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 - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed with beef in front of walk in cooler, operator put it under running water in triple sink. **Corrected On-Site** **Warning**
Basic - Raw animal food stored above unwashed produce.
Raw seasoned chicken stored above box of unwashed scallions and basil. Reviewed with operator, he began to store foods properly.**Corrective Action Taken** **Corrective Action Taken** **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Observed with storage bin of flour on shelf near stove, operator labeled it. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Observed at front counter hot holding box: fried chicken (108-113°F - Hot Holding); beef patty (115°F - Hot Holding), operator turned up temperature on unit. Reviewed and issued Time as a Public Health Control form to operator for these foods.
Foods have been out of temperature under 4 hours.
**Corrective Action Taken** **Corrective Action Taken** **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **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**
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.