- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple boxes of food stored on floor in walk in freezer. **Warning**
- Basic - Drain cover(s) missing. On floor drain by dish washer, also floor drain directly under dish machine. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table, also without a lid or a straw. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of Employee food, opened butter in reach in cooler front of kitchen, manager moved to bottom of cooler. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Door comes off reach in cooler when opened prep cooler front of kitchen, gasket coming apart on reach in cooler back of kitchen. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Area Around dish machine, tiles missing and heavily cracked. **Warning**
- Basic - Food debris accumulated on floor. Around water heater by storage shelves near dish machine, heavy accumulation of debris. **Warning**
- Basic - Food storage container/container lid cracked or broken. Multiple cracked lids on containers in reach in cooler on curry sauces/ cooked items. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Large knife between prep table and wall. Knife was removed. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In sugar containers, two scoop handles in product. Manager removed scoop handles. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain by dish machine has standing grayish water. Ran water in sinks, dish machine, bathrooms, and water did not rise above drain top. **Warning**
- High Priority - Container of medicine improperly stored. Employee medication stored next to single service cups back of kitchen, bottle of pain medicine above clean utensils and containers on storage shelf by dishwashing area, manager removed both bottles and stored properly. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice soaking 88° on prep along cook line, instructed cook to move to reach in cooler. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Heavy accumulation of food on shelves in reach in cooler back of kitchen, also old food accumulation in rice cooker (not in use). Fan cover in reach in cooler is also heavily soiled. **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. Box of samosas opened in reach in cooler side of kitchen, opened this week according to manager. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple curries, cooked sauces, cooked vegetables cooked chicken in reach in cooler back of kitchen and mango lassies, chicken in reach in cooler front of kitchen made more than 24 prior. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager could only show one employee that was expired, no other completed certificates. **Warning**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk flour container
- Basic - Build-up of grease/dust/debris on hood filters. Excessive grease build up on filters
- Basic - Case/container/bag of food stored on floor in kitchen. Fry oil jugs on floor in kitchen **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in hopper at end of salad bar not inverted **Corrected On-Site** **Repeat Violation**
- Basic - Dead roaches on premises. One dead roach in hand wash sink in kitchen. Corrective aciton-operator discarded
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Under dish machine **Corrected On-Site**
- Basic - Hole in wall. In ladies restroom
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops laying in bulk flour and sugar containers **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On doors of stand up coolers in back kitchen area **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf on cooks line **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on make table
- Basic - Working containers of food removed from original container not identified by common name. Several spices, flour, sugar not labeled **Repeat Violation**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooke chicken 53°, in top portion of make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad 67°, yogurt salsa 62°, tomato 59°, lettuce 53°, Corrective action-discarded salad and yogurt salsa, place tomato and lettuce in reach in cooler
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No protection over salad bar in dining room **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit has some black build up in it **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Old food built up on blade **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet line.
- Basic - Equipment in poor repair. 2 door reach in cooler/make table unit door right side door hanging off.
- Basic - Food storage container/container lid cracked or broken. On pan/canned goods rack next to cooking stove top. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Container of sugar under prep table close to Dishwashing machine. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Two door reach in cooler in back.
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar under prep table close to Dishwashing machine.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Curry sauce in silver two door upright reach in cooler by pan/canned goods rack. Sauce was temped at 50°. Operator stated sauce was made last night. Operator voluntarily discarded food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shelled eggs over milk two door upright cooler by reach in cooler/make table unit. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Side salad table by buffet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Curry sauce in silver two door upright reach in cooler by pan/canned goods rack. Operator stated sauce was made last night. Corrective action had operator place sauce in ice bath. Original temperature was 50°
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Multiple fire extinguishers throughout establishment.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Tub of chicken on floor while prepping, hamburger meat, boxes of frying oil **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on table with sauces
- Basic - Floor area(s) covered with standing water. Dish machine is leaking water onto floor that is not draining
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice scoop in rice **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Prep table reachin cooler door falls off
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hamburger meat in tub on floor
- Basic - Raw animal food stored above unwashed produce. Chicken on top of box of tomatoes **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- 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 chlorine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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 and cream
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Near dump sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared foods throughout facility **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Gray plastic tubs have build up **Repeat Violation**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm DM
- Critical - Displayed food not properly protected from contamination. yogurt dressing and custards on display at buffet
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice scoop in cookec rice
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee touched cooked naan with bare hand washef hands put on gloves Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. onions and vegetables in rear of store Repeat Violation. Corrected On Site.
