- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under dish area **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen has som broken tiles **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At reach in cooler of cook line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in walk in cooler, reach in coolers **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 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. Temp at 87°, advised **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. By dish area **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At wait service station, a ladle in hand wash sink **Warning**
|
08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. On the surface of cabinet doors under drink dispenser at wait service station **Warning**
- Basic - Dead rodent present. Found 5 dead roaches inside cabinet at wait service station **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Faucet/handle at plumbing fixture is broken, cold water turn knob at hand wash sink of dish area is broken **Warning**
- Basic - Floor soiled/has accumulation of debris. Under dish area **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen has som broken tiles **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At reach in cooler of cook line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in walk in cooler, reach in coolers **Warning**
- Basic - Shelf under preparation table soiled with food debris. At prep area, and wire racks at cook line **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Seasonings **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach in cooler at cook line cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods, temp between 47°-53°. Advised **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At pizza make reach in cooler has an ambient temperature of 50°, advised **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods, temp between 44°-47°. Advised **Warning**
- 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. Temp at 87°, advised **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical bucket used to stored food **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At pizza make reach in cooler, all time/temperature control for safety foods temp between 49°-54°, Advised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Homemade tomato sauce at steamed table temp at 120°, Advised **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs and raw chicken wings **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. By dish area **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At wait service station, a ladle in hand wash sink **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- 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. At reach in cooler of cook line , ambient temperature of 47°, advised **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. **Repeat Violation** **Warning**
- 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. Ambient temperature is 47°, Advised **Warning**
|
08/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen
- Basic - Cloth used as a food-contact surface. Used apron to cover lasagna in walk in cooler
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor drains/drain covers heavily soiled. Especially under 3 compartment sink **Repeat Violation**
- Basic - Food stored on floor. In walk in cooler, bag of onion
- Basic - Grease accumulated under cooking equipment. At cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wall soiled with accumulated food debris. Throughout kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At dining room
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Ricotta temp at 46, less than 4 hours. Adbised
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings prep yesterday has a temperature between 43°-48°, stop sales issued
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Wings
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken, raw shell eggs next to ready to eat soup
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler, raw chicken over lettuce
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date **Repeat Violation**
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand sink by dish area **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touch raw chicken with glove hand then touch salt, utensils with the same glove **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
|
1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Single serve portion cup with no handle used as scoop in cheese **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station **Warning**
- Basic - Buildup of soil residue on hand sinks faucet of ladies' and men's room, at wait service station **Warning**
- Basic - Clean utensils or equipment stored in dirty container. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand sink by dish area **Warning**
- Basic - Floor area(s) covered with standing water. In floor drain of bar **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in salad make reach in cooler **Warning**
- Basic - Shelf under preparation table, steamed table soiled with food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Inside cabinet under drink dispenser in dining room **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300 ppm **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working container of food not labeled in English. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Time/ temperature products in pizza make reach in cooler has a temperature between 44° to 48°, advised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. On some pizza at the display case **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler at prep area raw shell eggs over ready to eat **Warning**
- High Priority - Roach excrement and/or droppings present. Inside cabinet at bar **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touch raw chicken with glove hand then touch salt, utensils with the same glove **Warning**
- High Priority - Toxic substance/chemical stored by or with food, cleaned Utensils, **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 300 ppm **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies' room **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The salad make reach in cooler **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. Ice buckets, all seasoning containers **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation** **Warning**
- Intermediate - Water pressure lacking at fixtures that require the use of water. In hand sinks of ladies' bathroom used by employees **Warning**
|
10/29/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Single serve 2oz cup with no handle used as scoop in seasonings **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. At cook line **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Drain cover(s) missing. Under 3 compartment sink. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Jacket **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shatterproof bulbs are acceptable **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. All take out trays at cook line **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On surface of hand sink/ faucet at dining room drink station **Warning**
- 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. Cook cut lettuce for salad with his bare hands **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Manager stated that all display pizza are from one to two hours ago. advised **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage/meatball with tomatoe sauce in steamed well temp at 115, advised **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At dining room drink station. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Microwave missing fan guard cover/splatter shield. **Warning**
- Intermediate - No certified food manager for establishment. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
|
