- Basic - Food stored in holding unit not covered. Observed at time of callback inspection, Containers of cooked ham, cooked pure, diced ham, sliced onions stored uncovered inside walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface. At the time of callback inspection, Observed accumulation of Food/soil on prep tables.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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09/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored in holding unit not covered.
- 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 - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler.
- 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 - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- 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 - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Reach in cooler on sandwich station door broken
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in dry storage area not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- 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 - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- 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. Manager unable to get into office to get certifications but Inspector has previously viewed certificates
- Intermediate - Slicer blade guard soiled with old food debris.
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3/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.holding unit hot
- Critical - Covered waste receptacle not provided in women's bathroom.
- Heat lamp lacking a proper shield.holding unit in front
- 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.putting on gloves
- Critical - Observed food being cooled by nonapproved method.food was covered with plastic Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.employee scratch face and went to food prep area
- Critical - Observed handwash sink used for purposes other than handwashing.they have pot inside
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. CORRECTED ON SITE
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. REACHIN COOLER DOORS
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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5/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEANS COOKED NIGHT BEFORE IN DEEP PAN STORED IN WALKIN COOLER AT 80 F
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment or utensils not designed or constructed in a durable manner. glass door of reachin cooler cracked on inside side
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand wash sink lacking proper hand drying provisions. BROKEN DISPENSEER KITCHEN ENTRANCE
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed bottle stored in ice used for drinks.
- Observed build-up of grease on nonfood-contact surface. SHELVES OF CLEAN DISHES ON COOKLINE
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. UNDER DISHWASHING MACHINE
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED FROM PREVIOUS NIGHT ACCORDING TO OPERATOR
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER BREAD INSIDE REACHIN COOLER
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER VEGETABLES INSIDE REACHIN COOLER
- Observed residue build-up on nonfood-contact surface. REACHIN COOLER DOORS
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/28/2012 | Complaint Full | Warning Issued |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.Second floor warewashing sink.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Push cart
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated grease.Dishwashing area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair.Broken Glass on reach in cooler door.
- Observed food debris accumulated on kitchen floor.Second floor prep room
- Critical - Observed food stored in ice used for drinks.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed the accumulation of dead or trapped insects in light covers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.80 degrees
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen under sheves
- Observed build-up of grease on nonfood-contact surface. floor behing stove area
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. ALL COOLERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed soiled reach-in cooler gaskets. ALL COOLERS
- Critical - Observed uncovered food in holding unit/dry storage area. WALKING COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed wall soiled with accumulated grease.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Clean wiping cloth not properly stored.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed ceiling in disrepair at storage bin area 1st floor.
- Lights missing the proper shield, sleeve coatings or covers at front counter area.
- Observed unnecessary items on the premise.
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8/10/2010 | 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.COOKED FOODS.
- Critical. Shell eggs held at cook line maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS (78F). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT HOLDING EQUIPMENT FOR PASTRY AND CROQUETAS (114F).
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored in ice used for drinks. FRONT COUNTER BY FRYER .
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SALT BAG IN KITCHEN .
- Critical. Displayed food not properly protected from contamination. CONDIMENT (SPICES) TRAY OVER OPENED TRASH CAN. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BEEF AND BREADED RAW FILET OVER COOKED PORK CHUNKS. (COOKLINE REACH IN COOLER).
- Critical. Observed food stored on floor. READY TO EAT FOOD CONTAINER PLACE ON FLOOR TO BE FILLED BY COOK.
- Critical. Observed uncovered food in holding unit/dry storage area. SALT OR SUGAR CONTAINER AT SHELVES .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN JUICES CAN OVER CIGARS SHELVES.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. BY COOK LINE.
- Observed nonfood-grade containers used for food storage. BLACK LINERS (BAGS) USED TO STORE FOODS .
- Critical. Observed encrusted, soiled material on CHURRO MAKER. EQUIPMENT HAVE TO BE WASHED AND SANITIZED AFTER EACH USE. Repeat Violation.
- Critical. Observed buildup of soiled material on racks and tracks in the reach-in cooler.FRONT COUNTER (SODAS AND WATERS).
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.ICE SCOOP AT FRONT COUNTER BY FRYER.
- Observed open dumpster lid.
- Observed light covers soiled with accumulated dust over kitchen cookline .
