- Basic - Food storage container/container lid cracked or broken. **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.(Panko bread crumbs ) **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **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. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.(walk in cooler) **Warning**
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Wings 47°F, sliced cheese 46°F, milk 46°F, ) **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.( some items) **Repeat Violation** **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.(in kitchen) **Warning**(tiles have been purchased just waiting for business to slow down to install)
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar sink) **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.(cooks line) **Warning**
- Basic - Soiled reach-in cooler gaskets.(cooks line) **Warning**
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.(in kitchen) **Warning**(tiles have been purchased just waiting for business to slow down to install)
- Basic - Equipment in poor repair.(2 units on cooks line and walk in not holding items 41F, or below) **Warning**(2units on cooks line are in) (walk in is still out)
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar sink) **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(cooks line) **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.(cooks line) **Warning**
- Basic - Soiled reach-in cooler gaskets.(cooks line) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(2 door across from flat top( crab and artichoke dip 49F, coleslaw 47F, cooked chicken 48F, crab imperial 47F, BBQ pork 49F, 2 door across from flat top( crab and artichoke dip 49F, coleslaw 47F, cooked chicken 48F, crab imperial 47F, BBQ pork 49F, )(Beef rib eye 44F, sliced cheese 44F, ) **Warning**(walk in cooler crab jalapeo 45°F, imperial mix 45°F, brown gravy 44°F, crab dip 45°F, )(2 door reach in across from flat top only item TCS in this unit was hot dogs on ice 37°F, )(2 door across from salamander sliced cheese 39°F, sauce 38°F, )
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2/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile missing.(in kitchen) **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.(bar area) **Warning**
- Basic - Equipment in poor repair.(2 units on cooks line and walk in not holding items 41F, or below) **Warning**
- Basic - Floor area(s) covered with standing water.(on cooks line) **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Leaking pipe at plumbing fixture.(mop bucket) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar sink) **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(cooks line) **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.(cooks line) **Warning**
- Basic - Reuse of single-service articles.(used as a scoop for ranch dressing) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(forks on rack in dish room) **Warning**
- Basic - Soiled reach-in cooler gaskets.(cooks line) **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. (In kitchen) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(2 door across from flat top( crab and artichoke dip 49F, coleslaw 47F, cooked chicken 48F, crab imperial 47F, BBQ pork 49F, 2 door across from flat top( crab and artichoke dip 49F, coleslaw 47F, cooked chicken 48F, crab imperial 47F, BBQ pork 49F, )(Beef rib eye 44F, sliced cheese 44F, ) **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.(some items) **Warning**
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2/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured.(2 tanks under Dish Machine ) **Warning**
- Basic - Ceiling tile missing.(in kitchen) **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.(bar area) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.(cook) **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.(2 units on cooks line and walk in not holding items 41°F, or below) **Warning**
- Basic - Floor area(s) covered with standing water.(on cooks line) **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. (Multiple on cooks line) **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture.(mop bucket) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar sink) **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(cooks line) **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.(cooks line) **Warning**
- Basic - Reuse of single-service articles.(used as a scoop for ranch dressing) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(forks on rack in dish room) **Warning**
- Basic - Soiled reach-in cooler gaskets.(cooks line) **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. (In kitchen) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. (Server) **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(2 door across from flat top( crab and artichoke dip 49°F, coleslaw 47°F, cooked chicken 48°F, crab imperial 47°F, BBQ pork 49°F, 2 door across from flat top( crab and artichoke dip 49°F, coleslaw 47°F, cooked chicken 48°F, crab imperial 47°F, BBQ pork 49°F, )(Beef rib eye 44°F, sliced cheese 44°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( cooked onion 121°F, cooked mushrooms 109°F,)reheated to 165 °F, **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.(dish room hand sink has a hose attached ) **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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.(some items) **Warning**
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2/12/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair.(deep chest freezer does not close properly) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.(doors of reach in coolers) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - old labels on containers **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( fan stored in sink) **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **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.(some items not marked ) **Warning**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. **Warning**(discontinue use until repaired)
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10/25/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair.(deep chest freezer does not close properly) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.(doors of reach in coolers) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Waste line missing at soda gun holster. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Cook line 2 door with double rack cole slaw 47°F, crab imperial 47°F, crab and artichoke 47°F, hot dogs 49°F, )(Cooked chicken 50°F, crab cakes 49°F, raw chicken 50°F, cheese 51°F, lettuce 51°F, )corrective action items moved to lower temp repair man called to correct issues. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( shrimp chowder 125@@ ) ( had chef reheat to 165°F, ) **Corrected On-Site** **Warning**
- 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. Cook line 2 door with double rack cole slaw 47°F, crab imperial 47°F, crab and artichoke 47°F, hot dogs 49°F, **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( fan stored in sink) **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **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.(some items not marked ) **Warning**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. **Warning**
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10/24/2013 | Routine - Food | Warning Issued |
- Basic - 3 Cutting boards have cut marks and is no longer cleanable.
