- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment in kitchen .
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout food establishment .
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Faucet/handle missing at plumbing fixture. Hand sink at soiled utensil area. **Repeat Violation**
- Basic - Inaccurate/damaged temperature gauge(s) on dish machine . Wash 0f, rinse 90f
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Dead lizard under stove and on glue trap at door .
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No indicator on heat strip .
- High Priority - Small flying insects in waitress ware washing area.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Records/documents for required employee training appear to be falsified. Photo copies of employee training and white out used on paperwork .
- Intermediate - Soil residue in food storage containers. ALL FOOD EQUIPMENT . **Repeat Violation**
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12/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment in kitchen .
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout food establishment .
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tea urn .
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Faucet/handle missing at plumbing fixture. Hand sink at soiled utensil area. **Repeat Violation**
- Basic - Ice buildup in chest freezer.
- Basic - Inaccurate/damaged temperature gauge(s) on dish machine . Wash 0°f, rinse 90°f
- Basic - Nonfood-contact equipment in poor repair. Walkin in cooler containing PHF / TCS FOODS - ambient air temp 48°f . **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Dead lizard under stove and on glue trap at door .
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons . **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Various food items . **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Chicken 48°f, potato 48°f, greens 49°f, cottage cheese 47°f **Admin Complaint** **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No indicator on heat strip .
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 100-200 dry rodent droppings in walk- in cooler unit used for glass storage located near right of waitress station .
- High Priority - Small flying insects in waitress ware washing area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken, potato, cottage cheese , greens in walk-in cooler .
- 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. Ham **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Reach-in cooler shelves soiled with food debris. Throughout food establishment
- Intermediate - Records/documents for required employee training appear to be falsified. Photo copies of employee training and white out used on paperwork .
- Intermediate - Soil residue in food storage containers. ALL FOOD EQUIPMENT . **Repeat Violation**
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11/25/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Build-up of grease on nonfood-contact surface. ALL FOOD EQUIPMENT. KITCHEN. **Repeat Violation**
- Basic - Ceiling in disrepair. Walkin cooler.
- Basic - Faucet/handle missing at plumbing fixture. Handsink at soiled utensil area.
- Basic - Food debris accumulated on kitchen floor. Throughout food establishment.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Screen in door torn/in poor repair - vermin present. Side entrance.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Cooler containing dressings.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Front area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Utensil storage area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service area and utensil storage area.**Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Front utensil storage area.
- Intermediate - Soil residue in food storage containers. Throughout food establishment.
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9/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. ALL FOOD EQUIPMENT. KITCHEN. **Repeat Violation**
- Basic - Ceiling in disrepair. Walkin cooler.
- Basic - Faucet/handle missing at plumbing fixture. Handsink at soiled utensil area.
- Basic - Food debris accumulated on kitchen floor. Throughout food establishment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Walkin cooler containing PHF/ TCS FOODS - ambient air temp 57°f, Walkin cooler containing dressings - ambient air temp - 66°f. **Repeat Violation**
- Basic - Screen in door torn/in poor repair - vermin present. Side entrance.
- Basic - Single-service articles not stored inverted or protected from contamination. Trays.
- Basic - Stored food not covered in walk-in cooler and holding unit. Kitchen
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Cooler containing dressings.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cottage cheese -54°f, pasta -53°f, beef 52°f , soup 50°f, potato 51°f. VOLUNTARILY DISCARDED. **Admin Complaint**
- High Priority - Displayed food not properly protected from contamination. Sour cream , dressing contaminated by insects in reach in cooler at front area.
- High Priority - Food with mold-like growth. See stop sale. Soup in walkin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixture -83°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Mashed potato 131°f, grits 97°f at steam table. Cooked potatoes on counter top - 85°f. VOLUNTARILY DISCARDED. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ALL PHF/TCS FOODS IN WALKIN COOLER. Temp 50°f - 54°f
- 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 - 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. ALL DELI MEATS. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Utensil storage area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service area and utensil storage area.**Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Front utensil storage area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Buttered fish .
- Intermediate - Soil residue in food storage containers. Throughout food establishment.
- Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso at area used for soiled utensils. **Corrected On-Site**
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9/5/2013 | Routine - Food | Administrative complaint recommended |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. FOODS OBSERVED BETWEEN 52-56 **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SAUSAGE AT 126 on steamtable **Admin Complaint**
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9/5/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Build-up of grease on ALL cooking equipment.
- Basic - Carbon dioxide tank not adequately secured.
- Basic - Dishmachine not washing/rinsing or SANITIZING properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Walk In Cooler not maintaining PH/TCS FOODS at proper temperature of 41° or below. DO NOT USE UNTIL REPAIR IS MADE.
- Basic - Gravy, and Sausage stored in steamtable not covered.
- Basic - Holes in ceiling in men's restroom.
- Basic - Inaccurate/damaged pressure gauge on dishmachine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking evaporator in walk in cooler. **Repeat Violation**
- Basic - Shortening stored on floor in kitchen.
- Basic - Walk-in cooler and upright freezer shelves soiled with encrusted food debris.
- High Priority - License expired within 30 days after expiration date.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. FOODS OBSERVED BETWEEN 52-56° **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint**
- 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. TOAST. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SAUSAGE AT 126° on steamtable **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. All Deli Meats. **Admin Complaint**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in waitress area. **Repeat Violation**
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6/25/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 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. CHEESE.
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2/4/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust and grease on ALL equipment.
- Basic - Employee jacket stored on top of buns.
- Basic - Leaking evaporator in walk in cooler.
- Basic - Reuse of single-service articles. SYRUP BOTTLES.
- Basic - Soil residue build-up on walk in cooler fan guards, and ceiling.
- Basic - Standing water in three-compartment sink/three-compartment sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. BACON NOT FULLY COOKED HELD AT ROOM TEMPERATURE.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. TOAST. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, Eggs, Coleslaw, Milk, Cheese Hamburger, and Bologna 48-50? F. in walk in cooler #1 Homemade Cole Slaw at 58? F. in walk in cooler #2.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 107? F. In warmer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ALL PHF/TCS FOODS IN BOTH WALKIN COOLERS.
- 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. CHEESE.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sinks in restrooms.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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. Photo Copies. **Repeat Violation**
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1/29/2013 | Complaint Full | Warning Issued |
- CArbon dioxide/helium tanks not adequately secured. Corrected on site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All potentially hazardous foods were moved to front walk in cooler. Pepsi was called for repair. Corrected on site.
- Floors not maintained smooth and durable. Walk in cooler floor.
- Light not functioning in front walk in cooler.
- Critical - No conspicuously located thermometer in holding unit. both reach in freezer's in kitchen area.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected on site.
- Critical - Observed bare hand contact with ready-to-eat food by employees and establishment has no approve Alternative Operating Procedure in effect. Observed employee touch cooked bacon and placed in walk in cooler. Corrected on site.
- Critical - Observed cloth used as a food-contact surface. Cloth towel over bacon and biscuits in grill area. Corrected on site.
- Critical - Observed employee food safety training photo copied.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat food in reach in cooler.
- Observed reuse of single-service articles. Egg crates throughout kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. Beef, cottage cheese, soups, fish, chicken, potatoes and ham in walk in cooler. Corrected on site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Ham, corned beef hash, meatloaf, soup and pasta in walk in cooler.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tank not secure.
- Clean cups wet nesting at service station.
- Critical - Cloth towels used to cover bacon and biscuits.
- Critical - Coleslaw uncovered in walk-in cooler. Box of tea bags in storage area uncovered.
- Critical - Debris on clean plates under prep table.
- Critical - Dishmachine not sanitizing. High temp - 145?F.
- Egg crate reused as a pan cover over hashbrowns in walk-in cooler.
- Critical - Employee coughed in hands and continued food prep. COS.
- Critical - Employee food on prep table. COS. Cooked repeatedly wiped hands on towel hanging from points
- Critical - Employee training certificated photo copied.
- Critical - Exposed wires under dishmachine. COS.
- Critical - Extension cord connection in wet area on floor under soda machine.
