- Basic - Bowl or other container with no handle used to dispense food. Small bowl used as scoop in sauces across from fryers, bowls used as scoops in raw chicken buckets. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of beef on floor in walk in freezer, manager took off floor. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 2 ice buckets by ice machine not inverted, manager turned upside down. **Corrected On-Site**
- Basic - Drain cover(s) missing. Under prep sink back prep area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep cooler across from Breading station, removed by manager. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse on prep table top in front server area by hostess station, employee placed underneath prep area.
- Basic - Floors not constructed to be easily cleanable. Floor by ice machine has standing weather around tiles, tiles missing by ice machine. Tiles have large gaps.
- Basic - Hole in ceiling. Missing ceiling tile in mop sink area.
- Basic - Hood filters in disrepair. Hood filter missing above cook line.
- Basic - In-use tongs stored on equipment door handle between uses. Along cook line, chef removed. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Mop sink faucet is leaking.
- Basic - Missing drain plug at dumpster. Outdoor partially enclosed dumpster area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink in back server area area.
- Basic - Old labels stuck to food containers after cleaning. Buckets used for raw chicken have accumulation of old stickers on them.
- Basic - Single-service articles not stored inverted or protected from contamination. Cups on shelf by bar entrance had foo debris (piece of chicken) on top of them, straws on bar are next to customers and are unwrapped.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rust pitted.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket under cook line 0 ppm
- High Priority - Displayed food not properly protected from contamination. Celery for customer self service on wing bar has no protection, no hinged lid or sneeze guard.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large Bucket of chicken along cook line 55°. Recommended adding to Time as a Public Health Control or keeping in nearby reach in cooler. Lettuce 70° on prep table, chef placed in cooler. chicken 50°, chicken 47° in drawers under Breading station, manager placed ice on chicken. Batter 47° on Breading station, manager added more ice. homemade creamy dressing 52° at wing bar, recommend Time as a Public Health Control. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Containers of raw chicken stored over vegetable kabobs and cooked chicken in drawers along cook line, chef corrected storage. Container of turkey burger sitting in container of fries, items not commercially packaged in reach in cooler across from cookline, corrected by manager. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Plastic container of raw chicken over bag of shrimp on shelf to left in walk in cooler. Corrected by employee. Container of raw chicken over container of hamburger meat in drawers along cookline, corrected by chef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior corners of ice machine has black build up in right ice machine. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler under hot box for raw chicken buckets reading 70° ambient.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large container, cup stored in hand wash sink in dish washing area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For three compartment sink chlorine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink end of cook line across from mop sink area, no paper towels or soap at hand wash sink back server area. No paper towels at hand sink in bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. On dish machine in bar area.
|
09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/10/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Observed: Basic - Cutting board has cut marks and is no longer cleanable. Expo station and cook line. At call back cut marks on both cutting boards. At call back manager showed proof new cutting boards ordered.
- Basic - Observed: Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in clean rack in dish area, and cups in server station. **Repeat Violation** At call back cups in server area and containers in dish area still wet when stacked At call back suggested ways to prevent wet nesting.
- Basic - Observed: Basic - Hood filter missing from automatic fire suppression/exhaust system. One, cook line. At call back hood filter missing At call back manager stated someone is at store buying filter today
- High Priority - Observed: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine, heat strip thermometer didn''t turn. Final rinse thermometer read 140°F. Corrective action, establishment has chlorine and will set up manual sanitation. At call back dish machine not reaching proper temperature, manager stated repair person has been contacted At call back ran dishwasher three times did not reach proper sanitizing temperature, manager stated they will use machine and hand sanitize in three compartment sink
- Intermediate - Observed: Intermediate - Food manager certification expired. Robert certificate expired on 5/28/09. Robert is the manager on duty. At call back Robert stated Dana is scheduling CFM class soon. At call back managers scheduled for class on 7/1/14.
