Jacaranda Pizza & Rest Improves its Sanitary Rating
8283 W Broward Blvd
Plantation, FL 33324
Health Inspection Reports
11/9/2016 | 13 Violations | Rating 4/5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on top of reach in cooler.
Basic - Employee personal items stored in or above a food preparation area. Bag above prep area. Employee removed bag **Corrected On-Site**
Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. At prep table.
Basic - Ice scoop handle in contact with ice. At ice machine by dining area.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between order rack and wall.
Basic - Open dumpster lid.
Basic - Soiled reach-in cooler gaskets. At back storage.
Basic - Wet mop not stored in a manner to allow the mop to dry. By back door.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Waitress at wait station. Employee washed hands upon request. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sliced deli meat at walk in cooler.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At front counter.
6/28/2016 | 32 Violations | Rating 3/5
Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.
Basic - Attached equipment soiled with accumulated dust, grease, or food debris, fan in kitchen.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on ware washing machine.
Basic - Carbon dioxide/helium tanks not adequately secured, in rear storage room.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, boxes of vegetables.
Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. **Repeat Violation**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
Basic - Food stored on floor, bag of salt in dry storage area.
Basic - Hole in or other damage to wall, by ware washing machine. **Repeat Violation**
Basic - In-use ice scoop stored on soiled surface between uses, on crate.
Basic - Inside/outside of dumpster not clean.
Basic - No handwashing sign provided at a hand sink used by food employees, in front pizza area. **Repeat Violation**
Basic - Open dumpster lid.
Basic - Reach-in freezer gasket torn/in disrepair.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers in waitstaff area. **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface, on shelf, in pizza prep area.
Basic - Soiled dry wiping cloth in use.
Basic - Stored food not covered in walk-in cooler, meat sauce, prepared lettuce, sausage.
Basic - Walk-in cooler/walk-in freezer floor soiled, walk in cooler.
Basic - Wall soiled with accumulated grease, food debris, and/or dust, grease in corner of 3 compartment sink.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
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, cheese.
High Priority - Pesticide/insecticide labeled for household use only present in establishment, raid flying insect on shelf over 3 compartment sink.
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Encrusted material on can opener blade.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, at bar and reach in freezer. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar.
Intermediate - Torn packages/bags of food exposing the contents to contamination, flour.
5/23/2016 | 21 Violations | Rating 3.75/5
Basic - Accumulation of food debris/soil residue on handwash sink, at bar.
Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.
Basic - Attached equipment soiled with accumulated dust, grease, or food debris, fan. **Repeat Violation**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, under hand wash sink in kitchen.
Basic - Ceiling/ceiling tile shows damage or is in disrepair,neater stained.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Coffee filters not stored in a protected manner to prevent contamination, in waitstaff area.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Floor soiled/has accumulation of debris.
Basic - Hole in or other damage to wall by ware washing machine. **Repeat Violation**
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - No handwashing sign provided at a hand sink used by food employees, in restrooms in bar area.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, in front service area.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No soap provided at handwash sink.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed, table top fryer, by ice machine. Notified Fire AHJ. For reporting purposes only.
12/17/2015 | 8 Violations | Rating 4.5/5
Basic - Attached equipment soiled with accumulated dust, grease, or food debris, fan over slicer.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hole in or other damage to wall, broken wall tiles by walk in cooler.
Basic - Soil residue build-up on nonfood-contact surface, over slicer.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
12/16/2015 | 11 Violations | Rating 4/5
Basic - Attached equipment soiled with accumulated dust, grease, or food debris, fan over slicer.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hole in or other damage to wall, broken wall tiles by walk in cooler.
Basic - Single-service articles not stored inverted or protected from contamination, take out container in rear pizza dough prep area.
Basic - Soil residue build-up on nonfood-contact surface, over slicer.
High Priority - Small flying insects in bar area. **Warning** At time of call back inspection, observed flies in bar area.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
12/14/2015 | 22 Violations | Rating 3/5
Basic - Attached equipment soiled with accumulated dust, grease, or food debris, fan over slicer.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on shelf in pizza dough prep area.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Faucet/handle missing at plumbing fixture, hot water handle at hand wash sink in kitchen. **Warning**
Basic - Floor soiled/has accumulation of debris.
