- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 200 seats, at time of inspection observed 331 seats. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, multiple places in kitchen. **Warning**
- Basic - Floor tiles missing in beer walk-in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment (fryers/cookline). **Warning**
- Basic - Leaking pipe at plumbing fixture, on Three Compartment Sink. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, studs visible on doorway by walk-in freezer and moulding around pass through in kitchen. Several areas (in kitchen and in new wait station outside) have unsealed wood being used as cove molding. **Warning**
- 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. Cook placed buns on grill to toast using bare hands and placed toasted buns on customers plate. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 °F, cut lettuce 49 °F, shredded cheese 64°F, sausage 66 °F, pico 57 °F, tuna dip 52 °F, mango salsa 54 °F, fish 50 °F, and egg wash 50 °F. Operator stated they had just had a busy lunch rush. Operator to ice down all out of temperature items. **Warning** Upon callback on 9/3/14 observed cut tomatoes 49 °F, cut lettuce 51 °F, mango salsa 56 °F, shredded cheese 56 °F, sliced cheese 56 °F, crab cake mix 54 °F, heavy cream 49 °F, cooked chicken 52 °F, raw chicken 49 °F, beef tips 49 °F, cooked penne pasta 47 °F, angel hair pasta 45 °F, cooked potatoes 58 °F, clarified butter 60 °F, cooked corn 58 °F, cooked rice 49 °F, marinara sauce 53 °F, mashed potatoes 45 °F, shredded cheese 50 °F, marinara sauce 48 °F, salsa 45 °F, sour cream 50 °F, salsa 44 °F, ricotta cheese 46 °F, black beans 55 °F, crab soup 50 °F, diced ham 49 °F, sliced ham 49 °F, cut lettuce 48 °F, fish 44 °F, cooked penne pasta 46 °F, and raw chicken 46 °. See stop sale upon callback on 9/10/14 observed,Marinara 54 °F, ham 43 °F, cooked rice 48 °F, mango salsa 50 °F, cut tomatoes 49 °F, sliced cheese 54 °F, crab cake mix 45 °F, filet 45 °F, fish 45 °F, shrimp 45 °F, beef patties 44 °F, and fish 44 °F. Upon callback on 9/11/14 observed Shredded Cheese 51 °F, mango salsa 54 °F, cut lettuce 53 °F, cut tomatoes 55 °F , shredded cheese 60 °F, sliced cheese 51 °F, cooked Pasta 47 °F, raw chicken 48 °F, crawfish 48 °F, beef 50 °F, and shrimp 49 °F. Items out of temperature less than 4 hours, Operator has begun a temperature monitoring system. Viewed temperature logs.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink missing in exterior wait station area where scooping of ice occurs. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Exterior bar handwash sink and oyster bar handwash sink 86 °F. **Warning** Oyster bar handwash sink reaches 97 °F, exterior handwash sink still not reaching 100 °F, per Operator
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establisment added an exterior ice bin/wait station. **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. Multiple reach-in coolers in kitchen. Operator stated they had just had a rush. **Warning** upon callback observed all three reach-in coolers in kitchen maintaining food above 41 °F. Upon callback repair service was onsite fixing units. Establishment did not have food in units at time of inspection.
