- Basic - Accumulation of food debris/soil residue on handwash sink, faucet handles and behind the faucet handles of the hand sink at the end of the cook's line.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of old food debris on all the equipment on the cook's line. Observed soiled shelving under a prep table on the cook's line. Observed that the outside of all the cooking equipment, a cart used for spices and reach-in coolers on the cook's line are soiled with food debris and dirt.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed that both small and large plates are not stored inverted near the ice machine. **Admin Complaint** **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Observed a wet cloth is used to cover bean sprouts that are sprouting ing the kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. The Chef. Chef put on a hat. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen and prep area floors. Observed a build-up of food debis under all kitchen and prep area equipment.
- Basic - Food stored on floor. Observed 3 cases of frozen vegetables stored on the floor of the walk-in freezer. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Observed a grease build-up under the deep fat fryer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 3 large spoons in stored in standing water with a temperature of 82° on the cook's line. Water and spoons were taken to the dish washer. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line. Cloth removed and cutting board sent to the dish washer. **Corrected On-Site**
- Basic - Sponge used as a wiping cloth on a food-contact surface. Observed the dish washer using a sponge to wash dishes. Discontinued use of the sponge. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed no light bulb in the walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name. 5 gallon bucket of flour is not labeled stored near the floor mixer.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed Coe ghee(unsalted butter) left at room temperature on the cook's line. Placed into a working reach-in cooler
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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 a cook handle cooked food bare handed in the kitchen. Employee washed hands and put on gloves. **Corrected On-Site**
- High Priority - Live flies in kitchen. Observed live flies in the kitchen on the cook's line.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice, rice pudding and many other cooked items in the walk-in cooler with dates from 9/2/14 to 9/21/14.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Observed that the large floor mixer is heavily soiled with old food debris on and around the mixer head.
- Intermediate - Encrusted material on can opener blade. Observed that the can opener blade is heavily soiled. Can opener was taken to the 3 compartment sink for cleaning. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed the inside of the Bain Marie cooler on the cook's line is soiled.
- 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. Did not observe any proof of employee training. Chef states that since they only have 6 employees, they don't need to do employee training. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed many cooked foods in the walk-in cooler, such as cooked rice, rice pudding, cheese strips and cooked carrots prepared more than 24 hrs earlier that are not properly date marked. **Admin Complaint** **Repeat Violation**
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10/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not stored inverted on two tables near the ice machine. **Admin Complaint** **Repeat Violation** At post conference, observed large and small plates are not stored inverted near the ice machine.
- Intermediate - Encrusted material on can opener blade. **Admin Complaint** **Repeat Violation**. Observed the same at Post conference.
- 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. **Admin Complaint** **Repeat Violation**. At Post conference, did not observe any proof of employee training. Operator states that since they only have 6 employees, they don't need training.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed many kinds of cooked vegetables and cooked rices that were cooked on Sunday stored in the walk-in cooler that are not date marked. Establishment is closed on Mondays. Did not observe any type of date marking in use in the restaurant, **Admin Complaint** **Repeat Violation**. At Post conference, did not observe any date marking used for cooked foods in the walk-in cooler that were prepared more than 24 hrs earlier such as cooked basmati rice, rice pudding, cheese strips or cooked carrots.
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10/10/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed the use of non-handled plastic take-out bowls used for scooping dry foods such as flour, beans, salt, turmeric powder and sugar. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of food on the hand handwash sink faucet handles at the end of the cook's line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed uncovered cooked carrots stored on the floor of the walk-in cooler and boxes of spinach, peas and okra on the walk-in freezer floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not stored inverted on two tables near the ice machine. **Admin Complaint** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed a kitchen employee with no hair restraint.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed an employee take a large plastic bin outside to the mop sink area and rinse it with a spray hose.
- 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 debris accumulated on kitchen floor under equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of oven, stove, and large pot cookers on the cook's line in the kitchen.
- Basic - Grease accumulated under cooking equipment. Observed grease under all the cooking equipment on the cooks line in the kitchen.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored on a soiled prep table next to the ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the cook's line in the kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside the Bain Marie cooler on the cook's line. **Admin Complaint** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees in both guest bathrooms. **Admin Complaint** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Observed carrots that were cooked on Sunday stored in the walk-in cooler not covered.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Did not observe any sanitizer being used at the 3 compartment sink.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep person working in the kitchen. **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 prep person handle sliced green peppers bare handed. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Prep person in the kitchen. **Corrected On-Site**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed the use of a 5 gallon detergent bucket used to store chick peas flour.
- Intermediate - Cutting board(s) stained/soiled on the Bain Marie cooler on the cooks line.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep person in the kitchen. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a bowl of water stored in a kitchen hand sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside of the Bain Marie cooler on the cook's line. Also observed the inside of the 2 door lowboy reach-in cooler on the cook's line is soiled with food debris.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed many kinds of cooked vegetables and cooked rices that were cooked on Sunday stored in the walk-in cooler that are not date marked. Establishment is closed on Mondays. Did not observe any type of date marking in use in the restaurant, **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with liquid in it at the cash stand.
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5/6/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At callback, still observed plates not stored inverted.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At callback inspection still observed wet nesting of pans.
- Basic - No handwashing sign provided at a hand sink used by food employees. Guest bathrooms.
- 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. At callback inspection dish machine tested 0 ppm for chlorine. No sanitizer available for the dish machine.
- High Priority - Live, small flying insects in food preparation area. Coming from the raw onions. At callback still observed small flies coming from the raw onions.
- 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 - No certified food manager for establishment.
- 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.
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12/4/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Flour, salt
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in the candy display cases. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook's line Bain Marie cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Guest bathrooms.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- 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.
- High Priority - Live, small flying insects in food preparation area. Coming from the raw onions
- 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 material on can opener blade. **Corrected On-Site**
- Intermediate - No certified food manager for establishment.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in the walkin cooler.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour **Corrected On-Site**
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9/26/2013 | Complaint Full | Warning Issued |
- Critical - Wrong cleaning agent in dishwasher- Laundry soap- Shall use three compartment sink with regular dish
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Shall use the three compartment sink until dishwasher has proper ppm-
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. Florida Restaurant Association 866-372-7233
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Florida Restaurant Association 866 -372- 7233
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dry storage
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Vent in dry storage room.
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9/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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