- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage. **Corrected On-Site** **Warning** On 10/15/14, 1 co2 tank not secured.
- Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. In walk in cooler. **Warning** 10/15/14: still have no parasite destruction letter for cold smoked salmon.
- High Priority - Raw animal food stored over ready-to-eat food. Raw turkey and raw beef over bread and fries in reach in freezer. **Warning** 10/15/14: raw chicken over fries in continental freezer on cookline.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. See stop sale **Warning** Refried beans and pasta dated 10/8. 1 container of mashed potatoes dated 10/6. House made pepperjam dated 10/8. All in walk in cooler.
- 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. **Warning** Refried beans and pasta dated 10/8. 1 container of mashed potatoes dated 10/6. House made pepperjam dated 10/8. All in walk in cooler.
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Tilapia, slamon, tuna, **Warning** 10/15/14: still observed salmon, tuna, and tilapia still not removed from reduced oxygen package.
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10/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. Observed drops of grease dripping from hood system on to grill. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage. **Corrected On-Site** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line prep area. **Warning**
- Basic - Food stored on floor. Can of olives on floor in dry storage. Used as door stop. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice buildup in chest freezer. Near dry storage. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle of scoop touching panko. **Corrected On-Site** **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Insulation on interior of chest freezer exposed **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar and breakfast area. **Corrected On-Site** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed protein shake in display beverage cooler. **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. In walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw turkey and raw beef over bread and fries in reach in freezer. **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. See stop sale **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. **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Tilapia, slamon, tuna, **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place dirty dish at dish washing station and went on to another task without washing hands. Corrective action taken: server washed hands. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Observed server wash pitcher at hand washing sink. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. By prep arae. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in breakfast area, clean wiping clothes at bar hand washing sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. On cook line. **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. Operator stated cook on line was hired 3.5 months ago. **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. Chicken wings cooked last night stored in make reach in cooler 2 on cook line. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Observed water filter at breakfast area dated 11/11/13 and filter behind ice machine dated 5/15/13. **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. IN COKE COOLER AT COFFEE BAR. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. AT BAR. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. MILK AND CREAMER IN COOLER AT COFFEE BAR, 53°and52° respectfully
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN PANKO AND BREADCRUMB CONTAINERS **Corrected On-Site**
- Basic - Cutting boards have cut marks and are no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. UNIT#9 **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. HOUSEKEEPING RESTROOM
- Basic - Soiled reach-in cooler gaskets. COOLERS #9 and 10
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SMOKED SALMON, 49° DICED TOMATOES, 47° SPINACH, 46° HALF/HALF, 56°
- High Priority - Vacuum breaker missing at hose bibb. Outdoor mop sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. CLEANING BUCKET SITTING IN SINK AT COFFEE BAR. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured, located in the banquet prepping area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, located in banquet prep room.
- Basic - Employee personal items stored on a food preparation area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch while prepping food
- Basic - Food debris/dust/grease/soil residue on exterior and inside of fryers.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of ice machine with rust that has pitted the surface, far left cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees, located in cook line far left sink.
- Basic - Soda dispenser exterior/underneath dirty with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, raw sausage. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry, stored on floor. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, cooked sausage.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb, at the mop sink and no vacuum breaker on the hose inside/middle kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked roast beef, rice, raw sausage, cooked chicken, hash browns, salad mix.
- High Priority - Raw animal food stored over cooked food. Cooked chicken place underneath raw sausage and raw swordfish over cooked shrimp.
- 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. Rice, approximately 16 containers and 10 hash brown containers.
- High Priority - Toxic substance/chemical stored by or with single-service items, to-go bags. Also, spray bottle stored above clean dishes/utensils in the dishwashing area and in banquet prep room.
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, located at entrance of kitchen.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Next to soda bibs in kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at front of bar area near restaurant entrance. **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning. On clean dish rack in kitchen.
- Observed personal care item stored with food. Purse next to to go cups of cereal in kitchen. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Several containers of potentially hazardous food prepared on site in walk in cooler. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat food in center reach in cooler. On cook line. **Corrected On-Site**
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Holland aisle sauce in walk in cooler was dated labeled 11/04/2012. operator freely discarded of product without instruction from inspector. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Real butter on cook line temped 85?f, operator was advised to store product so that it would maintain a temperature of 135?f or higher. second temperature was 196?f. **Corrected On-Site**
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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7/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. OPERATOR MOVED ITEMS TO ANOTHER LINE COOLER.
