- No Violations Were Observed
|
10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Door on fryer missing **Warning**
- Basic - Fan cover in walk-in cooler has heavy accumulation of dust/debris. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen. Had to use flash light **Warning**
- Basic - Floor tiles cracked, broken or in disrepair under 2 door cook line cooler, fryers on the back line of kitchen. Causing water and food to remain. **Warning**
- Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind all kitchen equiptment. **Warning**
- Basic - Heavy Grease accumulated under cooking equipment. **Warning** cleaner, needs more cleaning.
- Basic - Hood heavily soiled with accumulated grease. **Warning**
- Basic - Interior of microwave heavily soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Outer openings not protected with self-closing doors. Back door **Warning**
- Basic - Walls heavily soiled with accumulated food debris. Through out kitchen **Warning**
- High Priority - Roach activity present as evidenced by several dozens of live roaches found.in traps that are located in kitchen under coolers, window cill next to kitchen. 1 live crawling on the wall in the prep area, 1 live crawling on the floor under hand sink in kitchen,5 live behind 2 door cookline cooler, 3 live in the bar, **Warning** no live activity
- Intermediate - Interior of all reach-in coolers and freezers heavily soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Ken Worthy Rosie slocum **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters **Warning**
|
08/09/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Door on fryer missing **Warning**
- Basic - Fan cover in walk-in cooler has heavy accumulation of dust/debris. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen. Had to use flash light **Warning**
- Basic - Floor area(s) covered with standing water.due to leak at the filter station. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair under 2 door cook line cooler, fryers on the back line of kitchen. Causing water and food to remain. **Warning**
- Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind all kitchen equiptment. **Warning**
- Basic - Heavy Grease accumulated under cooking equipment. **Warning**
- Basic - Hood heavily soiled with accumulated grease. **Warning**
- Basic - Interior of microwave heavily soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture.filter station **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Outer openings not protected with self-closing doors. Back door **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.forks and spoons not stored handle up **Corrected On-Site** **Warning**
- Basic - Walls heavily soiled with accumulated food debris. Through out kitchen **Warning**
- Basic - Wet mops not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of hot shot **Warning**
- High Priority - Plumbing improperly installed.observed frozen beverage machine not properly plumbed. Draining into a bucket that is overflowing on to floor **Warning**
- High Priority - Roach activity present as evidenced by several dozens of live roaches found.in traps that are located in kitchen under coolers, window cill next to kitchen. 1 live crawling on the wall in the prep area, 1 live crawling on the floor under hand sink in kitchen,5 live behind 2 door cookline cooler, 3 live in the bar, **Warning**
- Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
- Intermediate - Heavy Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of all reach-in coolers and freezers heavily soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Ken Worthy Rosie slocum **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Slicer blade guard heavily encrusted with old food debris. **Warning**
- Intermediate - Slicer blade heavily soiled with old food debris. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters **Warning**
|
08/08/2014 | Routine - Food | Emergency order recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling tile in disrepair. / broken tile by ice machine
- Basic - Cutting board has cut marks and is no longer cleanable./ sandwich line
- Basic - Drain cover(s) missing./ mop sink **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Interior of microwave moderate soiled with encrusted food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover./ couple of shelves in kitchen
- 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. / deli meats **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties./ chef temperature for chicken
|
5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line **Warning**
|
2/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage/ a/c line clogged causing water to drip in the back area repair man working on now **Warning**
- Basic - Floor area(s) covered with standing water/ walk in cooler **Warning**
- Basic - Heavily Soiled reach-in cooler gaskets/ sandwich line **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Heavy Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. / back fryer area **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination./ by drive thru window **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ front line **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ lettuce 58 degrees f Less than 4 hrs paid chill **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ 56 degrees f less than 4 hrs recommended rapid chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / product in the small cooks line cooler / manager discarded **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ after coming in from outside than proceeded to go on cooks line re educated **Corrected On-Site** **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. Ham **Warning**
- Intermediate - Heavily Encrusted material on can opener blade. **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / cooks line small cooler **Warning**
|
2/4/2014 | Routine - Food | Warning Issued |
- Basic - All Gaskets especially cook line draws with slimy/mold-like build-up.
