- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floors in both beer walk-in cooler on second floor not designed and constructed to allow easy cleaning and maintenance. This item will be addressed on another inspection report. Second floor being incorporated into another license.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling by saut/back kitchen area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment added upstairs kitchen. This item is being addressed on another inspection. At time of inspection plans had been submitted, they have not been approved at this point in time. This item being address on another inspection.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, door on reach-in cooler by cookline on first floor cookline falling off hinges.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floors in both beer walk-in cooler on second floor not designed and constructed to allow easy cleaning and maintenance.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling by saut/back kitchen area.
- Basic - Ice making machine located outside, this item to be addressed on plan review. Ice machine has overhead protection (is not fully enclosed), machine is exposed to elements. Plans have been submitted, not yet approved.
- Basic - Working containers of food (flour and red spice) removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment added upstairs kitchen. This item is being addressed on another inspection. At time of inspection plans had been submitted, they have not been approved at this point in time. This item being address on another inspection.
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09/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food (flour).
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Crab in walk-in freezer, oysters in walk-in cooler.
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in kitchen and dishpit area.
- Basic - Equipment in poor repair, door on reach-in cooler by cookline on first floor cookline falling off hinges.
- Basic - Exterior door has a gap at the threshold that opens to the outside, in kitchen.
- Basic - Floor drains/drain covers heavily soiled, multiple drains in both kitchens and bar areas.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floors in both beer walk-in cooler on second floor not designed and constructed to allow easy cleaning and maintenance.
- Basic - Food stored on floor, breading and pickles on upstairs kitchen floor.
- Basic - Garbage on the ground around water heaters.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling by saut/back kitchen area.
- Basic - Ice making machine located outside.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Light shields soiled in multiple areas.
- Basic - Soiled reach-in cooler and reach-in freezer gaskets, most units.
- Basic - Water draining onto floor surface, Three Compartment Sink in downstairs kitchen disconnected.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food (flour and red spice) removed from original container not identified by common name.
- 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. Upstairs dishwashing machine 0ppm Chlorine. Upon callback observed dishwashing machine 0ppm Chlorine, Operator Contacted maintenance.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46 °F, corn mix 53 °F, Operator discarded. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface, interior and exterior of working containers of flour.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink, multiple handwash sink in bar areas.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from saut/back kitchen area. Handwash sink at oyster bar downstairs disconnected upon arrival, instructed Operator to reconnect handwash sink and supply paper towels, soap, and handwash sign.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's and women's restrooms, water at 86 °F.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Downstairs dishwashing machine only reaching 130 °F on final rinse. Dishwashing machine was being cleaned at time of inspection.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No handwash sink for employees at upstairs bar where ice scooping occurs.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment added upstairs kitchen. This item is being addressed on another inspection. At time of inspection plans had been submitted, they have not been approved at this point in time.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled, several at multiple bars.
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08/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - 3 Dead roaches on premises in kitchen.
- Basic - Bowl or other container with no handle used to dispense food (flour).
- Basic - Broken faucet on upstairs kitchen handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Crab in walk-in freezer, oysters in walk-in cooler.
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in kitchen and dishpit area.
- Basic - Equipment in poor repair, door on reach-in cooler by cookline on first floor cookline falling off hinges.
- Basic - Exterior door has a gap at the threshold that opens to the outside, in kitchen.
- Basic - Floor drains/drain covers heavily soiled, multiple drains in both kitchens and bar areas.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floors in both beer walk-in cooler on second floor not designed and constructed to allow easy cleaning and maintenance.
- Basic - Food stored in holding unit not covered. Candied nuts in walk-in cooler.
- Basic - Food stored on floor, breading and pickles on upstairs kitchen floor.
- Basic - Garbage on the ground around water heaters.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Handwash sink in disrepair, not securely attached to wall in downstairs kitchen.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling by saut/back kitchen area.
- Basic - Ice making machine located outside.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture, upstairs kitchen handwash sink by dishwashing machine.
- Basic - Light shields soiled in multiple areas.
- Basic - No handwashing sign provided at a hand sink used by food employees. Majority of handwash sinks.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler and reach-in freezer gaskets, most units.
- Basic - Water draining onto floor surface, Three Compartment Sink in downstairs kitchen disconnected.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food (flour and red spice) removed from original container not identified by common name.
