- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Walk in cooler. On 11/3/14 Ambient temperature 46°F
- Basic - Food stored in dry storage area not covered.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage, prep area in back and walk in cooler **Repeat Violation**
- Basic - Wall soiled with accumulated grease. Kitchen **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. One can
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 10/29/14 *Fried chicken 52°F, *pork 51°F, *shrimp 49°F, *Ham 49°F, *shrimp 46°F, *pork 50°F **Repeat Violation** on 11/3/14 fried chicken 50°F, shrimp 44°F, ham 44°F, sweet and sour chicken 46°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 10/29/14 *Won tons 85°F, on 11/3/14 74°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Fried chicken 52°F, *pork 51°F, *shrimp 49°F on 11/3/14 fried chicken 50°F
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
|
11/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead roaches on premises. By evidence of 3 **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. Walk in cooler.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor. In black prep area
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage, prep area in back and walk in cooler **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wall soiled with accumulated grease. Kitchen **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. **Repeat Violation**
- High Priority - Food with mold-like growth. See stop sale. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box previously used for raw poultry. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Fried chicken 52°F, *pork 51°F, *shrimp 49°F, *Ham 49°F, *shrimp 46°F, *pork 50°F **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Won tons 85°F
- High Priority - Roach excrement and/or droppings present. 30+
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Fried chicken 52°F, *pork 51°F, *shrimp 49°F
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
|
10/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
09/09/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. Men's restroom **Admin Complaint** **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. **Admin Complaint** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil and soy sauce.
- Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint** **Repeat Violation**
- Basic - Dead roaches on premises. By evidence of 50 in dry storage, warewashing area, and kitchen. **Admin Complaint** **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
- Basic - Equipment in poor repair. Reach in prep cooler in kitchen
- Basic - Floor area(s) covered with standing water. Walk in cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Admin Complaint** **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Admin Complaint** **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. prep area And walk in cooler and dry storage **Admin Complaint** **Repeat Violation**
- 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 - No copy of latest inspection report available. **Admin Complaint** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Admin Complaint** **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door left open while in operations. **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair. **Admin Complaint** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Admin Complaint** **Repeat Violation**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Above food prep table.
- Basic - Stored food not covered in walk-in cooler. **Admin Complaint** **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Admin Complaint** **Repeat Violation**
- Basic - Wall soiled with accumulated grease. **Admin Complaint** **Repeat Violation**
- 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.
- High Priority - Employee washed hands with no soap.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 84°F
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In boxes reused that previously contained raw poultry **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Noodles 48°F, *shrimp 48°F, *ham 47°F, *beef 46°F, *poultry 45°F
- High Priority - Roach activity present as evidenced by live roaches found. By evidence of 1
- High Priority - Roach excrement and/or droppings present. By evidence of 5 dry droppings in dry storage near back door
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at mop sink faucet. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink missing in food preparation room or area. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dish cart. **Admin Complaint** **Repeat Violation**
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Nonfood-grade basting brush used in food. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Admin Complaint** **Repeat Violation**
|
4/16/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom door not self-closing. Women is men's not self closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used as a cutting board.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets with slimy/mold-like build-up and rust. Reach in freezer
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door propped open.
- Basic - Reuse of single-use number 10 cans.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease. Also over electrical plug.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - 15 Dead roaches on premises.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Roach excrement and/or droppings present.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 fails to exhibit active managerial control.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
- 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.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in freezer.
- Intermediate - Nonfood-grade basting brush used in food. Paint brush
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/28/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used as a cutting board.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets with slimy/mold-like build-up and rust. Reach in freezer
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door propped open.
- Basic - Reuse of single-use number 10 cans.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Wrench in dry storage.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease. Also over electrical plug.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - 15 Dead roaches on premises.
- High Priority - Dented/rusted cans present. See stop sale. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 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.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- 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 - Roach excrement and/or droppings present.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 fails to exhibit active managerial control.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
- 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.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in freezer.
- Intermediate - Nonfood-grade basting brush used in food. Paint brush
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/20/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease. Next to hood.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - 6 Dead roaches on premises. Kitchen/ storage room
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. big 5
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed bird feathers lodged in air conditioning vent cover in kitchen
- Critical - Observed dead roaches on premises. in storage room floor
- Observed gaskets with slimy/mold-like build-up. walk in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage. cardboard boxes used to store cooked chicken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed unnecessary items on the premise.lots of litter on the dumpster floor.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
|
5/8/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk in cooler walls and ceilings
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Critical - Observed cardboard boxes used as a food-contact surface, storing cooked chicken wings.
- Observed dirt accumulated on freezer floor.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, chicken
- Critical - Observed rodent activity as evidenced by 60+ dried and fresh rodent droppings found in the storage room located about 20 feet from the kitchen, also found 15+ fresh rodent droppings in a box top filled with beans-in-bags located on top of a food shelf about 6ft from the kitchen, also observed 55+ fresh droppings in the kitchen on the floors, on top of food preparation tables and shelves, totaling over 130 fresh and dried droppings in all together.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed wall soiled with accumulated food debris and grease
- Critical - Observed water and soda bottles stored in ice used for drinks.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
5/7/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. reused boxes from raw chicken for cooked chicken.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
|
2/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed 6 dead roaches on premises.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives in dirty holder.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored in a prohibited area. reused boxes from raw chicken for cooked chicken.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated on kitchen floor.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed knife holder encrusted with grease and/or soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. kept at room temperature.
|
12/6/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/18/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
12/23/2010 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
|
12/21/2010 | Routine - Food | Emergency Order Callback Time Extension |
- 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 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 accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed raw sewage on ground of establishment. Sewage pipe from bathroom backed up as explained by plummer who is fixing the line. Toilet bowl is not over flowing but line that goes through the kitchen is exposed and flowing sewage water into the kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed improper storage of maintenance tools that interferes with cleaning.
- 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
|
12/20/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface.floor next to stove
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed garbage on the ground and/or pad around dumpster.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food.
|
1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed single-service articles stored without protection from contamination.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed garbage on the ground and/or back door
- Observed wall soiled with accumulated food debris. walkin cooler
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler
- Wet mop not hung to dry.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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