- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice tea spoons stored food contact surface up **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Duct tape used to repair nonfood-contact surface. Several areas of kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler
- Basic - Shelf under preparation table soiled with food debris. Slicer table
- Basic - Soil residue build-up on nonfood-contact surface. Shelves around cook station.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and flour **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Cooking equipment
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at dish machine **Corrected On-Site**
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line reach in cooler
- Basic - Nonfood-contact surface exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf microwave, coffee maker sits on
- Basic - Outer edge of hand sink encrusted with slimy/mold-like build-up.
- Basic - Pre staged coffee not covered.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / unwrapped steak above French fries
- Intermediate - No probe thermometer provided to measure temperature of food products./ manager states he believes night cook took it home by accident
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3/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured./ in back by restrooms
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line reach in cooler
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ through out kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact surface exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf microwave, coffee maker sits on
- Basic - Outer edge of hand sink encrusted with slimy/mold-like build-up.
- Basic - Pre staged coffee not covered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ sausage 55-71°f, meat loaf 50°f, ham slices 52°f, tuna salad 54°f, diced ham 59°f, chicken salad 60°f, raw hamburger 54°f, sliced roast beef 50°f, polish sausage 55°f
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / unwrapped steak above French fries
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ reach in cooler not maintaining temp- sausage links 55°f, meat loaf 50°f, ham slices 52°f,tuna salad 54°f, diced ham 59°f, chicken salad 60°f, raw hamburger 54°f, sausage patties 71°f, sliced roast beef 50°f, polish sausage franks 55°f
- Intermediate - No probe thermometer provided to measure temperature of food products./ manager states he believes night cook took it home by accident
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ gave paperwork and helped operator fill it out. **Corrected On-Site**
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3/12/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair-kitchen over grill area. tiles not smooth and easily cleanable. **Warning**. tiles in kitchen missing at call back inspection.
- Basic - Cutting board has cut marks and is no longer cleanable-long board at prep table. **Repeat Violation** **Warning** CUTTING BOARD AT PREP TABLE STILL HEAVILY GROOVED.
- Basic - Emergency light in kitchen does not illuminate when tested. **Warning**. LIGHT STILL NOT WORKING
- Basic - Reach-in cooler gasket torn/in disrepair-Five door unit. **Warning**. GASKETS STILL IN DISREPAIR AND HEAVILY SOILED.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Flat of eggs. **Warning**. NO WRITEN PLAN AND NO TIME MARKING ON SAME FLAT OF EGGS.
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12/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Outer edges of Handwash sink heavily soiled with black mold like substance. **Warning**
- Basic - Ceiling tile in disrepair-kitchen over grill area. tiles not smooth and easily cleanable. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable-long board at prep table. **Repeat Violation** **Warning**
- Basic - Emergency light in kitchen does not illuminate when tested. **Warning**
- Basic - Hood moderately soiled with accumulated grease. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair-Five door unit. **Warning**
- Basic - Wall heavily soiled with accumulated food debris-slicer area of kitchen **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 3 times at 0 ppm chlorine.. **Repeat Violation** **Warning**
- 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. Employee touching toast. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers on table at 70°- CLEARLY MARKED TO KEEP REFRIDGERATED. Whipped butter at 70° also left on tables. Flats of eggs in kitchen on cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Flat of eggs. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage patties holding at 74°, advised rapid chill on flat type container. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. No manager on site today. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233-Several new employees.
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10/9/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Equipment in poor repair. Countertop by Handwashing sink, under microwave in poor condition. No longer smoot and easily cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Pitchers of ice water for guest stored beside Handwashing sink in drip/splash area.
- Intermediate - Handwash sink used for purposes other than handwashing. Server dumped pitchers of ice into the only Handwashing sink in kitchen.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable-long board on cookline. Cutting board at cook line still heavily grooved.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in yellow bucket at time of callback.
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty spoon in sink basin. Server dumped pitchers of ice into hand wash sink basin.
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable-long board on cookline.
- Basic - No copy of latest inspection report available. Owner states he sent it to Tallahassee.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- 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.
- 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-dish machine tested at 0 ppm after 3 tries. Advised to set up 3 bin sink to properly sanitize until machine can be serviced.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . products reheating in steam well not making 165 in 2 hours. Advised reheating in stove vs steam well. new temps at 165? after rapid heat. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. shelving adjacent to 3 bin sink heavily soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty spoon in sink basin.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. advised cooling in single layer on sheet pan in cooler. has 4 hours to make 41? as potatoes are between 129-134?
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for most, not accepted proof for one, and several expired.
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/-2 degrees Fahrenheit. Calibrated 3 degrees out.
- 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.
- Critical - Observed incorrect information on Hotel and Restaurant license. New owner as of 8-1-2012, needs to submit application to Tallahassee, Division of Hotels and Restaurants all applications and industry bulletins can be downloaded on line at our website www.myfloridalicense.com/dbpr/hr
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw ground beef over raw bacon.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Method of cooling not sufficient-advised ice bath rather than bed of ice.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. New owner as of 1 week ago, has changed menu sign is posted at front. Advised adding to menus.
- Stop sale issued due adulteration of food product #10 cans of applesauce x 2
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8/8/2012 | Routine - Food | Warning Issued |
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