- Basic - Case/container of French Fries stored on floor in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area. Placed cloth in sanitizer container. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Half and Half 49°F for less than one hour behind front desk. Placed item in side glass cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top shelf over pickles. Moved the eggs to the bottom in walk in cooler. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and panko **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to three compartment sink.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and Half at frozen custard machine 50°F.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in glass door cooler front line behind cashier **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink.at front counter **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.in ladies room hot water was turned off. Manager turned it back on. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In prep area. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter, beef patties and sauces at 45°F in walk in cooler. Set temperature of cooler lower to reach an ambient temperature of 39°F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat dressings. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in walk in cooler off by 10°F
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Walk-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. Setting was to warm. **Corrected On-Site**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Casesof French Fries stored on floor in kitchen next to cookline.
- Basic - Ceiling tile missing.Above dish area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - French Fries stored at cookline not covered.
- Basic - Working containers of food removed from original container not identified by common name.Flour . **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area. At dish wash area.
- Intermediate - Spray bottle containing toxic substance not labeled degreaser at mob sink outside.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.in rear. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Rear and cookline handsinkbobstructed . Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. No hot water in womens and men's bathroom 71 Degrees. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - Working containers of food removed from original container not identified by common name.Flour and rice. Repeat Violation. Corrected On Site.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - handwash sink not accessible for employee use at all times. obstructed by garbage can in dishwashing area. corrected on site.
- no heimlich maneuver sign posted.
- Critical - no proof of required employee training provided.
- Critical - observed handwash sink used for purpose other than handwashing. used as dump sink in front counter area. corrected on site.
- observed personal care item stored with food. corrected on site.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. cheese at 55 degrees at cookline. placed in cooler. corrected onsite.
- Critical - observed processed ready to eat, potentially hazardous food held more than 24 hours not properly date marked after opening. bulk cheese in walkin cooler.
- Critical - observed toxic stored by utensils. corrected on site.
- Critical - observed uncovered food in holding unit/dry storage area. at walkin cooler.
- Critical - potentially hazardous food not held at 135 degrees fahrenheit or above. cooked onions at 101 degrees at steam tables. corrected on site. increase temperature setting, onions at 140 degrees.
- Critical - working containers of food removed from original container not identified by common name, panko, sugar and flour containers. corrected on site.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. perforated ceiling tile with grating in front counter area where ice cream station is located and food is served. This violation must be corrected by next routine inspection .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. walkin cooler.
- Critical - No conspicuously located thermometer in holding unit. glass door cooler in front counter area.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
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4/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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