- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fryer area
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing. Dishroom
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Pizza area
- Basic - Single-service articles improperly stored.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Reach-in cooler shelves soiled with food debris. Most voolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Meat sauce 42°f (not under cooling process).
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Cook line containers (81°f).
- High Priority - Raw animal food stored over cooked food. Seafood over meat sauce at walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Breaded poultry over cut romain lettuce . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishwasher area.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil 81°f, dairy product 78°f.
- Intermediate - Nonfood-grade basting brush used in food. Pizza station.
- 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 sauce (Bolognese sauce).
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen areas. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Dairy products 46f, seafood 46f, beef 45f, seashells 42f in ice. Poultry 46f, plant foods 46f, homemade sauce 75f, potentially hazardous food (sauce) 56f. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Booster (Water / hot temperature machine ) off mode. **Warning** no sanitizer being used at 3 compartment sink . Hot temperature machine no reaching required temperature for Sanitation. 0 ppm at 3 compartment sink and 130°f at dishwasher machine.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna Tartare and Carpaccio di Tonno . **Admin Complaint** During Call Back Inspection unable to view Proof of Parasite Destruction for fish served raw.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** during Call Inspection Management could not bring All tags used at establishment within 90 days with date marked recording last day of sale .
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no marking consistency . A few only marked. **Repeat Violation** **Warning**
- 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. Dairy product 46f, seafood 46f, beef 46f. **Warning** during Call Inspection Walk in Cooler not at 41°f or below . Seafood (salmon) 47°f, poultry 47.5°f, beef (Vittelo) 56°f, seashells 45°f.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **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. **Admin Complaint** **Repeat Violation** during Call Back inspection unable to view any card for Staff food handling or Employee training for Food Handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter and ricotta cheese (dairy product) no time marking . Butter 64f, ricotta 65f. **Warning** NO TIME MARKING FOR POTENTIALLY HAZARDOUS FOOD LIKE BUTTER AND RICOTTA KEPT A ROOM TEMPERATURE AT THE COOK LINE.
- 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. **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer''s specifications. Not exceeding 130f , Booster in OFF MODE. **Warning**
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1/22/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen areas. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Sanitizing solution not maintained clean. At 3 compartment sink . Sanitizer 0 ppm when tested. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Dairy products 46°f, seafood 46°f, beef 45°f, seashells 42°f in ice. Poultry 46°f, plant foods 46°f, homemade sauce 75°f, potentially hazardous food (sauce) 56°f. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Booster (Water / hot temperature machine ) off mode. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna Tartare and Carpaccio di Tonno . **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Seafood ( salmon) over clean and cut vegetables . **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauce with date 01/12/14 made on Sunday. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no marking consistency . A few only marked. **Repeat Violation** **Warning**
- 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. Dairy product 46°f, seafood 46°f, beef 46°f. **Warning**
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauces in plastic gallon container at 76°f. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At dishwasher area. **Warning**
- Intermediate - Ice scoop holder surfaces encrusted with grease and/or soil deposits. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. **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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Dishwasher area. **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. Butter and ricotta cheese (dairy product) no time marking . Butter 64°f, ricotta 65°f. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomatoes sauces (homemade) 76°f Sunday . Over 24 hrs according to cooking personnel **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomatoes Sauce (homemade) cooling and covered 76°f . **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. **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. Wrong dates (old sticker not pulled off from containers when washed. **Warning**
- Intermediate - Soil residue in food storage containers. Lids and covers (flour, salt, breading) . **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Not exceeding 130°f , Booster in OFF MODE. **Warning**
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken bones for sauce reduction **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. At cook line. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Stored food not covered in walk-in cooler. Desserts not under cooling process . **Warning**
- Basic - Wall in disrepair. By dishwasher area. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. By cook line (butter and ricotta cheese 59°f) . **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Pizza cook dicing onions for pizza topping to be used during shift. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Unable to view Invoices for fish served raw (Carpaccio). **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishwasher area. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen preparation areas and dish washer area. **Warning**
- Intermediate - No soap provided at handwash sink. Broken soap dispenser at dishwasher area. **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. For dairy products (butter 58°f and ricotta cheese at 59°f ) by cook line. Time marking must be done. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Responsible vendors expired in March 2013. **Warning**
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11/5/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
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5/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shevins
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- Critical - No handwashing sign provided at a handsink used by food employees. most hand sinks kitchen
- Critical - Observed cloth used as a food-contact surface. cooking area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee reusing utensil to taste food.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. cooking area food debris
- Observed hole in ceiling. dishroom area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. kitchen top shevles
- Critical - Observed soiled reach-in cooler gaskets all coolers in kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. most coolers
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. cooking area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/16/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Servers grabbing focaccia bread bare handed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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10/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. spinach in dirty container. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. dishwashing area.
- Critical - Observed employee dry hands on clothes/apron after washing. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap. Repeat Violation.
- Critical - Observed employee with open sores/cuts/burns handling food. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cook line
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream or dessert area.
- Critical - Observed soil residue in storage containers.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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7/22/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 71 degrees and 67 degrees Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice). Repeat Violation.
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5/13/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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5/3/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- 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
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets. deserts
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2/15/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due improper cooling (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions. cooking temperatures and thermometer calibration. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed insect control device installed over food preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times. DISH WASHING AREA. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/18/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO CHEESE
- Critical. Violation: 08A-28-1 Observed food stored on floor. WALKIN COOLER
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
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12/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CARPACHIO MEAT AT 65 DEGREES FOR MORE THEN 4 HOURS
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. No tag on fresh shellfish.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO CHEESE
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER READY TO EAT
- Critical. Observed food stored on floor. WALKIN COOLER
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee eating while preparing food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALKIN COOLER GASKET
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items on the premise.
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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