- No Violations Were Observed
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4/2/2014 | Complaint Full | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment, cookline. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair, walk in cooler ambient air temp. 46°. Operator moved food to refer truck and the other walk in cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets, throughout. **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, bagels. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area, by front counter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Pasta, ground beef, cream cheese, raw eggs, turkey pot pie, raw chicken. All between 45° and 46° in walk in cooler. Operator moved food to working walk in cooler and refer truck. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, dish area, employee restroom. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling turkey legs, dated on 1/30/ 14, 50° at time of inspection. **Warning**
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1/31/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Big pots of soup, **Corrected On-Site**
- 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**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter at 51°, owner discarded butter and replaced with new butter with ice on top. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- 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**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. At 51°, owner discarded and put other butter packets on ice. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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12/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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5/30/2013 | Complaint Full | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.FRONT COUNTER
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - High Priority - Dead roaches on premises.1dead roach. Service monthly. HULETT
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.WALKIN PHF FDS
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.COOKSLINE REACHIN
- High Priority - Roach activity present as evidenced by live roaches found.1live small roach. Water heater area
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.walkin foods 45 to 47° over 4 hrs
- Intermediate - Cold holding equipment incapable of 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. Cooks line reaching. Drawers. Removed from unit. Less than 4 hrs in unit according to. MGR
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.LARGE CONTAINER FOR SOUPS WITH LID. 131° few minutesREMOVED AND PLACED IN FREEZER UNCOVERED
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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5/29/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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5/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.FROST ON DOOR AND FAN GUARD
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.CREAMERS 63?
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. CONTAINER SMOKED SALMON. WIC NOT DATE MARKED. OWNER DISCARDED
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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5/7/2013 | Routine - Food | Warning Issued |
- Observed gaskets with slimy/mold-like build-up. REACH IN FREEZER and MAKE TABLE Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. DRAWER _UNDER FLAT TOP_CONTAINER OF RAW TURKEY BURGERS _RTE HAM_ Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW SHELL EGGS OVER A CONTAINER OF CHEDDAR CHEESE _MAKE TABLE Corrected On Site.
- Observed nonfood-contact equipment in poor repair _OBSERVED ICE BUILD UP WALK IN FREEZER _DOOR and FANGUARD AREA.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAMERS and BUTTER PACKAGES_OBSERVED OPERATOR DISCARDING BUTTER AND CREAMER ICED DOWN.
- Critical - Observed unlabeled spray bottle. CHLORINE Corrected On Site.
- Observed utensils in poor condition. ICE CREAM SCOOP_MAKE TABLE Corrected On Site.
- Observed walk-in FREEZER gasket torn/in disrepair.
- Observed worn, torn and/or soiled floors/carpeting. BAGEL_PREP AREA.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. and BLACK STAINS_DELI
- Observed gaskets with slimy/mold-like build-up. DRAWERS_COOK LINE
- Observed gaskets/seals on cold holding unit in poor repair. DRAWERS _COOK LINE NOTE:OBSERVED INVOICE_OPERATOR ORDERED NEW GASKETS _WAITING FOR THE EQUIPMENT TO ARRIVE.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. TOP OF MAKE TABLE COOK LINE Corrected On Site.
- Observed nonfood-contact equipment in poor repair OBSERVED ICE BUILD UP UNDER THE FANGUARD AREA WALK IN FREEZER
- Observed residue build-up on nonfood-contact surface. SPEED RACK INSIDE WALK IN COOLER #1
- Observed utensils stored in crevices between equipment. KNIVES_DELI Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. COOK LINE COOLER Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK LINE Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
- Observed gaskets with slimy/mold-like build-up. COOK LINE COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SOME ITEMS IN WALK IN COOLER EXAMPLE PASTAS, SALADS ETC WALK IN COOLER
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical - (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisions of s. 509.032(4), FS.
- Critical - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds as specified under Section 4-501.111; (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under Sections 4-501.15 and 4-501.112 and 4-501.113 and achieving a UTENSIL surface temperature of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator.
- Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters. For reporting purposes only.
- Critical - Handwashing Facility, Installation. (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory.
- Critical - Mechanical WAREWASHING EQUIPMENT, Hot Water SANITIZATION Temperatures. (A) Except as specified in Paragraph (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194 degrees Fahrenheit, or less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; or (2) For all other machines, 180 degrees Fahrenheit. (B) The maximum temperature specified under Paragraph (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws.
- Critical - Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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7/27/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/18/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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4/8/2011 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. WOOD PLANKS _FOR SALMON
- Critical - Hot water not provided/shut off at employee hand wash sink. DISHROOM
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. DISHMACHINE SERVICETECH WAS HERE YESTERDAY and IS COMING BACK TODAY FOR REPAIRS_ADVISED OPERATOR TO SANITIZE EQUIPMENT INSIDE 3 COMPARTMENT SINK
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. CALL BACK DUE ON 4-04-11 SEE INSPECTION 2-2-11 This violation must be corrected by : 04-04-11.
- Observed build-up of grease on nonfood-contact surface. BETWEEN DEEP FRYER and FLAT TOP
- Critical - Observed cloth used as a food-contact surface.FRESH TOMATOES _SLICER Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. REACH IN FREEZER COOK LINE
- Observed grease on the ground and/or pad around grease receptacle. BY THE GREASE RECEPTACLE
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.PLATE INSIDE COOKED POTATOES CONTAINER _COOK LINE DRAWERS Corrected On Site.
- Observed open dumpster lid.