|
09/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated food debris/grease in kitchen. **Warning**
- Basic - Ceiling tile in disrepair, several places in establishment. **Warning**
- Basic - Ceiling tile missing, several places in kitchen. **Warning**
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards on reach-in coolers. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 200 seats, at time of inspection observed 331 seats. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, multiple places in kitchen. **Warning**
- Basic - Floor tiles missing in beer walk-in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment (fryers/cookline). **Warning**
- Basic - Leaking pipe at plumbing fixture, on Three Compartment Sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, studs visible on doorway by walk-in freezer and moulding around pass through in kitchen. Several areas (in kitchen and in new wait station outside) have unsealed wood being used as cove molding. **Warning**
- Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground into bayou. Establisment is cleaning waste receptacles, floor mats, etc., outside on back cement patio. The establishment has placed a pipe that drains the water from back area into bayou. **Warning**
- 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. Cook placed buns on grill to toast using bare hands and placed toasted buns on customers plate. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in bar and by Three Compartment Sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 °F, cut lettuce 49 °F, shredded cheese 64°F, sausage 66 °F, pico 57 °F, tuna dip 52 °F, mango salsa 54 °F, fish 50 °F, and egg wash 50 °F. Operator stated they had just had a busy lunch rush. Operator to ice down all out of temperature items. **Warning** Upon callback on 9/3/14 observed cut tomatoes 49 °F, cut lettuce 51 °F, mango salsa 56 °F, shredded cheese 56 °F, sliced cheese 56 °F, crab cake mix 54 °F, heavy cream 49 °F, cooked chicken 52 °F, raw chicken 49 °F, beef tips 49 °F, cooked penne pasta 47 °F, angel hair pasta 45 °F, cooked potatoes 58 °F, clarified butter 60 °F, cooked corn 58 °F, cooked rice 49 °F, marinara sauce 53 °F, mashed potatoes 45 °F, shredded cheese 50 °F, marinara sauce 48 °F, salsa 45 °F, sour cream 50 °F, salsa 44 °F, ricotta cheese 46 °F, black beans 55 °F, crab soup 50 °F, diced ham 49 °F, sliced ham 49 °F, cut lettuce 48 °F, fish 44 °F, cooked penne pasta 46 °F, and raw chicken 46 °. See stop sale upon callback on 9/10/14 observed,Marinara 54 °F, ham 43 °F, cooked rice 48 °F, mango salsa 50 °F, cut tomatoes 49 °F, sliced cheese 54 °F, crab cake mix 45 °F, filet 45 °F, fish 45 °F, shrimp 45 °F, beef patties 44 °F, and fish 44 °F. Upon callback on 9/11/14 observed Shredded Cheese 51 °F, mango salsa 54 °F, cut lettuce 53 °F, cut tomatoes 55 °F , shredded cheese 60 °F, sliced cheese 51 °F, cooked Pasta 47 °F, raw chicken 48 °F, crawfish 48 °F, beef 50 °F, and shrimp 49 °F. Items out of temperature less than 4 hours, Operator has begun a temperature monitoring system. Viewed temperature logs.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw calamari. **Corrected On-Site** **Warning** upon callback observed rib eye and ground beef over fish, shrimp and calamari. Upon callback on 9/10/14 observed rib eye and ground beef over fish, shrimp and calamari. Upon callback observed ground beef over fish, shrimp, and calamari.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in exterior wait station area where scooping of ice occurs. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Exterior bar handwash sink and oyster bar handwash sink 86 °F. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establisment added an exterior ice bin/wait station. **Warning**
- Intermediate - No soap provided at handwash sink. Exterior bar handwash sink. **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. Multiple reach-in coolers in kitchen. Operator stated they had just had a rush. **Warning** upon callback observed all three reach-in coolers in kitchen maintaining food above 41 °F. Upon callback repair service was onsite fixing units. Establishment did not have food in units at time of inspection.
|
09/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated food debris/grease in kitchen. **Warning**
- Basic - Ceiling tile in disrepair, several places in establishment. **Warning**
- Basic - Ceiling tile missing, several places in kitchen. **Warning**
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards on reach-in coolers. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 200 seats, at time of inspection observed 331 seats. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, multiple places in kitchen. **Warning**
- Basic - Floor tiles missing in beer walk-in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment (fryers/cookline). **Warning**
- Basic - Leaking pipe at plumbing fixture, on Three Compartment Sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, studs visible on doorway by walk-in freezer and moulding around pass through in kitchen. Several areas (in kitchen and in new wait station outside) have unsealed wood being used as cove molding. **Warning**
- Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground into bayou. Establisment is cleaning waste receptacles, floor mats, etc., outside on back cement patio. The establishment has placed a pipe that drains the water from back area into bayou. **Warning**
