Antonios Restaurant Improves its Sanitary Rating
1636 SE 3rd Ct
Deerfield Beach, FL 33441
;
Basic - - From inspection on 2016-10-17: Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers . - From follow-up inspection on 2016-12-20: No light shield observed in dishwashing area.**Time Extended** **Time Extended**
Intermediate - - From inspection on 2016-10-17: Intermediate - Slicer blade guard soiled with old food debris. - From follow-up inspection on 2016-12-20: **Time Extended**
Basic - Carbon dioxide/helium tanks not adequately secured. In rear prep area
Basic - Clean pots and pans not stored inverted or in a protected manner on shelf near walkin cooler. Equipment inverted . **Corrected On-Site**
Basic - Dead roaches on premises. 5 dead roaches in rear prep area. Roaches cleaned up. **Corrected On-Site**
Basic - Equipment in poor repair. Prep table has rust and large chunk missing from table in rear prep area. Rusted shelving in glass door Continental cooler in wait station.**Repeat Violation** **Repeat Violation**
Basic - Floors not maintained smooth and durable. In walk in cooler **Repeat Violation**
Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers .
Basic - Water leaking from pipe at hand wash sink in cook line area. Owner tightened the pipe up **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.Raw chicken over artichoke in glass door cooler. Food moved and properly stored. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed Big Five. **Corrective Action Taken**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.Ham and provolone cheese in walk in cooler not date marked open more then 24 hours, owner placed dates on items. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No soap provided at handwash sink in cook line area. Soap provided. **Corrected On-Site**
Intermediate - Slicer blade guard soiled with old food debris.
Basic - - From inspection on 2016-09-30: Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair , torn. - From follow-up inspection on 2016-10-01: Floor in disrepair. **Time Extended** - From follow-up inspection on 2016-10-03: Floor in disrepair. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By Hobart mixer. - From follow-up inspection on 2016-10-01: No light shield. **Time Extended** - From follow-up inspection on 2016-10-03: Light shields missing. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Plumbing system in disrepair. Faucet at 3 compartment sink repaired with duct tape. - From follow-up inspection on 2016-10-01: Faucet in disrepair taped. **Time Extended** - From follow-up inspection on 2016-10-03: Plumbing in disrepair. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection on 2016-10-01: Lime buildup observed. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Dead roaches on premises. Observed approximately 5 dead roaches in cookline area, 6 dead roaches in rear prep area, 1 dead roach by pizza prep area, 4 dead roaches by dishwashing area and 2 dead roaches by wait station. - From follow-up inspection on 2016-10-01: 1 dead roach at cookline and 1 dead roach in rear prep area. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair , torn. - From follow-up inspection on 2016-10-01: Floor in disrepair. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Hood soiled with accumulated grease, dust or food debris. . - From follow-up inspection on 2016-10-01: Hood soiled. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By Hobart mixer. - From follow-up inspection on 2016-10-01: No light shield. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Plumbing system in disrepair. Faucet at 3 compartment sink repaired with duct tape. - From follow-up inspection on 2016-10-01: Faucet in disrepair taped. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Soil residue build-up on nonfood-contact surface. Exterior of cheese storage container in walkin cooler soiled. Bottom shelving with grease build up and dead lizard on prep table near walkin cooler. Speed rack in rear prep area heavily soiled. Shelving units throughout establishment soiled. Coolers used as shelving units in cookline heavily soiled. Steam table soiled. Exterior of dishmachine soiled. Can opener and stand soiled in rear prep area. Hobart mixer heavily soiled. Prep sink heavily soiled with old food debris. Stoves heavily soiled. Fryers heavily soiled. Exterior of pizza oven soiled. Bottom shelving on prep table in pizza prep area heavily soiled. - From follow-up inspection on 2016-10-01: Basic - Soil residue build-up on nonfood-contact surface. Exterior of cheese storage container in walkin cooler soiled, Coolers used as shelving units in cookline heavily soiled, Exterior of dishmachine soiled ,Prep sink heavily soiled with old food debris and Bottom shelving on prep table in pizza prep area heavily soiled. All other non food contact surfaces have been cleaned. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Walk-in cooler floor soiled. - From follow-up inspection on 2016-10-01: Floor soiled. **Time Extended**
Basic - - From inspection on 2016-09-30: Basic - Wall soiled with accumulated black debris in dishwashing area. - From follow-up inspection on 2016-10-01: Wall soiled. **Time Extended**
