- Basic - Carbon dioxide/helium tanks not adequately secured. By kitchen entrance - outside
- Basic - Ceiling in disrepair. Ceiling tiles not tight fitting - gaps/holes observed. Ceiling tile missing above ice machine. Hole in ceiling where pipes pass through above soda syrup boxes.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on table in dining area. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwash area
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server station.
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in Dishwash area.
- Basic - Soda gun holster with accumulated slime/debris and water at bar
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta made 7am - 3.5 pounds - 51° after 7.5 hours - discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White cheddar 50° - discarded Cookline cooler: beer dip 45°, cream 54°, lettuce and tomato 52°, onion dip 54° (made in house - onion and sour cream) - held 3 hours and 50 minutes - cream and onion dip discarded, lettuce and tomato chilled to 41-45° in freezer then placed in walk in cooler for further cooling - cooled to 42°. Clarified butter 76° - discarded. All corrected on site (cooled or discarded) except for beer dip.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad made 7:45am - at 44-45° at 2pm **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw seafood. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Clarified butter 76° - held at room temperature on Cookline since previous day - dated 10/6. Pasta and tuna salad - improper cooling
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar three compartment sink chlorine above 200ppm **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer. Behind blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Server station.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chlorine used at bar three compartment sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - Reach-in 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. - DBPR license current, ownership verified, and last inspection report reviewed. - Food Handling: Gloves used for handling ready-to-eat foods. - Discussed employee health reporting requirements and the "Big Five" foodborne illnesses. - Provided informational handouts: 1) Employee Health, 2) Allergens, 3) 2009 Food Code Changes, 4) Boil Water Notice/Emergency Guidelines, 5) Bill of Rights card. - Thermometer Calibration (ice-point method): Inspector's thermometer at °F and Operator's thermometer at °F. Tall reach in cooler at Cookline holding at 60° - all items removed frm refrigerator.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Replacement required March 2014
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN BULK SUGAR AND BULK FLOUR **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. HALVED GRAPE TOMATOES AT 53F IN MAKE TABLE TOP
- Intermediate - Cutting board(s) stained.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. BULK FLOUR **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. BULK FLOUR
- Basic - Working container of food not labeled in English. BULK SUGAR, FLOUR AND PANKO **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. ON PREP COUNTER NEAR TOASTER
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. FILLING FOOD CONTAINERS WITH WATER IN HANDWASH SINK **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. DISHES ON TOP OF COOK LINE.
- Basic - Single-service articles not stored inverted or protected from contamination. TO GO CONTAINERS ON TOP OF COOK LINE. **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. WET NESTING
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLEU CHEESE AT 60F - NOT FULLY SUBMERSED IN ICE. Corrected On Site. VOLUNTARILY DISCARDED
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. WET NESTING
- Critical - Manager lacking proof of Food Manager Certification. MANAGER CERTIFICATES ARE AT MAIN HOTEL BLDG. NO WARNING ISSUED.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. PROOF OF EMPLOYEE TRAINING IS KEPT AT MAIN HOTEL BLDG. NO WARNING ISSUED
- Critical - Observed buildup of slime in the interior of ice machine.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet nesting
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. expired 3-11
- Wet mop not hung to dry. Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. both HWS
- Light not functioning. walk in freezer
- Wet mop not hung to dry. Corrected On Site.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb at mop sink with splitter.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and cream not dated in side station.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server handling RTE croutons with bare hands. Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Drinks stored above open ice bin in side station. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up at ice machine.
- Clean utensils not stored inverted; spoons for soup stored with handles down. Corrected On Site.
- Critical. Vacuum breaker missing at hose bibb; after Y connection at mop sink. Repeat Violation.
- Critical. No handwashing sign provided at a handsink; restrooms used by food employees. Second Repeat Violation.
- Critical. Observed toxic item stored by food. Butane fuel stored with coffee. Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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