- Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer, **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Cookline cooler **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room, soda area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline, salad area **Warning**
- Basic - Non food contact surface soiled. Interior of beer cooling, standing water with mold like buildup. Ice buildup in mug freezer. Floor, under fryers. Floor, storage room for bag in the box soda. Wire shelving, walk in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar shaker **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced Sausage on tinfoil sitting above full container of sausage at 51F, cookline cooler. Operator discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers of mozzarella, walk in cooler. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 expired 19/9/14. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current training certificates available for any currently employed employee **Warning**
- Intermediate - No soap provided at handwash sink.bar **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. Bottom, cookline cooler. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat sauce, salad meat, shredded mozzarella **Warning**
- Intermediate - Soda gun soiled. Bar **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In sauce. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over salad / pizza cooler
- Basic - Standing water with white film inside bottom of beer keg cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk in outdoor cooler at 46F. Advised to move to another cooler.
- High Priority - Live flies in kitchen. In several areas.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Meatballs 44-45F meat sauce 48F cooling in McCall cooler overnight, covered. See stop sale
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pizza beef dated 5/26, 8 days ago.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee rinsed coffee pots in handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Refrigerator 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. Outdoor cooler
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In peppers **Corrected On-Site**
- Basic - Cardboard taped to cooler lid to cover food
- Basic - Employee personal items stored in or above a food preparation area. Keys, phone, water bottle and sunglasses on dough roller **Corrected On-Site**
- Basic - Equipment in poor repair. Edges of wooden plates.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Next to steam table
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Soiled reach-in cooler gaskets. Next to steam table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 44 in outdoor Wic
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over shredded cheese
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Outdoor walk in cooler. Server glass cooler
- Basic - Gaskets/seals on holding unit in poor repair. Tall cooler across from rack, pizza area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage closet near office.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In server cooler, milk 47, cut melon 45-46.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in outdoor walk in cooler 49F. In cooler since 8/20/13 per operator.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar
- 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.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. on shelf above cookline
- Basic - Build-up of soil/debris on the floor under shelving. Storage closet, walk in cooler, cookline grease in fryer area, ice on floor, freezer.
- Basic - Carbon dioxide/helium tanks not adequately secured. Storage closet next to office
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Shelf under preparation table soiled with food debris. Prep room, also plastic storage containers holding clean lids
- Basic - Utensils in poor condition. Cracked an chipped scoop for potatoes, walk in cooler
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Meat sauce at 96F, meatballs at 89F, holding for 1.5 hours per operator. Advised to reheat to 165 and add water to steam table - water temp 173F.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese in large bus tub in pizza area at 56F with no time or temperature control. Advised to remove smaller portions and use time. Operator returned to cooler.
- High Priority - Food container stored in ice used for drinks. Bowl of lemons, server area next to bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns 65-72F in reach in cooler per operator, out of refrigeration for breakfast and returned to cooler. Pizza by the slice held at room temperature on cookline. Advised to use time
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At three compartment sink in bar, quat sanitizer greater than 400 ppm. Brand allows 200 ppm
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad/ sandwich cooler
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Thick gravy covered in reach in cooler while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat sauce, milk in server area
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-08-1 Observed ice buildup on cases meat, top shelf walk in freezer
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat, bar
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Critical - Violation: 53B-07-1 Employee training certificates photocopied; no originals available
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8/28/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. bar
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs 42F-62F.
- Critical - Employee training certificates photocopied; no originals available
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. end caps, several throughout
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat, bar
- Critical - No conspicuously located thermometer in holding unit. cookline
- Observed build-up of food debris, dust or dirt on shelving and floor under shelving, walk in cooler
- Critical - Observed buildup of black material on soda dispensing nozzles. server area
- Critical - Observed chemical spray bottles stored near clean cups Corrected On Site.
- Critical - Observed dead roaches on premises. 1 on bottom of prep table. Corrected On Site.
- Observed dust buildup on wall, ceiling, fixtures in several areas of kitchen
- Critical - Observed food stored on floor. case of meat, salami, walk in freezer
- Observed grease accumulated under cooking equipment.
- Critical - Observed ice buildup on cases meat, top shelf walk in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl floating in marinara, cooked peppers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Single service butter at 69F, PH creamer at 71F, left out on tables between guests, advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes 58F, bacon 62F, cookline reach in in containers above drop in portion of cooler. In shallow pan, cheese at 48F. In plastic containers sitting half in/half out of pan, cheeses 46-48F. Underneath, beef 42F, ham 45F, deli meat 46F. Advised
- Critical - Observed roach activity as evidenced by live roaches found. 1 on can opener.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200ppm cl
- Critical - Observed soil buildup on and around can opener holder on prep tables
- Critical - Working containers of food removed from original container not identified by common name. sugar, salt
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8/23/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 45F, ham at 44F, peppers at 44F in reach in cooler on cookline. Sliced cheese at 58F, nested above drop in. advised.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline cooler holding phfs at 44-58F. unit unable to maintain 41F or below.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - Violation: 22-24-1 Observed buildup of white slime on soda dispensing nozzles. bbar
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on prep table shelving, floors under shelving/equipment
- Violation: 23-06-1 Observed heavy build-up of food debris, dust or dirt on tape dispenser, underside of warmer, cookline. On 5/2/12, reside on underside of warmer only
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. bar
- Violation: 36-13-1 Observed heavy grease accumulated under fryers.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. cookline
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. cookline hood, end caps in dish area
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5/2/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. server cooler holding phfs at 45-48F. unit may not be used for PHFs until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline cooler holding phfs at 44-58F. unit unable to maintain 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. manual sanitize until machine reads 50-100ppm cl
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Hot water not provided/shut off at employee hand wash sink. bar
- Lights missing the proper shield, sleeve coatings or covers. cookline hood, end caps in dish area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat and Cl
- Critical - No conspicuously located thermometer in holding unit. Victory cookline unit. 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. bottom exterior, top of doors and corners interior, black residue and food buildup in 3 compartment sink
- Observed build-up of food debris, dust or dirt on prep table shelving, floors under shelving/equipment
- Critical - Observed buildup of white slime on soda dispensing nozzles. bbar
- Critical - Observed chemical spray bottles hanging with clean pans
- Critical - Observed dead roaches on premises. 4 on top of dish machine
- Critical - Observed food being cooled while covered
- Critical - Observed food stored on floor. case, walk in freezer
- Observed heavy build-up of food debris, dust or dirt on tape dispenser, underside of warmer, cookline.