High Priority - - From inspection on 2016-09-30: High Priority - Roach activity present as evidenced by live roaches found. Approximately 60 live roaches observed in rear prep area where dough preparation was occurring on shelving unit near Hobart mixer, 20 live roaches under prep table near walk-in cooler , 13 live roaches on steam table at cookline, 10 live roaches on wall by coolers used as shelving at cookline, and 2 live roaches on coolers used as shelving units at cookline. - From follow-up inspection on 2016-10-01: Observed 5 live roaches in cookline area and 3 live roaches in rear prep area. **Time Extended**
Intermediate - - From inspection on 2016-09-30: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection on 2016-10-01: Ice machine soiled. **Time Extended**
Intermediate - - From inspection on 2016-09-30: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. AVantco cooler soiled inside. Pizza prep cooler heavily soiled. - From follow-up inspection on 2016-10-01: Coolers soiled . **Time Extended**
Intermediate - - From inspection on 2016-09-30: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In pizza prep area and rear prep area. - From follow-up inspection on 2016-10-01: No paper towels observed. **Time Extended**
Intermediate - - From inspection on 2016-09-30: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheeses, marinara sauce, stock at walkin cooler. - From follow-up inspection on 2016-10-01: Foods not date marked. **Time Extended**
Intermediate - - From inspection on 2016-09-30: Intermediate - Walk-in cooler shelves soiled with food debris. - From follow-up inspection on 2016-10-01: Shelves soiled. **Time Extended**
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Clean utensils and lids stored in dirty containers in dishwashing area shelving.
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on floor near dishwashing area.
Basic - Dead lizard on bottom shelving in prep table near walkin cooler.
Basic - Dead roaches on premises. Observed approximately 5 dead roaches in cookline area, 6 dead roaches in rear prep area, 1 dead roach by pizza prep area, 4 dead roaches by dishwashing area and 2 dead roaches by wait station.
Basic - Equipment in poor repair. Rusted bottom shelving with large hole on prep table where slicer is located in rear prep area.
Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair , torn.
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By Hobart mixer.
Basic - Pizza peel stored on top of soiled oven between uses.
Basic - Plumbing system in disrepair. Faucet at 3 compartment sink repaired with duct tape.
Basic - Single-service articles improperly stored. Pizza boxes stored on floor in rear prep area.
Basic - Soil residue build-up on nonfood-contact surface. Exterior of cheese storage container in walkin cooler soiled. Bottom shelving with grease build up and dead lizard on prep table near walkin cooler. Speed rack in rear prep area heavily soiled. Shelving units throughout establishment soiled. Coolers used as shelving units in cookline heavily soiled. Steam table soiled. Exterior of dishmachine soiled. Can opener and stand soiled in rear prep area. Hobart mixer heavily soiled. Prep sink heavily soiled with old food debris. Stoves heavily soiled. Fryers heavily soiled. Exterior of pizza oven soiled. Bottom shelving on prep table in pizza prep area heavily soiled.
Basic - Utensils in poor condition. Can opener and stand rusted in rear prep area.
Basic - Walk-in cooler floor soiled.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline , rear prep area , dishwashing area, wait station, and pizza prep area .
High Priority - Food stored in ice used for drinks. Beer bottle in ice at ice machine.
High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over pasta at AVantco cooler near dishwashing area. Raw chicken over cooked ground beef at glass door cooler in cookline.
High Priority - Roach activity present as evidenced by live roaches found. Approximately 60 live roaches observed in rear prep area where dough preparation was occurring on shelving unit near Hobart mixer, 20 live roaches under prep table near walk-in cooler , 13 live roaches on steam table at cookline, 10 live roaches on wall by coolers used as shelving at cookline, and 2 live roaches on coolers used as shelving units at cookline.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Cutting board(s) stained/soiled. At pizza prep cooler.
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple items stored at handwash sink in pizza prep area.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. AVantco cooler soiled inside. Pizza prep cooler heavily soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In pizza prep area and rear prep area.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheeses, marinara sauce, stock at walkin cooler.
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Walk-in cooler shelves soiled with food debris.
No Violations Were Observed
Basic - Carbon dioxide/helium tanks not adequately secured. In rear prep area. **Warning**On 10/30/15 observed co2 tank not secured.
