- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in freezer gasket torn/in disrepair. Cooks line **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **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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08/05/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food storage container/container lid cracked or broken. Metal bowls on cooks line **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Overhead grill **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment between uses. tongs on sink **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several units **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in freezer gasket torn/in disrepair. Cooks line **Warning**
- Basic - Reuse of single-use articles. Plastic containers **Warning**
- Basic - Stored food not covered in reach in freezer. Burgers **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Blackened grouper 136-162° **Corrected On-Site** **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. Garnishing plate with bare hands **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage cheese 49°, diced tomato 53°, raw chicken 49° (10lbs), sliced tomato 51°, cut lettuce 55°, raw steak 51/53°(3lbs). Marinated steak on a stick 50° (7lbs), seafood dip 55°, rice n' beans 53-58° (10lbs). **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes and cut lettuce **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cottage cheese 49°, diced tomato 53°, raw chicken 49° (10lbs), sliced tomato 51°, cut lettuce 55°, raw steak 51/53°(3lbs). Marinated steak on a stick 50° (7lbs), seafood dip 55°, rice n' beans 53-58° (10lbs). **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm. **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. 2 separate working coolers on cooks line. Technician arrived on site during inspection to address cooler issues. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. Oyster section ice machine. Back ice machine minor accumulation. **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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08/04/2014 | Complaint Full | Warning Issued |
- Basic - All Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ dishmachine room **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine./ both ice bins **Warning**
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - All Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ dishmachine room **Warning**
- Basic - Moderate Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine./ both ice bins **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./ cooks line **Warning** 3/14/14: Unit still not maintaining 41°. Operator is not using the unit for any cold storage and has a replacement cooler on order.
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3/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - All Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Bowl or other container with no handle used to dispense food./ condiment cups utiluzed to scoop numerous products **Warning**
- Basic - Clean equipment stored on floor./ observed the ice buckets stored on floor in the bar area- not inverted **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack./ shuckers stored in soiled container **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area./ pocket book in the prep area **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water./ walk in cooler # 2 **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ dishmachine room **Warning**
- Basic - Moderate Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor./ cooks line **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ bread crumbs **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit./ cooked to 156 degrees f recommended to keep cooking re- temp at 174 degrees f **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. / soup **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / re- educated **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ TIME/TEMPERATURE CONTROL FOR SAFETY cooks line cooler **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment./ 2 tags found with shuckers **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served./ 2 tags found stored with shuckera **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ large stock pot **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine./ both ice bins **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cooks line **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./ gave plan educated **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./ cooks line **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled./ glass cleaner **Corrected On-Site** **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./ ccoler # 2 **Warning**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable. Several breaks in concrete of kitchen area
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets/seals on holding unit in poor repair. Cooks line
- Basic - Old labels on clean plastic containers.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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10/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice in walkin **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers by walk in coolers
- Basic - Floors not constructed to be easily cleanable. Several breaks in concrete of kitchen area
- Basic - Old labels on containers
- Intermediate - Handwash sink used for purposes other than hand washing. Fry pan in sink **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Warewash room
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler door in poor repair leaving sharp pieces sticking out, microwave handle broken
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - High Priority - Dead rodent present. One dead mouse on outer perimeter of property. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over soups in the walk in cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. Please have all original copies available by next inspection.
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3/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on the cook line not capable of maintaining 41?F ( technician on site worked on the reach in cooler and repaired the unit ) **Corrected On-Site**
- Floors not maintained smooth and durable. Throughout kitchen **Repeat Violation**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Food containers cracked
- Critical - No conspicuously located thermometer in holding unit. Salad prep reach in cooler **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting boards
- Observed gaskets with slimy/mold-like build-up. Reach in cooler gaskets
- Observed gaskets/seals on cold holding unit in poor repair. Reach in coolers on the cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Ware washing metal mesh sponge in hand wash sink on the cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp at 50?F and fish salad at 50?f in reach in cooler on the cook line, (technician on site, worked on reach in cooler and repaired the unit) **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in the walk in cooler **Repeat Violation**
- Observed ripped/worn tin foil used as shelf cover.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walkin cooler shelving extremely rusty
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups cooling over night.manager discarded items.small quantities
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm. Corrected On Site.100ppm
- Floors not maintained smooth and durable and easily cleanable.causing water to stand
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.food storage containers Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.salad cooler
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.quat
- Observed cutting boards badly grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.foods cooling ae night while are coverd
- Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.high chars in way of exit in north end dining
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.black beans and rice in beer cooler Corrected On Site.dated Repeat Violation.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.- grill stored next to handwash sink exposed to splash from sink
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers cracked and melted
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.- under handles to drawers under cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.- walkin freezer with excessive ice on floors
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.- milk
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- operator will use three compartment sink until dishmachine is capable of sanitating Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers melted and cracked Repeat Violation.
