- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile in disrepair. Water damaged at dry storage
- Basic - Duct tape used to repair nonfood-contact surface. To repair chest freezer
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS, not set up
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a room/shed that is not fully enclosed. BAgs of sugar.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Leaking pipe at plumbing fixture.at cafeteria hand washing sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). Cases of cups and lids.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Inside walk in cooler
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Basic - Wood food-contact surface not properly sealed. On dry storage shelves
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 3 containers of cooked spaghetti stored inside walk in cooler with a temperature of 48 f and 58 f. Ambient thermometer inside walk in cooler was at 54 f.also, observed Garlic and oil mixture 55-58 f at prep table(prepped about 1 hour ago). Observed ham at a deli glass cooler with a temperature of 52 f. Observed cheese at the reach in cooler at 66 f. (Operator transferred cheese and ham to another unit. At time of callback inspection, observed mozzarella cheese at 55-57 f inside walk in cooler, fresh garlic and oil mixture at 57 f on top of prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed chicken Chicken empanadas 118-120 f at pastry box, and cooked spaghetti at 96- 98 f at kitchen area At the time of inspection, observed ham croquettes at 118 f and chicken empanadas at 123 finside the pastry hot holding unit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. By back door kitchen entrance
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - 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. Observed a Deli glass cooler with ham at 52 f at the time of inspection.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 3/30/2009
- Intermediate - Handwash sink missing splash guard in food preparation room or area. At cafeteria area
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Walk-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. Observed 3 containers of cooked spaghetti with temperatures of 48 and 58 f inside the walk in cooler. Ambient thermometer had a temperature of 54 f.
|
09/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile in disrepair. Water damaged at dry storage
- Basic - Duct tape used to repair nonfood-contact surface. To repair chest freezer
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS, not set up
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a room/shed that is not fully enclosed. BAgs of sugar.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Leaking pipe at plumbing fixture.at cafeteria hand washing sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). Cases of cups and lids.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Inside walk in cooler
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Basic - Wood food-contact surface not properly sealed. On dry storage shelves
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 3 containers of cooked spaghetti stored inside walk in cooler with a temperature of 48 f and 58 f. Ambient thermometer inside walk in cooler was at 54 f.also, observed Garlic and oil mixture 55-58 f at prep table(prepped about 1 hour ago). Observed ham at a deli glass cooler with a temperature of 52 f. Observed cheese at the reach in cooler at 66 f. (Operator transferred cheese and ham to another unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed chicken Chicken empanadas 118-120 f at pastry box, and cooked spaghetti at 96- 98 f at kitchen area
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. By back door kitchen entrance
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - 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. Observed a Deli glass cooler with ham at 52 f at the time of inspection.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 3/30/2009
- Intermediate - Handwash sink missing splash guard in food preparation room or area. At cafeteria area
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cream of cheese soup
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Walk-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. Observed 3 containers of cooked spaghetti with temperatures of 48 and 58 f inside the walk in cooler. Ambient thermometer had a temperature of 54 f.
|
09/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.heavily rusted.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cup stored in storage room next to office.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.pastry box
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand washing sink.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil mixture at 87 f kept on prep table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 55-61foperator just prepped cheese and transfer product to another unit for rapid cooling)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 118 f(cooked about an hour ago)cooked ground beef 87 cooked an hour ago)ham croquettes 124-129 f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Pork
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored at hand washing sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Kitchen hand washing sink. **Corrected On-Site**
|
3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at pastry box **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated dust.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 63 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. Ham
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees not performing the correct hand washing procedures.
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher
- Intermediate - Hot water not provided/shut off at employee handwash sink. At men''s bathroom on the side dining area
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- 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. Two reach in coolers not maintains temperature. On one unit, ambient thermometer at 57 f, product temp of lasagna at 49 f, Frita at 50 f - second unit -product cheese at 63 f, no ambient thermometer
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
7/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand sink a front counter
- Basic - Food stored in holding unit not covered. Ice cream
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at pastry box **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store bread
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-service items stored on floor. On storage area next to manager's office
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 63 f
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on cloth towel
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine in WC container
- 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. Ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees not performing the correct hand washing procedures.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 CS sink at front counter
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher
- Intermediate - Hot water not provided/shut off at employee handwash sink. At men's bathroom on the side dining area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- 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. Two reach in coolers not maintains temperature. On one unit, ambient thermometer at 57 f, product temp of lasagna at 49 f, Frita at 50 f - second unit -product cheese at 63 f, no ambient thermoter.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
7/23/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(reach in cooler)
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(gaskets)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/15/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Hot water not provided/shut off at employee hand wash sink.[dining room mens restroom]
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit.[reach in units]
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.[back door propped open] Corrected On Site.
- Plumbing system in disrepair.[loose faucet in mens restroom]
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb.
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. FRONT COFFEE AND JUICE STATION
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. KITCHEN
- Observed hole in wall. BEHIND REACH IN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC OIL.
- Critical - Screening is not 16-mesh to the inch.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
5/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC WITH OIL. Corrected On Site.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. EXAUST FAN IN THE KITCHEN DOESN'T HAVE SCREEN. THE OPENING IS TOWARDS OUTSIDE WHICH MAY GIVES ACCESS TO VIRMIN AFTER OPERATION HOURS.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-08-1 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. Pro
|
5/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC WITH OIL. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. EXAUST FAN IN THE KITCHEN DOESN'T HAVE SCREEN. THE OPENING IS TOWARDS OUTSIDE WHICH MAY GIVES ACCESS TO VIRMIN AFTER OPERATION HOURS.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/4/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53B-08-1 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. Pro
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8/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed equipment in poor repair. microwave
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of the reachin cooler.
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated dust.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- 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. Pro
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed attached equipment soiled with accumulated dust.A/C RETURN VENTS
- Observed hole in ceiling.area around vent to hot water heater
- Critical. No Certified Food Manager for establishment.
- 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.60days new empolees
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Plumbing system in disrepair.water off at hand sink Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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. new employees
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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