- Basic - Reach-in cooler gasket torn/in disrepair. Wait station near bar. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration dates on any employee training certificate. **Warning**
|
08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Drawers to low boy reach in cooler under grill does not close properly. Observed chicken at 44f **Warning** 8/11/14: items removed out of low boy. Talked to operator about fixing the tracks on side of unit so drawers close properly.
- Basic - Reach-in cooler gasket torn/in disrepair. Wait station near bar. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in make salad dressing reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce tomato stack 46f, cream dressing 50f. Observed ambient temp of make reach in cooler at 48f. **Warning** 8/11/14: observed ambient temperature at 49f. Chef stated appointment made with refrigeration repair person to fix unit. Top items place in ice bath. All items removed from bottom.
- Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration dates on any employee training certificate. **Warning**
- Intermediate - Refrigerated drawers 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. on cook line. **Warning** 8/11/14: observed pasta reach in cooler drawers at 46f ambient. Operator discarded pasta 46f. Chef stated appointment was scheduled for refrigeration repair person to repair unit.
- Intermediate - Significant Accumulation of black mold-like substance inside the ice bin on interior rim at both wait stations. **Warning**
- Intermediate - Significant amount of Encrusted material on can opener blade. In dish washing/ prep area. **Warning**
|
08/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Drawers to low boy reach in cooler under grill does not close properly. Observed chicken at 44f **Warning** 8/11/14: items removed out of low boy. Talked to operator about fixing the tracks on side of unit so drawers close properly.
- Basic - Reach-in cooler gasket torn/in disrepair. Wait station near bar. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in make salad dressing reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce tomato stack 46f, cream dressing 50f. Observed ambient temp of make reach in cooler at 48f. **Warning** 8/11/14: observed ambient temperature at 49f. Chef stated appointment made with refrigeration repair person to fix unit. Top items place in ice bath. All items removed from bottom.
- Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration dates on any employee training certificate. **Warning**
- Intermediate - Refrigerated drawers 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. on cook line. **Warning** 8/11/14: observed pasta reach in cooler drawers at 46f ambient. Operator discarded pasta 46f. Chef stated appointment was scheduled for refrigeration repair person to repair unit.
- Intermediate - Significant Accumulation of black mold-like substance inside the ice bin on interior rim at both wait stations. **Warning**
- Intermediate - Significant amount of Encrusted material on can opener blade. In dish washing/ prep area. **Warning**
|
08/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Significant dust build up on ice machine filter. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed employee clothes next to clean glasses at wait station closer to kitchen. **Warning**
- Basic - Equipment in poor repair. Drawers to low boy reach in cooler under grill does not close properly. Observed chicken at 44f **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Observer tongs in sanitizer bucket near oven on cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water 62f near dessert make reach in cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Wait station near bar. **Warning**
- Basic - Significant ice buildup in reach-in freezer. Next to dessert make reach in cooler. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. Observed ketchup on wall at wait station closer to kitchen. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Waiter station near kitchen: 100 ppm, waiter station near bar: 0 ppm **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in make salad dressing reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce tomato stack 46f, cream dressing 50f. Observed ambient temp of make reach in cooler at 48f. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Tomato tapenade 55f, tomatoes 50f **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers on cookline. Pasta 54f, 50f. **Warning**
- High Priority - Equipment and utensils wiped dry with wiping cloth after the application of the sanitizer solution. **Warning**
- High Priority - Food with mold-like growth. See stop sale. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw fish filets next to french fries in reach in freezer. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Observed food at cold holding table above 41f. Tomatoes 50f, tomato tapenade 55f. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At bar closer to entrance. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket of to go utensils in hand sink at bar closer to entrance. **Warning**
- Intermediate - Make 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. Salad dressing make reach in cooler ambient temp 48f. Observed lettuce and tomato stack at 46f, cream dressing at 50f. **Warning**
- Intermediate - No soap provided at handwash sink. At bar closer to entrance. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration dates on any employee training certificate. **Warning**
- Intermediate - Refrigerated drawers 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. on cook line. **Warning**
- Intermediate - Significant Accumulation of black mold-like substance inside the ice bin on interior rim at both wait stations. **Warning**
- Intermediate - Significant amount of Encrusted material on can opener blade. In dish washing/ prep area. **Warning**
- Intermediate - Slight Accumulation of substance in the interior of the ice machine. **Warning**
|
08/08/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. / in chemical closet at downstairs prep kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. / cook at cook line **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. / at bar
- Basic - Floor under/ behind three-compartment sink area soiled.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. At cook line **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. / main kitchen **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. / at bar
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in wic
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Raw beef burger temped 48F at cook line reach in cooler, less than 2 hrs **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. /. Container of tuna salad date marked 5/23 in reach in cooler **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / at wait station
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / main kitchen and downstairs prep kitchen
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / bar **Corrected On-Site**
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. WALL OPPOSITE ICE MACHINE IN MAIN KITCHEN
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. BAR DM NOT DISPENSING SANITIZER AT RECOMMENDED LEVELS
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. KITCHEN VENTS
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. PREP TABLE COOLER DRIPPING CONDENSATION INSIDE OF UNIT.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. BOTH SERVICE STATIONS AND BAR
- Basic - Reach-in cooler gasket torn/in disrepair. COOLER ON BACKSIDE OF COOKLINE
- Basic - Reach-in cooler shelves with rust that has pitted the surface. COOLER ON FAR LEFT OF COOLER LINE.
