- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in glass door cooler, 47F. Advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hot dogs in reach in unit, 46F. Advised.
- Observed nonfood-grade containers used for food storage.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed single service cup ith no handle used to scoop cheese.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated at floor drain by 3 compartment sink.
- Critical. Observed toxic item improperly stored. Cleansers stored near utensils and food.
- Critical. Establishment operating without a current Hotel and Restaurant license. License expired 4/01/2010. Call customer service center 850-487-1395 for instructions regarding license renewal.
- No copy of latest inspection report.
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7/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Round plastic containers at cookline
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Chips/tortilla
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Hood filters Repeat Violation.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. At kitchen
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. By 3 comp sink
- Violation: 37-14-1 Observed ceiling in disrepair. Water damage throughout kitchen/dining room Repeat Violation.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Round plastic containers at cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chickens has a temperature of 48 degree, [Cabeza][cow head] has a date dot of 2/27/10 temperature at 54 degree Advised Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Left over sausage patties & link has a temperature of 50 degree, person-in-charge discard products
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs and waffle batter stored at room temperature Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hash brown potatoes & cookec sausage stored at room temperature at cookline Advised
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods inside reach in cooler
- Critical. Observed food stored on floor. Case of coffee
- 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. Inside beans
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands before putting gloves on
- Observed nonfood-grade containers used for food storage. Chips/tortilla
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Observed residue build-up on nonfood-contact surface. Hood filters Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs/pans
- Critical. Hot water not provided/shut off at employee hand wash sink. Cookline Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By 3 comp sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. At kitchen
- Observed ceiling in disrepair. Water damage throughout kitchen/dining room Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed personal item stored with food. Jacket/backpack
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5/1/10.
- 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. Pro All expired This violation must be corrected by : 5/1/2010.
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3/1/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat chickens temp at 53 degrees, Operator voluntarily discard product
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef for taco temp at 46 degrees Advised
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing in all cold holding unit
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing inside reach in cooler at front kitchen
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing in reach in cooler at back kitchen
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. Back kitchen
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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10/26/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat chickens temp at 53 degrees, Operator voluntarily discard product
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef for taco temp at 46 degrees Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork tongue mixture temp at 120 degrees, cooked pork temp at 83 degrees, operator stated that products are cooling Advised
- Critical. Observed food being cooled by nonapproved method. Room temperature
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in cooler at back kitchen
- Critical. No conspicuously located thermometer in holding unit. Missing inside reach in cooler at front kitchen
- Critical. No conspicuously located thermometer in holding unit. Missing in all cold holding unit
- Critical. Fruits/vegetables not washed prior to preparation. Heads of lettuce
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Inside pork tongue mixture
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touching onion Corrected On Site. Gloves
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler at front kitchen
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 25ppm
- Critical. Observed encrusted, soiled material on slicer. Vegetable chopper
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Back kitchen
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed clean utensils/equipment stored in dirty container. Knives
- Critical. Handwashing cleanser lacking at handwashing lavatory. Front kitchen
- Critical. Observed live flies in kitchen.
- Light not functioning. Back kitchen area
- Observed unnecessary items on the premise. Broken coolers
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. Back kitchen
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. No person in charge of establishment.
- 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. Pro This violation must be corrected by : 10/24/09.
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8/24/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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