Basic - Hole in or other damage to wall, broken wall tiles by walk in cooler.
Basic - Single-service articles not stored inverted or protected from contamination, take out container in rear pizza dough prep area.
Basic - Soil residue build-up on nonfood-contact surface, over slicer.
Basic - Stored food not covered in walk-in cooler, salad. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
High Priority - Small flying insects in bar area. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Hot water not provided/shut off at employee handwash sink, in kitchen at hand wash sink. **Warning**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pasta, sausage, sauce. **Repeat Violation**
Intermediate - Torn packages/bags of food exposing the contents to contamination, flour, in pizza dough prep area.
6/9/2015 | 20 Violations | Rating 3.25/5
Basic - Bathroom facility not clean, women.
Basic - Coffee filters not stored in a protected manner to prevent contamination, in waitstaff area.
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Floor area(s) covered with standing water, by ware washing machine.
Basic - Floor tiles missing, by ware washing machine.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Inside/outside of dumpster not clean.
Basic - Open dumpster lid.
Basic - Single-service articles improperly stored, aluminum pans on shelf by ice machine.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers in kitchen. **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface, under grill and ware washing racks.
Basic - Soiled dry wiping cloth in use.
Basic - Stored food not covered in walk-in cooler, salad, pasta, sausage. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.garlic and oil, operator discarded.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, at mop sink.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler. **Repeat Violation**
Intermediate - Soil residue in food storage containers, bread crumbs.
2/23/2015 | 10 Violations | Rating 4.5/5
Basic - Ceiling tile in disrepair, water stained.
Basic - Employee personal items stored in or above a food preparation area, cell phone.
Basic - Food stored in a prohibited area, ice machine stored in hallway between men and ladies restroom, not locked.
Basic - Food stored on floor, bag of flour in kitchen.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in pizza dough prep area.
Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in pizza dough prep area.
Basic - Stored food not covered in walk-in cooler, prepared beef,
Basic - Wall in disrepair, by ware washing machine.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
12/18/2014 | 27 Violations | Rating 2.75/5
Basic - Attached equipment soiled with accumulated dust, fan by slicer.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, oven.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, bag of carrots, container of prepared beef.
Basic - Ceiling tile in disrepair, water stained.
Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting in basket in dining room by coffee machine.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee personal items stored in or above a food preparation area, cell phone.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Food stored in a prohibited area, ice machine stored in hallway between men and ladies restroom, not locked.
Basic - Food stored on floor, bag of flour in kitchen.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in pizza dough prep area.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef on shelf over pizza dough.
Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in pizza dough prep area.
Basic - Soiled dry wiping cloth in use.
Basic - Stored food not covered in walk-in cooler, prepared beef,
Basic - Wall in disrepair, by ware washing machine.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Raw animal food not properly separated from ready-to-eat food, raw chicken stored next to prepared salad and sauce in walk in cooler.
High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over pizza dough in pizza prep area.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after using cell phone.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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, deli meat.
Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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, various food in walk in cooler.
Intermediate - Water pressure lacking at fixtures that require the use of water, hand wash sink by rear door.
3/20/2014 | 3 Violations | Rating 4.75/5
Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Basic - Food stored on floor. Observed cheese in the walk-in cooler stored on the floor at callback inspection.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Observed the same at the callback inspection.
