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 - Ambient air thermometer not located in the warmest part of the cold holding unit. Unit holding the whole raw shell eggs, no easily accessible ambient air thermometer available. Operator corrected.
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soiled and clean utensils at the cleaned dishes holding area. Operator removed soiled items **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf with cleaned equipment and over slicing unit **Corrected On-Site**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Mashed potatoes and Sheparda¿¿s pie prepared pre ious day, found in make table from over night at mashed potatoes 44-48°
Sheparda¿¿s pie 50-54°
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed prepared on site Shepard pie in top of lid make table at 50-54° from where it had been stored overnight.
Mashed potatoes prepared previous night in deep pan with lid in bottom of make table at 44-48° stop sale items
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.