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 - - From initial inspection : Basic - Container of food, sauces and box of plantains stored on floor in walk-in cooler. **Warning** - From follow-up inspection 2018-06-15: Container of liquid food stored on walk in cooler floor by door. **Time Extended**
Basic - - From initial inspection : 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** - From follow-up inspection 2018-06-15: Bins of flour and salt not labeled in kitchen. **Time Extended**
High Priority - - From initial inspection : 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** - From follow-up inspection 2018-06-15: Observed in hot holding box: 4 chicken patties 114F, 3 beef patties 113F. Per operator, foods have been in the hot holding cabinet since approximately 11AM, it is now 5PM. See stop sale.
Reviewed time as a Public Health Control requirements with operators as foods are not yet under time.
They were discarded.
**Time Extended** **Time Extended** **Corrective Action Taken**
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at front counter. Operator placed soap at sink. **Corrected On-Site** **Warning** - From follow-up inspection 2018-06-15: No soap at handwash sink in the kitchen. **Time Extended**
Intermediate - - From initial inspection : 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** - From follow-up inspection 2018-06-15: Still not observed. Must be completely filled out and available at time if next callback inspection.**Time Extended** **Time Extended**
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.