3/20/2014 | 15 Violations | Rating 2.5/5
Basic - Build-up of grease on nonfood-contact surface. All cook line equipment. **Admin Complaint** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of cheese stored on the walk-in cooler floor **Admin Complaint** **Repeat Violation**
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris on the cook's line **Admin Complaint** **Repeat Violation**
Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed produce in the walk-in cooler
Basic - Walk-in cooler/walk-in freezer floor soiled. Observed this violation in the primary walk-in cooler. **Admin Complaint** **Repeat Violation**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta, cooked sausage shredded cheese, sliced ham, lasagne and pizza all out of temperature in both walk-in cooler. Remaking items were moved to other working reach-in coolers and freezers. **Admin Complaint** **Repeat Violation**
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. Observed a waitress put potato chips onto a customers plate bare handed. Stop sale issued for the potato chips on the plate and in the container they came out of. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed spaghetti sauce made the previous day at 49° **Admin Complaint** **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stop sale issued for pizza in the beer walk-in cooler and sausage, pasta, cold cuts, lasagne, all in the main walk-in cooler. **Admin Complaint** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed in the ice machine located near the bathrooms. **Admin Complaint** **Repeat Violation**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Nick NASCAR was asked basic questions about cooling and temperature control and was unable to answer any of the questions.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed the interior of the reach-in freezer on the cook's line to be soiled. **Admin Complaint** **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking for cooked sausage, cooked pastas, lasagne and sauces, all in the walk-in cooler. Observed no date marking of any kind in use. **Admin Complaint** **Repeat Violation**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All TCS food that was not stop saled, was moved to other working coolers. **Admin Complaint** **Repeat Violation**
3/20/2014 | 14 Violations | Rating 2.75/5
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of mozarella **Warning** observed the same at the callback inspection.
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. Drystorage areas **Warning**. Observed the same at the callback inspection.
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning** observed the same at the callback inspection.
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, plant foods, cold cuts, sausage, dairy products, chicken, poultry and seafood at 46-48f in the walk in cooler. Pizza at 47f on the beer walk in cooler **Warning**Observed pizza and milk at 45f in the beer walk in cooler. Discarded. 12/07/13. At callback inspection; observed the following walk-in cooler temperatures. Cooked pasta 46°, cooked sausage 51°, shredded cheese 49°, sliced ham 48°, lasagne 49°. Pizza in the beer walk-in cooler is 51°
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Marinara sauce cooling overnight found at 65f in the walk in cooler **Warning**Marinara and pizza sauce cooling overnight on the walk in cooler found at 68 and 57f. Stop sale order issued. 12/07/13 At callback inspection; observed the spaghetti sauce made the previous day to be 49°
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**Stop sale issued on pizza sauce and marinara sauce due to temperature abuse. 12/07/13 Observed the same at the callback inspection
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauces cooling in Deep closed containers inside the walk in cooler. **Warning**Pizza sauce, marinara sauce cooling overnight in deep closed containers. 12/07/13. Observed the same at the callback inspection.
Intermediate - Handwash sink missing in food preparation room or area. Salad area **Warning**. Could not determine where the salad area is
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, soups, pasta and chicken on the walk in cooler **Warning** Observed no date marking cooked sausage, pasta, lasagne, sauces in the walk-in cooler at the callback inspection.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** at callback inspection, still observed all employee training to be expired.
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Food walk in cooler and beer walk in cooler **Warning**TCS food in Beer walk in cooler at 45f. 12/07/13
12/7/2013 | 33 Violations | Rating 1/5
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
Basic - Case/container/bag of food stored on floor in kitchen. Flour **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of mozarella **Warning**
Basic - Ceiling tile in disrepair. Drystorage areas **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. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Food stored in dry storage area not covered. Breadcrumbs, sugar **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. Drystorage areas **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Men and women restrooms at the bar and bar handsink **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
Basic - Wall soiled with accumulated food debris. Prep areas **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cold cuts and mushrooms at 50f on the pizza station reach in cooler. Moved to the walk in cooler **Warning**Observed shredded cheese at 50°f on the pizza station reach in cooler, moved to another unit. 12/07/13
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, plant foods, cold cuts, sausage, dairy products, chicken, poultry and seafood at 46-48f in the walk in cooler. Pizza at 47f on the beer walk in cooler **Warning**Observed pizza and milk at 45°f in the beer walk in cooler. Discarded. 12/07/13
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Marinara sauce cooling overnight found at 65f in the walk in cooler **Warning**Marinara and pizza sauce cooling overnight on the walk in cooler found at 68 and 57°f. Stop sale order issued. 12/07/13
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**Stop sale issued on pizza sauce and marinara sauce due to temperature abuse. 12/07/13
