- Basic - Build-up of grease on nonfood-contact surface. Sides of the cooking equipment on the cook line. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Several units on the cook line **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Top areas by the doors to the reach in coolers **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated grease. Cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 46. Cabbage 48 in the unit on the same side as the fryers. See stop sale. **Warning** 10/22: Manager was loading the unit with TCS from the walk in cooler. No temperatures taken.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Drive thru **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The chocolate dispenser in the drive thru area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Milk unit in the drive thru area is severely soiled **Warning**
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Sides of the cooking equipment on the cook line. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Several units on the cook line **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. All on the cook line **Warning**
- Basic - Shelf under preparation table soiled with food debris. Especially by the drive thru **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. The soap and towel dispenser we over the prep sink in the rear prep area **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Top areas by the doors to the reach in coolers **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated grease. Cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Tomato 44. Cheese 44. 45. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds. Informed of deficiency. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 46. Cabbage 48 in the unit on the same side as the fryers. See stop sale. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. The cook is handling raw meats and then cooked meats with the same spatula. The following corrective action was taken a second spatula was provided at the cooking station **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A). 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Drive thru **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Drive thru table type **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Flat grill **Warning**
- Intermediate - Cutting board(s) stained/soiled. All **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. 1. The total lack of cleanliness in the facility. 2. The employee using only one spatula to handle raw meats and then continue to use the spatula to place the cooked meats on the buns. **Warning**
- Intermediate - Employee used handwash sink as a dump sink as evidence of the stains at he hand sink in the wait staff area **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food preparation sink has soil/old food residue. In the rear prep area **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The chocolate dispenser in the drive thru area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Milk unit in the drive thru area is severely soiled **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. The walk in cooler: noodles 48. Since 8 am ambient, onions 69 since 930 am. **Warning**
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10/22/2014 | Routine - Food | Warning Issued |
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Baked beans 117 in the hot box by the expo area **Warning** 9/3: Not observed and/or Not verified and/or Not Set Up
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 130 in the dispenser **Admin Complaint** **Repeat Violation** 9/3: cheese 117, 124, 130 these were in individual cups held in the dispenser on the cook line. Recommend implementing either a time control or replacing the dispenser with a functioning unit. Several of the cups were at 133, 134, 135.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** 9/3: mold like substance in the ice machine
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Drive thru **Warning** 9/3: very soiled
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09/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Baked beans 117 in the hot box by the expo area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 130 in the dispenser **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Drive thru **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Drive thru **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several coolers are soiled **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. The cheese hot box, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. And debris **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese Swiss 45 placed on the lid to a drink cup raising it from the cold surface of the metal pan. Discontinue the use of any lifting apparatus
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Dumped and the worked at the ice cream unit
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 128 in the hot box on the cook line. Onions 128 double pan, removing it from contact with the hot surface of the first pan. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Shake mixer at the drive thru
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.drive thru
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. On the cook line **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48 in the unit by the expo window and 50 in the unit opposite the cook line
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Drive thru employee assisted the cook by cracking an egg but failed to wash hands before attending to customers at the drive thru **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken strips 116. Onion cooked 129 in the steam table u it by the expo area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait staff area **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. In the wait staff area **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage for the chemical sanitary buckets closest the rear door **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By the drive thru window
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At the drive thru
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The hot box used for the cheese at the cook line
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. French fries scoop stored between the Eumenides on the cook line
- Basic - Interior of microwave soiled with encrusted food debris. On the cook line
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Two buckets on the cook line
- Basic - Stored food not covered in walk-in freezer. Ice cream container
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm all buckets
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in the rear prep area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 119 in the hot box on the cook line **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Two units one at the drive thru, the other is at the wait staff area
- Intermediate - Employee used handwash sink as a dump sink. At the front counter used by the wait staff
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7/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream unit in the expo area **Warning**
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3/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Table at the front counter used by the wait staff **Warning**
- Basic - Cloth used as a food-contact surface. By the reach in cooler in/at the cook line **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Manager making burgers **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored in dry storage area not covered. Inadequately covered salt when the film has peeled off the container exposing the product **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt container in the rear prep area **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken strips 120 at the steam table. Insufficient water not in contact with metal pan **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Blue berry **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 110 in dispenser on the cook line **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of the big five and symptoms **Warning**
- Intermediate - Cutting board(s) stained/soiled. In the rear prep area **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the front counter used by the wait staff **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. The cheese dispenser on the cook line **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream unit in the expo area **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions. Change date 6/12 at the wait staff area **Warning**
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1/9/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. 9.5.12 0 ppm
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. 9.5.12 painted seal
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. GM expired 3/8/12e
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9/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. completed employee training was not available
- Critical - Observed expired Food Manager Certification. GM expired 3/8/12e
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. server who also is a food prep employee was wearing multiple rings and a watch Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. the shake machine Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppm bucket
- Observed wall soiled with accumulated black debris in dishwashing area.
