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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 - Bowl or other container with no handle used to dispense food.
In dry storage room in sugar container, to go bowl used as scooper. **Repeat Violation**
Basic - Food stored in a location that is exposed to splash/dust.
In kitchen near pass through window, two bags of egg rolls/spring rolls in container on chair next to handwash sink exposed to splash.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets through out kitchen soiled.
Also, hood filters above cook line soiled with grease build up.
Basic - Uncovered food stored near sink exposed to splash.
In back of kitchen at end of cook line, open bag of carrots next to handwash sink exposed to splash.
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.
In kitchen, Dishwasher (Chlorine 0ppm). Establishment does not have correct sanitizer for dishwasher. Two containers of detergent and one container of rinse aid present but no sanitizer. **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
In reach in freezer, multiple food products stored in non food grade plastic bags.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
In big reach in cooler to the right when entering kitchen, raw shelled egg 50F. Manager stated he had door open and shut most of the morning since open.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee on cook line while wearing gloves dropped wiping cloth on floor, picked up wiping cloth off of floor, discarded cloth then continued to bag up customer food without changing gloves or washing hands.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler on cook line, cut tomatoes 45F in small to go bowl on top of other pans. Manager stated they were pulled from big reach in cooler about 1 hour prior. Manager put cut tomatoes back in big reach in cooler to come back down to temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds cut tomatoes and cut lettuce on time for lunch period but has no written procedures or time markings for products kept on time. I provided DBPR Form 5022-090 to owner to fill out. **Corrective Action Taken**
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.
