- 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** **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
- High Priority - Butter re-served to customers. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. (2# 10 cans of mushrooms ,2# 10 cans of tomato pure , 1# 10 blue berry , 1# 10 can of jalapeo )
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Butter cups 78°F, Meat sauce 48°F, )
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.(meat sauce )
- High Priority - Raw animal food stored over cooked food.(raw comminuted beef over RTE food) **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- 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**
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(( All threaded spigots on property require a back flow preventer) **Warning**
|
6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Employee personal items stored in or above a food preparation area.(cell phone) **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall.(between steam table and hand wash sink ) **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(salmon) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Canadian bacon 49°F, sliced ham 48°F, raw sausage 48°F, Cooked sliced sausage 49°F, diced tomato 48°F, ) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(raw fish over cooked sausage ) **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(( All threaded spigots on property require a back flow preventer) **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.(some items) **Warning**
- Intermediate - Soda gun soiled. **Warning**
|
6/24/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment.(knives on cooks line) **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.(where needed)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.(dough machine)
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. (Pot) **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(cooks line)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(cooks line) **Corrected On-Site**
|
1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.(large forks)
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(broccoli) **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on 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.(3 door reach in cut ham 48°F, link sausage 58°F, link sausage 53°F, center cut ham 47°F, sliced ham 44°F, shredded cheddar 47°F, ) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( sausage links 102°F,) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(300 ppm chlorine) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. On top of oven **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Marinara sauce, bagels, ice cream in freezer Chicken stock, potatoes **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Inside both Deli style cooler on cooks line. **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not able to sanitize dishes to proper chlorine concentration. Observed dish machine at 10 ppm and manchineel data plate requires 50 ppm **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Warning**
- Basic - In-use tongs stored on oven door handle between uses. At bottom of pizza oven on cooks line. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. Throughout the kitchen **Warning**
- Basic - Reuse of single-use articles. Egg shell trays throughout the kitchen **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. On Bo deli style coolers on cooks line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. All bulk food containers with soups, sauces, and dressings side walk in cooler **Warning**
- 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. Cook touched cooked bacon and sliced American cheese with bare hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut sausage 55?F, sausage links 55?F in side deli style cooler on cooks line, liquid egg white on counter top of cooks line 56?F **Repeat Violation** **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. Meatballs 48?F in sliding 2 door reach in cooler. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Meatballs inside 2 door sliding reach in cooler on cooks line **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over sauces inside 2 door sliding reach in cooler on cooks line **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Both deli style cooler on cook line **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Used in egg wash in rear food prep area **Warning**
|
5/17/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler Pot of cooked potatoes, buckets of feta cheese, Walk on freezer Cases of food **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Equipment for large mixer stored in soiled container in rear on lower shelf in rear
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Throughout the kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. In between the deli style coolers on cooks line
- Basic - In-use small knife and peeler stored in crack between equipment and wall. At 3 compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cooks line
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Shelf under steam well table soiled with food debris. On cooks line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen
- Basic - Working containers of food removed from original container not identified by common name. Pan of breaking for chicken an beef on storage shelf I dry storage area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter top at 58?F **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items. Cook working with bandage and only one barrier of protection **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. In bar area. Ice was discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli style cooler on cooks line near pizza oven Ham pieces 45?f, shredded cheese 45?F, sliced cheese 45?F, sausage links 45?F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links on pan on top of fryers 100?F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw egg yolks over shredded cheese in side 2 door up right reach in cooler near can good storage **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At mop sink area
- 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. Top section of deli style cooler on cooks line
- Intermediate - Handwash sink used for purposes other than handwashing. Throughout the kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream cooler in server area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near 3 compartment sink
- Intermediate - No soap provided at handwash sink. At hand sink on cooks line
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink on cooks line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bulk food containers with sauces in walk in cooler French onion soup, marinara, Marsalis gravy, and tomatoes sauce
- 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.
- Intermediate - Soda gun soiled. In bar area
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Peeler On prep sink in rear **Corrected On-Site**
|
1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by sacks of flour; utensils in sink - kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. wait station
- Critical - Observed food being cooled by nonapproved method. chicken stock covered during cooling process Corrected On Site. uncovered ; ice wand applied
- Critical - Observed food stored on floor. sack of onions ; walk in cooler Corrected On Site.
- Critical - Observed food stored on floor. case of raw chicken ; walk in cooler Corrected On Site.
- Critical - Observed food with mold-like growth. one individ onion; walk in cooler Corrected On Site. discarded
- Critical - Observed hand wash sink used for purpose other than washing hands. utensils in handwash sink; kitchen Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken above butter - walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken above prepped onions; 2 door cooler
- Critical - Observed shell eggs in use or stored with cracks or broken shells. oneindivid egg Corrected On Site. discarded
- Critical - Observed soil buildup inside ice bin. front line
|
7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk, other dairy items on server line )
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 37-02-1 Observed hole in wall.[in storage area behind bag in box soda]
|
5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.(kitchen prep area sink blocked at time of inspection )
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [pie cutter stored on top of pie case]
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.( flour, dressings, walkin cooler , reach in coolers)
- Lights missing the proper shield, sleeve coatings or covers. on cookline.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. throughout kitchen
- Critical - Observed buildup of soiled material on mixer head.
