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 - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Pork 56-58F, Chicken 47-49F, Beans 52-54F-all items cooked yesterday afternoon betweenn 2p-5p, temperatures taken at 10:45 am today. Repeat Violation.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Bottle soda avbove cook line, corrective action moved soda bottle away from cook line.
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Wash, rinse, no sanitize compartment., corrective action added bleach to sink.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef strips in drawer cooler 45F, corrective action ambient cooling from being moved from walk in cooler to drawer cooler.
Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over cooked pork in reach in cooler, corrective action moved to bottom shelf. Walk in cooler raw chicken and beef over tortilla shells, corrective action moved to bottom shelf.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Pieces of sliced raw chicken in pan with raw shrimp and raw beef in drawer coolers, corrective action moved chicken to correct pan.
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.