- Basic - Bathroom door not self-closing.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 cs
- Basic - Hole in ceiling. In the kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in reach in cooler. Chicken **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Mop sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Turkey 120°f, liver 118°f,. Operator took some of the items out.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goat 55°f, turkey56°f, pork 54°f, rice 56°f,. Items from yesterday .
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In the kitchen.
- Intermediate - Handwash sink missing in food preparation room or area. Steam table in the front.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/29/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area.shoes, purses
- Basic - Equipment in poor repair.interior of reach in cooler door
- Basic - Leaking pipe at plumbing fixture.inside reach in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.inside light panels
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing the same glove for cooking changed tasks and went back to cooking without changing gloves or 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 - Interior of reach-in cooler soiled with accumulation of food residue.
|
4/9/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. **Admin Complaint** **Repeat Violation**
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Admin Complaint** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden spoon **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored in holding unit not covered. Goat and turkey
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Plumbing system in disrepair. At three compartment sink cold water faucet not working.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reuse of ridged single-use container.
- Basic - Soil residue build-up on nonfood-contact surface. Over stove oven
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Admin Complaint** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goat 48° and turkey at 55° **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Goat 48° and turkey at 55° at reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantain 126°. Goat 96° in the kitchen
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside stove oven
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
|
4/9/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
- 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 - Employee personal items stored in or above a food preparation area.shoes, purses
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair.interior of reach in cooler door
- Basic - Floor area(s) covered with standing water.backdoor area
- Basic - Floor soiled/has accumulation of debris.backdoor area
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.inside reach in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall in disrepair.by 3 compartment sink
- Basic - Wall soiled with accumulated food debris.someareas
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.inside light panels
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Grease interceptor/trap overflowing onto floor/ground.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.fish at 47 in reach in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of food debris/grease on food-contact surface.front counter pastry box
- 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. 3 compartment sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bathroom
- Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.bathroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/22/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind reach in freezer **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Equipment in poor repair.stand up reach in cooler door **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen **Warning**
- Basic - Floors not maintained smooth and durable.kitchen **Warning**
- Basic - Food stored in holding unit not covered.stand up reach in cooler on the cook line **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelf in the kitchen **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reach in cooler **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
9/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind reach in freezer **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Equipment in poor repair.stand up reach in cooler door **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen **Warning**
- Basic - Floor area(s) covered with standing water.in the kitchen next to the reach in cooler **Warning**
- Basic - Floors not maintained smooth and durable.kitchen **Warning**
- Basic - Food stored in holding unit not covered.stand up reach in cooler on the cook line **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelf in the kitchen **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- 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** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. **Warning**
- High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reach in cooler **Warning**
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.block there are pots on the floor in front of the hand sink in the kitchen **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No cleaning agent provided in wash compartment of sink. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No person in charge of establishment during operation. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
6/21/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind reach in cooler
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind reach in cooler
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket with cooked beans**Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
1/9/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 14-33-1 Observed equipment in poor repair.reach in cooler door
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
|
10/17/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed equipment in poor repair.reach in cooler door
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/25/2012 | Routine - Food | Warning Issued |
- 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. OBSERVED COOKED MEAT IN RIC WITHOUT DATE MARKING.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED BEEF AND POULTRY STORED TOGETHER IN RIF.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. OBSERVED COVER OF RIF IN DISREPAIR.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. RIF DOOR IN DISREPAIR.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE RIC SOILED WITH FOOD RESIDUE.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-17-12.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 4-17-12.
|
5/15/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not maintained smooth and durable.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED AND NOT CLEAN.
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED NO PAPER AT HAND WASH SINK.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-17-12.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 4-17-12.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface. OBSERVED GREASE BUILD UP ON COOKING EQU PMENT.
- Critical - Observed dead roaches on premises. OBSERVED DEAD ROACHES UNDER PREP TABLE.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEES FAILED TO WASH HER HANDS.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED COVER OF RIF IN DISREPAIR.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED COOKING USTENSILS IN HWS. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN STANDING WATER AT FRONT DESK. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE RIC SOILED WITH FOOD RESIDUE.
- Observed nonfood-contact equipment in poor repair. RIF DOOR IN DISREPAIR.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED BEEF AND POULTRY STORED TOGETHER IN RIF.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOK RICE, BEANS, AND MEAT STORED ON THE FLOOR IN FOOD PREP AREA.