- 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. Cook placed buns on grill to toast using bare hands and placed toasted buns on customers plate. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in bar and by Three Compartment Sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 °F, cut lettuce 49 °F, shredded cheese 64°F, sausage 66 °F, pico 57 °F, tuna dip 52 °F, mango salsa 54 °F, fish 50 °F, and egg wash 50 °F. Operator stated they had just had a busy lunch rush. Operator to ice down all out of temperature items. **Warning** Upon callback on 9/3/14 observed cut tomatoes 49 °F, cut lettuce 51 °F, mango salsa 56 °F, shredded cheese 56 °F, sliced cheese 56 °F, crab cake mix 54 °F, heavy cream 49 °F, cooked chicken 52 °F, raw chicken 49 °F, beef tips 49 °F, cooked penne pasta 47 °F, angel hair pasta 45 °F, cooked potatoes 58 °F, clarified butter 60 °F, cooked corn 58 °F, cooked rice 49 °F, marinara sauce 53 °F, mashed potatoes 45 °F, shredded cheese 50 °F, marinara sauce 48 °F, salsa 45 °F, sour cream 50 °F, salsa 44 °F, ricotta cheese 46 °F, black beans 55 °F, crab soup 50 °F, diced ham 49 °F, sliced ham 49 °F, cut lettuce 48 °F, fish 44 °F, cooked penne pasta 46 °F, and raw chicken 46 °. See stop sale upon callback on 9/10/14 observed,Marinara 54 °F, ham 43 °F, cooked rice 48 °F, mango salsa 50 °F, cut tomatoes 49 °F, sliced cheese 54 °F, crab cake mix 45 °F, filet 45 °F, fish 45 °F, shrimp 45 °F, beef patties 44 °F, and fish 44 °F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw calamari. **Corrected On-Site** **Warning** upon callback observed rib eye and ground beef over fish, shrimp and calamari. Upon callback on 9/10/14 observed rib eye and ground beef over fish, shrimp and calamari.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in exterior wait station area where scooping of ice occurs. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Exterior bar handwash sink and oyster bar handwash sink 86 °F. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establisment added an exterior ice bin/wait station. **Warning**
- Intermediate - No soap provided at handwash sink. Exterior bar handwash sink. **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. Multiple reach-in coolers in kitchen. Operator stated they had just had a rush. **Warning** upon callback observed all three reach-in coolers in kitchen maintaining food above 41 °F. Upon callback repair service was onsite fixing units. Establishment did not have food in units at time of inspection.
|
09/10/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in kitchen **Warning** upon callback on 9/4/14 observed one live roach in dining area. Operator cleaned up immediately. Upon callback on 9/10/14 observed 1 live roach in kitchen and one dead roach in private dining area. Cook killed live roach.
|
09/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in kitchen **Warning** upon callback on 9/4/14 observed one live roach in dining area. Operator cleaned up immediately.
|
09/04/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food (buckets of pickles) stored on floor in walk-in cooler. **Warning**
- Basic - Ceiling soiled with accumulated food debris/grease in kitchen. **Warning**
- Basic - Ceiling tile grid/support structure by walk-in freezer in disrepair and falling down. **Warning**
- Basic - Ceiling tile in disrepair, several places in establishment. **Warning**
- Basic - Ceiling tile missing, several places in kitchen. **Warning**
- Basic - Chest freezer gasket torn/in disrepair. **Warning**
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards on reach-in coolers. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 200 seats, at time of inspection observed 331 seats. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, multiple places in kitchen. **Warning**
- Basic - Floor tiles missing in beer walk-in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment (fryers/cookline). **Warning**
- Basic - Leaking pipe at plumbing fixture, on Three Compartment Sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Basic - Wall in disrepair, FRP detaching from wall in several places. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, studs visible on doorway by walk-in freezer and moulding around pass through in kitchen. Several areas (in kitchen and in new wait station outside) have unsealed wood being used as cove molding. **Warning**
- Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground into bayou. Establisment is cleaning waste receptacles, floor mats, etc., outside on back cement patio. The establishment has placed a pipe that drains the water from back area into bayou. **Warning**
- High Priority - Dented/rusted cans present. Nacho cheese and marinara sauce. Operator to segregate for credit. **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. 0ppm Chlorine. **Warning**
- 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. Cook placed buns on grill to toast using bare hands and placed toasted buns on customers plate. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in bar and by Three Compartment Sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 °F, cut lettuce 49 °F, shredded cheese 64°F, sausage 66 °F, pico 57 °F, tuna dip 52 °F, mango salsa 54 °F, fish 50 °F, and egg wash 50 °F. Operator stated they had just had a busy lunch rush. Operator to ice down all out of temperature items. **Warning** Upon callback on 9/3/14 observed cut tomatoes 49 °F, cut lettuce 51 °F, mango salsa 56 °F, shredded cheese 56 °F, sliced cheese 56 °F, crab cake mix 54 °F, heavy cream 49 °F, cooked chicken 52 °F, raw chicken 49 °F, beef tips 49 °F, cooked penne pasta 47 °F, angel hair pasta 45 °F, cooked potatoes 58 °F, clarified butter 60 °F, cooked corn 58 °F, cooked rice 49 °F, marinara sauce 53 °F, mashed potatoes 45 °F, shredded cheese 50 °F, marinara sauce 48 °F, salsa 45 °F, sour cream 50 °F, salsa 44 °F, ricotta cheese 46 °F, black beans 55 °F, crab soup 50 °F, diced ham 49 °F, sliced ham 49 °F, cut lettuce 48 °F, fish 44 °F, cooked penne pasta 46 °F, and raw chicken 46 °. See stop sale
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw calamari. **Corrected On-Site** **Warning** upon callback observed rib eye and ground beef over fish, shrimp and calamari.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in exterior wait station area where scooping of ice occurs. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Exterior bar handwash sink and oyster bar handwash sink 86 °F. **Warning**
- Intermediate - Interior of reach-in freezer (by walk-in freezer) soiled with accumulation of food residue. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establisment added an exterior ice bin/wait station. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **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. Multiple reach-in coolers in kitchen. Operator stated they had just had a rush. **Warning** upon callback observed all three reach-in coolers in kitchen maintaining food above 41 °F. Upon callback repair service was onsite fixing units. Establishment did not have food in units at time of inspection.
