- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Boxes of plantains and bags of onions.
- Basic - Hood soiled with accumulated grease.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets.
- 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 washed hands with no soap.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken found at 45° in kitchen. Raw pork found at 52° on 9.30.14.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. Front counter.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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 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.
|
09/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cardboard used to line food-contact shelves. In reach in fridge.
- Basic - Clean equipment stored on floor. Colander along with pots.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor. Boxes of plantains and bags of onions.
- Basic - Hood soiled with accumulated grease.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets.
- 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 washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice in kitchen found at 120° and at 125°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored on top of ready to eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken found at 45° in kitchen.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. Front counter.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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.
|
07/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Floor area(s) covered with standing water. At grout lines in front of cookline
- Basic - Floors not maintained smooth and durable.missing grout in some areas by cook line **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- 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. Temperature of fresh garlic in oil mixture 69 f **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw chicken over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shell eggs on top of raw fish **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink missing in food preparation room or area. By buffet line. **Repeat Violation**
- 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.
|
2/26/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- 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. Not filled while washing utensils
- Basic - Equipment in poor repair.freezer broken door
- Basic - Floor area(s) covered with standing water. **Admin Complaint** **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris.underneath the shelves **Admin Complaint** **Repeat Violation**
- Basic - Floors not maintained smooth and durable. **Admin Complaint** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Admin Complaint** **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Admin Complaint** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.at 50°f at time of inspection.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken raw over rte foods spring rolls **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Admin Complaint** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.breading chicken
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment
- Intermediate - Handwash sink missing in food preparation room or area.front counter where food is dispensed. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Manager lacking proof of food manager certification.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- 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 - Soap dispenser at handwash sink not working/unable to dispense soap.
|
2/26/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Floor area(s) covered with standing water. At grout lines in front of cookline
- Basic - Floors not maintained smooth and durable.missing grout in some areas by cook line **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. On shelving around cooking area
- Basic - Soiled reach-in cooler gaskets.
- 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. Temperature of fresh garlic in oil mixture 69 f **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw chicken over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shell eggs on top of raw fish **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink missing in food preparation room or area. By buffet line. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and hood suppression tank
- 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.
|
9/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Floor area(s) covered with standing water. At grout lines in front of cookline
- Basic - Floors not maintained smooth and durable.missing grout in some areas by cook line **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. On shelving around cooking area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 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. Temperature of fresh garlic in oil mixture 69 f **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw chicken over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shell eggs on top of raw fish **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 - Handwash sink missing in food preparation room or area. By buffet line. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and hood suppression tank
- 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.
|
7/26/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. Encrusted soil on hand wash sink and faucet.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shoves net to cooking line
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Employee personal items stored in or above a food preparation area. Shoes next to single service utensils
- Basic - Floor area(s) covered with standing water. At grout lines in front of cookline
- Basic - Floors not maintained smooth and durable.missing grout in some areas by cook line **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. At hood system
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Plumbing system in disrepair.hand washing sink.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Box reuse to store cooked pork
- Basic - Soil residue build-up on nonfood-contact surface. On shelving around cooking area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board.
- 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. Temperature of fresh garlic in oil mixture 69 f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 116 f, employee reheated chicken
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw chicken over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shell eggs on top of raw fish **Repeat Violation**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dropping
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with food. Pot cleaner next to cans of tomato jechup
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink missing in food preparation room or area. By buffet line. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation**
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner
|
7/25/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Floor area(s) covered with standing water.by cook line
- Basic - Floor tiles missing.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.on steam table
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service items stored on floor in kitchen.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.chicken over green beans
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink missing in food preparation room or area.by buffet line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs over shrimp
- Observed wall soiled with accumulated grease.
|
12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.vegtables next to 3 compartment sink
- Critical - Hand sink missing in food preparation room or area.front counter
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface.equipment
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. 4 flour bins in kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.onions
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
- Observed gaskets/seals on cold holding unit in poor repair. Cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice and flour
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs over shrimp
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed roach activity as evidenced by live roaches found 8 live roach found 4 in kitchen area by flour 3 by front counter under steam table and 1 by soy sauce packages.
- Observed wall soiled with accumulated grease.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/10/2012 | Routine - Food | Emergency order recommended |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. VEGETABLES NEXT TO THREE COMPARTMENTS SINK WHILE IN USE.
- Critical - Hand sink missing in food preparation room or area. SERVING FOOD AT FRONT NO HAND SINK OBSERVED
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SIDES OF THE GAS COOKING EQUIPMENT
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. HALF A BEG OF ONIONS.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. REACH IN COOLER, RAW MEAT NEXT TO RICE.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW MEAT OVER VEGETABLES IN REACHIN COOLER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC OIL. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
|
2/28/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food being cooled by nonapproved method. RICE Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
|
10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed roach activity as evidenced by 1 live roaches found CRAWLING ALONG WALL BY CASH REGISTER. Corrected On Site.
- Critical - Observed rodent activity as evidenced by 13+ dried rodent droppings found UNDERNEATH STEAM TABLE SHELF . PLEASE FAX FUMIGATION PAPERWORK TO MY ATTENTION AT 305-499-4081. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice cooked yesterday in reach-in cooler at 50F. Corrected On Site. DISCARDED
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE TOUCHING RIBS TO SHOW THAT IT IS COOKED. Corrected On Site.
- Observed nonfood-grade containers used for food storage. COOKED RIBS STORED IN CARTON BOXES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLEASE MAINTAIN REACH_IN COOLER DOOR CLOSE AS MUCH AS POSSIBLE.
- Critical - Observed rodent activity as evidenced by 7+ dried rodent droppings found in SHELF UNDERNEATH STEAM TABLE. Corrected On Site.
|
3/9/2011 | 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.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
|
12/2/2010 | Routine - Food | Call Back - 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.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. HANDWASH SINK
- 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 KAREN (EXPIRED), ROSA WORKING FOR APPROX. A YEAR. This violation must be corrected by : 11/29/10.
|
9/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC IN OIL Corrected On Site. BY PUTTING ICE BATH UNDERNEATH
- 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. NEXT TO BLEACH Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Raw animal food not properly separated from ready-to-eat food. RTE PASTA ON TOP OF RAW BEEF
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-grade containers used for food storage. Corrected On Site.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. HANDWASH SINK
- Observed residue build-up on nonfood-contact surface. TABLE STORAGE BY COOKLINE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Observed leaking pipe at plumbing fixture. HANDWASH SINK Corrected On Site.
- 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 rodent activity as evidenced by 25+ dried rodent droppings found. ON SHELF UNDERNEATH STEAM TABLE
- Critical. Observed rodent activity as evidenced by 4+ fresh rodent droppings found. ON SHELF UNDERNEATH STEAM TABLE.
- Critical. Observed roach activity as evidenced by 1 live roaches found BY SINGLE SERVICE UTENSILS HOLDER 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 KAREN (EXPIRED), ROSA WORKING FOR APPROX. A YEAR. This violation must be corrected by : 11/29/10.
|
9/29/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
- Critical. Fruits/vegetables not washed prior to preparation.
- 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.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed roach activity as evidenced by 1 live roach found in kitchen
- Observed wall in disrepair.
- Observed wall soiled with accumulated food debris. Repeat Violation. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in freezer/cold holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Twenty (20) foot-candles of light not provided inside equipment where food is stored.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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