Apr 22, 2022
Routine - Food
Inspection Completed - No Further Action
09-01-4
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. Operator moving tray of cooked zucchini and mushrooms from speed rack back to kitchen line, rearranged the cooked product with bare hands contact before placing on gloves.
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on main cook line opposite hand wash sink, raw ribs stored over open containers of ready to eat sauces and soups. Operator relocated ribs to lower shelf and ready to eat prepared items to shelf above raw items. Corrected On-Site
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On main cook line, in reach in cooler closest to front service counter, Cesar dressing container in flip top cooler with a sharpie in the product. Operator voluntarily discarded the Cesar dressing, states that the sharpie was knocked into container during preparation for catering order.
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags for mussels/clams nots marked with last date served or stored in chronological order.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area, blocked by boxes and extra chairs. Operator relocated all items for access to hand wash sink. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service counter hand wash sink, no paper towels available. Operator restocked paper towels for towel roll. Corrected On-Site
53B-13-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present at time of inspection with no proof of food handler training, employee states they have a current certificate but not present in the establishment.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on main cook line opposite of hand wash sink, open container of prepared banana cream prepared three days before with no date marking. Operator correctly date labeled the food product. Corrected On-Site
14-01-5
Basic - Bowl or other container with no handle used to dispense food. In bulk sugar container on metal shelf closest to mop sink and rear exterior door, plastic portion cup used as scoop in sugar container. Operator removed the portion cup from the bulk sugar container. Corrected On-Site Repeat Violation
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. On main kitchen line, tongs stored on oven door handles. Operator relocated tongs to container of standing water at 80F. Operator removed to proper storage location. Corrected On-Site Repeat Violation
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on main cook line opposite hand wash sink door gaskets have accumulation of food debris/residue. Repeat Violation