- Basic - Sponge used as a wiping cloth on a food-contact surface. Sponge used for washing dishes per employee Located at three compartment sink. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Observed inside cabinet underneath three compartment Sink, spoke to General Manager notify current professional pest control,service.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Per General Manager has inspection report only Inspected on 5/27/14.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Lunch box on food shelf **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Banana skins split open **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 53 COS 41 **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Noted phone on dry storage shelf
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottles observed open and stored in reach in freezer
- Basic - Uncovered food stored near sink exposed to splash. Advised sink shield to protect limited prep area from HWS splash
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Found quat dispenser not portioning chemical it's measure 0 ppm. 2nd measure 200 ppm. Advised use of test strips daily to verify locution
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Eggs for buffet heated to 133. Product reheated to 170 **Corrected On-Site**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cut fresh fruit just delivered noted 55 degrees. Advised temping deliveries when received
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Small reach in cooler on buffet holding at 48-50° (yoghurt storage). Limited storage observed. Recommend use of ice bath or 4 hour time as PHC. Discussed with manager. **Repeat Violation**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Buffet
- 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. 0ppm - chlorine container empty.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 47°, yoghurt 48° - less than 4 hours - provided time as PHC procedure for eggs (hold 4 hours then discard). Discard yoghurt at end of buffet - improper cold holding of yoghurt in this cooler is a repeat violation. THIS VIOLATION MUST BE ADDRESSED IMMEDIATELY.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen. Case of cups
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drink stored above food product RIC - moved to bottom shelf **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen - light fixtures under cupboard
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Buffet RIC
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peopleys hands. Plastic wrap **Corrected On-Site**
- 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. 0ppm
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes. Did not change gloves/wash hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. yoghurt 52? - buffet RIC - breakfast lasts 3 hours - discard yoghurt at end of service as cooler is holding at 51?. Recommend storing on ice, using time as PHC (discarding after breakfast) or maintaining cooler at 41? - yoghurt stored 2 hours
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oatmeal 123? - buffet - less than 2 hours
- Intermediate - Cold holding equipment incapable of 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. Buffet RIC holding at 51? - storage of yoghurt
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-13-1 Observed hole in ceiling. IN STORAGE ROOM
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7/17/2012 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted.
- Observed hole in ceiling. Dry storage.
- Observed wall in disrepair/peeling paint - next to coffee machines - kitchen.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. HWS IN BACK BLOCKED BY SEVERAL BOXES Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. FL095197 AND 198 BOTH EXPIRED ON 03/17/2012
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed hole in ceiling. IN STORAGE ROOM
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5/16/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0
- Observed floor and wall junctures not coved. IN THE KITCHEN
- Observed hole in ceiling. IN THE KITCHEN
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.WAFFLE CUPS NOT INVERTED AND COFFEE FILTERS NOT COVERED
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, bulk milk dispenser.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors, employees restroom in laundry.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Critical - Displayed food not properly protected from contamination, apples on buffet not wrapped or protected from contamination at buffet.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, one thermometer reading 46 degrees F and the other reading 18 degrees F in ice water. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees, laundry room.
- Observed Traulsen reach in coolker gasket torn/in disrepair.
- Critical - Observed food stored in undrained ice, cream cheese and butter at buffet stored in iuce that's not draining.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, waffle mix 60 degrees Fahrenheit without timemarking. Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For boiled eggs at the buffet bar.
- Observed employee with ineffective hair restraint.
- Observed single-service articles stored without protection from contamination. For the coffee filters , must maintain protected at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. This location uses this for a period of 4hrs daily,for the waffle iron.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.For bulk milk in the buffett line. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For pancake batter prepared 3hrs ago.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Not effective. Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair. At the tall unit.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. For bulk milk.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For pancake batter.
- Critical. Displayed food not properly protected from contamination. Food must be directly under the sneeze guard. Corrected On Site.
- Observed equipment in poor repair. Door at the reach in cooler.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.Gauge not working.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Need chlorine test strip.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. At the reach in cooler.
- Observed single-service articles stored without protection from contamination. For coffee filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers.In the kitchen.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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