Basic - Equipment in poor repair. Rusted shelving at WALKIN cooler. Rusted shelving in glass door cooler in servers station. Rusted bottom shelving on prep table by slicer. Rusted can opener stand. **Warning**On 10/30/15 observed rusted shelving at walkin cooler.
Basic - Floors not maintained smooth and durable. Floor in disrepair at walkin cooler. **Warning**On 10/30/15 observed floor in disrepair at walkin cooler.
Basic - Hood soiled with accumulated dust or debris. Cookline. **Warning**On 10/30/15 observed hood soiled.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By 3 compartment sink **Warning**On 10/30/15 observed no light shields by 3 compartment sink.
Basic - Soil residue build-up on nonfood-contact surface. Dish racks soiled. Pizza dough speed rack soiled. Interior of coolers used as shelving units soiled in cookline. Handwash sink in prep area. **Warning**On 10/30/15 observed dish racks soiled.
Intermediate - Slicer blade guard soiled with old food debris. **Warning**On 10/30/15 observed blade guard soiled.
Basic - Carbon dioxide/helium tanks not adequately secured. In rear prep area. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler. Marinara sauce. **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In glass door reach in cooler in side prep area. Manager removed drink. **Corrected On-Site** **Warning**
Basic - Equipment in poor repair. Rusted shelving at WALKIN cooler. Rusted shelving in glass door cooler in servers station. Rusted bottom shelving on prep table by slicer. Rusted can opener stand. **Warning**
Basic - Floors not maintained smooth and durable. Floor in disrepair at walkin cooler. **Warning**
Basic - Hood soiled with accumulated dust or debris. Cookline. **Warning**
Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled soda dispenser top. Manager removed ice scoop. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By 3 compartment sink **Warning**
Basic - Old food stuck to clean dishware/utensils. In dishwashing area. **Warning**
Basic - Single-service articles improperly stored. Pizza boxes on floor in rear prep area. Manager moved boxes. **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in servers station. Employee removed water bottle. **Corrected On-Site** **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Dish racks soiled. Pizza dough speed rack soiled. Interior of coolers used as shelving units soiled in cookline. Handwash sink in prep area. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Manager added chlorine 50ppm. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over spinach at reach in freezer in rear prep area. Manager moved shrimp. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner by takeout boxes in servers station. **Warning**
Intermediate - Cutting board(s) stained/soiled. Prep cooler in servers station. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in cookline area Obstructed by large container inside of it **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot in rear handwash sink. Manager removed pot. **Corrected On-Site** **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Intermediate - Slicer blade soiled with old food debris. **Warning**
Basic - Equipment in poor repair. Rusted bottom shelving on prep table by slice, large hole observed. Rusted shelving in glass door cooler in wait station. **Warning**At time of callback on 10/1/15 time extension given.
Basic - Hood soiled with accumulated grease and dust. **Warning**At time of callback on 10/1/15 time extension given.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area and dry storage. **Warning**At time of callback on 10/1/15 time extension given.
Basic - Soil residue build-up on nonfood-contact surface. All shelving in pizza prep area, rear cookline area, dishwashing area and Hobart mixer area. **Repeat Violation** **Warning**At time of callback on 10/1/15 time extension given.
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**At time of callback on 10/1/15 time extension given.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**At time of callback on 10/1/15 time extension given.
Intermediate - Cutting board(s) stained/soiled. Side prep area. **Warning**At time of callback on 10/1/15 time extension given.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler in wait station, pizza prep area and rear cookline area. **Warning**At time of callback on 10/1/15 time extension given.
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**At time of callback on 10/1/15 time extension given.
Intermediate - Non-pitting surface rust on food-contact equipment. Shelving in glass door reach in cooler in side prep area. **Warning**At time of callback on 10/1/15 time extension given.
