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
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw pork (46°F - Cold Holding); cooked lamb (46-50°F - Cold Holding); cooked lasagna (46-50°F - Cold Holding), operator reports recent delivery where door was held open for an extended period of time. All items 46-50 °F throughout container. Ambient 46 °F. Freezer opened to allow for items to rapid cool. **Corrective Action Taken** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee turn off faucet with bare hand, educated employee on proper handwashing. Observed appropriate handwashing following education. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed half and half (84°F - Cold Holding) held out of temperature control for less than four hours per operator. Operator voluntarily discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken (122°F - Hot Holding) held out of temperature control approximately 20 minutes per operator. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw communities meat stored over mashed potatoes. Pooled egg over fish, educated employees on proper storage. Items reorganized, in reach in cooler opposite fryer.
Observed raw pork and beef stored over whole onions in walk in cooler. Reorganized. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna made approximately three days ago per employee, no date marking. Educated employees on proper date marking. **Repeat Violation** **Warning**
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.