- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
- Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense cooked potatoes
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Wait station
- Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler door broken , cook line
- Basic - Food placed in soiled container/equipment. Potatoes washed and stored back in original corrugated shipping box
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Food with mold-like growth. One individual onion
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef above prepped onions
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Multiple attempts Corrective action taken: Chlorine sanitizer dip station set up, repair tech called **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Ice cubes in handwash sink, kitchen **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Raw shell eggs on cook 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. Meatloaf
|
08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Cookline
- Basic - Clean cups/glasses not properly air dried - wet nesting. Waitstation
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Kitchen handsink
- Basic - Food stored in a location that is exposed to splash/dust. Tea dispenser partially over wait station handsink **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler opposite stove
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.kitchen shelf above food prep table near stove
- Basic - Stored food ( bag of fries) not covered in reach in freezer , back kitchen near dishwashing area **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry. Dishwashing area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation **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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Moved to freezer for quick chill (repeat) **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - service provider in process of repair by end of inspection
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Kitchen and wait station area
- Intermediate - Accumulation of black mold-like substance in the interior side area of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled spoon inside kitchen handsink **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Proof of required state approved employee training not available 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 - 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**
- Intermediate - Slicer blade guard soiled with old food debris.
|
4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing.(no molding behind reach in cooler) **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.(hand sink hanging off wall ) **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Hole in wall.(in kitchen filled with a towel) **Warning**
- Basic - Ice buildup in reach-in freezer.(single door ne''er air handler) **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(over 200ppm chlorine ) **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(throughout kitchen) **Warning**
- 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 - Reach-in cooler shelves soiled with food debris.(2 door stand up) **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. **Warning**
|
12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. (Sink is used by cook to clean dishes) **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing.(no molding behind reach in cooler) **Warning**
- Basic - Dead roaches on premises.(5 dead) **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.(hand sink hanging off wall ) **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Hole in wall.(in kitchen filled with a towel) **Warning**
- Basic - Ice buildup in reach-in freezer.(single door ne'er air handler) **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Pancake batter 61°F, shredded potato 55°F, corned beef hash 56°F, sliced cheese 66°F)all items moved to cooler. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.(2 live palmetto bugs) **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(over 200ppm chlorine ) **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.(chef uses sink to clean dishes) **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(throughout kitchen) **Warning**
- 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 - Reach-in cooler shelves soiled with food debris.(2 door stand up) **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. **Warning**
|
12/17/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.on cook line **Warning**
|
6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair.on cook line **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.hash browns **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - High Priority - Dead roaches on premises. 2 by bread racks, 4 in back dish room **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **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 putting sandwich on plate **Warning**
- High Priority - Employee washed hands with gloves on **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.potatoes 63° sitting on counter **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.gravy 120° vegetables 95° at prep area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.beef, poultry and pork over shepherds pie **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. Corned beef hash, ham **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.dirty dishes in it **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.through out **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.only one in kitchen **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.eggs on counter **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. Shepherds pie, beef mixture, gravy **Warning**
|
6/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust.AC unit over ice machine, also ice machine filter
- Basic - Cleaned and sanitized equipment or utensils not properly stored.shelf in dish room soiled
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.right on cutting board of main preparation table
- Basic - Food stored on floor.can juice in waitstaff area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.hot dogs, home fries, ham, beef
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in reach-in cooler.potato salad
- Basic - Wall soiled with accumulated food debris.kitchen
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Servers not washing hands after dropping dirty dishes before picking up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sitting on counter home fries 58?, cooked onions 53?, cooked spinach 55?, sausage 57? all returned to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.beef over dairy
- High Priority - Raw animal food stored over ready-to-eat food.eggs cracked in bowl over ready to eat peppers
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.cracked one read 60?