- Observed cardboard box used as garbage container. on cookline
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical - Observed dead roaches on premises.[2 on floor in storage area ] This violation must be corrected by : 05/09/2012.
- Observed dusty/greasy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee improperly washing hands.(without using soap)
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. This violation must be corrected by : 05/09/2012.
- Observed food debris accumulated on kitchen floor behind equipment, under tables, under equipment. throughout kitchen]
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.(in prep area / 3 compartment sink )
- Critical - Observed food stored on floor. [onions, potatoes on prep floor, vegetables on walkin cooler floor, various foods on freezer floor]
- Observed gaskets with slimy/mold-like build-up. throughout kitchen
- Observed hole in wall.[in storage area behind bag in box soda]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(on cookline ) Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. (throughout kitchen )
- Critical - Observed non-service animals in the food establishment or on premises.[observed dog in outside patio area with guests ]
- Observed old food stuck to clean dishware/utensils.(throughout kitchen)
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in an improper manner. (spinach on cookline)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk, other dairy items on server line )
- Critical - Observed roach activity as evidenced by live roaches found [observed two live roaches in kitchen storage area ] This violation must be corrected by : 05/09/2012.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage areas (flour, coffee in filters, etc.)
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated food debris.( throughout kitchen )
- Observed wall soiled with accumulated grease and dust on cookline )
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(sandwiches, potatoes etc.)
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [on cookline] This violation must be corrected by : 05/09/2012 .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. on cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. This violation must be corrected by : 05/09/2012.
- Wet wiping cloth not stored in sanitizing solution between uses.(throughout kitchen)
|
5/8/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk] Repeat Violation. Corrected On Site.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
|
12/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[COOKLINE MAKE-TABLE] This violation must be corrected by : 12/06/2011.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.{Cookline}
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[hanging from oven door]
- Critical - No handwashing sign provided at a handsink used by food employees.{Cookline} Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[exterior surfaces of cookline equipment ]
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.{COOLINE MAKE TABLE/READY-TO-EAT FOOD} This violation must be corrected by : 12/06/2011.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk] Repeat Violation. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.[WD-40 on food storage shelf] Corrected On Site.
- Observed wall soiled with accumulated food debris.[cookline/prep area]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong]
|
12/5/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs haing from oven door handles
- 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 or no proof] This violation must be corrected by : 4/06/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dusty ceiling tiles and/or air conditioning vent covers.[over cookline] Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[between use of gloves] Corrected On Site.
- Critical - Observed employee improperly washing hands.[in 3cs] Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[knives hanging from magnetic holder]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed less than 1 handwash sink or number required by law for employees. This violation must be corrected by : 4/6/2011.
- Critical - Observed less than 1 handwash sink or number required by law for employees.[cookline employees not washing frequently enough; only hws is approximately 30 feet away]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
|
2/3/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
|
7/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Food management certification valid
|
7/29/2010 | Routine - Food | Warning Issued |
- 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.Throughout the walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Gravy at 104
- Critical. Food not cooked to 145 degrees Fahrenheit or above.Gravy on cookline .
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.Chicken broth with chill sticks in place on cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Dessert cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Reachin cooler on cookline.
- Critical. Observed raw animal food stored over ready-to-eat food.Whole shell eggs over juices in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor.Cases of foods in walkin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Dish used on cooked potatos on cookline .
- Critical. Observed employee handle dirty dishes, handle clean equipment or utensilswithout washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Handling raw eggs and touching clean plates.
- Observed employees with no hair restraints throughout the kitchen.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Cutting raw meats and wiping cutting boards without returning to sanitizer.
- Critical. Observed encrusted, soiled material on slicer.Prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Chains holding up shelves on cookline.
- Observed utensils stored in crevices between equipment.Knife holder placed between equipment causing food buildup and cross contamination.
- Observed reuse of single-service articles.Butter at 72 reused and not kept at 40
- Critical. No handwashing sign provided at a handsink used by food employees.Handwashing sink in food preperation area.
- Observed ceiling soiled with accumulated grease.Cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Cookline .
- Critical. Observed toxic item stored by food.Cookline Corrected On Site.
|
4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.(Operator separated for return)
- Critical. Working containers of food removed from original container not identified by common name or expiration date throughout .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pepperoni,cheese,sausage and comminuted meat. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.Cooked spinach at 108 witth lid on pan being cooled in ambient air.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.117 soup cooling in ambient air not reaching 70 in 2 hours.Chill sticks applied. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Running at 50 Corrected On Site.All food moved to working units.
- Critical. Observed raw animal food stored over ready-to-eat food.(raw chicken over cooked and ready to eat food in the walk in cooler)
- Critical. Observed food stored on floor.Case of beef,french fries.Walk in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area.Rice in box in dry storage.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employee touching produce) Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location.(tongs hung on oven door handles) Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on ice machine top in kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Scoop in deli cooler on cook line.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.( throughout )
- Observed employees with no hair restraints.
- Observed nonfood-contact equipment in poor repair Hood filter on cook line.
- Critical. Observed encrusted, soiled material on slicer.
- Observed open dumpster lid.Propped open with a board. Repeat Violation.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/18/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/17/2008 | Routine - Food | Warning Issued |
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