- No Violations Were Observed
|
11/06/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on glue trap in kitchen. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rice container. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrot and soy sauce in walk in cooler **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Keys on food prep table. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Duck found in prep sink. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Commander reach in cooler **Warning**
- Basic - Stored food not covered in kitchen, seasoning **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mixed vegetables 46°F in reach in cooler. Corrective action taken. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Eggs on cook line. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.ham found in walk in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. rice found at 121°F , **Corrected On-Site** **Warning**
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09/04/2014 | Complaint Full | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives, Sharpners on Dirty Table. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in dry storage area not covered.Rice Bin. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name.Bottles of Sauces and Dressings. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **Warning**
|
3/11/2014 | Routine - Food | Call Back - Complied |
- 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 - Food debris/dust/soil residue on dry storage shelves. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu and noodles on the commander refrigerator, operator turned the unit colder and moved the TCS food to another unit. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Dipperwell faucet bent downward eliminating required air gap. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- 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. Fried chicken. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken at 85°f on the prep area, for less than 2h according to mgr, moved inside a cooler. 65°f at the end of he inspection. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **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. **Corrected On-Site** **Warning**
|
11/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/1/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Chicken base. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Cloth used as a food-contact surface. Lobsters covered with a wet cloth in the walk in cooler.
- Basic - Covered waste receptacle not provided in women's bathroom. Employees restroom
- 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. Coffee. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated food debris. Waitress area.
- Basic - Wall soiled with accumulated grease. Cook line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken , pork, rolls in the cook line glass door reach in cooler, operator turned the unit colder, 41?F by the end of the inspection. Tofu, pasta in the reach in the two door vertical reach in cooler, operator turned the unit colder, 42?F at the end of the inspection. Plant foods in the glass door reach in cooler next to warewashing area, moved to another unit, 42?F by the end of the inspection. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook line **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands. Cook line. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at room temperature on the prep area. Implemented time control procedure. **Corrected On-Site**
- 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. Rice at 45?F in a walk in cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Warewashing area. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Nonfood-grade basting brush used in food. Gravy.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice
- 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. Glass door cook line reach in cooler, glassdoor reach in cooler next to warewashing area, vertical two oor reach in cooler, operator turned the units colder, under 41?F by the end of the inspection. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Repeat Violation**
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2/20/2013 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline glassdoor reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Faucet/handle missing at plumbing fixture. restrooms.
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt. Corrected On Site.
- Observed dispensing equipment that allows contamination, no handled cup or bowl inside a food container, flour. Corrected On Site. Repeat Violation.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. prep sink. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, rolls, eggs in the glassdoor reach in cooler. Corrected On Site. moved to the walk in cooler, dropped 7 degrees fahrenheit at the end of the inspection. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site. cold running water. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw poultry over soup in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over ham in the walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. sanitizer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, chicken, shrimps in the walk in cooler. Corrected On Site.
- Critical - Waste receptacle not constructed of easily cleanable material. next to ice machine. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler next to cookline walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door reach in cooler next to restroom. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. employee restroom. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. drystorage area.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. next to ice machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves.
- Observed dispensing equipment that allows contamination. no handled cup / bowl inside a food container, rice.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food stored on floor. rice in drystorage area.
- Critical - Observed food stored on floor. walk in freezer. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, noodles at the prep area, Corrected On Site. moved inside a cooler, 48 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons in the glass door reach in cooler. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at the cookline at room temperature. Corrected On Site. Implemented time control procedure.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms, plant foods, eggs in an ice bath. Corrected On Site. added ice, temperature at the end of the inspection was found to be 42 degrees fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rolls, chicken, pork, dumplings in the glass door reach in cooler next to the cookline walk in cooler. Corrected On Site. moved to the freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, beef, eggs in the two door reach in cooler next to restrooms. Corrected On Site. moved to the walk in cooler, temperature at the end of the inspection 43 degrees fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken, Corrected On Site. cold running water.
- Critical - Observed raw animal food stored over cooked food. raw poultry over cooked pork in the walk in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle reused as a scoop. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken in the walk in cooler. Repeat Violation. Corrected On Site.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Use 3 compartment sink until fixed.
- Light not functioning.Reach in cooler, cooks line.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Wi cooler, cooks line, operator stays that they were just restocking food and left the door opened. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork, chicken, eggrolls. Corrected On Site.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. Repeat Violation.
- Light not functioning.Reach in cooler,
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.Reach in cooler, cooks line. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice and ribs, cooks line. Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.WI cooler. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Handwash sink not accessible for employee use at all times.Handwash sink, 3 compartment's sink. Repeat Violation. Corrected On Site.
- Critical. Observed bottom part of toilet unclean.
- Ceiling not smooth and easily cleanable. Repeat Violation.
- Light not functioning.Reach in, prep area.
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Reach in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee improperly washing hands.Cook's line. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Plumbing system in disrepair.Handwash sink faucet, 3 compartment's sink area. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times.Cook's line and 3 compartment's sink, back area. Corrected On Site. Repeat Violation.See comments section.
- Critical. Observed employees bathroom facility not clean.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.Cook's line.
- Critical. Hand wash sink lacking proper hand drying provisions.Cook's line.
- Critical. Hand wash sink lacking soap provisions.Cook's line.
- Critical. Observed 3 live roaches and 2 dead ones by 3 compartment's sink area. Exterminator on site during inspection, 24 hours CB as per Cathy Driscoll.
- Floors not maintained smooth and durable.
- Ceiling not smooth and easily cleanable.Prep area.
- Observed unnecessary items and old equipment on the premises.Storage area.
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6/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over cooked food, fresh eggs over ham.WI cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands, back prep area.
- Observed gaskets/seals on cold holding unit in poor repair. Reach ins, kitchen.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers's lids.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of mildew residue.
- Critical. Observed toilets not clean.
- Ceiling not smooth and easily cleanable.
- Light not functioning, reach in, dry storage area.
- Critical. Current Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area, WI cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed employee improperly washing hands, see 32.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside icecream dipperwel.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of ice residue.
- Critical. Air gap not installed, dishmachine.
- Critical. Handwash sink not accessible for employee use at all times, back door. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Ceiling not smooth and easily cleanable.
- Light not functioning, reach ins prep areas.
- Observed unnecessary items on the premise.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/12/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/11/2008 | Routine - Food | Warning Issued |
| No report available. | 9/16/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/9/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/8/2008 | Routine - Food | Emergency order recommended |
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