- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Side of tilt skillet has old food debris. **Warning**
- Basic - Interior of banquet walk in cooler wall with rust that has pitted the surface. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout several reach in cooler on cook line. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Throughout all walk in cooler **Warning**
- Basic - Wall in disrepair. In mop sink closet. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. By three compartment sink. **Warning**
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Employee cafe. **Warning**
|
11/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Side of tilt skillet has old food debris. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen. **Warning**
- Basic - Interior of banquet walk in cooler wall with rust that has pitted the surface. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout bars and waiter station. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout several reach in cooler on cook line. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Throughout all walk in cooler **Warning**
- Basic - Wall in disrepair. In mop sink closet. **Warning**
- Basic - Wall soiled with accumulated food debris. In banquet prep area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above pasteurized liquid eggs in pastry reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. By three compartment sink. **Warning**
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Employee cafe. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by coffee urn. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cook line. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed rusted shelves in three compartment sink area. **Warning**
- Intermediate - No soap provided at handwash sink. At waiter station. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. See stop sale for cream sauce
- Intermediate - Soda gun and soda holster soiled. Ball room bar. **Warning**
|
09/03/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
08/28/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. PLATES AND BOWLS ON DISH AREA SHELVES.
- Basic - Cutting board has cut marks and is no longer cleanable. COOK LINE MAKE TABLES - CHECK ALL **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. ICE CREAM STATION
- Basic - No handwashing sign provided at a hand sink used by food employees. BANQUET KITCHEN HANDWASH SINK
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. MULTIPLE LOCATIONS
- Basic - Trash receptacles not provided where needed in establishment. AT HANDWASH SINKS **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. 3 COMPARTMENT SINK WALL
- 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. COOK PICKED UP CUT WATERMELON SECTIONS WITH BARE HANDS. DISCARDED.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CUT WATERMELON ON COOK LINE AT 61F **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. BANQUET WALK IN FREEZER IS DISORGANIZED. MEATS AND READY TO EAT FOODS ARE NOT PROPERLY SEPARATED. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained. COOK LINE MAKE TABLES **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. CARBON BUILD UP **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. TUNA FISH AND OTHER FOOD DEBRIS IN HANDWASH SINK BY ICE CREAM, AND SERVER DUMPED LIQUID FROM CUP IN SAME HANDWASH SINK **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. BANQUET AREA REACH IN COOLER
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
|
5/6/2014 | Routine - Food | Administrative complaint recommended |
- Basic - 4-603.15(A) old labels not removed from containers on multiple items.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cutting board has cut marks and is no longer cleanable. All boards actively being used at time of inspection.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamp bulbs near cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sinks outside of kitchen
- Basic - Nonfood-contact equipment in poor repair. Inside part of Walkin freezer door coming apart. Exposing insulation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair. By cooler #3
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon stored over RTE food in Walkin cooler
- High Priority - Small flying insects in bar area.
- Intermediate - Cutting board(s) stained/soiled.
- 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.
|
10/25/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) old labels not removed from containers on multiple items.
- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Cove molding at floor/wall juncture broken/missing. In kitchen by back door.
- Basic - Cutting board has cut marks and is no longer cleanable. All boards actively being used at time of inspection.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Hat hanging on hook above prep table. And jacket hanging up with food items in dry storage.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef Curtis, braclets
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Copper piping in water heater room.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamp bulbs near cookline.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sinks outside of kitchen
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact equipment in poor repair. Inside part of Walkin freezer door coming apart. Exposing insulation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair. By cooler #3
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust.
- Basic - Working containers of food removed from original container not identified by common name. White powdery substance in metal container in pastry.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Prime rib observed at 48°, cooked and cooled from the night before. Roux, 70°. Left out of temperature control for 3 days
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon stored over RTE food in Walkin cooler
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches. Operator killed both. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaner spray bottle stored on rack with clean dishes.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- 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. Deli meat sliced and rewrapped.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by floor fan
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash microwave tray.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Prime rib temped at 48°
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Reach-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.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Pastry room
|
10/24/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dessert room **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in Dish storage area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Middle cook line cutting board. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. WIC 4 **Repeat Violation** **Warning**
- Basic - Soiled reach-in freezer gaskets in dessert room **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. WIC 4, and 6 **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black and pink mold like substance. **Warning**
|
8/21/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dessert room **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in Dish storage area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Middle cook line cutting board. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. WIC 4 **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. RIC next to grill on cook line. Exterior soiled with flour **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Quinoa uncovered in dry storage. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Lemons water stored on the floor **Corrected On-Site**
- Basic - Soiled reach-in freezer gaskets in dessert room **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kale over cooked boiled eggs in WIC **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. WIC 4, and 6 **Warning**
- Basic - Wall in disrepair. Next to WIC 3. **Warning**
- Basic - Water leaking from faucet/faucet handle. Cook line faucet. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On drain board in 3-CS area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of planko unlabeled in dry storage area. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line Ric Turkey 45F, ham 44F, cheese 47F CH. second temp turkey 40F, ham 39F, cheese 37F. Operator placed in freezer to cool items down. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over crepe sauce in wic1 **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dated Rosemary butter 3/26. 2/26 Garlic butter with fresh garlic. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Dated Rosemary butter 3/26. 2/26 Garlic butter with fresh garlic. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black and pink mold like substance. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site** **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. French onion soup. **Corrected On-Site** **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site** **Warning**
|
4/11/2013 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. RIC #4. CB still the same, gaskets on order
- Violation: 23-07-1 Observed gaskets with mold-like build-up on all WIC'S AND SOME RIC's. CB ONLY RIC's
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. WIC #3,4 FAN COVERS.
