- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 compartment sin, employee hand washing sink at bathroom
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Some areas
- High Priority - Vacuum breaker missing at mop sink faucet.
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart used to transport clean tableware
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Single service containers At second floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 compartment sin, employee hand washing sink at bathroom
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered. Cooked ground beef inside walk in cooler, ice cream at chest freezer
- Basic - Food stored on floor. Bag of potatoes **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet mesh used under cutting board. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray. By cook line **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Open dumpster lid.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler door
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. By kitchen cookline
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Some areas
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef 74 f(employee voluntarily discarded), tuna quiche 68 f at buffet line (about 1 hour at line , potato salad 55-58 f, (at buffet line at
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Tuna quiche located inside walk in cooler at 48-50 f, cooked on 8/21/14 as per cook.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beef 88-90 f ( operator transferred product to reheat , cooked potatoes 120 f **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For meat toppings, soup **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager does not have knowledge of minimum required temperature for gold or hot holding; no knowledge of how to calibrate thermometer;no knowledge of the cooling temperature requirement.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Containers in front of hand washing sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen, bar sink
- Intermediate - Handwash sink used for purposes other than handwashing.rmployee rinsing utensil
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee bathroom **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna quiche **Repeat Violation**
|
08/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.cutting boards **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Dry storage area
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. At mop sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm
- 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. O ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Live, small flying insects in food storage area. Fruit flies**Repeat Violation** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Potato omelette 74 f about 1 hour ago), spinach empanadas 109 f
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For the soup at buffet line
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink. Coffee station hand wash sink.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.warewashing area, coffee station **Repeat Violation**
- Intermediate - No soap provided at handwash sink.coffee station
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup
- Intermediate - Soda gun soiled.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. One areas
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Boards
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. By ware washing .
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Dry storage area, warewashing area
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture.hand sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar /drink station
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By hand sink in warewashing area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Displayed food not properly protected from contamination. Dressings
- High Priority - Live, small flying insects in food storage area. Fruit flies
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 87-104 f, vegetables 95 f. Operator s reheating beef and vegetables to maintain at 135 f **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. Employee restaurant rinsing utensils **Corrected On-Site**
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar/drink station
- Intermediate - No soap provided at handwash sink. Bar/drink station
- Intermediate - Soil residue in food storage containers.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.(condensation blocking door to freezer)
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food.(eggs over lemons)
- Intermediate - Manager lacking proof of food manager certification.
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4/4/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy] Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[cookline next to handwash sink]
- Observed gaskets with slimy/mold-like build-up.[walkin cooler]
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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