- Basic - Case/container/bag of food stored on floor in walk-in cooler. MUSHROOMS
- Basic - Cutting board has cut marks and is no longer cleanable. SQUARE BOARD ON COOKLINE
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. IN TAPAS PREP UNIT
- Basic - Reach-in cooler shelves with rust that has pitted the surface. TAPAS PREP, COOKLINE UNIT
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER, 47°/ SAFFRON CREAM, 45°/ CHICKEN THIGHS, 45°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BOTH BAR's. **Corrected On-Site**
|
6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bags of salt pellets stored on floor within the chemical storage room (chem room located outside alley.
- Basic - Bowl or other container with no handle used to dispense food, in bulk rice container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. *Currently counted 236 seats not included outside. *as per the last inspection.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No hot running water at mop sink. Mop sink located in alley and around corner. Mop sink is shared with other facility.
- Basic - Oysters removed from original container for long-term storage.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwashed fruits/vegetables stored with/above ready to eat food.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom,at hall way.
- Basic - Waste line missing at soda gun holster and one missing soda gun holster (located at the bar - w/in the large dinning room).
- Basic - Water leaking from Hand washing sink (located in bar area- w/in large dinning room) faucet.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw chicken over cooked meat.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sinks located in Bar #1 (located in large open dinning room)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
|
7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. 4 on the third floor.
- Basic - Floor soiled/has accumulation of debris.underneath handsink in dining room area prep station.
- Basic - Food stored on floor. Container of food in walk in freezer. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar, handsink near kitchen dish Machine and in dining room prep area.
- Basic - Reach in cooler to the far left of the cookline (bottom portion). And the cooler next to it both had an ambient air temperature than 46?f , operator was advised to pull all tcs products from cooler and store them in an envirnoment 41?f or lower.
- Basic - Some of the reach in cooler racks were rusted.
- Basic - Wet Wiping cloth/towel used under cutting board in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. For second dishmachine in bar area away from the kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Sugar or granulated substance in wait station area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Broth, Rambo oxtails, Marillo, all temped above 46?f, products were not in the process of cooling or preparation. **Corrected On-Site**
- 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. After 11:00am robot oxtails, Marillo both temped 50?f. Operator stated that they were prepared around midnight of this morning. Operator discarded of some other tcs products without instruction of inspector. operator discarded of products. **Corrected On-Site**
- High Priority - Produce with mold-like growth. For 5 oranges in the outside walk in cooler. operator discarded of them. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. was off by approximately 7 degrees. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 on third floor.
|
4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Currently counted 236 seats not including outside seating. **Warning**
- No handwashing sign provided at a handsink used by food employees. Bar area 1 and 2. **Warning**
- Observed attached equipment soiled with accumulated dust. WIC's fan covers **Repeat Violation**
- Observed ice scoop with handle in contact with ice. In bar area **Corrected On-Site** **Warning**
- Working containers of food removed from original container not identified by common name. SUGAR NOT LABELED WAIT STATION. Olive bin in exterior WIC. **Warning**
|
3/2/2013 | Routine - Food | Call Back - Complied |
- Clean plates and bowls not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment or utensils not designed or constructed in a durable manner. Container without handle used to scoop salt in bin. **Corrected On-Site**
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Currently counted 236 seats not including outside seating. **Warning**
- Food-contact surface not smooth and easily cleanable. Cutting boards on cook line and dessert line. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions.CEVICHE BAR **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. HWS BAR AREA **Repeat Violation**
- Critical - Hot water not provided/shut off at employee hand wash sink. Male and female restrooms
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. **Corrected On-Site** **Warning**
- Critical - Hotel and Restaurant license not properly displayed. **Corrected On-Site**
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of ice machine **Warning**
- Light not functioning. OUTSIDE WIC **Warning**
- No Heimlich maneuver sign posted. **Warning**
- Critical - No conspicuously located thermometer in holding unit. RIC **Repeat Violation**
