- No Violations Were Observed
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10/23/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Box fan in the kitchen.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cup lids stored on floor in the office.
- Basic - Floor area(s) covered with standing water. At rear exit door.
- Basic - Food stored on floor. Sweet potatoes stored on floor in the dry storage building.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knife stored on cloth towel by the toaster.
- Basic - Leaking pipe at plumbing fixture. The drain pipe under the dish wash sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken **Corrected On-Site**
- Basic - Screen in door torn/in poor repair. Rear door
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Food, mop strings, small trash debris on ground at the rear of the restaurant. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. A container of hand soap stored on shelving with mustard next to the toaster.
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a plate inside the hand wash by the dish wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line reach in cooler.
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Leaking pipe at plumbing fixture. Dish wash sink drain pipe is leaking.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Hand wash sink on the cook line: Part of the drain pipe is missing and water is being drained into a pan.
- Basic - Unnecessary items on the premise. Old grease buckets, old table on ground outside.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop water dump into a hole covered with a grate outside the back door. Water is standing in the hole. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Tomatoes 79° F, Lettuce 81°F, Walk in Cooler: Chicken 56°F, Sausage 52°F, Ham Salad 58°F, Cole Slaw 60°F, Cheese Potatoes 55°F, Bacon 56°F, Bread Pudding 57°F, Grits 57°F, Potato Salad 57°, home Fries 56°F, chili 56°F, Reach in cooler: sausage 45°F. Callback: Walk in cooler:baked potato 82°F, cabbage 55°F, cheese 56°F, bacon 52°F, reach in cooler: sausage 46°F ham 57°F
- 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. Cook line cooler: sausage 45°F, 45°F, 45°F callback: walk in cooler: baked potato 82°F, cabbage 55°F, bacon 52°F, cheese 56°F reach in cooler: sausage 46°F, ham 57°F
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08/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line knife between cutting board and steam table **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Dish wash sink drain pipe is leaking.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Hand wash sink on the cook line: Part of the drain pipe is missing and water is being drained into a pan.
- Basic - Unnecessary items on the premise. Old grease buckets, old table on ground outside.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop water dump into a hole covered with a grate outside the back door. Water is standing in the hole. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being washed are not being sanitized. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Tomatoes 79° F, Lettuce 81°F, Walk in Cooler: Chicken 56°F, Sausage 52°F, Ham Salad 58°F, Cole Slaw 60°F, Cheese Potatoes 55°F, Bacon 56°F, Bread Pudding 57°F, Grits 57°F, Potato Salad 57°, home Fries 56°F, chili 56°F, Reach in cooler: sausage 45°F.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell Eggs 57°F **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tomatoes 79°, Lettuce 81°, chicken 56°F, pork chops 82°F Sausage Links 45°F, 45°F, 45°F
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Grits 111°F, sausage gravy 120°F
- 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. Cook line cooler: sausage 45°F, 45°F, 45°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Home fries, chili, potato salad, ham salad, bread pudding, cole slaw, cheese potatoes, grits **Repeat Violation**
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08/07/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Grill area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout facility. **Warning**
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4/24/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cook-line cooler and steam table **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Fish **Corrected On-Site**
- High Priority - Butter re-served to customers. Buttery spread on dining tables not removed between customers
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer not set up. Observed dishes being wash and rinsed. No sanitizer being used.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Beans 47°F, tuna 45°F, corrective action taken: beans and tuna moved to the refrigerater. customer tables: buttery spread 74° removed from tables
- High Priority - Raw fish thawing at greater than 41 degrees Fahrenheit. Raw fish thawing under slow dripping water. Fish temperature is 58°F and 64°F. Iced
- High Priority - Raw sewage on ground of establishment. Waste water and greased food dump and paint water onto ground outside. **Admin Complaint** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Black substance **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash 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. Beans and tuna made 4/23/14. **Repeat Violation**
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4/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout facility. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Shelf above prep sink **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Grill area. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Throughout facility **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Grill area. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 62. Corrective action: eggs placed in walk-in cooler to cool. **Warning** shell eggs 51°F
- Intermediate - Cutting board(s) stained/soiled. Throughout facility. **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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11/20/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - wastewater disposed of improperly. Mop water dumped into drain outside back door. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of onions and potatoes on floor in outside storage area. **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout facility. **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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen. **Warning**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Waitress area **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door. **Warning**
- Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Shelf above prep sink **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Grill area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Throughout facility **Warning**
- Basic - Stored food not covered in walk-in cooler. Slaw **Warning**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Biscuits next to hand wash sink by front order window. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Grill area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitress station above 200ppm chlorine **Warning**
- High Priority - Employee washed hands with no soap. Grill cook. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 126° **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 62°. Corrective action: eggs placed in walk-in cooler to cool. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout facility. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelves throughout kitchen. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in sink by grill. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. **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. Roast beef in walk-in cooler not date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles by Three compartament sink not labeled. **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. **Warning**
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9/3/2013 | Complaint Full | Warning Issued |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Food stored on floor. Oil.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bowl used as scoop for sugar. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer, reach-in refrigerator
- Basic - Outer openings not protected with self-closing doors. Back screen door, spring unhooked.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back screen door.
- Basic - Screen in door torn/in poor repair. Hole in upper left corner.
- High Priority - Container of medicine improperly stored. Pain reliever over dish sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup on stove 107°, ziti 106°. Re-heat to 165°, now cooling.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee drink on sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup, ziti. Corrective action, re-heat to 165°, now in process of rapid cooling.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed establishment operating without a current license. Expired. Vacate order authorized Rick Akins.
