- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.under cookline
|
4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.open box of cardboard rounds for cakes/ takeouts open to above contamination. Plastic ware at kitchen**Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw shell eggs on counter at cook line, pancake batter on cook one, must be discarded by11:00pm
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Packaged onsite raw beef and raw chicken next to on top of ready to eat cooked pasta on chest freezer
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.macaroni salad in walkin cooler **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Corrected On-Site**
|
11/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
|
9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A)old label remnants on food containers. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind table end at cole slaw prep area old blackened food debris, also in one corner at dry storage. **Warning**
- Basic - Plumbing system in disrepair.faucets at mop sink have been sealed off, only hose available no hot water. **Warning**
- High Priority - .50-10-4 Observed establishment operating without a license during an administrative suspension order. **Admin Complaint**
- Basic - High Priority - Dead roaches on premises. 4 dead roaches small variety behind mop buckets beside hot water heater at back door, **Admin Complaint**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.mop sink concrete cracked or separated and leaking on to ground observed white watervrunoff from outside mop sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.black eyed peas and green beans heated then returned to walkin found at 100°F after 2 hours of cooling, placed in metal shallow pan and moved to freezer, stir in 15 min check temp must be below 70°F in 30 min. Then check until at 41°F before moving back to cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed old time logs for chicken dipping station milk , no logs for September, last log dated August 28,2013 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk at chicken/ fish dip station. **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.greens dated 7/29/13 **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.cole slaw grinder not used in 3 days per operator , food debris in mechanisms and under unit **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.beans cooled in deep tightly lidded plastic ware, **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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.observed foods on walkin no date marks, **Warning**
|
9/3/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair.observed non sealed wood particle shelving at cook line, must me non absorbable or sealed. Walkin cooler not maintaining 41F or colder ambient air at 51F at start of inspection. Corrected onsite repair called and ambient air dropped to 43f during inspection. Paper was found to be clogging I take fans of condenser. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.on outtake fan at back door **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On fry baskets **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Inspector Printed form for customer use. **Warning**
|
5/23/2013 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
|
5/22/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Equipment in poor repair.observed non sealed wood particle shelving at cook line, must me non absorbable or sealed. Walkin cooler not maintaining 41?F or colder ambient air at 51?F at start of inspection. Corrected onsite repair called and ambient air dropped to 43?f during inspection. Paper was found to be clogging I take fans of condenser. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sides prep area. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.on outtake fan at back door **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat loaf , black eye peas, greens, **Warning**
- Basic - High Priority - Dead roaches on premises. Observed one dead roach at dry storage room. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. Observed cook making and grinding cole slaw touching product with bare hands **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Obseved two live flies at kitchen landing on prep surfaces **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed foods on walkin at 50?F **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. Observed baked beans date marked over 7 days **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.observed too many live roaches to count , approximately 50 plus roaches, at shelving unit over 3 bay sink in between packages of lemonade and spice containers. Lemonade Packages and open spices discarded and shelves cleaned and sanitized During inspection., observed 3 live roaches at hot water heater at back prep area. Observed 1 live roach on floor at prep/ dry storage area. areas cleaned and sanitized during inspection.. Emergency Closue order per Tallahassee , Michelle Haines @ 2:50pm 5/22/13 **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin not cooling efficiently stop saled items discarded during inspection. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On fry baskets **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 bay sink **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.observed thick gravy in deep plastic container tightly sealed in walkin over 50?F from day before. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Inspector Printed form for customer use. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Walkin compromised at foods cooling from day before found over 50?F **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.observed cooked foods no date marks in walkin cooler **Warning**
|
5/22/2013 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
2/21/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on legs of equipment and black debris buildup on hinges of reachin coolers at cook line.
- Basic - Build-up of soil/debris on the floor under shelving.whole pieces of chicken and large amounts of black debris caked under shelving at kitchen
- Basic - Grease accumulated under cooking equipment.heavy grease and food debris under equipment and covering legs of equipment at kitchen. Some old grease buildup still evident under cookline
- Basic - Plumbing system in disrepair.observed cooler drain pipe broken and draining onto concrete at back door across and into dumpster area, foul odor emminating from wet area
- Basic - High Priority - Dead roaches on premises.5 dead roaches under microwave at steam table area, observed 3 dead roaches on back prep counter at slicer., 2 dead roaches at back dry storage under shelves, observed glue trap covered with dead roaches behind freezer at side kitchen door ,too many to count. Dead roach stuck to side of old cooler at kitchen, at callback 2/19/13 observed dead roach on floor at steam table, dead roach o table under meat slicer, 1 dead roach on table beside beverage glasses at back prep area.