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after touching hat and cracking eggs
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at waitstaff bucket exceeds 200 ppm chlorine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.on cooler handles
- 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. Sliced luncheon meats,
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cook n has been here a long time and does not date mark foods, time mark foods used as time as a public health control or change gloves as necessary
- Intermediate - Food manager certification expired.expired 2012
- Intermediate - Handwash sink used for purposes other than used by cook to wash out scramble egg bowl
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.severely inside bottom and top on cook line, and refrigerator
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No certified food manager for establishment.
- 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 - Reach-in cooler shelves soiled with food debris.in 2 door upright
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.meat loaf, potato salad, soup
- Intermediate - Slicer blade soiled with old food debris.
|
2/21/2013 | Routine - Food | Administrative complaint recommended |
- Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna fish, meatballs] This violation must be corrected by : 9/14/12. Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.[air conditioner over ice machine]
- Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 11/17/2012.
|
2/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna fish, meatballs] This violation must be corrected by : 9/14/12. Repeat Violation.
- Violation: 36-12-1 Floors not constructed easily cleanable.[missing tiles in kitchen ] Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.[air conditioner over ice machine]
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 11/17/2012.
|
11/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna fish, meatballs] This violation must be corrected by : 9/14/12. Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.[front kitchen door] Repeat Violation.
- Violation: 36-12-1 Floors not constructed easily cleanable.[missing tiles in kitchen ] Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.[air conditioner over ice machine]
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 11/17/2012.
|
9/14/2012 | Routine - Food | Call Back - Extension given, pending |
- Floors not constructed easily cleanable.[missing tiles in kitchen ] Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.[first one in kitchen ]
- Observed attached equipment soiled with accumulated dust.[air conditioner over ice machine]
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.[in kitchen ]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when changing gloves] This violation must be corrected by : 9/14/12.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.[flat of shelled eggs]
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/17/2012.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[non working reach in cooler ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright Traulsen soiled with dried meat blood] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese in non working cooler on ice 58 degrees f ] This violation must be corrected by : 9/14/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cooked spinach in non working cooler on ice 64 degrees f ] This violation must be corrected by : 9/14/12. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[pancake batter on counter 71 degrees f ] This violation must be corrected by : 9/14/12. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potatos on counter 74 degrees] This violation must be corrected by : 9/14/12. Repeat Violation. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheese, corned beef hash] This violation must be corrected by : 9/14/12. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.[chicken, pork and beef over tuna fish and cooked meatballs] This violation must be corrected by : 9/14/12.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at bucket ] Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Observed unlabeled spray bottle.[grill cleaner]
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[front kitchen door] Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[shelled eggs] This violation must be corrected by : 9/14/12. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna fish, meatballs] This violation must be corrected by : 9/14/12. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.[sausage on counter 68 degrees f ] This violation must be corrected by : 9/14/12.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/13/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.[cracked tiles]
- Lights missing the proper shield, sleeve coatings or covers.[first one in kitchen ]
- Critical - No conspicuously located thermometer in holding unit.[in reach in cooler on cookline ]
- Critical - No proof of current 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. [expired 4/20/2012 books ordered]
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in disrepair.[water damage ] Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed food stored on floor.[pot and bucket of potatos -dish washer peeling cooked potatos] Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[bottom 2 door reach in cooler soiled with beef blood]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[2 door upright by door] Repeat Violation.
- Observed leaking pipe at plumbing fixture.[Air Conditioning unit]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potentially hazardous food in cookline reach in cooler 61-63 degreesF, per Kathy Dorsey ok to move to working cooler cause just put in this morning, per operator thrown away] Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.[eggs]
- Critical - Observed potentially hazardous food thawed at room temperature.[bags of hashbrowns ] 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.[slliced lunchon meats and cheeses] Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.[raw eggs over pickle spears] Repeat Violation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.[in reach in coolers] Repeat Violation.
