- No Violations Were Observed
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11/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Intermediate - Refrigerated drawers 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. Observed RIC underneath stove not maintaining proper cooling temperature Ambient 58° F **Warning**
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10/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine in bar area with 0 ppm chlorine **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Food stored on floor. In WIC **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Observed RIC underneath stove not maintaining proper cooling temperature chicken 55° F, fish 51°F, burger patties 52° F, rice 52° F Corrective measures taken: All items that's being in RIC over 4 hours was discarded Burger, chicken, fish was discarded Rice was placed in WIC **Warning**
- High Priority - Small flying insects in bar area. Observed approximately 15 gnats in bar are **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. HWS near ice machine and dish machine being used to store dishes **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At HWS near ice machine **Warning**
- Intermediate - Refrigerated drawers 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. Observed RIC underneath stove not maintaining proper cooling temperature Ambient 58° F **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice in bar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. 0 ppm in bar dishmachine , sanitizer empty. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold serving trays. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at several handwash sinks, pepper towels arrive in tomorrow's delivery as per employees.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- 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 bar, observed 0 ppm chlorine.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over produce in walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. At bar.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2013 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walkin cooked yesterday still 50?f. Reheated to 165?F and recooling started. **Corrected On-Site**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar machine. Okay after priming. **Corrected On-Site**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. Chefs stem thermometer more than 15? F off. Calibrated. **Corrected On-Site**
- Critical - Hot water supply not maintained during peak periods.
- Critical - No handwashing sign provided at a handsink used by food employees. Server side of cookline. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Slicing limes not to be heated on cookline without gloves. **Corrected On-Site**
- Critical - Observed buildup of slime like substance on soda dispensing nozzle at bar. **Corrected On-Site**
- Observed employee with no hair restraint. Cookline. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw steak over RTE tamales in cooler drawer. **Corrected On-Site**
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12/27/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Bar handwash sinks.
- 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. New restaurant, employees newly hired.
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11/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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