5/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside/exterior ware washing machine, under 3 compartment sink. **Warning**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Single serve 2oz cup with no handle used as scoop in seasonings **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. At cook line **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Drain cover(s) missing. Under 3 compartment sink. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Jacket **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shatterproof bulbs are acceptable **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in cook line reach in cooler **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At dining room **Repeat Violation** **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. All take out trays at cook line **Warning**
- Basic - Single-service utensils reused. 2oz portion cup **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On surface of hand sink/ faucet at dining room drink station **Warning**
- Basic - Soiled reach-in cooler gaskets. X2 at cook line **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm **Warning**
- 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. Cook cut lettuce for salad with his bare hands **Warning**
- High Priority - Pesticide use not in accordance with manufacturer's directions. Home Defense is for household use only **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Manager stated that all display pizza are from one to two hours ago. advised **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage/meatball with tomatoe sauce in steamed well temp at 115?, advised **Repeat Violation** **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 400ppm **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. At cook line **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At dining room drink station. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed utensils in sink **Warning**
- Intermediate - Interior of reach-in cooler soiled with heavy accumulation of food residue. At cook line X2 **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Microwave missing fan guard cover/splatter shield. **Warning**
- Intermediate - No certified food manager for establishment. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
|
3/13/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/11/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Above dishmachine
- Equipment or utensils not designed or constructed in a durable manner. Ice machine inside lid-the insulation is exposing, there is rust inside the ice machine
- Lights missing the proper shield, sleeve coatings or covers. Above cookline
- Lights missing the proper shield, sleeve coatings or covers. Above drink station at dining room, shatter proof bulb is acceptable
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/11/2012. Corrected On Site.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 11/11/2012. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11/11/2012. Missing some employees' certification Corrected On Site.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. A bottle water at cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching ready to eat foods that are not under gone further cooking for food safety Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed cutting board grooved/pitted and no longer cleanable. Single one
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food being cooled by nonapproved method. Sausage had a temperature of 172 degree, observed employee cover sausage with tin foil, Advised
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Observed gaskets with slimy/mold-like build-up. At the reach in cooler opposite from slicer
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pizza cutter
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza make reach in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 300ppm
- Observed single-service articles stored without protection from contamination. Round tin to go containers need to be inverted
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm
|
9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Display pizza
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Display pizza has a temperature of 76 degree, less than 4 hours Advised
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs temp at 120 degree, C/A-operator turn up steamed well
- 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. Employee did not wash hands first before putting gloves on
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves Repeat Violation.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on top of reach in cooler
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Inside cabinet under drink station at dining room
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. At front wait station
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Bar
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Bar
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Bar
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
|
4/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. At 3 comp sink of bar
- Critical - Cold water not provided/shut off at employee handwash sink. At front wait station
- Critical - Hand wash sink lacking proper hand drying provisions. Bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar
- Critical - Hot water not provided/shut off at employee hand wash sink. At front wait station
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. Broken door handle at pizza make reach in cooler
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on top of reach in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open package of raw chickens over beef over ready ro eat foods in reach in freezer
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Display pizza
- Observed residue build-up on nonfood-contact surface. Inside cabinet under drink station at dining room
- Critical - Observed toxic item improperly stored. Chemical spray bottles stored by single serve items, and foods
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Display pizza has a temperature of 76 degree, less than 4 hours Advised
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs temp at 120 degree, C/A-operator turn up steamed well
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm
|
1/31/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. Operator open and serve the public before obtaining a DBPR license
- Critical - Hand sink missing at dishwashing area. By 3 comp sink at bar
- Critical - Hand wash sink lacking proper hand drying provisions. At front hand sink by drink dispenser in dining room
- Lights missing the proper shield, sleeve coatings or covers. At pizza make cooler and pizza oven
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table shelf by ice machine is rusty.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood shelves in kitchen
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. Cups next to take out trays at front counter
- Observed a nonfood-grade basting brush used in food. Using paint brush
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Especially top and bottom
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under slicer
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Critical - Observed encrusted material on can opener/holder. Both rusty
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook making pizza Advised
- Observed gaskets with slimy/mold-like build-up. At all reach in cooler at prep area by slicer
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat sauce innreach in cooler
- Critical - Observed interior of reach-in cooler/reach in freezer soiled with accumulation of food residue. All
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All display pizza had a temperature of between 70 to 78 degree, less than 4 hours Advised-using time instead of temperature as a public health control [PROVIDED USING TIME CONTROL PROCEDURE TEMPLETE]
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. All display pizza
- Critical - Observed toxic item stored in food preparation area. Chemical spray bottle hanging on the shelf with single serve item and cleaned utensil
- Critical - Observed uncovered food in holding unit/dry storage area. The bucket of bread crumbs
- Critical - Observed unlabeled spray bottle. Sanitizer
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. All display pizza
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb. Missing at mop sink
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12/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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