- Critical - No handwashing sign provided at a handsink used by food employees. Bar area 1 and 2. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning** **Corrected On-Site** **Repeat Violation**
- No suitable facilities provided to store employee clothing and other possessions. Employee keys on Food contact surface **Warning**
- Observed attached equipment soiled with accumulated dust. WIC's fan covers **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface. Hood filters in grill area. **Warning**
- Critical - Observed buildup of black mold like substance in the interior of ice machine. **Warning**
- Critical - Observed buildup of slime on soda dispensing nozzles. In bar area. **Warning**
- Observed employee with no hair restraint. **Corrected On-Site** **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed food stored on floor. Onions stored on floor in WIC., wine stored on floor in plastic clear containers. **Corrected On-Site** **Warning**
- Observed gaskets with food build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Observed ice scoop with handle in contact with ice. In bar area **Corrected On-Site** **Warning**
- Critical - Observed interior of microwave soiled. **Warning**
- Observed old labels stuck to food containers after cleaning. On plastic containers throughout WIC, RIC and kitchen. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fabada 46F in WIC, second temp 39F. **Repeat Violation**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Butter in WIC **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over mushrooms in WIC **Repeat Violation**
- Observed residue build-up on nonfood-contact surface. Exterior of RIC's **Warning**
- Critical - Observed small flying insects in both bar areas. **Warning**
- Observed soda gun holster with accumulated slime/debris. **Repeat Violation**
- Critical - Observed toxic item improperly stored. Insect repellent stored next to clean wiping clothes. **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Scallops in WIC #1., brown sauce in WIC UNCOVERED. Mushrooms, and ham in RIC #4, ice cream in WIF UNCOVERED, bread on cook line. **Warning**
- Critical - Observed unlabeled spray bottle. Sanitizer not labeled behind bar and hostess station.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed Asparagus in WIC over RTE garlic mix. **Corrected On-Site** **Warning**
- Observed wall soiled with accumulated black debris in dishwashing area. **Warning**
- Observed wall soiled with accumulated food debris. HWS BY COOKLINE **Warning**
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. 1-2 inch gap of rear exting door. **Warning**
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Fabada held for more then 7 days. Dated 12-1-12, chicken stock dated 11/29 **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corquitas in RIC#5. **Warning**
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. **Corrected On-Site** **Repeat Violation**
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. **Corrected On-Site** **Warning**
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR NOT LABELED WAIT STATION. Olive bin in exterior WIC. **Warning**
|
12/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded - no proof of aquaculture raised grouper and salmon received fresh and used raw in ceviche dishes. This violation must be corrected by : 05-05-12. Callback inspection : salmon is farm raised [as indicated on packaging] and cold smoked [as stated on information obtained by general manager - no aquaculture records provided. Black grouper used in ceviche is now substituted with cod - received frozen - no freezing specifications provided for parasite destruction.
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served - for oysters.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - diced egg at prep area [less than 3 hours] cooled to 41F in reach in cooler; egg fritters and stuffed beef peppers [reach in cooler] - transferred to freezer - cooled to 43F , boiled egg [tapas bar - discarded by operator]. Corrected On Site. Callback inspection: tapas bar: boiled egg 43-46F, cheese slices 53F, meat slices 46F. Beef 40F, chicken 41F, pasta 41F, blood sausage 40F. Stored 3 hours. Transferred to walk in cooler. Recommend monitoring food temperatures at tapas bar [foods stored on ice].
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit - tapas reach in cooler. Corrected On Site. Callback inspection: probe thermometer inside cooler not functioning correctly.
- Critical - Violation: 12B-07-1 Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils - stored on food prep table. Corrected On Site. Repeat Violation. Callback inspection: open cup of coffee observed on prep table - slicer being used, soda bottle observed on cutting board. Corrected on-site.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quat test strips not available. Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris - all bars
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory - handsink next to ice machine. Callback inspection: no soap at handsink next to ice machine. In addition, no paper towel at 3 handsinks in the kitchen.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only - kitchen - on floor next to dry goods storage shelving. Callback inspection : fire extinguisher stored on floor outside office.
|
5/7/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory - handsink next to ice machine.
