- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish rack in dish pit area. **Repeat Violation** **Warning** At callback, plastic containers on dish rack wet nesting. At callback, metal containers wet nesting on dish rack in dish pit area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table outside of kitchen. Also wet wiping cloth on prep able across from stove in kitchen. **Repeat Violation** **Warning** At callback, wet wiping cloth not in sanitizer bucket at prep table near entrance to kitchen. At callback, wet wiping cloths on wooden table near drink prep area.
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Mold in ceiling tiles outside of walk in cooler. **Warning** At callback, mold like build up still present on ceiling tile.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish rack in dish pit area. **Repeat Violation** **Warning** At callback, plastic containers on dish rack wet nesting.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table outside of kitchen. Also wet wiping cloth on prep able across from stove in kitchen. **Repeat Violation** **Warning** At callback, wet wiping cloth not in sanitizer bucket at prep table near entrance to kitchen.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink in basement area hangs into sink. **Warning** At callback, spray hose hanging in triple sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on numerous items in make table and walk in cooler. No date marking on cooked meats in cooler, hard boiled eggs, or cooked potatoes. **Repeat Violation** **Warning** At callback, no date marking on moussaka, cooked spinach, cooked beans, and cooked couscous in walk in cooler.
- 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. All Safestaff training expired 3/15/2014. **Warning** At callback, all employee training still expired.
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08/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks near soda soda syrups in kitchen. Owner chained up tanks. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Mold in ceiling tiles outside of walk in cooler. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish rack in dish pit area. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table outside of kitchen. Also wet wiping cloth on prep able across from stove in kitchen. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table in kitchen: Tabbouleh 50°, gyro meat 52°, cut lettuce 56°, cut tomato 56°, feta cheese 52°, hard boiled egg 55°, cooked potato 55°. All items in cooler between 50° and 56°. Corrective action: discarded eggs and potatoes. Instructed operator to move items to working cooler. In walk in cooler: Cooked chickpeas 48°, raw chicken 48°, turkey 50°, ranch dressing 49°, milk 49°, cooked pork 49°, roast 50°, cut melon 49°, falafel 51°, couscous 51°. Stop sale issued for items in cooler since yesterday. Instructed operator to place ice on items and to move items to freezer. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In kitchen reach in freezer next to mop sink, raw chicken over French fries and chicken tenders. Owner moved chicken from above ready to eat items. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink in basement area hangs into sink. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. From make table in kitchen: six hard boiled eggs and one quart of potatoes. From walk in cooler: 4 quarts of chickpeas, 6 lbs cooked pork, 2 quarts of falafel, 1 quart couscous, 1 quart chickpeas. **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. Make table at cook line holding all items between 50° to 56°. Also walk in cooler holding all items from 48° - 51°. Cooler fan blowing 45° ambient by inspector thermometer. Operator contacted maintenance for units. **Repeat Violation** **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. Cooked spinach at 75° and cooked pork at 70° in walk in cooler. Walk in cooler fan blowing air at an ambient temperature of 45°. Items placed in cooler at end of lunch time around 3:00 PM. Instructed operator to move items to freezer or place items on ice. **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. No date marking on numerous items in make table and walk in cooler. No date marking on cooked meats in cooler, hard boiled eggs, or cooked potatoes. **Repeat Violation** **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. All Safestaff training expired 3/15/2014. **Warning**
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08/20/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/16/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used in container of cooked chicken in kitchen reach in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank next to mop sink in kitchen not secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Cartons of oil stored on ground throughout kitchen area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic bins on dish rack. **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Ripped aluminum foil on spice shelf in downstairs kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths not stored in sanitizing solution in dish wash area. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table unit in kitchen cold holding all food at temperatures from 48° to 52°. Inspector thermometer reading ambient air temperature of 48° inside unit. Cut lettuce 52°, ham 50°, Swiss cheese 50°, hummus 50°, feta cheese 48°, cut lettuce 52°, gyro meat 48°, tabouli 48°. Operator turned don thermostat. Corrective action: instructed operator to keep lid closed and to add ice to items in cooler. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees in kitchen engaged in food prep and cooking changed gloves repeatedly without washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen. Small flies in kitchen and dish wash area.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw pork next to ready to eat ham on shelf in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef over seafood in reach in freezer in kitchen next to tall reach in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket in kitchen stored on top of carton of oil. Also bottle of draino on shelf next to clean pans. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of black mold like substance on deflector shield in ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometers in make table unit reading 35° and 40°. Items held in unit at 48° to 52°. Inspector thermometer reading ambient air temp of 48°.