- Basic - Attached equipment soiled with accumulated dust./ light shields heavy dust/ grease and several broken light shields
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / donuts stored above non hermetically sealed deli meats walk in cooler **Corrected On-Site**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ shelving in the dry storage room
- Basic - Wall soiled with accumulated grease./ by ice machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cooks line
- High Priority - Establishment operating without a current license and with overdue fines. yearly fee of $394.00=all fines and license fee paid by check by phone with Tallahassee case #498583-payment confirmation # 13700182
- High Priority - Food container stored in ice used for drinks.bar area juices drink garnish containers / manager discarded ice on sight and sanitize the bin let air dry before replacing the ice
- 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. Opened 1/2 's of deli meat in walk in cooler
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./ gave the manager the written procedure and re- educated about the par cooked chicken
- Intermediate - Heavily Encrusted material on can opener blade.
|
7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. / the handle on sand which press **Warning**
|
3/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust / ceiling light shields **Warning**
- Basic - Buildup of food debris/soil residue on all equipment on door handles./ and around outside **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. / the handle on sand which press **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours./ cooked chicken Cooling after 4 hrs **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / after switching from raw to ready to eat **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in walk in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder./ walk in cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times/ blocked by not in use reach in cooler **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
|
3/20/2013 | Complaint Full | Warning Issued |
- Basic - Can opener blade not kept sharp - observed metal shavings. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored./ ice buckets stored on floor front area **Corrected On-Site**
- Basic - Duct tape used to repair handle on sandwhich press
- Basic - Equipment and utensils not properly air-dried - wet nesting./ cups bar area
- Basic - Food stored on floor./ ketchup frontvarea
- Basic - Moderate Build-up of soil/debris on the floor under all shelving and equipment
- Basic - Nonfood-contact equipment in poor repair./ chicken reach in cooler right side door not properly hinged
- 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.pic stated they are utilizing the 3 compartment sink for sanitizing at this time
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ 20 degrees f- calibrated to 32 degrees f
- 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. / deli meats
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen **Corrected On-Site**
|
2/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./ walk in cooler **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Must manually sanitize until proper ppms dispenses from machine **Warning**
- Critical - Hot water not provided/shut off at prep area employee hand wash sink. **Repeat Violation** **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine strips **Warning**
- Observed ice scoop with handle in contact with ice./ bar ice bin **Warning**
- Observed leaking pipe at plumbing fixture./ prep area employee hand washing sink leaking **Repeat Violation** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ potentially hazardous foods in the walk in cooler **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)./ we were not able to determine how long the product was out of temperature for **Warning**
|
12/17/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times./cooks line was blocked by shelf Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink./employee handwashing sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./sandwhich line Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor under all equipment
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./shredded cheese/salad toppins utilizing a condiment scoop
- Critical - Observed interior of reach-in cooler moderate soiled with accumulation of food residuereach in coolers and drawers
- Observed leaking pipe at plumbing fixture./faucet employee handwashing sink dripping that's why hot water turned off
- Critical - Observed moderate buildup of slime in the interior of ice machine. Repeat Violation.x 2 Corrected On Site.
- Critical - Observed moderately encrusted material on can opener. Repeat Violation.x
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./3 compartment sink bar area
- Observed single-service items stored on floor./to go cups Corrected On Site.
|
8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- 14-37-1-being resurfaced
- 17-07-1 on order
|
6/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cook line cooler found at 50F incapable of maintaining potentially hazardous food at proper temperatures at 41F or below. This violation must be corrected by : 06/26/12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.chicken wing cooler
- 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.less than 60 days.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.wooden shelf at the bar Repeat Violation.
- Critical - Observed bags of ice stored on the floor of walkin freezer
- Observed cook line cutting boards badly grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed heavy encrusted material on can opener. Repeat Violation.
- Observed heavy grease accumulated under cooking equipment.cook line Repeat Violation.
- Critical - Observed interior of ALL reach-in cooler s heavily soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed interior of microwave heavily soiled.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ All phf's in the cook line make cooler range 45F to 50F recommend to rapidly chill Repeat Violation.
- Critical - Observed raw beef thawed at room temperature. placed in the walkin cooler Corrected On Site. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair.liquor storage
- Observed soda gun holster with heavy accumulated slime/debris. Corrected On Site. Repeat Violation.
- Critical - Observed spray botyle of comet stored in food preparation area.
|
6/25/2012 | Routine - Food | Warning Issued |
- Drain cover(s) missing.behind beer cooler at server area
- Light not functioning.storage room
- Light not functioning.walkin cooler
- Observed Door on wing cooler broken. Corrected On Site.fixed
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed bag of sugar stored on floor
- Observed build-up of grease on hood filters
- Observed fan covers soiled with accumulated dust.walkin cooler
- Critical - Observed food stored on floor in walkin cooler
- Observed leaking pipe at plumbing fixture.under ice bin
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed moderate encrusted material on can opener. Repeat Violation. Corrected On Site.
