- Basic - Bowl or other container with no handle used to dispense food. Sugar, red peppers, salt pepper mix.
- Basic - Ceiling tile in disrepair. West kitchen several stained.
- Basic - Ceiling tile missing. In kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Admin Complaint** **Repeat Violation**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. West kitchen.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butane stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts, red peppers. **Admin Complaint** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in cooler. **Warning**. At call back: Ready to eat/Temperature controlled for safety prepared 10/22/14 sauces @ 43°; Cooked mashed potatoes prepared 10/22/14 @ 46°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork @ 126°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above beef in center walk in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Steak @ 117°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 10/21/14 not dated.
- Intermediate - Walk-in cooler not 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. East side of kitchen. **Warning**. At call back: Food still out of temperature; see (3A).
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10/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sugar, red peppers, salt pepper mix.
- Basic - Ceiling tile in disrepair. West kitchen several stained.
- Basic - Ceiling tile missing. In kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Admin Complaint** **Repeat Violation**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. West kitchen.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butane stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts, red peppers. **Admin Complaint** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Line cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork @ 126°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above beef in center walk in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Steak @ 117°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 10/21/14 not dated.
- Intermediate - Walk-in cooler not 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. East side of kitchen. **Warning**
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. RICE. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Equipment in poor repair. ICE SCOOP HANDLE BROKEN.
- Basic - In-use ice scoop stored on soiled surface between uses. TOP OF ICE MCHINE.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. MELTED BUTTER @ 85°. CORRECTIVE CTIONS TKEN.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **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. CHICKEN BREASTS. and HAM.
- Intermediate - Spray bottle containing toxic substance not labeled. CLER LIQUID.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
- Basic - Single-service articles not stored inverted or protected from contamination. TAKE OUT LIDS.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. NO READING ON TEST STRIPS. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.
- 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 trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING TCS FOODS IN DANGER ZONE; STORING RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION; INSURING DISH MACHINE IS PROPERLY SANITIZING.
- 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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. LANGESTINOS.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. CHILI.
- Intermediate - Spray bottle containing toxic substance not labeled. YELLOW LIQUID.
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5/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
- Basic - Single-service articles not stored inverted or protected from contamination. TAKE OUT LIDS.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. NO READING ON TEST STRIPS. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.
- 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 trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING TCS FOODS IN DANGER ZONE; STORING RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION; INSURING DISH MACHINE IS PROPERLY SANITIZING.
- Intermediate - Employee used handwash sink as a dump sink. CENTER DEEP HAND SINK.
- 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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. LANGESTINOS.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. CHILI.
- Intermediate - Spray bottle containing toxic substance not labeled. YELLOW LIQUID.
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2/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
- Basic - Single-service articles not stored inverted or protected from contamination. TAKE OUT LIDS.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. PASTA NOODLES FRONT COUNTER @ 56°. FOOD SHALL BE DISCARDED AT END OF LUNCH @ 15:00 HRS 2/24/14.
- High Priority - Dented/rusted cans present. See stop sale. GARBANZO BEANS.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. NO READING ON TEST STRIPS. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HOTDOGS @ 54°; RTE CHICKEN @ 52°. FOODS WEWE RECEIVED RTE AND RECEIVED NO PREPARATION PROCEDURES. CORRECTIVE ACTIONS TAKEN.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.
- 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 - 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. ICE BATH METHOD FRONT COUNTER FOR PASTA.
- 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. STORING TCS FOODS IN DANGER ZONE; STORING RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION; INSURING DISH MACHINE IS PROPERLY SANITIZING.
- Intermediate - Employee used handwash sink as a dump sink. CENTER DEEP HAND SINK.
- 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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. LANGESTINOS.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. CHILI.
- Intermediate - Refrigerated drawers not 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. NORTHWEST COOK LINE DRAWERS.
- Intermediate - Spray bottle containing toxic substance not labeled. YELLOW LIQUID.
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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. IN SUGAR. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. UNDER GAS STOVE.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. EAST KITCHEN.
- Basic - Ceiling tile missing. THROUGHOUT WEST KITCHEN.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. LINE COOLER NEAR WALKIN IN COOLER UNABLE TO MAINTAIN TCS FOODS AT 41° OR BELOW.
- Basic - Nonfood-contact equipment in poor repair. GAS STOVE MISSING FRONT COVER.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. PORK LOIN. **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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. MACARONI SALAD AND SHRIMP @ 52°. CORRECTIVE ACTIONS TAKEN.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. CHICKEN OVER BREAD.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. PORK AND BEEF IN CONTACT IN SAME CONTAINER IN WALK IN COOLER.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. LUNCH MENU.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. CHICKEN BREASTS.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. BREAKFAST MENU.
