Spring Hill News | BISTRO (THE) Restaurant Inspection Records

BISTRO (THE)

10 S MAIN ST, BROOKSVILLE


Inspection records

Sep 05, 2019

HIGH
INTERMEDIATE
BASIC
2
1
6

Violations

  • Basic - Carbon dioxide/helium tanks not adequately secured. Tank by back door
  • Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Old acoustic tile
  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, **Repeat Violation**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink sitting on cutting board by soup station **Corrected On-Site**
  • Basic - Floor not cleaned when the least amount of food is exposed.
  • Basic - Floors not maintained smooth and durable. Kitchen **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 127° Operator reheated to 165° **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger meat over chicken salad and deli pastrami **Corrected On-Site** **Repeat Violation**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes **Corrected On-Site** **Repeat Violation**

Mar 15, 2019

HIGH
INTERMEDIATE
BASIC
0
1
4

Violations

  • Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation** - From follow-up inspection 2019-03-15: **Time Extended**
  • Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2/19 - From follow-up inspection 2019-03-15: **Time Extended**
  • Basic - - From initial inspection : Basic - Equipment in poor repair. * cabinet off behind bar * screen door off back door * rusty shelving in kitchen - From follow-up inspection 2019-03-15: **Time Extended**
  • Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors need to be repainted or sealed **Repeat Violation** - From follow-up inspection 2019-03-15: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector plate - From follow-up inspection 2019-03-15: **Time Extended**

Mar 13, 2019

HIGH
INTERMEDIATE
BASIC
4
3
7

Violations

  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
  • Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2/19
  • Basic - Equipment in poor repair. * cabinet off behind bar * screen door off back door * rusty shelving in kitchen
  • Basic - Floors not maintained smooth and durable. Floors need to be repainted or sealed **Repeat Violation**
  • Basic - Garbage on the ground and/or pad around dumpster. Empty boxes, oil container, Panko bag
  • Basic - Single-service articles improperly stored. Foam cups on floor
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line by extinguisher and wall behind knives and Coca Cola fridge
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door produce cooler- Cut lettuce 47° Two door stand up cooler- Ambient thermometer says 48° Raw ground beef 44° rechecked 48° Sliced Cheese 44° rechecked 48° Eggs 45° rechecked 46° Operator states the cooler was emptied and cleaned today and then items were put back in this afternoon. Operator iced down and removed items to operational coolers at end of inspection Cooks line cooler- Beef 49° rechecked 46° Cheese 49° rechecked 46° Shredded cheese 49° rechecked 46° Turkey 49° rechecked 46° Ambient thermometer 40° Operator moved all items from the bottom of the cooler into an operational cooler . The items on top were iced down Operator will monitor t
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One live fly on cooks line
  • High Priority - Raw animal food stored over ready-to-eat food. * raw corned beef over dressings on cooks line *raw beef over bacon in two door stand up cooler **Corrected On-Site**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 100 ppm Operator added water. 50 ppm **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector plate
  • Intermediate - Commercially processed and prepared onsite ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. * sliced cheese * mashed *milk * heavy cream All prepared, sliced and opened 3/11 Several items are not datemarked.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty dishes Operator cannot use the hand sink for anything other than washing hands. **Corrected On-Site**

Nov 27, 2018

HIGH
INTERMEDIATE
BASIC
0
0
4

Violations

  • Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above equipment in kitchen - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended** - From follow-up inspection 2018-11-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen and bar **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended** - From follow-up inspection 2018-11-27: Same **Time Extended**
  • Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. By back door **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended** - From follow-up inspection 2018-11-27: Still has ice buildup. Also dirty. **Time Extended**
  • Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended** - From follow-up inspection 2018-11-27: Still dirty **Time Extended**

Oct 02, 2018

HIGH
INTERMEDIATE
BASIC
0
2
5

Violations

  • Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above equipment in kitchen - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**
  • Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen and bar **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**
  • Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. By back door **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. *One door bar cooler *Cooks line cooler - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**
  • Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Aaron Took test but does not have a copy of certificate. **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**
  • Intermediate - - From initial inspection : 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. - From follow-up inspection 2018-09-27: **Time Extended** - From follow-up inspection 2018-10-02: **Time Extended**