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9/15/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN COOLER AMBIENT AIR 52 F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.SOUP PLACED IN WALK IN COOLER AT 5PM 9-13-12 IS 57 F AT 10:45AM ON 9-14-12
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Establishment operating without a current Hotel and Restaurant license.EXPIRED
- Critical - Hand wash sink lacking proper hand drying provisions.NO PAPERTOWELS AT ANY HANDSINK
- Critical - Handwashing cleanser lacking at handwashing lavatory.IN KITCHEN
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.SCOOP HANDLE IN SUGAR
- Critical - Lack of toilet tissue at each toilet.LADIES
- Critical - No conspicuously located thermometer in holding unit.ALL UNITS
- Critical - No handwashing sign provided at a handsink used by food employees.ALL SINKS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.HEAVY BUILDUP ON ALL SHELVING
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.ON ALL HANDSINKS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.ON SPICE CONTAINERS
- Critical - Observed buildup of slime in the interior of ice machine.HEAVY BUILDUP
- Observed cutting board grooved/pitted and no longer cleanable.THROUGHOUT
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.GLOVE CHANGE
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.IN TRIPLE SINK
- Observed grease accumulated on kitchen floor.HEAVY BUILDUP AT COOKLINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.10LBS HAMBURGER 57 F IN WALK IN COOLER, 15LBS OF CHICKEN 57 F IN WALK IN COOLER, 5 LBS OF PORK CHOPS 57 F IN WALK IN COOLER,5 LBS OF COUNTRY HAM 57 F IN WALK IN COOLER 45 F HAM SALAD AND CHICKEN SALAD 48 F ON BUFFET
- Observed residue build-up on nonfood-contact surface.ON HOOD FILTERS
- Critical - Observed roach activity as evidenced by live roaches found 2 LIVE ROACHES UNDER BUFFET BAR, 50+ LIVE ROACHES AT TRIPLE SINK,4 LIVE ROACHES UNDER HANDSINK AT COOKLINE, 2 LIVE ROACHES IN OFFICE ,25 DEAD ROACHES ON FLOOR IN KITCHEN
- Observed water draining onto floor surface.FROM MAKETABLE AT COOKLINE
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.GAP AT SCREEN BACK DOOR
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.SUGAR
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9/14/2012 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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9/14/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - License expired within 30 days after expiration date.
- Critical - No Certified Food Manager for establishment. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.FREEZERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVING
- Observed cutting board grooved/pitted and no longer cleanable.THROUGHOUT Repeat Violation.
- Critical - Observed food stored on floor.OIL
- Critical - Observed food/ice received from unapproved source.MULLET Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.LUNCHMEAT IN UPRIGHT REACH IN COOLER Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.FISH OVER READY TO EAT IN WALK IN COOLER
- Observed residue build-up on nonfood-contact surface.ICE IN FREEZER
- Critical - Observed toxic item stored by food.WINDEX WITH JELLY Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.ON COUNTER
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6/8/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
6/8/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards Repeat Violation.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. Ciccia certification expired 12/05/2011.
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2/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives in crevice between equipment. Corrected On Site. Repeat Violation.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Using raid in the kitchen.
- Critical - No Certified Food Manager for establishment. Ciccia certification expired 12/05/2011.
- Critical - Observed breading with bugs (wevel-like).
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed cloth used as a food-contact surface. potatoes on a cloth towel
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No sanitizer. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards Repeat Violation.
- Critical - Observed interior of upright freezer soiled with accumulation of food residue.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Employee dragging beverage cup through ice to fill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hashbrowns 76 and cheese 48 degrees f Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. groundbeef and chicken Corrected On Site. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pork roast
- Critical - Observed toxic item stored by food and utensils. raid
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. yams 129 degrees, sausage 112 f Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans, etc in white storage contaniers.
- Critical - Vacuum breaker mising at hose bibb. Mop sink faucet
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12/15/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin. mold-like buildup
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Violation: 24-08-1 Equipment and utensils not properly air-dried. beverage cups
- Critical. Violation: 53B-08-1 No current 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. 4 out of 7 employees expired
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1/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 45 & beef 47 degrees F in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy 124 degrees F, Shepherds pie 95 degrees F Greens 127 degrees F & carrots 101 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Steamtable
- Critical. Observed potentially hazardous food thawed at room temperature. sausage & chicken
- Critical. Observed food stored in undrained ice. Chicken in walkin cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over shrimp in upright freezer
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in crevice between equipment.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands when changing gloves.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food. metal banded
- Observed nonfood-grade containers used for food storage. bread container
- Critical. Observed soil buildup inside ice bin. mold-like buildup
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Equipment and utensils not properly air-dried. beverage cups
- Observed floor area(s) covered with standing water. In front of rear door.
- Critical. No current 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. 4 out of 7 employees expired
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1/10/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese slices
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 57 degrees in sandwich make reachin cooler Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter 85 degrees on cookline. Corrected On Site.
- Critical. Observed papertowel used as a food-contact surface. cheese in reachin cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on oven handle.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands when changing gloves. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. mold-like buildup
- Lights missing the proper shield, sleeve coatings or covers. Walkin Cooler
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5/3/2010 | 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. potato salad, chicken salad Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Sugar in wait area & kitchen
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage Links 129 degrees on steamtable. Corrected On Site.
- Critical. Observed food stored in undrained ice & water. Chicken & potatoes
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook & prep areas Repeat Violation.
- Observed nonfood-grade containers used for food storage. Freezers
- Critical. Observed soil buildup inside ice bin. mold-like buildup
- Critical. Outer openings not protected with self-closing doors. Rear door
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 9/3/2008 | Routine - Food | Administrative complaint recommended |
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