- High Priority - Roach activity present as evidenced by live roaches found.4 live roaches under table at chicken breading station., observed live roach come from under table and start feeding on food dropped on cutting board at steam table. Observed 3 live roaches in and on cole slaw chopper at back prep, observed one live roach on wall at stovetop , observed numerous ,too many to count, live roaches In between packages of lemonade mix on shelf above 3 bay sink.at callback observed live roach on floor at cook line, 1 live roach on slicer at prep area, 1 live roach on breading station table
- Intermediate - Accumulation of food debris/grease on food-contact surface. On meat slicer and on vegetable / cole slaw grinder at prep table, prep surfaces with old food and dead and live roaches.
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2/19/2013 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on legs of equipment and black debris buildup on hinges of reachin coolers at cook line.
- Basic - Build-up of soil/debris on the floor under shelving.whole pieces of chicken and large amounts of black debris caked under shelving at kitchen
- Basic - Grease accumulated under cooking equipment.heavy grease and food debris under equipment and covering legs of equipment at kitchen
- Basic - In-use utensils scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Removed washed and sanitized **Corrected On-Site**
- Basic - Plumbing system in disrepair.observed cooler drain pipe broken and draining onto concrete at back door across and into dumpster area, foul odor emminating from wet area
- Basic - Single-service articles not stored inverted or protected from contamination.single survive items at front counter stored where you must reach over them to get paper towels for handsink
- Basic - High Priority - Dead roaches on premises.5 dead roaches under microwave at steam table area, observed 3 dead roaches on back prep counter at slicer., 2 dead roaches at back dry storage under shelves, observed glue trap covered with dead roaches behind freezer at side kitchen door ,too many to count. Dead roach stuck to side of old cooler at kitchen,
- High Priority - Employee washed hands with no soap. Observed cook rinse hands in 3 bay sink then continue to plate foods.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken breast in plexiglass warmer, wings and squash in warmer drawers at kitchen, owner voluntarily discarded, was not sure when cooked.
- High Priority - Raw animal food stored over ready-to-eat food.observed raw beef open and beside foil wrapped sauce, foil loose and touching meat in burger tray **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found.4 live roaches under table at chicken breading station., observed live roach come from under table and start feeding on food dropped on cutting board at steam table. Observed 3 live roaches in and on cole slaw chopper at back prep, observed one live roach on wall at stovetop , observed numerous ,too many to count, live roaches In between packages of lemonade mix on shelf above 3 bay sink.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On meat slicer and on vegetable / cole slaw grinder at prep table, prep surfaces with old food and dead and live roaches.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at kitchen.
- Intermediate - No soap provided at handwash sink.at kitchen **Corrected On-Site**
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2/18/2013 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
|
11/29/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.at only handsink for kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink.at only handsink for kitchen
- 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. Proof not completed with dates.
- Observed grease accumulated on floor of room used as ac handler just tgrough old shower room grease pooled on floor old dirty grease buckets stored on floor.
- Observed large amount of old food debris and whole chicken pieces of food debris accumulated on kitchen floor under prep counter where chicken warmer stands.
- Critical - Observed less than 1 handwash sink or number required by law for employees.no working handsink for kitchen . handsink disabled, water turned off. no handwashing taking place at beginning of inspection. Corrected On Site.Temporarily designated prepsink at back prep room as handsink until handsink at kitchen is repaired. Not a long term solution. prepsink is to far from food prep/cooking area of kitchen. There must be a working handsink within kitchen area withiin 30 days.
- Observed wall soiled with accumulated black debris and wall board buckled and deteriorated up wall and under counter at front counter. black growth observed at electrical thermostat and wall joints, cabinets deteriorated inside.
- Plumbing system in disrepair.faucet at handsink at front counter leaking onto counter when turned on.