- Observed rust on slicer blade.owner states not in use Corrected On Site.removed
- Critical - Observed uncovered rice in dry storage area.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wooden shelf in walkin cooler. Repeat Violation.
|
12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.liquid egg 60F recommend rapid chill. Corrected On Site.raw chicken found at 47F,47F egg wash batter,cooked chicken tenders 47F in chicken cooler
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.chicken RIC.no ambient thermometer
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.open drink on prep table
- Violation: 15-35-1 Wooden shelf exposed to not constructed of materials that are non-absorbent, smooth and easily cleanable.not sealed
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.old lables stuck on clean containers
- Critical - Violation: 22-22-1 Observed heavy encrusted material on can opener. Repeat Violation.heavly soiled
- Critical - Violation: 22-28-1 Observed interior of raw chicken reach-in cooler heavly soiled with accumulation of food residue. Repeat Violation. Corrected On Site.not clean
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site. Repeat Violation.spray nozzel below rim of hand sink
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.dish area/no paper towels at hand sink
- Violation: 36-13-1 Observed grease/food accumulated under cooking equipment. Repeat Violation.heavy grease on floor under cooking equipment
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment.fryers
|
9/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.placed back on grill to finish cooking to 165F.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.rechecked and only 145F.placed back on grill to finish cook to 165F.
- Drain cover(s) missing.by RIC
- Equipment and utensils not properly air-dried.ice buckets.
- Critical - Hand wash sink lacking proper hand drying provisions.dish area
- Critical - No conspicuously located thermometer in holding unit.chicken RIC
- Observed soda gun holster with light accumulated slime/debris.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean glasses stod in RIC not clean
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed grease/food accumulated under cooking equipment. Repeat Violation.
- Observed heavy dust air conditioning vent covers.lobby
- Critical - Observed heavy encrusted material on can opener. Repeat Violation.
- Observed heavy grease accumulated under cooking equipment.fryers
- Critical - Observed interior of raw chicken reach-in cooler heavly soiled with accumulation of food residue. Repeat Violation. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.liquid egg 60F recommend rapid chill. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.placed under running water
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site. Repeat Violation.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.mashed potatoes 66F,chili 88F,vegetable soup 66F reheating for 45 minutes.recommend to rapidly reheat to 165F. Corrected On Site.
- Wooden shelf exposed to not constructed of materials that are non-absorbent, smooth and easily cleanable.
|
7/13/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical - (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. FOR REPORTING PURPOSES ONLY.
- (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.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) If required by law, CONSUMER warnings shall be provided.
- Critical - Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer?s instructions, and the following standards where applicable. (1) NFPA 12, Standard on Carbon Dioxide Extinguishing Systems (2) NFPA 13, Standard for the Installation of Sprinkler Systems (3) NFPA 17, Standard for Dry Chemical Extinguishing Systems (4) NFPA 17A, Standard for Wet Chemical Extinguishing Systems. FOR REPORTING PURPOSES ONLY.
- Critical - Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- 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; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- 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; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- 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 - 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 - 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 - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Violation: 23-03-1 Observed heavy build-up of grease on hood filters
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.by walkin freezer.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 41A-02-1 Observed spray bottle of degreaser stored next to batter mix on cook line shelf
- Critical - Violation: 45-07-2 Observed gas stove nit unde hood suppression nozzles . For reporting purposes only.
- Critical - Violation: 45-07-2 Observed gas stove not undehood suppression nozzles . For reporting purposes only.
- Critical - Violation: 45-07-2 Observed gas stove nt under hood suppression nozzles . For reporting purposes only.
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 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 service animals or aquatic animals as specified in Paragraph 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; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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4/29/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked wings,cooked ribs in the walkin cooler
- Critical - Violation: 06-04-1 Observed soup thawed at room temperature.
- Critical - Violation: 08A-26-1 Observed opened container of raw boneless wings over opened tortillia chips in RIF
- Violation: 10-05-1 Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling new gloves
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Violation: 22-19-1 Observed interior of microwave heavily soiled.
- Critical - Violation: 22-22-1 Observed heavy encrusted material on can opener.
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
- Critical - Violation: 22-28-1 Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
- Violation: 23-03-1 Observed heavy build-up of grease on hood filters
- Violation: 25-04-1 Observed single-service items stored on floor.
- Violation: 25-04-1 Observed single-service items stored on floor.storage room
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.by walkin freezer
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.bucket in hand sink at bar
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen.1 LIVE ROACH CRAWLING UP WALL UNDER MICROWAVE
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table.OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH/OBSERVED 3 SMALL ROACHES AT PASS THROUGH
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board.4 LIVE AROUND DRESSING SPICE RACK
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area./OBSERVED 1 LIVE ROACH CRAWLING UP THE WALL ABOVE CLEAN DISHES.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line/2 SMALL ROACHES CRAWLING UP KITCHEN WALL IN KITCHEN
- Critical - Violation: 35A-08-1 Observed several live flies in kitchen.
