- Basic - Carbon dioxide/helium tanks not adequately secured. By bar, manager secured **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Cookline, manager moved **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100°F, on the stove but the stove not turn on, manager turn on
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf at cookline
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Non food grade containers used to stored flour , sugar, and meat, salad in dry storage area and Walk in cooler **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Date sticker on the containers on the shelf by Three Compartment sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Gyro took out from the freezer and left on the rotisserie without turn on the unit, food temped form 30°-50°F, manager turn on the rotisserie and sliced outside the gyro and cooked on the grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pudding 50°, chocolate mix butter 50°, yogurt 50°, milk 50°, food stored in the Reach in cooler upright in service area over night and ambient temperature of Reach in cooler 50°F, also the container of cheese in the make table cooler by cookline, manager moved to Walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish stock 100°F, manager reheated
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw fish and shrimp in the drawer above the container of cheese and cooked meatball, Reach in cooler by cookline, manager moved **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pudding made 10/13, upright glass door Reach in cooler by service area, manager discarded **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pudding 50°, chocolate mix butter 50°, yogurt 50°, milk 50°, food stored in the Reach in cooler over night and ambient temperature of Reach in cooler 50°F, manager discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Where ice dispense
- Intermediate - Accumulation of food debris/grease on food-contact surface. Slight build up on the soda gun at bar area, food debris inside the Reach in cooler by pizza oven, also the slicer under the prep table in cookline
- Intermediate - Encrusted material on can opener blade. Prep table by pizza oven
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup stored inside the hand wash sink by service area. Also the hand wash sink have build up coffee stain please make sure do not dump anything In hand wash sink
- 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. Manager have empty books in the office, stated received last Friday, didn't have chance to issued the certificates
- 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. Pudding 50°, chocolate mix butter 50°, yogurt 50°, milk 50°, food stored in the Reach in cooler over night and ambient temperature of Reach in cooler 50°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 2 days ago per manager, make table cooler by cookline
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. Dust and grease build up by cookline
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Gory on the Walk in Freezer **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Under soda machine in service station **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Direct contact with bread by pizza oven, also please make sure all plastic container are food grade as well **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw fish and shrimp above the container of cheese, make table cooler by cookline **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk open on Friday per manager, upright glass door Reach in cooler by service station
- Intermediate - No soap provided at handwash sink. Bar area and service station
- 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. 1 manager card provided for employee, no other proof of training available at the time of Inspection
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer per manager in service station **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
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