- Observed grease accumulated under cooking equipment. grease and food under burner
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt dressing, ice bath buffet, 61'F custard, ice bath buffet, 66'F corrective action discarded at end of buffet at 3:00 Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. several items in rear reach in cooler Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and plants in reach in cooler
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- 02-22-1 Observed ready-to-eat, potentially hazardous food prepared on-site and held more than 24 hours not properly date marked. None of the prepared ready-to-eat foods were date marked throughout facility.
- 08A-29-1 Observed uncovered food in holding unit. All foods throughout facility in holding units.
- 21-12-1 observed wet wiping cloth not stored in sanitizing solution between uses. on prep table.
- 22-22-1 Observed encrusted material on can opener.
- 32-16-1 Observed hand wash sink lacking proper hand drying provisions. Both hand wash sinks are lacking paper towels.
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4/30/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vegetable stews, 2 door reach in cooler, 52'F and 54'F in center 43'F on outside of container made last night at 5pm Corrected On Site. stop sale issued
- Critical - Hand wash sink lacking proper hand drying provisions. near ice machine Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. boxes of frying oil
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. sliding glass door reach in cooler
- Critical - Observed potentially hazardous food thawed at room temperature. chicken in sink Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked beef in reach in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. multiple foods inholding units throught facility Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple items throughout facility Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table and prep table reach in cooler Repeat Violation.
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4/30/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Food-contact surface not smooth and easily cleanable. plastic tubs used for food storage throughout facility are badly cracked, grooved and soiled
- Critical - Hand wash sink lacking proper hand drying provisions. both hand wash sinks in kichen are lacking paper towels
- 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. Three employees engaged in food preparation at time of inspection and only one had proof of training.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee grabbed piece of fried vegetables with his bare hand from pan for buffet line Corrected On Site. told manager
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving and racks throughout facility and racks used for dish machine
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. at prep reach in cooler
- Critical - Observed employee eating while preparing food. employee grabbed a piece of fried vegetables being reheated and ate t in kitchen
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink has rice and pot scrubber inside
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt sauce, ice bath at buffet line, 45'F
- Critical - Observed raw animal food stored over cooked food. raw chicken on top cooked meats and vegetables
- Critical - Observed uncovered food in holding unit/dry storage area. all foods throughout facility inside holding units Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried vegetables, buffet line, 74'F Corrected On Site. reheated to 165'F
- Critical - Raw animal food not properly separated from ready-to-eat food. loaf of bread stored on top of patially covered raw chicken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. none of the prepared ready to eat foods were date marked throughout facility
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table
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1/20/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only, REAR DOOR:
- Critical - Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only, WALL: NEAR 2 LARGE REACHIN COOLER :
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11/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, REACHIN COOLER :NEAR GLASS Corrected On Site. UNPLUGGED PLUGGED IN.
- Critical - Electrical outlet missing cover plate. For reporting purposes only, WALL: NEAR 2 LARGE REACHIN COOLER :
- Critical - Exit signs not properly illuminated. For reporting purposes only, REAR DOOR:
- Critical - Hand wash sink lacking proper hand drying provisions, KITCHEN :FRONT :
- No copy of latest inspection report.
- 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. Pro This violation must be corrected by : 11/15/11.
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL:
- Critical - Observed encrusted material on can opener, BLADE:
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, CHEESE : 60 F Corrected On Site. REMOVE FROM REACHIN COOLER :
- Critical - Observed uncovered food in holding unit/dry storage area, CHICKEN :RICE:GOAT CURRY Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, REAR DOOR:
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, CHICKEN :RICE: CUURY GOAT:
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/14/2011 | Routine - Food | Warning Issued |
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Foods handled with minimum contact
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Sewage and waste water disposed properly
- Plumbing installed and maintained
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
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9/20/2010 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked items in tall glass cooler Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. cooked items in tall glass cooler
- Critical. Observed food stored in ice used for drinks. bottle of coke stored in ice machine
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. *Spices on bottom shelf of prep with water dripped into cummin seeds *bag of seasonings placed directly on cummin seeds
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over ready to eat foods in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. *cummin seeds *other spices throughout *Various Foods in cold holding units Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. black bowls in salt and sugar
- Observed employee with no hair restraint. *beard restraint
- Observed gaskets/seals on cold holding unit in poor repair. tall wgite glass cooler one talk chrome cooler
- Critical. Observed soiled reach-in cooler gaskets. 1 tall white glass cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. *shelving under prep-back area Repeat Violation.