|
1/9/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). IN OUTSIDE WIC Soup 59 in WIC. Observed on 11-9-2012 Picata sauce 49.9F in outside cooler since last night.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 59 f in the OUTSIDE WIC. Repeat Violation. OBSERVED ON 11-9-2012 PICATA SAUCE 49.9 F in outside cooler in storage since last night .
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. RIC #4
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Racks in cookline WIC#2
- Critical - Violation: 22-20-1 Observed buildup of MOLD LIKE SUBSTANCE in the interior of ice machine.
- Violation: 23-05-1 Observed residue build-up on racks in WIC#3.
- Violation: 23-06-1 Observed dust or dirt on nonfood-contact surface. vent covers in kithen on cooks row.
- Violation: 23-07-1 Observed gaskets with mold-like build-up on all WIC'S AND SOME RIC's.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. IN 3-CS AREA
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. spatula in 3cs area.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. At splitter in inside mopsink.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. ON SPLITTER ON OUTSIDE HOSE BIBB.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. IN STORAGE AREA.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in 3CS area.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. WIC #3,4 FAN COVERS.
- Violation: 37-14-1 Observed ceiling in disrepair. in dessert area
- Violation: 38-07-1 Lights has cracked shield covers. #4 WIC.
|
11/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. CLEAN PANS AND CUTTING BOARDS ON FLOOR
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. CLEAN TONGS NOT INVERTED FOR PROTECTION
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 59 f in the OUTSIDE WIC. Repeat Violation.
- Equipment and utensils not properly air-dried. IN 3-CS AREA
- Food-contact surface not smooth and easily cleanable. Racks in cookline WIC#2
- Food-contact surface not smooth and easily cleanable. several cutting board in kitchen area
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in flour in dessert area
- Light not functioning. over grill
- Lights has cracked shield covers. #4 WIC.
- Critical - No handwashing sign provided at a handsink used by food employees. IN STORAGE AREA.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelve in kitchen area by cook row
- Observed dust or dirt on nonfood-contact surface. vent covers in kithen on cooks row.
- Critical - Observed 3 rusted cans.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In WIC.
- Critical - Observed an water bottle on a food preparation table . Corrected On Site.
- Observed attached equipment soiled with accumulated dust. WIC #3,4 FAN COVERS.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, employee cutting scallions that will be served raw with bare hands. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of MOLD LIKE SUBSTANCE in the interior of ice machine.
- Observed ceiling in disrepair. in dessert area
- Observed clean ice scoop stored in dirty drawers.
- Critical - Observed food stored on floor. Buckets of pickles on floor in WIC#4. Repeat Violation.
- Observed gaskets with mold-like build-up on all WIC'S AND SOME RIC's.
- Observed gaskets/seals on cold holding unit in poor repair. RIC #4
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef stored over scallops and tuna in RIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, proscuitto 46F sitting on counter with nobody prepping it. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon 50 F, turkey 49 F in employee break room. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Butter in WIC#3 Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Turkey burgers over eggplant
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. HAM dated 10/ 30, pork 10/31, chick pea dated 10/28
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after preparation. GRAVY DATE MARKED 10/10 AND ONION SOUP DATED 10/31.
- Observed residue build-up on racks in WIC#3.
- Observed soup preparer with soiled apron. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. turkey burgers uncovered in RIF
- Critical - Observed unlabeled spray bottle. sanitizer
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. ASPARAGUS OVER RTE FOODS. in cooler #2. Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed carrots over bread in the #4 WIC.
- Observed utensils stored in crevices between equipment. spatula in 3cs area.
