- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. WIC
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Meat 51°, raw chicken 52°, fish 54°, meat 54°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. RIC meat 51°, raw beef 51°, fish 54°, chicken 52°, ham 53°
- High Priority - Toxic substance/chemical stored by or with food. Propane tank. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2nd floor prep area.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. Wood
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, cheese, garlic/oil.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Thawing food in hand wash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink. Upstairs hand wash sink.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Wet paper towel roll. ( No dispenser installed). **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At 3 compartment sink . Bar area. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo mixing bowl used for Sushi Rice. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under ice machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Bar area . **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Under cooking equipment. Under cooking equipment. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. New sushi bar. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen area . **Warning**
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Sushi bar added. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Repeat Violation** **Warning**
- Intermediate - Person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soda gun soiled. Buck 15 Lounge. **Warning**
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4/3/2013 | Routine - Food | Warning Issued |
- No plan review submitted and approved renovations completed. (SUSHI BAR BUILT AT FRONT OF RESTAURANT . WATER POINTS , OBSERVED NO PLANS SUBMITTED AND APPROVED (MISS MAO). ENSO LICENSE OPERATING TWO ADDITIONAL RESTAURANTS: MISS MAO AND BUCK 59 (CLUB). This violation must be corrected by : 12/22/2012.
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3/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean ICE SCOOPS not stored in a clean and protected manner. CONTAINER STORING SCOOPS WITH UNCLEAN STANDING WATER.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA.
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/22/2012.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No person in charge of establishment. Corrected On Site.
- No plan review submitted and approved renovations completed. (SUSHI BAR BUILT AT FRONT OF RESTAURANT . WATER POINTS , OBSERVED NO PLANS SUBMITTED AND APPROVED (MISS MAO). ENSO LICENSE OPERATING TWO ADDITIONAL RESTAURANTS: MISS MAO AND BUCK 59 (CLUB). This violation must be corrected by : 12/22/2012.
- Critical - Observed buildup of slime on soda dispensing nozzles. SODA FOUNTAIN MACHINE NEXT TO BAR.
- Observed clean equipment stored on floor. CUTTING BOARD AT BAR FLOOR.
- Critical - Observed employee improperly washing hands. NO SOAP PROVIDED AT KITCHEN AREAS.
- Critical - Observed employee wash hands with no soap. KITCHEN AREAS.
- Observed food debris accumulated under bar equipment.
- Critical - Observed food stored on floor. AT WALK IN COOLER.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits bar hand washing sink.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT.
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10/22/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm WHEN TESTED.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwash sink not accessible for employee use at all times. BEHIND AND BLOCKED BY KITCHEN DOOR. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation. EMPLOYEE RESTROOMS AND CLUB BUCK 15 in back of restaurant . CITED ON : 08/02/2011. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed bottles at bar in ice used for drinks.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.COOK REACHING FOR PASTA PRE-COOKED BARE HANDED. Repeat Violation.
- Observed build-up of food debris or dirt on edge surrounding ice bin at bar (BUCK 15).
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. AT KITCHEN PREPARATION AREAS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. MAIN BAR .
- Critical - Observed employee improperly washing hands. NO HOT WATER AT BUCK 15.
- Critical - Observed food stored on floor. AT WALK IN COOLER. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. FOR PASTA COOKED BY COOK LINE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF BURGERS AT TRAY PAN IN KITCHEN AREAS.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food. PAN OF COOKED CHIKEN OVER AND IN CONTACT WITH RAW CHICKEN .
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. JAM JARS IN PREPARATION TABLE AND UPSTAIRS INGREDIENTS AT PREPARATION AREAS. Repeat Violation.
- Observed unnecessary items on the premise. UPPER LEVEL OF BUCK 15.
- Critical - Person in charge failed to insure proper handwashing by employees. KITCHEN AREAS AND MAIN BAR and BUCK 15.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED CHICKEN BREAST AND BURGERS ( 81F DEGREES AND 79F DEGREES RESPECTIVELY ). IN KITCHEN AREAS.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. THREE SAUCES AT STEAMER (99F DEGREES AND 106 F DEGREES.)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT WALK IN COOLER.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. POTENTIALLY HAZARDOUS SAUCES AT STEAM TABLES (99F DEGREES AND 106F DEGREES AT STEAM TABLE.
- Critical - Shell eggs held in kitchen at ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS USED MISS TAO (81F DEGREES) by cook line .
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2/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREAS AND UPPER LEVEL PREPARATION AREAS (MEZZANINE).
