- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone over slicer. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer. 2 employees engaged in food prep with ineffective hair restraint **Warning**
- Basic - Equipment in poor repair. Handle on hand wash sink at bar **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Knife **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. All flat surfaces. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. 117° **Warning**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. With bulk rice bag **Corrected On-Site** **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Cleaners at bar **Corrected On-Site** **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Michael Trabulsy states test scheduled for 9/29/14 **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar 81° **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Guacamole **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab meat stuffing **Corrected On-Site** **Repeat Violation** **Warning**
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09/24/2014 | Complaint Full | Warning Issued |
- Basic - Dishmachine has no data plate/operating specifications. **Warning**
- Basic - Equipment in poor repair. Hand wash sink at bar **Warning**
- Basic - Hood filters in disrepair. Cooks line **Warning**
- Basic - Ice scoop handle in contact with ice. Ice machine **Repeat Violation** **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - No chlorine or quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink.bar area **Warning**
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07/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Salad line **Repeat Violation** **Warning**
- Basic - Dishmachine has no data plate/operating specifications. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish washer **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen staff **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by bar area on wall **Warning**
- Basic - Equipment in poor repair. Hand wash sink at bar **Warning**
- Basic - Floor area(s) covered with standing water. Back deck area. Standing water with heavy scum on surface **Warning**
- Basic - Grease receptacle lid open, broken, or missing. **Warning**
- Basic - Hood filters in disrepair. Cooks line **Warning**
- Basic - Ice scoop handle in contact with ice. Ice machine **Repeat Violation** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Grill **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives 78° **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Warning**
- Basic - Nonbagged garbage in dumpster. **Warning**
- Basic - Old, unused equipment stored outside. Reach in cooler **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on line **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cake batter 48° 2lbs, Lobster 50° 1lb, Shrimp 5lbs, Lobster salad mix 49° 5lbs, Butter 50° 3.5 lbs, Mahi 47° 3lbs, Grouper finger 3lbs, Squid 46°-47 3lbs, Bacon wrapped shrimp 50°, 3lbs, Crusted tuna 54° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Clam chowder. Soup placed on steam table recently. Recommended rapid reheat to 165°as this product was mentioned on 2 separate complaints . Corrected to 170° **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Crab cake batter 48° 2lbs Lobster 50° 1lb, Shrimp 5lbs, Lobster salad mix 49° 5lbs, Butter 50° 3.5 lbs, Mahi 47° 3lbs, Grouper finger 3lbs, Squid 46°-47 3lbs, Bacon wrapped shrimp 50°, 3lbs, Crusted tuna 54° **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 5 of 6 expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen **Warning**
- Intermediate - No chlorine or quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink.bar area **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. Several items in walk in not date marked. **Warning**
- Intermediate - Walk-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. **Warning**
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07/25/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Buckets used for scooping ice in walk in **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Several areas of kitchen and in walk in cooler
- Basic - Hood soiled with accumulated dust.
- Basic - Ice scoop handle in contact with ice. Bar. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Coohs line **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored above food for customers in walk in cooler
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Recommended rapid reheat to 165° and restart cooling process.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw chicken 49°, raw burger 49° (cooks line cooler), Salsa 59°, pasta and cheese 58°, raw chicken 57°, raw burgers 57°(1st walk in cooler)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salsa 59°, pasta and cheese 58°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Walk-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. Facility has two walk in coolers. The 1st cooler used for cold prep not maintaining temperature. Repair technician arrived during inspection to address issues
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07/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Ice scoop
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. By fry station
- Basic - Cutting board has cut marks and is no longer cleanable. Several in use boards.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Walk in cooler shelf **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad station cooler
- Basic - Working containers of food removed from original container not identified by common name. Several throughout kitchen
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles at bar area.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pack of cigarettes and other hand tools used by service man on premises stored on dishes next to steamer/oven.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable- most boards new, several reclaimed and heavily stained.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dish machine.
- Basic - Ice scoop handle in contact with ice-bar
- Basic - Unnecessary items on the premise.nCigarette butts on ground at back door.
- High Priority - Cut tomatoes and cut lettuce cold held at greater than 41 degrees Fahrenheit. Tomatoes temped at 50°
- High Priority - Vacuum breaker missing at hose Bibb-back door out side at curbed mop sink.
- Intermediate - Employee used handwash sink as a dump sink-bar.
