- Disposition: Administrative complaint recommended
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[05-08-4]
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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[06-09-1]
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 packages of Tilapia in reach-in cooler across from cook line.
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[10-12-5]
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
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[10-20-4]
In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line fryer handle. Employee placed tongs on top of oven.
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[12A-13-4]
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes
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[14-17-4]
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
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[02D-01-5]
Working containers of food removed from original container not identified by common name. Containers of spices on shelf across from kitchen prep tables throughout soiled.
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[08B-12-5]
Stored food not covered. Pan of peppers on shelf next to kitchen entrance from dining room. Manager placed lid on pan.
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[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables throughout the kitchen.
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in coolers stained soiled with mold-like substance. Vents above cook line greasy.
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[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink. N9 paper towels at dish area hand washing sink. Manager provided towels at hand washing sink.
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[35A-05-4]
Roach activity present as evidenced by live roaches found. Observed one live roach in cabinet beneath wait station, soda machine, where liquor is stored.
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[53B-14-5]
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired.
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[16-03-4]
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
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[16-46-4]
Old labels stuck to food containers after cleaning. Containers stored on dish rack across from three compartment sink.
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[22-41-4]
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm.
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[29-34-4]
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in prep sink next to kitchen entrance near restrooms.
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[31B-04-4]
No handwashing sign provided at a hand sink used by food employees. No sign, paper towels and soap at storage are hand washing sink.
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[41-17-4]
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.
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[01B-13-4]
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 packages of Tilapia in reach-in cooler across from cook line
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[01B-36-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in coolers stained soiled: queso (58F,58F,57F,58F,59F - Cooling); beans (58F,58F,57F,57F,56F - Cooling). Manager stated items prepared and placed in cooler at 6:00am, temperature taken at 2:15pm.
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[03B-01-6]
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line stove: potatoes (109F,96F - Hot Holding); corn (99F - Hot Holding). Employee stated items placed on stove two hours prior to temperature being taken. Employee turned stove top on to reheat items.
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[12A-16-4]
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food on cook line without washing hands. Manager had employee wash hands.
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[03D-02-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in coolers stained soiled: queso (58F,58F,57F,58F,59F - Cooling); beans (58F,58F,57F,57F,56F - Cooling). Manager stated items prepared and placed in cooler at 6:00am, temperature taken at 2:15pm.
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[14-71-4]
Duct tape used to repair nonfood-contact surface. Duct tape used to repair lid in kitchen.
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[16-37-1]
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
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[02C-02-5]
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in walk-in cooler. Manager stated flan was prepared the previous morning.
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[14-36-5]
Interior of refrigerator or freezer in disrepair/has exposed insulation. Door for walk-in freezer.
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[08B-38-4]
Food stored on floor. Case of cooking oil stored on cook line floor. Cases of fish stored on floor in walk-in freezer.
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in coolers stained soiled across from cook line grill: cheese (47F,46F - Cold Holding); sour cream (49F - Cold Holding); lettuce (48F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items stored in walk-in coolers stained soiled: chicken (48F - Cold Holding); flan (48F - Cold Holding). Manager stated items at proper temperature at 11:00 am, and that the cooler wasnt working properly. Repair person was on site to repair walk-in cooler. Manager opened door to walk-in freezer to reduce temperature to 41F.
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[22-02-4]
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers stained. Blade of can opener on kitchen prep table soiled with old food debris. Deflector plate inside of kitchen ice machines soiled with mold-like substance.
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[14-15-4]
Nonfood-grade containers used for food in direct contact with food. Ceviche served in stone like trucks. Manager moved ceviche to bowls.
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[35A-02-7]
Live, small flying insects found. Observed three flies in back dry storage area.
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[24-05-4]
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum to go pans stored on kitchen shelf. Manager turned pans over.
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[29-49-6]
Standing water in bottom of reach-in-cooler. Reach-in coolers stained soiled across from dish area.
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[31A-11-4]
Handwash sink used for purposes other than handwashing. Pan stored in dish area hand washing sink. Manager removed pan during inspection.
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[36-34-5]
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the kitchen,greasy and dusty.
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[51-16-7]
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back end of building remodeled without plan review submission or approval. No approved plans available today.
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