- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.cook line
- Basic - Faucet/handle disrepair at plumbing fixture.by the dessert station
- Basic - Ice scoop handle in contact with ice.dessert station **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.cook line **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.cook line **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.front server station
- Basic - Wiping cloth sanitizing solution stored on the floor.cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.cook **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.*rice 72°F **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. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.by the dessert station
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor soiled/has accumulation of debris. Cooking area
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Small-diameter probe thermometer not provided to measure the temperature of thin foods.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men and women
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen area
- Basic - No copy of latest inspection report available.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Kitcken
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Small-diameter metal stem-type thermometer not provided to measure the temperature of thin foods. **Corrected On-Site**
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Packaged food has no English labeling.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in DISH ROOM
- Observed ice scoop with handle in contact with ice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
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8/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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