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9/25/2012 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.at only handsink for kitchen
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.at only handsink for kitchen
- Violation: 29-08-1 Plumbing system in disrepair.faucet at handsink at front counter leaking onto counter when turned on.
- Critical - Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees.no working handsink for kitchen . handsink disabled, water turned off. no handwashing taking place at beginning of inspection. Corrected On Site.Temporarily designated prepsink at back prep room as handsink until handsink at kitchen is repaired. Not a long term solution. prepsink is to far from food prep/cooking area of kitchen. There must be a working handsink within kitchen area withiin 30 days.
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found.observed 20 hard dry droppings on floor under dry storage shelves.and 2 droppings soft but dry, 1 dropping on can at shelves and 1 dropping on shelf. 1 box cake mix with chew hole at side. Observed 10 dry hard droppings scattered under shelving behind single service items at kitchen at hot hold prep counter. Repeat Violation.At callback 9/25/12 observed 20 dry hard droppings under shelving at dry storage area
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by dead roaches bodies found 4 large dead roaches on floor in dry storage room. and 2 live small breed roaches 1found in dry storage area under rice container, 1 found on wall over prep sink at back prep area. Repeat Violation.At callback 9/25/12 observed 2 dead immature roaches iin bread storage rack.Corrected onsite.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found, observed over 10 live roaches from small immature to adult inside old cooler used as open shelf for bread storage. filled with plastic wrapped bread, in kitchen beside steamtable across from cookline. Roaches ran up inside of cabinet when bread rack was disturbed.At callback 9/25zx/12 obseved 2 live roaches , 1 unmoving under edge of table at cole slaw machine in back prep and 1 running from under rice container and up wall at dry storage room. 1 Roach under preptable Corrected during callback.
- Violation: 36-14-1 Observed grease accumulated on floor of room used as ac handler just tgrough old shower room grease pooled on floor old dirty grease buckets stored on floor.
- Violation: 36-15-1 Observed large amount of old food debris and whole chicken pieces of food debris accumulated on kitchen floor under prep counter where chicken warmer stands.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris and wall board buckled and deteriorated up wall and under counter at front counter. black growth observed at electrical thermostat and wall joints, cabinets deteriorated inside.
- 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. Proof not completed with dates.
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9/25/2012 | Routine - Food | Emergency Order Callback Not Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.at only handsink for kitchen
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed peas in walkin cooked 4/23 found at 46 degrees F
- Critical - Hand wash sink lacking proper hand drying provisions.at front counter.
- Critical - Hot water not provided/shut off at employee hand wash sink.at only handsink for kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.observed flour scoops stored on shelf with dust and debris
- 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. Proof not completed with dates.
- Critical - Observed dented/rusted cans.Observed cans dented and rusted some cans out of date. Bumble bee tuna dated 9/14/01 See stop sale.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed employee handle raw chicken then remove gloves and handle clean equipment and plates and single service containers without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.Observed cook handle raw chicken then remove gloves and without washing hands , put on new gloves then handle ready to eat chicken and breads .
- Observed floor area(s) covered with standing water. water pooled under cojnter at front waitress area.
- Observed grease accumulated on floor of room used as ac handler just tgrough old shower room grease pooled on floor old dirty grease buckets stored on floor.
- Critical - Observed interior of microwave soiled.
- Observed large amount of old food debris and whole chicken pieces of food debris accumulated on kitchen floor under prep counter where chicken warmer stands.
- Observed leaking pipe at plumbing fixture.Observed condensation leakng from a/c unit drain line clogged or broken. Leaking at ac unit across shelving and pooling on shelving and leaking off onto floor. contaminating single service stored on shelf and below. also observed leaking from drainline at ceiling over dry food storage area. All contaminated items must be discarded.
- Critical - Observed less than 1 handwash sink or number required by law for employees.no working handsink for kitchen . handsink disabled, water turned off. no handwashing taking place at beginning of inspection. Corrected On Site.Temporarily designated prepsink at back prep room as handsink until handsink at kitchen is repaired. Not a long term solution. prepsink is to far from food prep/cooking area of kitchen. There must be a working handsink within kitchen area withiin 30 days.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter held on counter in prepackaged individual size containers found at 75 degrees F . discard after 4 hours. butter may not be returned to cold hold for later use. once held out of temp butter must be consumed within 4 hours or discarded. if held for 4 hours food must be time marked and added to time as a public health control form.
