- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under Cookline steam table. Around nozzles on soda machine in server station. Shelving used to store clean dishes - by dishmachine. **Warning** Callback Inspection: shelving by dishmachine cleaned. Some cleaning still required under steam table and around soda nozzles
- 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. Cup of coffee and water - prep table **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Throughout establishment **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Cookline **Warning**
- Basic - Hole in ceiling. Throughout back part of kitchen by water heater/mop sink area. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Prep cookline **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in coolers and bar (milk stored) **Warning** Callback Inspection: bar reach in cooler has thermometer but Cookline reach in coolers
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working container of food not labeled in English. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 160° surface temperature. Setup three compartment sink. **Warning** Callback Inspection: less than 160° surface temperature.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline make table: mozzarella 44° Cookline dessert reach in cooler: whipped topping 50° (less than 4 hours). Walk in cooler: ground beef 44°, butter 44°, ham 44°, pork skins 45°, whole ham 50° (left out - less than 4 hours). Fresh garlic in oil: Cookline, frontline and server station (in portion cups) 60°-75°. Discussed using Time as a Public Health Control. Procedure provided to manager. **Warning** Callback Inspection: Cookline reach in coolers: whipped topping 42°, no mozzarella stored. Fresh garlic in oil: time label 11-3:00 (Time as a Public Health Control procedure must still be signed and some info not filled in). Walk in cooler: butter 43-44°, ground beef 44°, cheese 44°, cooked pork 44°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked beef and rice - cooked 10/20 at 46-47° in walk in cooler **Warning** Callback Inspection: lamb 47°, beef 45°, yellow rice 47°, beans and rice 45°, beef 45° - all cooked 10/21
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200ppm **Corrected On-Site** **Warning** Callback Inspection: sanitizer bucket 0ppm, sanitizer bucket less than 50ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handsink **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked foods kept covered during cooling - condensation observed. Cool uncovered in shallow containers. **Warning**
- 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. Expired August 2014. **Warning**
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10/22/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In sauces and chicken stocks in Cookline make table. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under Cookline steam table. Around nozzles on soda machine in server station. Shelving used to store clean dishes - by dishmachine. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Warning**
- Basic - Dead roaches on premises. One dead roach in corner by ladders - prep Cookline **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. Cup of coffee and water - prep table **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee and cup of water **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Throughout establishment **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Cookline **Warning**
- Basic - Hole in ceiling. Throughout back part of kitchen by water heater/mop sink area. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Prep cookline **Warning**
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in coolers and bar (milk stored) **Warning**
- Basic - Old labels stuck to food container covers in walk in cooler **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers above cooked foods in walk in cooler **Corrected On-Site** **Warning**
- Basic - Utensils in poor condition. Knife - tip of blade broken off - used at Cookline - veg prep. Broken food containers - above three compartment sink **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** **Repeat Violation**
- Basic - Working container of food not labeled in English. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of liquid at Cookline. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar - chlorine above 200ppm **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 160° surface temperature. Setup three compartment sink. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline make table: mozzarella 44° Cookline dessert reach in cooler: whipped topping 50° (less than 4 hours). Walk in cooler: ground beef 44°, butter 44°, ham 44°, pork skins 45°, whole ham 50° (left out - less than 4 hours). Fresh garlic in oil: Cookline, frontline and server station (in portion cups) 60°-75°. Discussed using Time as a Public Health Control. Procedure provided to manager. **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. See stop sale. Cooked beef and rice - cooked 10/20 at 46-47° in walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa made 10pm - at 47° at 2pm - discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 118° - less than 4 hours **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: salsa, cooked beef, cooked rice **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottles hanging next to container of clean liquor bottle pourer tops - bar **Corrected On-Site** **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar three compartment sink: chlorine above 200ppm **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200ppm **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handsink **Warning**
- Intermediate - No soap provided at handwash sink. Bar and Cookline handsinks. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked foods kept covered during cooling - condensation observed. Cool uncovered in shallow containers. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Whole hams cooked 2 days prior not date marked - walk in cooler **Warning**
- 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. Expired August 2014. **Warning**
- Intermediate - Soda gun soiled. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher gauge - needle in recharge zone **Warning**
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10/21/2014 | Complaint Full | Warning Issued |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. WATER FULL OF FOOD DEBRIS **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. FORKS
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. MOJO (fresh garlic, onions, oil) AT COOK LINE
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained and excessively cut up. **Repeat Violation**
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN BULK FLOUR
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. CLEAN DISHES ON SHELVES NEXT TO HANDWASH SINK IN DISH AREA
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. COOK
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. FOOD DEBRIS IN WATER AND SCOOP COATED WITH WHITE SLIMY SUBSTANCE **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. COOK LINE MAKE TABLE BROKEN. USING ICE TO MAINTAIN PHF/TCS AT 41F or below
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 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. BULK FLOUR AND BULK SUGAR OR SALT
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with soil deposits. ICE CREAM SCOOP IN DIPPERWELL COVERED WITH WHITE SLIMEY BUILDUP
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BOTH COOK LINE HANDWASH SINK **Repeat Violation**
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized. WASHING WARES IN THREE BAY SINK WITHOUT SANITIZING. **Corrected On-Site**
- Food-contact surface not smooth and easily cleanable. TOWEL UNDER CUTTING BOARD **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. 3 different locations **Repeat Violation**
- Critical - Observed encrusted material on can opener. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ROP TILAPIA and MAHI MAHI AT 53-58F over 4 hours IN COOK LINE REACH IN COOLER DRAWER. COOKED PORK IN SAME DRAWER AT 42F. Recommended ice bags and fewer portions of fish. STOP SALE ISSUED. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF IN WALK IN COOLER **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). MAHI MAHI and tilapia at 53-58F in reach in cooler drawer under griddle.
