- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- 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. Observed RIC across from the stove not maintaining proper cooling temperature Ambient 58° F **Warning**
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10/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site** **Warning**
- 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 back room on prep table **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi area **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from the stove not maintaining proper cooling temperature Eggs 48° F, meatball 49° F, lasagna 51° F **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed foods in steam table less than 135° F Marinara sauce 127°F, stock 113° F **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bar area **Corrected On-Site** **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. Observed RIC across from the stove not maintaining proper cooling temperature Ambient 58° F **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna, cheese, onions, etc in two reachin coolers across from cookline at 46-49°F, TCS foods moved to other coolers or placed on ice. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over sauce in walkin cooler. **Corrected On-Site**
- 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 - 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. Two reachin cooers across from cookline, one at 44°F ambient temperature , the other is at 53°F ambient temperature . Repairman is scheduled for first thing tomorrow morning.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Safestaff now on site and training is in progress.
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 bar dishmachine .
- 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. Employee touched bread with bare hands while being sliced. Employee re educated on proper glove/ utensil usage when handling ready to eat foods. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs in top of reachin cooler double panned dry at 60°F, pan under eggs, now has ice to allow for proper cold holding , corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked broth/ soup in walkin cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken and other cooked foods wrapped in plastic while cooling in walkin cooler. **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. 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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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soft shells crab at 48?F in pizza cooler with ambient temp 48?F. Recently stocked, iced down. **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. machine speed
- Observed ice scoop with handle in contact with ice. wait station
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink on cookline.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. Meat sauce cooling in deep with tight fitting lid.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Hot water heater is turned up high-sanitizer is pumping into machine. May be disapating due to heat and test strip is negative. Hot water heater temperature was turned down. Please check with test strip -if still negative, call Ecolab to repair and email report.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Large plastic grey and white containers in dry storage.
- Observed utensils stored in crevices between equipment. Knives stored between prep table and wall next to soda rack.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Heavy cream at 51 F, butter at 50 F, and diced tomatoes at 51 F. This violation must be corrected by : 10/15/2009. Food was iced down.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Middle reach in cooler on cookline at 52 F ambient temperature. This violation must be corrected by : 10/15/2009.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting lettuce with bare hands. This violation must be corrected by : 10/15/2009.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of ice machine. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cookline.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical. Hand wash sink lacking proper hand drying provisions. Hand wash sink next to mixer. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Hand wash sink next to mixer. Corrected On Site.
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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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