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 - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Observed fish at three compartment sink thawing in water at room temperature at 35-59°F. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed ambient air temperature at double door reach in cooler at 45°F. Observed the following temperatures: cooked chicken ; Poultry (46-46°F - Cold Holding), provolone cheese; Dairy (43°F - Cold Holding), cooked rice; Plant Foods (43-45°F - Cold Holding). **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw shelled eggs stored on top of bottled beverages and chocolates at walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (Cook) Michael Grata. Operator stated, will take test on 2-13-18. **Repeat Violation** **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed sage gravy at upright reach in freezer with sausage gravy dated 12-30-17. Per operator, food was prepared on 12-30-17 and frozen on 1-1-18. Observed cooked chicken at hooded double door reach in cooler without date marking. Per operator, chicken was prepared on 1-28-18, frozen on 1-30-18 and thawed on 1-31-18. Operator assessed date markings. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Jill Genglet-Caparelli ServSafe in use) **Repeat Violation** **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.