- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable at cook line.
- 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 on prep table
- Basic - Food stored in holding unit not covered sliced tomatoes, beef stew, chicken,lettuce.
- Basic - Food stored on floor chicken in walk in cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler at cook line.
- Basic - No conspicuously located ambient air temperature thermometer in walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken 80°F, was placed to walk in cooler**Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish 76°F placed on ice in glass door refrigerator**Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets at cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Cook cutting lettuce for salad. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching red pepper for salad.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit outside walk 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.
- Intermediate - Cutting board(s) stained/soiled at cookline .
- Intermediate - Employee used handwash sink as a dump sink. Next to dish area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Ranchera sauce in walk in cooler at 57°F over night.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Yellow and white rice stored in the oven over night. White rice 95°F, yellow rice 77°F . See stop sale.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. At cook line
- Basic - Floor tiles missing. At cook line filled with standing water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 buckets of chicken in sink at 60F.
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. 120F turned steam table back on.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp 56F
- 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 - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Beef stew
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3/21/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and cooking equipment.
- Basic - Build-up of soil/debris on the floor under shelving. At cookline
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**
- Basic - Dead roaches on premises. Over 25 dead roaches under shelvs in dry storage area behind employee bathroom.
- Basic - Equipment in poor repair. 2 door glass cooler at an ambient temperature of 50°F.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. At cook line
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair. At cook line
- Basic - Floor tiles missing. At cook line filled with standing water.
- Basic - Floor under dishmachine or three-compartment sink area soiled. Along the walls
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in dry storage area not covered. Bucket of peeled onions in back room not covered.
- Basic - Food stored in holding unit not covered glass door refrigerator beef, salsa, shrimp and fish.
- Basic - Food stored on floor. Peeled onions on floor in the back room.
- Basic - Grease accumulated on kitchen floor. At cook line
- Basic - Grease accumulated under cooking equipment.
- Basic - Objectionable odor in establishment at cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 buckets of chicken in sink at 60°F.
- Basic - Soil residue build-up on nonfood-contact surface. Outside of frying equipment. Grill above fryer greasy.
- Basic - Wall soiled with accumulated black debris in dishwashing area next to three compartment sink and walk in cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 55°F, in flip top cooler at cook line filled to high removed warmer top part and placed into walk in cooler.
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. 120°F turned steam table back on.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.48°F in flip top cooler at cook line stacked to high removed top until tomatoes were 41°and placed warmer tomatoes in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp 56°F
- High Priority - Raw animal foods not properly separated from each other in holding unit. Fish below beef and chicken.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. In glass door refrigerator. 56°F.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground Beef 60°F
- High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches behind sheet which covers the wall at fryer. 6 live roaches in dish area behind broken tiles and in crevices in wall .2 live roaches behind pipes in kitchen next to flip top cooler.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In glass door refrigerator
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits. Grill above fryer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Beef stew
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef and pork stew.
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3/20/2014 | Routine - Food | Emergency order recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area. Chips **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Ceiling tile missing. In dry storage.
- Basic - Gaskets/seals on holding unit in poor repair.At cookline
- Basic - Stored food not covered in walk-in cooler. Chicken thawing. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken on top of beef. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink next to dish area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stews in walk in cool.
- Intermediate - Spray bottle containing toxic substance not labeled. In dish area **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris under shelfs across from ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in all cold holding units.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in freezer Breaded chicken. **Corrected On-Site**
- Basic - Walk-in cooler floor soiled and cardboard on top.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.pm chlorine
- 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.Beef stew in walk in cooler 50?F and yellow rice in sliding glass door cooler 72?F.
- 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. Beef stew in walk in cooler.Rice in sliding glass door cooler.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.Yellow rice.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Beef stew and yellow rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Beef stew and yellow rice .
- Intermediate - Spray bottle containing toxic substance not labeled two bottles with pink liquid at 3 compartment sink.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Flip Top Cooler at cook line at an ambient temperature of 45? F to 47?F. **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef stew in walk in cooler at internal temperature of 46?F after more than 15 hours.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of grease on nonfood-contact surface.Hoodfilters.
- Observed cutting board grooved/pitted and no longer cleanable.At cook line .
- Critical - Observed food stored on floor.peeled onions stored on kitchen floor.Moved into walk in cooler **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board at cook line.
- Observed garbage on the ground and/or pad around dumpster.Empty Boxes.
- Observed gaskets with slimy/mold-like build-up.Cookline
- Observed gaskets/seals on cold holding unit in poor repair.Flip Top Cooler cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken above Beef in Walk in Freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.At cook Iine.
- Observed leaking pipe at plumbing fixture.Standing water in flip top cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw Chicken in several different containers between 45?F and 47?F.Moved chicken into walk in cooler until Flip Top Cool is repaired. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.Raw chicken on top of an uncovered container of peeled RTE plantains in flip top cooler at cook line.Chicken was moved into walk in cooler. **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.At flip Top cooler cook line and 2 sliding glass door cooler .
- Critical - Observed uncovered food in holding unit/dry storage area.Peeled opinions on kitchen floor not covered.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap at the bottom of back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef stew, pork roast,pork stew, in walk in cooler.
