- Basic - Ceiling tile missing- exposed insulation hanging over dishmachine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Real in cooler door gasket torn/disrepair.
- Basic - Walk in cooler light not working.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined... less than 4 hrs per owner. **Corrected On-Site**
- High Priority - Two live flies in kitchen area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- tomato gravy. **Corrected On-Site**
- Intermediate - Required employee training expired for Hubert, Betty. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Sides of fryers and cookline **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout establishment **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in coolers **Warning**
- Basic - Ceiling soiled with accumulated dust. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cookline. **Warning**
- Basic - Employee smoking in a food preparation, storage or warewashing area. Upon arrival in kitchen, employee was smoking in kitchen. **Warning**
- Basic - Floor area(s) covered with standing water. Under ice machine **Warning**
- Basic - Food (fish) being prepared outside. **Warning**
- Basic - Grease accumulated under cooking equipment. Cookline and fryers **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Light not functioning. In walk in cooler **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service items stored on floor. Cups **Warning**
- Basic - Soiled reach-in cooler gaskets. Multiple **Warning**
- Basic - Toilet not flushing/functioning properly. Women's restroom **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 63 °F, operator iced. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs and cooked potatoes. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over hush puppy **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline reach in cooler. Operator using ice baths **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in coolers and reach in freezers soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. No employee training for Michelle Williard and Jodi Brewer. **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. Hush puppy mix made on Saturday **Corrected On-Site** **Repeat Violation** **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food- oatmeal.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust- kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers- kitchen.
- 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- opened water bottle with screw lid top on food preparation table.
- Basic - Equipment in poor repair- reach in cooler on cookline does not maintain food at 41°f. Ice baths are used.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water- fish and shrimp.
- Basic - Soil residue build-up on nonfood-contact surface- shelving above dish wash area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler on cookline cold held at greater than 41 degrees Fahrenheit: ham 55°f, sausage 60°f, cheese 58°f, chopped ham 58°f. Food not out 4 hours, manager rearrange and refreshed ice bath. Reach in cooler requires ice bath to maintain food at 41°f or below. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- waffle batter in kitchen at 54°f, out less than 4 hours. Employee time marked and is using time as public health for future.. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool- rice, collard greens, limas- less than 1 hour. Employee placed in ice baths. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- green beans in reach in cooler.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair, above waterheater and above 3 compartment sink.
- Basic - Cloth used as a food-contact surface, biscuits/bacon/sausage.
- Basic - Equipment and utensils not properly air-dried - wet nesting, cups. **Repeat Violation**
- 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. Employee handling cellphone. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling toast. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed rinsed spatula did not sanitize. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 53°f diced ham 60°f sliced ham 60°f for less than 4 hours on cookline ice cold hold. Have to surround pans in ice to be effective as cold holding.
- Intermediate - Encrusted material on can opener blade.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cap missing from PVC pipe in kitchen.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting, cups.
- Basic - Floor area(s) covered with standing water, waitress area.
- Basic - No conspicuously located ambient air temperature thermometer in reachin cooler, cookline.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler, restroom hallway.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish to ready to eat.