- 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. Upstairs dishwashing machine 0ppm Chlorine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46 °F, corn mix 53 °F, Operator discarded. **Corrected On-Site**
- High Priority - Raw animal food (chicken) stored over ready-to-eat food (sauces). **Warning** **Corrected On-Site**
- High Priority - Raw animal food (shucked oysters) stored over cooked food (chicken). **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface, interior and exterior of working containers of flour.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink in kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink, multiple handwash sink in bar areas.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, in downstairs kitchen. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, multiple sinks in bar area upstairs.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from saut/back kitchen area. Handwash sink at oyster bar downstairs disconnected upon arrival, instructed Operator to reconnect handwash sink and supply paper towels, soap, and handwash sign.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's and women's restrooms, water at 86 °F.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Downstairs dishwashing machine only reaching 130 °F on final rinse.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees at upstairs bar where ice scooping occurs.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Majority of handwash sinks. **Repeat Violation**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment added upstairs kitchen. This item is being addressed on another inspection. At time of inspection plans had been submitted, they have not been approved at this point in time.
- Intermediate - No soap provided at handwash sink. Majority of handwash sinks.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled, several at multiple bars.
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08/12/2014 | Routine - Food | Warning Issued |
- Violation: 51-16-1 No plan review submitted for new kitchen on 2 nd floor/deck.
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07/28/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated dust... shelving in dish pit.
- Basic - Build-up of grease/dust/debris on hood filters.. both kitchens.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees... several identified handsinks.
- Basic - Wood food-contact surface not properly sealed... untreated wood used for shelving in reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler... raw chicken tenders over fish. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment... good job on date marking however!
- Intermediate - No plan review submitted and approved for new 2nd floor kitchen - administrative action pending.
- Intermediate - No soap/towels provided at several identified handwash sinks.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-16-1 No plan review submitted for new kitchen on 2 nd floor/deck.
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4/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-16-1 No plan review submitted for new kitchen on 2 nd floor/deck.
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2/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-16-1 No plan review submitted for new kitchen on 2 nd floor/deck.
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9/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable... main kitchen. **Repeat Violation**
- Basic - Door to outside bar back ice machine not sealing/closing properly. Corners bent.
- Basic - Ice making machine located outside... no protection/cover.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers... Ice rooms.
- High Priority - Juice/beverage containersstored in ice used for drinks... Deck bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... crab cake 49, shucked oyster 45, cut tomato 51. Transferred. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb... by deck oyster bar handsink.
- Intermediate - Lack of temperature monitoring.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink... Deck oyster bar.
- Intermediate - No plan review submitted and approved for new 2nd floor kitchen. Pending administrative action.
- Intermediate - oyster tags not marked with last date served. **Repeat Violation**
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8/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on fryers sides.
- Basic - Build-up of grease/dust/debris on hood filters... Both kitchens.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Moderate grease/food scraps accumulated under cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Scallops, chicken 49?, upstairs kitchen prep cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing... Wiping cloths. Upstairs kitchen.
- Intermediate - Identified 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.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-16-1 No plan review submitted for new kitchen on 2 nd floor/deck.
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3/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-16-1 No plan review submitted for new kitchen on 2 nd floor/deck.
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10/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Back line prep cooler not maintaining potentially hazardous food at proper temperatures.
- Equipment and utensils not properly air-dried... cups stacked while wet, waitstation.
- Critical - Hand sink not plumbed at dishwashing machine or area... new kitchen.
- Critical - Hotel and Restaurant license not displayed.
- Critical - No handwashing sign, soap and towels at back line handsink.
- Critical - No handwashing sign, soap and towels at new kitchen main line handsink.
- Critical - No handwashing sign, towels at deck oyster bar handsink.
- Critical - No handwashing sign, towels at waitstation handsink.
- No plan review submitted for new kitchen on 2 nd floor/deck.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of grease on hood filters/system... new kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp @ 45f, back kitchen prep cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese @ 53 f, prep cooler top deck, main kitchen. Corrected On Site.
- Critical - Observed soiled ice deflector... new kitchen ice machine.
- Critical - Observed soiled soda gun holsters... bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not displayed.
- Ice scoop stored in mildewed bar compartment/container ... secondary bar.
- Critical - Identified two reach in coolers not maintaining potentially hazardous food at proper temperatures.
- Critical - Lack of food product temperature monitoring. Strongly recommend start temp logs.
- Critical - No thermometer provided to measure temperature of food products.
- Observed build-up of grease on hood filters.
- Critical - Observed dirty shelving in dishmachine room... clean equipment stored on.
- Observed line cooler door not staying shut.
- Critical - Observed no hand towels at kitchen handsink.
