- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Unit# 6 Turkey 52. Ham 49. Poultry 49. 53. Beef 50. See stop sale **Warning** 9/22: the unit is down not in use
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Unit #1: lettuce 56. See stop sale **Warning** 9/22 the unit is down not in use
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. unit #4: Poultry 44-54. Cabbage 47. Potato salad 50. See stop sale **Warning** 9/22: the unit is down not in use
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Equipment drain line draining into handwash sink. A the bar **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. Unit 8 **Warning** 9/22: wasn't cleaned
|
09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. The rear area hand sink The ice bucket scoop holder **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Unit# 6 Turkey 52. Ham 49. Poultry 49. 53. Beef 50. See stop sale **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 44. Tomato 44. 44. In the main walk in cooler in the rear prep area **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Unit # 7: milk 47 See stop sale **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Unit #1: lettuce 56. See stop sale **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The cook **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. To the red hose in the mop closet **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. unit #4: Poultry 44-54. Cabbage 47. Potato salad 50. See stop sale **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The prep sinks x3 in the rear line **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at the wait staff are **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Equipment drain line draining into handwash sink. A the bar **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The ice scoop was in contact with a soiled wheel when the wheel was being held in the ice scoops bux **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. In the main walk in cooler: ribs 57. Poultry 44. 44. Cooling since the previous day. See stop sale ribs **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. Unit 8 **Warning**
|
09/19/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese 46. Poultry 46. 46. C slaw 45. Unit no. 4 all vio's air flow use less backups, place items on sheet tray to promote air flow
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm both at a bucket and at the three compartment sink
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. All sinks were without hot water
|
1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. On the cook line
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sani buckets
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. The cutting boards were stored on the floor next the the hand sink in the rear prep area
- Basic - Equipment in poor repair. Standing water in unit no 8 **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 44 in the top portion of unit 1
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 44. 44 in containers in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 51. Cheese 47. Potato salad 51 all in the top portion of unit 4. The heat lamp installed over the unit is affecting its ability to keep the cold held foods at temp
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items held in the reach in cooler by the heat lamp at unit 4.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For the bar
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Marked exit/path to marked exit blocked. For reporting purposes only. Kegs stored in hallway marked exit
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/28/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. All bar hand sinks **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The dish machine baskets
- Basic - Equipment in poor repair. Standing water in unit 8
- Basic - Floor area(s) covered with standing water. Bar in the walk in cooler
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cook line
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit no7
- Basic - Plumbing system in disrepair. Slow drain on the cook line
- Basic - Single-service items stored on floor in dry storage area. Solo cups **Corrected On-Site** **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Of the sanitary buckets.
- 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. Employee cutting peppers for later use **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Facility has no hot water.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44-46, 47 in unit no3. Eggs 51, Mac n cheese 48, sour cream 50 in unit no1. Sour cream 51 in unit no7. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over plates in reach in freezer no 9 **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Employee touching peppers for later use
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sour cream in unit 1 and 7. Mac n cheese unit no 1 **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. On the cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area **Corrected On-Site**
- 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. Unit 7, unit 1, the left side of unit 3 **Admin Complaint**
- 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. Milk at the bar walk in cooler
- Intermediate - Employee used handwash sink as a dump sink. Wait staff area
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 77 at the rear hand sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. All sinks lack hot water
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Blue cheese in unit no 8
|
1/10/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit #1 is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit #3 is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit #7 is in op do not use for the safe storage of temperature controlled foods
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. poultry 14 bins, 46, 47, 46, 48 f degrees in the walk in cooler two or more days
- Nonfood-contact equipment not designed and constructed in a durable manner. a splash guard is missing between thee bar hand sink and the ice bin at the bar
- Critical - Observed buildup of slime and residue on soda dispensing nozzles, heads and body to the unit at the wait staff station closest the bar
- Critical - Observed buildup of slime residue on soda dispensing nozzles heads and body at the wait staff station closest the cookline
- Critical - Observed cloth used as a food-contact surface of drinking glasses at the wait staff station closest the bar
- Observed food debris accumulated on kitchen floor. the entire bar
- Observed food debris accumulated on kitchen floor. under the wait staff station closest the bar
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. two coolers at the bar are extremely soiled
- Observed leaking pipe at plumbing fixture. bar hand sink Repeat Violation.
- Critical - Observed pesticide-emitting strip present in food prep area. fly tape Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 54, 51, 45 f degrees in the storage reach in cooler #1
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 49 f degrees in the storage reach #3
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 51, sour cream 52 f degrees in the storage reach in coole #7
- Observed residue build-up on nonfood-contact surface. wait staff hand sink closest the bar
- Critical - Observed rodent activity as evidenced by old rodent droppings found at the wait staff station closest the bar. corrective action taken cleaned up Corrected On Site.
