- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- 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.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Screen in door torn/in poor repair.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- 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.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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.
|
6/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Screen in door torn/in poor repair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Refrigerator 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.
|
6/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Garbage storage area insufficient in capacity.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Screen in door torn/in poor repair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Dead roaches on premises. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/20/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Dead roaches on premises.
- High Priority - Roach activity present as evidenced by live roaches found.
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6/19/2013 | Routine - Food | Emergency order recommended |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed dead roaches on premises.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Observed single-service items stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing. BY WAREWASHING AREA Repeat Violation.
- Observed hole in wall.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/10/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
5/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. fish inside walk in cooler.
|
4/3/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front counter hand sink
- Critical - Hot water not provided/shut off at employee hand wash sink.at both bathrooms Repeat Violation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.swai filet
- Observed a nonfood-grade basting brush used in food. brush with metal band used in cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top of machine
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cutting vegetables, then putting away produce from delivery then rinsing hands in prep sink then continuing working in the cook line without washing hands properly and changing gloves.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in Freezer by entrance to counter.
- Observed grease accumulated under cooking equipment. underneath grills and fryer
- Critical - Observed handwash sink used for purposes other than handwashing.evidence of food in hand sink by warewashing area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon by coffee machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils next to grill
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning. in several lids used in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shell eggs temp at 66 F Repeat Violation.
- Observed residue build-up on nonfood-contact surface. on door handle to walk in cooler and walk in freezer
- Observed residue build-up on nonfood-contact surface.on shelves by warewashing area
- Critical - Observed soil residue in storage containers. several containers in dry storage
- Observed storage of maintenance tools in areas that may result in cross-contamination. pliers next to rice cooker
- Critical - Observed uncovered food in holding unit/dry storage area. beef inside walk in cooler. Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease. behind grill and fryer
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap underneath back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef at 111 F Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee rinse hands with gloves and continue working.
- Wall not smooth and easily cleanable. by back door.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.sugar Repeat Violation.
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3/6/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.in stockroom
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.missing tiles
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.woman's bathroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.reach in cooler by kitchen entrance
- Critical - No conspicuously located thermometer in holding unit.pasty box
- Critical - No thermometer provided to measure temperature of food product.only hot temp thermometer provided
- Observed attached equipment soiled with accumulated dust.vents inside walk-in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor.pots
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated insidewalk in freezer floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin cooler shelves
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.beans
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.flour, beans
- Critical - Observed soiled reach-in freezer gaskets.by front counter
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Observed utensils stored in crevices between equipment.knives
- Observed wall soiled with accumulated grease.behind grills
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.sugar
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage shelving
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated on walk-in freezer floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork chops at 68 degrees
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed the use of an unclean thermometer.
- Observed utensils stored in crevices between equipment.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.At room temperature 75 degrees
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving on dry food storage room
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Plantain smasher
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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10/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk out of temperature 61 degrees
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Cooked rice in steam table at 70 degrees
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Cooked ribs drained in soiled dishwashing sink.
- Critical. Observed food stored on floor.
- Observed ice scoop with no handle in contact with ice.Plastic cup used to scoop ice.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Plantain smasher
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving on dry food storage room
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelves over prep table
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Utensils used in food preparation
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Equipment not in use stored in dry food storage room
- Observed gaskets with slimy/mold-like build-up.walk-in cooler
- Observed clean equipment stored on floor.Cutting boards
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hot water not provided/shut off at employee hand wash sink.Front counter area
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings not protected with self-closing doors.Backdoor
- Observed grease accumulated under cooking equipment.
- Observed wall in disrepair.Inside mens restroom
- Observed attached equipment soiled with accumulated food debris.Walk-in cooler door
- Observed ceiling in disrepair.Inside mens restroom
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning.Back prep area
- Observed personal care item stored with food.
- Critical. No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
8/11/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW BEEF IN COOKLINE REACH_IN COOLER, POOR AIR CIRCULATION.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. Corrected On Site. OIL NEXT TO TOXIC ITEMS IN STORAGE
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. COOKLINE REACH_IN COOLER
- Critical. Observed food stored on floor. CHICKEN BUILLON Corrected On Site.
- Critical. Observed food stored on floor. CHICKEN IN WALK_IN COOLER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. POTATOES
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee wash hands with no soap. BAR AREA
- Equipment or utensils not designed or constructed in a durable manner. BOWL USED AS SCOOP IN DRY STORAGE, NEEDS HANDLES.
- Observed nonfood-contact equipment in poor repair. BOTH STEAM TABLE SHELF RUSTED, ONE LEAKS.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STEAM TABLE
- Observed floor area(s) covered with standing water.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. CONSUMER ADVISORY POSTED ON MENU HAS MEATS; OMITTED EGGS, CEVICHE. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL FOOD TRANFERRED TO WALK_IN COOLER. RGCorrected On Site. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEANS @ 55F Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASS REACH_IN COOLER BY COOKLINE. AMBIENT TEMPERATURE 50F Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. STORAGE
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. OPERATOR NEEDS TO RUN DISHWASHING MACHINE 3 TIMES EVERY MORNING BEFORE ANY WASHING BY MACHINE TO REGULATE SANITIZER Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. BINS IN STORAGE AREA
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF STORAGE AREA
- Unwrapped single-service utensils not presented so that only the handles are touched. BAR AREA
- Plumbing system in disrepair. DRAIN PIPE DISCONNECTED FROM HANDWASH SUNK AND ALSO MOPSINK
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS Repeat Violation. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BACK HANDWASH SINK
- Observed floor area(s) covered with standing water. KITCHEN Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. CERTIFIED FOOD MGR SHOWED UP @ 12PM
- Critical. Employees have not received training related to their assigned duties. CANNOT ANSWER BASIC FOOD CODE QUESTION SUCH AS CHICKEN COOKING TEMPERATURE AND HOT HOLDING Corrected On Site.
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Administrative complaint recommended |
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