- Basic - Bowl or other container with no handle used to dispense food. Scooping dressings without a handle **Corrected On-Site**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of the beer coolers at the bar **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on the rack next to the fryers **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of drink on the prep table. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Bar **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Spatulas at the cook line **Corrected On-Site**
- Basic - Light not functioning under the hoood
- Basic - Light shield damaged/in disrepair. Light before the walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the bar **Corrected On-Site**
- Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). Cups **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Fan on the dry storage rack
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Water bottle at the wait area **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensil. Glass cleaner next to the glasses at the outside bar. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. Hand sink at the wait area Bar outside
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside Bar **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / INSIDE BUILD-UP OF GREASE INSIDE FRYER CABINET CABINET
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean linens stored in improper location. /. OBSERVED BAGS OF CLEAN WIPING CLOTHS STORED ON SHELF AT THE OPEN AIR PATIO, THE PATIO HAS A ROOF AND SOLID FLOOR BUT DOES NOT HAVE A TIGHT FITTING ENCLOSED WALLS TO KEEP IT FROM POSSIBLE ENVIRONMENTAL CONTAMINATION.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. /. AT KITCHEN **Repeat Violation**
- Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). /. OBSERVED BOXES OF SINGLE-USE GLOVES STORED ON SHELF AT THE OUTDOR PATIO.
- Basic - Working containers of food removed from original container not identified by common name. / BULK FLOUR CONTAINER, OUTSIDE OFFICE **Repeat Violation**
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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 CHICKN WING IN WALK IN COOLER
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Cook line cooler ambient temperature 57 **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line cooler mash potato 46/shrimps 59/sauerkraut 58/cooked chicken 59/pasta 60/cut tomatoes 52/ cut lettuce 52/butter 55/cheese 54 **Warning**. Call Back found cheese at 42°-38°(top). Bottom: Mashed potato (operator 46°)/ pasta 47° (operators ). / cole slaw (48°). Calibrated inspectors and operators thermometer to 32°
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10/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand sink at the Waite area and at the cook line. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employees hat / jackets in the single service area and the dry storage area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Cook line cooler ambient temperature 57° **Warning**
- Basic - Faucet/handle missing at plumbing fixture. Hand sink at the Waite area. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Liquor bottles stored before the hand sink at the Waite area **Corrected On-Site** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans not stored inverted **Corrected On-Site** **Warning**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three sink at the bar 0ppm **Corrected On-Site** **Warning**
- 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. Observed the bar tender used her bare hand to pick the lemon that requires no additional cooking, walked with it to the customer and placed it into the customers drink at the bar.. Observed the cook at the cook line placed the corn tortillas on the flattop with his bare hands, heated them, removed them, place them on the customers plate and when the temperature was taken it was 128°. Food could not be reheated due to the required texture. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line cooler mash potato 46°/shrimps 59°/sauerkraut 58°/cooked chicken 59°/pasta 60°/cut tomatoes 52°/ cut lettuce 52°/butter 55°/cheese 54° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Waite area. **Warning**
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10/11/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/25/2013 | Complaint Partial | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Back of the stove. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the prep cooler **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. White hand sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta salad 56?/cole slaw 51?/pasta 55?/mashed potato 52?/rice 55?/heavy cream 52?/garlic butter 54?/ sour cream 52?. Per cook products were placed in the unit at 10am. Products were in the unit more than 4 hours. Temperatures were verified by the owner ranging 52-58?. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 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. (Prep cooler at cooking area temping at 52? and higher with foods in unit more than 4 hours.) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chlorine test kit **Warning**
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2/22/2013 | Complaint Partial | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Back of the cooking equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights at the cook line. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. The hand sink must be maintained clean **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No choline strip for the dish machine. **Warning**
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2/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Back of the cooking equipment. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food stored on floor. Cooking oil at the fryers. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights at the cook line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. The hand sink must be maintained clean **Warning**
- Basic - Waste line missing at soda gun holster cup at the bar **Warning**
- 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. Cook used his bare hand to place the cooked chicken on the salad that required no further cooking going out to the customer. **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. Bottles of drinks/mixes at the bar area **Corrected On-Site** **Warning**
- High Priority - Raw animal food not separated from ready-to-eat food the cook line area. Raw pooled eggs right next to bags of breads at the cooking area. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over the sauces in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks on the cook line changing into gloves without first washing their hands after touching trash can. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No choline strip for the dish machine. **Warning**
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2/21/2013 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cutting board at the prepline cooler.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10/20/12. [Call Back found no proof of training for the employee's.
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10/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Left side of the meat cooler at the cookline maintaining temperatures 51 degrees.
- Critical - Hand wash sink lacking proper hand drying provisions. Outside bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in the flour. Corrected On Site. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in the panco mix. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Handle inside grits at warmer. Corrected On Site. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle in the sugar. Corrected On Site. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Outside bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Outside bar.
- No plan review submitted and renovations in progress. Establishment added a bar on the outside patio with handsink and warewashing sink, equipment storage without the approval of plan review.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10/20/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsink clean.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board at the prepline cooler.
- Critical - Observed employee handling soiled dishes from the tables walked straight out to the dinning area without washing his hands.
- Observed employee with no hair restraint. Dishwashing employee.
- Critical - Observed food stored in ice used for drinks. Bar area. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Door on the meat cooler at the cooling not closing properly .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 44 degrees , makeline cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Peppers 44 degrees at makeline cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausages 51 degrees , cookline cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy 108 degrees. Rechecked at 171 degrees .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Country gravy 110 degrees . Rechecked at 165 degrees .
- Critical - Working containers of food removed from original container not identified by common name. Bloodhound seasoning .
- Critical - Working containers of food removed from original container not identified by common name. Panco, flour, sugar containers. Corrected On Site.
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8/20/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. Mopsink outside.
- Critical - Covered waste receptacle not provided in women's bathroom. Women's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink next o the ice machine. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink next to the ice machine . Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Mopsink outside.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink next to the ice machine .
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NEW OPERATOR.
- Plumbing system in disrepair. Mopsink missing lock off handles for hot/cold water outside.
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6/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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