Sep 27, 2018

HIGH
INTERMEDIATE
BASIC
1
2
6

Violations

  • Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above equipment in kitchen - From follow-up inspection 2018-09-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen and bar **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. By back door **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. *One door bar cooler *Cooks line cooler - From follow-up inspection 2018-09-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink - From follow-up inspection 2018-09-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Server window needs to be re painted. - From follow-up inspection 2018-09-27: **Time Extended**
  • High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 81° sitting on counter. Server states butters are discarded and shouldn't be there. Ground beef 58° rechecked 43° brought in from Walmart. Operator just purchased. Moved to freezer. Two door reach in cooler - Chicken 48° rechecked 44°;sitting on counter and put away when inspector came. Pasta 46° Dill pickle soup 46° rechecked 45° Heavy cream 47° rechecked 46° Shredded cheese 48° rechecked 47° Ambient thermometer states 50° down to 37° at end of visit. Operator tuned cooler colder and will monitor and move. Three door cooler on cooks line- Top left Salsa 49° Cooked onions 46° rechecked 45° Cheese 49° rechecked 47° Ambient thermometer states 41° Three door cooler - All food is stored on ice because the cooler is not
  • Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Aaron Took test but does not have a copy of certificate. **Repeat Violation** - From follow-up inspection 2018-09-27: **Time Extended**
  • Intermediate - - From initial inspection : 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. - From follow-up inspection 2018-09-27: **Time Extended**

Sep 26, 2018

HIGH
INTERMEDIATE
BASIC
3
4
10

Violations

  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above equipment in kitchen
  • Basic - Floors not maintained smooth and durable. Kitchen and bar **Repeat Violation**
  • Basic - Ice buildup in reach-in freezer. By back door **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink **Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken sitting on counter.
  • Basic - Reach-in cooler gasket torn/in disrepair. *One door bar cooler *Cooks line cooler
  • Basic - Soil residue build-up on nonfood-contact surface. ** outside of mop bucket **Repeat Violation**
  • Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wood food-contact surface not properly sealed. Server window needs to be re painted.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 81° sitting on counter. Server states butters are discarded and shouldn't be there. Ground beef 58° rechecked 43° brought in from Walmart. Operator just purchased. Moved to freezer. Two door reach in cooler - Chicken 48° rechecked 44°;sitting on counter and put away when inspector came. Pasta 46° Dill pickle soup 46° rechecked 45° Heavy cream 47° rechecked 46° Shredded cheese 48° rechecked 47° Ambient thermometer states 50° down to 37° at end of visit. Operator tuned cooler colder and will monitor and move. Three door cooler on cooks line- Top left Salsa 49° Cooked onions 46° rechecked 45° Cheese 49° rechecked 47° Ambient thermometer states 41° Three door cooler - All food is stored on ice because the cooler is not operational. Chicken salad 51° rechecke
  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated. **Corrective Action Taken**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm
  • Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Aaron Took test but does not have a copy of certificate. **Repeat Violation**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room 85° Women's room 95°
  • 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 - Ready-to-eat and commercially processed potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad Raw scallops Raw shrimp **Repeat Violation**

Apr 25, 2018

HIGH
INTERMEDIATE
BASIC
0
1
4

Violations

  • Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning** - From follow-up inspection 2018-04-25: **Time Extended**
  • Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Need to be repainted or sealed **Warning** - From follow-up inspection 2018-04-25: **Time Extended**
  • Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Next to three compartment sink **Repeat Violation** **Warning** - From follow-up inspection 2018-04-25: **Time Extended**
  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. Mop - From follow-up inspection 2018-04-25: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Aaron **Warning** - From follow-up inspection 2018-04-25: **Time Extended**

Apr 24, 2018

HIGH
INTERMEDIATE
BASIC
3
3
5

Violations

  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning**
  • Basic - Floors not maintained smooth and durable. Need to be repainted or sealed **Warning**
  • Basic - Ice buildup in reach-in freezer. Next to three compartment sink **Repeat Violation** **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. Mop
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Two door true cooler Pasta 46° Raw hamburger 46° Turkey 46° Ambient thermometer says 47° Operator lowered temperature and will add ice and monitor **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 door cooler on left Egg 44° operator added water to ice Three door cooler on right- All above the rim of the cooler Cut cabbage 47° Sliced deli turkey 47° Sliced deli roast beef 47° Operator unstacked items and moved items to different cooler **Corrective Action Taken** **Warning**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm Corrected to 50 ppm **Corrected On-Site** **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. Cheeses Heavy cream Milk **Warning**
  • Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Aaron **Warning**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Two door true cooler Refrigerator Two door dry storage cooler **Warning**

