- No Violations Were Observed
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08/05/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 55°F, flip top cooler at pizza oven at 50°F ambient temperature. Observed at CB Walk in cooler at an ambient temperature of 62°F, was all frozen this morning according to Manager.flip top cooler at pizza oven 40°F.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed at CB all food still above 41°F in walk in cooler. All food either cooked this morning or delivered this morning according to manager.
- High Priority - Portioned Butter at wait station cold held at greater than 41 degrees Fahrenheit at room temperature 52°F, for less than one hour, was placed into refrigerator . Observed Butter at CB in wait area at room temperature 60°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs , deli meat, tomato sauce in walk in cooler 55°F, Pasta 80°F,, over night see stop sale. Ambient temperature in walk in cooler 62°F at CB.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.pasta in walk in cooler. Observed At CB that Pasta in deep plastic containers is between 62°F and 70°F. Was cooked this morning according to Manager.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler. Observed Pasta still covered cooling from last night at 70°F according to chef pasta was from last night.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/04/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises. 5 dead roaches in between pizza prep and bar next to one door glass refrigerator and under card board boxes.
- Basic - Floor tiles missing.in wait area under/ next to glass door refrigerator and soda machine.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soup stored on floor in front of grill
- Basic - soiled floors under equipment in wait area.
- High Priority - 2 Live flies in prep kitchen in the back.
- High Priority - Live, small flying insects in food preparation area. In dish area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Glass door refrigerator next to grill, all items 49°F or above, items were place in unit this morning or got delivered this morning according to manager. Heavy cream, sausage, fish, cheese butter,
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on reach through window, were food orders are placed for pick up from kitchen to wait pick up area.. 12 live roaches under soda machine and in between soda machine and glass door cooler in wait area, next to reach through window in wait food pick up area. 2 live roaches under pizza boxes in pizza prep area. No doors between the areas.
- Intermediate - No probe thermometer provided to measure temperature of food products. Cook has no stem thermometer
- 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. Glass door refrigerator next to grill. Ambient temperature of 55°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in walk in cooler
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08/04/2014 | Routine - Food | Emergency order recommended |
- Basic - 2 Dead roaches on premises one behind bar next to cash register and one at pizza prep station between card box boxes.
- Basic - Ceiling soiled with accumulated food debris.in dish area.
- Basic - Ceiling tile missing in ice machine room and ladies room.
- Basic - Container of tomato sauce stored on floor in kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. Along all walls in dish/prep area.
- Basic - Cutting board has cut marks and is no longer cleanable.at cook line.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In entire kitchen and dish/ prep .area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup not covered on prep table.
- Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 55°F, flip top cooler at pizza oven at 50°F ambient temperature.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water under leaking dish machine and in wait area behind soda machine leaking underneath wall to cook line.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in left wall and door frame at entrance to dish area in front of back door.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture dish machine drain line .
- Basic - No handwashing sign provided at a hand sink used by food employees. In Ladies room
- Basic - Nonfood-contact equipment in poor repair. Ice bin at bar bottom rusted/leaking.
- Basic - Objectionable odor in establishment. At standing water in wait area.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Walk-in cooler floor soiled.
- Basic - Wall in disrepair along prep area and under dish machine and three compartment sink.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cheese and other dairy products cold held at greater than 41 degrees Fahrenheit. 55°F in walk in cooler .
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. 152°F.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook cutting lettuce. Told him to wash hands before putting on his gloves. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook cutting lettuce
- High Priority - Live, small flying insects in food preparation area and ice room.
- High Priority - Portioned Butter at wait station cold held at greater than 41 degrees Fahrenheit at room temperature 52°F, for less than one hour, was placed into refrigerator .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs , deli meat, tomato sauce in walk in cooler 55°F, Pasta 80°F,, over night see stop sale.
- High Priority - Small flying insects in bar area.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Cutting board(s) stained/soiled.at cook line
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink missing in bar area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked bu cardboard taped to sink, because it is not draining.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to prep table removed drain line from hand wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and water.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.pasta in walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training appear to be falsified.