- Wall not smooth and easily cleanable.Next to grill.
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12/13/2012 | Complaint Full | Warning Issued |
- Ceiling tile missing in dry storage .
- Critical - Hand wash sink lacking proper hand drying provisions.In kitchen. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table at cookline . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface exterior of soda equipment .
- Observed cooler gasket torn/in disrepair at reach in cooler bar.
- Observed cutting board grooved/pitted and no longer cleanable at cookline .
- Critical - Observed food container not properly labeled Chicken and beef.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue glass sliding door in kitchen .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef in glass sliding door cooler held at 52 Degrees fahrenheit for more than 4 hours. Corrected On Site. Voluntary discarded .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken at 46 degrees fahrenheit Corrected On Site. Added ice
- Observed residue build-up on nonfood-contact surface on A/C vents in dining room and kitchen .
- Observed residue build-up on nonfood-contact surface on fans of sliding glass sliding door cooler .
- Critical - Observed unlabeled spray bottle.At 3 compartment sink . Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood suppression system .
- Observed ceiling in disrepair. water damaged ceiling tile in dry storage room.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline soiled.
- Observed gaskets with slimy/mold-like build-up. at ice cream storage freezer .
- Critical - Observed interior and exterior of microwave soiled. at cookline .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream freezer .
- Observed nonfood-contact equipment in poor repair, rusted can opener.
- Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. drink cooler in front counter area.
- Observed residue build-up on nonfood-contact surface. hand dryer at men's restroom soiled.
- Observed single-service articles improperly stored. invert takeout container in dry storage. Corrected On Site.
- Critical - Observed soil residue in storage containers. rice storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. beef at walkin freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked beef, rice and chicken at walkin cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice,beans and beef at walkin cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm.
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5/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Build-up of debris, dust or dirt on nonfood-contact surface. automatic hand dryer in men's restroom soiled .
- Build-up of food debris, dust or dirt on nonfood-contact surface. flour container lid soiled in dry storage room.
- Build-up of food debris, dust or dirt on nonfood-contact surface. utensils storage bucket soiled.
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing. dry storage room.
- Clean equipment stored on floor. cutting board behing ice cream storage freezer .
- Clean equipment stored on floor. food storage buckets on floor near walkin cooler.
- Clean utensils or equipment stored in dirty container .
- Critical - Container of medicine improperly stored. stored in food storage shelving in dishwashing area.
- Critical - Cutting board(s) soiled. cookline cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly. 0 ppm chlorine.
- Critical - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On Site.
- Critical - Employee rubbed hands together for less than 10-15 seconds while washing hands. Corrected On Site.
- Critical - Encrusted, soiled material on mixer in dry storage room..
- Critical - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing pot at 3 compartment sink. Do not use dishes/equipment until properly sanitized.
- Critical - Exterior door has a large gap at the threshold that opens to the outside. backdoor .
- Critical - Food stored in a location that is exposed to splash/dust. beef thawing at 3 compartment sink stored next to dirty dishware and utensils . surface not clean and sanitized .
- Critical - Food stored in a prohibited area. bottle of liquor stored in bean storage container. bans have direct contact with the bottle.
- Critical - Food stored in walk-in cooler not covered. salsa,sauces,beef.
- Critical - Food stored in walk-in freezer not covered. chicken.
- Critical - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils until properly sanitized. pot washed at 3 compartment sink not sanitized.
- Gasket soiled with accumulation of food debris. ice cream/dessert storage freezer .
- Critical - Handwash sink used for purposes other than handwashing. used for warewashing and dumping dirty kitchen wares.
- Critical - Interior of reach-in cooler soiled with accumulation of food debris. 3 door glass cooler in prep area.
- Critical - Interior of reach-in cooler soiled with accumulation of food debris. cookline cooler.
- Nonfood-contact equipment in poor repair. backdoor lock to establishment in disrepair /broken.
- Old food debris stuck to clean dishware/utensils. food storage containers by walkin cooler.
- Critical - Portable fire extinguisher not mounted properly , on floor in dry storage room. For reporting purposes only.
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. beans at 107 degrees in steam table. Corrected On Site.
- Critical - Potentially hazardous food thawed at room temperature. raw beef at 3 compartment sink.
- Critical - Raw animal food stored over ready-to-eat food. raw chicken over salsa at walkin cooler.
- Critical - Raw animal food stored over ready-to-eat food. raw shelled eggs over sauce at glass door cooler in prep area.
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked. beans, beef, cheese at walkin cooler
- Reuse of single-service items. reuse of fruit salad container to store beef at walkin cooler.
- Critical - Soil residue in food storage containers. chip storage containers in dry storage area.
- Critical - Soil residue in food storage containers. rice storage containers in dry storage .
- Critical - Toxic substance/chemical stored by or with food. multi-purpose oil stored with food in dry storage shelving .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm.
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2/29/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom .
- Floors not maintained smooth and durable. floor with broken/ cracked tiles in kitchen/dishwashing area. water pooling in crevices .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice container .
- Observed build-up of debris, dust or dirt on nonfood-contact surface.hand dryer at men's public restroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of rice storage containers in dry storage soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at reachin freezer by ice machine .