- Observed ceiling in disrepair.- water leaaking from ceiling throughout establishment
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.- tight lids Corrected On Site.
- Observed gaskets with moderate slimy/mold-like build-up.-reachin cooler gaskets on the cookline Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.- utensils in sink Repeat Violation. Corrected On Site.
- Critical - Observed moderate buildup of slime on soda gun holser. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.- cookline
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Critical - Observed unlabeled spray bottle.- orange liquid
- Observed wall soiled with accumulated black debris in dishwashing area.
- Unwrapped single-service utensils not presented so that only the handles are touched.- straws at server station
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.-flour
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine at o ppm at dishmachine. operator will use three compartment sink until dishmachine is capable of sanitizing
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef patties over ready to eat chicken fingers in reachin freezer
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination. Observed exposed unwraped straws at bar.
- Critical - Observed soil buildup inside ice bin. observed at wait station Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed employee handling soiled dishes then clean without changing gloves
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit./ stemlikE at 20 degrees f-calibrated to 32 degrees f 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./condiment cup in sauce
- Observed equipment in poor repair./small desserts freezer prep area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./storage shelving
- Critical. Observed mild buildup of slime in the interior of the oyster ice machine.
- Critical. Observed mildly encrusted material on can opener. Corrected On Site.
- Critical. Observed mildly encrusted, soiled material on lemon slicer. Corrected On Site.
- Observed residue/dead fly build-up on floor behind ice machine oyster area
- Observed build-up of food debris in prep sink drain storage room
- Equipment and utensils not properly air-dried./ cambros
- Observed floor and wall junctures not coved./oyster shucking area
- Observed wall in disrepair./right side shuckets table molding off the wall
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./rice
- Critical. Working containers of food removed from original container not identified by common name./oil in a chemical spray bottle Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./fish batter /will utilize time as public health control wrote a plan will discard and put up new product every 4 hours Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food..raw shrimp over clams that are serve raw and ready to eat
- Critical. Observed food stored on floor./walk in cooler 1 (tatoes) Corrected On Site.
- Critical. Observed pan stored on top of coconut topping for fish Corrected On Site.
- Critical. observed heavily soiled/ripped shuckers gloves
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./condiment cup in dressing
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./shucker knives in santizing solution
- Critical. Observed employee wipe nose with wiping cloths then utilize as pot holders for pans Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair./oyster cooler
- Critical. Observed moderately soil buildup inside ice bin./oyster area
- Critical. Observed handwash sink used for purposes other than handwashing./in dishmachine area utilizing for storing bleach Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing sink dishmachine area
- Floors not maintained smooth and durable.
- Critical. Observed toxic item stored in food preparation area./sanitizer water stored on fish reach in prep area Corrected On Site.
- Critical. Observed unlabeled spray bottle./soap
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5/14/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./either reach in unit saute area Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation./raw beef over fish walk in cooler Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.quatenary
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./quatenary
- Observed build-up of heavy grease on hoods
- Observed gaskets with slimy/mold-like build-up./ beer cooler Corrected On Site.
- Equipment and utensils not properly air-dried./cups waite station
- Plumbing system in disrepair..drain for prep sink in closet clogged
- Observed leaking faucet fixture hot water in saute area
- Waste line missing at soda gun holster./bar area
- Critical. Handwashing cleanser lacking at handwashing sink-broken dispenser prep area
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2009 | Complaint Full | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Plumbing installed and maintained
- Plumbing installed and maintained
- 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Walls, ceilings, and attached equipment, constructed, clean
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11/9/2009 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/30/2008 | Routine - Food | Warning Issued |
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