- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table unit on cookline where cut tomatoes are stored. And at front dairy cooler.
- Basic - Wall in disrepair. In very back of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Make table at grill 61°f sliced cheese, real butter cup at front counter 61°f. Products were not in the process of preparation or cooling. both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: operator poured large amount of ice under both products. Products were not being controlled by time either.
- 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.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking pans have accumulation of black debris. Bacon pans
- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance before the egg cooking area.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee cooking on the line **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking / serving utensils in water at 91° **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside the biscuit oven Inside the convection oven
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under the hood
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler before the the fryer area **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on the top of the unit next to the hand sink **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated onions 76°- iced/ hot dogs 48° prep cooler- rechecked 37° /hot dogs 47° walk in cooler / raw bacon 46° walk in cooler- moved to the freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs sitting on the shelf before the egg cooking area unmarked. Moved to walk in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solutions in the food area **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin at the drive thru window Large ice machine **Repeat Violation**
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue. Throughout
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in the foods areas. **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Soiled apron under the egg cooking unit. Cell phone .*Corrected On-Site** **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at 122° degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon on the top of the reach in cooler 46°. Removed to the walk in freezer. Hamburger in prep cooler 46°. (hamburger was one party discarded by manager.). ( Raw Bacon rechecked at 40°) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rehydrated onions on the line not time marked.
- High Priority - Quat sanitizer in bucket not at proper minimum strength. 0ppm
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at the cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine at the drive thru
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Krystal freeze at the frontline counter.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Back of the flat top.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Hot cups . **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellphone on the prep surface at the cook line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Manager on the prep food line **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 75? at the cookline, cheese 47?. Ice melted.
- High Priority - Toxic substance/chemical stored by or with food. Concrete cleaner spray bottle next to the bag in a box in the rear.
- Intermediate - Accumulation of black mold-like substance inside the ice bin at the drive thru window.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. (Used inspectors test kit.)
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of soda at the prep table. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket on the table next to the egg cook line. Employee jacket over the wing boxes in the rear
- Basic - Floor area(s) covered with standing water. Ware washing area.
- Basic - Food storage container/container lid cracked or broken. Plastic onion container next to the burger station. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Serving utensils in water at 92?. Water corrected to 141? **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cooler before the cook One.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Bucket next to the biscuit oven heavily soiled.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on the shelf at the egg cooking area/ coffee filters at the front line.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. She'll eggs at the cook line at 54?. Manager stated eggs were pulled at 8:15am. Eggs iced.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili was 92? at the cooking area.
- High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Square eggs were 144? coming from cooking area. Returned to steamer - final at 157? **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Star k clean solution next to the to go containers on the top of the biscuit oven. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sausage/bacon trays too encrusted with grease.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep cooler before the cook line area.
- Intermediate - No soap provided at handwash sink. Hand sink at the cook line.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Manager was able to list the big 5 foodborne illnesses.
- Lights missing the proper shield, sleeve coatings or covers. Broken light shield at the drive thru window .
- Lights missing the proper shield, sleeve coatings or covers. Light shield missing at the warewashing sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee hired less than 60 days.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle , open cup of energy drink on the grilling area. Corrected On Site.
- Critical - Observed cooking utensils stored in sanitizing solution and being used without air drying. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils at the cooking area. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Remove old labels from the onion containers. Repeat Violation.
- Critical - Observed raw bacon stored on the three compartment sink next to the sanitizing solution . Corrected On Site. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To-go containers not stored inverted at the grilling area. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. Fabuloso at the egg station. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for the bucket at the grill area 0ppm. Corrected On Site.
- Soiled aprons not kept in a suitable container prior to laundering. Soiled apron left on the shelf above the grilling area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for Kim Riesly and Jasmine Williams. (other employees working did not have proof of employee training)
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, for quaternary sanitizer.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, around outside of smoothie machine. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. Smoothie machine. Repeat Violation.
- Observed clean utensils/equipment stored in dirty container above three-compartment sink. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, small prep cooler by handsink on cook line.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook cooking eggs opening raw eggs with gloves on and not changing gloves and washing hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor, under prep table across from fryers.
- Observed gaskets with slimy/mold-like build-up, reach in freezer across from fryers.
- Observed gaskets with slimy/mold-like build-up, under cook line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, water only 130F and water was dirty. Corrected On Site.
- Observed insect control device installed over drinks cups and lids at drive thru window.
- Observed old labels stuck to food containers after cleaning, on rack above three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, creamers 68F. Creamers rechecked at 43 degrees . Corrected On Site.
- Observed residue build-up on nonfood-contact surface, racks in blodgett oven.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, quaternary sanitizer in three-compartment sink over 400 ppm.
- Observed single-service articles improperly stored, not inverted or protected on cookline.
- Critical - Observed toxic item stored by food, chemical bottles stored with coffee packets at front counter. Corrected On Site.
- Critical - Observed toxic item stored by food, fabuloso cleaning liquid stored with crispy onions under cook line. Corrected On Site.
- Observed utensils in poor condition, egg container broken on cook line.
- Obseved hood filters in disrepair.
- Critical - Portable fire extinguisher not fully charged, by back door. For reporting purposes only.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, on floor by back door. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fries 119F in warmer without timemarking. Corrected On Site.
