- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of food and bags of clams. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Heavily grooved cutting boards throughout. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Both reach in coolers and walk in coolers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. At HWS in back area by the dish washing machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield by salad area **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At HWS at back areas by dishes. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine used at 3CS way over 200 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 57° F and cut lettuce for less than four hours. Corrective action taken by operator to place in shallower pans on ice. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Calamari 81° F for less then four hours. Corrective action taken by operator by throwing product away **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Observed lamb over cooked pasta in walk in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed chicken over beef and beef over seafood. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water valve cut off at HWS near 3CS in kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. In bar area.
|
08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Several places in the kitchen.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink in the kitchen.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Walk in cooler in the kitchen. And other food prep area in the kitchen.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Uncovered food stored near sink exposed to splash. Pizza station and cafe station.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
|
3/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Several places in the kitchen.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment in poor repair. One walk on cooler and reach in coolers.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink in the kitchen.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Walk in cooler in the kitchen. And other food prep area in the kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza station.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Insect control device installed over food preparation area. Near hand sink and clean dishes.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use articles. Tomato sauce in chicken base bucket.
- Basic - Single-service articles improperly stored. In mop sink closet.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Uncovered food stored near sink exposed to splash. Pizza station and cafe station.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At pizza station while garnishing the drink.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 57°. Plant food 45° tomatoes sauce 50°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep pan **Corrected On-Site**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Only at hand sink by coffee station.
|
3/24/2014 | Complaint Full | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp,clams.
- Basic - Clean linens stored on floor.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fan cover in RIC-in cooler has accumulation of dust/debris.Pizza station.
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.Chicken,Meat.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.Bar area.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cooling stock. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Next to sink, across from stove **Warning**
- Basic - Food placed in soiled container/equipment. Ice in dirty garbage can . Ice is used to keep salad plates cold. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Insect control device installed over food preparation area. And hand wash sink **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Across from stove **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. WIF DOOR **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator has a bill with blanket coverage for all frozen items. It does not designate which items are frozen for parasite destruction. **Warning**
- Intermediate - Cutting board(s) stained/soiled. On sink used for prep, across from stove **Warning**
|
10/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Cooling stock. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots **Warning**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Next to sink, across from stove **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food placed in soiled container/equipment. Ice in dirty garbage can . Ice is used to keep salad plates cold. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Insect control device installed over food preparation area. And hand wash sink **Warning**
- Basic - Milk received at greater than 45 degrees Fahrenheit. Corrective action taken. Put on ice. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Across from stove **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. WIF DOOR **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Container of medicine improperly stored. In RIC **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 50°Corrective action taken **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Displayed food not properly protected from contamination. On garbage can lid **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken. Move to top of RIC. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator has a bill with blanket coverage for all frozen items. It does not designate which items are frozen for parasite destruction. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Corrective action taken . Tuna moved to inside RIC **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches in kitchen by hand wash sink and under lettuce storage unit that is not in use. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 in salad holding unit. Not in use. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Cutting board(s) stained/soiled. On sink used for prep, across from stove **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. **Warning**
- Intermediate - Soda gun soiled. **Warning**
|
10/11/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage containers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Walkin and kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets. Across from 3 compartment sink
- Basic - Wall soiled with accumulated dust. Above prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above handwash
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waiter touched bread with bare hands. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Freezer beef
|
1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. SALT
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PASTA
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. CHICKEN STOCK, HARD_BOILED EGGS IN STANDING WATER.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. PASTA STATION COOLER. AMBIENT TEMPERATURE OF 55F. DO NOT USE COOLER UNTIL IN GOOD REPAIR.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. DOIR CRACKED
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
|
7/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. PASTA STATION COOLER. AMBIENT TEMPERATURE OF 55F. DO NOT USE COOLER UNTIL IN GOOD REPAIR.
- Equipment or utensils not designed or constructed in a durable manner. DOIR CRACKED
- Critical - Hand wash sink lacking proper hand drying provisions. BAR
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN, BAR.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated food debris.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BASIL, TOMATOES, CHICKEN, BREAD, PASTA Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. MICROWAVE
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. CHICKEN STOCK, HARD_BOILED EGGS IN STANDING WATER.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. SODA NOZZLES IMPROPER DRAINAGE
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PASTA
- Critical - Observed potentially hazardous food thawed in an improper manner. SHRIMP Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.
