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 - Proper provisions missing at a hand sink used by food employees.
- In the bar, no handwash sign or paper towels . Operator stocked paper towels
- in prep area, paper towel dispenser not working **Corrective Action Taken** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 0 ppm cl **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
- in the Cookline drawers: Burgers 45F, steak 46F, partially cooked wings 46F, raw chicken 44f. Stocked approximately 1 hour earlier
- in the walk in cooler, cooked potatoes 44F
- improperly iced tcs blue cheese 53F, expo area . Operator iced more fully**Warning** **Corrective Action Taken** **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened Wednesday **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Wiping cloths/three compartment sink **Warning**
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food.
- Partially cooked wings cooked to approximately 150F over ready to eat food on speed rack in walk in cooler. Case of raw bacon over ready to eat food. **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.
Please see our Chapter 455 page to determine if you are affected by this change.