- Observed utensils stored in crevices between equipment. Corrected On Site. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[door in kitchen ]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sausage 115 degrees f ] Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna salad, pasta, meat loaf] Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.[inspector gave one]
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[0ppm]
|
5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. In stand up freezer food/breaded patty not properly covered.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Throughout kitchen/muktiple reach ins.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Throughout kitchen reach ins.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. On cooks line.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Throughout kitchen, all reach ins bottom soiled. Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Under grill area in kitchen.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On handles of large reach in in kitchen.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knives being stored between prep table and make table reach in in kitchen. Repeat Violation.
- Critical - Violation: 28-02-1 Condensation or other drainage not disposed of according to law. At air conditioner unit in kitchen.
- Violation: 37-02-1 Observed hole in wall. In dish area in between dish machine and ice machine.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. Wall Behind cook prep/make line.
- Violation: 37-14-1 Observed ceiling in disrepair. CeilIng tiles have water damage above silver stand up cooler.
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust and cobwebs above cook prep area and to go boxes. Excessive dust beside air condtioner window unit in dish. Repeat Violation.
|
11/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Condensation or other drainage not disposed of according to law. At air conditioner unit in kitchen.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Oper ator keeping eggs out without plan. Filled out form with operator during inspection. Repeat Violation.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Meat slicer at end of cooks station soiled.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At station in kitchen. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At cooks make table/prep area beside service window. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Under grill area in kitchen.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in disrepair. CeilIng tiles have water damage above silver stand up cooler.
- Observed ceiling soiled with accumulated dust and cobwebs above cook prep area and to go boxes. Excessive dust beside air condtioner window unit in dish. Repeat Violation.
- Critical - Observed dead roaches on premises. 1 roach dead under air conditioner unit near dish area.
- Critical - Observed dead roaches on premises. 2 roaches dead under 3 compartment sink.
- Critical - Observed dead roaches on premises. 1 dead under dish machine.
- Observed food debris accumulated on kitchen floor behind service window/cook make table.
- Observed gaskets/seals on cold holding unit in poor repair. Throughout kitchen/muktiple reach ins.
- Critical - Observed handwash sink used for purposes other than handwashing. Cook using handwash sink to rinse bowl out.
- Observed hole in wall. In dish area in between dish machine and ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plate used as scoop in potatoes on cooks line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in sugar under prep table with crock pots.
- Critical - Observed interior of microwave soiled. On cooks line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Throughout kitchen, all reach ins bottom soiled. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers in dining room 76 . Corrected On Site. Stop sale issued. ham, cooked spinach and mushroom, cheese between 47-50 degrees. had operator Corrected On Site by putting items in cooler and dropping temp to 41 . Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. Potatoes being thawed at room temperature under prep table. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and whipped cream and provolone cheese at servers station and in kitchen. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork chops stored over cooked pasta.
- Observed residue build-up on nonfood-contact surface. On handles of large reach in in kitchen.
- Critical - Observed roach activity as evidenced by live roaches found. 1 live roach found near ceiling on fire suppression line. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Observed soiled reach-in cooler gaskets. Throughout kitchen reach ins.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar and flour under prep area in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. In stand up freezer food/breaded patty not properly covered.
- Observed utensils stored in crevices between equipment. Knives being stored between prep table and make table reach in in kitchen. Repeat Violation.
- Observed wall soiled with accumulated food debris. Wall Behind cook prep/make line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and sausage links 86-101 . Corrected On Site. By heating to 165 and holding at 135.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, gravy, and meatloaf cooked yesterday not labeled.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. Had time in two hour window. Corrected On Site. Had operator Reheat to 165 on stove. chili, cabbage and soup
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/15/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[small reachin on cookline ]
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.[small reachin ]
- Critical - No conspicuously located thermometer in holding unit.[upright reachins]
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[plastic food storage shelves]
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.[through out]
- Observed ceiling soiled with accumulated dust.[cookline ]
- Critical - Observed container of medicine improperly stored.[above food] Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning covers.[on wall above ice machine ]
- Critical - Observed establishment utilizing time as a public health control without having written procedures.[eggs and butter]
- Critical - Observed food being cooled by nonapproved method.[soup 86 degrees covered]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[through out] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[pats of butter on counter70 degrees--pulled out at 6am , put on Time-as-a-Public-health-control, thrown away after 4 hours]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potentially hazardous food in small reachin mushroom 49 degrees, ham 50 degrees] moved to working cooler Corrected On Site. dropped temperature to 43 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheese] Repeat Violation.