Basic - Bowl or other container with no handle used to dispense food. Cook used cup to scoop salt. Asked cook to remove scoop from product. **Corrected On-Site** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of WALKIN cooler soiled. Door handle at walkin cooler soiled. Gaskets at coolers in pizza prep area and rear prep area soiled. **Warning**
Basic - Build-up of mold-like substance on nonfood-contact surface. On AC pipe in walk in cooler. **Warning**
Basic - Build-up of soil/debris on the floor under shelving, in prep area, cookline , wait station and dry storage area. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
Basic - Dead roaches on premises. Approximately 5 dead roaches in pizza prep area, 3 dead roaches in wait station, 3 dead roaches in rear cookline area, 2 dead roaches in Hobart mixer prep area, 5 dead roaches in dining room area, 3 dead roaches in dishwashing area, 4 dead roaches by water heater. **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water bottle in glass door reach in cooler on rear prep area. **Warning**
Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep area on cookline. Cook removed cell phone. **Corrected On-Site** **Warning**
Basic - Equipment in poor repair. Rusted bottom shelving on prep table by slice, large hole observed. Rusted shelving in glass door cooler in wait station. **Warning**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**
Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair. **Warning**
Basic - Hood soiled with accumulated grease and dust. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops. Cook poured out water. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area and dry storage. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. All shelving in pizza prep area, rear cookline area, dishwashing area and Hobart mixer area. **Repeat Violation** **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind all equipment food prep areas. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce cooling greater than 16hrs at walkin cooler. **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. 0 ppm chlorine . **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stock 82°. Cook put product on the stove. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw shrimp over bread in reach in cooler in prep area. Cook moved bread to approved location. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Egg beaters above cooked artichoke hearts. Glass door reach in cooler on cookline. Cook properly stored all items in cooler. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in shelving above pizza prep cooler, approximately 3 live roaches behind cooler in pizza prep area. Approximately 3 live roaches in front counter area,1 live roach in rear cookline area, 1 live roach in gaskets of cooler used as dry storage in rear cookline, 2 live roaches below Hobart mixer, 16 live roaches on dish racks in dishwashing area. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 50 dry rodent droppings in front area counter shelving, 10 dry rodent droppings in wait station. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Marinara sauce. 55° cooling more than 16hrs at walkin cooler. **Warning**
High Priority - Toxic substance/chemical stored by or with food. Bleach by balsamic vinegar in servers station. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Cutting board(s) stained/soiled. Side prep area. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler in wait station, pizza prep area and rear cookline area. **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two rear handwash sinks. **Warning**
Intermediate - No soap provided at handwash sink. Two rear handwash sinks. **Warning**
Intermediate - Non-pitting surface rust on food-contact equipment. Shelving in glass door reach in cooler in side prep area. **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. In coolers in pizza prep area and rear cookline area. **Warning**
Intermediate - Slicer blade and guard soiled with old food debris. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above 3 compartment sink soiled. Interior of small cooler in front of stove soiled. Coolers at cookline used for dry storage soiled inside. Rolling cart near cookline soiled. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. At cookline by stove. **Warning** **Repeat Violation**
Basic - Floors not maintained smooth and durable. In disrepair inside walkin cooler. **Warning** **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwashing area, by prep area near slicer, by 3 compartment sink, by cookline. **Warning** **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet above soda machine not smooth and easy cleanable. **Warning**
Basic - Reach in cooler gasket torn/in disrepair. 2 door cooler by 3 compartment sink **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler in servers station. **Warning** **Repeat Violation**
Portable fire extinguisher missing from its designated location. K class fire extinguisher on floor in wait station area. For reporting purposes only. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above 3 compartment sink soiled. Interior of small cooler in front of stove soiled. Coolers at cookline used for dry storage soiled inside. Rolling cart near cookline soiled. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning** **Repeat Violation**
Basic - Floor tiles cracked, broken or in disrepair. At cookline by stove. **Warning** **Repeat Violation**
Basic - Floors not maintained smooth and durable. In disrepair inside walkin cooler. **Warning** **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwashing area, by prep area near slicer, by 3 compartment sink, by cookline. **Warning** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At glass door cooler in cookline area and True cooler in wait station. **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet above soda machine not smooth and easy cleanable. **Warning**
Basic - Reach in cooler gasket torn/in disrepair. 2 door cooler by 3 compartment sink **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler in servers station. **Warning** **Repeat Violation**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy and Big Five. **Warning**
Intermediate - Cutting board(s) stained/soiled. At servers station cooler **Warning** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Portable fire extinguisher missing from its designated location. K class fire extinguisher on floor in wait station area. For reporting purposes only. **Warning**