- Observed wall soiled with accumulated black debris in 3CS area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey 122, vegetables, potatoes 130, vegetables 110 at employee buffet. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. melon in wic. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). IN OUTSIDE WIC Soup 59 in WIC
- Critical - Vacuum breaker mising at hose bibb. At splitter in inside mopsink.
- Critical - Vacuum breaker mising at hose bibb. ON SPLITTER ON OUTSIDE HOSE BIBB.
|
11/7/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef using his bare hand on food already cooked to separate the product from each other. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Bakery area.
- Critical - Observed buildup of soiled material on mixer head. Small floor mixer.
- Critical - Observed encrusted material on can opener and holder.
- Critical - Observed food being cooled by nonapproved method. Cooked rice 48 degrees cooked at noon tightly covered cooling inside the cookline reach in cooler. Rice removed to the walk in cooler. Rechecked at 3:00pm at 43 degrees. Corrected On Site.
- Critical - Observed food stored on floor. Banquet walk in cooler.
- Critical - Observed food with mold-like growth. Salami in the walk in cooler # 3.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Convection ovens at banquet area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection ovens.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Calamari 50 degrees, saute reach in cooler. [Unit overloaded], other temperatures good.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream sauce, saute cooler 51 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 44 degrees, pastrami 45 degrees, ham 44 degrees, asparagus 44 degrees, reach in cooler, grill area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vanilla cream 44 degrees, bakery.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimps 48 degrees in the saute reach in cooler. [Unit overloaded]. Temperature good on other products. Bottom shelf showing high.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, salami in walk in cooler # 3.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salamis in the banquet walk in cooler. Corrected On Site.
|
2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floordrain under the prep sink in the rear prep area.
- Food-contact surface not smooth and easily cleanable. White scale at the bakery.
- Light not functioning, warewashing area, next to the ice machine .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection ovens, warmers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 48 degrees, cheese 47 degrees, Walk in cooler #1. Technician informed the equipment was in defrost.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 49 degrees, reach in cooler at the bakery. Removed to the walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crembulee 44 degrees, keylime pie 45 degrees, double door reach in cooler next to the hotline unit. Products removed to the walk-in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salami, turkey in the walk in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected at the waite area. Corrected On Site.
- Critical - Observed soil buildup inside ice bin, waite area.
- Critical - Working containers of food removed from original container not identified by common name. Bread crumb containers.
|
10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. Cellphone stored in the plate at the makeline. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning at the banquet waite area.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline area.
- Observed dusty ceiling air conditioning vent covers.
- Critical - Observed food being cooled by nonapproved method. Pasta cooked at 10am 68 degrees cooling covered. Corrected On Site.
- Critical - Observed food stored on floor. Walk in freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside all the convection ovens.
- Observed gaskets with slimy/mold-like build-up. Bakery.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili 45 degrees, dated 2/15/11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey in the walk in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Chili dated 2/15/11. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Utensils stored in sanitizing solution at the bakery.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans of diced tomatoes on the rack in the storage. (Removed from the shelf). Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary 300ppm + in the bucket at the cookline. Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked salmon 45 degrees , makeline cooler].
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [Throughout].
- Critical. Fruits/vegetables not washed prior to preparation. [Chef frying potato skins from whole unwashed potatoes without washing them].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Special party plates].
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Main bar].
- Critical. Handwash sink not accessible for employee use at all times. [Handsink at the dishwashing area blocked with the glass trays.
- Observed floor area(s) covered with standing water. [Dishwashing area].
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle. [Soda station in the dinning area].
- No Heimlich maneuver sign posted.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Black eyed peas 55 degrees, cooked 10/14//09.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Butter beans 55 degrees, cooked 10/14/09]
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken stored on the top of the whole beans in the reach in freezer in the bakery]. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. [Shell eggs stored above the fruits in the back walk in cooler]. Corrected On Site.
- Critical. Observed food stored on floor. [Back walk in freezer ]. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Dishwashing area].
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Baking trays on the rack next to the ice machine].
- Observed build-up of mold-like substance on surface of nonfood-contact surface. [Around the handle of the dairy/dressings reach in cooler].
- Critical. Hand wash sink lacking proper hand drying provisions. [Lounge].
- Critical. Handwashing cleanser lacking at handwashing lavatory. [Lounge bar].
- Critical. Handwashing cleanser lacking at handwashing lavatory. [Lounge bar].
- Observed moldy air conditioning vent covers. [Dishwashing washing area] Corrected On Site.
- Critical. Observed container of medicine improperly stored. [In draw at the prep area]. Corrected On Site.
- Critical. Observed toxic item stored by utensils. [Chemicals, light bulb].
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 10/18/2008 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 10/17/2008 | Routine - Food | Emergency order recommended |
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