- Observed ceiling soiled with accumulated grease. KITCHEN AREA.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. ON BREAKFAST MENU.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FOODS AT WALK IN COOLER : RAW PORK (45F) FISH, (44F) CLEAN VEGETABLES (52F) , COOKED MEATS (46F) AT WALK IN COOLER. REACH IN COOLER BY LUNCHERO /(SANDWICHMAKER) : TURKEY BREAST: (58F ), CHEESE (56F), HAM (53F) , READY TO EAT SANDWICHES UNDER PREP AT REACH IN COOLER (61F). CHURRO DOUGH (MASA CHURRO) (85F) AT PREP-AREA.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WHOLE CHICKEN TRAY USED FOR SOUPS.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER AT SANDWICH MAKER : SANDWICHES (61F) , TURKEY BREAST (58F) , CHEESE (56F).
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BEEF AND CHICKEN BOTH RAW (OVERLAPPING PRODUCT).
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW FISH OVER BANANAS.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW PORK TRAY OVERLAPPING FISH TRAY IN SHELF AT WALK IN COOLER.
- Critical. Observed raw animal food stored over ready-to-eat food. STEAKS AND FRITA CASES OVER FRUIT PULP AT WALK IN FREEZER.
- Critical. Observed food stored on floor. CLEAN WASH AND PEEL POTATOES AT DISHWASHING AREA FLOOR.
- Critical. Observed uncovered food in holding unit/dry storage area.SLICED BREAD TRAY. Repeat Violation.
- Observed in-use utensil NOT stored in water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. SECOND FLOOR (PREP AREA) EMPLOYEES USING MOP SINK.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOBE WEARING .
- Critical. Observed employee improperly washing hands. NO HAND SINK (2 nd floor) NO PAPER TOWELS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. AT 3 COMPARTMENT SINK WERE CLEAN DISHES WERE.
- Observed nonfood-grade containers used for food storage. BLACK LINERS (BAG) IN DIRECT CONTACT WITH CHURRO DOUGH (MASA DE CHURRO).
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in a three-compartment sink a hand sink instead. BLENDERS CONTAINERS USED FOR MAMEY SHAKE.
- Critical. Observed cross-contamination caused by food draining tray over trash can at Churro Press corner.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits on dishwashing trays for dishware.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. CONDIMENT SHELVES AND KITCHEN EQUIPMENT . Repeat Violation.
- Observed clean equipment stored on floor. POTS AND PAN LIDS ON FLOOR BY DISHWASHING AREAS.
- Critical. Cold water not provided/shut off at employee handwash sink. UPPER LEVEL PREP-AREA.
- Critical. Hot water not provided/shut off at employee hand wash sink. UPPER LEVEL (PREP-AREA).
- Plumbing system in disrepair. NO WATER HOT OR COLD AT PREP-AREA (SECOND FLOOR).
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS INSIDE HAND SINK AT KITCHEN AREA.
- Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK AT SECOND FLOOR (PREP-AREA).
- Observed open dumpster lid. Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Critical. Observed live flies in kitchen. Repeat Violation.
- Critical. Outer openings not protected with self-closing doors. DOOR HELD OUT OPEN. Repeat Violation.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Observed hole in wall. BY WAITER STATION (COFFEE MACHINE).
- Observed hole in wall. BY OFFICE AT SECOND FLOOR.
- Critical. Observed toxic item stored by food. TRAY OF COOKED CHICKENS (105F) TO BE USED IN SOUPS NEXT TO SOAPY AND FOOD DEBRY AREA .
- Critical. Observed toxic item improperly stored. WINDOW CLEANER NEXT TO BLENDERS CONTAINERS (VASOS).
- Critical. No placard readable (LEETERING ERASED) placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Observed an uncovered electrical box. For reporting purposes only. BY WAITER STATION .
- Critical. Identity of food or food product misrepresented. DAILY MENU BOARD BY ENTRANCE OFFERING : MASAS DE MERO REBOSADAS ( GROUPER PIECES ON BATTER). $7.59 a plate. INVOICE BROUGHT OUT BY MANAGER INDICATES ME: THAT THE FISH USED FOR THAT SPECIFIC DISH IS : COD LOINS (AS DESCRIBED ON INVOICE FROM GLOBAL DISTRIBUTORS, INC) INVOICE# 0001394 (PAGE 2). BRAND ON CASE: EMPIRE' S CHOICE. FROZEN PACIFIC COD LOINS SKINLESS BONELESS IQF. PLANT NO: 2100/02478. FCODL06EC. SIZE: 6 OZ. COD WILD CAUGHT (PRODUCT OF CHINA).
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8/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Not available electronically |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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