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6/2/2014 | Complaint Full | Warning Issued |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
2/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Drain cover(s) missing. At ice machine and at cook line **Warning**
- Basic - Equipment in poor repair. Door of walk in cooler inside. **Repeat Violation** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Flour scoop handle in contact with Flour. **Warning**
- Basic - Food debris accumulated on kitchen floor. Under prep table in the back **Warning**
- Basic - Food placed in soiled container/equipment. Flour. **Warning**
- Basic - Food stored on floor. Tomato sauce on floor in walk in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coolers at cook line **Warning**
- Basic - Nonfood-contact equipment in poor repair.prep table standing on rusted cans across from dish machine. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On door of walk in cooler **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At prep area **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 54°F, stacked to high for less than 2 hours. Moved half the cheese in refrigerator and cooled to 41°F. **Corrected On-Site** **Warning**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Garlic oil at 84°F **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pre cooked wings at 56°F for less than 2 hours. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato sauce in walk in cooler **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in walk in cooler **Warning**
- 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. **Warning**
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1/8/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated food debris. In dish area.
- Basic - Ceiling tile in disrepair. In dish wash area.
- Basic - Ceiling tile missing in Ladies room.
- Basic - Ceiling tiles in Ladies room had accumulation of mold-like substance.
- Basic - Cove molding at floor/wall juncture broken throughout dish and storage areas.
- Basic - Equipment in poor repair. Walk in cooler interior door torn, with exposed plywood. Walk in cooler at an ambient temperature of 51 F. Glass door cooler at cookline at an ambient temperature of 50F and Flip top cooler at cookline at 50 F.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Exterior of ice machine with rust that has pitted the surface lid fell of.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall next to three compartment sink.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in ice machine area.area.
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8/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In entire dish wash area, ice machine room and dry storage.
- Basic - Ceiling soiled with accumulated food debris. In dish area.
- Basic - Ceiling tile in disrepair. In dish wash area.
- Basic - Ceiling tile missing in Ladies room.
- Basic - Ceiling tiles in Ladies room had accumulation of mold-like substance.
- Basic - Cove molding at floor/wall juncture broken throughout dish and storage areas.
- Basic - Equipment in poor repair. Walk in cooler interior door torn, with exposed plywood. Walk in cooler at an ambient temperature of 51° F. Glass door cooler at cookline at an ambient temperature of 50°F and Flip top cooler at cookline at 50° F.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Exterior of ice machine with rust that has pitted the surface lid fell of.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food storage container/container lid cracked or broken.flour container.
- Basic - Food stored in dry storage area not covered. Container of oil.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall next to three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
- Basic - Nonfood-contact equipment in poor repair. Shelfs sitting on cans and crates.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef.70°F.
- Basic - Soil residue build-up on nonfood-contact surface. In entire walk in cooler , walls and floor.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in ice machine area.area.
- Basic - Walk-in cooler floor soiled.
- Basic - Wall soiled with accumulated food debris. In dish are and behind all the equipment.
- Basic - High Priority - 2 Dead roaches on premises in dish area on shelf and in ice machine room under shelf.
- High Priority - 3 Live flies in kitchen.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, shrimp 52°F in glass cooler at cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken and Shrimp at 55°F in glass door cooler at cookline .
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Sliding glass door cooler at cookline at an ambient temperature of 51°F
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tomato and Bolognese sauce .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomato and Bolognese sauce at 110°F,
- High Priority - Roach activity present as evidenced by live roaches found.2 live roaches inside hole in the wall next to three compartment sink. 2 live roaches in dry storage on the floor under slicer.3 juvenile live roaches in tray where the slicer sits on. Slicer is used inside dry storage room.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler at an ambient temperature of 51°F. Flip top cooler at cookline above 50°F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No soap provided at handwash sink.At cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato sauces in walk in cooler.
- Intermediate - Slicer blade soiled with old food debris.
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8/22/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers.near dish area
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.wait station
- Observed employee with no hair restraint.cooks
- Critical - Observed food stored on floor.pot sauce/line **Corrected On-Site**
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored in food preparation area.shower cleaner food prep **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area.ham dressing pineapple/ true reach in
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage walk in
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.interrior walk in door has jagged metal
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12/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing.rear prep
- Food-contact surface not smooth and easily cleanable.soiled cardboard used inside reach in cooler Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Light not functioning.hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.kitchen Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.line Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.wait station Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.bucket in it Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.cleaning wiping cloths in it Corrected On Site.
- Observed ice scoop with handle in contact with ice.bucket 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.bucket scooping ice Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.chicken tenders/freezer Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.salads snapple reach in/
- Critical - Observed uncovered food in holding unit/dry storage area.sauce walk in Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name-salt/sugar-prep room AND breadcrumbs-slicer room Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--46-50 degrees walkin-pasta, sausage, wings, ham, meatballs.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--*60 degree buttter in Euerest 1 door cooler, stop sale, do not used untill repaired. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--46-51 degrees in glass cooler-cookline-crab, cre, cakes, milk, shrimp, veal, fish, pasta, chicken
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta, cooked meats---cookline and walkin
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-glass in ice-bar
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.-empty-refilled Corrected On Site.