- Intermediate - Encrusted material on can opener blade. Can opener in downstairs prep area. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic bag and metal spoon stored in hand wash sink in kitchen.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. No quat test kit for dish machine.
- Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink in kitchen.
- Intermediate - Reach-in cooler not 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. Reach in cooler make table unit in kitchen cold holding all food at temperatures from 48° to 52°. Inspector thermometer reading ambient air temperature of 48° inside unit. Cut lettuce 52°, ham 50°, Swiss cheese 50°, hummus 50°, feta cheese 48°, cut lettuce 52°, gyro meat 48°, tabouli 48°. Operator turned don thermostat. Corrective action: instructed operator to keep lid closed and to add ice to items in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on cooked meats in kitchen reach in cooler.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Main make table reach in cooler at service window holding all time/temperature controlled for safety food at 46-47. **Warning** All time/temperature controlled for safety food temperatures 47-48° in unit at callback.
- Basic - Interior of microwave soiled with encrusted food debris. Interior top, next to service window in kitchen. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 47, gyro meat 46, tabouli 47, turkey 47, all in reach in main make table reach in cooler at service window. Corrective action - put all product on time control, establishment closes after lunch. **Admin Complaint** **Repeat Violation** All temperatures of time/temperature controlled for safety food in unit 47-48° at callback.
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot handle stripped, hand sink behind bar. **Warning**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. Corrective action - operator started checking temperatures in unit. **Warning**
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12/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bulk flour under prep table, rear of kitchen. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors. **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on storage rack in dish washing area. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Main make table reach in cooler at service window holding all time/temperature controlled for safety food at 46-47°. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Interior top, next to service window in kitchen. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 47°, gyro meat 46°, tabouli 47°, turkey 47°, all in reach in main make table reach in cooler at service window. Corrective action - put all product on time control, establishment closes after lunch. **Admin Complaint** **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. One side broken at buffet. New glass is on order. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing scrub pad. Removed. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot handle stripped, hand sink behind bar. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. Corrective action - operator started checking temperatures in unit. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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9/17/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under prep table storing plates with old food debris buildup, next to make table reach in cooler in kitchen. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors. **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on storage rack in dish washing area. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not adequately covered by sneeze guard, recommend inverting. **Warning**
- High Priority - Displayed food not properly protected from contamination. Brownies at buffet not adequately covered by sneeze guard. Moved further under guard **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged. Rewrapped raw chicken over beef in two door freezer next to grill at cook line. **Warning**
- Intermediate - Encrusted material on can opener blade. Also metal shavings build up. **Repeat Violation** **Warning**
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3/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under prep table storing plates with old food debris buildup, next to make table reach in cooler in kitchen. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors. **Repeat Violation** **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. With clean containers on storage rack in dish washing area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on storage rack in dish washing area. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored on floor. Jugs of frying oil in main kitchen. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Next to make table cooler in kitchen. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple coolers. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not adequately covered by sneeze guard, recommend inverting. **Warning**
- Basic - Stored food not covered in walk-in cooler. Parsley and cut vegetables. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour in feta cheese bucket under prep table by grill in kitchen. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Empty sanitizer jug, replaced. 50 ppm. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Brownies at buffet not adequately covered by sneeze guard. Moved further under guard **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta, hummus, tuna all 47?, cheeses 46?, all in make table reach in cooler at cook line. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Rewrapped raw chicken over beef in two door freezer next to grill at cook line. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Over hand sink in kitchen. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 400 ppm chlorine bar triple sink. **Warning**
- Intermediate - Accumulation of pink substance in the interior of the ice machine. Lip of ice shield, behind ice shield as well. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. Also metal shavings build up. **Repeat Violation** **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspector's thermometer reading 32? in ice water, operator's thermometer reading 20?. Re-calibrated. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice 78? and chicken 79? cooling in walk in cooler. Vented plastic wrap. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not 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. Multiple foods at 46-47? in make table reach in cooler at cook line. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid degreaser on shelf next to ice machine. **Warning**
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3/12/2013 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Over cookline.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed build-up of grease on nonfood-contact surface. Inside fryers, behind doors, hood filters.
