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Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Small flip top cooler across from fry station ambient temperature 53F. Operator placed service call. **Corrective Action Taken**
Basic - Food stored on floor.
Covered Pot of soup stored on walk in cooler floor. Operator properly stored without being prompted **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Lower shelves of preparation area tables soiled with old food debris accumulation
Basic - Stored food not covered.
Large bulk containers of rice sitting in dry storage area on end and opened in a manner that the open ends of the bag could not be closed and the raw rice was unprotected.
Basic - Time/temperature control for safety food thawed in an improper manner.
Operator thawing chicken in standing water in small bucket. Operator moved to walk in cooler. **Corrected On-Site**
Basic - Uncovered food stored near sink exposed to splash.
Large bowl of noodles stored elevated on overturned bucket but in front of and slightly beneath rear hand wash sink in a manner that did not properly protect the noodles from splashback during hand wash. No cross contamination observed and operator relocated noodles to walk in cooler
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.
Dish machine 0ppm after multiple runs by operator. Operator placed service call.
Discussed proper sanitation methods to utilize until repairs could be made **Corrective Action Taken**
High Priority - Nonfood-grade bags used in direct contact with food.
Multi instances of Chicken stored in walk in cooler and walk in freezer in non food grade Togo bags. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored in walk in cooler over ready to eat cut and peeled onions.
Raw shrimp in opened package in walk in freezer over ready to eat French fries.
Operator correctly stored **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Noodle sitting in large bowl in preparation area 80F. Operator stated noodles were cooked earlier and cooling down then proceeded to place noodles in walk in cooler.
Items in front small flip top cooler across from fryers egg rolls (51F - Cold Holding); chicken wing (49F - Cold Holding); sweet and sour chicken (48F - Cold Holding); egg rolls (50F - Cold Holding); chicken (47F - Cold Holding) operator moved all items to walk-in freezer. All items reached 41F before end of inspection.
**Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine has soiled deflection plate with black buildup.
Operator had area cleaned **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink near rear door has container in basin with thawing fish. Operator moved container. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
No soap at front kitchen hand wash sink in corner as you enter kitchen. Operator supplied soap **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand wash sink to left as you enter kitchen does not have hot water. **Repeat Violation**
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.
