- Basic - Single-service articles improperly stored. Coffee filters stored on coffee machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 65°f stored on buffet line
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed muffins and breads English muffins also Bagels.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Degreaser stored with bottles of water hanging on the Storage shelve. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shredded cheese stored on buffet line, Recommend manager to discarded product. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. Observed old milk residue underneath the sprout.
- 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. Spoke General Manager both employees working in breakfast bar are new provided proof of training manuals.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples stored on buffet line **Repeat Violation* Explained to employee tongs must accessible at all times. **Repeat Violation**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Wash sanitize , rinse was observed
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves not sealed
- High Priority - Displayed food not properly protected from contamination. Apples not wrapped **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 110 rest of food at temp
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle by shelf
- Intermediate - Handwash sink not accessible for employee use at all times. Freezer blocking access
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Attendant wearing bracelet and watch **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Noted water bottle in reach in cooler
- Basic - Uncovered food stored near sink exposed to splash. Observed pancake batter made in rinse portion of 3 CS. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth by coffee machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 53f. Recommend either ice on top or TPHC for handling **Repeat Violation**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet not wrapped
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Buffet
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Cases of bottled water
- Basic - Hole in ceiling. Ceiling tile not tight fitting
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage, egg, potato
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wall in disrepair. Kitchrn
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 58?, cream cheese 61?, yoghurt 45? - items need to be held properly on ice during buffet service. Items transferred to cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 128? ( repeat violation)oatmeal 118?, omelet 118?, sausage 120?, potato 116?. Buffet runs from 6am to 10am - foods are discarded at end of buffet. Time as PHC procedure filled in and implemented
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples must be wrapped or a utensil provided for customer self service
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Kitchen handsink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips.
- Critical - No thermometer provided to measure temperature of food product.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffet: butter tubs 65F, philadelphia cream cheese 46F - 2 hours. Recommend improved storage on ice as these items are returned to cold storage after the breakfast buffet.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Knives - buffet.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potato 125-135F buffet - 2 hours.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 07/31/2012.
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5/31/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY PREP TABLE
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor.BOX OF COFFEE STORED ON FLOOR
- Critical - Observed handwash sink used for purposes other than handwashing. STORINGVPOTS AND PANS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WAFFLE BATTER AT 50F,CREAM CHEESE 45 AND BUTTER AT 47 F IN KITCHEN ON THE COUNTER. Corrected On Site.WAFFLE BATTER DISCARDED AND AS PER EMPLOYEE THEY PREPARE AT 6 AM AND ALWAYS DISCARD AFTER BREAKFAST ENDS AT 10 AM. EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE. PRINTED THE FORM AND WILL USE TIME FOR WAFFLE BATTER.CREAM CHEESE 45 AND BUTTER PKTS AT 45-47 AT KITCHEN COUNTER. AS PER EMPLOYEE THEY KEEP ON ICE AND FORGOT TO PUT IN REFRIGERATOR . OPERATOR MOVED FOOD TO DROP IN FREEZER CHECKED TEMPRATURE 42-43 F
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. COFFEE FILTERS Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.0 JUST RINSING Corrected On Site.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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