- Basic - Bathroom door not self-closing. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Stored food not covered in walk-in freezer. **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 - Wood food-contact surface not properly sealed. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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**
|
10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. **Warning**
- Basic - Floor area(s) covered with standing water. In wic **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wood food-contact surface not properly sealed. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 95°f, chicken 109°f, beef 93°f less than 4hrs **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Toxic substance/chemical improperly stored. **Warning**
- Intermediate - No chlorine 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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **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. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
08/05/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.walk in cooler doors **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.in the front **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.by back door **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Equipment used to mash food is made of wood.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood being used as shelf.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 - No soap 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.
- Intermediate - Soil residue in food storage containers.
|
2/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves and crates used in the kitchen area **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In the front **Warning**
- Basic - Ceiling soiled with accumulated grease.in the kitchen **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floors not maintained smooth and durable.walk in cooler **Warning**
- Basic - Food stored on floor.in the front **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.walk in cooler doors **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.in the kitchen area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.in the front **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.doors of the walk in cooler door rusty **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.all shelves in the kitchen **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall soiled with accumulated grease.in the kitchen **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.by back door **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.buckets that had some type of chemical stored inside of it being used to store food on kitchen shelf by the microwave **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
10/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves and crates used in the kitchen area **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In the front **Warning**
- Basic - Ceiling soiled with accumulated grease.in the kitchen **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Floors not maintained smooth and durable.walk in cooler **Warning**
- Basic - Food stored on floor.in the front **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.walk in cooler doors **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Large amount of unused equipment/supplies present. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.in the kitchen area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.in the front **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.doors of the walk in cooler door rusty **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to cover food **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.all shelves in the kitchen **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall soiled with accumulated grease.in the kitchen **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.person in front handling money without washing hash and goes to prepare food Togo for customer **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.by back door **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.buckets that had some type of chemical stored inside of it being used to store food on kitchen shelf by the microwave **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No person in charge of establishment during operation. **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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
7/30/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area. In the front by the counter **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Unnecessary items stored in garbage enclosure. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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. **Warning**
|
3/6/2013 | Routine - Food | Warning Issued |
- 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.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 36-12-1 Floors not constructed easily cleanable.walk in cooler and freezer
- Violation: 36-15-1 Observed food debris accumulated on walk in cooler and freezer floor.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
|
9/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not constructed easily cleanable.walk in cooler and freezer
- No copy of latest inspection report.
- Critical - No person in charge of establishment. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed expired Food Manager Certification.
- Observed food debris accumulated on walk in cooler and freezer floor.
- 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.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed single-service articles improperly stored.under handsink in front
- Critical - Observed uncovered food in holding unit/dry storage area.walk in cooler and freezer
- Observed utensils stored in crevices between equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
7/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH FOOD RESIDUES.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE IN FODD PREP AREA FAILED TO WASH HER HANDS AFTER TOUCHING RAW MEAT. Corrected On Site.
- Critical - Observed food stored on floor. OBSERVED BOXES OF MEAT ON THE FLOOR IN WIF.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OBSERVED SHELVES IN WIC SOILED WITH GREASE.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of walk-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF WALK IN COOLER SOILED WITH FOOD RESIDUE.
- Observed nonfood-contact equipment in poor repair. OBSERVED DOORS OF COOLER AND FREEZER RUSTY.
- Observed nonfood-grade containers used for food storage. OBSERVED PLASTIC BAG IS USED TO COVER CCOKED RICE Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FISH AT 43 DEGREES IN WIC. Corrected On Site.
- Observed unnecessary items on the premise. OBSERVED BOXES AND CONTAINERS INSIDE PMISES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED FOOD PREPARED ON SITE MORE THAN 24 HOURS HAS NO DATE MARKING.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
|
1/12/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. BOXES IN FRONT OF HAND WASH SINK. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN AT HAND WASH SING IN FOOD PREP AREA.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED GREASE ON COOKING EQUIPMENTS.
- Critical - Observed food stored on floor. OBSERVED BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED BOXES AROUND THE DUMPSTER.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED FOOD PREPARED 24 HOURS NOT PROPERLY DATE MARKED.
- Observed wall soiled with accumulated grease.
|
7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED BOXES OF MEATS AND POTS IN FRONT OF HAND WASH SINK IN KITCHEN AREA.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING IN ALL HAND WASH SINK.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS ON CONTAINER THAT IS USED TO STORE PICKLES.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SCOOP IN STANDING WATER.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED FOOD LEFT UNCOVERED IN PREP AREA AND INSIDE WALK IN COOLER. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. IN WALK IN COOLER AND FREEZER.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED. Corrected On Site.
- Critical. Observed soil residue in storage containers. CONTAINER FOR PICKLE SOILED.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees. IN MEN AND WOMEN RESTROOM.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.
- Observed unnecessary items on the premise.
|
9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. FISH FOUND AT 112 DEGREE.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 15-30-1 floor in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair. OBSERVED GASKET IN WALK IN FREEZER TORN
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. NO SIGN IN MEN' RESTROOM.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster. OBSERVED DUMPSTER OVERFLOOR.
- Violation: 36-12-1 Floors not constructed easily cleanable.
- Critical. Violation: 53B-08-1 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
|
6/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. FISH FOUND AT 112 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. INSIDE WALKING COOLER SOILED EITH FOOD DEBRIS.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED MEATS STORED IN BOXES AND ON THE TOP OF EACH OTHER IN WALK IN FREEZER.
- Critical. Observed food stored on floor. OBSERVED FOOD ON THE FLOORIN WALK IN COOLER.
- Critical. Observed food covered with soiled linen.
- Observed nonfood-grade containers used for food storage. OBSERVED FOOD STORED IN BOXES.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- floor in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair. OBSERVED GASKET IN WALK IN FREEZER TORN
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed clean equipment stored on floor.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. NO SIGN IN MEN' RESTROOM.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED DUMPSTER OVERFLOOR.
- Floors not constructed easily cleanable.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed unnecessary items on the premise.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
4/6/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
12/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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
|
10/14/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse salted pork and beef stored in 55 gal. drums at room temp (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot foods held on top of table at room temperature.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee wash hands with no soap.
- Observed cardboard used as a food contact surface on prep table
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Faucet/handle indisrepair at plumbing fixture.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable. Walk-in floor lined with wet cardboard.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed unnecessary items on the premise.
- Critical. License expired within 30 days after expiration date.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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