- Basic - Bowl or other container with no handle used to dispense food. Umami seasoning. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Wait station. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Above rice cookers.
- 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. Open coffee cup on rack near cook line over exposed foods. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Multiple chest freezer doors duct taped together. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Produce cooler.
- Basic - Floors not constructed to be easily cleanable. Plywood floor in produce walk in cooler. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 113, replaced with water above 135° F. **Corrected On-Site** **Repeat Violation**
- 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. Handle laying in uncooked rice bin. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line near chest freezer.
- Basic - Stored food not covered in chest freezer. Pan of raw pork in chest freezer near can opener. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Pre-rinse at 3 compartment sink.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Large bowl of rice at 120° F at cook line, moved to walk in cooler for cooling/storage. Not held out more than 4 hours. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Bowl of cut cabbage on cook line at 48° F, not held more than 4 hours, moved to col holding unit and brought down to 41° F. **Corrected On-Site** **Repeat Violation**
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop in rice cooker.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Server station.
- Basic - Ceiling soiled with accumulated dust. Walk in cooler for produce.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Ice scoop for machine broken. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- 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. Scoop for corn starch. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station. Men's restroom.
- Basic - Nonfood-contact equipment in poor repair. Multiple chest freezers with severely damaged lids.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Plywood flooring in walk in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage in bowl near cook line at 62° F, not held more than 4 hours, moved to walk-in cooler. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler door thermometer reading -40° F.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station.
- Intermediate - No soap provided at handwash sink. Server station.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Floor area(s) covered with standing water. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezers.
- Basic - Hole in ceiling.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles and tomatoes walkin # 1 transferred to walkin # 2. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Repeat Violation**
- 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. Walkin # 1.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered. Tea **Corrected On-Site**
- Basic - Warewashing conducted in mop sink.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, chicken, and shrimp at 50? put in freezer and brought to 41? during inspection. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Two-compartment sink used for warewashing. **Repeat Violation**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN AT 48F This violation must be corrected by : 7-13-12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHITE REACHIN IN WAIT STATION
- Critical - No conspicuously located thermometer in holding unit. WALKIN
- Critical - No conspicuously located thermometer in holding unit. WHITE REACHIN WAIT STATION
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. This violation must be corrected by : 9-12-12.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. MOP SINK AREA
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in disrepair.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. COVERED Corrected On Site.
- Critical - Observed handle of scoop in contact with food that is not ready-to-eat. FLOUR/STARCH
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. FLOUR/STARCH
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. NOODLES AT 48F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU AT 45F WHITE REACHIN WAIT STATION
- Critical - Observed toxic item improperly stored. CHEMICALS STORED ABOVE PANS Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN IN FREEZER
- Critical - Sanitizing solution not used when washing pans in 2 compartment sink. Repeat Violation.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT 51 F. Corrected On Site.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG ROLLS AT 51 F. Corrected On Site.
- Critical - Violation: 12B-01-1 Observed employee eating while preparing food. Corrected On Site.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Violation: 16-16-1 Observed equipment and utensils not sanitized after washing and rinsing.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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1/31/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed equipment and utensils not sanitized after washing and rinsing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT 51 F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG ROLLS AT 51 F. Corrected On Site.
- Critical - Observed roach activity as evidenced by 1 live roaches found by aquarium. This violation must be corrected by : 1-31-12. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/30/2012 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. TEA IN DINING AREA. Repeat Violation. Corrected On Site.
- Critical. Observed fly swatter stored on shelf with utensils. 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. Glass bowl in tea. 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. Plate in tea.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Can opener washed in mop sink. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Bowls at bufett .
- Observed hole in ceiling.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit. WHITE REACHIN WAITSTATION
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food eggs cold held at 51 F greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. WHITE REACHIN WAITSTATION
- Plumbing system in disrepair. HANDSINK NOT DRAINING
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES ...shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - 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.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Medicines that are in a FOOD ESTABLISHMENT for the employees' use shall be labeled as specified under Section 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical - When to Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under Sections 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SUPPORT ANIMALS or aquatic animals as specified in Section 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; and (H) After engaging in other activities that contaminate the hands.
