- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback. Callback on 10/20/14, just received employee certification books on Friday, extension given for one week until Monday, 10/27/14.
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10/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - 2-Bottom shelf with rust that has pitted the surface at cookline and kitchen.
- Basic - Bathroom door not self-closing.ladies room.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Scoop in plastic container screwed to the wall in hallway to bathrooms, removed scoop, corrective action taken.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Under grill, removed utensils, corrective action taken.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Sugar scoop handle in contact with sugar, cookline, placed clean utensils handle up, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cooked foods in walkin, moved eggs to the bottom shelf, corrective action taken. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over fries, white tall freezer in kitchen, move raw to bottom of freezer, corrective action taken. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Nonfood-grade basting brush used in food. Has metal on it for coffee grinds, front counter.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback.
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. 2 door cookline at 45-46° **Warning** not in use.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline 2 door 45 eggs, zucchini 46°, cheese 46°, ham 46°, bacon, 46°, cream 46, stop sale. **Warning**not in use.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Chicken on top of pork in chest freezer. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In hallway to restroom. **Warning**
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots pans in dry storage shelf by back door. separated pans to air dry, **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. 2 door cookline at 45-46° **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm chlorine, 50 ppm,diluted, **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Macaroni 46°, pork 49°, liver 47°, beans 49°, tongue 48°, tacos 49° stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline 2 door 45 eggs, zucchini 46°, cheese 46°, ham 46°, bacon, 46°, cream 46, stop sale. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Chicken on top of pork in chest freezer. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin cooler at 46-49° and 2 door cooler at cookline at 45-46° **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In hallway to restroom. **Warning**
- Intermediate - Walk-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. 46-49°. **Warning**
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6/27/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cookline.
- High Priority - Container of medicine improperly stored on shelf with seasonings in kitchen, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 66°eggs, bacon, beef, cooler disconnected by accident. Plugged in and waiting until unit maintains 41° before placing time temperature foods back in it, all food placed I. Cooler this morning.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw fish, whirlpool refrigerator. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling sine 3/21/14, taquitos, @ 45° in walkin.
- Intermediate - Handwash sink used for purposes other than handwashing. Coffee cups in hand sink, removed, **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, front counter, brought soap, **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 45° taquitos cooked 3/21/14 in walkin, stop sale, 10 pounds.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Observed at women's room.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in salt bin. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Observed on shelf under food prep counter, former flip top unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed on steam table rice pilaf 112°f and chicken at 120°f. Operator reheated to comply. **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, kitchen
- Basic - Ceiling soiled with accumulated food debris, cookline.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, chest freezer rusted inside and out.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, juice cooler.
- Basic - Nonfood-contact equipment in poor repair, pole that holds hooks for pots pealing and rusted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, tamales in freezer.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables, walkin. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, improper cooling, 30 pounds of schredded beef, discarded.
- Intermediate - Accumulation of food debris/grease on food-contact surface, Reachin freezer, **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the walk-in cooler, **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **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, enpanadas, and cooked food in walkin. **Repeat Violation**
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4/12/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/15/2013 | Routine - Food | Admin. Complaint Callback Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoop sitting on wall rail next to machine.x
- In-use utensil not stored with handle above the top of potentially hazardous food and the container--rice container.
- Nonfood-contact equipment not designed and constructed in a durable manner--rusted shelves for storing clean utensils; across from 3 compartment sink.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed dead roaches on premises-20 small dead under soda storage on floor. Corrected On Site. 8/30/12 last monthly pest controll service.
- Critical - Observed food being cooled by nonapproved method-soup left in xlarge container and tamales wraped in foil prior to cooling and stacked high in plastic container-stop sale. Repeat Violation.
- Observed food debris accumulated on kitchen floor--under rice containers by back door and behind freezers in kiitchen.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-Whirlpool freezer bottom shelf.
- Observed single-service articles improperly stored-not in same direction.
- Observed unnecessary items on the premise--on top of walkin.
- Observed unnecessary items on the premise-2-broken coolers not working-take off doors or discard.
- Observed wall soiled with accumulated black debris behind dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-soup, tamales in walkin.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-48 degrees tamales-80 wraped and soup-60 gallons in walkin, not cooled properly overnight.
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9/5/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. operator instructed to sanitize equipment and utensils at the 3 compartment sink until dishmachine had been fixed. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine. Corrected On Site. (3 compartment sink). Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat overcut vegetables in the walk in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. beans at the drystorage area. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef at the prep area. Corrected On Site. moved to a cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese stuffed tortillas. Corrected On Site. implemented time control.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitation required (3 compartment sink).