- Basic - Stored food not covered in chest freezer. FRENCH BREAD IN FREEZER NEXT TO DESSERT PREP COOLER
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. CLOTH DRAPED OVER LEDGE NEXT TO OUTDOOR SERVER STATION **Repeat Violation**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. OBSERVED 3 SANIBUCKETS ON SOILED FLOOR.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. APP/DESSERT PREP COOLER: BEEF TIPS,46°; TUNA SALAD,47°; CHEDDAR, 48°; CHOCOLATE TRIFLE, 48°
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. BRUSHETTA , DATED 11/26
- 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. MILK IN BAR COOLER.
- Intermediate - Foreign material on can opener blade. BLUE FIBERS ON BLADE
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. BAR HWS
- Intermediate - Handwash sink used for purposes other than handwashing. BAR HWS USED FOR LINEN STORAGE **Corrected On-Site**
|
12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/21/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in dish storage area not inverted or protected. **Warning**
- Basic - Light not functioning. Basement dry storage. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered undercooked. **Warning** on 8/12/2013, operator has no proof of parasite destruction for undercooked salmon. According to operator, salmon is smoked in house and operator does not know what cooking/smoking temperature of the salmon.
- Intermediate - Proof of required state approved employee training not available 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**
|
8/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. In basement storage. **Warning**
- Basic - Ceiling tile missing. Basement kitchen prep area in several areas. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in dish storage area not inverted or protected. **Warning**
- Basic - Cloth used as a food-contact surface. Broccoli store on cloth **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **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. Employee drink on shelf next to RTE foods. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make table on the cook line. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on clean pot rack in dish area. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with Bracelet on. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container without handle used touching the flour. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Next to the grill **Warning**
- Basic - Light not functioning. Basement dry storage. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Stored food not covered in walk-in freezer. Pasta in WIF uncovered. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies over chocolate pudding and cake. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE Lin. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter 95F cook line second temp 140F **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee on cook line failed to wash hands between changing gloves. **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. Fresh garlic and oil 62F on cook line **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered undercooked. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter dated 4/17. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **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. 2 containers of Butter dated 4/17 **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. **Warning**
- Intermediate - Proof of required state approved employee training not available 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**
- 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**
|
4/25/2013 | Routine - Food | Warning Issued |
- Critical - Build up of grease inside the smoker
- Critical - Can opener too soiled COS
- Cooking oils must be stored 6" off the floor
- Cutting knife stored between the prep cooler and panel COS
- Employee jackets stored on the rack downstairs with foods COS
- Employees at the cookline without the hair restraint COS
- Critical - Handsink in kitchen blocked with trash can and food tray COS
- Maintain the mop sink area down stairs clean
- Scoop for scooping the chicken stored in ice COS
- Single service items must be stored protected or inverted (Coffee filters at the wait area - to go food containers) COS
- Water filters on the ice machines must be dated
|
12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried - metal containers - dishwash area. Corrected On Site.
|
5/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee wearing watch and threaded bracelets.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site. Callback inspection: employee observed not wearing hair restraint.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. Repeat Violation. Bar.