Basic - Accumulation of food debris/soil residue on handwash sink. In pizza prep area. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above 3 compartment sink soiled. Interior of small cooler in front of stove soiled. Coolers at cookline used for dry storage soiled inside. Rolling cart near cookline soiled. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles and exterior of pizza prep cooler. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. In rear prep area near slicer. **Warning** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in walk-in cooler. Stock. **Warning**
Basic - Coffee filters not stored in a protected manner to prevent contamination. Not covered in wait station. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning** **Repeat Violation**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal bags stored on top of croutons in wait station. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning** **Repeat Violation**
Basic - Floor tiles cracked, broken or in disrepair. At cookline by stove. **Warning** **Repeat Violation**
Basic - Floors not maintained smooth and durable. In disrepair inside walkin cooler. **Warning** **Repeat Violation**
Basic - Food stored in dry storage area not covered. Flour, cornmeal and Panko bags left open. **Warning**
Basic - Interior and exterior of microwave soiled with encrusted food debris in wait station. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwashing area, by prep area near slicer, by 3 compartment sink, by cookline. **Warning** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At glass door cooler in cookline area and True cooler in wait station. **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet above soda machine not smooth and easy cleanable. **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In wait station glass door cooler. **Warning**
Basic - Reach in cooler gasket torn/in disrepair. 2 door cooler by 3 compartment sink **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler in servers station. **Warning** **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in servers station. **Warning** **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface. Can opener and stand soiled. **Warning**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw veil over tomato sauce at walkin cooler. **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Stainless steel cleaner stored above clean dishes in warewashing area shelving. Bleach by pot on prep table near walkin cooler. **Warning**
High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner stored on top of paper towel rolls in wait station. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer at 2 door cooler near 3 compartment sink showing a temperature of 56° F , temperature of food inside at 41° F. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy and Big Five. **Warning**
Intermediate - Cutting board(s) stained/soiled. At servers station cooler **Warning** **Repeat Violation**
Intermediate - Encrusted, soiled material on slicer. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door cooler by 3 compartment sink, pizza prep cooler, BEVERAGE AIR cooler in pizza prep area and TRUE cooler in wait station. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in 3 door freezer. **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. 2 door cooler by 3 compartment sink. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Portable fire extinguisher missing from its designated location. K class fire extinguisher on floor in wait station area. For reporting purposes only. **Warning**
Basic - Accumulation of food debris/soil residue on handwash sink. In pizza prep area. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above 3 compartment sink soiled. Interior of small cooler in front of stove soiled. Coolers at cookline used for dry storage soiled inside. Rolling cart near cookline soiled. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles and exterior of pizza prep cooler. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. In rear prep area near slicer. **Warning** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in walk-in cooler. Stock. **Warning**
Basic - Coffee filters not stored in a protected manner to prevent contamination. Not covered in wait station. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning** **Repeat Violation**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal bags stored on top of croutons in wait station. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning** **Repeat Violation**
Basic - Floor tiles cracked, broken or in disrepair. At cookline by stove. **Warning** **Repeat Violation**
Basic - Floors not maintained smooth and durable. In disrepair inside walkin cooler. **Warning** **Repeat Violation**
Basic - Food stored in dry storage area not covered. Flour, cornmeal and Panko bags left open. **Warning**
Basic - Interior and exterior of microwave soiled with encrusted food debris in wait station. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwashing area, by prep area near slicer, by 3 compartment sink, by cookline. **Warning** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At glass door cooler in cookline area and True cooler in wait station. **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet above soda machine not smooth and easy cleanable. **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In wait station glass door cooler. **Warning**
Basic - Reach in cooler gasket torn/in disrepair. 2 door cooler by 3 compartment sink **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler in servers station. **Warning** **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in servers station. **Warning** **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface. Can opener and stand soiled. **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee knelt down and touched the floor with his hands then continued to prepare food without washing his hands first. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While cutting cheese for later use. Gloves used. **Corrected On-Site** **Warning**
High Priority - Employee washed hands with no soap. **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 76° F in pizza prep area. Placed in cooler. Corrective action taken. **Warning**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw veil over tomato sauce at walkin cooler. **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Stainless steel cleaner stored above clean dishes in warewashing area shelving. Bleach by pot on prep table near walkin cooler. **Warning**