- Critical - Hotel and Restaurant license not properly displayed. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quat test strips not available. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit - tapas reach in cooler. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded - no proof of aquaculture raised grouper and salmon received fresh and used raw in ceviche dishes. This violation must be corrected by : 05-05-12.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils - stored on food prep table. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - diced egg at prep area [less than 3 hours] cooled to 41F in reach in cooler; egg fritters and stuffed beef peppers [reach in cooler] - transferred to freezer - cooled to 43F , boiled egg [tapas bar - discarded by operator]. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - container of raw chicken stored above container of raw beef. Corrected On Site.
- Observed residue build-up on nonfood-contact surface - walk in cooler fan covers.
- Observed soda gun holster with accumulated slime/debris - all bars
- Observed utensils stored in crevices between equipment - clean knives stored between shelving and interior wall of reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only - kitchen - on floor next to dry goods storage shelving.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sanitizer container empty - 0ppm in 3 compartment sink.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served - for oysters.
|
3/5/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Cookline Handsink blocked by large cart.
- Critical - Handwashing cleanser lacking at handwashing sink in dining room salad buffet area. Repeat Violation. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensils not stored on a clean portion of food preparation or cooking equipment. Knives stored between equipment. Corrected On Site.
- Lights at cookline missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quaternary strips needed.
- Critical - No handwashing sign provided at handsinks used by food employees. Dining room salad buffet area and bar.
- Critical - Observed accumulation of debris/grease in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles at bar. Repeat Violation.
- Observed cigarettes stored on dishmachine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets.
- Critical - Observed food, bagged onions, stored on floor. Corrected On Site.
- Observed rust build up on reach-in cooler racks; beverage cooler in bar, tapas prep cooler.
- Critical - Observed stained/grooved cutting boards.
- Critical - Observed toxic item stored by food. Hand soap stored on spice container. Corrected On Site.
|
12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing sink at dining room prep station. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. Cookline.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quaternary strips needed.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine. Chlorine strips needed.
- Critical - No paper twels at hand wash sink in dishmachine area.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. See comment section.
- Critical - Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee chopping greend, handling with barehands. Corrected On Site.
- Critical - Observed buildup of soil on soda dispensing nozzles and holsters at bar.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensils, knives, stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soups, shanks, walk-in cooler, 45F. Advised.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin. Wait station.
- Critical - Observed soil residue on storage containers. Sugar bin at wait station.
- Critical - Observed unlabeled spray bottle. Blue substance.
|
5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. sea scallops, salmon.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats. Corrected On Site. Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. consumer advisory is not specific to indicate which ceviche is cooked or raw.
- Critical. Establishment not maintaining shellstock tags for 90 days. raw oysters in ceviche.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items on ice at ceviche food bar in dining area. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items on cookline. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. foods wrapped and placed in deep containers in walkin cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork and beef over cooked sausage and condiments.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets worn during food prep. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drinks on prep line. Repeat Violation.
- Observed employee with no hair restraint. servers preparing food cutting lemons, bread, portioning out dipping sauce. Repeat Violation.
- Observed utensils stored in crevices between equipment. knives in between prep table and cooler.
- Critical. Handwash sink not accessible for employee use at all times. cookline handdink blocked by spice cart.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline sink used to store cooking utensil, warewashing hand sink used to gather water. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. bar hand sink.
- Critical. Hand wash sink lacking proper hand drying provisions. ceviche bar, bar hand sink warewashing sink. Repeat Violation.
|
12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/4/2010 | Routine - Food | Admin. Complaint 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 meat, ceviche, stews, beef stock etc. walkin cooler and reach in cooler.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeeze bottle cookline.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep table and food storage shelf.
