- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container (water bottle) together with food in prep table cooler. **Corrected On-Site**
- Basic - Equipment in poor repair. Some units not in use, not working properly. Also unit door not closing properly, cooking line by lettuce unit.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerators.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Hood filters missing from automatic fire suppression/exhaust system.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Soap dispenser off the wall and with no lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Toilet not flushing/functioning properly. 1 at women's.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Back prep area, no soap/paper
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep/dishwashing area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Back prep/dishwashing area **Corrected On-Site**
|
3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Back dining station cooler door loose. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **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. Bar and deli station **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Nova **Warning**
- 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. Potato salad and cole slaw cooler at ambient temperature of 52f, stagnant water. All line coolers at ambient temperature ranging from 48f-60f **Warning**
|
7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. By dining room (emergency exit). **Warning**
- Basic - Leaking pipe at plumbing fixture. At mop sink. **Warning**
- Basic - Outer openings not protected with self-closing doors.broken exterior door hangs out of place when opened. Needs weather strip. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at reach in cooler 51f degrees. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces (PHF ) 49f degrees. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sauces 51f degrees. All foods must be transfered to the working coolers until repair . **Warning**
|
7/11/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site** **Warning**
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pot stored under the sink **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Back dining station cooler door loose. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **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. Bar and deli station **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw turkey 81°f thawing in 3 compartment sink **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated grease. Cookline **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All cookline coolers **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Discarded **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Noodles in steam table **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling toast **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Nova **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad and cole slaw, pooled eggs **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Corrected On-Site** **Warning**
- 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. Potato salad and cole slaw cooler at ambient temperature of 52°f, stagnant water. All line coolers at ambient temperature ranging from 48°f-60°f **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink, and another in sanitizing bucket **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vegetable soup in walk in cooler finished cooking at 2pm. discarded **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No handwash sink for employees. Bar area, no handwash sink has been designated yet. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
|
7/11/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair. At preparation areas. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. By dining room (emergency exit). **Warning**
- Basic - Floor area(s) covered with standing water. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Leaking pipe at plumbing fixture. At mop sink. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. By cook line. **Warning**
- Basic - Outer openings not protected with self-closing doors.broken exterior door hangs out of place when opened. Needs weather strip. **Warning**
- Basic - Plumbing system in disrepair. At handsink. **Warning**
- Basic - Stored food not covered in walk-in cooler. Turkey (whole). **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at reach in cooler 51f degrees. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Live flies in kitchen. **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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces (PHF ) 49f degrees. **Warning**
- High Priority - Roach activity present as evidenced by four live roaches found on wall over preparation area. **Warning**
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink. Handsink at servers area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Where sauces are placed . Cook line / server side. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. by cook line. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sauces 51f degrees. All foods must be transfered to the working coolers until repair . **Warning**
|
6/28/2013 | Complaint Full | Warning Issued |
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
|
6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Plumbing system in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- 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. Server handling/ portioning cut melons bare handed . No gloves , no utensils used. **Repeat Violation**
- 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.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soup pot (big pot).
- Basic - Ceiling in disrepair. From previous leak (complaint) issued fixed the same day.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Toast handling (bared handed).
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken soup placed on steam tables.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup (chicken noodles) 109f degrees.
- 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 - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Employee rinsed utensil in handwash sink. By cook line employee.
- Intermediate - Employee used handwash sink as a dump sink. Food debris inside hand sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- Intermediate - No soap provided at handwash sink. Bar area.
|
4/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS. During call back inspection observed pots and pans facing up with accumulated water inside.
- No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. No manager on duty during Call Back Inspection .
|
1/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Amount of automatic gratuity not specific about percentage on menu. Only indicating that gratuity will be added for parties of 5 or more.
- Basic - Food stored on floor. Walk in freezer.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler. Sauce not covered at bottom shelves.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Manager lacking proof of food manager certification.Manager still processing Manager Certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager from Epicure arrived. Establishment must get Certified Managers on site at all times. 24 Hrs establishment. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen areas.
|
1/4/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 01/05/2013.
- Observed floor area(s) covered with standing water. KITCHEN AREA.
- Observed wall in disrepair. AT DRY STORAGE BY DISHWASHER AREA.
|
11/5/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. SOILED FROM USED.
- Critical - No list of certified food service managers available at the establishment. A ESTABLISHMENT OPEN 24 HOURS. ONLY ONE CERTIFIED MANAGER. 3 SHIFTS BEING THE NIGHT SHIFT THE SLOWEST WITH AN AVERAGE OF 6 PEOPLE A KITCHEN AND FOOD PREPARATION AREAS.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed floor and wall junctures not coved.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits from food spilled (MASHED POTATOES )
- Observed wall in disrepair. KITCHEN AREAS.
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. (KITCHEN AREAS /BROKEN DISPENSER ).
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation . APPROX 8 to 10 employees in kitchen at (FOOD PREPARATION ,COOK LINE AND DELI AREA).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPENED JUICE GLASS BETWEEN COLD TOPPINGS AT PREPARATION TABLE. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation in the past 2 inspections. OBSERVED SLIME AND DEBRIS BUILT FROM DAYS OF USAGE AS EMPLOYEE PULL IT OFF.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. WALK IN COOLER.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. APPLE SAUCE SERVED WITH PLASTIC ROUND CONTAINER .
