- Basic - Reuse of single-service articles. Plastic ricotta cheese containers reused for food storage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar area and on prep area on cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. milk 45°F in reach in cooler near beer cooler. Both reach in coolers on cooks line sliced tomatoes 46°F , sliced cheese 44°F , sliced ham 45°F , feta cheese 50°F cooked sausage 44°F , cooked chicken 43°F -44°F , cooked sausage 45°F -50°F , diced ham 50°F , cooked chicken 50°F. Corrective action taken, operator stated that the cleaning crew moved the cooling dials, suggested using ice or moving items to working reach in cooler. shredded cheese 44°F , cooked potatoes 44°F operator states items were prepped today, but cannot state an exact time. Operator turned the temperature setting down in the walk in cooler. Recheck 11-7-14, walk in cooler shredded cheese 43°F , cooked potatoes 42°F , sliced ham 42°F , reach in cooler on cooks line near reach in freezer, sliced tomatoes 38°F , shredded lettuce 41°F , cooked sausage 40°F, reach in cooler on cooks line across from pizza oven, spinach 46°F , garlic in oil 46°F , ham 50°F, operator called repair tech during inspection to have him service machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.at self serve machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded cheese, cooked potatoes in walk in cooler. Recheck11-7-14 same items in walk in cooler not date marked.
- 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 coolers on cooks line and walk in cooler.
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11/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in Parmesan cheese.
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar.
- Basic - Dead roaches on premises. One dead roach found on reach in beer cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop for bulk flour in product.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Basic - Reuse of single-service articles. Plastic ricotta cheese containers reused for food storage.
- Basic - Storage of tools on shelf above or with food. Air pump stored on shelf with dry foods in reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar area and on prep area on cooks line.
- Basic - Wood food-contact surface not properly sealed. Wood shelve built on top of mixer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. milk 45°F in reach in cooler near beer cooler. Both reach in coolers on cooks line sliced tomatoes 46°F , sliced cheese 44°F , sliced ham 45°F , feta cheese 50°F cooked sausage 44°F , cooked chicken 43°F -44°F , cooked sausage 45°F -50°F , diced ham 50°F , cooked chicken 50°F. Corrective action taken, operator stated that the cleaning crew moved the cooling dials, suggested using ice or moving items to working reach in cooler. shredded cheese 44°F , cooked potatoes 44°F operator states items were prepped today, but cannot state an exact time. Operator turned the temperature setting down in the walk in cooler.
- High Priority - Raw animal food stored over cooked food. Raw beef stored over cooked chicken in reach in cooler on cooks line. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. In reach in cooler used as dry storage. Bottle of goof off with food products. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.at self serve machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded cheese, cooked potatoes in walk in cooler.
- 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 coolers on cooks line and walk in cooler.
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup inside bulk sugar bin
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under fryers
- Basic - Cardboard used to line shelf
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Walk-in cooler floor soiled.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food. Gallon jugs of bleach on shelf above condiments , 3 door storage unit
- Intermediate - Employee used handwash sink as a dump sink. Ice cubes in handwash sink , bar area
- Intermediate - Food manager certification expired. Operator has 60 days to renew/obtain 28 march 2014
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cabinet of Pizza make table
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Soil residue in food storage containers. Bulk sugar and salt bins
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Case of bread **Corrected On-Site**
- Basic - Single-service items stored on floor. Sleeve of foam cups **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Pack of cigarettes above pizza prep table **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.in salt **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.dough pans set on floor to dry
- Basic - Soil residue build-up on nonfood-contact surface.on outside salt container
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used to clean and sanitize food-contact surface. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager stated just out of oven at 4 pm
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.dry storage cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.3 compartment
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Slicer blade guard soiled with old food debris.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. measured at 0ppm ; 3 comp sink; bar area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. missing from bar area Corrected On Site. inspector provided
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. detergent in middle sink; kitchen area
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. sanitizer set up in middle sink ; bar area Corrected On Site.
- Critical - Observed improper use of detergent-sanitizer . mixed together in middle compartment of 3 comp sink ; bar area Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken above potato salad - cook line Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken above raw burgers ; cook line Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatbalks hot holding on stovetop measured at 127 F Corrected On Site.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink
- Critical - No conspicuously located thermometer in holding unit. missing from reach in -pepsi- cooler
- Critical - No handwashing sign provided at a handsink used by food employees. multiple locations Corrected On Site.
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5/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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