- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At 3 CS. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling tile missing by women bathroom.
- Basic - Clean equipment stored on floor. Pots and pans.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. One roach.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.chest freezer
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Fan cover in RIC cooler has accumulation of dust/debris.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS , hand sink at kitchen area
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets/seals on holding unit in poor repair. In reaching cooler. **Repeat Violation**
- Basic - Hole in ceiling.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - Large amount of unused equipment/supplies present. Dish machine, grill,
- Basic - Light shield damaged/in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At men's bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Men's bathroom
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food, raw fish over vegetables inside chest freezer
- High Priority - Toxic substance/chemical stored by or with single-service items.
- 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. Food manager has no knowledge of minimum required temperature for cold or hot holding temperatures.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Prep table.
- Intermediate - Handwash sink missing in food preparation room or area. Front counter where coffe machine, microwave, and oven is located.
- Intermediate - Hot water not provided at women's bathroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees at front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked yuca
- 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. cooked chicken mixture 53°,located inside fridge.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Water pressure lacking at fixtures that require the use of water. A hand sink at women's bathroom
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08/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At 3 CS. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling tile missing by women bathroom.
- Basic - Clean equipment stored on floor. Pots and pans.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. One roach.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.chest freezer
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Fan cover in RIC cooler has accumulation of dust/debris.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS , hand sink at kitchen area
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets/seals on holding unit in poor repair. In reaching cooler. **Repeat Violation**
- Basic - Hole in ceiling.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - Large amount of unused equipment/supplies present. Dish machine, grill,
- Basic - Light shield damaged/in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At men's bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Men's bathroom
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked chicken mixture 53°,located inside fridge.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. White cook rice (cooked on 8/24/14 as per food manager)45°-47°, cook yuca 44°-47°(cooked two days ago according to food manager.)
- High Priority - Raw animal food stored over ready-to-eat food, raw fish over vegetables inside chest freezer
- High Priority - Toxic substance/chemical stored by or with single-service items.
- 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. Food manager has no knowledge of minimum required temperature for cold or hot holding temperatures.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Prep table.
- Intermediate - Handwash sink missing in food preparation room or area. Front counter where coffe machine, microwave, and oven is located.
- Intermediate - Hot water not provided at women's bathroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees at front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked yuca
- 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. cooked chicken mixture 53°,located inside fridge.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Water pressure lacking at fixtures that require the use of water. A hand sink at women's bathroom
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08/25/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling tile missing.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Equipment in poor repair.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- 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 - Plumbing system in disrepair. Women's restroom has double sink and 1 unit is not working.
- Basic - Stored food not covered in chest freezer.
- 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 - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Women's restroom water pressure is low.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling in disrepair.
- 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 - Grease accumulated under cooking equipment.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/2/2013 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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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5/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over ice tes
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Soil residue in food storage containers.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed gaskets/seals on cold holding unit in poor repair.reachin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.reachin This violation must be corrected by : 8/14/12.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lite covers
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.also water in bottom of reachin
- 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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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Corrected On Site.
- Critical - Observed dead roaches on premises. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves. Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed tracking powder present in food prep area.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- 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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4/18/2012 | Complaint Full | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin across from stove
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed equipment in poor repair.reachin across from stove
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.bottom shelf /dry storage /by flour
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.walkin
- Observed gaskets/seals on cold holding unit in poor repair.right side bottom
- Critical - Observed soil residue storage containers.flour
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.rice/flour
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7/11/2011 | Routine - Food | 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 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. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Outer openings not protected with self-closing doors.
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1/19/2011 | Routine - Food | 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. Working containers of food removed from original container not identified by common name.
- 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 food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed food debris accumulated on kitchen floor.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.handles on reachin
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.mold also, top of reachin
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.dry storage shelfs
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Exit signs not properly illuminated. For reporting purposes only.back door
- No copy of latest inspection report.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Light not functioning.
- Critical. Establishment operating without a current Hotel and Restaurant license. LATE FEE STILL PENDING FOR LICENSE RENEWAL Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
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1/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. Repeat Violation.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils. Repeat Violation.
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7/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor.
- Critical. Observed employee improperly washing hands. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Critical. Observed roach activity as evidenced by live roaches found BY DISHWASHING AREA, INSIDE KITCHEN 8 SMALL
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed hole in wall.
- Observed wall in disrepair.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.
- Critical. Observed toxic item stored by utensils. Repeat Violation.
- Wet mop not hung to dry.
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7/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/27/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/14/2008 | Routine - Food | Warning Issued |
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