- Observed unnecessary items on the premise. OBSERVED UNNECESSARY ITEM INSIDE RESTAURANT.
- Observed wall soiled with accumulated food debris. OBSERVED WALL BEHIND PREP TABLE SOILED WITH GREASE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED MEAT IN RIC WITHOUT DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE.
|
2/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVEC PORK AT 46 DEGREES.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed food stored on floor. OBSERVED BAG OF RICE ON THE FLOOR. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pork at 46 degrees.
|
6/3/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH GRESSE AND FOOD DEBRIS.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE.
|
2/11/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK 49 DEGREES IN RIC. Corrected On Site.
- 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. REACH IN COOLER CANNOT MAINTAIN FOOD AT OR BELOW 41 DEGREES.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. BAGS OF RICE AND ONION ON THE FLOOR. Corrected On Site.
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers.
|
1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOLERS ARE NOT WORKING PROPERLY.
- Violation: 14-33-1 Observed equipment in poor repair. DOOR OF REACH IN FREEZER BROKEN.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. OBSERVED REACH IN FREEZER DOOR IN DISREPAIR.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-02-1 Observed hole in wall. OBSERVED WALL DAMAGE BEHIND THE REACH IN FREEZER.
- Violation: 37-14-1 Observed ceiling in disrepair.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. FOOD PREP AREA.
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 10 6-10.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 12-12-10.
|
10/13/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. OBSERVED DIRTY CLOTH ON TABLE WHERE FOOD IS BEING PREPARED. Corrected On Site.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. OBSERVED REACH IN FREEZER DOOR IN DISREPAIR.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 10 6-10.
|
10/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY AT 55 DEGREES, PORK 55 DEGREES, BEEF 54 DEGREES. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOLERS ARE NOT WORKING PROPERLY.
- Critical. Observed potentially hazardous food thawed at room temperature. OBSERVED POULTRY BEING WASHED IN THREE COMPARTMENTS SINK. Corrected On Site.
- Critical. Observed food stored on floor. COOKED FOODS ON THE FLOOR IN KITCHEN AREA. Corrected On Site.
- Observed equipment in poor repair. DOOR OF REACH IN FREEZER BROKEN.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed the presence of insects, rodents, or other pests. OBSERVED 100 PLUS RATS DROPPINGS OVER THE COUNTER LEADING TO THE KITCHEN AREA.
- Critical. Observed the presence of insects, rodents, or other pests. OBSERVED 50 PLUS RODENTS/RATS DROPPINGS OVER THE REACH IN COOLER IN THE KITCHEN AREA.
- Observed floor area(s) covered with standing water. OBSERVED WATER ON THE FLOOR BEHIND THE COOLER.
- Ceiling tile missing.
- Observed hole in wall. OBSERVED WALL DAMAGE BEHIND THE REACH IN FREEZER.
- Observed ceiling in disrepair.
- Lights missing the proper shield, sleeve coatings or covers. FOOD PREP AREA.
- Observed unnecessary items on the premise.
- Critical. License expired within 30 days after expiration date.
- 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 This violation must be corrected by : 12-12-10.
|
10/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK 44 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. OBSERVED BEEF AT 55 DEGREE.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Displayed food not properly protected from contamination. COOKED FOOD STORED IN PROHIBITED AREA. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. OBSERVED DIRTY CLOTH ON TABLE WHERE FOOD IS BEING PREPARED. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair. OBSERVED REACH IN FREEZER DOOR IN DISREPAIR.
- Observed wiping cloth used for food spills also used for other purposes.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP TABLE IS NOT CLEAN AFTER BEING USED. Corrected On Site.
- Floors not maintained smooth and durable.
- 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 This violation must be corrected by : 10 6-10.
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8/6/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored in a prohibited area.OBSERVED COOKED FOOD IN OPEN AIR AREA.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. BAG OF ONIONS, CARROTS, RICE ON THE FLOOR. Corrected On Site. Corrected On Site. Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical. Observed door of reach in freezer rusty and broken.
- Observed grease on the ground.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed ceiling soiled with accumulated grease.
- 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
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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10/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 63 degrees Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Food not prepared in a clean/dry location that is not exposed to splash/dust. Food prepared on the floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed food-contact surfaces encrusted with soil deposits. food Preparation table
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated food debris.
- Observed ceiling in disrepair.
- Light not functioning. Insufficient light in kitchen.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 6/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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