ORIGINAL WORD OF MOUTH

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in make table doors soiled and sticky.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured operator replaced chains. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed metal shelves in the walk in cooler on the left with rust.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cooks line blocked by bakers rack of food. Operator corrected above issues to meet inspection standards. Repeat from last inspection 3-18-25 Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on wait staff counter in hall and on front side of cooks line. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor by prep table area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in utility sink by end of cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bakers rack blocking handwashing sink at end of cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones, keys and other personal items belongings on shelf at cooks line. Repeat 11-4-24 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 9th pans of dice sausage at 56F and dice corned beef at 58F on cooks line make table sitting above the cold hold area. Operator state items had been taken out 1 hour prior to and returned them to reach-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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter cups, hollandaise sauce and cups of orange walnut butter at cooks line wait staff area not time marked. Operator stated items were place out 3 hours prior and then properly time marked them. Repeat 5-28-24 Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have a completed copy of Time Control Sheet. Operator found blank copy given out at last inspection and completed it at this time. Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table and front side of cooks line. Observed operator correct issue to meet standards for inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees keys and per belongings on shelf at cooks line and prep table at wait staff area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter next to food and equipment on prep table by microwave. Observed operator correct issue to meet standards for inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled working containers of nuts on prep table shelf. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.Observed dented can of white beans at dry storage rack. Operator voluntarily disposed of can of beans. Corrected On-Site

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 and the time removed from temperature control cannot be determined. See stop sale. Observed raw shell eggs, diced ham and chorizo sausage at cooks line not time marked. Employee stated items had been removed from reach-in cooler 3 hours prior. Employee marked time on items and returned them to reach-in cooler. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed reporting responsibilities with management. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between table and wall at prep table. Operator removed knifes for proper storage. Corrected On-Site