|
09/04/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food (buckets of pickles) stored on floor in walk-in cooler. **Warning**
- Basic - Ceiling soiled with accumulated food debris/grease in kitchen. **Warning**
- Basic - Ceiling tile grid/support structure by walk-in freezer in disrepair and falling down. **Warning**
- Basic - Ceiling tile in disrepair, several places in establishment. **Warning**
- Basic - Ceiling tile missing, several places in kitchen. **Warning**
- Basic - Chest freezer gasket torn/in disrepair. **Warning**
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards on reach-in coolers. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 200 seats, at time of inspection observed 331 seats. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, multiple places in kitchen. **Warning**
- Basic - Floor tiles missing in beer walk-in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment (fryers/cookline). **Warning**
- Basic - Leaking pipe at plumbing fixture, on Three Compartment Sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Basic - Wall in disrepair, FRP detaching from wall in several places. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, studs visible on doorway by walk-in freezer and moulding around pass through in kitchen. Several areas (in kitchen and in new wait station outside) have unsealed wood being used as cove molding. **Warning**
- Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground into bayou. Establisment is cleaning waste receptacles, floor mats, etc., outside on back cement patio. The establishment has placed a pipe that drains the water from back area into bayou. **Warning**
- High Priority - Dented/rusted cans present. Nacho cheese and marinara sauce. Operator to segregate for credit. **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. 0ppm Chlorine. **Warning**
- 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. Cook placed buns on grill to toast using bare hands and placed toasted buns on customers plate. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in bar and by Three Compartment Sink. **Warning**
- High Priority - Mixers stored in ice used for drinks. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 °F, cut lettuce 49 °F, shredded cheese 64°F, sausage 66 °F, pico 57 °F, tuna dip 52 °F, mango salsa 54 °F, fish 50 °F, and egg wash 50 °F. Operator stated they had just had a busy lunch rush. Operator to ice down all out of temperature items. **Warning** Upon callback on 9/3/14 observed cut tomatoes 49 °F, cut lettuce 51 °F, mango salsa 56 °F, shredded cheese 56 °F, sliced cheese 56 °F, crab cake mix 54 °F, heavy cream 49 °F, cooked chicken 52 °F, raw chicken 49 °F, beef tips 49 °F, cooked penne pasta 47 °F, angel hair pasta 45 °F, cooked potatoes 58 °F, clarified butter 60 °F, cooked corn 58 °F, cooked rice 49 °F, marinara sauce 53 °F, mashed potatoes 45 °F, shredded cheese 50 °F, marinara sauce 48 °F, salsa 45 °F, sour cream 50 °F, salsa 44 °F, ricotta cheese 46 °F, black beans 55 °F, crab soup 50 °F, diced ham 49 °F, sliced ham 49 °F, cut lettuce 48 °F, fish 44 °F, cooked penne pasta 46 °F, and raw chicken 46 °. See stop sale
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw calamari. **Corrected On-Site** **Warning** upon callback observed rib eye and ground beef over fish, shrimp and calamari.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in exterior wait station area where scooping of ice occurs. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Exterior bar handwash sink and oyster bar handwash sink 86 °F. **Warning**
- Intermediate - Interior of reach-in freezer (by walk-in freezer) soiled with accumulation of food residue. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establisment added an exterior ice bin/wait station. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **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. Multiple reach-in coolers in kitchen. Operator stated they had just had a rush. **Warning** upon callback observed all three reach-in coolers in kitchen maintaining food above 41 °F.
