- Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles of RIC in kitchen soiled.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed containers in kitchen not inverted to protect from contamination. **Corrected On-Site**
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vent near pizza prep area dusty.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water of 117°F. **Corrected On-Site** **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. Observed DM 0 ppm chlorine.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utinsals by steam table in water 80° F **Corrected On-Site**
- 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. Observed chef plate garnish with bare hands **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Nonfood-grade basting brush used in food. In oil on prep table across from pizza oven
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed large watch on cookline employee engaged in food preparation.
- Basic - In-use utensil stored in sanitizer between uses. Multiple grill tools and utensils at cookline prep table cross from pizza oven
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At cookline after handling raw beef
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 57?f in open cookline reach in cooler top across from hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed meat sauce in walk in cooler at 49?f after cooling overnight according to operator. Discussed ice bath until 41?f method and shallow, metal pans with no covers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple poked meats, cooked noodles, cooked sauces in walk in cooler.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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