- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom./ missing cove tile under brooms
- Basic - Gaskets/seals on holding unit in poor repair./pizza cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ pizza cooler **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ server station **Corrected On-Site**
- 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./ manager put a call into the tech
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ shredded cheese 58 degrees f on pizza line recommended rapid chill- discussed if they wanted to add it to there time as public health control they utilize for pizza
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ grill area
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ digital off by 4 degrees f **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./ observed copy of the employee training certification
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ under neath of soda dispenser
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair./ baseboard tiles by walkin and missing tile at door frame of storage area
- Basic - Light shield damaged/in disrepair./ above slicer
- Basic - Soil residue build-up on nonfood-contact surface./ exterior of slicer
- Basic - Stored food not covered in walk-in cooler./ raw chicken wings
- 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./ cutting broccoli
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ diced tomatoes 47°f, deli ham 46°f, in top of unit 2 1/2 hrs, recommended rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ bean soup 131°f, reheated to 170°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked peppers in walkin and all products in kitchen reaching held more than 24 hrs
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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**/ observed manager found the employee training it is expired but he has written and sign training for employees which is not on the original certifications/ MUST HAVE BY NEXT UNANNOUNCED INSPECTION
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11/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.cooks **Corrected On-Site** **Warning**
- Basic - Moderate Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ sandwich line coolers **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf holding the bread wood **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ pizza line **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking, manager stated pizza was out for 45 minutes put time on will discard after the 4 hr mark **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / front line **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**
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9/27/2013 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. On top of the dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.deli meats in the sandwitch box at 51? over portioned . **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. On the mop sink hose bibb
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.mmild amout of build up in the corners
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Ceiling not smooth and easily cleanable./back room by ice bin
- No copy of latest inspection report.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./cooks line Corrected On Site.
- Observed cutting board heavily grooved/pitted and no longer cleanable./sandwich line and salad cooler
- Observed walk in cooler fans soiled with moderate accumulated dust.
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line Corrected On Site.
- Critical - observed training all expired
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler moderately soiled with accumulation of food residue.
- Critical - Observed moderately encrusted material on can opener. Corrected On Site.
- Observed pizza peels chipped cracked
- shelf storing lids/pans press woid rotting
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation./on order has sanded needs new one
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11/14/2011 | Routine - Food | Call Back - Complied |
- Observed cutting board heavily grooved/pitted and no longer cleanable./portable and sandwich line-sanded will need to do better or replace this is a 3repeat this violation SHALL GO TO ADMINISTRATION ACTION IF REPEATED AGAIN
- Critical - Observed interior of reach-in cooler soiled with mild accumulation of food residue./sandwich line
- Critical - Observed moderate buildup of slime in the interior lip of the ice machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk
- Observed utensils stored in crevices between equipment./knife pizza line stored between reach in and wall Corrected On Site.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried./cups waite station
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./cooks line Corrected On Site.
- Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink./3 compartment sink Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair./walk in cooler door gasket missing
- Critical - Observed handwash sink used for purposes other than handwashing./draining cooked peppers Repeat Violation.
- Critical - Observed heavily encrusted material on can opener. Repeat Violation.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle./bleach
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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9/7/2011 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on cook line cooler gaskets
- Observed heavy build-up of food debris on the walkin cooler shelves
- Critical - Observed moderate/heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine over 200ppm Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza\toppings and cheese pie. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 63F found on cook line RIC.out 15 minutes. Corrected On Site.
- Critical. Cooked pasta not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooling since 9am.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.last reviewed 04/09.
- Observed employee with ineffective hair restraint.
- Critical. Observed moderate buildup of slime in the interior of ice machine.
- Critical. Observed heavy encrusted material on can opener.
- Critical. Observed heavy buildup of soiled material on racks in the reach-in cooler.4 door RIC
- Observed heavy build-up of debris on top of dishmachine
- Observed in use utensils stored in crevices between equipment.knife for square pies.
- Critical. Handwash sink not accessible for employee use at all times.buckets in hand sink. Corrected On Site.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed casevof eggs stored over produce in walkin cooler. Corrected On Site. Repeat Violation.
- Observed peeler board badly splintered
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed heavy residue build-up on top of dishmachine
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. expired
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs stored over tomatoes in the walkin cooler.
- Observed shelves in 4 door RIC are heavily rusted
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength over 200 +.cook line. Corrected On Site.50ppm
- Critical. Observed moderatly soiled walk in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.all on cook line
- Critical. Observed moderate soil buildup inside ice bin.waitstaff
- Critical. Observed moderate encrusted material on can opener. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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