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Equipment drain line draining into handwash sink. Women restroom at the bar **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauces cooling in Deep closed containers inside the walk in cooler. **Warning**Pizza sauce, marinara sauce cooling overnight in deep closed containers. 12/07/13
Intermediate - Handwash sink missing in food preparation room or area. Salad area **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. Kitchen **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza station reach in cooler **Warning**Observed cheese on the pizza station reach in cooler at 50°f. 12/07/13
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, soups, pasta and chicken on the walk in cooler **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Food walk in cooler and beer walk in cooler **Warning**TCS food in Beer walk in cooler at 45°f. 12/07/13
12/6/2013 | 40 Violations | Rating 0/5
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
Basic - Case/container/bag of food stored on floor in kitchen. Flour **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of mozarella **Warning**
Basic - Ceiling tile in disrepair. Drystorage areas **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. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Food stored in dry storage area not covered. Breadcrumbs, sugar **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. Drystorage areas **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Men and women restrooms at the bar and bar handsink **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
Basic - Wall soiled with accumulated food debris. Prep areas **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cold cuts and mushrooms at 50°f on the pizza station reach in cooler. Moved to the walk in cooler **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, plant foods, cold cuts, sausage, dairy products, chicken, poultry and seafood at 46-48°f in the walk in cooler. Pizza at 47°f on the beer walk in cooler **Warning**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and cut lettuce at 59-61°f on the prep area. Moved inside a cooler **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline. **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. Cooked pizza, bread at the cookline **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. Garlic and oil at the prep area at 67°f, moved inside a cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Marinara sauce cooling overnight found at 65°f in the walk in cooler **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sliced pizza at 90°f on the pizza station, cooked pasta on the soup station at 80°f, explained time control procedure, using time in lieu of temperature. Chicken broth and marinara sauce at the cookline at 90-126°f, reheated to 165°f **Corrected On-Site** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After scratching head then engage in food preparation. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Equipment drain line draining into handwash sink. Women restroom at the bar **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauces cooling in Deep closed containers inside the walk in cooler. **Warning**
Intermediate - Handwash sink missing in food preparation room or area. Salad area **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. Kitchen **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza station reach in cooler **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. Sauces, soups, pasta and chicken on the walk in cooler **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Food walk in cooler and beer walk in cooler **Warning**
3/21/2013 | 8 Violations | Rating 4.75/5
Basic - Food stored in holding unit not covered.
Basic - Food stored on floor.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Food debris accumulated on kitchen floor. **Warning**
9/26/2012 | 17 Violations | Rating 3.75/5
Critical - Observed uncovered food in holding unit/dry storage area. sausages, sauces, vegetables, lettuce chopped Repeat Violation.
Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside sugar
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled walk-in cooler shelves.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on mixer head.
Observed residue build-up on nonfood-contact surface. shelves, rolling racks, where oven pans stored
Observed residue build-up on nonfood-contact surface. seasoning containers Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout kitchen
Critical - No handwashing sign provided at a handsink used by food employees. women restroom
Observed food debris accumulated on walk in cooler floor.
Wall not smooth and easily cleanable. missing tile area by walk in cooler
Observed attached equipment soiled with accumulated dust. fan guards walk in cooler Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Lights missing the proper shield, sleeve coatings or covers. broken light shield kitchen Repeat Violation.
4/9/2012 | 13 Violations | Rating 3.75/5
Critical - Observed food stored on floor. seafood, carrots Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. sausages, salad
Equipment or utensils not designed or constructed in a durable manner. cupno handle inside sugar
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Advised operator to use 3 compartment sink until dishmachine is able to maintain proper sanitizer level Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets. pizza station
Critical - Observed encrusted material on can opener.Repeat Violation.
Observed residue build-up on nonfood-contact surface. interior of reach in freezer
Observed residue build-up on nonfood-contact surface. seasoning containers
Observed wall soiled with accumulated black debris in dishwashing area.
Observed attached equipment soiled with accumulated dust. fanan guards walk in cooler
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Lights missing the proper shield, sleeve coatings or covers.
10/21/2011 | 6 Violations | Rating 4.75/5
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, pastrami moved to walk in Corrected On Site.10/21/11 ham, 37- cheese, 38, pastrami 38
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.
Violation: 36-12-1Floors not constructed easily cleanable.