- Critical - Observed buildup of black debris in the interior of ice machine. Interior top, behind ice shield.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Under blade sharpener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Items in cold table, under heat lamp, all at cookline.
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Can of flammable foam sealant stored on top of water heater.
- Critical - Observed food being cooled by nonapproved method. Rices and chicken cooling in walk in cooler tightly covered. Corrected On Site. Loosened wrapping.
- Critical - Observed food stored on floor. Jug of frying oil, box of soda syrup, near ice machine. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Evidence of dumping ice into bottom of hand sink in bar area. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Raw fish over cooked meat, walk in cooler.
- Observed single-service articles stored without protection from contamination. Plastic "to-go" lids in dry storage room not inverted.
- Critical - Observed uncovered food in holding unit/dry storage area. Cut vegetables in walk in cooler.
- Critical - Observed unlabeled spray bottle. Red liquid degreaser under triple sink in bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple near server station.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/25/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink behind bar Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. In pepsi cooler in server area with dressings in. Owner put a thermometer in cooler. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug on preperation table
- Critical - Observed encrusted, soiled material on slicer. Under blade sharpner. Owner cleaned. Corrected On Site.
- Critical - Observed food stored on floor. Oil drum container. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Ice in server area handsink. Repeat Violation.
- Critical - Observed interior of microwave soiled. Interior top, on cookline. Owner cleaned. Corrected On Site.
- Observed nonfood-grade bags used for food storage. Cookie dough stored in grocery store/carry out bags in reachin freezer.Manager placed into plastic container. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walkin cooler
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink Repeat Violation.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, cheese and cooked steak at 48-49F in kitchen. Cook placed ice into container below, right after inspector entered kitchen. Pooled eggs for frying on cookline at 70F. All items in walkin cooler temped at 48F (chicken, pork, beef, milk, rice) 12/20/11 At callback on steam table not on ice pan of chicken at 57F, cheese at 54F and Gyro steak at 56F
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Three pans of recently cooked chicken in steam table at 108F. Steam table not plugged in, noor filled with water. All 3 pans of chicken must be discarded by 2:30pm, if not used up. 12/20/11 At callback two pans of chicken at 86F . Chicken held under heat lamps at 114F
- Critical - Violation: 08A-20-1 Food not properly protected from contamination. Pre made salad plates in reachin cooler, stacked on top of each other, with bottom of plates directly touching salad below 11/20/11 At callback salad plates stacked differently, but bottom of plates, still slightly touching salad
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink Repeat Violation.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine in kitchen 12/20/11 At callback bucket at 200ppm chlorine
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12/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler ambiant thermometer reading 48F. All food temped at 48F. Owner turned cooler down. Ambiant thermometer at 42F and dropping, by end of inspection. Corrected On Site. Repeat Violation.
