Jul 3, 2024
Routine - Food
Call Back - Admin. complaint recommended
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: egg (50F - Cold Holding); ranch dressing (47F - Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Stop sales issued. Inside reach-in cooler at cookline: jalapeño poppers w/ cream cheese (49F - Cold Holding); shredded cheese (49F - Cold Holding); chicken wings (44F-49F - Cold Holding). Employee at cookline stated the jalapeño poppers and shredded cheese were placed inside unit approximately three hours prior. Inspector had employee spread cheese and jalapeño poppers on a sheet pan and place them into the walk-in freezer to cool to 41F. Employee at cookline stated the chicken wings were held inside unit overnight. Stop sale issued. Warning - From follow-up inspection 2024-07-03: Inside reach-in cooler at cookline: jalapeno poppers 44F, chicken wings 45F, sausage 45F. Employee at cookline stated all were placed inside cold holding unit from the walk-in cooler approximately one hour prior. Manager placed ice on all items to cool to 41F. On buffet line: coleslaw 47F, ham 50F, ranch dressing 49F. Manager stated all items were placed on salad bar two hours prior and moved all to the freezer to cool to 41F. Admin Complaint Corrective Action Taken
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: ribs (131F - Hot Holding); ribs (132F - Hot Holding); chicken (132F - Hot Holding); greens (128F - Hot Holding). Employee at cookline began reheating all to 165F during this inspection. Corrective Action Taken Warning - From follow-up inspection 2024-07-03: Inside warming unit at cookline: gravy 126F. Employee at cookline stated the gravy was placed inside unit from the line approximately two hours prior and began heating gravy to 165F at cookline. Admin Complaint Corrective Action Taken
Jul 2, 2024
Routine - Food
Warning Issued
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On buffet line: egg (50F - Cold Holding); ranch dressing (47F - Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Inside reach-in cooler at cookline: chicken wings (44F-49F - Cold Holding). Employee at cookline stated the chicken wings were held inside unit overnight. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: egg (50F - Cold Holding); ranch dressing (47F - Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Stop sales issued. Inside reach-in cooler at cookline: jalapeño poppers w/ cream cheese (49F - Cold Holding); shredded cheese (49F - Cold Holding); chicken wings (44F-49F - Cold Holding). Employee at cookline stated the jalapeño poppers and shredded cheese were placed inside unit approximately three hours prior. Inspector had employee spread cheese and jalapeño poppers on a sheet pan and place them into the walk-in freezer to cool to 41F. Employee at cookline stated the chicken wings were held inside unit overnight. Stop sale issued. Warning
01B-38-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside reach-in cooler near cookline: coleslaw (51F - Cooling since 9:30); potato salad (53F - Cooling since 9:30). Manager stated the coleslaw was mixed this morning at 9:30am. Manager stated the potato salad was filled from a premade container taken from the walk-in cooler at 9:30. Items did not ambient cool to 41F within 4 hours. Warning
03D-06-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler near cookline: coleslaw (51F - Cooling since 9:30); potato salad (53F - Cooling since 9:30). Manager stated the coleslaw was mixed this morning at 9:30am. Manager stated the potato salad was filled from a premade container taken from the walk-in cooler at 9:30. Items did not ambient cool to 41F within 4 hours. Stop sales issued.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: ribs (131F - Hot Holding); ribs (132F - Hot Holding); chicken (132F - Hot Holding); greens (128F - Hot Holding). Employee at cookline began reheating all to 165F during this inspection. Corrective Action Taken Warning
41-10-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing disinfectant stored hanging from wire shelf above condiments near mop sink. Inspector placed disinfectant on floor below handwash sink. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline heavily stained. Can opener blade on prep table near cookline soiled with black debris.
31B-02-4
Intermediate - No handwash sign and/or paper towels or mechanical hand drying device provided at handwash sink. Handwash sign and towels missing at handwash sink near three-compartment sink.
53B-14-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler certificate for C. Rickey expired 06/19/2023.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Takeout bowl used as scoop inside pan of coleslaw near cookline. Manager discarded takeout bowl during this inspection. Corrected On-Site
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling peeling near cookline.
32-12-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste basket inside unisex employee restroom.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
12B-01-4
Basic - Employee eating while preparing food. Employee at bar chewing gum and blowing bubbles. Manager had employee discarded chewing gum during this inspection. Corrected On-Site
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on clean dish rack.
36-17-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and/or missing throughout kitchen.
08B-38-4
Basic - Food stored on floor. Frying oil stored on floor near cookline. Fountain soda box stored on floor beside mop sink.
14-69-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor, shelving, and boxes inside walk-in freezer.
35B-02-4
Basic - Insect control device installed over food preparation area. Insect control light on wall above condiment storage rack at kitchen entrance.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease.
16-46-4
Basic - Old labels stuck to food containers after cleaning. Seven old labels stuck to pans on clean dish rack near managers office.
25-05-4
Basic - Single-service articles improperly stored. Box containing takeout cups stored on floor near walk-in freezer.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket near three-compartment sink.