- Critical - Handwash sink not accessible for employee use at all times. NEW KITCHEN INSTALLED BLOCKED BY OPENED WALL NOT ACCESSIBLE.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS.
- Critical - Hot water not provided/shut off at employee hand wash sink. RESTAURANT RESTROOMS USED BY EMPLOYEES.
- Critical - No handwashing sign provided at a handsink used by food employees. AT NEW KITCHEN INSTALLED.
- No mop/service sink available at establishment. COVERED BY PREPARATION TABLE.
- No plan review submitted or approved for renovations in progress. (LOUNGE AREA AT BACK OF CHINESE RESTAURANT ) HANDWASHING SINK MISSING AT THAT DISPENSING BAR.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NO SUPPLIES AT KITCHEN HANDWASHING SINK.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. SAUCE ON KITCHEN . FOOD CASES AT WALK IN COOLER.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT.
- 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. FOODS AT WALK IN COOLER.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT COOLERS.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-16-1 No plan review approved and renovations in progress. This violation must be corrected by : 06/18/2011. UNABLE TO SHOW DURING CALL BACK INSPECTION PLANS SUBMITTED AND APPROVED FOR KITCHEN REMODELING (SPLIT) WITH ASIAN RESTAURANT .
- 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. This violation must be corrected by : 04/18/2011. PERSON IN CHARGE UNABLE TO SHOW PROOF OF EMPLOYEE TRAINING.
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6/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06/18/2011 .
- No plan review approved and renovations in progress. This violation must be corrected by : 06/18/2011.
- 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. This violation must be corrected by : 04/18/2011.
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4/18/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN WINGS AND PASTA. ON CALL BACK POTENCIALLY HAZARDOUS SAUCES , COOKED CREPES NOT DATED AT WALK IN COOLER.
- Violation: 10-05-1 Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. WATER TEMPERATURE NOT AT 135F OR OVER (SOILED).
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. NOT SANITIZING PROCESS BEING FOLLOW. OBSERVED DISHWASHER NO SANITIZING PROCESS IN THE MANUAL (3 COMPARTMENT SINK).
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. MANUAL.3 COMPARTMENT SINK.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-24-1 Observed buildup of slime on spray soda gun dispensing nozzles. BAR AREA.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. SECOND LEVEL. NO PAPER TOWEL ON CALL BACK AT FIRST PART OF SECOND FLOOR, FOOD DEBRIS IN IT.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. NONE AVAILABLE TO VIEW. This violation must be corrected by : 11/13/2010.
- 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. Pro This violation must be corrected by : 11/13/2010.
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11/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. STEAK ON MENU.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN WINGS AND PASTA.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (48F) ,SALMON (46F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BEEF (48F) , SALMON (46F). BY COOK LINE.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. STEAK OVER COOKED SAUCE.
- Critical. Observed uncovered food in holding unit/dry storage area. SAUCES FOR PASTA.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. NOT SANITIZING PROCESS BEING FOLLOW.
- Critical. Equipment food-contact surfaces and utensils not sanitized. MANUAL.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. NONE SET UP WHILE IN USED.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on spray soda gun dispensing nozzles.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Hot water not provided/shut off at employee hand wash sink. RESTROOMS.
- Plumbing system in disrepair. LADIES RESTROOMS.
- Critical. Hand wash sink lacking proper hand drying provisions. SECOND LEVEL.
- Critical. Handwashing cleanser lacking at handwashing lavatory. SECOND LEVEL.
- Observed hole in wall. BY DISHWASHING MACHINE.
- Observed wall and/or ceiling obstructed with exposed utility lines. OPENED HALF OF DROP CEILING.
- Lights missing the proper shield, sleeve coatings or covers. COOK LINE.
- Light not functioning.KITCHEN ENTRANCE .
- Critical. Observed toxic item stored by utensils. BLEACH INSIDE UTENSILS IN USED.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. JAN/2010.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. BY BACK DOOR (ON FLOOR).
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. NONE AVAILABLE TO VIEW. This violation must be corrected by : 11/13/2010.
- 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 This violation must be corrected by : 11/13/2010.
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9/13/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in wall. NEXT TO DISHWASHER
- Observed ceiling soiled with accumulated grease.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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4/30/2010 | 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.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Plumbing system in disrepair. HOT WATER AT HANDSINK BY DISHWASHING AREA
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. cooking in second floor kitchen
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11/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. potatoes
- Observed in-use utensil stored in unclean water at. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. OVER FRIER
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. bar area
- Plumbing system in disrepair. HOT WATER
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. cooking in second floor 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. Pro
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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/3/2009 | Routine - Food | Warning Issued |
| No report available. | 9/22/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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