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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employees wearing watches while engaging in food preparation. Employees removed watches. **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor.
- observed all sanitizer solutions being stored on the floor throughout the kitchen and cook line, operator placed supportive device underneath each sanitizer bucket to meet the standards. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
-Observed inside walk in cooler approximately 20lbs of cooked marinara sauce at a range temperature of 47°-50°F, per label on container and operator product was made on July 13,2017 left on walk in cooler overnight, product did not reach the 41°F. Stop sale was issued.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Observed marinara sauce inside walk in cooler at a temperature range of 47°-50°F, sauce was inside a container approximately 14' deep left to cooled overnight, but product didn't reach the 41°F cooling standards. **Admin Complaint**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Observed covered cooked onions at a temperature of 55°-60°F inside walk in cooler per operator product was made today a second temperature was taken 30 minutes later and reading was 54°-59° at current rate product won't reach the 41°F required by cooling standards. Operator placed product under ice to accelerate cooling process. **Corrective Action Taken** **Admin Complaint**
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.