Apr 24, 2018

HIGH
INTERMEDIATE
BASIC
3
3
5

Violations

  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning**
  • Basic - Floors not maintained smooth and durable. Need to be repainted or sealed **Warning**
  • Basic - Ice buildup in reach-in freezer. Next to three compartment sink **Repeat Violation** **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. Mop
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Two door true cooler Pasta 46° Raw hamburger 46° Turkey 46° Ambient thermometer says 47° Operator lowered temperature and will add ice and monitor **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 door cooler on left Egg 44° operator added water to ice Three door cooler on right- All above the rim of the cooler Cut cabbage 47° Sliced deli turkey 47° Sliced deli roast beef 47° Operator unstacked items and moved items to different cooler **Corrective Action Taken** **Warning**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm Corrected to 50 ppm **Corrected On-Site** **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. Cheeses Heavy cream Milk **Warning**
  • Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Aaron **Warning**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Two door true cooler Refrigerator Two door dry storage cooler **Warning**

Jan 16, 2018

HIGH
INTERMEDIATE
BASIC
0
0
1

Violations

  • Basic - - From initial inspection : - From inspection on 2017-10-30: Basic - Reach-in cooler gasket torn/in disrepair. Cooks line - From follow-up inspection on 2017-11-01: **Time Extended** - From follow-up inspection 2018-01-08: **Time Extended** - From follow-up inspection 2018-01-16: **Time Extended**

Jan 08, 2018

HIGH
INTERMEDIATE
BASIC
0
1
2

Violations

  • Basic - - From initial inspection : - From inspection on 2017-10-30: Basic - Ice buildup in reach-in freezer. Reach in freezer in kitchen. **Repeat Violation** - From follow-up inspection on 2017-11-01: **Time Extended** - From follow-up inspection 2018-01-08: Still has buildup **Time Extended**
  • Basic - - From initial inspection : - From inspection on 2017-10-30: Basic - Reach-in cooler gasket torn/in disrepair. Cooks line - From follow-up inspection on 2017-11-01: **Time Extended** - From follow-up inspection 2018-01-08: **Time Extended**
  • Intermediate - - From initial inspection : - From inspection on 2017-10-30: Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room 90° Women's room 95° - From follow-up inspection on 2017-11-01: It is in the process of being fixed. **Time Extended** - From follow-up inspection 2018-01-08: Women's room 90° Men's room 95° Spoke with operator on the phone, the landlord is in the process of fixing the hot water in the bathroom and needs a 7 day time extension **Time Extended**

Nov 01, 2017

HIGH
INTERMEDIATE
BASIC
0
2
2

Violations

  • Basic - - From inspection on 2017-10-30: Basic - Ice buildup in reach-in freezer. Reach in freezer in kitchen. **Repeat Violation** - From follow-up inspection on 2017-11-01: **Time Extended**
  • Basic - - From inspection on 2017-10-30: Basic - Reach-in cooler gasket torn/in disrepair. Cooks line - From follow-up inspection on 2017-11-01: **Time Extended**
  • Intermediate - - From inspection on 2017-10-30: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection on 2017-11-01: **Time Extended**
  • Intermediate - - From inspection on 2017-10-30: Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room 90° Women's room 95° - From follow-up inspection on 2017-11-01: It is in the process of being fixed. **Time Extended**

Oct 30, 2017

HIGH
INTERMEDIATE
BASIC
3
2
2

Violations

  • Basic - Ice buildup in reach-in freezer. Reach in freezer in kitchen. **Repeat Violation**
  • Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm Corrected to 50 ppm **Corrected On-Site**
  • 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. Kitchen employee slicing turkey with bare hands. Establishment has no gloves Educated employee to use deli paper **Corrective Action Taken**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm **Corrected On-Site** **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room 90° Women's room 95°

Apr 06, 2017

HIGH
INTERMEDIATE
BASIC
0
0
1

Violations

  • Basic - - From inspection on 2017-03-01: Basic - Ice buildup in reach-in freezer. In kitchen - From follow-up inspection on 2017-04-06: **Time Extended**