High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner stored on top of paper towel rolls in wait station. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer at 2 door cooler near 3 compartment sink showing a temperature of 56° F , temperature of food inside at 41° F. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy and Big Five. **Warning**
Intermediate - Cutting board(s) stained/soiled. At servers station cooler **Warning** **Repeat Violation**
Intermediate - Encrusted, soiled material on slicer. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door cooler by 3 compartment sink, pizza prep cooler, BEVERAGE AIR cooler in pizza prep area and TRUE cooler in wait station. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cookline area, pizza prep area and servers station. **Warning**
Intermediate - No soap provided at handwash sink. In servers station and pizza prep area. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in 3 door freezer. **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. 2 door cooler by 3 compartment sink. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Portable fire extinguisher missing from its designated location. K class fire extinguisher on floor in wait station area. For reporting purposes only. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. AC pipe at walkin cooler soiled. shelving units in dishwashing , prep area area and cookline soiled. Walkin cooler door soiled. Exterior of coolers and freezers soiled in prep area, cookline and pizza prep area. Light switches and electrical outlet covers soiled . Dishwashing rack heavily soiled. HANDWASH sinks in the pizza prep area and cookline soiled. Gaskets soiled at coolers throughout. Candy stove exterior soiled. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair, not smooth and easy cleanable. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and cookline area. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental cooler in servers station. **Warning**
Intermediate - Buildup of soiled material on racks in the walk in cooler and at reach-in cooler in cookline area. **Warning**
Intermediate - Cutting board(s) stained/soiled. At servers area prep cooler. **Warning**. On 11/24/14 cutting board in servers station soiled.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers and freezers in cookline area, rear prep area, pizza prep area and servers station. **Warning**
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryer under no hood suppression. Notified Fire AHJ. For reporting purposes only. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. AC pipe at walkin cooler soiled. shelving units in dishwashing , prep area area and cookline soiled. Walkin cooler door soiled. Exterior of coolers and freezers soiled in prep area, cookline and pizza prep area. Light switches and electrical outlet covers soiled . Dishwashing rack heavily soiled. HANDWASH sinks in the pizza prep area and cookline soiled. Gaskets soiled at coolers throughout. Candy stove exterior soiled. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes in rear prep area. **Warning**
Basic - Clean linens stored on floor. In servers station. **Warning**
Basic - Clean utensils and lids stored in dirty containers in dishwashing area. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
Basic - Debris accumulated on floor at walkin cooler, prep area, cookline and pizza prep area. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment in poor repair. Back door screen in disrepair. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Cookline and pizza prep area. **Warning**
Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair, not smooth and easy cleanable. **Warning**
Basic - Food stored on floor. Lemons at walkin cooler. **Warning**
Basic - Interior of microwave soiled with encrusted food debris. Servers station. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and cookline area. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Servers station **Warning**
Basic - Objectionable odor in establishment. At men's restroom. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental cooler in servers station. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in servers station. **Warning**
Basic - Stored food not covered in walk-in cooler. Mustard. **Warning**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked pasta at walkin cooler. **Warning**
Basic - Wall in disrepair. Walls not smooth and easy cleanable by cookline. **Warning**
Basic - Wall soiled with accumulated food debris. Dishwashing area, rear prep area, cookline and servers station. **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. 0 ppm chlorine. **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap by clean pots in 3 compartment sink area and windex stored next to takeout cups in servers station. **Warning**
Intermediate - Buildup of soiled material on racks in the walk in cooler and at reach-in cooler in cookline area. **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham. **Warning**
Intermediate - Cutting board(s) stained/soiled. At servers area prep cooler. **Warning**
Intermediate - Encrusted, soiled material on slicer. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers and freezers in cookline area, rear prep area, pizza prep area and servers station. **Warning**
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryer under no hood suppression. Notified Fire AHJ. For reporting purposes only. **Warning**
Basic - Bowl or other container with no handle used to dispense food. At sugar container. **Corrected On-Site**
Basic - Build-up of grease and debris on nonfood-contact surface. On equipment at cookline
Basic - Buildup of food debris/soil residue on equipment door handles. At walkin cooler
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soup **Corrected On-Site**
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Dead roaches on premises. 2 dead roaches at cookline, 5 dead roaches by 3 compartment sink.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. KENMORE freezer and WestingHouse freezer near dishwashing area.
Basic - Gaskets with slimy/mold-like build-up. WestingHouse freezer and KENMORE freezer in rear prep area. At small cooler in pizza prep area.
