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 - Observed employee prepping ready to eat washed carrots. One carrot was dropped onto the ground and employee picked carrot up and added it to the stack of ready to eat washed carrots to be prepped. Unable to determine which carrot in the pile fell directed on the floor. See stop sale. **Admin Complaint**
High Priority - Open food re-served to customers. Small cups of sauces, spices and peanuts observed collected from a customer table and put back in service cooler to be reserved. Discussed with waitresses and operator. Waitresses expressed that changing the sauces, spices and peanuts between customers is unrealistic. Inspector suggested obtaining additional cups for sauces, spices and peanuts or only offering the sauces, spices and peanuts upon request to reduce the frequency of their use thus making changing them out in between customers achievable for staff. See stop sale. **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 50 °F, sauce 48 °F, noodles 46 °F - far right cooler on cook line. Milk 47 °F in service cooler. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Carrot dropped on ground and then added to a group of ready to eat washed carrots. Unable to determine which carrot was dropped on the ground in the group of carrots.
- 4 small cups of sauces, spices and peanuts. Open containers of products already served to one customer table and shall not be reserved. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handlers observed. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, crab Rangoon mix. Items date labeled during inspection. **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.