- Critical - Observed roach activity as evidenced by dead roache bodies found 4 large dead roaches on floor in dry storage room. and 2 live small breed roaches 1found in dry storage area under rice container, 1 found on wall over prep sink at back prep area. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found, observed over 10 live roaches from small immature to adult inside old cooler used as open shelf for bread storage. filled with plastic wrapped bread, in kitchen beside steamtable across from cookline. Roaches ran up inside of cabinet when bread rack was disturbed.
- Critical - Observed rodent activity as evidenced by rodent droppings found.observed 20 hard dry droppings on floor under dry storage shelves.and 2 droppings soft but dry, 1 dropping on can at shelves and 1 dropping on shelf. 1 box cake mix with chew hole at side. Observed 10 dry hard droppings scattered under shelving behind single service items at kitchen at hot hold prep counter. Repeat Violation.
- Observed single-service articles stored without protection from contamination.Observed boxes of single service items contaminated by airconditioner leak runoff. backroom shelves with standing water and single service stored in standing water and under leak. 2 boxs no. 20JL lids count of 1000;1 box No 16SL count 1000 lids. 1 boxx WT-10 white circle cardboard lids.2 boxes No 8UL coffee lids count 1000. All boxesand contents contaminated by ac runoff at back storage area. May not use for food service, discard all listed above..
- Observed single-service items stored on floor.at back of kitchen in old shower room.
- Critical - Observed soil residue in storage containers.observed flours storage container with food debris on out and inside with dead meal bugs in bottom. currently storing unopen bags of flour.
- Observed wall soiled with accumulated black debris and wall board buckled and deteriorated up wall and under counter at front counter. black growth observed at electrical thermostat and wall joints, cabinets deteriorated inside.
- Plumbing system in disrepair.faucet at handsink at front counter leaking onto counter when turned on.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. potatoes Corrected On Site.
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9/24/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.chlorine not available found atb0ppmMust manually sanitiz all dishware in 3 baysink until corrected.
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5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.chlorine not available found atb0ppmMust manually sanitiz all dishware in 3 baysink until corrected.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed employee put gloves to face and blow in glove to open before inserting hands Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed old food stuck to clean dishware/utensils.
- Observed single-service articles improperly stored.observed plastic single service utensils at front counter with handles not all facing same direction. hands come in contact wih food contact ends during retrieval
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.green beans,lima beans, gravies in walkin coler not date marked.
|
4/30/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin preptop cooler at cookline ambient air temp at 58 degrees F . potentially hazardous foods found above 50 degrees F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all potentially hazardous foods in cookkine preptop reachin found above 50 degrees F
- Critical - Observed potentially hazardous food thawed at room temperature.raw pork rloin in kryovak Corrected On Site.
|
1/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler foods range from 44 to 49 degrees F Repairman onsite to repair freezer.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 door stainless reachin at cookline.May not use this unit to store potentially hazardous foods until able to maintain foods at 41 degrees F or colder .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.green beans and baked beans in walkin cooler see stop sale.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw chicken beside individual containers of creamers in walkin cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken batter station not maintain foods at 41 not time marked for time as pa bublic health control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.foods in walkin cooler fou8nd at 44 to 50 degrees F .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.meatloaf at 48 degrees F at 2 door stainless unit at cookline. Will use time as a public health control. This product must be discarded at 1 pm today.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed raw fish and frogleggs stored over raw unwahed vegetables in walkin cooler.
- Observed single-service items stored on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.no date marks throughout establishment
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/9/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright refrigerator 2 door at cookline found with ambient air temperature of 51 degrees F. SEE STOP SALE . Corrected On Site. MAY NOT USE THIS UNIT TO STORE OR COLD HOLD ANY POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO MAINTAIN FOODS AT 41 degrees F OR COLDER .
