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.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. 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.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Walk in unit ambient air 51degF at start of inspection. Unit compressor/condenser unit freezing over. Operator turned off to thaw approximately 2pm. Returned power at start of inspection. Unit at 42degF during latter half on inspection.]
Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New books purchased. Training/retraining of entire staff to take place in October.
Critical - Observed food being cooled by nonapproved method. [Walk in foods not held cold during defrost of walk in unit.] Corrected On Site by operator icing walk in cooked/prepared bulk foods down to assist in cooling when unit was turned back on.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Several foods in walk in cooler between 47 and 52degF while walk in unit compressor thaws after stopping operation.] Corrected On Site by thawing unit and cooling foods with ice while unit recools again. Foods drop temperature for less than an hour.
Observed walk-in cooler in poor repair. Unit freezes over, stops working. Operator shuts unit down for short period to thaw condenser unit. Meanwhile, food temperatures rise for short period while unit thaws and recools.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [5 containers of chili, soup, sauce on bottom shelf of walk in cooler not date marked.]
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.