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Name: RUVENS License Number: SEA6021132
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 13800 JOG RD #111

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/06/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 6 15
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 when necessary.
Violation    Observation
35A-06-4    Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices....flying trapped. Operator changed trapped at time of inspection. **Corrected On-Site** **Warning**
16-03-4    Basic - Accumulation of debris inside warewashing machine. **Warning**
23-16-4    Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser....Dishmachine area. **Warning**
23-03-4    Basic - Build-up of grease on nonfood-contact surface....fryer , front of the grille at kitchen. **Warning**
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface....wall, ceiling in walk in cooler. **Warning**
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
36-11-4    Basic - Floors not maintained smooth and durable...grooved in floor throughout establishment. **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator....heavy mold like substance build up by door on the tall reach in cooler at kitchen. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up....all reach in cooler . **Warning**
36-31-4    Basic - Hole in ceiling in kitchen and above chemical shelf by the walk in cooler , **Warning**
36-24-5    Basic - Hole in or other damage to wall....underneath handwashing sink at dishwashing area. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature...turkey 28° thawing in prep sink . Operator running water at time of inspection. **Corrected On-Site** **Warning**
23-20-4    Basic - Rusted exterior dough machine. **Warning**
14-17-4    Basic - Storage shelves with rust that has pitted the surface....Dishmachine area, shelf under prep table by the walk in cooler. **Warning**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
01B-07-4    High Priority - Food with mold-like growth in sweet cream cheese sauce in walk in cooler . Prep date 6/25/18. See stop sale. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......tuna salad, chicken salad, egg salad, roast beef , beef brisket, white fish salad all at temperature between 46°-51° in display case at front line. Per operator food being held less than four hours. Employee moved food to walk in cooler at time of food .....butter 65°, cream cheese 61° in reach in cooler at kitchen. Operator not aware how long Food being out of temperature ( other food 37°-38° in same cooler) . Operator discarded food at time of inspection. **Corrective Action Taken** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ......chicken goulash 51° in a dipper than 4 inches container with covered in walk in cooler. Per chef it is yesterday left over food from hot holding . See stop sale. **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above....cabbage soup top part 99° to 102° when cook stair it was 166° . Advised cook stair food often. **Corrective Action Taken** **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food.....raw burger next to over storing bread in tall reach in cooler at kitchen. PIC properly stored it at time of inspection. **Corrected On-Site** **Warning**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation....cream cheese sauce mold growth in it ,prep date was 6/25/18. Employee discarded food at time of inspection. **Corrected On-Site** **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee touched Dishmachine and then grabbed bread without changing gloves and wash hands. Discussed with employee, employee changed gloves and washing hands at time of inspection. **Corrected On-Site** **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition....mold growth in cream cheese sauce **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.... chicken goulash 51° in a dipper than 4 inches container with covered in walk in cooler. Per chef it is yesterday left over food from hot holding . **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed....over ++200 ppm. Operator corrected it at 200 ppm at time of inspection. **Corrected On-Site** **Warning**
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler ...all reach in cooler in the premises. **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening....several milk opened in reach cooler. **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit....92° at front line . **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue....tall two door reach in cooler by the Dishmachine. **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches with covered while cooling food. ....Chicken goulash . Reviewed cooling procedures with chef. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers....all dressing and sauce container in walk in cooler , reach in cooler. Advised employee to cleaning them up. **Corrective Action Taken** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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