- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / egg station cooler **Warning**
- Basic - Build-up of grease on nonfood-contact surface. / flat grill **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. / 2 microwaves / kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / 2 bottles of salt and pepper / front counter. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / tuna salad 49F, sausage patty 50F, sausage links 51F / white reach in cooler next to grill. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. / stuffed peppers 49F, white rice 50F, cooked pork 49F, potatoes 50F. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / TCS food in walk in cooler ranges from 39F to 52F overnight. TCS food in white reach in cooler 49F to 51F **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / front small glass cooler / showed 80F. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / showed 140F. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / clear liquid bottle / by dish washing area. **Warning**
- 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. / ambient temperature 47F / all TCS moved to other coolers / TCS food ranges from 41F to 51F. **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop potato in walk in cooler. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. 2 containers of oil in dry storage. **Corrected On-Site**
- 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. Cup of coffee in styrofoam cup with a spoon. No lid and no straw next to clean plates. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer in dry storage.
- Basic - Ice buildup in chest freezer. In dry storage.
- Basic - In-use tongs stored on oven door handle. On cook line. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer in dry storage.
- Basic - Outer openings not protected with self-closing doors. Self closing mechanism missing from exit door.
- Basic - Screen in door torn/in poor repair.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In front of back exit. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Operator called Tallahassee and stated he will pay today.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 80f for 2 hours on cook line. Corrective action: potatoes discarded.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Foodhandler took gloves off and put on new pair of gloves without washing hands in between. Corrective action: foodhandler washed hands and put on new gloves.
- High Priority - Raw animal food stored over ready-to-eat food.raw hamburger and raw fish next to cooked meatloaf in reach in cooler 2, raw steak above cooked ham in refigerator.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach in freezer - not all products commercially packaged. Raw philly steak next to ready to eat fries in refrigerator.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in reach in cooler 2.
- Intermediate - Slight Accumulation of black mold-like substance on/around soda dispensing nozzles. Front counter.
- Intermediate - Slight Accumulation of substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dicer soiled with old food debris. In back prep area.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of dry storage containers on top of white cookline cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. In back dry storage area where tanks were stored.
- Basic - Grease accumulated under cooking equipment. Under fryer and grill in kitchen.
- Basic - Soda nozzles were soiled, at soda fountain.
- Basic - Wall soiled with accumulated food debris. White cooler on cookline.
- Basic - Working containers of food removed from original container not identified by common name. Container of granulated powder in dry storage room.
- 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. Tested 0 ppm quaternary ammonium and chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer stored on front counter temped 70°f product was to in the process of cooling or preparation. Corrective Action: product was moved to an environment of 41°f or lower.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at back kitchen handsink. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / right side of the grill. **Warning**
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1/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. / right side of the grill. **Warning**
- Basic - Cardboard used to line food-contact shelves. / used to line tongs / by the grill. **Warning**
- Basic - Clean utensils or equipment stored in dirty container or rack. / knife / toast station / **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line / **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / sauerkraut at 44F / make line cooler / product was iced. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing buckets / **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. / manager certificate expired 2/2013/ All other managers certificate current. **Warning**
- Intermediate - Handwash sink used for purposes other than hand sink / back kitchen hand sink used for thawing chicken / **Corrected On-Site** **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked beans made 3 days ago / walk in cooler / **Corrected On-Site** **Warning**
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11/5/2013 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 100 less than 1 hr. reheated to 212
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Water filter not changed according to manufacturerys instructions. Icemaker dated 4-11
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4/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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