- Floor in walk-in cooler soiled. Trash and residue on floors throughout kitchen.
- Critical - Ham and buttermilk in walk-om cooler not date marked.
- Interior of box freezer in center of kitchen soiled.
- Critical - Large LP gas tank outside not protected from damage by vehicles.
- Lid of box freezer in disrepair.
- Numerous areas of kitchen lacking proper light. No lights in some areas, dim lights in others.
- Critical - One dead roach on floor in center kitchen, one under table in waitress area, two under table near ice machine, one in slop bucket. COS.
- Critical - Raw sausage over tomatoes in walk-in cooler. Open frozen chicken above ready to eat foods in chest freezer.
- Critical - Roast beef dated 05/05/12, corned beef dated 05/07/12. Past 7-day expiration. Stop sale issued.
- Critical - Screen door opening to outside not properly sealed. Large gaps around door.
- Critical - Slicer soiled.
- Critical - Thermometer of Pepsi cooler not conspicuous. COS.
- Tongs (cleaned) stored with contact of wall.
- Water damage underneath cabinet at handsink by dishwashing area.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illnesses.
- Exhaust fan inoperable in bathrooms.
- Critical - Hot water not provided/shut off at employee hand wash sink kn restrooms.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen Area and Server Area.
- Observed black residue build-up on fan in ceiling and small kitchen fan.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed hole in ceiling in mens restroom. Repeat Violation.
- Observed objectionable odor which appears to be coming from grease trap. Repeat Violation.
- Critical - Observed potentially hazardous food thawing at room temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled sanitize solution bucket. Corrected On Site.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by the grill has ambient temperature of 60 F . Repeat Violation. DO NOT USE UNIT UNTIL REPAIRED .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Potato inside reach in cooler at 52-54 F Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Men's restroom . Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Light not functioning. Front walk in .
- Objectionable odors from the grease trap .
- Critical - Observed food employee training done on photo copied material .
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Observed hole in ceiling. Men's restroom .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground beef inside walk in cooler @ 45 F .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken , ham , potato and sausage inside the reach in cooler by the grill holding at 52 F - 55 F . Repeat Violation.
- Critical - Observed uncovered flourbelow the prep table .
- Critical - Observed uncovered gravy inside the walk in cooler .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato in sauce inside reach in holding @ 44 F ,beef @ 44 F & ham at 46 F. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potato in suace from the previous day not cooled to 41 F within 6 hours . Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in kitchen not maintaining potentially hazardous food at required temperatures . All potentially hazardous food moved to other cold unit . Corrected On Site.
- Critical. Observed paper towel used as a food-contact surface for cooked potato in sauce .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reuse of single-use corned beef container . Corrected On Site.
- Plumbing system in disrepair. Urinal in men's restroom out of order .
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Exit signs not properly illuminated. For reporting purposes only.Front door .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Waiting station .
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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9/21/2010 | 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. Opened jug of butter milk inside the walk in not date marked .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sliced roast beef /pork inside walk in not date marked .
- Critical. Observed uncovered food in holding unit/dry storage area. Flour below prep table not covered . Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl used to scoop flour . Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Cabinet below the hand sink ithe kItchen in poor repair .
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation. Gaskets on order .
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of debris, below the prep table in the kitchen .
- Critical. Electrical outlet switch in men's bathroom in poor repair/tuggle is insecure . For reporting purposes only.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap at the bottom of side screen door .
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. By the front porch .
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11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed rusty cans of sweet potato on storage shelf .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage inside reach in cooler holding at 45 F . Corrected On Site.
- Observed nonfood-grade containers used for food storage. Plastic shopping bags used for food storage inside the freezer .
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust below the triple sink .
- No cleaning done at the grease trap , emiting objectionable odor .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap at the bottom of side screen door .
- Observed wall soiled with accumulated grease above the fryers .
- Light not functioning. Front storage room .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. By the front porch .
- Critical. Establishment operating without a current Hotel and Restaurant license. License is delinquent .
- 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. Food employee training on hand expired 6/08 . This violation must be corrected by : 11/17/09.
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9/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Complaint Full | Inspection Completed - No Further Action |
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