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11/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE HANDWASH SINK Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. DISH AREA HANDWASH SINK
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. DIPPERWELL FULL OF FOOD DEBRIS and UTENSILS ENCRUSTED Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. ON PREP TABLE AT ROOM TEMPERATURE
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. IN-USE UTENSILS IN DIPPERWELL ENCRUSTED WITH DEBRIS Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. STORING SILVER SCRUBBER and UTENSILS IN SMALLER COOK LINE HANDWASH SINK Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED LAMB @ 103-115F and COOKED RIBS @ 98F ON PREP TABLE.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried.//wet nesting - check ALL. Repeat Violation.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.//cook line HWS has evidence of being used as prep/dump sink; two handwash sinks had silver scrubbers, a knife and a bucket in them. Corrected On Site.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.//cook line handwash sink
- Violation: 36-11-1 Floors not maintained smooth and durable.//grout missing between several tiles on cook line creating standing water and collecting food debris.
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4/30/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.//wet nesting - check ALL. Repeat Violation.
- Floors not maintained smooth and durable.//grout missing between several tiles on cook line creating standing water and collecting food debris.
- Critical - Hand wash sink lacking proper hand drying provisions.//cook line handwash sink
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.//2 kitchen workers and 3 servers.
- Critical - Observed handwash sink used for purposes other than handwashing.//cook line HWS has evidence of being used as prep/dump sink; two handwash sinks had silver scrubbers, a knife and a bucket in them. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.//flan at 48F in make table top. Corrected On Site.//put in cooler for temp recovery.
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2/21/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. wet nesting
- Observed clean equipment stored on floor. 2 large white cutting boards on floor in dish area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. boxes of tostones, plantains and ice cream on walk in freezer floor. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cook line reach in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. silver scrubber in cook line HWS. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. dipperwell was off. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. cook line make table reach in cooler
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets with moderate food soil build-up. Repeat Violation.
- Observed in-use utensil stored in water below 135 degrees Fahrenheit. 120F Corrected On Site. operator increased water temp.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. oil with fresh garlic 86F will be discarded after 4 hrs. operator given time as control form. chorizo 44F to be rapidly cooled.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture at 66 degrees farenheit was made last night and placed in walkin. then portioned at put out at cooks line at 11:30pm. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over soups and sauces.
- Critical. Observed food stored on floor. Onions on floor at back door. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Clean Wipping cloth used to cover opened package of meat in walkin cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters on bulk ice machine are not dated.
- Observed gaskets/seals on cold holding unit in poor repair on make unit at cooks line.
- Observed cutting board grooved/pitted and no longer cleanable at cook line.
- Observed gaskets with slimy/mold-like build-up on make unit at cook line.
- Critical. Observed spray hose at dish sink lower than flood rim of sink next to dish machine.
- No Heimlich maneuver sign posted.
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7/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Restaurant serves under cooked steak upon request. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk in cooler.
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water.SEABASS noted 60 degrees Farenheit in prep sink in standing water. Corrected On Site.Rapidly chilled in ice bath.
- Critical. Observed raw animal food [eggs] stored over ready-to-eat food [flan].
- Critical. Observed uncovered food [open bag of bading] in holding unit/dry storage area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable at cook line sandwich cooler.
- Observed sandwich cooler gaskets torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses at cooking line.
- Critical. Observed buildup of red colored slime in the interior ceiling inside of ice machine.
- Critical. Observed interior of cooks frontb reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on hood filters. Repeat Violation.
- Observed attached equipment [fan covers] soiled with accumulated dust in walk in cooler. Repeat Violation.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. In cook line drawers, raw chicken stored adjacent to raw ground beef and above raw fish and cooked pork. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above lamb shank in farthest reach in cooler at cook line. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Sugar uncovered next to handwash sink at bar. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Servers and bartenders use bare hands on ready to eat fruit. See website for AOP form. Corrected On Site with tongs.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit; knife at end of cook line. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for ice machine not dated.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Baffles not clean.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Meat grinder (Bizerba) not clean. Blades have heavily accumulated food debris.
- Critical. Observed soiled reach-in cooler gaskets at bar. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed heavy build-up of grease on nonfood-contact surface; sides of fryers.
- Observed residue build-up on nonfood-contact surface; back of handles along cook line.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Paddles stored on unclean surface at rear of ice machine. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To go containers not inverted. Corrected On Site.
- Waste line missing at soda gun holster at bar.
- Critical. Vacuum breaker missing at hose bibb; after Y connection at mop sink on red hose side. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Containers stored in handwash sink at end of cook line. Corrected On Site.
- Critical. Bathroom for employees not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions at far end of cook line. Repeat Violation. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.
- Critical. Observed a splitter/multi-plug adapter in use at salad station. For reporting purposes only. Repeat Violation.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
| No report available. | 10/7/2008 | Routine - Food | Warning Issued |
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