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. COOLED TURKEY BREAST AT LOWEST SHELVES .
- Observed wall in disrepair. FOOD STORAGE AREAS (KITCHEN ).
- Observed wall soiled with accumulated food debris. WALK IN COOLER.
- Critical - PERSON IN CHARGE (MANAGEMENT) unable to answer basic Food Code questions.
- Critical - PERSON IN CHARGE (MANAGEMENT) failed to verify employee health, exclusions or restrictions.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WALKING COOLER. OBSERVED ABOUT 20 ITEMS COOKED AND COOLED WITH ONLY 6 DAY MARKED. Repeat Violation in past 2 inspection .
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. SAUCES (POTENTIALLY HAZARDOUS FOOD) (PLACED IN HOT HOLDING) /STEAMERS.
|
10/5/2011 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink. KITCHEN AREA.
- Critical - Equipment food-contact surfaces and utensils not sanitized. DISHWASHING MACHINE.
- Critical - Hand sink missing in food preparation room or area. HANDWASHING SINK OUT OF ORDER AT KITCHEN AND WAITER STATION .
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN , DELI , BAR AND DISHWASHING AREAS. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. KITCHEN AREA.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of slime on soda dispensing nozzles. BAR AND SODA FOUNTAIN AT KITCHEN AREA. Repeat Violation.
- Observed ceiling soiled with accumulated food debris. KITCHEN AREA.
- Observed ceiling soiled with accumulated grease.
- Observed clean equipment stored on floor. POTS / PANS IN KITCHEN.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO SUPPLIES .
- Critical - Observed employee handling soiled equipment or utensils then 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 SOAP BEING USED BY 2 EMPLOYEES ,JUST RINSING HANDS.
- Observed employee with no hair restraint. DELI AREA.
- Critical - Observed food stored on floor. BREAD TRAYS IN DINING ROOM AND BAGEL BAGS AT DELI AREA.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER FOR SALAD (65F).
- Critical - Observed toxic item stored by food. ORANGE CHEMICAL INSIDE CUP BY ICE CREAM TOPPINS.
- Critical - Observed uncovered food in holding unit/dry storage area. ICE CREAM TOPPING. Corrected On Site. Repeat Violation.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Plumbing system in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHELL EGGS WITH NO TIME LABEL CONTROL (3 FLATS ON PREPARATION TABLE BY COOKLINE )
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site. Repeat Violation.
|
3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-15-1 Stop Sale issued due to adulteration of food product.COOKED MEAT BALLS AT COOLER WATER (FROM MOTOR) LEAKING OVER PAN.
- 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. FOODS IN COOLER.
- Critical. Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. (51F)
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MEATBALLS COOKED(51F) (HALF A PAN) . SOUP (58F).
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK COOLER NOT REACHING 41F OR BELOW TEMPERATURES.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. DUMPING FOODS IN IT (MILK).
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
|
8/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. WALK IN COOLER (51F).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUP POTENTIALLY HAZARDOUS (58F), SHELL EGGS(51F),COOKED MEATBALLS (51F), CORNBEEF (MARINATING) (55F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUPS (AT STEAM TABLES) CHICKEN BROTH AND NOODLES (121F) , VEGETABLE SOUP (132F).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (58F) POTENCIALLY HAZARDOUS SOUP. SHELL EGGS (51F), COOKED MEATBALLS (51F), CORNED BEEF (MARINATING)(55F). This violation must be corrected by : 08/25/2010.
- Critical. Observed uncovered food in holding unit/dry storage area. ICE CREAM AT SHAKE STATION.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEES HANDLING BREAD.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. SCOOP FOR ICECREAM IN DIRTY STANDING WATER.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PREPARATION PERSON AT KITCHEN (NO SUPPLIES):PAPER TOWEL AND SOAP.
- Critical. Observed employee improperly washing hands. NOT SUPPLIES AT STATION.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DISHWASHING AREA , COOK LINE.
- Observed employee with no hair restraint. EMPLOYEE /BAKER PERSON HANDLING FOODS IN PREPARATION AREAS. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. BLACK BAGS (TRASH LINERS) USED TO STORE BAGELS.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. DAMAGE INDICATORS.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. SCOOP CONTAINER AT SHAKE STATION.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AND KITCHEN AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR .
- Critical. Observed roach activity as evidenced by one live roach found on ice cream toppings (DISCARDED ).
- Critical. Observed small flying insects in dry storage area.
- Observed hole in wall. BY ELECTRIC PANELS.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. DISHWASHING AREA.
- Observed fan guards at walk in cooler motors soiled with accumulated dust.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued due to adulteration of food product. POTATOES CONTAMINATED BY DIRTY WATER FROM BROKEN COOLER
- Critical. Stop Sale issued due to adulteration of food product. PRECOOKED BEEF AND CHICKENS LEFT OUTSIDE FROM NIGHT BEFORE OUT OF TEMPERATURE AND BAD ODER
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MANAGER CLAIMS THEY DO NOT USE COOLER
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. & TOXIC ODRER
- Observed leaking pipe at plumbing fixture. HANDSINK
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. DRY STORAGE CLOSET
- Critical. Observed expired Food Manager Certification.
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5/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored in ice used for drinks.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. by walkin
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Administrative complaint recommended |
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