- Basic - Bowl or other container with no handle used to dispense food. Cup to scoop ice at drive thru, staff was advised **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On clean dish shelf by ice machine **Corrected On-Site**
- Basic - Equipment in poor repair. Walkin cooler fan not operating, freezer door left ajar to keep cooler cold, technician has been called
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, corrected to 100 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. By back drive thru
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front drive thru **Corrected On-Site** **Repeat Violation**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice bin at drive through window.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of knives, back room. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on shelf with dry foods. **Corrected On-Site** **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Under fryers.
- Basic - Interior of microwave soiled with encrusted food debris. Under hot hold. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front HWS. **Repeat Violation**
- Basic - Plumbing system in disrepair. Pipe disconnected below back handwash sink, dripping into bucket. Leak below smoothie area ice bin, dripping into bucket.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Fryer basket that fell on floor was washed/rinsed but only dipped in sanitizer. Retrained employee. Basket re-sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Carton eggs at 56°F on table. Placed back in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser broken at one sink, towels missing at other sink. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. On floor by back door instead of on hook. Must not be used to prop back door. **Corrected On-Site**
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham in walk in cooler at 46?, corrective action: iced down **Repeat Violation**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 5 foodborne illnesses
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PHU unis, not all foods at 135F minimum
- Critical - No conspicuously located thermometer in holding unit. reach in cooler at front counter Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in walk in cooler
- Observed ceiling in disrepair. driping water in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves to grab bread Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F heavy cream in a container by drive thru, discarded ; explained time as public health control
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more thn 200ppm in 3 comp sink Corrected On Site. 100ppm
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Observed single-service items stored on floor. storage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. heating unit-PHU broken, no time on chicken, wrote time
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. didn't wash hands after touching raw food Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. old one Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. explained to her Corrected On Site.
- Critical - Observed food stored on floor. box of cocoa mix Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
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12/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of dust/mold-like substance on surface of nonfood-contact surface. shelving in walk-in
- Observed nonfood-contact equipment in poor repair. broken thermometer in reach-in Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. vent cover in walk-in
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. front reach-in pooling water
- Observed food debris accumulated on floor in dry storage room. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. open fish and chicken over fries and onion rings in box freezer Corrected On Site.
- Critical - Observed toxic item stored by food. sani bucket Corrected On Site.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. had been mismarked with 5 hr limit-policy is 4 hr- Corrected On Site.
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. all that is available is a letter from dbpr stating the original aop was approved and that a copy must be maintained at each store, and a letter from corporate stating the document had been reviewed. Barehand contact observed. Repeat Violation.
- Observed equipment in poor repair. ice machine drop plate
- Critical. Observed soil buildup inside ice shute. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. cup lids
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. small air gap at back door
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1/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit. thermomether missing, just holder in unit
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and fish together in box freezer; chicken over fish in walk-in frezer Corrected On Site.
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. mgr couldn't find it. Employees must use gloves until bare hand procedure is in.
- Observed equipment in poor repair. one cracked lid Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. in kItchen
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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