- Intermediate - Observed: Intermediate - Hot water not provided/shut off at employee handwash sink. Bar and hand wash sink near Expo station. On call back hot water takes excessive amount of time to reach sink. At call back suggested running water when first arriving to get hot water to sink.
|
6/6/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Ceiling tile in disrepair. Two in mop sink area, kitchen. At call back ceiling tiles in disrepair
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Wrapped eating utensils in dirty bucket, server station. At call back debris in container
- Basic - Cutting board has cut marks and is no longer cleanable. Expo station and cook line. At call back cut marks on both cutting boards
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in clean rack in dish area, and cups in server station. **Repeat Violation** At call back cups in server area and containers in dish area still wet when stacked
- Basic - Hood filter missing from automatic fire suppression/exhaust system. One, cook line. At call back hood filter missing
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink between cook line and prep line in kitchen. At call back pipe leaking
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drawer cooler, Expo cooler, breading cooler. At call back thermometers missing in breading cooler and drawer cooler
- Basic - Stored food not covered in walk-in cooler. Chicken. On call back chicken uncovered
- Basic - Walk-in freezer shelves soiled with encrusted food debris. Also, dry storage shelves and clean dishes shelves in dish area. At call back dry storage shelves have food debris and excessive amount of grease on them
- Basic - Waste line missing at soda gun holster. Broken, One in bar. At call back holster hanging off wall
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in prep area and one in wait station. **Repeat Violation** At call back wet cloths on back prep table in prep area
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine, heat strip thermometer didn''t turn. Final rinse thermometer read 140°F. Corrective action, establishment has chlorine and will set up manual sanitation. At call back dish machine not reaching proper temperature, manager stated repair person has been contacted
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed two dried/opaque rodent droppings in To- go room. Also two dried/opaque rodent droppings on shelf in liquor closet in bar area. All cleaned up by manager. **Admin Complaint** **Corrected On-Site** **Repeat Violation** At call back one in liquor closet on floor
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server area. At call back mold like substance still present on interior of ice bin
- 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. Milk, per manager it was opened two days ago. On call back gallon of milk opened
- Intermediate - Food manager certification expired. Robert certificate expired on 5/28/09. Robert is the manager on duty. At call back Robert stated Dana is scheduling CFM class soon
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar and hand wash sink near Expo station. On call back hot water takes excessive amount of time to reach sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar, dish area, and two in kitchen. Also hand wash sink in bar needs soap and sign. **Repeat Violation** On call back signs not posted, provided signs
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Batter and leafy greens garnish in cook line and Expo station. At call back no written policy at establishment, provided manager with copy
- Intermediate - Soda gun soiled. Both, bar. At call back both soda guns soiled inside nozzle
|
6/5/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Chicken, and secret sauce. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Two in mop sink area, kitchen.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Wrapped eating utensils in dirty bucket, server station.
- Basic - Cutting board has cut marks and is no longer cleanable. Expo station and cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in clean rack in dish area, and cups in server station. **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. One, cook line.
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink between cook line and prep line in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drawer cooler, Expo cooler, breading cooler.
- Basic - Stored food not covered in walk-in cooler. Chicken.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. Also, dry storage shelves and clean dishes shelves in dish area.
- Basic - Waste line missing at soda gun holster. Broken, One in bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in prep area and one in wait station. **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine, heat strip thermometer didn't turn. Final rinse thermometer read 140°F. Corrective action, establishment has chlorine and will set up manual sanitation.
- High Priority - Live flies in kitchen. Throughout kitchen and bar. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table in cook line: cut tomatoes 48°, sliced turkey 49°, diced chicken 51° Drawer cooler: diced pork 45° chicken 63°. Make table in Expo station: homemade ranch 59°, homemade blue cheese 54-56°, southwestern ranch 56°, sour cream 52°, boiled eggs 50°. Manager explained all these items were placed in cooler around 10 am and have been refilling. Corrective action taken, iced down, and items from Expo station were moved to walk in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac n'cheese 131-134° in hot box. Corrective action taken, moved to be reheated
- High Priority - Roach excrement and/or droppings present. Observed two roach dropping on wine shelf near bar entrance in kitchen. Also six in To-Go room, and 4 under dish machine shelf. Corrective action taken, started to clean. **Admin Complaint** **Repeat Violation**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed two dried/opaque rodent droppings in To- go room. Also two dried/opaque rodent droppings on shelf in liquor closet in bar area. All cleaned up by manager. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Right hand side machine in kitchen. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server area.
- 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. Milk, per manager it was opened two days ago.