- High Priority - Small flying insects in waitress area.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - OBSERVED ACCUMULATION OF WATER (LEFT SIDE) UPRIGHT COOLER - PREP AREA
- Critical - OBSERVED ASHTRAY WITH CIGARETTE/ASHES ON PREP TABLE
- Critical - OBSERVED BACON/STEAK NOT COVERED IN UPRIGHT COOLER PREP AREA
- OBSERVED CELING TILES MISSING ABOVE WATER HEATER
- Critical - OBSERVED DISHMACHINE CHLORINE SANITIZER NOT AT PROPER MINIMUM STRENGTH - 0 PPM
- Critical - OBSERVED EMPLOYEE CLEAN ASHTRAY FROM PREP TABLE TO FOOD PREP AREA WITHOUT WASHING HANDS
- Critical - OBSERVED EMPLOYEES COME FROM NON-FOOD TASK AREA TO FOOD PREP AREA WITHOUT WASHING HANDS
- Critical - OBSERVED EMPLOYEES NOT FOLLOWING HANDWASHING PROCEDURES
- Critical - OBSERVED JACKET/APRONS ON FOOD IN STORAGE AREAS, POSSIBLE CROSS-CONTAMINATION ISSUES
- OBSERVED LIGHTING IN MEN'S RESTROOM NOT BRIGHT ENOUGH
- Critical - OBSERVED NO DATE ON POTENTIALLY HAZARDOUS FOOD OVER 24 HOURS, BAKED BEANS IN UPRIGHT COOLER
- OBSERVED NO LIGHT IN WALK-IN COOLER
- Critical - OBSERVED NO THERMOMETER IN UPRIGHT COOLER COOKLINE
- Critical - OBSERVED NO THERMOMETER IN UPRIGHT COOLERS X 2 PREP AREA
- Critical - OBSERVED NO THERMOMETER SILVER REFRIGERATOR
- Critical - OBSERVED ODOR IN MEN'S RESTROOM
- Critical - OBSERVED OPEN BEVERAGE ON PREP TABLE
- OBSERVED PLATES NOT PROTECTED ON COOKLINE
- Critical - OBSERVED SAUSAGE LINKS AT 109 DEGREES, TOMATO GRAVY AT 132 DEGREES IN STEAM WELL FOR LESS THAN FOUR HOURS
- Critical - OBSERVED SOILED CAN OPENER
- Critical - OBSERVED SUGAR NOT LABELED - WAITRESS AREA
- Critical - OBSERVED WALK-IN COOLER @ 52 DEGREES ALL POTENTIALLY HAZARDOUS FOODS ARE ICED AND HAD TEMPERATURES BELOW 41 DEGREES
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7/5/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit, leftside.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in refrigerator waitress area.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washing hands in 3-compartment sink.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled dishes to clean dishes.
- Violation: 14-36-1 Observed gaskets/seals on upright cooler rightside in poor repair.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 37-01-1 Ceiling tiles missing above waterheater and 3 compartment sink. Repeat Violation.
- Violation: 38-10-1 Light not functioning, walkin cooler.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
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1/31/2012 | Routine - Food | Call Back - Complied |
- Ceiling tiles missing above waterheater and 3 compartment sink. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm. Establishment is currently out of sanitizer.
- Critical - Hand sink missing in food preparation room or area. Handsink has been removed from cookline/food preparation area.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen.
- Light not functioning, walkin cooler.
- Critical - No conspicuously located thermometer in holding unit, leftside.
- Critical - No conspicuously located thermometer in refrigerator waitress area.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed apron ontop of hashbrown boxes storage area, possible cross-contamination issues.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled dishes to clean dishes.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washing hands in 3-compartment sink.
- Observed gaskets/seals on upright cooler rightside in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bag of fries at 62 degrees fahrenheit, left out overnight, product discarded.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, upright cooler.
- Critical - Observed soiled tongs hanging on clean utensils shelf.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes at 107 degrees fahrenheit for less than 4 hours.
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1/26/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing above waterheater.
- Critical - Hand wash sink lacking proper hand drying provisions, waitress area.
- Light not functioning, mens restroom hallway.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled dkshes to clean dishes.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed interior of upright cooler soiled with accumulation of food residue, rightside.
- Observed leaking pipe at handsink in waitress area.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in waitress area, salt/pepper cups.
- Critical - Observed womens paper towel dispenser in disrepair, front cover missing. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limitshell eggs on cookline.
- Critical - Working containers of food removed from original container not identified by common name, flour.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pans in dishwashing area not inverted.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 10 ppm.
- Floors not maintained smooth and durable, tiles in waitress area missing. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, waitress area.
- Critical - Observed cloth used as a food-contact surface, towel over biscuits.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Observed employee wiping preptable into trash can as inspector is walking into backroom, cigerette ashes on preptable and cigerettes on top of trash in trash can.
- Observed gaskets/seals on cold holding unit in poor repair, upright cooler cookline.
- Critical - Observed interior of upright cooler soiled with accumulation of food residue, cookline.
- Critical - Observed paper towel dispenser in disrepair, womens restroom.