|
09/03/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in kitchen **Warning**
|
09/03/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food (buckets of pickles) stored on floor in walk-in cooler. **Warning**
- Basic - Ceiling soiled with accumulated food debris/grease in kitchen. **Warning**
- Basic - Ceiling tile grid/support structure by walk-in freezer in disrepair and falling down. **Warning**
- Basic - Ceiling tile in disrepair, several places in establishment. **Warning**
- Basic - Ceiling tile missing, several places in kitchen. **Warning**
- Basic - Chest freezer gasket torn/in disrepair. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in kitchen **Warning**
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards on reach-in coolers. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 200 seats, at time of inspection observed 331 seats. **Warning**
- Basic - Floor soiled/has accumulation of debris, broken glass by stand mixer. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, multiple places in kitchen. **Warning**
- Basic - Floor tiles missing in beer walk-in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment (fryers/cookline). **Warning**
- Basic - In-use tongs stored on broom handle. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture, on Three Compartment Sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Wall in disrepair, FRP detaching from wall in several places. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, studs visible on doorway by walk-in freezer. Areas in kitchen have unsealed wood being used as cove molding. **Warning**
- Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground into bayou. Establisment is cleaning waste receptacles, floor mats, etc., outside on back cement patio. The establishment has placed a pipe that drains the water from back area into bayou. **Warning**
- Basic - Working containers of food (oil and wine) removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. Nacho cheese and marinara sauce. Operator to segregate for credit. **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. 0ppm Chlorine. **Warning**
- 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. Cook placed buns on grill to toast using bare hands and placed toasted buns on customers plate. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in bar and by Three Compartment Sink. **Warning**
- High Priority - Mixers stored in ice used for drinks. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 °F, cut lettuce 49 °F, shredded cheese 64°F, sausage 66 °F, pico 57 °F, tuna dip 52 °F, mango salsa 54 °F, fish 50 °F, and egg wash 50 °F. Operator stated they had just had a busy lunch rush. Operator to ice down all out of temperature items. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw calamari. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in exterior wait station area where scooping of ice occurs. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Exterior bar handwash sink and oyster bar handwash sink 86 °F. **Warning**
- Intermediate - Interior of reach-in freezer (by walk-in freezer) soiled with accumulation of food residue. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establisment added an exterior ice bin/wait station. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Exterior bar handwash sink and oyster bar handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food (pasta) covered while cooling. **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. Multiple reach-in coolers in kitchen. Operator stated they had just had a rush. **Warning**
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Grease/food scraps accumulated under/behind cooking equipment. **Warning**
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing... Employee restroom. **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ceiling tile missing... employee restroom. **Warning**
- Basic - Grease/food scraps accumulated under/behind cooking equipment. **Warning**
- Basic - Hole in wall by dishmachine... missing wall tile/finish. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees... prep room and employee restroom handsinks. **Warning**
- Basic - Wall in disrepair by kitchen handsink... busted. **Warning**
- Basic - Wall soiled with accumulated food debris... by pizza prep cooler. **Warning**
- High Priority - Vacuum breaker missing at outside hose spigot... by back kitchen door. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue... Soiled gaskets and water/sludge build up interior bottom. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Training booklets/certificates on hand however training has not taken place / certificates not completed.
- Intermediate - Soda gun holster soiled... deck bar. **Warning**
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3/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing... Employee restroom. **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ceiling tile missing... employee restroom. **Warning**
- Basic - Grease/food scraps accumulated under/behind cooking equipment. **Warning**
- Basic - Hole in wall by dishmachine... missing wall tile/finish. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees... prep room and employee restroom handsinks. **Warning**
- Basic - Wall in disrepair by kitchen handsink... busted. **Warning**
- Basic - Wall soiled with accumulated food debris... by pizza prep cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Vacuum breaker missing at outside hose spigot... by back kitchen door. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue... Soiled gaskets and water/sludge build up interior bottom. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soda gun holster soiled... deck bar. **Warning**
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1/15/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust... Over prep/service window area.
- Basic - Ceiling tile missing... dish machine room and back room.
- Basic - Clean plates not stored inverted or in a protected manner... waitstation.
- Basic - Employee restroom door not self-closing... left open.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees... Deck bar.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - cob corn, bread stored on stored on walk in freezer floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Crawfish 45°. Transferred to another cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose spigot... Outside by back kitchen door.
- Intermediate - Identified reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures... water pooled in bottom. 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.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile grid/support structure in back area in disrepair... Missing tiles.
- Basic - Employee restroom door not self-closing.
- Basic - Grease/food scraps accumulated under cooking equipment.
- Basic - Moderate build-up of grease on hood filters.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Reach-in cooler door gaskets torn/in disrepair.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - Wall in disrepair in dishmachine room.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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