- Critical. Cold water not provided/shut off at employee handwash sink. mop sink water turned off Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. *mop sink water turned off Repeat Violation.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. *mop sink in disrepair and ground around back door is soggy, black, littered with small pieces of debris and has a bad odor
- Plumbing system in disrepair. *mop sink drains onto floor Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Dumpster not on proper pad. grease recepticle
- Critical. Observed live flies in kitchen. *nearest to onions and potatos in dry storage Repeat Violation.
- Critical. Outer openings not protected with self-closing doors. back door
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. damaged backdoor
- Observed grease accumulated on kitchen floor. *excessive grease under cookline
- Observed floor area(s) covered with standing water. *under dishwasher
- Light not functioning. 2 over back refrigerators
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. lamb stew dated 7/4, expired 7/12 Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. buffet food prepated in bulk in buffet cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice Corrected On Site- product to be discarded by 2 pm
- Critical. Observed uncovered food in holding unit/dry storage area. bulk at seasonings on bottom shelving
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic bowl in bulgar and salt bulk product
- Observed ripped/worn tin foil used as shelf cover. under spices
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. on shelving at griddle and on floor between griddle and fryer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom of table shelving
- Critical. Condensation or other drainage not disposed of according to law. drain line in glass cooler dripping into refrigerator - drain line not properly connected Corrected On Site.
- Observed leaking pipe at plumbing fixture. drain line not properly attached Corrected On Site.
- Garbage in receptacles not protected from insects and rodents. lid is not closed
- Grease recepticle not on proper pad. old recepticle needs to be picked up New recepticle is on concrete
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed live flies near back door.
- Critical. Observed live flies at garbage recepticle .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed no child labor law poster.
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7/13/2010 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. glass refrigerator
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. tall glass cooler
- Critical. Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground. Mop sink not operating at this time
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. under prep table
- Violation: 37-02-1 Observed hole in wall. at mop sink
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters
- 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. Books on site no training dates on employee training cards
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3/24/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tandori chicken, lamb, whole chicken
- Critical. Working containers of food removed from original container not identified by common name. bulk products, white powder product
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. tandori chicken sitting on counter to cool before cutting up to reheat in tandori oven
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. tandori chicken placed in tandori oven and reheated to 112F, cook move chicken from oven to be placed on buffet before proper reheating temperature of 165F was reached
- Critical. Observed food stored on floor. onions Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowls used in bulk sugar, flour
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed gaskets/seals on cold holding unit in poor repair. glass refrigerator
- Wet dirty wiping cloth not stored in sanitizing solution between uses. on prep table
- Critical. Observed soiled reach-in cooler gaskets. tall glass cooler
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. dough form at tandori
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of bulk containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. storage shelving at prep near range and storage shelving at prep nearest refrigerators
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. Mop sink not operating at this time
- Plumbing system in disrepair. drain at prep sink leaking
- Observed floor and wall junctures not coved. cove molding falling off of wall at prep sink
- Observed grease accumulated on kitchen floor. under cooking equipment
- Observed food debris accumulated on kitchen floor. under prep table
- Observed hole in wall. at mop sink
- Observed wall soiled with accumulated food debris. prep area and prep sink area
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee not properly using thermometer to check tandori chicken temperature before offering product to be placed on buffet
- 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. Books on site no training dates on employee training cards
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3/22/2010 | Routine - Food | Warning Issued |
- 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. No expiration date noted on employee food handlers cards 11/17/09- No extra books available , still no documented expiration date on employee training cards
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11/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. any cooked foods Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Bulk containers Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over ready to eat foods
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook cutting onions Corrected On Site. cook washed hands and put on gloves
- Equipment or utensils not designed or constructed in a durable manner. metal banded brushes Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. seasonings spilled over onto pan - heavy build up
- Observed residue build-up on nonfood-contact surface. exterior of bulk containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink surfaces
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed wall soiled with accumulated food debris. throughout
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Observed employee improperly washing hands, used no soawp and wiped hands on his shirt
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee washed a pan lid in prep sink with handwash soap, rinsed but did not sanitize lid or allow it to air dry
- 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. No expiration date noted on employee food handlers cards
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 9/19/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/11/2008 | Routine - Food | Warning Issued |
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