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 personal food not properly identified and segregated from food to be served to the public. Owner personal food in reach in freezer without proper identified. Discussed with pic. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....tongs, spoons, spatula at kitchen. Discussed with pic, pic boiled water at time of inspection. **Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....employee talking by the cell phone then engaged prepared food to customer without wash hands and putting gloves on hands. Discussed with operator. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....rice , pork , pork ribs, cut lettuce, chicken all at 50°-53° in reach in cooler . Per pic food being held from yesterday. Stop sale issue . Operator discarded food at time of inspection........cooked pork top part of food 55° bottom part 35°Frozen , rice 51°, sauce 50° at prep station being held less than 4 hours. Pic starting reheated food at time of inspection. **Corrective Action Taken** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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...rice , pork , turkey, chicken in reach in cooler . Discussed with pic . **Corrected On-Site** **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.