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine. Corrected On Site. 3 compartment sink.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed delivery personnel eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. rice cooling in a deep container, from 69 to 67 degrees fahrenheit in 45 min. Corrected On Site. reheated. Repeat Violation.
- Observed food debris accumulated on kitchen floor. drystorage area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. scoop in salt container. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken, seafood over cooked plant foods in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. salt. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on the steam table. Corrected On Site. reheated. covered with a lid. Repeat Violation.
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12/9/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. soiled equipment stored over clean, sanitized equipment, warewashing area. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded beef in the walk in cooler. Corrected On Site. discarded.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. dry storage shelves
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical - Observed food being cooled by nonapproved method. deep closed containers. shreded beef, rice. Corrected On Site. beef was discarded, rice was placed on shallow pans and moved inside the walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. front counter. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. shopping bags with tamales in a reach in freezer
- Critical - Observed potentially hazardous food thawed at room temperature. meats. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over dressing in the walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains, discarded; rice, moved to the walk in cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation. Corrected On Site. food was discarded.
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8/8/2011 | 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. rice prepared last night on the cooler at 67 degrees fahrenheit.
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. rice cooled in a deep container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tamales at room temperature on the front counter. Corrected On Site. moved to the cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler. Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, sauces. Repeat Violation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in the prep area. Corrected On Site. discarded
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains, chicken breast in the steamtable. Corrected On Site. reheated
- Critical. Observed food stored on floor. walk in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. drystorage, walk in cooler. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. beans.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed dispensing equipment that allows contamination. bowl inside rice container. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Observed single-service articles stored without protection from contamination. aluminum pans not inverted.
- Critical. Observed handwash sink used for purposes other than handwashing. front counter.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor. under equipment. Repeat Violation.
- No copy of latest inspection report.
- 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.
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12/13/2010 | 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. prepared PHF in the WIC.
- Critical. Observed food being cooled by nonapproved method. food being cooled in deep containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. drystorage area.
- Critical. Observed food stored on floor. plantains, carrots in the WIC. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. PHF in the WIC.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed dispensing equipment that allows contamination, bowls inside rice containers. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf over the slicer.
- Observed food debris accumulated on kitchen floor. drystorage area.
- Critical. Unlabeled toxic container. detergent on a milk bottle.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
- Critical. Working containers of food removed from original container not identified by common name. drystorage
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in cookline RIC. Corrected On Site. moved to the WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in RIC. operator turn the unit colder.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans at the prep area, Corrected On Site. moved to the WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the front counter steamtable table. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. food being cooled in deep containers, closed containers, stacked containers. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soups in WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed dispensing equipment that allows contamination. bowls inside food containers
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in RIF.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Manual sanitization must be performed on the 3C sink until dishwashing machine has been fixed.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
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4/9/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken patties, front counter. (moved to a cooler). Corrected On Site. Observed cooked chicken at the front counter steamtable at less than 135 degrees fahrenheit. (reheated)
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice & beans in WIC. Observed soup, rice & beans cooling overnight in the WIC at greater than 41 degrees fahrenheit. (Stop sale order issued)
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw meat over cooked food at WIC. Observed raw eggs over cooked food in WIC.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. front counter.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.mop sink
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9/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). mazeca, rice & beans.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice & beans in WIC.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). dairy products on cookline RIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood, rice, soups, meats at the WIC.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mazeca (cooked corn), rice & beans overnight at room temperature.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage, beef in prep area. Corrected On Site. (moved to the WIC).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in cookline RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken patties, front counter. (moved to a cooler). Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice & beans in WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. meat in prep area. Corrected On Site. (moved to the WIC)
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked food at WIC.
- Critical. Observed raw animal food stored over cooked food. raw chicken over precooked meatballs in RIC.
- Critical. Observed uncovered food in holding unit/dry storage area. cooked food on WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup used for serving sauce
- 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. cups used for serving uncooked beans.
- Observed nonfood-grade containers used for food storage. shopping bags with meat at the WIC.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed single-service articles stored without protection from contamination. aluminum pans.
- Critical. Hot water not provided/shut off at employee hand wash sink. front counter.
- Critical. Vacuum breaker mising at hose bibb.mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Observed grease accumulated on kitchen floor.
- 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.
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7/14/2009 | Routine - Food | Warning Issued |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Administrative complaint recommended |
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