- Critical - Observed urinal functioning improperly, water running.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage links at 88 degrees fahrenheit on steam table for less than 4 hours.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, chili.
- Critical. Observed packaged food not labeled as specified by law, chili in upright freezer.
- Critical. Observed food being cooled by nonapproved method. Potatoes stacked in pan removed and layered on sheets. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 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. Put tie from bread wrapper in mouth while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands, employee cracked shell eggs then put bread in toaster.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed interior of upright freezer soiled with accumulation of food residue.
- Critical. Observed interior of upright cooler soiled with accumulation of food residue, cookline. Repeat Violation.
- Observed residue build-up on light sheilds.
- Observed residue build-up on gaskets on cookline.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, pans dishwashing area.
- Critical. Observed towel dispenser in womens restroom in disrepair.
- Critical. Observed handsink not clean, cookline.
- Floors not maintained smooth and durable, missing tiles in waitress area.
- Observed personal care item stored with food, keys on preptable.
- 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, waitress area. For reporting purposes only. Corrected On Site.
- Critical. Exit signs not properly illuminated, backdoor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures, barehand contact.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, poen jugs of milk orange juice dressing.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice slaw in upright cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shell eggs on cookline at 70 degrees fahrenheit for less than 4 hours.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup instead of ice scoop.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee answered cell phone then prepared to resume prep. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area, ashtray with ashes/cigerettes on preptable. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler cookline gaskets.
- Critical. Observed soiled upright freezer cookline gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed interior of upright cooler soiled with accumulation of food residue. Repeat Violation.
- Critical. Observed bottom interior of white upright cooler soiled with accumulation of food residue.
- Observed build-up of grease on hood filters.
- Observed food debris spilled on gallon container of BBQ sauce in storage room.
- Observed single-service articles stored without protection from contamination, tins on shelving dishwashing area.
- Critical. Observed screen in door torn/in poor repair.
- Floors not maintained smooth and durable, broken/missing tiles in waitress area. Repeat Violation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, hand washing procedure.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, rice mushroom in reachin freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sliced ham sausage gravy in upright cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shell eggs at 67 degrees farienhiet on cookline. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage links at 124 degrees fahrenheit for less than 4 hours.
- Critical. No conspicuously located thermometer in reachin cooler waitress area.
- Critical. Observed raw animal food stored over ready-to-eat food, raw steaks over lettuce reachin cooler cookline. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, flour.
- Observed reachin freezer cookline with accumulated ice.
- Wet wiping cloth not stored in sanitizing solution between uses, frontline.
- Critical. Observed encrusted material on can opener.
- Critical. Observed bottom of reach-in freezer soiled with accumulation of food residue. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, cookline.
- Floors not maintained smooth and durable, tiles broke/missing in waitress area.
- Observed ceiling above water heater with black mold like substance on tile.
- Carbon dioxide/helium tanks not adequately secured.
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1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-25-1 Observed packaged food not labeled as specified by law, fish in upright freezer.
- Violation: 14-33-1 Observed upright cooler cracked at bottom of food contact surface.
- Critical. Violation: 32-23-1 Observed urinal functioning improperly.
- Violation: 36-11-1 Floors not maintained smooth and durable, waitress area broken tiles.
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11/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice gravy mashed potatoe turkey in reachin cooler.
- Critical. Observed packaged food not labeled as specified by law, turkey in reachin cooler.
- Critical. Observed packaged food not labeled as specified by law, fish in upright freezer.
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. Observed raw animal food stored over ready-to-eat food, shell eggs and porkchop over vegtables reachin cooler cookline. Corrected On Site.
- Critical. Observed uncovered food in shredded lettuce in reachin cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed upright cooler cracked at bottom of food contact surface.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength., 0 ppm. Repeat Violation.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. Repeat Violation.
- Observed single-service articles stored without protection from contamination, not inverted cookline.
- Critical. Observed urinal functioning improperly.
- Floors not maintained smooth and durable, waitress area broken tiles.
- Critical. Observed toxic item stored by dishes, comet dishwashing area.
- Critical. Observed expired Food Manager Certification, expired on 6-16-09.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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