- 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. 1. A lead played with her hair as she prepared a to go order. Informed of the deficiency. The following corrective action was taken **Corrected On-Site**
- 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. 1. Cheeses, lettuce, tomato on the drive thru and on the ice machine side of the main line reach in cooler. 2. These items were pulled around 1400 hrs. 3. The following corrective action was taken labeled 4. **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. 1. Salads 44 in the tall unit by the ice machine. 2. Salads 44 in the small unit by the drive thru unit. 3. Tomato 45. 44 both in the lower section of the main line prep reach in cooler. 4. Recommend the salads and tomato be cooled to 41 in the walk in cooler and that the cooling process be monitored for compliance. 5. 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 6. **Repeat Violation**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili made the previous day 46. 46. In the walk in cooler. Facility used a chill stick, the temperature was not monitored over night or confirmed early upon opening
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili in the walk in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. The shake machine lids were soiled **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Salads all covered in three units in the prep area 55. 58. 47. 55 since 8am. These items will not cool to 41 within the required time.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2013 | Routine - Food | Call Back - Complied |
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. The cook wiped down the area with a towel and immersed his hands in the sanitizer and failed to wash hands just before commencing working at the flat grill **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. The hand sink at the drive thru was removed. Reinstall action of the hand sink is required. To avoid plan review. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Per internal email the hand sink at the drive thru was removed and now will require a formal plan review. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing the date of training **Warning**
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12/18/2013 | Routine - Food | Warning Issued |
- Basic - Gaskets/seals on holding unit in poor repair. Small unit at the front counter
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. The tall unit adjacent the ice machine
- Basic - Nonfood-contact equipment in poor repair.the two reach in coolers at the front counter owned at the drive thru window are as follows : 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.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce salad 48 in small unit with the broken door at the front counter
- 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. The employee at the front counter dug the drink cup without a handle into the ice bin to extract a cup of ice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad with egg 46 in the reach in cooler by the drive thru window
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing the date the employee was trained and the manager who was present during training
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperature. 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 foods until certain it has been repaired and functioning correctly. The unit on the cook line
- No conspicuously located thermometer in holding unit. The salad reach in cooler by the ice machine
- Observed attached equipment soiled with accumulated dust. Pipes behind the ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. The head and body to the unit at the drive thru and at the front counter units
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single service items, without washing hands. Employee touched ear piece and glasses on separate occasions and failed to wash hands to break the contamination cycle COS
- Observed potentially hazardous food cold held at greater than 41F. Blue cheese 44, sliced cheese (white 59. Shredded cheese 58 in the reach in cooler in/at the cook line. Beef 44 in the burger in the reach in cooler in/at the cook line. Egg wash 44 in metal pan at the cook line AC Repeat
- Observed potentially hazardous food not held at 135F or above. Chicken nuggets 125 by the fryers
- Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cheeses 58, 59F
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12/28/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. Missing a splash guard between the hand sink and the two bay sink.
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on soda dispensing nozzles, heads and body at the drive thru
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on soda dispensing nozzles, heads and body at the front counter .
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7/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is inop do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. open top prep reach in cooler on the cookline is inop do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small beef holding unit on the cookline is inop do not use for the safe storage of temperature controlled
- Critical - No conspicuously located thermometer in holding unit. in the walk in cooler
- Nonfood-contact equipment not designed and constructed in a durable manner. Missing a splash guard between the hand sink and the two bay sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the prep table Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body at the drive thru
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body at the front counter .
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. working with cut onions Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The slicer was soiled by hand washing, located under the two bay sink.
- Critical - Observed handwash sink used for purposes other than handwashing. used for storage at drive thru
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. rear door blocked by boxes Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 45, 48 and 53 f degrees, egg 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44, 46 f degrees in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 51, 57 f degrees in the open top prep reach in cooler on the cookline Repeat Violation.
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7/2/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. small storage reach in cooler by drive thru
- 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. The establishment was having difficulty with the computer program to show the employee training. A certificate with first and last name of the empployee, certifying manager, date of training, DOB of employee training not available for review Repeat Violation.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body drive thru
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body front counter Repeat Violation.
- Observed equipment in poor repair. door to the storage reach in cooler under the coffee maker at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44, 46 f degrees in the prep reach in cooler on the cookline (cook side) items moved to the walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butteroil 79 f degrees in the prep area. provided HR form 5022 090.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 50 f degrees (beef) storage reach in cooler on the cookline. 10.13.11 no phfs
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese 50, sliced white cheese 50 at the open top prep reach in cooler closest to the ice machine. 10.13.11 no phfs
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chocolate mix 53 f degrees in hopper to the ice cream machine at the drive thru. Tech working on unit no phfs
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. chocolate machine by drive thru is in op. see comment section. 1013.11 tech on site working on unit
- Critical - Violation: 27-15-1 No water system approval reports on-site.
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10/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer broken in storage reach in cooler closest to the ice machine
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. chocolate machine by drive thru is in op. see comment section
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler operating at 50 f degrees (ambient)
- 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. Proof of employee training waas not available
- Critical - No water system approval reports on-site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body to the unit at the front counter .
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing a watch and bracelet Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 50 f degrees (beef) storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese 50, sliced white cheese 50 at the open top prep reach in cooler closest to the ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese slice 45, cheese slice 46, cheese strip mix 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chocolate mix 53 f degrees in hopper to the ice cream machine at the drive thru
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 plus at the three compartment sink
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee on make line picked up item off the floor and proceeded to prepare a burger without removing soiled gloves and washing hands to break the contamination cycle Corrected On Site.
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10/12/2011 | Routine - Food | Warning Issued |
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer.
- Observed nonfood-contact equipment in poor repair. Spatula handle melted no longer easily cleanable.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened Raw chicken (thawed)over raw sausage(frozen) in reach-in freezer. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Dumpster area with hose attached. Repeat Violation.
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Two boxes of potatoes. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Coffee machine parts stored in hws. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. salad reach in cooler.
- Critical. Vacuum breaker mising at hose bibb. At dumpster with hose attached.
- Observed open dumpster lid. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses , broccoli, on ric line @ 47degrees Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line ric
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in broccoli Corrected On Site.
- Critical. Observed live flies in kitchen.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses & sour cream @ 47 & 48 degrees; on side island drive thru side Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. side maker cooler
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic unwashed over water bottles
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. bread stored under prep sink wet wit splashing
- Critical. Observed raw animal food stored over cooked food. raw bacon over biscuits on rack
- Observed employee with no hair restraint. several mgr & employe
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. side drive thru
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 9/22/2008 | Complaint Partial | Administrative complaint recommended |
| No report available. | 9/22/2008 | Routine - Food | Emergency order recommended |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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