- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on gasket at front of soft serve dispenser
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed eloped drinks on prep table at cake decorating and ice cream bar prep open chocolate dipping well located beside drinks
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.at prep/ mop sink area
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Backflow preventer is located above litter, should be after split and before hose
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Fish and shrimp over potatoes
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.manager arrived 30 minutes into inspection **Corrected On-Site**
- 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. Unable to view office locked
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.can of red bull on prep table with open food **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart.found cook temp at 144°F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.white gravy 123F warmer not set at correct temp reheat to 165°F then hold at 135° F or hotter **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw burgers and chicken over ff and hash brownstone reachin cookline freezer **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in walkin cooler reading 41°F ambient ain't actually 45°F
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Corrected On-Site**
- 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. Foods found at range of 50°F to 47°F. Cooled back down to 44°F during inspection. **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 walkin cooler stored over foods **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.at cake make table, drink stored over foods in walkin cooler. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Single-service articles not stored inverted or protected from contamination. Fry boxes, clamshells at cook line , salad bowls at dry storage opened not inverted stored on open wire shelving. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.spray bottle of cleaner stored beside and pointed toward single serve condiments at front counter **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, observed staff rinse out shake mixer cup on handsink at hall. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at kitchen **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.at mop sink handsink **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.at mop sink area **Corrected On-Site**
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.observed reachin prep cooler unable to maintain product at 41°F or colder, ambient air at 52°F Walkin cooler containing ice cream mixes and milk found unable to maintain foods at 41°F, ambient air at 43°F
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walkin cooler
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Observed two live flies on cake icing area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.foods in reachin prep top at cook line found at 55 to 48°F Ice cream product mixes and milk in walkin cooler found at 45°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.foods in reachin prep top at cookline
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.at drive through
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.manager arrived 20 min into inspection. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.gravy cooked off and second pan left at room temp found at 101°F after 1 hour. Removed to freezer to properly cool stir in 15 minutes until below 70°F
- Intermediate - Spray bottle containing toxic substance not labeled.at cleaner storage
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.greasy residue on sinks after filled with new solution. Not cleaned before refilling **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed single serve cups of chopped chicken prepared for salads at 57?F in reachin cooler at prep line. Must be used or discarded by 3:00pm
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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5/3/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in a location that is exposed to splash/dust. Observed boxed onion rings stored under dripping drain line in walkin freezer. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.stored in splash zone of sink at kitchen, no splash gaurd
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.at front counter
- Basic - Old food stuck to clean dishware/utensils.lexan pans with easily movable food debris still adhering to interior and exterior surfaces. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.cardboard cake rounds at dry storage open to dust, not covered **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.licensing inspection
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2/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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