- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored on floor. Raw veggies, rice on the floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Large amount of unused equipment/supplies present. Side room
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Side room
- Basic - Outer openings not protected with self-closing doors. Front counter. **Repeat Violation**
- Basic - Screening is not 16-mesh to the inch. No screening at all in 2 windows at the front counter entrance **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. beef 76°F cheese 65°F. Cheese 67°F
- High Priority - Toxic substance/chemical stored by or with food. Under food prep table **Repeat Violation**
- 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 - Encrusted, soiled material on slicer.
- 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Warning**
- 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. beef 76°F cheese 65°F. Cheese 67°F , across from flat grill.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Men's room, ladies room
- Basic - In-use tongs stored on oven door handle.
- Basic - Insect control device installed over food preparation area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings not protected with self-closing doors. Door entrance to front counter, west side of building propped open, self- closing device broken.
- Basic - Screening is not 16-mesh to the inch. 2 Windows openings at the front counter entrance
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cutting cabbage without washing hands and putting on gloves.
- 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. Cutting cabbage for salad, no further prep of produce, not washing hands, not wearing gloves. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Poultry next to cooked plant food, reach in cooler. Beef, poultry over unwashed produce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soap container on food prep table **Corrected On-Site**
- 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. Big 5
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's room , ladies room
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/31/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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