- Intermediate - Food manager certification expired. Robert certificate expired on 5/28/09. Robert is the manager on duty.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar and hand wash sink near Expo station.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Also no test kit for quaternary.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Currently four.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar, dish area, and two in kitchen. Also hand wash sink in bar needs soap and sign. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Batter and leafy greens garnish in cook line and Expo station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mexi meat in walk in cooler. **Corrected On-Site**
- 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. Make table in cook line 55°F, drawer cooler 48°F, Expo station cooler 50F.
- Intermediate - Soda gun soiled. Both, bar.
|
6/4/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins by dishwashing area.
- Basic - Floor area(s) covered with standing water. Build up of bloody/pink water in walk in cooler, build up of water outside ice machine.
- Basic - Food stored in a location that is exposed to splash/dust. Bag of lettuce and other vegetables bottom of reach in cooler front of kitchen by salad prep table sitting in pooled water.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave under prep table front of kitchen.
- Basic - Objectionable odor in establishment. In back of kitchen around walk in cooler and soda boxes.
- High Priority - Live flies in kitchen. Kitchen access to bar. At callback, numerous flies throughout bar access area and kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top of ice machine directly under lid. Ice machine next to cook line.
- Intermediate - Cutting board(s) stained/soiled. Cutting boards across from cook line.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill top on cook line has excessive build up.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler front of kitchen by salad prep table has pool of water on bottom.
|
3/12/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Scoop in dips on cook line, bucket of chicken by cookine, container of chicken in walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of raw chicken in walk in cooler and boxes of food in walk in freezer.
- Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. 2 boxes of shot glasses stored under ice bin on bathroom floor.
- Basic - Dead roaches on premises. 3 dead roaches in shot glasses stored in employee bathroom in kitchen near cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins by dishwashing area.
- Basic - Floor area(s) covered with standing water. Build up of bloody/pink water in walk in cooler, build up of water outside ice machine.
- Basic - Food stored in a location that is exposed to splash/dust. Bag of lettuce and other vegetables bottom of reach in cooler front of kitchen by salad prep table sitting in pooled water.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave under prep table front of kitchen.
- Basic - Objectionable odor in establishment. In back of kitchen around walk in cooler and soda boxes.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet, soiled clothes thorough out establishment. Dirty cloth touching food on prep line.
- Basic - Wiping cloth sanitizing solution stored on the floor. Under prep table in cook line.
- High Priority - Live flies in kitchen. Kitchen access to bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter along cook line 55°, corrective action, put batter deeper in ice. Gave Time as a Public Health Control to manager.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw chicken over container or raw shrimp walk in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in shot glasses stored in employee bathroom by cook line.
- High Priority - Roach excrement and/or droppings present. 12-15 Roach droppings in shot glasses stored in employee bathroom by cook line. About 20 Roach droppings in storage area under hand sink in server area. Floor by ice bin 2 roach droppings on floor in front of ice bin in server area.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 1 Rodent dropping on server area counter, appeared semi dry. Observed 1 Rodent dropping inside hand sink in service stations able to determine fresh or not due to water in handsink. 1 semi -dry Rodent dropping on wine rack in kitchen. 1 fresh Rodent dropping in front of ice bin cabinet door on the floor in service station. Opened ice bin cabinet door in service area and observed approx 10 rodent droppings (difficult to determine whether or not it is fresh since there is an accumulation of water underneath ice bin).
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top of ice machine directly under lid. Ice machine next to cook line.
- Intermediate - Cutting board(s) stained/soiled. Cutting boards across from cook line.
- Intermediate - Employee used handwash sink as a dump sink. Both Hand sinks by end of cook line.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill top on cook line has excessive build up.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler front of kitchen by salad prep table has pool of water on bottom.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty is Mike. 5 employees currently working.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink end of cook line. Hand sink at front of kitchen unable to dispense paper towels. No soap at hand sink front of kitchen.
|
3/11/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop sauces on cookline. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Build up of grease on flat top in kitchen. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on dish rack. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack near dish machine. **Warning**
- Basic - Equipment in poor repair. Insulation in the interior lid of make table on cook line is cracked and falling down. **Warning**
- Basic - Food stored on floor. Soda syrup on floor in kitchen. Boxes of frozen chicken on floor in walk in freezer. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bins at dish rack. **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Live flies in kitchen. Small brown flies in kitchen. **Warning** At callback observed flies in bar entry.