- Observed REACH-in cooler gasket torn/in disrepair. NEAR GRILL.
- Critical - Observed buildup of slime in the interior of ice machine. NEAR BAR EXIT ICE MACHINE #5.
- Critical - Observed employee improperly washing hands. EMPLOYEE WASHED HAND THEN TURNED HANDLES WITH BAREHANDS (WITHOUT PAPER TOWEL. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. OPERATOR DISCARDED COTTAGE CHEESE , BUTTER AND MILK. EXPLAIN TCPH TO OPERATOR.
- Observed single-service articles stored without protection from contamination. COFFEE FILTERS ON TOP OF COFFEE MACHINE STORED NOT COVERED.
- Observed wall soiled with accumulated grease. NEAR MOP SINK
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. PLATES
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. IN BUFFET AREA FOR COTTAGE CHEESE, OPEN CAN FRUIT FOR SELF SERVE BAR.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. THROUGHOUT KITCHEN AREA SALT, AND OILS.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pats 70F at breakfast buffet. Cheese slices 47-51F in make table. Walk in cooler: sausage links and 2 potato dishes 46F, butter and meat slices 45F, whole roast chicken and salami 44-45F, pork 44F - walk in cooler air temperature 38F. Products out of temperature were situated at in all areas of walk in cooler. This violation must be corrected by : 5-22-12. Repeat Violation. Callback inspection: walk in cooler: potato 48F [discarded], butter 46F, cheese slices 45F, roast 40F, turkey 40F, ham 40F, pork 40F. Walk in cooler split into 2 sections - one side is maintaining product at 40F while the other section is maintaining product at 44-45F. Recommend transferring potentially hazardous foods at 44-45F to other section of walk in cooler capable of maintaining product at 40F. Buffet line: butter pats in bowl on ice at 47F. Recommend addition of more ice for cooling.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. Bar.
- Violation: 29-17-1 Waste line missing at soda gun holster. Bar.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7-21-12. Callback inspection: One food employee certificate provided but training expired. One servsafe certificate provided for food employee [servsafe only approved for food manager certification].
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5/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Displayed food not properly protected from contamination. Breakfast buffet - bowl of cereal and muffins on display with no protection.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area. Kitchen - handsink next to ice machine.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-21-12.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar; men and ladies restrooms.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7-21-12.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda gun - bar. Residue build up on soda machine dispensing nozzles - kitchen.
- Observed ice build-up in reach in freezer # 3.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pats 70F at breakfast buffet. Cheese slices 47-51F in make table. Walk in cooler: sausage links and 2 potato dishes 46F, butter and meat slices 45F, whole roast chicken and salami 44-45F, pork 44F - walk in cooler air temperature 38F. Products out of temperature were situated at in all areas of walk in cooler. This violation must be corrected by : 5-22-12. Repeat Violation.
- Observed single-service items stored on floor. Box of insulated cups stored on floor outside dry goods storeroomm.
- Observed soda gun holster with accumulated slime/debris. Bar.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 8 containers of pasta dated 5/13, 12 containers of mash dated 5/13, 1 container of mash dated 5/2. Discarded immediately by cook.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausage links prepared more than 224 hours prior as informed by cook. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site not properly date marked. Short ribs in make table dated 4/25. As informed by cook, ribs were frozen and not dated once removed from freezer for thawing.
- Waste line missing at soda gun holster. Bar.
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5/21/2012 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable./ cooks line Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands./ cracked eggs and didn't wash hands before putting gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ watch Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair./ ric 3
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ yogurt in ric 2 47f/ ham in ric 3 53f / ground beef hamburger patties 46f just prepped. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ ham Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area./ cheese cake in cooler
- Observed wall soiled with accumulated dust./ on cooks line
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10/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- 18-04-1 observed 0ld labels stuck to food containers after cleaning
- 37-13-1 observed hole in ceiling /dry storage
- 48-12-2 no current boiler certification provided/avaklable. flr reporting purposes only
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6/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/all 3 prep tables on cooks line.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./cooks line and dish machine landing area.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling in disrepair/ 3 areas have water damage
- Observed cutting board grooved/pitted and no longer cleanable./all 3 prep tables on cooks line
- Observed employee with no hair restraint/chef
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing./napkin found in hws.