- Violation: 29-17-1 Waste line missing at soda gun holster. bar area.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. gather water for beans, rinse knives, thermometers. in kitchen.
|
6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, salami, reach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meat, ceviche, stews, beef stock etc. walkin cooler and reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottle cookline.
- Critical. Observed food being cooled by nonapproved method. cooked scallops covered wrapped tightly in reach icooler
- Critical. Observed potentially hazardous food thawed at room temperature. seafood in sink. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. containers of stew walkin cooler.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets and watches on chefs food prep and cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep table and food storage shelf.
- Observed employee with no hair restraint. servers doing food prep no hair restraints.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. bar machine Corrected On Site.
- Waste line missing at soda gun holster. bar area.
- Critical. Observed handwash sink used for purposes other than handwashing. gather water for beans, rinse knives, thermometers. in kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees. bar hand sink
- Critical. No handwashing sign provided at a handsink used by food employees. bar hand sink.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline and warewashing hand sinks.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 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. Operator does have any books, employee cards, certificates available to show proof of employee training.
|
3/30/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chorizo sauce, beef stock, chicken stock walkin cooler.
- Critical. Violation: 08A-28-1 Observed food stored on floor. cases of produce in kitchen, potatoes on floor near cookline, sauces on floor walkin.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches/bracelets.
- 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. in between glove changes.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. portables, wood chopping block at tapas bar.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. multiple date marks on containers.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. on prep table cookline.
- Violation: 24-05-1 Pots and pans not stored inverted or in a protected manner. storage on shelves.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. openings on chopping block tapas bar.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. cookline blocked by cases of potatoes.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to store ladles on cookline, rinse away wiping buckets.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar sink, tapas bar, walkin cooler hand sink.
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment. multiple employees had not been trained on proper testing of sanitizer for bar machine. Corrected On Site.
|
10/23/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). improper cooling.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. undercooked salmon for ceviche received in fresh no parasite destruction.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats ham, pepperoni ,chorizo.
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meat, potatoes, sauces.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. items reheating on steam table operator stated product waiting to be reheated on stove. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chorizo sauce, beef stock, chicken stock walkin cooler.
- Critical. Observed food stored in ice used for drinks. condiments stored in bar drink ice. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. chorizo hanging over tapas bar, operator insists product is not used for food service decoration display only. Corrected On Site.
- Critical. Observed food stored on floor. cases of produce in kitchen, potatoes on floor near cookline, sauces on floor walkin.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches/bracelets.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by raw food prep
- Observed cutting board grooved/pitted and no longer cleanable. portables, wood chopping block at tapas bar.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. strips damaged.
- Observed old labels stuck to food containers after cleaning. multiple date marks on containers.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. bar machine
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table cookline.
- Observed unused and unprotected place settings left on table. glasses, knives, forks pre-set qt all times.
- Pots and pans not stored inverted or in a protected manner. storage on shelves.
- Observed utensils stored in crevices between equipment. openings on chopping block tapas bar.
- Critical. Handwash sink not accessible for employee use at all times. cookline blocked by cases of potatoes.
- Critical. Observed handwash sink used for purposes other than handwashing. used to store ladles on cookline, rinse away wiping buckets.
- Critical. No handwashing sign provided at a handsink used by food employees. bar sink, tapas bar, walkin cooler hand sink.
- Critical. Hand wash sink lacking proper hand drying provisions. bar hand sink, tapas bar sink. Corrected On Site.
- Ceiling tile missing over prep area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. multiple employees had not been trained on proper testing of sanitizer for bar machine. Corrected On Site.
|
10/21/2009 | Routine - Food | Warning Issued |
| No report available. | 2/6/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/3/2008 | Routine - Food | Warning Issued |
| No report available. | 8/6/2008 | Routine - Food | Call Back - Complied |
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