- Basic - Bowl or other container with no handle used to dispense food. Cup in Sugar. **Corrected On-Site**
- Basic - Covered Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer table while slicer was in use. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At slicer, prep table.
- Basic - Working containers of food removed from original container not identified by common name. Sugar bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 55°F, pooled eggs 54°F in tub with melted ice. Manager refreshed ice, advised to continually check temperatures and ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Chili at wait station 92°F after 3.5 hours. Manager disposed of chili and explained proper reheating to employees.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Manager placed on ice.
- Intermediate - Spray bottle containing toxic substance not labeled. At wait station.
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing above paper goods storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wall tiles at dishmachine broken/missing.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Vacuum breaker missing at hose bibb behind cook line.
- Intermediate - Spray bottle containing toxic substance not labeled at dish machine and front wait station. **Repeat Violation**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Pie covered with cloth. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent cover above slicer.
- Basic - Eggs stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar bin.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by utensil storage. No soap at hand wash sink by utensil storage and front line. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust on soda pump motors in kitchen.
- Basic - Electrical pole near cook line with accumulated grease and rust.
- Basic - Rusty air conditioning vent covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Quiche at cook line. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb, faucet at cook line with hose attached.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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, corned beef in walk in cooler. **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. [Make table unit thermometer reads less than 40drgF while ambuent air is 47degF in lower unit]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Make table in front of cookline at 47degF ambient air in lower area, 59degF upper area. Unit holding precooked meats, boiled eggs, cheese, cooked vegetables.] Repeat Violation.
- Equipment and utensils not properly air-dried. [Multiple stacks of containers wet nested on dry rack in kitchen next to prep sink.]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Boiled eggs, ham, precooked sausage patty holding above 41degF in reach in unit. Kitchen staff discarded foods held greater than 4 hours in unit and returned foods recently stocked from walk in back to walk in unit. Small volume of foods from unit will be held on ice.] Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. [stored wet on make table cutting board] Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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10/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53B-07-1 Employee training provided for some employees by unapproved provider. Refer to www.myflorida.com/dbpr for more details. [ServSafe used for some employees.] Repeat Violation.
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6/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Secondary cookline cooler ambient air 58degF. Recently stocked foods reurned to walk in unit. Potentially hazardous foods from early shift discarded.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Walk in cooler ambient air at 46degF.] Manager opened walk in freezer inside walk in cooler to quickly cool unit. Service called in.
- Critical - Employee training provided for some employees by unapproved provider. Refer to www.myflorida.com/dbpr for more details. [ServSafe used for some employees.] Repeat Violation.
- Critical - Observed employee dry sanitary gloved hands on apron and continue food prep. Corrected On Site.
- Observed personal care item stored with food. [cell phone on cutting board of prep table.] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Several potentially hazardous foods in sevondary cookline cooler above 50degF. Sausage patyies, ham, quiche, coleslaw, boiled eggs.] Corrected On Site by immediately discarding foods.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine at prep table wiping cloth bucket. Corrected On Site by dilluting.
- Wet wiping cloth not stored in sanitizing solution between uses. [On make table cutting board.] Corrected On Site.
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Observed several employee training records through servsafe. Also observed employee training records through the approved provider safestaff.
- Critical - Hot water not provided/shut off at employee hand wash sink-womens restroom
- Critical - No handwashing sign provided at a handsink used by food employees-back large handsink closest to dishwash area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching readyy to eat food products at cookline Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed back handsink ,closest to dishwash area, with items stored in it.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed tub of Butter held out of reach in cooler. Chef indicated butter held at room temperature about half an hour.Chefvput butter back in cooler Corrected On Site.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) missing at mop sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory-cookline
- Observed open dumpster lid.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on side of grill
- Observed scoop for pepper lacking handle. Observed suffle cup stored inside pepper container
- Critical - Observed toxic item stored by food. Observed chemical spray cleaner stored on shelf (next to cookline )along with food products
- Observed wall panel missing on wall above dish and single service items storage shelf.
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2/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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