- Observed hole in ceiling/in dry storage room
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenhei/egg 49
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./batter 59 on cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./blue cheese 54
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./cheese 49
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./onions on cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./shredded cheese 70 on cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./tuna 51 on cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit/cream 47 on cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit/pasta 45 on cooks line
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked/pepperjack cheese.
- Critical - Working containers of food removed from original container not identified by common name/dry storage room rice and flour.
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6/16/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-24-1 Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna 2/22
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
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3/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked sausage links.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Employees have not received training related to their assigned duties. chef and cook were unaware of proper cooking temperatures for reheating, meatloaf, hot holding etc.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed build-up of heavy grease on nonfood-contact surface. hood filters and hood.
- Critical - Observed buildup of black soil in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. cookline area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Critical - Observed food being cooled by nonapproved method. sausage links cooled in pan with tight plastic cover in warm part of cooler by door.
- Critical - Observed food stored on floor. cases of food, bread, eggs floor in walkin delivery earlier.
- Critical - Observed food-contact surfaces encrusted soil deposits sugar, syrup, honey storage. server area.
- Critical - Observed food-contact surfaces encrusted soil deposits. shelf for dry seasoning. cookline.
- Observed grease accumulated under cooking equipment and beside cookline equipment dripped from hood..
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline utensils.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. soiled with standing water at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline reach in cooler drawers under heating equipment.
- Critical - Observed raw animal food stored over ready-to-eat food. raw steak not sealed over pepperoni in reach in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish cookline drawers.
- Critical - Observed roach activity as evidenced by live roaches found 1 on chest freezer with ice cream.
- Observed single-service articles stored without protection from contamination. to go containers exposed, coffee filters, condiments cups etc. dry storage.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. reach in freezer. wings.
- Critical - Observed toxic item improperly stored over plastic togo containers.
- Critical - Observed uncovered food in holding unit/dry storage area. dry seasoning contaibers on cookline with missing covers.
- Critical - Observed uncovered food in holding unit/dry storage area. pickles walkin, ice cream reach in freezer, pizzas ach in cooler.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. gaps at back door in dry storage rm.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. melted butter cookline. Chef stated butter was cooling, however cook said butter was being heated and will be hot held. two temps taken 10:00am 98 degrees, 11:45am 117 degrees. Repeat Violation. Repeat Violation.
- Critical - Raw animal food not properly separated from ready-to-eat food. ice cream and froxen turkeys.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna 2/22
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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3/2/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. middle reach in cooler, leftside reach in cooler.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage and melted butter on cookline.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. middle cookline reach in cooler, leftside reach in cooler.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw eggs took off gloves no hand wash in between.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. multiple cold hold and dry storage containers throughout kitchen that have old labels stuck.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. compressor fan upright cooler right side cookline.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. server station where linens kept.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. leftside cookline.
- Violation: 37-13-1 Observed hole in ceiling at sprinkler head leaking at walkin cooler.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New employees since new ownership have not been trained.
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8/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). middle cooler cookline.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, pepperoni,walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked soup, chicken, rice, potatoes. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. middle reach in cooler, leftside reach in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage and melted butter on cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. middle cookline reach in cooler, leftside reach in cooler.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from contamination. operator stated buffet set up for one time private party, regular customer buffet not available. Corrected On Site.
- Critical. Observed food stored on floor. walkin cooler. delivery. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. dressing, bulk dry products.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw eggs took off gloves no hand wash in between.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. hood filter missing over cookline. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning. multiple cold hold and dry storage containers throughout kitchen that have old labels stuck.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. compressor fan upright cooler right side cookline.
- Critical. Handwash sink not accessible for employee use at all times. server station where linens kept.
- Critical. Handwashing cleanser lacking at handwashing lavatory. leftside cookline.
- Observed hole in ceiling at sprinkler head leaking at walkin cooler.
- No copy of latest inspection report. change of owner.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New employees since new ownership have not been trained.
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7/29/2010 | Routine - Food | Warning Issued |
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