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
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands at 3 compartment sink with no soap and no drying and then put on gloves and handled cooked potatoes. Employee washed hands properly. **Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped hand on soiled wiping cloth then handled clean utensils for buffet without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Melon 52F stored under no temperature control on top of cooler at end of buffet line. Placed inside cooler to quick chill.
Over-stacked Eggs 61F At buffet cold table . Over stack removed and placed in cooler to quick chill.
Shredded Parmesan cheese 73F, milk 83F, ham and cheese mix 80F, and salsa 77F on top of prep table at cookline under no temperature control. Foods placed in cooler to quick chill. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Raw chicken over raw beef at True refrigerator near dishwashing area.
Raw shelled eggs over cooked sweet potatoes in glass door cooler in dry storage room.
Foods moved and properly stored. **Corrected On-Site** **Warning**
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Eggs 79F ambient temperature on top of prep table at cookline under no temperature control.
Moved to cooler to quick chill. **Corrected On-Site** **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. Employee washed hands at handwash sink. **Corrected On-Site** **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.