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
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Water at 71°F, manager sent utensils to dish area. Replaced with cleaned utensils in dry container. **Corrective Action Taken**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Dishwasher use bare hands to handle dirty dishes and the removed clean dishes from machine. Advised employee to wash hands between each task.
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees drank from a can with gloves on then engaged in cutting green onions. (Onions are used to sprinkle on top of rice). Employee removed gloves and washed hands. **Corrective Action Taken**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
No proof of written plan for cold food.
quinoa at 52°F, tomato and mozzarella cheese at 49°F, flan at 61°F per manager food is tracked with time. Food was added to the hot food time list.**Corrective Action Taken** **Corrective Action Taken**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Seafood salad made Tuesday with old label marked 3-31-17. Manager removed old labeled and wrote correct date. **Corrected On-Site**
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.