- Basic - Ripped/worn tin foil used as food-contact shelf cover.
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish wash area
- Basic - Reach in condensate drain line draining onto ground causing a sanitary nuisance.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted on cooks line. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. And over ice machine
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair. In dish wash area
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat foods in reach in cooler
- 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. Milk and cream
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Bar added
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar area
- 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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6/12/2014 | Routine - Food | Call Back - Extension given, pending |
- 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 - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In several areas
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish wash area
- Basic - Reach in condensate drain line draining onto ground causing a sanitary nuisance.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted on cooks line. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. And over ice machine
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair. In dish wash area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- 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. See stop sale. Enchilada sauce .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat foods in reach in cooler
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Milk and cream
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink used for purposes other than hand-washing, in dishwash area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Bar added
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Refrigerator 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. Cooks line reach in cooler
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6/11/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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 - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese sauce 59
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart
- Intermediate - Handwash sink used for purposes other than handwashing. Scrubbies
- Intermediate - Hot water supply not maintained during peak periods.near cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.cheese sauce
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cheese sauce
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Food stored on floor. Bulk tortilla chips
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - Plumbing system in disrepair. No hot water handle at cook's line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- 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 - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chopping tomatoes
- High Priority - Toxic substance/chemical stored by or with food, soap and water bowl on cutting board with cut tomatoes
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large bulk bin of tomato sauce
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomato sauce
- 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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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Transfer sugar, from its open bag, to a clean, covered container.
- Basic - Food stored in waitress station not covered. Keep ice-tea urns covered. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Clean the inside surfaces of the microwave ovens.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking faucet, at the hand-washing sink, in the dishwashing area.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dishwashing area. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Post the Consumer Advisory, provided, in the dining room. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 - Interior of microwave soiled with encrusted food debris.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Water leaking from faucet/faucet handle. Handsink next to dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Retried beans on steam table. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items In walk-in cooler
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust fan inoperable in mens bathroom.
- Floors not maintained smooth and durable. Observed broken/missing floor tiles in the kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions - next to the dishmachine.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored above sauces in 6-door cooler. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic item stored by food. Cleaners stored above onions.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters last serviced in 2009.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream (53F) and cheese (56F) in make table refrigerator (left side) on cooks line. Shredded beef (66F) and chicken (52F) in make table refrigerator (right side) on cooks line.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Cooked chicken on the stove measured 124F and cooked Tamales measured 86F. Manager stated product are being cooled. All product placed in shallow pans and stored in the walk-in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerators on cooks line not maintaining temperature at or below 41F.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Cips and salsa in plastic containers stored on the floor in the kitchen and walk-in cooler.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 29-13-1 Equipment compartment not equipped to properly drain accumulation of moisture. Observed water pooling in keg cooler.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions - next to the fryer.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory - next to the dishmachine.
- Violation: 34-08-1 Observed unnecessary items stored in garbage enclosure.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar/kitchen area.
- Violation: 36-11-1 Floors not maintained smooth and durable. Observed missing floor tiles on cooks line.
- Violation: 37-05-1 Observed wall by flat grill soiled with accumulated food debris.
- Critical - Violation: 53B-07-1 Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed using ServSafe for employees training.
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4/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerators on cooks line not maintaining temperature at or below 41F.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed using ServSafe for employees training.
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed water pooling in keg cooler.
- Floors not maintained smooth and durable. Observed missing floor tiles on cooks line.
- Critical - Hand wash sink lacking proper hand drying provisions - next to the fryer.
- Critical - Handwashing cleanser lacking at handwashing lavatory - next to the dishmachine.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed. Observed posted license expired 02/01/2012.
- Critical - No conspicuously located thermometer in holding unit - white reach-in cooler.
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken on the stove measured 124F and cooked Tamales measured 86F. Manager stated product are being cooled. All product placed in shallow pans and stored in the walk-in cooler.
- Critical - Observed food stored on floor. Cips and salsa in plastic containers stored on the floor in the kitchen and walk-in cooler.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler (make table refrigerators) soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair - broken door on make table refrigerator. Door came off hinges when inspector opened the door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream (53F) and cheese (56F) in make table refrigerator (left side) on cooks line. Shredded beef (66F) and chicken (52F) in make table refrigerator (right side) on cooks line.
- Critical - Observed small flying insects in bar/kitchen area.
