- No Violations Were Observed
|
08/20/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.walking cooler gaskets
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.walking cooler
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture.mopsink
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.cooked plaintains
- Basic - Raw animal food stored above unwashed produce.chicken over cucumbers
- 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. **Admin Complaint** **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 - Food stored in ice used for drinks. See stop sale.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sausage
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat stuffed potatoes 110 in front counter **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food.chicken over pork
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
3/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Floors not maintained smooth and durable. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- 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. **Warning**
|
8/15/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Clean equipment stored on floor. By air conditioner room **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food stored in kitchen area not covered. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry boz **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At warewashing area **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- 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. 10 ppm **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette 107 f, potatoes with stuffed beef 111 f **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 13 live roaches by end of cook line, 2 live roaches by 3 compartment sink. **Warning**
- 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. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- 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. **Warning**
|
8/14/2013 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Clean equipment stored on floor. By air conditioner room **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food stored in kitchen area not covered. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry boz **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At warewashing area **Warning**
- Basic - Single-service items stored on floor. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- 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. 10 ppm **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. DM washing , rinsing but not sanitizing. 10 ppm **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- 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.Cooked Pork 80 f , shredded beef 50 f, cooked ribs 47 f, cooked pork chunks 47 floated at walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette 107 f, potatoes with stuffed beef 111 f **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 13 live roaches by end of cook line, 2 live roaches by 3 compartment sink. **Warning**
- 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. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Bar area **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- 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. **Warning**
|
8/13/2013 | Routine - Food | Emergency order recommended |
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.
- High Priority - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before glove change
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.covered in deep pans
- Critical - Observed handwash sink used for purposes other than handwashing.bar
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair. Hand wash sink coffee shop
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
|
12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/11/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- 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.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed roach activity as evidenced by 10 live roaches FOUNDED IN KITCHEN AREA
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/10/2012 | Routine - Food | Emergency order recommended |
- 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.
|
1/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. SOILED HANDS
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed residue build-up on nonfood-contact surface. PAPER TOWEL DISPENSER
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment. KNIVES 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.
|
1/24/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN COOLER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
|
8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Observed residue build-up on nonfood-contact surface. DISHRACK
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
|
3/22/2011 | 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.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEEF IN WALK_IN COOLER COOKED ON SUNDAY.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 45F. WALK_IN FREEZER DOOR MUST MAINTAIN OPEN TO HELP MAINTAIN THE TEMPERATURE OF COOLER DOWN TO 41F OR BELOW UNTIL REPAIRED.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE COOLER AMBIENT TEMPERATURE 51F. ALL FOOD DISCARDED (ALL PHF STORED OVERNIGHT). DO NOT USE COOLER UNTIL FIXED.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. FOOD NEXT TO HANDWASH SINK. SPLASHGUARD MUST BE INSTALLED (BOTH SIDES)
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Violation: 14-38-1 Observed utensils in poor condition. ICE SCOOP
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair END OF COOKLINE PREP TABLE RUSTED
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK
- Violation: 21-17-1 Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. DISH RACKS
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. MILK CONTAINER Corrected On Site.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE SHELVES
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. BAR AREA
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. BAR AREA Corrected On Site.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. KITCHEN Corrected On Site.
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. BY OVEN Corrected On Site.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
|
10/5/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEEF IN WALK_IN COOLER COOKED ON SUNDAY.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE COOLER AMBIENT TEMPERATURE 51F. ALL FOOD DISCARDED (ALL PHF STORED OVERNIGHT). DO NOT USE COOLER UNTIL FIXED.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 45F. WALK_IN FREEZER DOOR MUST MAINTAIN OPEN TO HELP MAINTAIN THE TEMPERATURE OF COOLER DOWN TO 41F OR BELOW UNTIL REPAIRED.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FOOD NEXT TO HANDWASH SINK. SPLASHGUARD MUST BE INSTALLED (BOTH SIDES)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 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.
- Observed utensils in poor condition. ICE SCOOP
- Observed nonfood-contact equipment in poor repair END OF COOKLINE PREP TABLE RUSTED
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed residue build-up on nonfood-contact surface. DISH RACKS
- Observed residue build-up on nonfood-contact surface. MILK CONTAINER Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE SHELVES
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. KITCHEN Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA Corrected On Site.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. BY OVEN Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed expired Food Manager Certification. WALID AWAD NRFSP 6/16/05. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079. This violation must be corrected by : 11/27/10 .
|
9/27/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- 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.
|
12/16/2009 | 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. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint. cooks
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- 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.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen sheves
- Observed grease accumulated under cooking equipment.
- Wet mop not hung to dry.
- No copy of latest inspection report.
|
12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/17/2008 | Routine - Food | Warning Issued |
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