- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Covered drink on prep table on cook line, and on rear prep table near dish machine. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In rear WIC and true stand up freezer at end of cook line. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws on bar. Replaced with wrapped straws. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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. Bartender cutting limes at bar with no gloves.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in wait station. Plastic-ware
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Purse stored on food shelf
- Basic - Food stored on floor. Case of crackers
- Basic - Working containers of food removed from original container not identified by common name. Flour container
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination. Front expo area
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone then touched peppers
- High Priority - Toxic substance/chemical stored by or with food.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Cloth on mussels. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Blue halogen lights above prep tables.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Current Hotel and Restaurant license not displayed. Contact the Customer Call Center at 850-487-1395 to request a duplicate copy.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. For on salad make table is not hanging properly, allowing cold air to escape. Ambient air is 58?F.
- Basic - Food stored on floor. Boxes of meat.
- Basic - Multiple Cutting boards have cut marks and are no longer cleanable. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in some holding units.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning. Salsa label on container holding seafood in upright cooler.
- Basic - Plumbing system in disrepair. Cold water handle at left bay of dual faucet 3compartment sink is stripped.
- Basic - Working containers of food removed from original container not identified by common name. Containers holding white powdery or granular substances on table near can storage,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese. Sauce. by immediately discarding. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sauce from walk in unit. by discarding immediately. **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Chlorine is hooked up to machine but test strip for chlorine did not turn color either.
- 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. Salad prep cooler on main cookline has problem with door and hinge allowing unit to hold at 58?F.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauce from previous day in walk in cooler at 51?F. No other cooked foods above 40?F in walk in unit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some containers have wrong tags and old dates.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. 4 on front cookline, on on back cookline with heavy dark grooves.
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10/23/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. 4 on front cookline, on on back cookline with heavy dark grooves.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength (0ppm) and less than 160degF rinse temperature.
- Critical - Violation: 53B-08-1 No original card 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. One employee with copied card, no other cards available.
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8/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Soup and minestrone in walk in unit from previous day preparation.]
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength (0ppm) and less than 160degF rinse temperature.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. [Open bread package in tray next to fryer side hand sink where washed hands can drip onto food.]
- Critical - Hand wash sink lacking proper hand drying provisions. [dish room]
- Critical - Handwash sink not accessible for employee use at all times. Cookline handsink near fryers is blocked by tall trash can, sanitizer bucket, maketable upper door (leaning against wall in front of sink), and scrub tools. Bread pan is wedged between make table and hand sink as well. Soap is not easily accessible either at this station.
- Critical - Hot and cold water not provided/shut off at employee hand wash sink at dsh sink area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop stored on cardboard soda boxes on rack by ice machine.]
- Critical - No original card 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. One employee with copied card, no other cards available.
- Observed cutting board grooved/pitted and no longer cleanable. 4 on front cookline, on on back cookline with heavy dark grooves.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [At dish station, employee wearing same gloves to handle dirty then clean dishes.]
- Critical - Observed handwash sink used for purposes other than handwashing. [Ice and straws/stirrers in cookline hand sink near fryers.]
- Observed plastic ice scoop with handle in contact with ice at wait station soda machine.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw beef over raw fish in walk in cooler.]
- Critical - Observed roach activity as evidenced by 2 small live roaches under salad side cookline hand sink.
- Critical - Ready-to-eat, cooked pasta dated marked for 17-26 in walk in cooler, allowing longer than 7 days of use.
- Critical - Required consumer advisory for cooked to order burgers not provided on lunch menu.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). [Minestrone Soup and Sauce]
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions-indoor bar handsink and outdoor bar handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory-indoor bar handsink and outdoor bar handsink
- Critical - Hot water not provided/shut off at employee hand wash sink-bar Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees-indoor bar handsink and outdoor bar handsink
- 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.
- Observed one of two faucets not working at three compartment sink Corrected On Site.
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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