- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas. **Warning**
- Basic - Ceiling tile missing. Warewashing and storage area. **Warning**
- Basic - Hole in wall. Under dishmachine **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Fan next to walk in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, lasagna, cold cuts, sauces, poultry, ground beef and cheeses at 44-47°f in the walk in cooler. Temperatures were checked at the beginning and at the end of the inspection. **Warning** Mozarella cheese, tomato sauce, butter, heavy cream, roasted garlic and oil, ground beef, shreded cheddar cheese, tiramisu and cheese cake at 44-45°f in the walk in cooler. 9/23/14
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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09/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas. **Warning**
- Basic - Ceiling tile missing. Warewashing and storage area. **Warning**
- Basic - Food debris accumulated on kitchen floor. Under equipment. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Open containers of flour and bread crumbs in prep table lower shelf. **Corrected On-Site** **Warning**
- Basic - Hole in wall. Under dishmachine **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Mahi and salmon, Mahi was placed under cold running water, salmon was moved inside the walk in cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes over reach in freezer. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Fan next to walk in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with oil, vinegar and dressings, containers with flour. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Artichoke, eggplant, cut tomato, sausage, mozzarella, onions and peppers, spinach, pizza sauce and shredded mozarella cheese at 56-58°f in the pizza station flip top reach in cooler, cut lettuce, ricotta and cut tomato at 45-48°f inside this unit. Stop sale issued Pasta, ricotta, sausage and mozarella at 47-48°f in the cookline flip top reach in cooler. Temperatures were checked at the beginning and at the end of the inspection. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, lasagna, cold cuts, sauces, poultry, ground beef and cheeses at 44-47°f in the walk in cooler. Temperatures were checked at the beginning and at the end of the inspection. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sliced pizza at 76°f discarded. Explained time control procedure. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on top of the dishmachine. Pest control was conducted on 9/10/14, invoice provided. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. PVC cement and fuel. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm. **Corrected On-Site** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup cooling for about 3h found at 104°f on a prep table. Corrective action taken, moved inside a cooler. **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. Joann, Sony. **Warning**
- Intermediate - Reach-in cooler 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. Pizza station flip top reach in cooler. Cookline flip top reach in cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Floor cleaner. **Corrected On-Site** **Warning**
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09/22/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. Storage area under water.
- Basic - Mop/service sink in disrepair. Outside, no drain.
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Pots on floor under water, storage area.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks, knives not covered in dining room where customers walk by.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on freezer.
- Basic - Equipment in poor repair. Rusty can opener.
- Basic - Floor area(s) covered with standing water. Storage area under water.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stove 103° 140° **Corrected On-Site**
- Basic - Mop/service sink in disrepair. Outside, no drain.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. All cold equipment in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Seafood, spinach, put in walkin. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. confirmation **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 chlorine"
- 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. Touching bread, making salads, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sauces, 170° classic table top warmer. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- 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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1/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Women bathroom
- Basic - Hood soiled with accumulated dust.
- Basic - No Heimlich maneuver/choking sign posted.
- 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. Cut lettuce for salad
- High Priority - Raw animal food stored over ready-to-eat food. In 3 doors silver flip top cooler in cook line raw beef hamburger over cooked chicken
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors glass reach in cooler in kitchen cold cuts ham,turkey ,salami **Corrected On-Site**
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10/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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