- Critical - Observed dead roaches on premises. 1 dead roach in dry storage room floor by entryway .
- Observed debris accumulated on dry storage area floor by onion bags storage..
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door glass cooler in prep area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reachin freezer by ice machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 48 degrees at cookline cooler. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. bar cooler.
- Critical - Observed small flying insects in dry storage area near back door by onion storage .
- Critical - Observed uncovered food in holding unit/dry storage area. beef, chicken , beans at walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. ice cream at reachin freezer near ice machine .
- Observed unnecessary items on the premise. bike stored in dry storage room.
- Observed wall in disrepair. by entryway in dry storage room.
- Observed wall soiled with accumulated food debris. by bags of onions in dry storage area near back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, beans, beef, chicken at walkin cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
- Critical - Working containers of food removed from original container not identified by common name. butter
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. dry storage .
- Critical - Observed 1dead roach on premises. by electrical panel. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. top of water heater .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage soiled.
- Observed floor area(s) covered with standing water. employee restroom .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed interior and exterior of microwave soiled.
- Observed nonfood-contact equipment in poor repair, rusted exterior on FRIGIDAIRE freezer near walkin freezer.
- Critical - Observed objectionable odors in bathroom. employee restroom .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over plantains at cookline cooler. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. exit door by men's room not tight fitting or sealing .
- 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. on floor by electrical panels. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , refried beans, rice, krab salad. Corrected On Site.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. salt container .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 49 degrees sour cream at 52 degrees , cheese at 50 degrees , chicken at 46 degrees , onions at 49 degrees , taquitos at 48 degrees , all at cookline cooler. Corrected On Site. All potentially hazardous food out of temperature moved to working cooler. Foods must be discarded within 4 hours of leaving temperature control .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler Corrected On Site. All potentially hazardous food removed from cooler. Must fix cooler prior to storing any potentially hazardous food inside of it. Cooler must be able to maintain potentially hazardous foods at 41 degrees or below at all times.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken . Corrected On Site.
- Critical. Observed food stored on floor. onions at walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. peeled onions at walkin cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice containers. Corrected On Site.
- Critical. Observed cook did not wash hands prior to putting on a new pair of gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers used for food storage. use of non food grade bags to store beef.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream storage freezer by walkin freezer .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bucket used to store utensils soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of water heater .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage room.
- Observed clean utensils/equipment stored in dirty bucket. Corrected On Site.
- Observed debris accumulated on dry storage floor.
- Observed attached equipment soiled with accumulated grease. hood suppression system .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm at sanitizer bucket. Corrected On Site.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over beans at walkin cooler, raw beef under beans at walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. sauces, soup at walkin freezer . Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. chicken , shredded lettuce, peeled onions, cooked ground beef,sauces, cheese,plantains . Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation without washing hands. cook touched his face, rubbed his nose, wiped hands on dirty apron, touched his hat, touched his neck and returned to food prep without washing his hands. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. single cigarette observed in food storage shelving by dishwashing machine area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table .
- Observed employee with soiled apron.
- Observed nonfood-contact equipment in poor repair, shelving rusted by back door. Repeat Violation.
- Observed nonfood-contact equipment in poor repair, bottom rusted shelving on prep table in kitchen. Repeat Violation.
- Observed nonfood-contact equipment in poor repair, spray hose in dishwashing area in disrepair .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Repeat Violation.
- Observed soiled dry wiping cloth in use.
- Critical. Observed interior and exterior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in kitchen cookline cooler. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine soiled
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler. Repeat Violation.
- Observed clean utensils/equipment stored in rusted racks by back door. Repeat Violation.
- Observed reuse of single-service articles. sour cream and grapefruit container reused to store raw chicken
- Critical. Hot water not provided/shut off at employee hand wash sink. men's restroom
- Critical. Hot water not provided/shut off at employee hand wash sink. ladies restroom
- Critical. Observed handwash sink used for purposes other than handwashing. used as dump sink in dishwashing area
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. men's and ladies restroom.
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed ceiling in disrepair. by 3 door glass cooler in kitchen
- Critical. Observed container of medicine improperly stored. ADVIL by utensils in dishwashing area
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- 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. 7 employees observed .
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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1/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, cooked beef, soups, sauces, beans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. at walkin cooler. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature in 3 compartment sink.
- Critical. Observed food stored on floor. box of tilapia at walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream in white frigidaire freezer .
- Critical. Observed uncovered food in holding unit/dry storage area. sauces in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. desserts , cut veggies , soup, beans, beef, sauces,cheese, fried cooked peppers at walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting lettuce, and peppers. Corrected On Site. gloves used.
- Critical. Observed employee engage in food preparation change gloves before washing hands first. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. rusted bottom shelving on table by mixer
- Observed nonfood-contact equipment in poor repair, rusted and soiled shelving by back door.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler.
- Observed clean utensils/equipment stored in dirty racks by back door.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. at employee restroom
- Floors not maintained smooth and durable. soiled cardboard used as floor liner at walkin cooler.
- Observed grease accumulated under cooking equipment.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. by cookline cooler
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/27/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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