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment. fryers
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 36-15-1 Observed food debris accumulated on storage room floor.
- Critical - Violation: 41A-02-1 Observed spray bottle of degreaser stored next to batter mix on cook line shelf
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 45-07-2 Observed gas stove nit unde hood suppression nozzles . For reporting purposes only.
- Critical - Violation: 49-06-2 Observed mop head stored around vent of gas hot water tank.for reporting purposes only
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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4/28/2011 | Routine - Food | Emergency Order Callback Not Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked wings,cooked ribs in the walkin cooler
- Critical - Violation: 06-04-1 Observed soup thawed at room temperature.
- Critical - Violation: 08A-26-1 Observed opened container of raw boneless wings over opened tortillia chips in RIF
- Violation: 10-05-1 Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling new gloves
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Violation: 22-19-1 Observed interior of microwave heavily soiled.
- Critical - Violation: 22-22-1 Observed heavy encrusted material on can opener.
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
- Critical - Violation: 22-28-1 Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
- Violation: 23-03-1 Observed heavy build-up of grease on hood filters
- Violation: 25-04-1 Observed single-service items stored on floor.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.by walkin freezer
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.bucket in hand sink at bar
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen.1 LIVE ROACH CRAWLING UP WALL UNDER MICROWAVE
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table.OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH/ OBSERVED 3 SMALL ROACHES AT PASS THROUGH/at 4 pm inspection 1 small baby roach crawling on wall in kitchen,one large live roach on counter at pass through 3 live babies crawling on floor by cove molding.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table.OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH/at 4 pm inspection 1 live crawling at hand sink in kitchen
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 1 live crawling on cutting board by steam table.at 4pm inspection 1 live crawling under window in kitchen
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board.4 LIVE AROUND DRESSING SPICE RACK/ at 4 pm inspection 30 babie live on shelf at bar
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board.4 LIVE AROUND DRESSING SPICE RACK
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area./OBSERVED 1 LIVE ROACH CRAWLING UP THE WALL ABOVE CLEAN DISHES.at 4 pm inspection 1 LIVE ROACH CRAWLING UP WALL BY HAND SINK IN KITCHEN
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line/2 SMALL ROACHES CRAWLING UP KITCHEN WALL IN KITCHEN/at 4 pm inspection observed 3 live roaches on prep table in kitchen
- Critical - Violation: 35A-08-1 Observed several live flies in kitchen.
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment. fryers
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 36-15-1 Observed food debris accumulated on storage room floor.
- Critical - Violation: 41A-02-1 Observed spray bottle of degreaser stored next to batter mix on cook line shelf
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 45-07-2 Observed gas stove nit under hood suppression nozzles . For reporting purposes only.
- Critical - Violation: 49-06-2 Observed mop head stored around vent of gas hot water tank.for reporting purposes only
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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4/28/2011 | Routine - Food | Emergency Order Callback Not Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked wings,cooked ribs in the walkin cooler
- Critical - Violation: 06-04-1 Observed soup thawed at room temperature.
- Critical - Violation: 08A-26-1 Observed opened container of raw boneless wings over opened tortillia chips in RIF
- Violation: 10-05-1 Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling new gloves
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Violation: 22-19-1 Observed interior of microwave heavily soiled.
- Critical - Violation: 22-22-1 Observed heavy encrusted material on can opener.
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
- Critical - Violation: 22-28-1 Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
- Violation: 23-03-1 Observed heavy build-up of grease on hood filters
- Violation: 25-04-1 Observed single-service items stored on floor.
- Violation: 25-04-1 Observed single-service items stored on floor.storage room
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.by walkin freezer
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.bucket in hand sink at bar
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen.1 LIVE ROACH CRAWLING UP WALL UNDER MICROWAVE
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table.OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board.4 LIVE AROUND DRESSING SPICE RACK
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line
- Critical - Violation: 35A-08-1 Observed several live flies in kitchen.
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment. fryers
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 36-15-1 Observed food debris accumulated on storage room floor.
- Critical - Violation: 41A-02-1 Observed spray bottle of degreaser stored next to batter mix on cook line shelf
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 45-07-2 Observed gas stove nit unde hood suppression nozzles . For reporting purposes only.
- Critical - Violation: 49-06-2 Observed mop head stored around vent of gas hot water tank.for reporting purposes only
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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4/28/2011 | Routine - Food | Emergency Order Callback Not Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwash sink not accessible for employee use at all times.bucket in hand sink at bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling new gloves
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on storage room floor.
