Feb 27, 2024
Routine - Food
Call Back - Admin. complaint recommended
22-43-4
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Quaternary ammonium solution is 50ppm. Employee unable to get a solution of 200pm through dispenser. Advised employee to prepare solution manually until dispenser is fixed. - From follow-up inspection 2024-02-27: Same. Admin Complaint
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Not prepped or portioned today. See stop sale. - From follow-up inspection 2024-02-27: At make table: cut lettuce (52F - Cold Holding); sliced tomatoes (56F - Cold Holding) As per employee, moved from walk in cooler to make table 2.5 hours prior Not prepped or portioned today. Employee decided to use TPHC for items since as per operator cooler isn't working properly. Provided TPHC written procedures to employee. Admin Complaint
Feb 26, 2024
Routine - Food
Administrative complaint recommended
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/23. Admin Complaint
22-43-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Quaternary ammonium solution is 50ppm. Employee unable to get a solution of 200pm through dispenser. Advised employee to prepare solution manually until dispenser is fixed.
35A-04-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings under dry storage under storage rack where SS items, pickles and relish are stored. 2 rodent droppings under dry storage under storage rack where beverages are stored. 1 rodent dropping beside mop sink. Admin Complaint
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: sliced tomatoes (53F at 3:40pm; 55F at 4:00pm - Cooling) As per employee cooling since 3.5 hours. At walk in cooler: sliced ham (50F at 3:35pm; 49F at 4:10pm - Cooling) As per employee cooling since 3. 5 hours. Items did not cool to 41F within a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Items were not prepped or portioned today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Not prepped or portioned today. See stop sale.
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. At make table: sliced tomatoes (53F at 3:40pm; 55F at 4:00pm - Cooling) As per employee cooling since 3.5 hours. At walk in cooler: sliced ham (50F at 3:35pm; 49F at 4:10pm - Cooling) As per employee cooling since 3. 5 hours. Items did not cool to 41F within a total of 4 hours. See stop sale.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by ice in sink. Repeat Violation
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at the hand wash sink at front counter. Employee provided. Corrected On-Site
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. 2 employees employed more than 60 days training expired for one and no proof of training provided for second employee.
35A-03-4
Basic - Dead roaches on premises. 2 dead roaches in dry storage under storage rack where SS items, pickles and relish are stored. 1 dead roach between ovens with bread near front counter. Admin Complaint