- Intermediate - Required employee training expired for some employees. 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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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Dusty ceiling air conditioning vent cover in dish washing area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor, bread in walk in freezer. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Cutting board
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container in bread crumb
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs , sugar.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Live, small flying insects in food storage area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing water bucket **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. Sauce in walk in cooler
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed 1dented can of corn beef hash Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. male cook in kitchen Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing gloves
- Observed food debris accumulated on kitchen and walk in freeze floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed uncovered food in holding unit/dry storage area. salad in walk in cooler
- Critical - Observed unlabeled spray bottle. cleaning detergent
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable, in foods preparation area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. knife in butter, walk in cooler
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead bugs in light shield through dishwashing room Corrected On Site.
- Critical - Observed dented can of libbys punpkin Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor, onion in walk in cooler
- Critical - Observed food stored on floor. produced in walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. storing wet wiping clothes Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed storage of maintenance tools in areas that may result in cross-contamination. 3 gas motor in stored in stockroom
- Critical - Observed unlabeled spray bottle. sanitizer in kitchen
- Observed walk-in cooler gasket torn/in disrepair.
- Observed worn, torn and/or soiled floors/carpeting.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , pasta in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfood , salads in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups , sauces in walk in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed food stored on floor. Walkin freezer
- Critical - Observed hand wash sink used for purpose other than washing hands. Rinsing coffee pot behind the front counter Corrected On Site.
- 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. flour Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used for mac salad, panko Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. corned beef, roast beef in the prep walkin cooler Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. new staff rest room
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. cold water HANDWASHING sink kitchen
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6/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Exit signs not properly illuminated. For reporting purposes only. back doors
- Faucet/handle missing at plumbing fixture. cold water HANDWASHING sink kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. addition kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. addition to kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. addition kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. new staff rest room
- No plan review submitted and renovations in progress addeded extra bay dry storage, reach in cooler, prep area handwashing sink added.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving pourous should be painted
- Observed attached equipment soiled with accumulated dust fan cover walkin coolers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving .
- Observed equipment in poor repair. canopener rusty suggest stainless steel
- Observed gaskets with slimy/mold-like build-up. all reachins
- Critical - Observed unlabeled spray bottle. near water heater
- Wall not smooth and easily cleanable drywall addition kitchen .
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils cookline . Corrected On Site.
- Observed nonfood-contact equipment in poor repair cover missing on grill
- Wet wiping cloth not stored in sanitizing solution between uses waitstation, prep table and main cookline.
- Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface.toaster Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving throughout kitchen, prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sheet rack shelving
- Critical. No handwashing sign provided at a handsink used by food employees prep area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions prep rea Corrected On Site.
- Observed food debris accumulated on kitchen floor freezer and coolers .
- Observed attached equipment soiled with accumulated dust. fan covers in walkins
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. missing end caps on sleeve
- Observed personal care item stored with food. cell phone on prep table Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2010 | Routine - Food | Call Back - Complied |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. lime in dishmachine
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters
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5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. waitstation
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep area Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.toaster
- Observed residue build-up on nonfood-contact surface. lime in dishmachine
- Critical. No handwashing sign provided at a handsink used by food employees hws rear prep.
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed attached equipment soiled with accumulated dust. fan cover walkin.
- Critical. License expired more than 60 days, after expiration date.12/01/09
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2/16/2010 | Routine - Food | Warning Issued |
- Critical. OBSERVED ITEMS THAWING AT ROOM TEMP- CORRECTED ON SITE
- Critical. OBSERVED FOOD CONTAINERS ON FLOOR IN WALKIN IN COOLER.
- Critical. OBSERVED EGGS OVER READY TO EAT. CORRECTED ON SITE
- Critical. OBSERVED SERVERAL OPEN BEVERAGES THROUGHOUT KITCHEN MUST HAVE TWO LID AWD STRAW. CORRECTED ON SITE
- Critical. OBSERVED NO TEST STRIPS FOR DISHMACHINE.
- Critical. OBSERVED REACH IN COOLER GASKETS SOILED.
- Critical. OBSERVED TOASTED SOILED.
- OBSERVED LIME BUILD-UP ON DISHMACHINE.
- OBSERVED SHELVING SOILED.
- OBSERVED UTENSILS STORED IN SOILED BIN ON WALL -NEAR MIXER
- OBSERVED FAN COVERS IN COOLER SOILED.
- OBSERVED PURSE ON SHELVING WITH FOOD TO GO CONTAINERS.
- Critical. OBSERVED UNLABELED SPRAY BOTTLE. (WAIT STATION)
- Critical. OBSERVED RUBBING ALCOHOL WAIT STATION SHELF. CORRECTED ON SITE
- Critical. OBSERVED FOOD HANDLERS CARDS NOT FILLED OUT.
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Complaint Full | Inspection Completed - No Further Action |
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