- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site** **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Register area.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo cups in sleeve not covered or inverted. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Make table. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork sausage stored above deli ham. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **Corrected On-Site**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust- above cook line.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored next to clean utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area- cell phone and keys on cutting board at sandwich line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site**
- Basic - Inside/outside of dumpster not clean- trash on ground. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees- women's restroom. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination- cups, lids. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Orange juice. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- 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- 1 gallon of milk. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- hand wash sink beside 3 compartment sink. **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. And interior shelves under minute maid orange juice machine next to back room door at cook line. **Corrected On-Site**
- Basic - Fan cover and ceiling in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Along cook line, in front of flat grill.
- Basic - Food debris accumulated on kitchen floor. Along cook line, and under dry storage shelves in dry storage next to walk in cooler.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers on cook line. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in shredded cheese on cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed scoop sitting in hash browns with scoop handle touching product. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter near toaster. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands and changing gloves. **Repeat Violation** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. Observed at handwash sink in back hall. **Warning**
- High Priority - Employee washed hands with no soap. Observed at handwash sink in back hall. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. Observed several employees engaged in food prep at time of inspection with no certificates of employee training available. Manager informed us that the original certificates had been sent to upper management. We advised to keep original certificates on site at establishment and send copies of certificates to upper management. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Callback 8/13/13: Observed Store Manager Ricardo Dyall off of day of callback. Manager in training Robert Buccellato looked for employee certificates but could not locate them but did find unused SafeStaff books. He called District Manager Dana Melbory to help locate files and he checked her recommended locations but still could not locate files. I spoke with Dana by phone who said they will call an emergency meeting to get employees trained at this location as soon as possible. This violation must be corrected by Friday, September 13, 2013.
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8/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dust residue on exterior of ice machine. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed scoop sitting in hash browns with scoop handle touching product. **Warning**
- Basic - Stored food not covered in reach-in cooler. Observed bacon and sausage uncovered in reach in cooler in kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter near toaster. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands and changing gloves. **Repeat Violation** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. Observed at handwash sink in back hall. **Warning**
- High Priority - Employee washed hands with no soap. Observed at handwash sink in back hall. **Warning**
- High Priority - Live, small flying insects in food storage area. Observed presence of small fruit flies/gnats in dry storage area. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, observed drinking straw in handwash sink in kitchen area. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. Observed several employees engaged in food prep at time of inspection with no certificates of employee training available. Manager informed us that the original certificates had been sent to upper management. We advised to keep original certificates on site at establishment and send copies of certificates to upper management. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink in back hall. **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. Observed gravy with no date marking in reach in cooler in kitchen. Employee in charge at time said gravy was made yesterday. **Warning**
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6/13/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/14/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside/outside of the dishmachine.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container stored near clean utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Front Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed foam cups on wall mount not inverted or protected.
- High Priority - Employee failed to wash hands before putting on gloves to work with food at front.
- High Priority - Live flies in kitchen.
- High Priority - Manager rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following items held above 41?F at frontline cold holding: *Hash Browns 65?F, *Diced Ham 66?F, *Butter Spread 66?F, Diced Ham 42?F (after correction) **Corrected On-Site**
- High Priority - manager switched from working with raw food to ready-to-eat food without changing gloves and washing hands. **Corrected On-Site**
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not able to answer basic food safety question concerning proper cook temperatures.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Water reaching only temperature range of 175-177. Not the required 180?F. DO NOT USE DISHES THAT HAVE NOT BEEN PROPERLY SANITIZED. RECOMMENDATION: USE THREE COMPARTMENT SINK INSTEAD OF DISHMACHINE UNTIL REPAIRS HAVE BEEN IMPLEMENTED.
- Intermediate - gaskets of front reach-in cooler soiled with accumulation of food residue.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - OBSERVED EIGHT (8) DEAD ROACHES UNDER DRY STORAGE SHELVES IN REAR DRY STORAGE AREA
- Critical - OBSERVED EMPLOYEE WASH HANDS FOR LESS THAN 20 SECONDS AT FRONT HANDWASH SINK
- Critical - OBSERVED EMPLOYEE WASH HANDS FOR LESS THAN 20 SECONDS AT FRONT HANDWASH SINK
- OBSERVED FRONT REACH-IN COOLER GASKETS WITH BUILDUP OF DEBRIS
- Critical - OBSERVED HANDWASH SINK USED TO RINSE CUSTOMER DRINKING CUP
- Critical - OBSERVED HANDWASH SINK USED TO STORE FOAM CUPS
- Critical - OBSERVED INTERIOR OF REAR ICE MACHINE WTIH BUILDUP OF MOLD-LIKE SUBSTANCES - REPEAT
- Critical - OBSERVED MANAGER WASH HANDS FOR LESS THAN 20 SECONDS AT FRONT HANDWASH SINK
- OBSERVED MEN'S RESTROOM SOAP DISPENSER IN POOR REPAIR. SOAP AVAILABLE.
