- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Soil residue in food storage containers.
|
10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. **Warning**
- Basic - Bathroom facility not clean. Employee restroom. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand Wash Sink next to Dishwashing machine. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **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. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Vegetables **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
|
4/2/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.bathroom
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.to cover food items in walking cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.walking cooler
- Basic - Floor tiles cracked, broken or in disrepair.around kitchen area
- Basic - Food contaminated by unsanitized equipment. See stop sale. Sand paper used to sharpen knife and then to cut the dough used for the dumplings
- Basic - Food stored on floor.cases of duck in storage area
- Basic - Hole in wall.storage area
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.walking cooler
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Plumbing system in disrepair.pipe next to dishmachine
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water.fish
- Basic - Uncovered food stored near sink exposed to splash. Cut lettuce underneath three compartment sink which at the time was holding raw chicken.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated dust.someareas
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wood food-contact surface not properly sealed. Wooden struts inside walking cooler with mold like substances
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.chiken dumplings
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork ribs in storage area, duck and chiken 63 in kitchen area
- High Priority - Raw animal food stored over ready-to-eat food.chiken over lettuce
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.raid bug killer
- High Priority - Vacuum breaker missing at hose bibb.backdoor
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
2/13/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - Slicer blade soiled with old food debris.
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust.inside walk in cooler
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Racks to place bin
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving. In kitchen and at storage area
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers, hand sink handles
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Some ceiling tile in kitchen
- Basic - Ceiling tile missing. Around water heating device. **Repeat Violation**
- Basic - Clean equipment stored on floor. Utensils, and pans, hooks for cooking
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons
- Basic - Cloth used as a food-contact surface. To cover vegetables
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Some areas of kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. Shrimp **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At kitchen and at walk in cooler
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Inside walk in freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in container
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Some areas of kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. **Repeat Violation**
- 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. 0 ppm. Operator called service company to fix DM that is not dispensing chemical properly. Employee set up the three compartment sink for manual warewashing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plates
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork at 68 f, cooked beef at 109 f **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Vitamins **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Faucet covered with plastic bag **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Yumei Hensley arrived shortly. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Thermometer provided was for 50f and higher.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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. Duck inside walk in cooler , pork inside walk in cooler **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with lime away as per employee
|
6/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Buildup of food debris/soil residue on equipment door handles. Handsink faucets
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling soiled with accumulated dust. Inside walk in cooler
- Basic - Ceiling tile missing. Water heater area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- 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.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Raw animal food stored above unwashed produce. Inside walk in cooler
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Under wooden pallets
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw duck at room temperature 79 Degrees
- High Priority - Pots or other cooking equipment not being sanitized.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Wooden prep table
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food preparation sink has soil/old food residue. Rice cooker
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Prep table bottom shelf used to store food
- Intermediate - Handwash sink not accessible for employee use due to being blocked by covered by a plastic bag.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
- Intermediate - Soil residue in food storage containers.
|
4/15/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at mop sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.[next to cookline]
- Critical - Hot water not provided/shut off at mop sink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop ] Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. [fan guard kitchen area]
- Observed build-up of grease on nonfood-contact surface.[cooking equipments]
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.[walkin freezer]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.[kitchen area]
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom waste receptacle overflown.
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of toilet tissue at each toilet.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF NEXT TO CHICKEN
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair. BACK HAND SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
4/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Displayed food not properly protected from contamination.[food container on top of another food container]
- Floors not maintained smooth and durable.[tiles missing]
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.[employee restroom]
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface.-equipment
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated on kitchen floor.
- Observed hole in wall.[rear and front]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[pork over lettuce]
- Critical - Observed soiled reach-in cooler gaskets.
|
12/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[utensils at wait station]
- Critical - Hand wash sink lacking proper hand drying provisions.[kitchen ] Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walkincoolers shelves]
- Critical - Observed condiments stored in unapproved dispensers.[soy sauce in opened can ]
- Critical - Observed food stored on floor.[walkin coolers]
- Observed hole in wall.[around electrical box]
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.[raw beef next to cooked duck]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.[rear]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.[walkincoolers ]
- Critical - Working containers of food removed from original container not identified by common name.[flour,salt,etc]
|
6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. [soy sauce]Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[at hood system in rear]
- Observed gaskets with slimy/mold-like build-up.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed personal care item stored with food.
|
10/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.duck
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.duck in walkin ,duck in kitchen
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.in walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.wooden trays
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in walkin
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.fan covers in walkin
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.walkin
- Observed soda gun holster with accumulated slime/debris.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Waste line missing at soda gun holster.bar
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.light covers
- Floors not maintained smooth and durable.grout and broken tiles in somearwas
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.frezer
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Critical. Observed toxic item stored in food preparation area.wd40
- Observed unnecessary items on the premise.
- Critical. Exit signs not properly illuminated. For reporting purposes only.backdoor
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface.Covering all types of products
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Ice machine lid.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on walk-in freezer floor.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.Tea machine area.
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12/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked duck at 68 degrees on prep table.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Inside walk-in freezer raw fish inside cooked pork containe .
- Critical. Observed raw animal food stored over cooked food.Inside walk-in cooler.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.Covering all types of products
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands.Washing equipment inside .
- Critical. Observed employee dry hands on cloth towels after washing.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Ice machine lid.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelves of prep table .
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Non-prewrapped utensils not properly presented.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on walk-in freezer floor.
- Observed floor area(s) covered with standing water.Tea machine area.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- 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. Pro
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10/2/2009 | Routine - Food | Warning Issued |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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