- Observed single-service items stored on floor. under the two round top tables leading into the kitchen
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a small gap.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in the walk in cooler Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooling violation
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see temps unit #1
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see temps unit #7
|
7/6/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #3 was unplugged as a result of the trash can location. Tech replugged unit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #4. operating at 49 f degrees or higher.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler. Operator stated the AC tech had just left the establishment, Ac tech at facility during the inspection. Retemp at 41 f degrees at 240pm Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm the bucket is empty. replacement not available
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 4 f degrees Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink closest unit #1 on the cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. at the rear prep area hand sink.
- Critical - No Certified Food Manager for establishment. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. beer walk in cooler
- Observed equipment in poor repair. The door to the reach in cooler #7 is broken
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The edges to both flat grills are encrusted with grease
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad 49 f degrees in the prep reach in cooler closest the electrical panels
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry wings 46, 47, 47, cheeses 44, 44, rice 44 f degrees in the walk in cooler. Retemp 240 pm poultry 42-46 items moved closer to the walk in freezer
- Observed rack with slimy/mold-like build-up in the beer walk in cooler
- Observed residue build-up on nonfood-contact surface. The coils to reach in cooler #7 are soiled
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom of the door
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Storage racks in walk-in cooler.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Outside south side of building with hose attached.
- Violation: 36-08-1 Observed floor and wall junctures not coved. Coving missing in a few locations throughout kitchen.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Violation: 37-14-1 Observed ceiling in disrepair. Dry storage room.
- Violation: 42-03-1 Wet mop not hung to dry. Mop sink area. Repeat Violation.
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9/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Container of white powder substance not labeled on bottom shelf of prep table.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Spices in plastic containers not labeled on shelf above prep table.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken and beef cold holding between 48-50 degrees farenheit in cooling drawers at cook line.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 48 degrees farenheit in breading station reach-in cooler.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Bacon cooked (not crispy) cooling at room temperature. Corrected On Site.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooling drawers at cook line. This violation must be corrected by : 7/14/11.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Breading station reach-in cooler. Repeat Violation.
- Critical - Violation: 08A-11-1 Observed opened wine bottle stored in ice used for drinks. Corrected On Site.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Box of fries on floor in walk-in freezer.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Chicken wings cold holding on speed rack not covered.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Pasta on top shelf of dry storage rack in prep area not covered.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop spices.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while prepiaring foods.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table had two drinks on it next to cellery being cut. Corrected On Site.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Stored in cooks back pocket.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. Soda guns at east side of bar.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Dripping off pipes over sauce station.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside fryers and on walls behind fryers.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On knife rack at back prep table.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Storage racks in walk-in cooler.
- Violation: 23-07-1 Observed gaskets with mold-like build-up. Walk in cooler.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Clean Utensils stored in dirty drawer under slicer.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Large to go containers not inverted on top shelf of dry storage room.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Outside south side of building with hose attached.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Dishes stored in hand wash sink in dish room. Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Bar hand wash sink.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Hand wash sink next to can opener.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Hand wash sink in dish room.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 36-08-1 Observed floor and wall junctures not coved. Coving missing in a few locations throughout kitchen.
- Violation: 37-02-1 Observed hole in wall. Around plumbing fixture at mop sink. Repeat Violation.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Violation: 37-14-1 Observed ceiling in disrepair. Dry storage room.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Caps missing over dry storage rack in prep area. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps missing in dry storage room over opened napkins,toilet paper,and large to go containers.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps missing over dish machine.
- Violation: 38-10-1 Light not functioning. Above dry storage rack in prep area.
- Violation: 38-10-1 Light not functioning. Over dish machine.
- Critical - Violation: 41A-08-1 Observed toxic item stored by utensils. Window cleaner stored next to rolled silverware at host stand.
- Critical - Violation: 41A-09-1 Observed toxic item stored in food preparation area. Spray bottle labeled bleach stored on shelf over prep table. Repeat Violation.
- Violation: 42-03-1 Wet mop not hung to dry. Mop sink area. Repeat Violation.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53B-08-1 Observed two employees trainings expired.
|
7/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooling drawers at cook line. This violation must be corrected by : 7/14/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand wash sink in dish room.
- Light not functioning. Above dry storage rack in prep area.
- Light not functioning. Over dish machine.
- Lights missing the proper shield, sleeve coatings or covers. Caps missing over dry storage rack in prep area. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. End caps missing in dry storage room over opened napkins,toilet paper,and large to go containers.
- Lights missing the proper shield, sleeve coatings or covers. End caps missing over dish machine.
- Critical - No conspicuously located thermometer in holding unit. Breading station reach-in cooler. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sink next to can opener.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table had two drinks on it next to cellery being cut. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Observed build-up of grease on nonfood-contact surface. Dripping off pipes over sauce station.
- Observed build-up of grease on nonfood-contact surface. Inside fryers and on walls behind fryers.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda guns at east side of bar.
