- No Violations Were Observed
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used to scoop pasta, located at the low boy cooler at the cool line. The operator removed the bowl. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. A hand washing sign was missing from the hand washing next to next to the dish machine. **Warning**
- Basic - Stored food not covered in walk-in cooler. Observed chicken in the walk-in cooler not covered. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Operator removed the straws from the bar. **Corrected On-Site** **Warning**
- 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. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook at fry station change gloves without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49°F cut tomatoes 49°F **Warning**
- Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed the thermometer in the reachin cooler at cook line next to the dish machine is not working. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observe a build up of a substance on the ice chute. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing hand washing towels at the hand washing station at the bar. The operators added paper towels. **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 the reach cooler pantry is not maintaining temperature. **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Observed card board being used at the French fry station at the cook line. The operator removed the card board. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed all of the coolers on the cookline with torn gaskets.
- Basic - Soiled reach-in cooler gaskets. Observed a build up of food debris in the gaskets for the reach in coolers at the cookline.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed a wet wiping bucket on the floor at the cook line . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed mid station cooler beef 45°F, cheese 46°F, chicken 47°F. Operator placed in ice. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 the cooler at cookline not maintaing temperatures of 41°F or below.
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5/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at the cookline wearing watches and bracelets .
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Operator removed and cleaned **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment. Observed grease on the floor at the fry station.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light near the fry station does not have a cover.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed the reach in cooler at cookline not working.
- Basic - Soiled reach-in cooler gaskets. Observed a build up of black on the gaskets on all the reach in coolers on the cookline.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed three sanitary buckets stored on the floor at cookline.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the reach in cooler holding lettuce 49°F . Operator removed the lettuce and placed in the walkin cooler. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- 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 the reach in cooler holding lettuce 49°F , operator moved to walkin cooler **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris accumulated on kitchen floor. Observed food build up on floor at cookline.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed all coolers on cookline missing thermometers.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed gaskets for both coolers on the coolline in disrepair .
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw beef over raw seafood. Operator moved beef to another rack. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Fryer. Also exterior of grill. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Alto shaam. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Leak in RIC. Also other RIC not functioning. Items put in ice on top part. **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Vollratn (for bacon) . **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Vollratn oven (used for bacon). **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC next to cashier in kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. On left of dish machine. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- High Priority - Food container stored in ice used for drinks. Two containers of drink mixes and whipped cream stored directly on ice. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 44?F. Crabs 50?F. Red peppers 50?F. all items came from WIC to RIC. All items in the RIC across from cook line out of temperature. Inspector had staff put items on top part on ice and suggested items on bottom be moved to WIC as there are not enough functional RICs. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grill. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Tomatoes and other food debris in HWS. Also at bar. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Plastic mat in HWS. **Repeat Violation** **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Several RICs are not functioning. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By mop sink. **Repeat Violation** **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. **Repeat Violation** **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. Across from cook line: Ambient 44?F (bottom) , 65?F (top). **Admin Complaint** **Repeat Violation**
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4/16/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In tray in opening of reach in cooler.
- Basic - Buildup of food debris/soil residue on equipment door handles. Alto-shaam.
- Basic - Equipment in poor repair. Water in reach in cooler across from fryer. Per manager cooler was fixed last week. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Was at 37F. Inspector''s thermometer read 44F for same reach in cooler.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sinks at Bar. **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**
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3/14/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In tray in opening of reach in cooler.
- Basic - Buildup of food debris/soil residue on equipment door handles. Alto-shaam.
- Basic - Equipment in poor repair. Water in reach in cooler across from fryer. Per manager cooler was fixed last week. **Warning**
- Basic - Floor area(s) covered with standing water. By stove.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Large spoon laying flat in cole slaw in fridge.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw in fridge since yesterday 45?F. Pickles 47?F. both Voluntarily discarded. spring onions 45?F. per manager they may have been put last night. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Two large containers of lettuce, one large container of spinach, one large container of mixed greens- 70?F. Cooler was mistakenly disconnected overnight. All items voluntarily discarded.. Other small danby reach in cooler: milk 55?F, half and half 47?F. All items in cooler voluntarily discarded. Cooler was on but breaker no. 20 for utilities was out per manager and "won't trip" so electrician will be called. pickles 47?F (per manager they may have been put last night). **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Was at 37?F. Inspector's thermometer read 44?F for same reach in cooler.
- Intermediate - Cold holding equipment incapable of 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. Cooler across from register in kitchen : ambient 44?F. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sinks at Bar. **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**
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3/13/2013 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--cheese sauce in deep plastic containers 58F made on 09/11/12. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink at end of cookline.
- 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. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--dishwash area.
- Critical - Observed buildup of graylike substance in the interior of ice machine.
- Critical - Observed buildup of slimeelike substance inside soda gun holters at bar.
- Observed cutting boards in food prep area grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method--cheese sauce in deep plastic container 58F made 09/11/12. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink--observed employee rinse/wash hands in food prep sink.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink used to store plastic container and spray bottle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw hamburger 62F in reach in cooler at end of cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--precooked hamburgers 70F at cookline. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--improper cooling for cheese sauce 58F made on 09/11/12.
- Critical - Vacuum breaker mising at hose bibbs at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of ice machine. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar.
- Critical - No handwashing sign provided at a handsink used by food employees.kiTCHEN
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2/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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