- Basic - 3 comparment sink Faucet/handle leaking.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - 3 comparment sink Faucet/handle leaking.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Gaskets/seals on holding unit in poor repair, 2 door unit.
- Basic - Shelf under preparation table soiled with food debris.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
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09/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - 3 comparment sink Faucet/handle leaking.
- 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. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair, 2 door unit.
- Basic - Grease accumulated on kitchen floor under cooks equipment.
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unnecessary items stored in garbage enclosure.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water, see 27
- High Priority - Nonfood-grade containers used for food storage - direct contact with food, flour.
- 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. Meat, turkey, fish, Rif.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. 2 door unit." Repeated violation".
- Intermediate - Soil residue in food storage containers.
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08/22/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair, holes on tiles.
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3/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on top of coca cola refrigerator, see 35 a.
- Basic - Ceiling in disrepair, holes on tiles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pork, see 1a.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Pork, RIC. See stop sale.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sauce, RIC. 48 f
- 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. Pork, 52, see 3 d. See stop sale.
- High Priority - Rodent activity present as evidenced by about 10 dead rodent droppings found on top of coca cola RIC, extermination in progress, provide extra report 24 hours upon receipt of this notice via fax 954-956-5699.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature, RIC, cooks line, repeated violation.
- 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, pork, sauce, RIC, repeated violation.COS.
- Intermediate - Soil residue in food storage containers.
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Drain cover(s) missing, mop sink.
- Basic - Floor tiles in disrepair, kitchen.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface, kitchen fan.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. Operator states that she cooks to order mostly and is relating on a working Rif only, advices her to bring RIC temperature up to code. No PHF stored in RIC during inspection.
- Intermediate - Soil residue in food storage containers.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.freezer rusted.
- Basic - Food placed in soiled container/equipment, grocery bag in freezer.
- Basic - Light not functioning, kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Fish in freezer.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.51-61? cooked food in glass cooler, kitchen. 24 hour callback required. No other working cooler,only freezer.
- 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. Cooked food in glass cooler, kitchen 51-61?
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold holding equipment incapable of 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. 51-61? glass door cooler, kitchen doesn't close properly.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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4/16/2013 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area.
- Critical - Cold water not provided/shut off at employee handwash sink-mopsink-in progress. Repeat Violation.
- Observed nonfood-contact equipment in poor repair; instalation falling in freezer.
- Critical - Observed soil residue in storage containers-garlic
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-rice and beans-glass cooler. Repeat Violation.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- 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-cooked food in glass cooler cooked yesterday.
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner-white freezers rusty.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers, flour, beans. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface; garbage can, kitchen.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-bathroom .
- Violation: 29-05-1 No mop/service sink installed/available at establishment-no hot-cold water
- Violation: 37-05-1 Observed wall soiled with accumulated food debris-entire kitchen , doors, walls. Repeat Violation.
- Violation: 37-09-1 Wall not smooth and easily cleanable-bathroom.
- Violation: 37-09-1 Wall not smooth and easily cleanable; acoustic tiles in prep area. Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable-water damage. Repeat Violation.
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7/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Ceiling not smooth and easily cleanable-water damage. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--49-51 degrees, glass cooler..
- Critical - Hot water not provided/shut off at employee hand wash sink-bathroom .
- No mop/service sink installed/available at establishment-no hot-cold water
- Nonfood-contact equipment not designed and constructed in a durable manner-white freezers rusty.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; garbage can, kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--49-51 degrees glass cooler, stew, fish, pork,turkeyballs---24 hour callback.
- Critical - Observed soil residue in storage containers, flour, beans. Repeat Violation.
- Observed wall soiled with accumulated food debris-entire kitchen , doors, walls. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked food in glass cooler cooked yesterday.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-49-51 degrees; glass cooler.
- Wall not smooth and easily cleanable-bathroom.
- Wall not smooth and easily cleanable; acoustic tiles in prep area. Repeat Violation.
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7/10/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Floors not maintained smooth and durable. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. utensils in an unclean green rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Observed ceiling in disrepair. some ceiling tiles water damaged.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. glass door reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. goat, seafood in an unplugged reach in freezer, accordding to mgr the unit was unplugged to clean it. Corrected On Site. food was moved to another units.
- Critical - Observed soil residue in storage containers. seasoning containers.
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline. Corrected On Site. reheated.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chicken, legume in the steam table from 82 to 89 degrees fahrenheit in 1 h. Corrected On Site. reheated. Repeat Violation.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bottom shelves of the glass door reach in cooler. Repeat Violation. potentially hazardous food must not be held in this section of the unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation. Operator posted a "Produce only" sign on the reach in cooler door.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 3 compartment sink. Corrected On Site.
- Floors not maintained smooth and durable. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , macaroni, ox tail in the bottom shelves of the glass door reach in cooler. Corrected On Site. moved to another units. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, chicken broth in the produce reach in cooler. Corrected On Site. discarded. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked food in the reach in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ox tail, pork, seafood in a reach in cooler. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. ox tail, seafood rice, plantains. reheated. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt. Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler lower shelves. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler.
- Floors not maintained smooth and durable. under the cookline. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in the produce reach in cooler. Corrected On Site. moved to another unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. goat, chicken, beans in the glass door reach in cooler lower shelves. Corrected On Site. moved to another units.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. cold running water.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains. Corrected On Site. time control implemented. Repeat Violation.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Floors not maintained smooth and durable. under cookline. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. no thermometer for cold food. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden shelves.
- Critical - Observed employee improperly washing hands. washing hands with gloves on. Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Critical - Observed uncovered food in holding unit/dry storage area. reach-in. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried plantains, less than 4h out of temperature. Corrected On Site. explained and implemented time control procedure.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, goat, plant foods in RIC. PHF was moved to the RIFs and beberage RIC. Corrected On Site. Observed broth, cooked vegetables at 47 degrees fahrenheit in the produce reach in cooler and goat, ox tail, chicken and turkey at 49 degrees fahrenheit in the glassdoor reach in cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RICs.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. no thermometer for cold food.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 36-11-1 Floors not maintained smooth and durable. under cookline equipment.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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11/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. goat, pork in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the prep area, Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, goat, plant foods in RIC. PHF was moved to the RIFs and beberage RIC. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish at the steamtable. Corrected On Site. reheated
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RICs.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. No thermometer provided to measure temperature of food product. no thermometer for cold food.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked food in a RIC.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reused metal can inside rice container.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil residue in storage containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tables lower shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Observed grease on the ground and/or pad around grease receptacle.
- Floors not maintained smooth and durable. under cookline equipment.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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9/20/2010 | 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. PHF in RICs.
- Critical. Working containers of food removed from original container not identified by common name. salt.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood in the produce RIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Produce RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. food inside the 3C sink while washing equipment. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical. Observed live flies in kitchen.
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. PHF in RICs.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Violation: 36-11-1 Floors not maintained smooth and durable. cookline
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. under equipment.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 01/18/10.
- 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.expired training. This violation must be corrected by : 01/18/10.
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1/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in RICs.
- Critical. Working containers of food removed from original container not identified by common name. salt, spices.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Observed employee with no hair restraint. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical. Hand wash sink lacking proper hand drying provisions. restroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Floors not maintained smooth and durable. cookline
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor. under equipment.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Wet mop not hung to dry.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 01/18/10.
- 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.expired training. This violation must be corrected by : 01/18/10.
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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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