- Observed ceiling in disrepair. Dry storage room.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Clean Utensils stored in dirty drawer under slicer.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved. Coving missing in a few locations throughout kitchen.
- Critical - Observed food being cooled by nonapproved method. Bacon cooked (not crispy) cooling at room temperature. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while prepiaring foods.
- Critical - Observed food stored on floor. Box of fries on floor in walk-in freezer.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with mold-like build-up. Walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Dishes stored in hand wash sink in dish room. Repeat Violation.
- Observed hole in wall. Around plumbing fixture at mop sink. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop spices.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Critical - Observed opened wine bottle stored in ice used for drinks. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken and beef cold holding between 48-50 degrees farenheit in cooling drawers at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 48 degrees farenheit in breading station reach-in cooler.
- Observed residue build-up on nonfood-contact surface. On knife rack at back prep table.
- Observed residue build-up on nonfood-contact surface. Storage racks in walk-in cooler.
- Observed single-service articles stored without protection from contamination. Large to go containers not inverted on top shelf of dry storage room.
- Critical - Observed toxic item stored by utensils. Window cleaner stored next to rolled silverware at host stand.
- Critical - Observed toxic item stored in food preparation area. Spray bottle labeled bleach stored on shelf over prep table. Repeat Violation.
- Critical - Observed two employees trainings expired.
- Critical - Observed uncovered food in holding unit/dry storage area. Chicken wings cold holding on speed rack not covered.
- Critical - Observed uncovered food in holding unit/dry storage area. Pasta on top shelf of dry storage rack in prep area not covered.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb. Outside south side of building with hose attached.
- Wet mop not hung to dry. Mop sink area. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. Stored in cooks back pocket.
- Critical - Working containers of food removed from original container not identified by common name. Container of white powder substance not labeled on bottom shelf of prep table.
- Critical - Working containers of food removed from original container not identified by common name. Spices in plastic containers not labeled on shelf above prep table.
|
7/13/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws next to microwave at cook line.
- Light not functioning. Hood system cook line.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage and prep area.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler next to hws at cook line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach in cooler next to hws at cook line.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Pan lids stored in hws at cook line. Corrected On Site.
- Observed hole in wall. Around faucet at mop sink.
- Critical - Observed moderate buildup of mold like substance in the interior of ice machine.
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic item stored by utensils. Spray bottle hanging over clean pans.
- Critical - Observed unlabeled spray bottle. Spray bottle with clear liquid.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
|
3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Need a splash guard between the handsink and the makeline reach in cooler.
- Critical. Observed raw animal food [chicken] stored next to the ready-to-eat food [cooked wings] in the walk in cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Foods in the reach in freezer at the fryers area.
- Observed ice scoop with handle in contact with ice at the bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Ice scoop burried in the ice at the kitchen .
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need the quaternary test kit for the sanitizing solution buckets.
- Critical. Observed soil buildup inside ice bin at the waite area.
- Critical. Observed encrusted, soiled material on dicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Observed residue build-up on nonfood-contact surface, under the coffee filter holder at the waite area.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink next to the fryers.
- Observed food debris accumulated on the floor at the entire bar area.
- Light not functioning at the dishwashing machine area.
- No suitable facilities provided to store employee clothing and other possessions. Employee jacket and sun glasses stored on the top of the microwave at the cookline .
- Critical. Observed toxic item stored by utensils. Stainless steel polish next to the slicer.
- Critical. Observed unlabeled spray bottle at the bar.
- Critical. Manager lacking proof of Food Manager Certification. THE ESTABLISHMENT WAS NOT ABLE TO PROVIDE ANY FORM OF PROOF. This violation must be corrected by : 2/8/11.
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12/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wings @ ric @ line Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ranch dressings wic Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over cheeses wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface. paper towel hold @ back hws
- Observed soda gun holster with accumulated slime/debris.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated black debris in mop area.
- Lights missing the proper shield, sleeve coatings or covers.
- Carbon dioxide/helium tanks not adequately secured.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in bar wic
- Critical. Fruits/vegetables not washed prior to preparation. Corrected On Site. wic
- Critical. Observed food stored in ice used for drinks. wine & wi racks Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. @ croutons
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. put raw hamburgs on grill w glove--changed glove not wash hands between
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook chg tasks leaving line chg gloves not wash hands between
- Observed employee with no hair restraint. service; emp scooping rte
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical. Observed soil residue in day trays not discarded after four hourscontainers.
- Critical. Hot water not provided/shut off at employee hand wash sink. @ cook line Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. @ cook line & bar
- Observed wall soiled with accumulated black debris in mop sink areaarea. Repeat Violation.
- Observed personal care item stored with food. jackets
- Critical. Observed container of medicine improperly stored. cough med over prep table & slicer
- Critical. Observed toxic item stored in food preparation area. sani bucketts on food table & blocking hw sink
- Observed unnecessary items on the premise. misc tools
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/30/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Administrative complaint recommended |
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