- Basic - Gaskets/seals on holding unit in poor repair. Must fix by next Routine Inspection .
- 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.
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08/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Equipments store in the mop sink. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Reach in cooling unit at the front line at 48°f.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Single-service articles improperly stored.under plumbing pipes
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. discarded by operator ( chicken tamales) cooked on Tuesday found at 49 F **Corrected On-Site**
- 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.
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6/12/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.womens
- Ceiling tile missing. storage room
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , beef Corrected On Site.
- Observed wall soiled with accumulated food debris. behind prep tables
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, beef Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site. beef, beans, rice, foods taken from walk in cooler to steam table not being re-heated first, then placed at steam table. Corrected On Site.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed soil residue in storage containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Observed wall soiled with accumulated food debris.someareas
- Wet mop not hung to dry.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contact surfaces of equipment and utensils clean
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Other conditions sanitary and safe operation
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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