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A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Cutting board has cut marks and is no longer cleanable.
Observed two white cutting boards located at the reach in cooler prep station with cut marks and no longer cleanable.
Basic - Food storage container/container lid cracked or broken.
Observed plastic container in near cook line and front counter area containing chips cracked.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters at the cook line heavily soiled.
Observed reach in cooler drawers at the cook line with soiled gaskets.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed Triple Sink (Chlorine 0ppm).
Operator added chlorine solution.
Final reading Triple Sink (Chlorine 100ppm) **Corrected On-Site**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed kitchen utensils in standing water at 142F at the cook line.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed pico de gallo (48F - Cold Holding); corn (46F - Cold Holding) at the reach in cooler located near front service window.
As per operator, products have been there for about an hour.
Operator placed products in ice baths for rapid cooling. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed cheese sauce (110F - Hot Holding) at the steam table.
As per operator, product has been there for about two hours.
Operator began to reheat product to correct parameters. **Corrective Action Taken**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