Basic - Hole in wall. In men's restroom.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline , dishwashing and prep areas.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server area coolers.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks soiled. Shelving by 3 compartment sink and cookline soiled.
Basic - Storage of tools on shelf above or with food. Tools on top of cooler in rear prep area.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Wall soiled with accumulated dust d debris. Throughout.
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. 0 ppm.
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical bottles next to pots in rear prep area shelving. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled. Rear prep area and servers station prep cooler.
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing coffee pot in servers station.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. KENMORE freezer.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At servers station.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryers by dish area and rear prep area under no hood suppression system. Observed that a new hood suppression system is being installed. Notified Fire AHJ. For reporting purposes only.
Basic - Ceiling tile in disrepair. Ceiling tiles missing and ceiling holes. Throughout. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen backdoor. **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris/rust. **Warning**
Basic - Heavy build-up of food debris, dust, grease and /or dirt on nonfood-contact surface. On exterior of all cooking equipment, shelves, reach in coolers, water heater, doors. **Warning**
Basic - Holes in walls. Throughout cookline, kitchen, prep areas, server station. **Warning**
Basic - Hood and hoodfilters heavily soiled with accumulated grease and dust. **Repeat Violation** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Dish washing racks. **Warning**
Basic - Walls soiled with accumulated food debris, grease, dust and dirt. Throughout cookline, kitchen, prep areas, storage areas, dish wash areas. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
Basic - Accumulation of food debris/soil residue on handwash sink. Throughout **Warning**
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
Basic - Ceiling tile in disrepair. Ceiling tiles missing and ceiling holes. Throughout. **Warning**
Basic - Clean utensils or equipment stored in dirty drawers, rack and containers. Throughout. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen backdoor. **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris/rust. **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of oven and on cook top. **Warning**
Basic - Grease, debris and food debris heavily accumulated on kitchen floor under all equipment, shelves, sinks, etc. **Repeat Violation** **Warning**
Basic - Heavy build-up of food debris, dust, grease and /or dirt on nonfood-contact surface. On exterior of all cooking equipment, shelves, reach in coolers, water heater, doors. **Warning**
Basic - Holes in walls. Throughout cookline, kitchen, prep areas, server station. **Warning**
Basic - Hood and hoodfilters heavily soiled with accumulated grease and dust. **Repeat Violation** **Warning**
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Pizza station, server station. **Repeat Violation** **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Screen in door torn. Kitchen backdoor. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Dish washing racks. **Warning**
Basic - Standing water inside reach in cooler in server station. **Warning**
Basic - Walk-in cooler floor soiled. **Repeat Violation** **Warning**
Basic - Walk-in cooler shelves soiled with encrusted food debris. Also walk in cooler walls and ceiling soiled. **Warning**
Basic - Walls soiled with accumulated food debris, grease, dust and dirt. Throughout cookline, kitchen, prep areas, storage areas, dish wash areas. **Repeat Violation** **Warning**
High Priority - Dead roaches on premises. 1 on floor by kitchen backdoor, 1 by co2 tanks in food prep room on floor, 2 under food storage shelf in prep room, 2 on counter in server station by the microwave, 1 by water heater stuck on the wall, 2 inside of stove on cookline. **Warning**
High Priority - Dented/rusted cans present. Pizza sauce. Can was pulled off shelf for vendor credit/return. **Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over tomatoes and dressings/sauce in reach in cooler in server station. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 50 dry throughout all ovens on cookline, 20 dry under ovens on cookline, 12 dry near co2 tank and under shelf in prep room, 6 dry behind reach in cooler on cookline, 3 dry behind reach in freezer in prep room, 8 dry in 2 compartment prep sink in kitchen and 8 dry underneath this sink. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout all reach in coolers in the establishment. **Warning**
Intermediate - No soap provided at handwash sink. Pizza station, cookline, server station. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. **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. Cooked pasta, sauces, soup, sausages in walk in cooler. Note: nothing date marked throughout walk in cooler. **Warning**
Basic - Gaskets/seals on holding unit in poor repair, throughout.
Intermediate - Buildup of soiled material on racks in the reach-in cooler, rusty.
Basic - Soil residue build-up on nonfood-contact surface, outside of ice machine.
Basic - Buildup of food debris/soil residue on equipment door handles, walk in cooler and reach in coolers.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, prep area. **Corrected On-Site**
Intermediate - No soap provided at handwash sink, prep area.