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9/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Ceiling tile missing.-prep room Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-glass cooler-cookline-46-51 degrees.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.--EUEREST 1 door-cookline *63 degrees-stop sale-do not used untill repaired, Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-walkin-67 degrees
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta, cooked meats---cookline and walkin
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.-empty-refilled Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit-walkin.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-cook at fryers
- Critical - Observed buildup of slime in the interior of ice machine.-by back door Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.--bar Repeat Violation.
- Observed ceiling in disrepair.-water damage-kitchen
- Observed floor area(s) covered with standing water.-kitchen
- Observed food debris accumulated on kitchen floor-slicer room.
- Observed greased carboard used on floor-cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-glass in ice-bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--46-50 degrees walkin-pasta, sausage, wings, ham, meatballs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--*60 degree buttter in Euerest 1 door cooler, stop sale, do not used untill repaired. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--46-51 degrees in glass cooler-cookline-crab, cre, cakes, milk, shrimp, veal, fish, pasta, chicken
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) 2 reachins and walkin at 46-51 degrees
- Critical - Working containers of food removed from original container not identified by common name-salt/sugar-prep room AND breadcrumbs-slicer room Repeat Violation.
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9/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/28/2011 | Complaint Full | Call Back - Complied |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Electrical wiring - adequate, good repair
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
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7/27/2011 | Complaint Full | Warning Issued |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast-walkin.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-51-52 degrees Euerest-cooler on cookline-fish, clams, broth, beef-stop sale-DO NOT USE COLER UNTILL maintaining 41 degrees.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-EUEREST COOLER-cookline 51-52 degrees
- Critical - Violation: 22-21-1 Observed soil buildup inside large ice bin by back door. Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue-artic air in flour room-bottom tray soiled.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris--prep area-and flour room Repeat Violation.
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7/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing-prep area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-utensils in gray bucket under prep table
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-EUEREST COOLER-cookline 51-52 degrees
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength--0 ppi-use 3-compartment sink for sanittizing untill machine is repaired.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.-walkway in front of cookline
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice at wait station Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers-ladies room.
- Critical - No conspicuously located thermometer in holding unit-EUEREST-cookline
- Nonfood-contact equipment not designed and constructed in a durable manner-door to ice machine
- Nonfood-contact equipment not designed and constructed in a durable manner-ice cream freezer insulation fell off from cover-wait station.
- Observed ceiling soiled with accumulated food debris--prep area-and flour room Repeat Violation.
- Observed employee with no hair restraint-waitress, prep spanish-man and another pre helper Repeat Violation.
- Critical - Observed food stored in a prohibited area--cut mozzarella put directly in mozzarella carton with no protection between-walkin.
- Critical - Observed food stored on floor-soup, onions, corn, chicken-walkin.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-artic air in flour room-bottom tray soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-51-52 degrees Euerest-cooler on cookline-fish, clams, broth, beef-stop sale-DO NOT USE COLER UNTILL maintaining 41 degrees.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast-walkin.
- Critical - Observed soil buildup inside large ice bin by back door. Repeat Violation.
- Critical - Observed soil residue in storage containers-gray sugar containers in prep room.
- Critical - Observed uncovered food in holding unit/dry storage area-cooked food in black buckets-toutching food directly-walkin.
- Critical - Observed uncovered food in holding unit/dry storage area-lemons at wait station-. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-kitchen back door. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable-rusty. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-EUEREST-cooklkne-fish 24 ounces; pounds; steak 4 1/2 pounds; clams 4 ounces; chicken broth 2 pounds; can baby clams 20 ounces.
- Critical - Working containers of food removed from original container not identified by common name-gray sugar containers AND SPICE containers with red tops-prep kitchen .
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5/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/23/2010 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
|
11/22/2010 | Complaint Full | Call Back - Extension given, pending |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Food maintained at proper temperatures
- Critical. Food maintained at proper temperatures
- Critical. Food maintained at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- In use food dispensing utensils properly stored
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing temperature
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Electrical wiring - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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9/17/2010 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about Disalvo's Pizza & Restaurant, 4190 N 46 Ave, Hollywood, FL »