- Basic - Case of beans stored on floor in walk-in freezer **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. GRITS. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gap in hood system filters of automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Stored berries not covered in walk-in cooler. **Corrected On-Site**
- Basic - Tray of buns stored on floor in walk-in freezer **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in waitress area. **Corrected On-Site**
- Intermediate - Spray bottle containing window cleaner not labeled. **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Laddle for waffle batter temp 75f 6/24/13 temp 82°f
- 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.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. Unit -750,000 BTU 6/24/13 scheduled for inspection July 29, 2013 by Boiler inspector Kevin Burke - 239-633-3703
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6/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cloth used as a food-contact surface. Covering rolls in bainmarie. **Corrected On-Site**
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Laddle for waffle batter temp 75?f
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.Stored on counter top and next to dishmachine.
- High Priority - Displayed food not properly protected from contamination. Pastry items at front counter service area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Switched from preparing fish to preparing waffles.
- 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. Toast.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 55?f, French toast batter 52?f . Corrective Action Taken . Ice added . **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach in kitchen area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Manager stated used as prep sink.
- 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.
- Intermediate - No soap provided at handwash sink. Located next to prep area at rear of kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melons in refrigerator at cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. Stored on shelf in waitress station **Corrected On-Site**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. Unit -750,000 BTU
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4/23/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized cups stored on cloth towels, and glasses stored on paper towels.
- Critical - Handwashing cleanser and handwash sign lacking at hand sink near dishmachine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed uncovered food in walk-in cooler.
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11/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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