Basic - Grease accumulated under cooking equipment, throughout establishment.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wall soiled with accumulated food debris, throughout establishment.
Basic - Hood soiled with accumulated dust.
Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system, around electric fryer. **Repeat Violation**
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Reach-in cooler gasket torn/in disrepair, small cooler, pizza station.
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Buildup of rust like material on racks in the reach-in cooler, wait station.
Basic - Soil residue build-up on nonfood-contact surface, shelf above 3 compartment sink.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator, pizza station. **Repeat Violation**
Basic - Buildup of food debris/soil residue on equipment door handles, throughout. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than hand washing, storing Saran Wrap.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, pizza station and wait station. **Repeat Violation**
Intermediate - No soap provided at handwash sink pizza and wait station. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees, pizza station and wait station.
Basic - Wall soiled with accumulated food debris, throughout.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and cheese, reach in cooler. Corrected On Site. Employee moved to working cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Continental reach in cooler, ambiant air temperature 44 degrees. Informed operater no potentially hazadous food may be kept in cooler until maintaining 41 degrees or below.
Critical - Observed encrusted material on can opener.
Observed residue build-up on nonfood-contact surface, exterior of ice machine.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, all reach in cooler doors.
Critical - Handwash sink not accessible for employee use at all times, disharea, blocked by pan.
Critical - Hand wash sink lacking proper hand drying provisions, waitstation.
Critical - Handwashing cleanser lacking at handwashing lavatory, waitstation and disharea.
Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area, flour.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair, prep table by 3 compartment sink.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair, floor grate in disharea.
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface, between equipment on cookline.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface, handwashing sink faucets and handles.
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk in cooler shelves.
Violation: 36-14-1Observed grease accumulated on kitchen floor, under cookline.
Violation: 36-15-1Observed food debris accumulated on walk in floor.
Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.
Violation: 39-05-2Ventilation inadequate as evidenced by smoke in kitchen area, fryer located with no hood system. For reporting purposes only.
Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 01/09/12. Repeat Violation. At time of callback on 01/12/12 employee training still no provided.
Critical - Observed uncovered food in holding unit/dry storage area, flour.
Observed nonfood-contact equipment in poor repair, floor grate in disharea.
Observed nonfood-contact equipment in poor repair, prep table by 3 compartment sink.
Critical - Observed buildup of slime in the interior of ice machine.
Observed build-up of grease on nonfood-contact surface, between equipment on cookline.
Observed build-up of mold-like substance on surface of nonfood-contact surface, air curtain, walk in cooler.
Observed residue build-up on nonfood-contact surface, handwashing sink faucets and handles.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk in cooler shelves.
Critical - Hand wash sink lacking proper hand drying provisions, kitchen by prep table in kitchen.
Critical - Observed roach activity as evidenced by roaches found, 2. Corrected On Site. Operater killed, no other evidence at this time.
Observed grease accumulated on kitchen floor, under cookline.
Observed food debris accumulated on walk in floor.
Observed wall soiled with accumulated black debris in dishwashing area.
Ventilation inadequate as evidenced by smoke in kitchen area, fryer located with no hood system. For reporting purposes only.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 01/09/12. Repeat Violation.
Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
Critical - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
Critical - Please see inspection report for more details.
Critical - PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
Critical - (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Observed reach-in cooler gasket torn/in disrepair.
Critical - Observed buildup of slime in the interior of ice machine.
Observed gaskets with slimy/mold-like build-up.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Electrical outlet missing cover plate. For reporting purposes only.
Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - No handwashing sign provided at a handsink used by food employees.
Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Observed equipment in poor repair. observed reachin cooler in poor repair
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed nonfood-grade containers used for food storage.
Observed single-use containers (boxes and/or cans) reused for the storage of food.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed toxic item stored in food preparation area.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris.
Observed wall soiled with accumulated grease.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.
Carbon dioxide/helium tanks not adequately secured.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Insecticide/rodenticide use not in compliance with regulations.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Observed clean equipment stored on floor.
Observed equipment in poor repair. observed ice machine in poor condition
Critical - Observed flammable material stored around water heater. For reporting purposes only.
Critical - Observed food stored on floor. Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands.
Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated grease.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet mop not hung to dry.
Critical - Working containers of food removed from original container not identified by common name.