Aug 12, 2022
Routine - Food
Call Back - Admin. complaint recommended
03A-03-5
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At tall reach in cooler by cookline- eggs 50F- cold holding-operator states food out of temperature for 3 hours- operator placed ice bags on top of food to quick chill. At cook line- eggs 68-72F- cold holding- operator states food out of temperature for 30 minutes-operator placed eggs in ice bath to quick chill. Corrective Action Taken - From follow-up inspection 2022-08-12: At cookline shell eggs 75F- cold holding Admin Complaint
53A-01-7
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-08-12: Time Extended
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-12: Time Extended
50-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-08-12: Time Extended
50-03-4
Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. - From follow-up inspection 2022-08-12: Time Extended
Aug 11, 2022
Routine - Food
Administrative complaint recommended
12A-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw shell eggs at cookline then cut bagels for immediate service- no handwash- educated operator- employee washed hands. Corrected On-Site
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At tall reach in cooler by cookline- eggs 50F- cold holding-operator states food out of temperature for 3 hours- operator placed ice bags on top of food to quick chill. At cook line- eggs 68-72F- cold holding- operator states food out of temperature for 30 minutes-operator placed eggs in ice bath to quick chill. Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline- Butter 49-52F- cold holding- food out of temperature for 3 hours- operator placed ice bags over food to quick chill. Corrective Action Taken Repeat Violation Admin Complaint
11-07-5
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.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with sanitizer bucket inside- operator removed. Corrected On-Site
53A-01-7
Intermediate - Manager or person in charge lacking proof of food manager certification.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
53B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-03-4
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's open bottle of Gatorade in reach in cooler by flip top cooler- operator removed. Corrected On-Site