- Critical - Ffood not properly protected from contamination. Pre made salad plates in reachin cooler, stacked on top of each other, with bottom of plates directly touching salad below
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Two cups in kitchen
- Critical - Observed buildup of slime in the interior of ice machine. Bottom of splash guard
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Upright reachin freezer by fryers/oven. And walkin cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in server area being used as a dump sink (ice in sink) and observed a server, fill up glass with water from handsink Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, cheese and cooked steak at 48-49F in kitchen. Cook placed ice into container below, right after inspector entered kitchen. Pooled eggs for frying on cookline at 70F. All items in walkin cooler temped at 48F (chicken, pork, beef, milk, rice)
- Observed residue build-up on nonfood-contact surface. Dishmachine rack and interior of dishmachine
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine in kitchen
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Three pans of recently cooked chicken in steam tableat 108F. Steam table not plugged in,mor filled with water. All 3 pans of chicken must be discarded by 2:3pm, if not used up.
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Container of raw meat stored over RTE Tomatoes, peppers and onions in reachin cooler. And open boxes raw meat and fish stored over RTE raviolis in reachin freezer Container of raw chicken stored over cooked chicken wings
- Violation: 10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of dusty icemachine
- Violation: 15-32-1 Observed reachin cooler gasket torn/in disrepair. Make table cooler Repeat Violation.
- Violation: 25-04-1 Observed single-service items stored on floor. To go cups stored on floor in storage room Still on floor at callback
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink
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4/11/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. By soda boxes and upstairs storage area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler at 47-51 F. Items being relocated between lunch and dinner, and items kept on ice. DO NOT STORE ITEMS IN MAKE TABLE COOLER UNTIL IT CAN MAINTAIN A HOLDING TEMPERATURE OF 41 F OR BELOW Corrected On Site.
- Critical - Displayed food not properly protected from contamination. Cold section at buffet line missing sneeze guard.
- Critical - Hot water not provided/shut off at employee hand wash sink. Kitchen handsink
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of dusty icemachine
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips
- 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.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed bar employee dispose of soda in handsink behind bar Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Container of raw meat stored over RTE Tomatoes, peppers and onions in reachin cooler. And open boxes raw meat and fish stored over RTE raviolis in reachin freezer
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair. Make table cooler Repeat Violation.
- Observed single-service items stored on floor. To go cups stored on floor in storage room
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink
- Critical - Observed unlabeled spray bottle. In cupboard in server area, with purple liquid and behind bar with blue liquid Corrected On Site.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other inside cooks line reach in coolers,chicken ,seafood and other raw meats.
- In-use utensil for potentially hazardous food not stored in a clean, protected location.TONGS HANGING over hood system nozzles.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE MACHINE SCOOP stored above dirty surface of ice machine .
- Observed gaskets/seals on cold holding unit in poor repair.COOKS LINE make table unit GASKETS TORN / BROKEN.
- Observed a nonfood-grade basting brush used in food.PAINT BRUSH used.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed encrusted material on can opener.DOWN STAIRS preparation area.
- Observed gaskets with slimy/mold-like build-up.WALKIN COOLER.
- Observed ICE BUCKETS not inverted ,water nesting present ON TOP OF ICE MACHINE . Repeat Violation.
- Equipment and utensils not properly air-dried.TABLE UTENCILS found in bar area. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.COOKS LINE used as dump sink. Repeat Violation.
- Observed food debris accumulated underneath racks in waLKIN cooler.
- Ceiling tiles missing dishwasher area.
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walk in cooler COOKED FOODS not dated. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Equipment and utensils not properly air-dried.ICE BUCKETS need to be inverted . Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.FOUND TOWEL inside sink BAR and utencil in COOKS LINE sink. Corrected On Site.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.COOKS LINE MAKE TABLE UNIT.
- Critical. No handwashing sign provided at a handsink used by food employees.AT BAR / SERVICE GALLEY / AND DOWNSTAIRS DISHWASHER AREA.
- Critical. Observed an uncovered electrical box. For reporting purposes only.INSIDE WALK IN COOLER.
- No Heimlich maneuver sign posted.
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4/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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