- Intermediate - Food manager certification expired. nancy Pilcz 8-7/2008, Florida Lodging and Restaurant.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for dishwasher and several others.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
- Intermediate - Spray bottle containing toxic substance not labeled-2 bottles at bar area.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Corrected On-Site**
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler fan guards dusty
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In walk in cooler and dish machine room
- Basic - Ceiling soiled with accumulated dust. In walk in cooler
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.- warewash area
- Observed reach-in cooler gasket torn/in disrepair.
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1/4/2013 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable.- warewash area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.- dry ingredients
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-31-12.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Observed personal care item, tv remote on prep table
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed unlabeled spray bottle.- green and soapy clear liquid
- Critical - Working containers of food removed from original container not identified by common name.
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10/31/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Each employee must have original certificates and cards as well as one book per person-copies are not acceptable.
- Critical - No oyster warning sign with required language provided. Corrected On Site. Sign disappeared.
- Observed attached equipment, hood and hood filters heavily soiled with accumulated runny drippy grease.
- Observed ceiling in kitchen heavily soiled with accumulated grease-brown due to continued smoke/grease laden vapors.
- Observed cutting board grooved/pitted and no longer cleanable-most boards throughout kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee drinking and touching other items, then began putting away dishes. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Raw snapper and other fillets cooling for 2 hours-at 48 F. Advised very quick cool, single layer metal type sheet pan. Must reach 41 with in the next 15 minutes to avoid stop sale.
- Critical - Observed food being cooled by nonapproved method. Soups cooling on bed of ice-water drained out of sinks. Advised several times today, shallow containers with ice bath. 1 hour later soups still between 145-155. Danger zone has not yet begun but is getting close. Must cool from 135-70 in 2 hours and 135 to 41 in a total of 6 hours.
- Critical - Observed food stored in ice used for drinks. Plastic bag of ice and or other stored in ice bin.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelving over slicer heavily soiled.
- Critical - Observed handwash sink used for purposes other than handwashing. Food scraps and straws in basin of bar handwash sink.
- Observed ice scoop with handle in contact with ice-first ice bin at bar.
- Critical - Observed interior of microwave soiled.
- Observed personal item, TV type remote left on clean plates on cookline.
- Critical - Observed several expired Food Manager Certifications including operator.
- Critical - Observed unlabeled spray bottle-at handwash sink and 1 at bar.
- Wall not smooth and easily cleanable. Plywood on wall, holding spice rack.
- Critical - Working containers of food removed from original container not identified by common name. Unlabelled styro container on shelf over slicer.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler items temped at 46-47 and thermometer reads 50. All items moved into 35F beer cooler and several items iced down. Service man was called and is enroute.
- Critical - Hand wash sink lacking proper hand drying provisions-bar. Corrected 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. Pro This violation must be corrected by : 2-15-12.
- Observed cutting board grooved/pitted and no longer cleanable-cutting boards throughout facility.
- Critical - Observed employee drink in an area located in a food preparation or other restricted area-drink over salad station and drink in walk-in cooler at cold prep station.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping ice, has yellow bracelette on arm.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tonges stored in 77F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish holding in walk-in cooler all temped at 46-47 degrees. Cook states it came in today and door opened causing higher temps in walk-in cooler. No stop sale issued because of time delivered. Advised quick chill by moving to another unit.
- Observed reuse of single-service articles. Cookline reusing pie like tins.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Raw animal food not properly separated from ready-to-eat food. Raw chicken stored behind raw beef and raw fish. Advised moving chicken to front.
- Unwrapped single-service utensils not presented so that only the handles are touched. Soup spoons at soup ladelling area.
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12/5/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table, breading station at cookline.
- Observed attached equipment, hood filters and surrounding flat surfaces soiled with accumulated grease and black sludgy substance. Repeat Violation.
- Observed ceiling and walls throughout kitchen and cookline, heavily soiled with accumulated grease.
- Observed ceiling in cold/fish cutting area soild with black substance. Pattern on ceiling in cold room appears to be from cooler fans.
- Observed cutting boards heavily grooved/pitted/stained and no longer cleanable. Repeat Violation.
- Critical - Observed expired Food Manager Certification-Operator, Owen Hartly.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expiditor wearing bracelette and hair like band on arms.
- Critical - Observed food stored on floor. Two bags of cracker-meal type products.