Violation: 37-03-1Observed wall in disrepair. by walk in cooler
Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. walk in cooler
8/9/2011 | 26 Violations | Rating 1.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, pastrami moved to walk in Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. advised operator to not use until system able to maintain proper temp cooler by oven in kitchen
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed food stored on floor. carrots, tomatoes walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. sauces, shrimp, sausages, various items walk in cooler and flour dry area
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza station and throughout kitchen Corrected On Site.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee wash hands in 3 compartment sink
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee with no hair restraint. all cooks food handlers
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 advised operator to not use until system able to maintain proper strength
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted material on can opener.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout kitchen and pizza station cooler
Observed gaskets with slimy/mold-like build-up. throughout all reach in coolers
Plumbing system in disrepair. hand sink in kitchen
Critical - No handwashing sign provided at a handsink used by food employees. hand sink in kitchen
Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door Repeat Violation.
Floors not constructed easily cleanable.
Observed wall in disrepair. by walk in cooler
Observed attached equipment soiled with accumulated dust. fan guards walk in cooler
Observed hole in ceiling. kitchen
Observed dusty ceiling tiles and/or air conditioning vent covers.
Lights missing the proper shield, sleeve coatings or covers. walk in cooler
Observed unnecessary items on the premise. Repeat Violation.
4/26/2011 | 12 Violations | Rating 4/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. chipped platesCorrected On Site.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.cookline
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
Observed single-service articles stored without protection from contamination. Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed floor area(s) covered with standing water.server station Corrected On Site.
Observed wall soiled with accumulated food debris.cookline
Observed ceiling soiled with accumulated dust.
Lights missing the proper shield, sleeve coatings or covers.
Observed unnecessary items on the premise.
8/17/2010 | 10 Violations | Rating 4/5
Critical - Observed food stored on floor.w/cooler .
Critical - Observed uncovered food in holding unit/dry storage area.w/cooler .
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
Observed build-up of grease on nonfood-contact surface.hood
Equipment and utensils not properly air-dried.glasses .
Faucet defective at plumbing fixture.3 comp.sink.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door.
Observed wall in disrepair.by w/cooler
Observed attached equipment soiled with accumulated grease.hoodfilters .
4/6/2009 | 9 Violations | Rating 3.75/5
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.around handsink .
Nonfood-contact equipment not designed and constructed in a durable manner.no splashguard at handsinks
Critical - Observed encrusted material on can opener.
Critical - Observed food stored on floor.
Observed grease accumulated under cooking equipment.
Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
Critical - Observed toxic item stored by food. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.w/cooler
Observed wall in disrepair.rear kitchen.
11/6/2008 | 12 Violations | Rating 3/5
Observed attached equipment soiled with accumulated grease. hood filters.
Observed build-up of grease on nonfood-contact surface. hood
Critical - Observed emplyee switch from working with raw food to ready-to-eat food without washing hands.
Critical - Observed emplyee switch fromworking with raw food to ready-to-eat food without washing hands. cook.
Critical - Observed food stored on floor. w/cooler
Critical - Observed food-contact surfaces encrusted with grease and /or soil deposits. tray racks in w/cooler
Observed grease accumulated under cooking equipment. kitchen.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese. 45 F. need time in lue of temp. sign or keep same at 41 or below.
Observed residue build-up on nonfood-contact surface. kitchen shelves.
Critical - Observed tray with raw meat placed on prep. table and surface used without sanitizing same.
Critical - Observed uncovered food in holding unit/dry storage area w/cooler.
11/6/2008 | 12 Violations | Rating 3/5
Critical - Observed tray with ra meat placed on prep. table and surface used without sanitizing same.
Observed attached equipment soiled with accumulated grease.hood filters.
Observed build-up of grease on nonfood-contact surface.hood
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.cook.
Critical - Observed food stored on floor.w/cooler
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.tray racks in w/cooler.
Observed grease accumulated under cooking equipment.kitchen.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese.45 F.need time in lue of temp.sign or keep same at 41 or below.
Observed residue build-up on nonfood-contact surface.kitchen shelves.
Critical - Observed uncovered food in holding unit/dry storage area.w/cooler.