- Plumbing system in disrepair. to the drain of the hand sink by the rear door
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7/5/2012 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee dumped soiled dishes and failed to wash her hands to break the contamibation cycle before handling menus. Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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12/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five. provided DBPR form employee health policy and big five
- Critical - Handwashing cleanser lacking at handwashing lavatory. sink closest rear door Corrected On Site.
- 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. Safe Staff training available but no proof of any training available
- Critical - No water system approval reports on-site. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. server dumped soiled dishes, walked to expo line arranged her pants was reach for customer tray at expo without washing hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. supervisor cooking on cookline Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date on product pasta walk in cooler
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9/30/2011 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hand wash sink lacking proper hand drying provisions. Hws in dish area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dish machine area. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.Men's restroom.
- Critical - No handwashing sign provided at a handsink used by food employees.Women's restroom.
- Observed floor and wall junctures not properly coved. Coving seperating from wall allowing buildup to accumulate in dry storage.
- Observed food debris accumulated on dry storage floor.
- Observed gaskets/seals on cold holding unit in poor repair.Drive thru reach in cooler.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipper well at drive thru.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed single-service items stored on floor. Box of cups on floor. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.Behind grease barrel and coated with residue making it impossible to read charge level.
- Critical - Vacuum breaker mising at hose bibb. Hose connection under hws in dish area. Repeat Violation.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in below make unit. No other phf's other than cheese. cheese moved to working reach in. Cooler was not on. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top of dish machine.
- Critical - Observed food being cooled by nonapproved method. Chili cooling from hot in large tubs covered. Corrected On Site.
- Critical - Observed food stored on floor. Water softner salt pellets stored on floor in dish machine area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Dessert reach in cooler at drive thru.
- Observed old food stuck to clean dishware/utensils. Metal pans on clean storage shelf.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese cold holding at 55 degrees farenheit in reach in cooler for 1 hour. Employee moved product to another reach in with ambient temp of 39 degrees farenheit. Corrected On Site.
- Observed single-service items stored on floor. To go lids on floor in dry storage. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Dish machine line.
- Observed wall in disrepair. Behind dessert pumps at server station.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Under hws in dish machine area.
- Critical - Vacuum breaker mising at hose bibb. mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up. dishwasher
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Critical. Observed toxic item stored in food preparation area. ssni buckets
- Wet mop not hung to dry.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9-07-10.
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7/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic drinks
- Critical. Observed uncovered food in holding unit/dry storage area. wic lettuce & chicken;
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. front cutting board
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. must have sign only hw included Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. @ side
- Floors not maintained smooth and durable.
- Critical. Observed toxic item stored by food. oil filter powder
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Critical. Person in charge failed to insure proper handwashing by employees.
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11/24/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic unwash over prep veggie
- Critical. Observed raw animal food stored over ready-to-eat food. wic raw beef over molk
- Critical. Observed raw animal food stored over cooked food. in ric @ grill Repeat Violation.
- Critical. Observed food stored on floor.onions @ back wall on floor
- Critical. Observed uncovered food in holding unit/dry storage area. cheeses in wic
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook @ back chg tasks put on gloves not wash handd beyween
- Observed employee with no hair restraint. two emplooee within
- Observed cutting board grooved/pitted and no longer cleanable. @ front ric maker
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.on shelving @ back
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Wet mop not hung to dry.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHEESE 124 IN DISPENSING UNIT ON PREP TABLE IN FRONT OF REACH IN FREEZER IN KITCHEN COOKLINE. Cheese 131 F at the steamtable
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CHEESE DISPENSER UNIT NOT 135 F FOR HOT HOLDING. UNIT IS NOT BEING USED ON 7.21.09
- Violation: 14-40-1 Observed bulk milk dispenser with dispensing tube improperly cut. CHEESE DISPENSING TUBE IMPROPERLY CUT
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7/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- 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. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Fire extinguishers - proper and sufficient
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Warning Issued |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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