- Critical - Observed gas stove nit unde hood suppression nozzles . For reporting purposes only.
- Observed heavy build-up of grease on hood filters
- Critical - Observed heavy encrusted material on can opener.
- Observed heavy grease accumulated under cooking equipment. fryers
- Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of microwave heavily soiled.
- Critical - Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
- Critical - Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
- Critical - Observed mop head stored around vent of gas hot water tank.for reporting purposes only
- Critical - Observed opened container of raw boneless wings over opened tortillia chips in RIF
- Critical - Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen
- Critical - Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table
- Critical - Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
- Critical - Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board.
- Critical - Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area
- Critical - Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line
- Critical - Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
- Critical - Observed several live flies in kitchen.
- Observed single-service items stored on floor.
- Observed single-service items stored on floor.storage room
- Critical - Observed soup thawed at room temperature.
- Critical - Observed spray bottle of degreaser stored next to batter mix on cook line shelf
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked wings,cooked ribs in the walkin cooler
- Critical - Vacuum breaker mising at hose bibb.by walkin freezer
- Wet mop not hung to dry.
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4/27/2011 | Routine - Food | Emergency order recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.mash potatoes 107F and chili 102 hot holding on steam table.recommend to rapid reheat to 165F.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.one thermometer was reading 140F before calibration,digital does not work,tne other -32F. Corrected On Site.
- Critical. Observed uncovered mozzerella sticks in the walkin freezer.
- Critical. Observed employee experiencing persistent coughing, working with food, equipment and/or utensils.
- Observedcook line cutting boards grooved/pitted and no longer cleanable.RECOMMEND RESURFACE Repeat Violation. Repeat Violation.
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed HEAVY encrusted material on can opener.
- Observed heavy build-up of grease on hood filters
- Equipment and utensils not properly air-dried.cups at Bar wet nesting. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.Y CONNECTION AT MOP SINK Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster and back door
- Critical. Observed 2 live flies in kitchen.
- Observed heavy grease and food accumulated under cooking equipment. Repeat Violation.
- Observed heavy grease accumulated under fryers Repeat Violation.
- Observed walls moderatly soiled with accumulated food debris.kitchen
- Wet mops not hung to dry.RECOMMEND ORGNIZING MOP AREA
- Critical. Manager lacking proof of Food Manager Certification.for Bill Mercado.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.7/20/10
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12/23/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 15-12-1 Vent covers missing on cook line.not in place took down to clean
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.on y connection at mop sink.got a on/off valve no back flow
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9/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken wings in RIC 46F.
- Critical. Observed case of oinon rings on floor of walkin freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop
- Observed ice scoop with handle in contact with ice.bar
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 bay sink and didn't use soap. Corrected On Site.
- Critical. Observed beverages container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cook line cutting boards BADLY grooved/pitted and no longer cleanable. Repeat Violation.
- Observed individual cutting boards badly grooved/pitted and no longer cleanable.bar
- Vent covers missing on cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed interior of cook line reach-in coolers heavilY soiled with accumulation of food residue.
- Observed heavy build-up of food debris exterior surface of microwaves
- Equipment and utensils not properly air-dried.cups at server staion in lobby are sracked together wet.
- Critical. Condensation or other drainage not disposed of according to law.lot of water at the bottom of cook line RIC
- Critical. Vacuum breaker mising at hose bibb.on y connection at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions.dish area
- Critical. Observed several live flies in kitchen.
- Observed heavy grease accumulated under cooking equipment.fryers and cook line
- Observed floor area(s) covered with standing water.under ice machine
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.6 employee's on site.
- 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.
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7/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw beef stored over raw fish in the cook line cooler drawer Corrected On Site.
- Critical. Observed raw chicken tenders stored over french fries in RIF. Corrected On Site.
- Observed cutting board badly grooved/pitted and no longer cleanable.recommend to resurface
- Food-contact surface not smooth and easily cleanable.wooden shelf where jugs of hot sauce is stored
- Wet wiping cloth not stored in sanitizing solution between uses.cook line counter
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.silver ware on front line
- Equipment and utensils not properly air-dried.cups at the front bar
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.cardboard fiber grease baskets. Corrected On Site.
- Observed floor and wall junctures not coved.missing cove tile.along the wall where fryer's are located
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.by hand sink by 3 bay sink
- Observed wall soiled with accumulated food debris.behind slicer
- Observed dusty ceiling tiles and/or air conditioning vent covers.kitchen
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- No copy of latest inspection report.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair and shelves badly rusted.sandwich make cooler
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
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