3470 THOMASVILLE ROAD, Tallahassee, FL 32308
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer reading 26° actual temp 37°.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature recorded at 137°F. Triple sink set up. Corrective Action Taken Repeat Violation
Basic - Nonfood-contact surface soiled with mold like substance . Interior edge of walk-in cooler door.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Handwash sink used for purposes other than handwashing. Storing soap water bucket.
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature recorded at 140°F. Repeat Violation Warning
Basic - Standing water in bottom of reach-in-cooler. 3 coolers on front line.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp 137°F. Repeat Violation
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Reading 170°F actual temp 137°F
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns at 47° less than 4 hours per operator.
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Routine - Food
Inspection Completed - No Further Action
Basic - Soiled dry wiping cloth in use.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Dirty pan in sink. - From follow-up inspection 2022-12-15: Time Extended
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2022-12-15: Time Extended
Basic - - From initial inspection : Basic - Interior of reach in line cooler has accumulation of food debris. - From follow-up inspection 2022-12-15: Time Extended
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Line egg cooler. - From follow-up inspection 2022-12-15: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47, cheese 47, cut lettuce 48, cut tomatoes 47, mushrooms 48, potatoes 47, less than 4 hours per operator Iced during inspection Corrective Action Taken Warning
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time marking. Warning
Intermediate - Handwash sink not accessible for employee use at all times. Dirty pan in sink.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Basic - Interior of reach in line cooler has accumulation of food debris.
Basic - Standing water in bottom of reach-in-cooler. Line egg cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 55°, cut tomatoes 53°, Iced during inspection. Corrective Action Taken
High Priority - 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. Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Working pan of hash browns on line.
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Basic - Floor tiles missing and/or in disrepair. By dish machine.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tray that coffee cups are stored on.
Routine - Food
Inspection Completed - No Further Action
High Priority - 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. Eggs Time marked during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter at 58°, less than 4 hours per operator. Put in cooler. Corrective Action Taken
High Priority - 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. Eggs, time marked during inspection. Corrected On-Site
Basic - Cleaned and sanitized equipment or utensils not properly stored. Buckets on floor.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.