Aug 5, 2022
Routine - Food
Call Back - Extension given, pending
05-05-4
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, cooler on cook line no working. Ambient temperature 50F. - From follow-up inspection 2022-08-05: 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 2022-08-05: Time Extended
14-45-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves at cook line - From follow-up inspection 2022-08-05: Time Extended
22-08-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2022-08-05: Time Extended
51-18-6
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2022-08-05: Time Extended
23-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled, ice machine lid and ledge has build up of mold like substance. - From follow-up inspection 2022-08-05: Time Extended
35B-04-4
Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screening above ice machine partially detached - From follow-up inspection 2022-08-05: Time Extended
Aug 3, 2022
Routine - Food
Warning Issued
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. Pita bread touched with bare hand. Operator put pita break back on grill and heated to 145F. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cheese cook reach in cooler cheese 50F, chicken 47F, lettuce 47F. Cooler at beverage cooler, ham 48F, cole slaw 49F. Operator put food out of temperature on ice Corrected On-Site
05-05-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, cooler on cook line no working. Ambient temperature 50F.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and restrooms- manager placed paper towels at kitchen hand wash sink Corrective Action Taken
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.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area and front counter area
14-45-4
Basic - Cardboard used to line nonfood-contact shelves at cook line
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line
22-08-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
51-18-6
Basic - No copy of latest inspection report available.
23-03-4
Basic - Nonfood-contact surface soiled, ice machine lid and ledge has build up of mold like substance.
35B-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screening above ice machine partially detached