- Critical - Observed unlabeled spray bottle. Oven cleaner in spray bottle not labeled.
- Observed unnecessary items stored in garbage enclosure.
- Observed wall by flat grill soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice and beans in the walk-in cooler not date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell eggs stored at room temperature. Product placed in working cooler.
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4/11/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling not smooth and easily cleanable. Observed peeling paint on walls and ceilings in the walk-in freezer. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Large cooking pans on shelves by 3-compartment sink. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken and beef in the walk-in cooler measured 50F. Product was cooked yesterday and placed in the walk-in cooler in deep pan covered. Repeat Violation. See stop sale notice.
- Critical - Employees have not received training related to their assigned duties. All employee training expired on 09/14/2011.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- Exhaust fan inoperable in mens bathroom.
- Critical - Handwash sink not accessible for employee use at all times. Observed large white container blocking handwash sink next to the fryer. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory - kitchen.
- Critical - No conspicuously located thermometer in holding unit - reach-in freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
- Critical - Observed food stored on floor in walk-in cooler and walk-in freezer.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - white refrigerator.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - tamalies in the walk-in-freezer.
- Critical - Observed uncovered food in holding unit/dry storage area - walk-in cooler.
- Plumbing system in disrepair - handwash sinks in kitchen and by dishmachine not in working condition.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice, pulled beef, chicken, etc. in the walk-in cooler notdate marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on clen pans.
- Exhaust fan inoperable in mens bathroom.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers - above 3-compartment sink.
- Critical - No conspicuously located thermometer in holding unit - make table refrigerator (left side).
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken and beans in the walk-in cooler and reach-in-cooler in large containers covered. Product placed on ice to drop the temperature.
- Critical - Observed food stored on floor in the walk-in-freezer. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up - reach in coolers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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. Sour cream on the make table refrigerator measured 59 F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk in the reach-in-cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored over ice cream in the walk-in-freezer. Corrected On Site.
- Critical - Observed toxic item stored by food. Observed raid and other cleaners stored next to sauces and napkins. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Seasoning in dry storage room not covered.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked ground beef, tamalies, chicken, etc. not date marked.
- Wall not smooth and easily cleanable. Observed peeling paint on walls inside the walk-in-freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated containers of milk must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Bulk-food-storage bins must be labelled with the common names of their contents.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the insides of the refrigerators.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cleathe exterior surfaces of the bulk-storage bins of tortilla chips.
- Equipment and utensils not properly air-dried. Allow clean pans to dry completely, before stacking them.
- Observed inside/outside of dumpster not clean. Have the inside of the dumpster cleaned.
- Observed non-bagged garbage in dumpster. Securely seal all garbage bags, before placing them into the dumpster.
- Ceiling tile missing. Replace the missing-ceiling tile in the men's restroom.
- Critical. Observed expired Food Manager Certification. Mr Gonzalez's Foid Manager Certification has expired. Call 866 372 7233 to schedule a renewal exam. This violation must be corrected by : 11/15/2010.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp - Corrected On Site.
- Critical. Observed food stored on floor. cans of tomato
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.reachin coolers
- Observed build-up of mold-like substance on surface of nonfood-contact surface. underside of soda
- Observed single-service articles stored without protection from contamination. not inverted - Corrected On Site.
- Wet mop not hung to dry.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. bag of sugar Corrected On Site.
- Observed equipment in poor repair. walkin freezer door needs repair
- Observed gaskets/seals on cold holding unit in poor repair. walkin freezer nees repair
- Critical. Observed buildup of slime in the interior of ice machine. machine needs to be cleaned of black substance on inside top
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried. wet nesting
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server cutting lemons Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. dish room blocked by cart
- Critical. Hand wash sink lacking proper hand drying provisions. dish room
- Critical. Hand wash sink lacking proper hand drying provisions. cookline
- Observed hole in wall. dish room behind handwash sink
- Lights missing the proper shield, sleeve coatings or covers. in dish room and on cookline
- Lights missing the proper shield, sleeve coatings or covers. walkin coolers
- Critical. Observed container of medicine improperly stored. on food prep tables Corrected On Site.
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11/19/2009 | 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. Corrected On Site.
- Critical. Observed employee eating while preparing food.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. on equipment in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Observed hole in wall.
- Critical. Observed toxic item stored in food preparation area. under stove
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8/4/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/16/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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