- Critical - Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1) - (4) of this section, and (b) Section 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. TEA IN DINING AREA. Repeat Violation. Corrected On Site.
- Critical. Observed fly swatter stored on shelf with utensils. 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. Glass bowl in tea. 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. Plate in tea.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Can opener washed in mop sink. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Bowls at bufett .
- Observed hole in ceiling.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, beef, and shrimp moved from walk in cooler to small refrigerator which is not functioning, less than one hour. Corrected On Site, moved to walk in.
- Critical. Observed uncovered food in dining area. Table with open pitchers and cups of water and tea in customer area. Corrected On Site, covered.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chives touched. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Containers washed in mop sink and put to dry on clean rack. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Floors not maintained smooth and durable; cook line and dish room floor missing grout in many areas.
- Observed hole in wall at end of cook line by fryers where pipe enters wall.
- Observed attached equipment soiled with heavily accumulated dust; walk in cooler adjacent to walk in freezer.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed in sanitizer bucket. Corrected On Site.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site with ice calibration.
- Critical. Observed raw animal food stored over ready-to-eat food; pork over RTE food in drop freezer in rear storage area.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoops in kitchen and side station.
- Critical. Hand sink missing in food preparation room or area. Lucy will designate one of the two sinks facing dish machine as a handwash sink.
- Critical. Observed rodent activity as evidenced by approximately 10-20 rodent droppings found on dry storage shelves. This violation must be corrected by : 1/20/10.
- Critical. Observed dead rodent on dry storage shelf in corner by window.
- Critical. Outer openings not protected and vermin present. Crevices in wall by dry storage shelf directly to outside.
- Critical. Observed frayed/spliced electrical wires on rice steamer. For reporting purposes only.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Administrative Complaint requested 12/14/09l Repeat Violation.
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1/19/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Food items stored in garlic containers not labeled.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs stored at room temperature on cook line. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit; white upright refrigerator by soda fountain.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Raw chicken stored over mussels in drop freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef stored in drop freezer over ready to eat vegetables. 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. Server using drinking cup to scoop ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit; utensils for rice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Two compartment prep sink facing prep tables.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed residue build-up on nonfood-contact surface on backs of handles of walk in coolers.
- Observed residue build-up on nonfood-contact surface. Old roach feces along pipes next two prep sinks. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink at end of cook line.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Employee bathroom not enclosed with tight-fitting, self-closing doors.
- Floors not maintained smooth and durable. Cook line has standing water due to areas of rough concrete replacing missing tiles. Areas near prep sinks are missing grout.
- Observed heavily accumulated mold-like substance on ceiling and fan covers in walk in cooler.
- Critical. Observed toxic item stored by food. Box of lye stored by sack of cornstarch. Corrected On Site.
- Critical. Observed container of medicine improperly stored. Vitamins stored on shelf above rice steamers. Corrected On Site. Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Five employees working with food in kitchen. Repeat Violation.
- Critical. Expired 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 training for three employees, Rafael, Nemesio, Eber, employed longer than 60 days.
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12/14/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.oison sauce peaches
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs liquid pooled 84
- Critical. Observed potentially hazardous food thawed in an improper manner.shrimp
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.reach in
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.walk in cooler
- Critical. Observed screen in window torn/in poor repair.
- Critical. Observed screen in door torn/in poor repair.
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Critical. Observed container of medicine improperly stored.
- Critical. Pesticide use not in accordance with manufacturer's directions.
- Observed improper storage of maintenance tools that interferes with cleaning.dishwash area screw driver
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/31/2009 | Routine - Food | Warning Issued |
| No report available. | 4/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/20/2009 | Complaint Full | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/7/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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