- Basic - Build-up of grease on nonfood-contact surface. The rolling racks are incrusted
- Basic - Food stored in a prohibited area. Bananas were being stored under the hand sink in/on the prep line closest the mixer. The following corrective action was taken moved to a sheet pan. Recommend the following form be reviewed by the staff SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- Basic - Pizza pans/screens not cleaned at least every four hours. The bakery sheet pans are encrusted
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter packs 52. See stop sale. Recommend adding the butter packs to the time control plan.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee by the drive thru area placed on gloves to set up a reach in cooler **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at the front counter played with hair and then proceeded to place drink bottles at the display at the Front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sandwiches 49. 51. made between 8 and 10 am and placed in the reach in cooler at the front service area to cool while stacked and covered. The following corrective action was taken moved to the walk in cooler. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A) 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met.
- Intermediate - Employee used handwash sink as a dump sink. Ice was dumped at the hand sink closest the registers
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. A large gap on the bottom of the rear door closest the makers desk or the mop sink **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. New sink in the Dish machine area **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Customer area unit **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.the rolling racks where bread is cook in the walk in oven **Warning**
- Intermediate - Cutting board(s) stained/soiled. Wood butcher block table **Repeat Violation** **Warning**
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. A large gap on the bottom of the rear door closest the makers desk or the mop sink **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. New sink in the Dish machine area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The main unit: eggs 50. Tomato 59. Lettuce 61. See stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 45 Left side Salad unit. Tomato 45 right side unit salad area. Cole slaw 45 turkey 44. Cheese 45. Small unit catering. Cheese 45. Larger unit catering **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After filling a pitcher at a hand sink the employee continued to work at the food station without removing the soiled gloves and washing his/her hands. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Customer area unit **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.the rolling racks where bread is cook in the walk in oven **Warning**
- Intermediate - Cutting board(s) stained/soiled. Wood butcher block table **Repeat Violation** **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. At the front counter **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Two managers were present at the start of the inspection both did not have their certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. The plan for the milk, creamers, and soy and milk by the blender **Corrected On-Site** **Warning**
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6/10/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cutting board has cut marks and is no longer cleanable. Wood board in the bakery department has deep grooves
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach 44. Lettuce 44 in the salad reach in cooler at the expo area closest the register on the prep line
- 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
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Records/documents for required employee training do not contain all of the required information. The manager who was present during training was not available on the printed report
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On the roll rack which are used in the roll ovens
- Basic - Clean equipment stored on floor. The edge of the cutting board was sitting on the floor, employee washed the boards again **Corrected On-Site**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Employee making smoothies **Corrected On-Site**
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The sandwiches unit at the front counter
- Basic - Paper towel used as liner for food container. In the bacon container
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 53. Tuna salad 47. Cheese 45. Ham 46. In the sandwich unit at the front counter
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hands n face about six times then proceeded to handle food containers at the front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 45. Cheese 45. Middle unit against the wall at the front counter.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In the customer service area
- Intermediate - Records/documents for required employee training do not contain all of the required information. Manager present during training was not provided. The date of training was not available.the form is marked with an X instead of a date for safety and security. Corp training **Repeat Violation**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris. All pans in the bakery area **Warning**
- Basic - Old labels stuck to food containers after cleaning. On the clean side of the dish machine **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Roll racks which roll into the oven to cook bakery items **Warning**
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris. All pans in the bakery area **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On the clean side of the dish machine **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm bucket **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese cheddar 44 reach in cooler in/at the the prep area. Panini bar **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Front counter employee placed on gloves to handle pastries **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. The box of salmon states grilled it does not state fully cooked. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee walking thought prep line touching ear piece and handling foods. Food prep employee making sandwiches and touching ear piece at the front counter **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Wood table in the bakery area **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Roll racks which roll into the oven to cook bakery items **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Under cooked fish **Corrected On-Site** **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. The training book with proof of corporate approved training is not complete **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. By rear door in the kitchen **Corrected On-Site** **Warning**
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1/11/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at the customer self service area .
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. rolling racks soiled. Repeat Violation.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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9/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. it states 60 f degrees the unit is operating at less than 41 f degrees, discarded
- Critical - Hand wash sink lacking proper hand drying provisions. x2 in the kitchen Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. All hand sinks Repeat Violation. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at the customer self service area .
- Observed cutting board grooved/pitted and no longer cleanable. most throughout the establishment
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee multi-tasking and handling food containers all without washing hands to break the contamination cycle Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee picked up item from floor and failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water because the water heater is down Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The bagel slicer was contaminated by the employee who failed to wash her hands Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rolling racks soiled. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wooden table in bakery is soiled
- Observed old food stuck to clean dishware/utensils. pans stored over the three compartment sink
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 44 f degrees in the prep reach in cooler on the prep line
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the storage reach in cooler on the prep line Repeat Violation.
- Observed residue build-up on nonfood-contact surface. coils to the reach in cooler at the front counter by bagels
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. milk at customer self service area Corrected On Site.
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7/17/2012 | Routine - Food | Warning Issued |
- Critical - Hot water supply not maintained during peak periods. maxbtemp 96 f degrees in the restrooms
- Critical - No conspicuously located thermometer in holding unit. closest the registers at the front counter
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Two managers present neither had the food manager certificate
- 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. manager who certified the employee, DOB and expiration date are required for employee training
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cups stored on table above the catering items and food at thee service counter
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. A manager and an employee both picked up item off floor and failed to wash hands to break the contamination Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee is handling both soiled and clean dish wares without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food stored in a prohibited area. water softening system unprotected from contamination located on exterior of building by the rear door.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. roll racks which are placed in the roll in oven are encrusted with old food.
- Critical - Observed obstructed exits, stairs, hallways or egress. Garbage bags stored in front of the rear exit. For reporting purposes only. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated when placed in the storage reach in cooler on the front line
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor.Walk-in freezer.
- Observed open dumpster lid.
- Observed personal care item stored on bread slicer. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bottle containing yellow liquid. Management unable to identify.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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