- High Priority - Vacuum breaker missing at hose bibb. No back flow on hose bibb near dumpster. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Mold like build up in ice bin under soda fountain at server area. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning** At callback, there is no certified manager onsite. Manager Mike stated that only the head chef has one and he is not here today.
|
3/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. One not tied down by dumpster.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cover to cooler stored on the floor. Clean containers on the floor by cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back of kitchen across from walk in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jackets on single use items in back room.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins and cups in service station. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door across from take out area. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Numerous with food throughout. In front line and in walk in cooler.
- Basic - Gaskets with slimy/mold-like build-up. On reach in cooler across from cook line.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop not hung up to dry, debris and clutter in dumpster area, boxes cluttering entrance to employee bathroom, equipment (fryer) stored improperly.
- Basic - Interior of microwave soiled with encrusted food debris. Under prep table.
- Basic - Objectionable odor in establishment. Strong odor by back kitchen near walk in cooler.
- Basic - Old labels stuck to food containers after cleaning. Numerous.
- Basic - Open dumpster lid. By co2 tanks in back. **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Under prep table in the back of the kitchen across from walk in cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler shelves, storage shelves, exterior of ice machine have black buildup.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar area.
- Basic - Uncovered food stored near sink exposed to splash. Pitchers of lime wedges and lemon wedges hanging on edge of bar into hand sink.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not working properly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac and cheese 130° and fried chicken 132° in hot box.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Eggs on prep table across from walk in cooler. Shells were discarded, corrected on site.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up with chlorine sanitizer.
- High Priority - Vacuum breaker missing at hose bibb. Red hose at dumpster. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Cutting board also has big groove.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in dishwashing sink by dishwasher.
- Intermediate - Manager lacking proof of food manager certification. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 sinks on opposite ends of the cook line in the kitchen. Also no soap at Hand wash sink by bar and by end of cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Spaghetti meatballs, walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. 5 unlabeled spray bottles with clear liquid in bar. **Repeat Violation**
|
2/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop sauces on cookline. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Build up of grease on flat top in kitchen. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on dish rack. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack near dish machine. **Warning**
- Basic - Equipment in poor repair. Insulation in the interior lid of make table on cook line is cracked and falling down. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Light gap at kitchen exterior door. **Warning**
- Basic - Food stored on floor. Soda syrup on floor in kitchen. Boxes of frozen chicken on floor in walk in freezer. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bins at dish rack. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Stored food not covered in walk-in cooler. Containers of raw chicken. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths throughout kitchen. **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. Bottle of sour mix stored in drink ice in bar area. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. Small brown flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers at cook line: raw chicken 55° 51°, shrimp 56°, ground beef 50°. Operator moved items to walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef and raw chicken over sauces. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. No back flow on hose bibb near dumpster. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Mold like build up in ice bin under soda fountain at server area. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. **Warning**
- Intermediate - Refrigerator 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. Reach in cooler on cook line under grills: raw chicken 55° 51°, shrimp 56°, hamburger 50°. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Pink degreaser in bottles throughout the kitchen. **Warning**
|
1/8/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Chicken wings **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items; frying oil powder in dry storage **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. At beverage station
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Glasses in walkin beverage cooler
- 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. Glass on reach in cooler near ice machine **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Multiple clear plastic containers in make table
- Basic - Food-contact surface not smooth and easily cleanable. Bowl used to scoop chicken is worn and dented **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar, near clear glass cooler
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty dishes in ware wash are **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Ware wash area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near deep fryer
|
7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. At wait stations
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- 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. Bare handed lettuce as garnish **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw ground beef **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Has ice in it at bar
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. At bar
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. clean silverware at wait station
- Equipment and utensils not properly air-dried. glasses stacked wet at wait station
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee did not wash hands between glove changes Corrected On Site. washed hands put on gloves
- Observed gaskets/seals on cold holding unit in poor repair. hot/cold hold unit
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buttermilk, ice bath, 67'F corrective action voluntarily discarded
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef
- Critical - Observed toxic item stored by food. stailess steel cleaner on prep table shelf Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. use 3 compartment sink for sanitation until serviced
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. baked potatoes, traulsen hot hold, 135'F spaghetti and meatballs, traulsen, 110'F Corrected On Site. less than 4hrs items reaheated to 165'F
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. taco meat cooled tightly covered in deep plastic containers Corrected On Site. put in shallow metal pans
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. traulsen reach in cooler
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue. inside cooler doors on cookline
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. at bar
- Violation: 24-08-1 Equipment and utensils not properly air-dried. plastic cups stacked wet at beverage station
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. near alcohol cooler
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8/29/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. near alcohol cooler
- Equipment and utensils not properly air-dried. plastic cups stacked wet at beverage station
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. at bar
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method. taco meat cooled tightly covered in deep plastic containers Corrected On Site. put in shallow metal pans
- Observed gaskets/seals on cold holding unit in poor repair. traulsen reach in cooler
- Critical - Observed live flies in kitchen.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. baked potatoes, traulsen hot hold, 135'F spaghetti and meatballs, traulsen, 110'F Corrected On Site. less than 4hrs items reaheated to 165'F
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. inside cooler doors on cookline
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Bar handsinks no soap or paper towels.