- Observed reuse of single-service articles. WOOD PLANKS FOR SALMON
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED TURKEY _WIC #2 NOTE SOME ITEMS MISSING DATE MARKINGS
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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2/18/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP ON TOP OF ICE MACHINE Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 04-04-11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BOW TIE PASTA _COOK LINE Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. BETWEEN DEEP FRYER and FLAT TOP
- Observed build-up of grease on nonfood-contact surface.HEAVILY SOILED WITH GREASE_HOOD FILTERS
- Observed gaskets with slimy/mold-like build-up. REACH IN FREEZER COOK LINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER 71f 2 HRS FRONT COUNTER Corrected On Site. ICED DOWN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WAFFLE MIXTURE _1 HR Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. CORNED BEEF Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0ppm SERVERS STATION Corrected On Site.
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2/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED NOODLES FOR SOUPS _STEAMTABLE Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. BOX OF CANTALOPES & BAG OF ONION _STORED ON THE FLOOR _WALK IN COOLER _ON STANDING WATER
- Critical. Observed food stored on floor.BAG WITH BREAD_COOKLINE FLOOR
- Critical. Observed uncovered food in holding unit/dry storage area. CONTAINER WITH RAISINS _DRY STORAGE & BAGEL CHIPS Corrected On Site.
- Observed equipment in poor repair. COOKLINE COOLER _EGG SIDE Repeat Violation.
- Observed nonfood-contact equipment in poor repair WALK IN COOLER SHELF WITH CORNED BEEF
- Wet wiping cloth not stored in sanitizing solution between uses. FRONT COUNTER _ Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. BUTTER COOLER _SERVERS STATION
- Observed build-up of grease on nonfood-contact surface. BETWEEN FLAT TOP & DEEP FRYER Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. FREEZER COOKLINE
- Observed leaking pipe at plumbing fixture. PREP SINK DISHROOM
- Observed leaking pipe at plumbing fixture. HAND SINK_DISHROOM Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. PLASTIC PITCHER INSIDE COOKLINE HAND SINK
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
- Observed food debris accumulated on WALK IN COOLER_BY COOKLINE floor .
- Critical. Observed unlabeled spray bottle. NEXT TO ICE MACHINE
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9/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. SUGAR _BAGEL
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.COOKED NOODLES FOR SOUPS _NEXT TO STEAMTABLE _ALMOST 4 HRS OPERATOR DISCARDED ITEM. Corrected On Site.
- Critical. Observed food stored in a prohibited area. CONTAINER OF COOKING OIL & VINAGER STORED UNDER HAND SINK COOKLINE 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. SUGAR BIN
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ICE SCOOP ON TOP OF ICE MACHINE Corrected On Site.
- Observed equipment in poor repair.STANDING WATER INSIDE THE COOKLINE COOLER
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. STANDING WATER INSIDE COOKLINE COOLER
- Observed build-up of grease on nonfood-contact surface.BETWEEN FLAT TOP & DEEP FRYER COOKLINE
- Observed residue build-up on nonfood-contact surface. DUSTY FAN ON TOP SHELF COOKLINE
- Critical. Hot water not provided/shut off at employee hand wash sink. DISHROOM HAND SINK _DISHROOM DUE TO LEAK Corrected On Site.
- Observed leaking pipe at plumbing fixture. UNDER HAND SINK DISHROOM
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5/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CORNED BEEF & PASTRAMI _ ITEMS DISCARDED Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE LESS THAN 1 HR OUT OF TEMPERATURE Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. PASTRAMI & CORNED BEEF STEAMTABLE IN FRONT COUNTER Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. CORNED BEEF & PASTRAMI SEE STOP SALECorrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. BAGEL STATION
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW GROUND BEEF NEXT TO RTE COLD CUTS_WIC Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW CHICKEN OVER RTE SOUPS _WIFREEZER Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. NEW EMPLOYEE CRACKED RAW SHELL EGG THEN TOUCHED RTE TOMATOES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. CONTAINER IN COOKLINE Corrected On Site.
- Observed equipment in poor repair. STANDING WATER COOKLINE COOLER _NEXT TO HS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. WATER INSIDE COOKLINE COOLER NEXT TO HAND SINK Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.EMPLOYEE BATHROOM
- Critical. Outer openings of establishment cannot be properly sealed when not in operation_GAP BETWEEN THE BACK DOORS
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cheese with mold-like growth_SEVERAL PORTION PACKAGES OF PROVOLONE CHEESE_WIC Corrected On Site.OBSERVED EMPLOYEE DISCARDING ITEMS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. YELLOW CHEESE , MAC SALAD, ETC Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ALL FOOD ITEMS IN DRAWERS COOKLINE Corrected On Site.MOVED TO WIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BUTTER _54f-FRONT COUNTER COOLER Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.PASTRAMI ETC_STEAMTABLE FRONT COUNTER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DRAWERS COOKLINE AMBIENT 54f
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. CONTAINER STORED INSIDE SALAD BIN_FRONT COUNTER 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.COOKED POTATOES _DRAWERS COOKLINE _PLATE Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.OBSERVED SERVER GRABBED 4BAGELS BRE HAND Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.OBSERVED COOK_TOUCHING RTE TURKEY , BREAD, LETTUCE & TOMATOES _COOKLINE Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COOKLINE Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.PREP TABLE Corrected On Site.
- Observed employee with no hair restraint.COOK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT COUNTER
- Critical. Observed soiled reach-in cooler gaskets.FRONT COUNTER
- Critical. Handwash sink not accessible for employee use at all times.OBSTRUCTED BY FAN_DISHROOM Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.WET RAGS STORED INSIDE _COOKLINE Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.KNIFE _INSIDE HS FRONT COUNTER Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.PURSE ON TOP OF BREADCRUMBS BIN_PREP TABLE
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- 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 : 11-09-09.
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9/8/2009 | Routine - Food | Warning Issued |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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