- Critical - Raw bacon stored on three-compartment sink chemical with clean equipment. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, cook line. Corrected On Site.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at the salad station testing at 56/57 degrees. Technician on-site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler before the hamburger cookline tested at 45 degrees. Technician on-site. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. The storage rack in the reach in freezer chipped /rusted.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No suitable facilities provided to store employee clothing and other possessions. Employee purse in the food area at the frontline . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Observed nonfood-contact equipment in poor repair. Handsink towel dispenser at the cookline not dispensing the paper.
- Observed nonfood-contact equipment in poor repair. Ice machine at the frontline counter clogged, ice in water-melting. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Salad reach in cooler door not closing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 55 degrees, reach in cooler at steamer. Cheese replaced. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn dogs 57 degrees , weiners 56 degrees reach in cooler before the steamer, hamburgers 56 degrees, reach in cooler at steamer . Removed to walk in freezer -rechecked corn dogs at 36 degrees , weiners at 38 degrees, hamburgers 35 degrees. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizing solution bucket used for wiping had a scub pad in use at the cookline . Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Serving containers on the shelf next to the small prep cooler before cookline.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler at the cookline.
- Observed build-up of heavy grease on nonfood-contact surface. Under the fry hopper.
- Critical - Observed buildup of residue around the nozzles of the shake machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster .
- Observed ice scoop with handle in contact with ice. Drive thru window. Corrected On Site.
- Critical - Prep surface not sanitized after contamination and prior to use. Hose at the sanitizing equipment not dispensing the solution to the buckets/warewashing sink. Corrected On Site.
- Critical - Towel buckets chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.
- Critical - Warewashing sink chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed employee washing off the spatula at the hamburger cookline into the sanitizing solution. All utensils must be washed, rinsed, sanitized and air dried.
- 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 expired food handler cards. Employees must be trained within 60 days.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, under and between the soda dispensing nozzles.
- Observed build-up of slimey substance inside the surface of drain tray at the soda station.
- Critical - Observed buildup of black residue around the dispensing nozzles of the krystal freeze machine at the frontline.
- Observed dusty ceiling air conditioning vent cover above the 3-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bacon and sausage pans heavily encrusted with old food and grease.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Detail cleaning inside the convection oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. InsidE the cup holder at the drive thru window.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Mustard holder very soiled , cracked.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic container without handle scooping the re-hydrated onions. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler before the fryers. Repeat Violation.
- Critical - Observed soil buildup inside ice bin at the frontline counter.
- Critical - Observed toxic item stored in food preparation area. Jar of healing ointment at the egg cooking area. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle at the egg cooking area. Corrected On Site.
- Critical - Prep surface not sanitized after contamination and prior to use. Buckets for wiping surfaces had no sanitizing solution. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for the buckets. Buckets tested at 0ppm. Corrected On Site. Repeat Violation.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler at the frontline with milk.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler before the burger cookline.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed cook placed raw sausage in the oven with gloves on her hand, went straight to the bread with the same gloves without washing her hands. Corrected On Site.
- Observed employee with no hair restraint. Manager on the cookline cooking eggs. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager in her watch while preparing eggs.
- Observed gaskets with build up of residue at the cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler before the fryers.
- Observed old food stuck to clean dishware/utensils. Old food inside the clean ladels hanging above the dishwashing area.
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Serving containers at the cookline. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Cleaning solution stored at the coffee station at the frontline counter. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Remove black substance around the 3-compartment sink.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bucket 0ppm . Corrected On Site.
- Wet mop not hung to dry.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding units throughout . Cheese reach in cooler at the cookline. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken patties over the bread in the walk in freezer. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on the top of the ice machine.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Cup with the handle inside the onions at the cookline. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee at the cookline pulled up pants, continue using gloves without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of soda on the prepline area. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizing solution bucket at the cookline. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Krstal containers on the shelf at the makeline cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling vent soiled with accumulated dust above the warewashing area.
- Observed moldy ceiling tiles air conditioning vent covers at the cooking area.
- Light coatings or covers in the rear kitchen area.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled aprons stored on the shelf with the french containers. Corrected On Site.
- 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. Training expired 8/10/07.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [Thermometers missing throughout in the coolers/freezer in the kitchen area]. Repeat Violation.
- 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. [No handle cup scooping the shredded onions] Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Serving spoons at at cookline 112 degrees]. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Cook cooking with watch on hand]. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Open cup of soda on the rack at the cookline area].
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of black substance in the interior of ice machine at the drive thru window .
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Detail cleaning inside the convection oven].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Serving containers at the cookline ]. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. [Employee's using the handsink at the coffee area to dump the coffee grounds.].
- Observed floor area(s) covered with standing water around the 3-compartment sink. [Sink is overflowing at the mouth of the drain when one or all compartment of waste water is discharged from the sink]
- Critical. Observed toxic item stored by utensils. [Active liquid enzymes bioenzymatic bathroom cleaner on the rack with the clean storage containers]. Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Quat solution 400ppm + at the 3-sink].
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [All coolers].
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Cooking utensils in water at 129 degrees ]. Corrected On Site. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Ice scoop broken off].
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. [Cookline ] Corrected On Site.
- Critical. Observed soil residue in storage containers. [Bus pan with clean utensils on the rack].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the biscuit oven].
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [Screw driver inside the clean utensils on the rack]. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. [Men's restroom ].
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by utensils. [Comet and quick cling oven cleaner on the clean utensil rack at the 3-sink]. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Quat sanitizing solution 300ppm ] Corrected On Site.
- No copy of latest inspection report.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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