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 - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection 2018-06-28: Gap observed **Time Extended**
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Double door reach in storage room- sliced tomatoes from 54F at 10:45 to 54 F at 11:30; and salsa from 63 F at 10:45 to 62F at 11:30 .Observed all foods cooling in covered plastic containers. Foods moved to freezer to quick chill. At current rate of cooling foods will not ambient cool to 41 F within 4 hours.
potato salad from 63F at 10:45 to 62 F at 11:30 and cooked beets from 52°F at 10:45 to 52F at 11:30 all cooling since 10:10am at double door cooler in storage room. Foods moved to freezer to quick chill. At current rate of cooling foods will not cool to 41 F within 6 hours.
Cut melon from 51-53F at 11:00 to 51-53F at 11:20 Cooling since 7:30am at buffet table. Foods moved to freezer to quick chill. At current rate of cooling foods will not ambient cool to 41 F within 4 hours.**Corrective Action Taken** **Corrective Action Taken** **Warning** - From follow-up inspection 2018-06-28: Lettuce from 53F at 9:20 to 53F at 9:42 foods cooling since 8:50 am at glass door cooler. Ambient temperature of cooler 58F. Foods moved to working cooler to continue cooling process. Time extended.
No potato salad or beets cooling at this time. Complied.
Cut melon 43F at buffet. Complied. **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.