- Observed residue build-up on nonfood-contact surface.[dusty filter on ice machine ]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets]
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Observed wall soiled with accumulated food debris.[under plastic food storage shelves]
- Observed wall soiled with accumulated food debris.[under sinks and dish machine ]
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in warewashing area
- Critical - Handwashing cleanser lacking at handwashing lavatory. missing at employee hand sink in kitchen
- Critical - License expired within 30 days after expiration date.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf above toaster on cooks line
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. old dry food
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. large traulsen cooler
- Observed utensils stored in crevices between equipment. knife stored between table edge and cooler on cooks line
- 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.salads/cheese/
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheese in reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in deli style cooler 57/71 degrees note stop sale done
- Critical. Observed food being cooled by nonapproved method. mashed potatoes covered while cooling in reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler on cooks line
- Critical. Observed food stored on floor. bag of potatoes in front of house area
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. wearing gloves breaking eggs than touching bread and toast Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. taped handle on grill spaula
- Critical. Chlorine sanitizer not at proper minimum strength chlorene sanitizing solution less than 50 ppm
- Observed residue build-up on nonfood-contact surface. old food build up on cooler door handles
- Observed single-service items stored on floor. case of cups in front of house area
- Critical. Observed handwash sink used for purposes other than handwashing. washing utensils in employee hand sink
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8/23/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/9/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. items in reach in cooler Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheese
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage patties and links hot holding at 81/83 degrees on cooks line Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown gravey - chicken gravey and sausage gravey hot holding at 116-130 degrees on cooks line
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.touching raw eggs with gloves on thentouching ready to eat foods on cooks line Repeat Violation.
- Observed a nonfood-grade basting brush used in food. used for buttering toast
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. condiment container on cooks line covered with tin foil and tape
- Wet wiping cloth not stored in sanitizing solution between uses. observed on cooks line Repeat Violation.
- Critical. Observed soil buildup inside ice bin. ice machine food bin
- Observed build-up of grease on nonfood-contact surface. on side of fryer and reach in cooler
- Observed utensils stored in crevices between equipment. cooks knifes stored between bench edges
- Critical. Observed handwash sink used for purposes other than handwashing. used for rinsing utensils and water supply for cooking
- Observed grease accumulated on kitchen floor. and old food under coolers and fryers
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. broken plate on switch near toaster
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3/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. items in reach in cooler on cooks lIne
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in white reach in cooler 47/50 degrees note items moved to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. white reach in cooler on cooks line
- Critical. Observed raw animal food stored over ready-to-eat food. in reach in cooler on cooks line
- Critical. Observed cloth used as a food-contact surface. used to wipe off cooked bacon
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on beverage drain board in wait service area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. touching raw eggs with gloves on then touching ready to eat foods on cooks line Corrected On Site.
- Critical. Observed employee eating while preparing food. on cooks line
- Observed employee with no hair restraint. missing on person doing food prep
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. card board used as shelf covering on cooks lIne
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. spatula handle taped located near grill area
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
- Critical. Observed interior of microwave soiled. on cooks line
- Critical. Observed encrusted, soiled material on slicer. old dry food build up
- Observed residue build-up on nonfood-contact surface. observed two old dry roach droppings on top of white reach in cooler and two old dry roach droppings on bottom shelf of prep table on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on tops of microwave oven
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in wait service area
- Observed hole in wall. under prep table on cooks line
- Observed wall soiled with accumulated food debris. near toaster on cooks line
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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