- Observed grease accumulated on kitchen floor, walls and cove type molding throughout kitchen and prep areas. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink filled with food scraps.
- Critical - Observed interior of microwave moderately soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter-holding at 50 F. Advised quick chill to 41. Item out for 1/2 hour +-. Manager took active measures to correct.
- Observed unnecessary items on the premise. Old kitchen equipment in fenced in area at rear of facility.
- Wet wiping cloth not stored in sanitizing solution between uses-salad station.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lobster Salad holding at 55 F. Advised quick chill to 41 or colder then hold at 41. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-several long boards in kitchen.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Hood valance not smooth and easily cleanable. Sheet metal on hood bent, ripped and chunked.
- Critical. Hand wash sink lacking proper hand drying provisions-front bar area by 3 bin sink.. Corrected On Site.
- Observed grease on the ground in treeline around the lot from dumpster/grease receptacle area. Heavy grease and grease odor emitted from location.
- Observed grease accumulated on kitchen floor.
- Observed attached equipment, hood filters and surrounding flat surfaces soiled with accumulated runny drippy grease. Hood cleaningbscheduled for tomorrow evening.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lady's room exhaust fan inoperable in bathroom and very warm in both mens and ladies room.
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7/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-many boards throughout kitchen. Cutting boards replacec But maring, scaring and minor stains were noted.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knives in dishwasher area. One knike between equipment-corrected on site.
- Violation: 37-10-1 Observed attached equipment, hood filters heavily soiled with accumulated grease etc. Hoods were cleaned but drips were noted. Suggested weekly cleaning/detailing to cut down on accumulated grease etc.
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5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp holding walk-in cooler 46 and 50 raw fish-cryopacked. Advised quick chill via 2 methods-sheet pan or iced down.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Homemade marinara holding at 130 for 1 hour plusAdvised quick chill to 70 in 2 hours, then to 41 in 6 hours total
- Critical. Observed uncovered food in holding unit/dry storage area. Many items in walk-in cooler not covered.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while dishwashing. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher scraped plates and loaded dirty, took off gloves and then started unloading dishes. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-many boards throughout kitchen.
- Observed nonfood-contact equipment in poor repair. Microwave at cookline-door in disrepair and appliance not operational.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-fan motor covers heavily soiled with dust and grease..
- Equipment and utensils not properly air-dried. Dishes at dishwash area.
- Observed utensils stored in crevices between equipment. Knives in dishwasher area.
- Observed attached equipment, hood filters heavily soiled with accumulated grease etc.
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3/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Tomatoe gravy and marinara holding in 120s. Advised quick reheat to 165.
- Critical. Observed food being cooled by nonapproved method. Large cambros of food in walk-in cooler, cooling for 1 hour at 180+ Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water-shrimp thawed in standing water. Repeat Violation. This violation must be corrected by : 1-20-2010.
- Critical. Observed raw animal food stored over ready-to-eat food. All raw meats stored over frozen french fries-freezer in back area of facility.
- Critical. Raw animal food prepped on dishwasher drain board. Repeat Violation. This violation must be corrected by : 1-20-2010.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Salad area using solo cups.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Salad prep box area. Repeat Violation. This violation must be corrected by : 1-2--2010.
- Observed employee with no hair restraint-kitchen employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed heavy buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits-steamer in slicing room.
- Drain cover(s) missing-mop sink.
- Critical. Outer openings not protected with self-closing doors-rear door into kitchen-closer has been purchased, needs installation.
- Observed attached equipment, hood filters and surrounding surfaces heavily soiled with accumulated grease and runny gunk.
- Critical. Pesticide use not in accordance with manufacturer's directions.
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12/17/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Raw food not properly protected from contamination-Employee prepping conch at/by dishwasher with dishwasher in use.
- Observed equipment in poor repair-Alto Sham door taped..
- Observed equipment in poor repair. Hood sheet metal pulling apart near and over chef/cook.
- Observed gaskets/seals on cold holding unit in poor repair-walk in cooler gasket and sweep-Troy AC has given proposal and work will be completed be mid week..
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-eco lab came and corrected.
- Critical. Observed handwash sink used for purposes other than handwashing. Bar handwash sink used for dump sink. Corrected On Site.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength-checked 2 times, changed chemical, reran, tested again found at 100 ppm. Dishwasher tested 4 times at 0 ppm. Eco lab came immediately to fix problem. Re-ran cycle and complied.
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9/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/18/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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