- OBSERVED METAL BOWL WITHOUT HANDLE STORED INSIDE HASHBROWNS AND USED AS SCOOP - REPEAT - COS
- Critical - OBSERVED THREE (3) DEAD ROACHES NEAR FRONT WALK-IN COOLER DOOR
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8/28/2012 | Complaint Full | Warning Issued |
- OBSERVED ACCUMULATION OF DEBRIS AND DIRT ON GASKETS AT FRONT COOLERS.
- OBSERVED BOWL UTILIZED AS HASHBROWN SCOOP AT PREPARATION TABLE.
- OBSERVED DIRE/DEBRIS BUILD UP AT REAR SPRINKLER HEADS AT DRY STORAGE.
- OBSERVED ESTABLISHMENT UNABLE TO PRODUCE A COPY OF LATEST INSPECTION REPORT.
- Critical - OBSERVED MOLD-LIKE SUBSTANCES AT INTERIOR OF REAR ICE MACHINE.
- Critical - OBSERVED SHELL EGGS STORED OVER READY TO EAT DRESSING AT FRONT REACH IN COOLER. CORRECTED ON SITE
- Critical - OBSERVED WAREWASHING MACHINE UNABLE TO REACH 180 DEGREES TO SANITIZE DISHES.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for towel buckets; 0 ppm. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; right side of 3 door Delfield upright cooler is at 50-55F. Do not use this side for potentially hazardous food until maintaining 41F or colder. Other coolers are available.
- Critical - Hot water not provided/shut off at employee hand wash sink; men's room. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit; reach in cooler under make table.
- Critical - No proof of required employee training provided; manager Ricardo has SafeStaff books and is working on completing training. Certificates will be filled out by next unannounced inspection
- Observed floor area(s) covered with standing water; cook line.
- Critical - Observed food stored on floor; case of hash browns in storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; sausage, burger, waffle mix and steak at 50-55F in right side of reach in cooler; manager moved all potentially hazardous food to cold side of cooler. Don't use right side until repair has been made.
- Observed single-service items stored on floor; case of cutlery aand thank you bags in storage room.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications; requirements on machine state minimum 156F wash temp - actual wash temp 120F.
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11/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions; kitchen.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location; big ice scoop on drainboard.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. (Asst. Manager Riccardo already has appt. to take CFM test.)
- Critical - Observed bathroom facility in disrepair; men's room urinal.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; shell eggs next to margarine spread in walk in cooler.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit; 100F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; ham and hash browns 47F in make table.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served; basket of eggs on cook line.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; milk in reach in cooler.
- Observed single-service articles stored without protection from contamination; cups in dispensing sleeves need cover on top.
- Critical - Observed small flying insects in dining area.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory; dish area soap won't dispense.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location; ice scoop on sink drainboard.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking; shell eggs on cookline. Corrected On Site.
- Observed single-service articles stored without protection from contamination; cups in dispensers need covers on top.
- Critical - Observed toxic item stored by utensils; windex and cleaner at front counter.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above; grravy 124F. Corrected On Site.
- Critical. No conspicuously located thermometer in holding units; reach in coolers.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands; shell eggs to ham to bread.
- 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; dirty dishes to clean dishes.
- Critical. Observed employee fail to wash hands when donning gloves.
- Critical. Observed employee fail to wash hands when donning gloves.
- Observed nonfood-contact equipment in poor repair; reach in cooler motor leaking into cooler - 3-door cooler.
- Observed walk-in cooler gasket torn/in disrepair; both reach in coolers.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets; 3-door coooler.
- Critical. Observed soiled reach-in cooler gaskets; line cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or old food deposits; waffle irons and toaster under prep table.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue; bottom of 3-door cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls; ice scoop on dirty sink drain board.
- Observed single-service items stored on floor; case of to go boxes in storage room.
- Observed single-service articles stored without protection from contamination; cups in dispensers need protection on top.
- Critical. Observed the presence of insects, rodents, or other pests; ants in hall by door to storeroom.
- Critical. Observed the presence of insects, rodents, or other pests; blue striped skink (lizard) in storeroom.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. HAM. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. ICE OUT FRONT (NO BUSINESS AT THE TIME). Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water.
- Clean wiping cloth not properly stored. IN HANDWASH SINK.
- Critical. Observed buildup of soiled material on waffle machine.
- Clean plates, cups, and bowls not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink. LEAKING.
- Observed leaking pipe at plumbing fixture. HAND WASH SINK NEAR DISHMACHINE - LEAKING HOT WATER WHEN TURNED ON.
- Critical. Observed handwash sink used for purposes other than handwashing. WIPING CLOTH IN SINK.
- Observed grease & debris accumulated under cooking equipment.
- No copy of latest inspection report.
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5/17/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding unit/dry storage area. HAMBURGER PATTIES IN WALKIN FREEZER. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ONLY 165 degrees.
- Critical. Handwash sink not cleaned. OUT FRONT. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw shell eggs in use and stored over raw meats. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. TEA. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. CARRYOUT TRAYS OUT FRONT. Corrected On Site.
- Observed single-service items stored on floor. NAPKINS & CARRYOUT TRAYS IN STOCKROOM. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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10/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/30/2008 | Routine - Food | Emergency order recommended |
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