- Basic - Wood shelf not properly sealed. Above pizza cooer **Warning**
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11/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza cooler **Corrected On-Site** **Warning**
- Basic - Wood shelf not properly sealed. Above pizza cooer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 54F, ham 53F, sausage 48F top of pizza cooler for less than 4 hours per operator. Operator moved underneath. In sandwich cooler, provolone 49F, American 47F, ham 48F, deli meats 47-49F meatballs 46F. In walk in cooler: raw chicken 46F, shredded cheese 46F, feta 44F, butter 47F, lasagna 47F, provolone 47F. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Left side **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Refrigerator 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. Top of pizza cooler. Sandwich cooler. Walk in cooler **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/11/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking current proof of food manager certification and no other certified food service manager employed at this location. 4 employees working and no CFM.
- 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. Pizza and sandwich cooler
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6/11/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler for approximately 5 hours per operator: red sauce 44F, shredded cheese 48F, sausage 51F, ham 47F on top. Underneath: ricotta 47F, sauce 43F, cheese 45F. In sandwich cooler: deli meat 45F, sliced cheese 46F, meatballs 45F, cut tomatoes 48F, tuna 41F.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on top of dish machine. 1 behind prep table with other debris. Droppings appear to be old.
- Intermediate - Manager lacking current proof of food manager certification and no other certified food service manager employed at this location. 4 employees working and no CFM.
- 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. Pizza and sandwich cooler
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6/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In tuna.
- Basic - Build-up of grease/dust/debris on hood filters. Dust on fan covers, walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Pizza area
- Basic - Wood surface not properly sealed next to kitchen handsink.
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed. **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.44F ham, cheese, turkey and lasagna
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler for approximately 5 hours per operator: red sauce 44F, shredded cheese 48F, sausage 51F, ham 47F on top. Underneath: ricotta 47F, sauce 43F, cheese 45F. In sandwich cooler: deli meat 45F, sliced cheese 46F, meatballs 45F, cut tomatoes 48F, tuna 41F.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on top of dish machine. 1 behind prep table with other debris. Droppings appear to be old.
- Intermediate - Manager lacking current proof of food manager certification and no other certified food service manager employed at this location. 4 employees working and no CFM.
- 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. Pizza and sandwich cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
- 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.
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6/9/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair. Right sandwich cooler
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In pizza cooler, shredded cheese 46-49F, sausage 47F, ham 45F, cut tomatoes 48F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left drawer, meatballs and sausage 45F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over 5 gallon container of feta
- 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.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Sandwich cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Either handsink
- Basic - Wall in disrepair. Next to cookline handsink
- Basic - When dishmachine run, left compartment of 3 compartment sink drain backed up above the drain surface approximately an inch and then drained out.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drop in sandwich cooler, deli meats 44-56. Sausage 47, pizza cooler. Advised to use deep metal pans and keep covered.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Sandwich cooler
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Either handsink
- Basic - Wall in disrepair. Next to cookline handsink
- Basic - When dishmachine run, left compartment of 3 compartment sink drain backed up above the drain surface approximately an inch and then drained out.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drop in sandwich cooler, deli meats 44-56. Sausage 47, pizza cooler. Advised to use deep metal pans and keep covered.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20f in ice water **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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10/28/2013 | Routine - Food | Warning Issued |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Drink cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen, front counter
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich cooler
- Basic - Soiled reach-in cooler gaskets. Sandwich cooler
- Basic - Wall in disrepair. Next to cookline handsink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 45 in shallow pan, drop on portion of pizza cooler. Moved to deeper pan. In drink cooler, butter at 45 on lower shelf. Advised to removed liners for shelves to allow air flow.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs, beef over olives
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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8/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. Black mold like substance
- Basic - Baseboards in disrepair, outside restrooms
- Basic - Clean knives/utensils stored in crevices between equipment. Knives
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Drink cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen, front counter
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich cooler
- Basic - Soiled reach-in cooler gaskets. Sandwich cooler
- Basic - Wall in disrepair. Next to cookline handsink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/1/13 and was not renewed. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 45 in shallow pan, drop on portion of pizza cooler. Moved to deeper pan. In drink cooler, butter at 45 on lower shelf. Advised to removed liners for shelves to allow air flow.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tcs Sauce in warmer approximately 2 hrs 70 in center- 149. Advised to reheat on stove before moving to warmer
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs, beef over olives
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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6/14/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Wall in disrepair. Next to cookline handsink. **Warning**
- 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. 3 expired certificates, 1 current for employee not trained here. **Warning**
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5/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. Leak under dish machine **Warning**
- Basic - Wall in disrepair. Next to cookline handsink. **Warning**
- 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. 3 expired certificates, 1 current for employee not trained here. **Warning**
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3/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken, cheese **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Leak under dish machine **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler **Warning**
- Basic - Wall in disrepair. Next to cookline handsink. **Warning**
- 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. 0 ppm cl **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped sausage 47F in pizza cooler overnight per operator. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 5 under dish machine, 2 in wall next to prep table handsink, 1 on floor next to prep table handsink, 1 on wall mount for rolled paper. All droppings appear to be old. Rub marks along pipes in open wall next to cookline handsink. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Stainless cleaner over cookline **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sandwich **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room **Warning**
- 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. 3 expired certificates, 1 current for employee not trained here. **Warning**
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3/6/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 37-02-1 Observed hole in wall. next to handsink
- Critical - Violation: 53B-08-1 Proof of current required employee training provided for only 2 employees.
