- Basic - Duct tape used to repair nonfood-contact surface. Top of reach in cooler on line (not used for refrigeration) sealed with duct tape
- Basic - Floor tiles missing. By dish area
- Basic - Plumbing system in disrepair. Bar sink hot water tap not operable
- High Priority - Displayed food not properly protected from contamination. Yucca flour and bread not completely covered by guard. Rearranged display to properly cover product
- High Priority - Vacuum breaker missing at hose bibb. Front fixture by front door
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On buffet, designated as "crab salad" made using imitation crab. Suggested using "krab" or "seafood" designation
- Intermediate - Soda gun soiled.
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Duct tape used to repair nonfood-contact surface. Top of reach in cooler on line (not used for refrigeration) sealed with duct tape
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top shelf by roasting area **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in reach in freezer by right side cook line **Corrected On-Site**
- Basic - Floor tiles missing. By dish area
- Basic - Food storage container/container lid cracked or broken. Lids to pans in walk in cooler **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. And on electrical cord by switch plate **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Noted bread in walk in cooler in thank you bags
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Bar sink hot water tap not operable
- High Priority - Dented/rusted cans present. See stop sale. One can ketchup dented on edge
- High Priority - Displayed food not properly protected from contamination. Yucca flour and bread not completely covered by guard. Rearranged display to properly cover product
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Back walk in , gravy 50F chicken 47F beef 47F rice 46F fish 47F. Front walk in product 42F back walk in av temp 47F **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Gravy from 10/23/14 temp 50F
- 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. Gravy marked 10/23/14. 50F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted chicken over beef over pork in walk in cooler, meat cooler and prep cooler "Corrected On-Site** **Corrected On-Site** **Repeat Violation**
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb. Front fixture by front door
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On buffet, designated as "crab salad" made using imitation crab. Suggested using "krab" or "seafood" designation
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic wrap on sink in meat prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish **Corrected On-Site**
- Intermediate - Soda gun soiled.
- 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. Back cooler past produce registering food temps at 47F **Repeat Violation**
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10/24/2014 | Routine - Food | Warning Issued |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Hot sauce ,, Faropa stored on buffet line Owner will replace sneeze guard, observed no food uncovered.
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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Spatula stored in between table **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishmachine area
- Basic - No handwashing sign provided at a hand sink used by food employees. Main bathroom
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Observed employees on the the main line carvers Spoke to Manager concerning the issue. 10/15/13 **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths on prep counter stored near steam table **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 44° stored inside reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken stored above yuca in the walk in cooler **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Spoke to owner concerning pest control problem In the observed live roach in the reach in cooler located On main line, ( Manager not using reach in cooler) Notify Angela immediately **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Hot sauce ,, Faropa stored on buffet line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cooks and carvers gloves soiled
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bottom back splash on the ice machine.
- 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. Salad , cheese ,milk
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Food crumbs left on bottom of reach in cooler, near the expo line
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5/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoon stored in bucket
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while food handling Servers **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Cracked light shield above ice machine
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls stored on buffet line
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Cooking on main line, spoke to manager
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and spatula
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working container of food not labeled in English. Butter , mozzarella cheese
- Basic - Working containers of food removed from original container not identified by common name. Cinnamon stored on buffet line **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 60° f stored inside reach in cooler per employee cooked meat at 12pm will remove from cooler place in the walk in cooler. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Chick peas, tuna salad
- High Priority - Displayed food not properly protected from contamination. Croutons stored away from sneeze guard **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg salad 46°f, crab salad 46°f, potatoes 46°f walk in cooler temps ,owner notify company to check Refrigerator. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Container of sanitizer stored near rice **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water stored on top counter cooks line. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee preparing pototoes wearing bracelet
- Basic - Stored food not covered in walk-in cooler. Buckets onions, pototoes
- Basic - Working containers of food removed from original container not identified by common name. Oils , salt stored on prep counter
- Flammables stored near a source of ignition. For reporting purposes only. Paint cans stored on shelve
- High Priority - Displayed food not properly protected from contamination. Croutons stored away from sneeze guard
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Room temperature per Manager, explained to manager Must maintain 41 or below
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area. Back storage room, recommend manager to notify Current pest control company.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fresh garlic /oil 80?f stored on prep counter **Corrected On-Site**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Per Angela manager can have time extended for taking Food Management Certification has app for test on 12/5 will fax copy to District office after completed. fax number given to manager 407-317-7839.
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11/20/2012 | Complaint Full | Call Back - Complied |
- Clean plates not stored inverted or in a protected manner. / by buffet area
- Clean pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / Cookline RI COOLER had an ambient air temperature of 50 F
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable. / by dry storage area
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- No suitable facilities provided to store employee clothing and other possessions. / BACKPACK HUNG ON RACK WITH FOOD, BY DRY STORAGE AREA
- Observed RI COOLER gaskets with residues build-up.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Observed fan covers in WI COOLER soiled with accumulated dust.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. / oil and food containers
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / EMPLOYEE DRINK BOTTLE STORED INSIDE A RI COOLER AT WAIT STATION
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / EMPLOYEE DRINK BOTTLE STORED ON FOOD PREP TABLE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / chicken salad at Buffet was 50 F, operator stated that it was out of temperature less than 4 hours
- Observed reach-in cooler gasket torn/in disrepair.
- Observed single-service items stored on floor. / to-go cups
- Plumbing system in disrepair. / water turning nobs not working at 2 handsinks
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. / by kitchen rear door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / collar green, plantain were 110 F, operator stated that it was out out of temperature less than 4 hours
- Critical - Raw animal food not properly separated from ready-to-eat food. / cooked beef stored next to and under raw beef/chicken in WI COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked beef in WI COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice stored inside walk in cooler 55 degrees F. Repeat Violation cooling procedure. shallow pan used for rice
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. collard greens 114 degrees F recommend Manager to place steam table or use time as public health control.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water stored on top shelve back kitchen. Corrected On Site.
- Critical - Observed dented/rusted cans. mushrooms slices
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed used for rice Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic oil and collard greens information given to Manage.r
- 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.
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4/24/2012 | 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 beans 59 degrees F stored in walk in cooler.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on counter top in servers area
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Observed red blood spillage in the cooler where beef is stored.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Main kitchen line
- Observed employee with no hair restraint. Observed employee cooking meats in the main kitchen.
- Observed food debris accumulated on kitchen floor. Observed inside walk in cooler
- Observed hole in wall. Observed three compartment sink area
- Critical - Observed toxic item stored in food preparation area. Observed underneath counter in kitchen Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). black beans 59 degrees F.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. Buffet line
- Light not functioning. Observed underneath hood system
- Critical - No conspicuously located thermometer in holding unit. Observed in the reach in cooler on main line
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Per Manager and Owner new employees working in kitchen ,recommend training for all food handling
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep counter
- Critical - Observed cloth used as a food-contact surface. Observed cloth stored with beef
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Observed boxes of meat stired on walk in freezer floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. vanilla custard 46 degrees F
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed walk in cooler
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Observed back door has light showing in the threshold.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Observed food crumbs left on the bottom of coolers.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
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