- Critical - Observed gas venting in disrepair. For reporting purposes only. Observed heavy grease laden vapors in kitchen. hood system not functional. No vent system working and fryers and grills on and used to cook foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.foods in reachin two door upright refrigerator at cookline found at above 50 degrees F .SEE STOP SALE. Corrected On Site. foods discarded.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.HEAVY grease laden vapors in kitchen. Hood system not operational .
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALKIN COOLER ambient air FOUND AT 44 degrees F Corrected On Site. adjusted thermostat - ambient air at 41 degrees F at end of inspection .
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.as evidenced by milky white water on ground and mopstrings on ground. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.at mopsink
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.milk wash at fry station. milk @ 71f no time in lui of temperature form in use . upon callback milk was 78f stop sale issued. no out or in time marked discussed with operater proper use of ice for cooling foods and proper use of time in lui of temperature
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination.observed chicken stored iwarmer with cracked glass doors upon callback glass doors removed and ordered temp doors in use
- Violation: 14-33-1 Observed equipment in poor repair.glass doors of fried chicken warmer cracked and chipped. upon callback window on order
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.no sanitizing step using residential machine. operater is using 3 comp sink to sanitize
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11/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued due to adulteration of food product.observed two packages of cake mix with insect adulteration Corrected On Site.discarded.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.milk wash at fry station.
- Critical. Working containers of food removed from original container not identified by common name.large container white powder at fry station.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.foods found at 47 degrees in walkin cooler. Corrected On Site. cooler was reset by technition during inspection.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Displayed food not properly protected from contamination.observed chicken stored iwarmer with cracked glass doors
- Observed equipment in poor repair.glass doors of fried chicken warmer cracked and chipped.
- Critical. Observed warewashing machine missing baffles, curtains in wash/rinse tanks.observed residential dishwasher installed in kitchen no sanitizing step.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.no sanitizing step using residential machine.
- Wet wiping cloth not stored in sanitizing solution between uses.at front counter.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.found at 0 Corrected On Site.
- Critical. Observed soil residue in storage containers.oserved black debris and dead bugs inside flours bin,all flours inside original paper package and then inside bin.
- Observed single-service items stored on floor.box of open cups on floor under front counter at handsink
- Observed single-service items stored on floor.boxes ofclamshells stored on floor at kitchen
- Critical. Observed rodent activity as evidenced by rodent droppings found.15 old droppings found in dry storage under flours bins.Next day callback per Kimberly Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found.3 droppings found on shelves at dry storage.1 pkg of crackers with chew marks psent.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.white powder at back door.
- 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
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11/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/9/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 16-17-1 Dishmachine cycle times/conveyor speed not correct per operating specifications.using residential dishwasher to wash dishes no sanitizing step used.at callback residential dishmachine still at establishment . May not use residential dishmachine as there is no sanitizing step available with this method.
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8/20/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Stop Sale issued due to adulteration of food product.12 boxes of dry grits observed in walkin cooler stored beside box of raw chicken ,grits boxes show water damage.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).foods in walkin cooler,reach in 2 door and reach in prep
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.shredded cheese removed from original package in ziplock in reachin preptop no date marks
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beans in walkin cooler, pulled bbq chicken in reachin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk wash for chicken ,milkwash for fish at breading station.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pudding,cut vegetable ,tarter sauce,cheeses at prep reachin
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.grits found at 1:15 pm in walkin cooler at 105 degreesF .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin ambient air at 48 degreesF . all 3 cold hold units are unable to maintain temperature .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline prep reachin ambient air found at 50 degreesF
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin upright 2 door at cookline ambient air found at 51 degreesF
- Critical. No conspicuously located thermometer in holding unit.in walkin cooler
- Critical. No conspicuously located thermometer in holding unit.in 2 door upright reachin.
- Critical. No conspicuously located thermometer in holding unit.in preptop reachin at cookline
- Critical. Observed food in holding unit/not protected from contamination . observed black water pour from ceiling of walkin cooler and onto foods .
- Equipment or utensils not designed or constructed in a durable manner.glass used to repair hot hold display for chicken cracked,not tempered for use with heat.
- Food-contact surface not smooth and easily cleanable.glass door of hot hold display case for chicken replaced with piece of cardboard. observed greasy film on cardboard.