- Observed residue build-up on nonfood-contact surface. SODA NOZZLE HOLDER IN THE BAR
- Observed residue build-up on nonfood-contact surface. WALK_IN COOLER FAN
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. SALT
|
7/30/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. refrig unit 9n coffee station .
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Light not functioning. reach in units.
- Critical - No conspicuously located thermometer in holding unit. reach in units.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed empolyee wash hands with no hot water.
- Observed nonfood-contact equipment in poor repair . cold holding unit in pasta station. leaking w ter.
- Observed nonfood-contact equipment in poor repair. cold holding unit in pasta station.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed toxic item stored by food. insect sprays stored on the shelve with food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
|
6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. reaching 150F.
- Critical - Observed buildup of slime in the interior of ice machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. it only aches 120F. it should be 180F.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. kitchen prep sink.
|
9/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken soup.
- Critical - Hand wash sink lacking proper hand drying provisions. handwashing . kitchen .
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen prep sink.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. it only aches 120F. it should be 180F.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product. cooks.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor. 2nd floor.
- Observed gaskets/seals on cold holding unit in poor repair. reach in coolers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. lettuce cooler.
- Observed leaking pipe at plumbing fixture. handwashing s9nk. prep area.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in units. Above 41F.
- Observed reuse of single-service articles. aluminun cans.
- Critical - Observed uncovered food in holding unit/dry storage area. leftover food left uncover in reach in units.
- Observed utensils stored in crevices between equipment. knives in the kitchen .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food in reachbin units.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/20/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED GALLONS OF MILK IN HAND WASH SINK AT COFFEE BAR Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BY DISWASHING MACHINE. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. OBSERVED SODA NOZZLE SLIMEY IN BAR AREA. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. OBSERVED COOKED POULTRY AT 135 DEGREES IN WIC.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PASTA AT 47 DEGREES IN WIC.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED SHRIMP BEING DEFROSTED IN STANDING WATER IN TWO COMPARTMENT SINKS. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORED OVER COOKED TOMATOES IN WIC. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. OBSERVED CRACK SHELL EGGS IN WIC. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.OBSERVED PASTA PREPARED 24 HOURS NOT DATE MARKED. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
5/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. No thermometer provided to measure temperature of food product. TherMOMETERs for cooks.
- Critical. No conspicuously located thermometer in holding unit. reach in unit. salad station.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. kitchen employees.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff touching food with barehands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in the kitchen .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions. waitstaff area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. waitstaff area.
- Observed personal care item stored with food. kitchen area.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Food may not be served. CAESAR SALAD DRESSING MADE IN_HOUSE WITH RAW EGGS. DISCLAIMER MUST BE IN MENU STATING RAW EGGS IS USED IN THE DRESSINGS.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. GARLIC OIL MIXTURE Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. POT OF CHICKEN BROTH Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. PARMESAN CHEESE IN WAITE STATION
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ASSEMBED SALAD
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGING GLOVES
- Observed a nonfood-grade basting brush used in food.
- Critical. No three-compartment sink provided. WASHING PANS AND RINSING IN 2-COMPARTMENT SINK
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wash solution not clean. WASHING PANS
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed residue build-up on nonfood-contact surface. WALK_IN COOLER RACKS
- Observed soda gun holster with accumulated slime/debris.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Observed hole in ceiling.
- Critical. Observed toxic item stored by food. MULTI PURPOSE LUBRICANT Corrected On Site.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 8/22/10.
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6/22/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. MISSING ASTERISK
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. No tag on fresh shellfish.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.WALK IN
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed a nonfood-grade basting brush used in food. PIZZA AREA
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed soda gun holster with accumulated slime/debris. Wait station,
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Waste line missing at soda gun holster.
- Critical. Handwash sink not accessible for employee use at all times.(BAR)* WAIT STATION
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees. RESTROOM
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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