- Basic - Cup used as Ice scoop in contact with ice. **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Water and dishes are cool after cycle. No evidence of hot water at unit. Unit is completely free of water at end of cycle. Concerned that water and sanitizer may not be sufficient for proper cleaning. Gauge reads 80?F after multiple cycles.
- Basic - Employee beverage container, uncovered, on make table. **Corrected On-Site**
- Basic - Equipment in poor repair. Main cook line cooler door pulls off unit when door is opened. Unit s holding at 43?F.
- Basic - Food stored in holding unit not covered. Cheese stored directly on shelf, unwrapped. Discarded by employee. **Corrected On-Site**
- 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. Scoops resting directly in prepared meats salads, slaws. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. Drains to floor at bar. Bucket put under unit to catch drips.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs, slaw, raw beef and other foods at 46?F in cook line make table unit where door is not operating properly. Food iced and returned to unit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over hot dogs in cook line cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Dish room hand sink by 3 compartment sink has a long hose hooked up to sole faucet. Hands cannot be properly washed using this sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dish room. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servsafe training for employees is used.http://www.myfloridalicense.com/dbpr/hr/food-lodging/documents/fs_training_list.pdf
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwashing area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored in crevaces; cook line
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside opened bag of breading
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup inside bulk spice container ; cook line Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup inside container of bleu cheese crumbles; refrig on cook line Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. bar area Corrected On Site. removed and cleaned
- Critical - Observed uncovered food in holding unit/dry storage area. burgers; chest freezer
- Critical - food not properly protected from contamination. shoes stored on top of box of ginger ale ; next to soda dispensing rack
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. pair of 'flip flops' storedon top of canned goods Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. dishwashing area Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. chef knife in crevace - cook line Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of debris on condiment dispensing nozzles. cook line
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. case of lettuce - walk in cooler
- Observed grease accumulated on kitchen floor. under fryers
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cups inside containers of sauce and dressing - cook line Corrected On Site.
- Critical - Observed mop sink used for purposes other than the designated use. hermetically sealed fish portions in mopsink Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. container of raw lobster tail on top of container of chicken salad - walk in cooler Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. cook line
- Critical - Observed small flying insects in bar area. less than 5 fruit flies
- Observed soda gun holster with accumulated slime/debris. bar area
- Critical - Observed uncovered food in holding - container of pepperoni - chest freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken salad - walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. cook line Corrected On Site.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[black cooler]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[rear reachin cooler]
- Critical - Observed employee eating while preparing food.[ice cream on cookline] Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.[black cooler]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[reachin cooler storage room]
- Observed nonfood-contact equipment in poor repair[Damaged achin cooler door/hinge]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed reuse of single-service articles. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[unwrapped straws in reach of customers]
- Observed single-service articles stored without protection from contamination.[TO-GO CONTAINERS NOT INVERTED] Corrected On Site.
- Observed single-service items stored on floor.[storage room]
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7/27/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Violation: 16-02-1 Observed warewashing machine in disrepair.[chain broken at reservoir/stopper]
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5/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No conspicuously located thermometer in holding unit.[cookline]
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food stored in undrained ice.[seafood ]
- Observed ice scoop with handle in contact with ice.[bar area]
- 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. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[walkin cooler door open during delivery] This violation must be corrected by : 5/11/2011.
- Observed reuse of single-service articles.[Aluminum pans]
- Critical - Observed warewashing machine in disrepair.[chain broken at reservoir/stopper]
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5/10/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting board]
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.[cookline]
- Critical. Observed food stored in a prohibited area.[thawing food in mop sink] Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[Tongs hanging from oven door handle]
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed employee with no hair restraint.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting board]
- Waste line missing at soda gun holster.[bar area]
- Critical. No handwashing sign provided at a handsink used by food employees.{DM AREA}
- Critical. Hand wash sink lacking proper hand drying provisions.{BOTH KITCHEN HWS}
- Critical. Handwashing cleanser lacking at handwashing lavatory.{DM AREA}
- Observed unnecessary items on the premise.[OFFICE/STORAGE ROOM]
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2/17/2011.
- 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 This violation must be corrected by : 2/17/2011.
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12/15/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chowder in hot hold.
- Critical. Food not cooked to 145 degrees Fahrenheit or above.Chowder in hot hold at 80 .
- Critical. Observed improper vertical separation of raw animal foods breaded chicken over french fries in reachin freezer.
- Critical. Observed uncovered food in holding unit/dry storage area.Breaded haddock and breaded chicken in reach in freezer.
- Observed employee with no hair restraint.
- Critical. Observed encrusted material on can opener.
- Plumbing system in disrepair.Faucet leaking at triple sink.
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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