- Critical. Dishmachine cycle times/conveyor speed not correct per operating specifications.using residential dishwasher to wash dishes no sanitizing step used
- Equipment and utensils not properly air-dried.beverage glasses at front counter wet nested.
- Observed single-service articles improperly stored.observed open clamshells and single service items stored in shelving that was littered with rodent chewed items and rodent droppings .
- Critical. Hot water not provided/shut off at employee hand wash sink.at handsink at front counter
- Critical. Hot water not provided/shut off at employee hand wash sink.at handsink at kitchen
- Critical. Hand wash sink lacking proper hand drying provisions.at only kitchen handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory.at only kitchen handsink
- Critical. Observed rodent activity as evidenced by old dry rodent droppings found.on top of stored pans at dry storage, empty glue trap placed there in top pan also.
- Critical. Observed rodent activity as evidenced by rodent droppings found.two old dry droppings on top shelf in pantry
- Critical. Observed rodent activity as evidenced by rrub marks found on pipes beside top shelf in pantry ,rub marks on second to top shelf of pantry.
- Critical. Observed rodent activity as evidenced by rodent chew marks foundon 1 box of chocolate pudding mix in pantry.
- Critical. Observed rodent activity as evidenced by rodent droppings found 10 scattered dry droppings found on shelves at kitchen where clamshells and paperbags are stored near chicken warmer and around bread warmer drawers
- Critical. Observed rodent activity as evidenced by rodent dhew marks.observed over 10 single service salad dressing sized cups lided and chewed through the bottom. also observed 5 single service commercially packaged syrup cups chewed through in location around,behind and over bread warmer drawers within shelving. syrup spread throughout area.
- Critical. Observed rodent activity as evidenced by rodent droppings found.2 droppings found thatbwere dry but still spongy ,within shelving at bread warmer and mash potato station
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.observed holes through wall at outsideback alley of building ,two holes beside piping.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.under shelving and equipment
- Observed ceiling in disrepairin walkin cooler . seams no longer sealed as evidenced by water pouring from outside unit in through seams in ceiling.
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8/19/2010 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.green beans,eens,black beans,meatloaf ,broccoli ,corn,black eye peas,sausages ,sliced ham, corned beef hash. in walkin cooler;no date marks throughout walkin cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.container of cooked pasta sitting on opened box of raw chicken
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.container of raw chicken beside and touching raw cabbage
- Critical. No handwashing sign provided at a handsink used by food employees.at kitchen handsink Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.food manager arrived during inspection
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cardboard storage container at dry storage
- Critical. Observed soil residue in storage containers.4 grey plastic containers at dry storage
- Critical. Observed encrusted, soiled material on hobart slaw slicer.
- Inadequate number of trash receptacles in establishment.lacking waste receptacle located sufficient for handsink at kitchen
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. grease laden vapor in kitchen and back storage area/throghout kitchen , prep and storage
- Observed personal care item stored with utensils .coats with clean dishware
- Critical. Observed gas venting in disrepair. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beans/greens in walkin cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef over pork/pork with chickenin reachin cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw beef over diry and fruit Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.styrofoam cup in ice machine
- Food-contact surface not smooth and easily cleanable.warmer doors made of cardboard
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.hobart grinder
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.plastic containers and scoops of flour/rice in dry storage
- Critical. Vacuum breaker mising at hose bibb.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed employee in kitchen lift t shirt over nose -sneeze- then handle unwrapped single service utensils without washing hands Corrected On Site.employee washed hands after being reminded
- Equipment or utensils not designed or constructed in a durable manner.warmer being used for fried chicken -doors missing -substituted cardboard box pieces Corrected On Site.
- Drain cover(s) missing.at back prep
- Critical. Handwash sink not accessible for employee use at all times.blocked by wipebucket at waitstation Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.used wet wipecloths in sink-at waitstation Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.at wait counter
- Critical. Hand wash sink lacking proper hand drying provisions.at kitchen Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.at kitchen Corrected On Site.
- Observed dumpster rusted out on bottom.water leaking from holes onto ground and running into alleyway
- Observed open dumpster lid.
- Observed personal care item stored with clean utensils -hairbrush and t shirt touching clean coffee cups at front counter
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/19/2009 | Routine - Food | Warning Issued |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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