- Violation: 24-08-1 Equipment and utensils not properly air-dried - metal containers - dishwash area. Corrected On Site.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink - ladies restroom
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 05-30-12.
|
4/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - oven utensil storefd next to hand wash sink - risk of splash contamination . Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours - red peppet cream sauce - 70-83F after 2.5 hours - center 83F - cooled to 60F within 2 hours 35 minutes. Corrected On Site.
- Equipment and utensils not properly air-dried - metal containers - dishwash area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink - ladies restroom
- 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. This violation must be corrected by : 05-30-12.
- Critical - Observed buildup of slime in the interior of ice machine - downstairs prep kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee wearing watch and threaded bracelets.
- Observed in-use utensil stored in bucket of sanitizer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - crab meat 48F, dated 3-26. Corrected On Site - discarded; butter 47F [2 hours] - cooled to 42F, cheese and turkey slices 45F [overnight in make table but other food temperature satisfactory - possible high temperature due to high stacking - cheese slices discarded], sprouts 46F [2 hours] - 2 hours; ham and turkey slices 45-46F in reach in cooler opposite cookline - less than 30 minutes. This violation must be corrected by : 04-02-12.
- Observed reuse of single-service articles - single service food container used as flour scoop - dry goods storeroom.
- Observed soda gun holster with accumulated slime/debris. Repeat Violation. Bar.
- Critical - Vacuum breaker mising at hose bibb - on splitters - mop sink.
- Critical - Working containers of food removed from original container not identified by common name - flour - cookline. Corrected On Site.
|
3/30/2012 | Routine - Food | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Handwash sink in bar not accessible for employee use at all times. Blocked by items stored inside.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food, tuna, thawed in standing water. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed toxic item stored by food. Spray bottle cleanser stored above bread. Corrected On Site.
- Observed wall soiled in dishwashing area.
- Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats.
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Downstairs prep room.
- Critical - Observed an open beverage container on a food preparation table. Corrected On Site.
- Critical - Observed dented can. Artichoke hearts.
- Critical - Observed food stored on floor. Boxed oil jugs. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta, 44-45F. Reach-in drawer. Advised.
- Critical - Observed toxic item stored in food preparation area. Cleanser stored over food prep table. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
|
5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles on cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items held above protection of the cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items held on ice bath frontline.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. cooked mashed potatoes at hot hold.
- Critical. Observed food being cooled by nonapproved method. cooling soups in deep containers with tight fitting lids. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. seafood chowder 64/54, beef and rice soup 50/47. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw turkeys over beef walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. bulk containers lids not secured downstairs storage.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handled pasta with bare hands, salad chef handled washed lettuce with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee handling soiled wiping cloth then engage in food preparation without washing hands. Corrected On Site. Repeat Violation.
- Observed employees with no hair restraint. Repeat Violation.
- Observed equipment in poor repair. plastic containers cracked, melted.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar machine, wiping buckets.
- Observed old labels stuck to food containers after cleaning. chicken salad container on line. Repeat Violation.
- Critical. Observed buildup of soil in the interior of ice machine. both machines.
- Critical. Observed encrusted, soiled material on slicer. downstairs slicer. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. knife rinsed in hand sink. salad area.
- Critical. Hand wash sink lacking proper hand drying provisions. bar and server hand sinks. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handsinks. Repeat Violation.
|
11/23/2010 | Routine - Food | Warning Issued |
- 1b-24-1 potenteially hazardous food not consumed or discarded 7 days from opening/preparation.
- 02-07-1 Processed RTE, PHF not properly date marked.
- 3d-01-1 Food being cooled by unaprroved methods, PHF not cooling within 6 hrs to 41 degrees.
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken tortilla soup and tuna sal.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna sal dated 3/1. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds salami, ham walkin cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bulk granule containers for flour, etc. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling soups in large plastic containers with tight fitting lids. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken tortilla soup large plastic containers with tight fitting lids.
- Critical. Observed employees using same utensil to handle raw and ready to eat product. chef used tongs to handle raw chicken stuck tongs in fryer and then used same tongs to handle red peppers in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. several kitchen employees and servers handling lemons, limes, lettuce, tomato, onion, red peppers, seasonings. In kitchen and bar area. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. knife for parmesan cheese stored in cheese container.