Apr 05, 2017

HIGH
INTERMEDIATE
BASIC
4
0
2

Violations

  • Basic - Ice buildup in reach-in freezer. In kitchen
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
  • 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.
  • 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. See stop sale. Chicken 50°
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 24 pounds of Chicken cooling from 3 pm the day before put into the reach in cooler in a deep pan
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm

Mar 22, 2017

HIGH
INTERMEDIATE
BASIC
1
0
0

Violations

  • High Priority - - From inspection on 2017-03-21: High - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection on 2017-03-21: **Time Extended** - From follow-up inspection on 2017-03-22: **Time Extended**

Mar 21, 2017

HIGH
INTERMEDIATE
BASIC
3
1
0

Violations

  • High Priority - - From inspection on 2017-03-21: High - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection on 2017-03-21: **Time Extended**
  • High Priority - - From inspection on 2017-03-21: 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 Hole in the sanitizer line - From follow-up inspection on 2017-03-21: **Time Extended**
  • High Priority - - From inspection on 2017-03-21: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit Three door lift top cooler on cooks line-. Bean sprouts 49° Feta 49° Cheese 49° Operator states the cooler has been open and closed. I instructed the operator to move all Time Temperature Control for Safety Foods to an operational cooler. **Corrective Action Taken** - From follow-up inspection on 2017-03-21: **Time Extended**
  • Intermediate - - From inspection on 2017-03-21: Intermediate - Accumulation of black/green mold-like substance inside the ice bin. - From follow-up inspection on 2017-03-21: **Time Extended**

Mar 21, 2017

HIGH
INTERMEDIATE
BASIC
6
1
1

Violations

  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • High Priority - High - Operating with an expired Division of Hotels and Restaurants license.
  • 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 Hole in the sanitizer line
  • High Priority - Live rodent present. Two live rodents on glue boards behind refrigerator. Operator disposed of in dumpster.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit Three door lift top cooler on cooks line-. Bean sprouts 49° Feta 49° Cheese 49° Operator states the cooler has been open and closed. I instructed the operator to move all Time Temperature Control for Safety Foods to an operational cooler. **Corrective Action Taken**
  • High Priority - Rodent activity present as evidenced by rodent droppings found. Forty dry Rodent droppings behind equipment in prep area. Ten dry underneath sandwich cooler on cooks line. Ten moist rodent droppings by glue board behind refrigerator In prep room.
  • High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Pile of Rid X on floor by back door
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Sep 30, 2016

HIGH
INTERMEDIATE
BASIC
0
2
1

Violations

  • Basic - - From inspection on 2016-09-26: Basic - Floors not maintained smooth and durable. - From follow-up inspection on 2016-09-30: **Time Extended**
  • Intermediate - - From inspection on 2016-09-26: Intermediate - Accumulation of black/green mold-like substance inside the ice bin. - From follow-up inspection on 2016-09-30: **Time Extended**
  • Intermediate - - From inspection on 2016-09-26: Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.3-12-10 on ice machine must be done yearly. - From follow-up inspection on 2016-09-30: Ordered. **Time Extended** **Corrective Action Taken**

Sep 26, 2016

HIGH
INTERMEDIATE
BASIC
4
2
5

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ceiling tile dusty over soup station.
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door. **Repeat Violation**
  • Basic - Floors not maintained smooth and durable.
  • Basic - Gaskets with slimy/mold-like build-up. Stand up Freezer
  • Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door **Repeat Violation** **Admin Complaint**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lift top cooler to the left on cooks line. Melon 49°, Cheese 50°. Sour cream 50° instructed operator to move all Time Temperature Control for Safety Foods into a separate cooler and ice down. Also instructed operator to not use the cooler until All Time Temperature Control for Safety foods can be cold held at 41° or below. Operator needs to check the core temperature of the food to ensure the temperature is 41° or below as well as checking the ambient temperature. **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Tomato soup 112° reheated quickly to 165° **Corrected On-Site**
  • High Priority - Rodent activity present as evidenced by rodent droppings found. Ten dry droppings found on the floor behind deli slicer. Operator Cleaned up. **Corrected On-Site** **Admin Complaint**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
  • Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.3-12-10 on ice machine must be done yearly.

All data from myfloridalicense.com