- Critical - Bottle of sanitizer stored on side of bar hand sink.
- Cloths under cutting board. Soaked with water. Removed. COS
- Critical - Drain flies near soda machine at wait station.
- Floor is the walkin cooler and freezer are soiled with food debris and pooling water.
- Critical - Food not stored in a dry location. Condensation from ice bath of batters is dripping down over drawer units. Sugget using a sheet pan underneath.
- Gaskets on drawer reachin cooler not holding drawer closed.
- Critical - Interior ice machine soiled. Spilled beverage?
- Critical - Microwave is soiled. Can opener is soiled.
- Critical - Observed potentially hazardous food not cold held at 41 F or below. Chicken skewers 47F in drawer reachin cooler. Chicken breasts 49F in drawer reachin cooler. Corrected on site. Less than 4 hours since stocked. Applied bags of ice to bring down temperature.
- Pans and containers stacked wet on dish rack.
- Reachin 2 door freezer is leaking on floor.
- Tongs stored on side of oven door. COS.
- Two compartment sink is leaking.
- Wiping cloth not stored in sanitizer solution.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired 6/1/11
- Critical - Hand wash sink lacking proper hand drying provisions. Behind bar
- Critical - Handwash sink not accessible for employee use at all times. Handsink behind bar being blocked by pitcher of lemons
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sanitizer setup in middle sink
- Critical - Observed food stored on floor. Boxes of fries on floor in walkin freezer Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in spinach dip container Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Drawer cooler on cookline has raw beef stored above drawer of cooked ribs
- Critical - Observed interior of microwave soiled. Interior top, on back kitchen cookline
- Observed leaking pipe at plumbing fixture. Under handsink at icemachine end of cookline
- Observed nonfood-contact equipment in poor repair Blue ice bin buckets cracked at Bottom with holes
- Observed single-service items stored on floor. Box of cups and lids by bar entrance
- Waste line missing at soda gun holster. Behind bar at all 3 guns
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8/26/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/29/2011 | Food-Licensing Inspection | Admin. Complaint Callback Complied |
- No Violations Were Observed
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2/2/2011 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. Operating without license. Change owner attempted but unable to perform licensure due to roach activity.
- Critical - Hand wash sink lacking proper hand drying provisions. line Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk container
- Critical - Observed 20 dead roaches on premises. on/in/around stove in back of kitchen. 3 in bar area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelves in walk-in
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Observed employee with no hair restraint. cook
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bulk chip buckets, tea box
- Critical - Observed handwash sink used for purposes other than handwashing. dumping in handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. chicken bucket in reach-in
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. patio area emergency exit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 50-55 degrees F, drawer cooler placed in walk-in. dressing at buffet 65 degrees f. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. both handles of walk-ins
- Critical - Observed roach activity as evidenced by live roaches found 30 in back of kitchen on/around/inside stove where food preparation occurs. Three under cooler in bar area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. buffet line
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. shrimp dip dated 1/18 Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. spoons also
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. celery
- Critical - Vacuum breaker mising at hose bibb. mop sink splitter
- Critical - Working containers of food removed from original container not identified by common name. bulk buckets
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2/1/2011 | Food-Licensing Inspection | Emergency order recommended |
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