- Observed ice scoop with handle in contact with ice. server station.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. salad chef wearing wriat band.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef used glove hand to access steak and raw fish then changed gloves without washing hands in between. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes, after handling food that has fallen on floor. Repeat Violation.
- Critical. Observed an open beverage container over ach in cooler and prep table on shelf. Repeat Violation.
- Observed employees with no hair restraint. servers scooping fries, dishing dressing, soup at expediter line.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. date on filter 3/7/09.
- Observed cutting board grooved/pitted and no longer cleanable. ssute cooler. Repeat Violation.
- Observed utensils in poor condition. melted spatulas. cookline.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly, tongs used to touch raw chicken inserted in fryer then used to get red peppers at reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. prep tables, under cutting boards, on belt of kitchen staff.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. grill side bucket.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer. downstairs slicer meat crumbs.
- Critical. Observed food-contact surfaces with food soil deposits. slotted slicer located downstairs kitchen.
- Critical. Handwash sink not accessible for employee use at all times. server hand sinks blocked by equipment.
- Critical. Observed handwash aids at a non-handwash sink. handwash sign at dump sink at bar.
- Critical. No handwashing sign provided at a handsink used by food employees. cookline hand sink by reach in coolers, warewashing hand sink.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory, downstairs hand sink, server hand sinks. Repeat Violation.
- Wet mop not hung to dry. mop sink. Repeat Violation.
- Critical. Observed incorrect information on Hotel and Restaurant license. owner name listed as mcmahon joanne on food service is not the same as on AB&T license under 310 Lakeside, LLC.
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3/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, deli meat
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. Ceasar dressing is not indicated as a raw food item.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeeze bottles cookline.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad 1 cooler, expo cooler.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. reach in cooler condensation dripping on food in cooler, hot hold for soup/marinara sauce under paper towel dispenser near hand sink .
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw beef changed gloves and handled fish no in between hand washing.
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. warewashing employee.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. make tables.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. reach in ooler racks cvhipped and rusted upright coolers.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical. Violation: 22-20-1 Observed buildup of black soil in the interior of ice machine. upside.
- Critical. Violation: 22-28-1 Observed reach-in cooler fans soiled with black residue upright.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. warewashing hand sink.
- Violation: 36-11-1 Floors not maintained smooth and durable. floor tiles missing with st nding water by dishmachine area.
- Violation: 37-01-1 Ceiling tile missing. by upright coolers.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. large helium tanks downstairs storage.
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8/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). salad and dessert coolers.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. sliced cheese 7/18, homemade ceasar dressing 8/8.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, deli meat
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Ceasar dressing is not indicated as a raw food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler,items in salad 1 cooler and expo coolers, sausage meat drying at room temp.
- Critical. Observed food being cooled by nonapproved method. cooling pasta in walkin cooler with tight filling covers. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad 1 cooler, expo cooler.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. upright reach in cooler thermometer not working.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. reach in cooler condensation dripping on food in cooler, hot hold for soup/marinara sauce under paper towel dispenser near hand sink .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over sauces and mac and cheese. reach in cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw alligator next to lettuce make table.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon in mac and cheese
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw beef changed gloves and handled fish no in between hand washing.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. warewashing employee.
- Critical. Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. drinks on cookline by food and on food prep surfaces.
- Observed cutting board grooved/pitted and no longer cleanable. make tables.
- Food-contact surface not smooth and easily cleanable. reach in ooler racks cvhipped and rusted upright coolers.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. bar glass machine, dishmachine
- Critical. Observed buildup of black soil in the interior of ice machine. upside.
- Critical. Observed reach-in cooler fans soiled with black residue upright.
- Clean plates and platters, pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment. knives between reach in coolers. Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.Hand sink by ice machine, upright coolers and warewashing. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing hand sink.
- Floors not maintained smooth and durable. floor tiles missing with st nding water by dishmachine area.
- Ceiling tile missing. by upright coolers.
- Wet mop not hung to dry. by mop sink in dirty water bucket.
- Carbon dioxide/helium tanks not adequately secured. large helium tanks downstairs storage.
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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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