- Critical - Observed no hand towels at waitstation handsink, upstairs.
- Critical - Observed scallops @ 44 f., line cooler, opposite end. Corrected On Site.
- Critical - Observed shrimp @ 47 f., line cooler. Corrected On Site.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deck cooler not maintaining potentially hazardous food at proper temperatures.
- Critical - Kitchen cooler not maintaining potentially hazardous food at proper temperatures.
- No copy of latest inspection report.
- Critical - Observed evidence temperatures not being monitored.
- Critical - Observed flour container stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair... kitchen glass door cooler.
- Observed moderate build-up of grease on hood filters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...shrimp @ 49f, kitchen cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 dgrees Fahrenheit... hamburgers @ 52 f., deck cooler. Corrected On Site...threw out.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed walk-in cooler gasket torn/in disrepair...deck waitstation room.
- Observed wall soiled with accumulated grease...behind kitchen equipment/fryers.
- Critical - Required consumer advisory for raw/undercooked animal food not provided...deck hamburger menu.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)...hamburgers.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Copy of latest inspection report not readily available.
- Critical - No handwashing sign posted at all handsinks used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees ...one glove on and touching fries with bare hand. Corrected On Site.
- Observed build-up of grease on hood system / filters.
- Critical - Observed no chemical test kit provided for measuring the concentration of sanitizer solutions.
- Critical - Observed no hand drying provisions or soap at handsink...secondary cook line.
- Critical - Observed no paper towels at upstairs waitstation handsink.
- Critical - Observed numerous food items stored on walk in freezer floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...heavy cream @ 44 f., secondary kitchen, reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...tartar sauce @ 47 f., upstairs waitstation. Corrected On Site.
- Critical - Observed soiled food container exteriors ...walk in cooler.
- Critical - Observed soiled reach-in cooler gaskets throughout facility.
- Critical - Observed upstairs waitstation cooler has ice buildup inside.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...shrimp @ 49 f., line cooler. Tuna dip observed at 55 F. on 7/20/10.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...line cooler. Preparation cooler top compartment inacapable of maintaining 41 F. or less.
- Critical. Violation: 17-11-1 No chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine.
- Critical. Violation: 32-15-1 No handwashing sign provided at all handsinks used by food employees.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-09-1 Wall by kitchen exit / waitstation, not smooth and easily cleanable...missing tile, exposed wood.
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7/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...fish @ 48 f, line cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...shrimp @ 49 f., line cooler.
- Critical. Observed beans being cooled by nonapproved method....covered while cooling. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...line cooler.
- Critical. Observed no disposable towels in expo room.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure...touching lemons bare-handed.
- Critical. No chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in coolers soiled with accumulation of food residue...line cooler.
- Observed build-up of grease on hood filters.
- Observed build-up of food debris/grease on equipment exteriors...throughout.
- Critical. Observed dirty waitstation handsink.
- Critical. No handwashing sign provided at all handsinks used by food employees.
- Critical. Observed 2 live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Wall by kitchen exit / waitstation, not smooth and easily cleanable...missing tile, exposed wood.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/9/2010 | Complaint Full | Call Back - Complied |
- Critical. Observed appoximately 100 gallons of gray water sewage on ground contained under East side of building.
|
4/9/2010 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/7/2009 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...cooler started to cool down during inspection...establishment has plenty of coolers to transfer food if needed
- Critical. Observed food stored on floor...in walk in freezer; french fries, boxes of fruit mixes
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food...cups with no handles used in bar areas to scoop ice
- Critical. Observed hand wash sink used for purpose other than washing hands...ice drain in one in kitchen, gloves from shuckers in one behind bar
- Observed gaskets/seals on cold holding unit in poor repair...cooler facing backdoor in kitchen with glass doors
- Critical. Observed soiled reach-in cooler and reach in freezer gaskets.
- Critical. Observed soiled can opener.
- Critical. Observed soiled soda dispensing guns behind all bars
- Critical. Observed soiled soda gun holsters behind all bars
- Critical. Improper draining from steamer; unit has been moved and not in line with drain; maintenance man stated he would move it back today
- Critical. Hand wash sinks lacking proper hand drying provisions...discussed with mgt. the importance of hand washing and drying.
- Critical. Handwashing cleanser lacking at handwashing sinks.
- Critical. Observed small flying insects in bar areas.
- Critical. Observed live flies in kitchen.
- Observed floor area(s) with standing water...in kitchen area and upstairs bar area
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7/31/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/16/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/31/2008 | Routine - Food | Warning Issued |
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