- Observed heavy grease accumulated under fryers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Mccall cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese out with no time or temperature control at 56F. advised to time or keep refrigerated
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 45F, ham at 44F, peppers at 44F in reach in cooler on cookline. Sliced cheese at 58F, nested above drop in. advised.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 45-46F, butter at 48F in server cooler
- Observed residue build-up on cardboard attached to lids of Mccall cooler
- Critical - Observed roach activity as evidenced by live roaches found. one on side of cookline prep table.
- Observed wall soiled with accumulated food debris. cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
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4/30/2012 | Routine - Food | Warning Issued |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over drop in cooler near register
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. several throughout End caps
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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1/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. glass server cooler
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-18-1 Observed dusty fan, prep room
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over drop in cooler near register
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. several throughout End caps
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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11/16/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. bar
- Lights missing the proper shield, sleeve coatings or covers. over drop in cooler near register
- Lights missing the proper shield, sleeve coatings or covers. several throughout
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. 2 cookline units
- Critical - No conspicuously located thermometer in holding unit. glass server cooler
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - No handwashing sign provided at a handsink used by food employees. server area, cookline sinks
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top and interior doors, 3 compartment sink
- Observed baskets of potentially hazardous single service butter and half and half reused between tables
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Pizza oven hood
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 3 in trap next to back door, 2 on prep table next to pans(cos), 3 next to handsink in server area
- Observed dusty fan, prep room
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Bacon
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Units on cookline
- Observed personal care item stored with food. Jacket stored next to pasta, near air handler
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cooked bacon, reach in cooler
- Critical - Observed roach activity as evidenced by live roaches found. 1 on bottom of prep table next to pans, 1 on cookline shelf next to clean plates, 1 on floor in front of reach in cooler, 1 on three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, meat sauce, shredded cheese
- Critical - Vacuum breaker missing at hose bibb. mopsink
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm
- Critical - Working containers of food removed from original container not identified by common name. flour, sugar
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11/15/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Server's station.
- Critical - Observed a dented cans of tomato paste.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of mold-like dish racks.
- Observed cutting board grooved/pitted and no longer cleanable. Pizza cooler.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust.
- Critical - Vacuum breaker mising at one of the hose bibbs. Mop sink.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Front line.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Vacuum breaker mising at hose bibb on outside mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees. Cook line.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Walk cooler. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quat strips.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical. No proof of required employee training provided. They expired.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Shell eggs over cooked meats, reach-in cooler.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease/food debris on exterior of grill and fryers.
- Observed dishmachine not clean.
- Critical. No handwashing sign provided at handsinks used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in pizza table temping 45-47F. This violation must be corrected by : 11/19/2009. on callback 11/19/2009: pepperoni 47F; ham 46F; cooked beef 47F; sausage 46F; pepperoni 46F.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza table. This violation must be corrected by : 11/19/2009. on callback, all PHF'S temping 47-48F.
- Critical. Violation: 05-05-1 Ambient air thermometer in pizza table not accurate within +/- 3 degrees Fahrenheit.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical. Violation: 16-03-1 Observed exterior of dishmachine not clean.
- Critical. Violation: 22-18-1 Observed soil residue on plastic food storage containers.
- Critical. Violation: 30-02-1 Vacuum breakers missing at hose spigots- rear of building.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Repeat Violation.
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11/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented cans- cheese sauce, tomato, peppers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in pizza table temping 45-47F. This violation must be corrected by : 11/19/2009.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in bottom of prep unit beside pizza table temping 47-50F; product was removed to walk-in cooler to bring down to temperature. This violation must be corrected by : 11/19/2009.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Desserts in wait station cooler temping 45F. This violation must be corrected by : 11/19/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza table. This violation must be corrected by : 11/19/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep unit beside pizza table. This violation must be corrected by : 11/19/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Wait station cooler. This violation must be corrected by : 11/19/2009.
- Critical. Ambient air thermometer in pizza table not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handling cheese prior to cooking. Advised.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed exterior of dishmachine not clean.
- Critical. Observed soil residue on plastic food storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Cold water not provided/shut off at employee handwash sink- cookline. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink- cookline. Corrected On Site.
- Critical. Vacuum breakers missing at hose spigots- rear of building.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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11/18/2009 | Routine - Food | Warning Issued |
- Critical. Observed dented cans.
- Critical. Observed employee scooping ice with a cup with no handle.
- Critical. Observed accumulation of debris on warewashing machine.
- Critical. No chlorine test kit provided when using chlorine sanitizer at warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper levels.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Observed soil residue on storage container- grits, seasonings.
- Critical. Observed soil buildup inside ice bin.
- Waste line missing at soda gun holster.
- Critical. No handwashing sign provided at a handsink used by food employees- wait stations, restroom.
- Critical. Observed dead roaches on premises. 6 on floor of storage cupboard.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light in walk-in freezer missing the proper shield.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
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