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 - Equipment and utensils not rinsed between washing and sanitizing. Operator washes dishes and then places into sanitizer. Washing is conducted in middle compartment of triple sink. Discussed proper dishwashing and emailed Flyer. **Corrective Action Taken**
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Cheese bread and frozen desserts stored in glass door reach-in freezer in dining area where customers have access to food. Manager moved food and stored properly. **Corrected On-Site**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
In oven at cookline - chicken (120°F - Hot Holding). Operator reheated to above 165°F. **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Stainless 2-door reach-in cooler - rice (66°F - Cooling for 7 hours). Food stored in deep plastic container with lid on. See stop sale.
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cakes and cut melon in glass door reach-in cooler in rear storage area. Operator moved and stored properly. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Stainless 2-door reach-in cooler - rice (66°F - Cooling for 7 hours). Food stored in deep plastic container with lid on.
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.