Victory Restaurant & Lounge

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Dishwashing facilities and test kits
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked white rice stored inside walk in cooler not dated. As per chef two days prior. Employee dated.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken container stored over raw lamb container at walk in cooler. Employee stored properly.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored by dishwasher. Employee discarded.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed reach in cooler gaskets torn at drawers by cook line.
• Dishwashing facilities and test kits
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep table. Employee took to three compartment sink to be cleaned.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler across cook line soiled.
• Single-service items
  • Basic: Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws provided for customer self-service not individually wrapped at bar area. Employee stored properly.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed hand sink at hookah bar area used as a dump sink.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed one dead roach at storage by stairs.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 25+ droppings at second floor storage near stairs. Observed approximately 10+ droppings at second floor by AC unit pipes. Next to freezer upstairs storage.
  • Basic: Dead rodent present. Observed a dead rodent at second floor storage next to freezer upstairs.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Observed standing water at floor by bar area.
  • Basic: Floor soiled/has accumulation of debris. Observed floor under counter soiled by bar area hookah.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Observed second floor storage by alcohol storage.
• Manager certification and employee training
  • 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/hotels-restaurants/food-lodging/food-manager/

The inspector came back and found the problems fixed.

• Dishwashing facilities and test kits
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Single-service items
  • Basic: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. Observed cooked rice container as per chef today at 2pm, cooked rice (56°F - Cold Holding), more than 6 hours.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cooked rice container as per chef today at 2pm, cooked rice (56°F - Cold Holding), more than 6 hours.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Observe cook line utensil at room temperature 88°F.
  • Basic: In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine. Employee took to three compartment sink to be cleaned.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
  • Basic: Old labels stuck to food containers after cleaning. Observed old labels on clean containers with raw vegetables at walk in cooler.
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled across cook line prep area.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed near reach in freezer.
• Clean equipment storage and air drying
  • Basic: Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor by ice machine. Employee stored properly.
• Single-service items
  • Basic: Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at bar and hookah station. Observed knives and towel inside hand sink at kitchen.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by hookah station. Observed no paper towel at hand sink ware washing area.Employee provided.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 100+ droppings at dry storage second floor by Ac unit pipes. Observed approximately 50+ droppings on top of lid of containers with rice and grits at dry storage. Observed approximately 25 droppings at racks with clean plates at second floor storage. Observed approximately 10 droppings at hookah station at counter.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Observed standing water on floor by ware washing area.
  • Basic: Hole in or other damage to wall. Observed a hole at wall at food runners station.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ware washing area.
• Lighting
  • Basic: Light shield damaged/in disrepair. Observed above three compartment sink.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. By runners station.