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9/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 48F, 49F, deli meats at 50-52F, cooked vegetables at 52F, in sandwich cooler for approximately 1 hr per operator in shall plastic cambros. Underneath, PHFs 40-41F. Advised to moved unnderneath to drop temperature
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 49-52F, pepperoni at 48F, diced ham at 47F, shredded cheese at 51F on top, pepperoni and sausage at 48F underneath.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza cooler holding PHFs at 48-52F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 37-02-1 Observed hole in wall. next to handsink
- Critical - Violation: 53B-08-1 Proof of current required employee training provided for only 2 employees.
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9/27/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza cooler holding PHFs at 48-52F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Non commercial pesticide
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee improperly washing hands. Washed gloved hands
- Observed hole in wall. next to handsink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Sandwich unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 48F, 49F, deli meats at 50-52F, cooked vegetables at 52F, in sandwich cooler for approximately 1 hr per operator in shall plastic cambros. Underneath, PHFs 40-41F. Advised to moved unnderneath to drop temperature
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 49-52F, pepperoni at 48F, diced ham at 47F, shredded cheese at 51F on top, pepperoni and sausage at 48F underneath.
- Critical - Proof of current required employee training provided for only 2 employees.
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9/26/2012 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair/sandwich reach in cooler.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. On 8/16/12, hard mold like buildup in interior, not removable with alcohol swab.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Violation: 37-13-1 Observed hole in ceiling over pizza oven.
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8/16/2012 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed ash tray on prep table. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable/sandwich reach in
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Observed gaskets/seals on cold holding unit in poor repair/sandwich reach in cooler.
- Observed hole in ceiling over pizza oven.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue/sandwich reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza 87F advise to use time as a public health control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44F/advised.
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6/14/2012 | Routine - Food | Warning Issued |
- Critical - 2 expired employees training certificates
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - No conspicuously located thermometer in holding unit. cookline
- No copy of latest inspection report. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on air vents
- Observed build-up of grease on hood filters, pipes behind grill
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed establishment utilizing time as a public health control without having written procedures or time marking pizza
- Observed food debris accumulated under dish machine.
- Critical - Observed food stored on floor. case of cheese, walk in cooler
- Observed ice scoop stored on top of soiled ice machine
- Critical - Observed interior of microwave soiled.
- Observed residue and flour build-up on mixer, mixer bowl, floor under mixer
- Observed single-service items stored on floor. containers, dining room
- Observed utensils stored in crevices between equipment. knife
- Observed wall not smooth and easily cleanable, soiled next to handsink on cookline
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. front counter
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. womens restroom
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
- Violation: 37-02-1 Observed hole in wall. under dish machine, behind pizza cooler, behind and next to pizza oven
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. salad and pizza cooler
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. front counter
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. womens restroom
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
- Violation: 37-02-1 Observed hole in wall. under dish machine, behind pizza cooler, behind and next to pizza oven
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters
- Violation: 37-13-1 Observed holes in ceiling. in acoustic tile throughout kitchen.
- Critical - Violation: 53B-08-1 All employee training certificates expired 1/13/11.
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8/30/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - All employee training certificates expired 1/13/11.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink. front counter
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. salad and pizza cooler
- No mop/service sink installed/available at establishment.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread
- Critical - Observed buildup of black slime on soda dispensing nozzles.
- Critical - Observed encrusted food material on can opener.
- Critical - Observed encrusted, soiled material on slicer. old onions
- Observed hole in wall. under dish machine, behind pizza cooler, behind and next to pizza oven
- Observed holes in ceiling. in acoustic tile throughout kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Pasta, feta, roast, mozz
- Critical - Observed rodent activity as evidenced by rodent droppings found. About 20 on dish machine.
- Critical - Observed rodent activity as evidenced by rodent droppings found. About 20 under dish machine and prep table next to pizza oven
- Observed wall soiled with accumulated dust behind two door freezer.
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8/29/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed residue build-up on shelf above pizza cooler.
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3/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Pizza cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. Walk in cooler.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage and pepperoni in the front line cooler were 45 degees Farhenheit. Advised.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on hood filters.
- Observed residue build-up on top of dish machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under pizza pans.
- Critical. Observed unlabeled spray bottle with pink substance.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed utensils stored in crevices between equipment.
- Observed dusty ceiling tiles and ceiling fan. Kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
- Critical. Hotel and Restaurant license not properly displayed.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
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