time **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. For butter, potatoes and eggs, written plan provided **Warning**
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5/6/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. On side of fryers **Warning**
- Basic - Cook scooping/portioning food (other than ice and beverages) has ineffective hair restraint. **Warning**
- Basic - Drain cover(s) missing. Mop sink **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored on floor. Salt pellets on floor by water heater **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Stored food not covered in walk-in cooler. Soups in walk in cooler not covered **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **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. O ppm chlorine for dish machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 69f degrees at cook line and butter 80 f degrees at front counter **Warning**
- 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. Butter at front counter at 72f degrees, potatoes 80f degrees at cook line, eggs cook line ambient air 69f degrees, all products out for 2 hours at this time . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes at cook line 82f degrees **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw ground beef over raw pork in walk in cooler **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket over 200ppm **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. Deli meats in walk in cooler and milk in fridge t front counter **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Filled container with water at hand sink by ware wash **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink at front counter has ice in basin of sink **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. 3 staff members working over 60 days have no employee training at this time **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. For butter, potatoes and eggs, written plan provided **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes cooling in walk in cooler are covered in deep pan. PIC uncovered and placed on sheet pan in walk in walk in cooler **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Warewash area **Warning**
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3/4/2014 | Routine - Food | Warning Issued |
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