- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. AC pipe at walkin cooler soiled. shelving units in dishwashing , prep area area and cookline soiled. Walkin cooler door soiled. Exterior of coolers and freezers soiled in prep area, cookline and pizza prep area. Light switches and electrical outlet covers soiled . Dishwashing rack heavily soiled. HANDWASH sinks in the pizza prep area and cookline soiled. Gaskets soiled at coolers throughout. Candy stove exterior soiled. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes in rear prep area. **Warning**
- Basic - Clean linens stored on floor. In servers station. **Warning**
- Basic - Clean utensils and lids stored in dirty containers in dishwashing area. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Debris accumulated on floor at walkin cooler, prep area, cookline and pizza prep area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Back door screen in disrepair. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Cookline and pizza prep area. **Warning**
- Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair, not smooth and easy cleanable. **Warning**
- Basic - Food stored on floor. Lemons at walkin cooler. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Servers station. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and cookline area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Servers station **Warning**
- Basic - Objectionable odor in establishment. At men's restroom. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental cooler in servers station. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in servers station. **Warning**
- Basic - Stored food not covered in walk-in cooler. Mustard. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked pasta at walkin cooler. **Warning**
- Basic - Wall in disrepair. Walls not smooth and easy cleanable by cookline. **Warning**
- Basic - Wall soiled with accumulated food debris. Dishwashing area, rear prep area, cookline and servers station. **Warning**
- 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. 0 ppm chlorine. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap by clean pots in 3 compartment sink area and windex stored next to takeout cups in servers station. **Warning**
- Intermediate - Buildup of soiled material on racks in the walk in cooler and at reach-in cooler in cookline area. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At servers area prep cooler. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers and freezers in cookline area, rear prep area, pizza prep area and servers station. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryer under no hood suppression. Notified Fire AHJ. For reporting purposes only. **Warning**
|
09/11/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At sugar container. **Corrected On-Site**
- Basic - Build-up of grease and debris on nonfood-contact surface. On equipment at cookline
- Basic - Buildup of food debris/soil residue on equipment door handles. At walkin cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soup **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dead roaches on premises. 2 dead roaches at cookline, 5 dead roaches by 3 compartment sink.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. KENMORE freezer and WestingHouse freezer near dishwashing area.
- Basic - Gaskets with slimy/mold-like build-up. WestingHouse freezer and KENMORE freezer in rear prep area. At small cooler in pizza prep area.
- Basic - Hole in wall. In men's restroom.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline , dishwashing and prep areas.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server area coolers.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks soiled. Shelving by 3 compartment sink and cookline soiled.
- Basic - Storage of tools on shelf above or with food. Tools on top of cooler in rear prep area.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated dust d debris. Throughout.
- 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. 0 ppm.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical bottles next to pots in rear prep area shelving. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Rear prep area and servers station prep cooler.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing coffee pot in servers station.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. KENMORE freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At servers station.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryers by dish area and rear prep area under no hood suppression system. Observed that a new hood suppression system is being installed. Notified Fire AHJ. For reporting purposes only.
|
5/9/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Ceiling tiles missing and ceiling holes. Throughout. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen backdoor. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris/rust. **Warning**
- Basic - Heavy build-up of food debris, dust, grease and /or dirt on nonfood-contact surface. On exterior of all cooking equipment, shelves, reach in coolers, water heater, doors. **Warning**
- Basic - Holes in walls. Throughout cookline, kitchen, prep areas, server station. **Warning**
- Basic - Hood and hoodfilters heavily soiled with accumulated grease and dust. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dish washing racks. **Warning**
- Basic - Walls soiled with accumulated food debris, grease, dust and dirt. Throughout cookline, kitchen, prep areas, storage areas, dish wash areas. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
|
9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Throughout **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile in disrepair. Ceiling tiles missing and ceiling holes. Throughout. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawers, rack and containers. Throughout. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen backdoor. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris/rust. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven and on cook top. **Warning**
- Basic - Grease, debris and food debris heavily accumulated on kitchen floor under all equipment, shelves, sinks, etc. **Repeat Violation** **Warning**
- Basic - Heavy build-up of food debris, dust, grease and /or dirt on nonfood-contact surface. On exterior of all cooking equipment, shelves, reach in coolers, water heater, doors. **Warning**
- Basic - Holes in walls. Throughout cookline, kitchen, prep areas, server station. **Warning**
- Basic - Hood and hoodfilters heavily soiled with accumulated grease and dust. **Repeat Violation** **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Pizza station, server station. **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Screen in door torn. Kitchen backdoor. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dish washing racks. **Warning**
- Basic - Standing water inside reach in cooler in server station. **Warning**
- Basic - Walk-in cooler floor soiled. **Repeat Violation** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Also walk in cooler walls and ceiling soiled. **Warning**
- Basic - Walls soiled with accumulated food debris, grease, dust and dirt. Throughout cookline, kitchen, prep areas, storage areas, dish wash areas. **Repeat Violation** **Warning**
- Basic - High Priority - Dead roaches on premises. 1 on floor by kitchen backdoor, 1 by co2 tanks in food prep room on floor, 2 under food storage shelf in prep room, 2 on counter in server station by the microwave, 1 by water heater stuck on the wall, 2 inside of stove on cookline. **Warning**
- High Priority - Dented/rusted cans present. Pizza sauce. Can was pulled off shelf for vendor credit/return. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over tomatoes and dressings/sauce in reach in cooler in server station. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 50 dry throughout all ovens on cookline, 20 dry under ovens on cookline, 12 dry near co2 tank and under shelf in prep room, 6 dry behind reach in cooler on cookline, 3 dry behind reach in freezer in prep room, 8 dry in 2 compartment prep sink in kitchen and 8 dry underneath this sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout all reach in coolers in the establishment. **Warning**
- Intermediate - No soap provided at handwash sink. Pizza station, cookline, server station. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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. Cooked pasta, sauces, soup, sausages in walk in cooler. Note: nothing date marked throughout walk in cooler. **Warning**
|
9/12/2013 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles, walk in cooler and reach in coolers.
- Basic - Gaskets/seals on holding unit in poor repair, throughout.
- Basic - Grease accumulated under cooking equipment, throughout establishment.
- Basic - Hood soiled with accumulated dust.
- Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system, around electric fryer. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface, outside of ice machine.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris, throughout establishment.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler, rusty.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, prep area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, prep area.
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles, throughout. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator, pizza station. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees, pizza station and wait station.
- Basic - Reach-in cooler gasket torn/in disrepair, small cooler, pizza station.
- Basic - Soil residue build-up on nonfood-contact surface, shelf above 3 compartment sink.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris, throughout.
- Intermediate - Buildup of rust like material on racks in the reach-in cooler, wait station.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than hand washing, storing Saran Wrap.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, pizza station and wait station. **Repeat Violation**
- Intermediate - No soap provided at handwash sink pizza and wait station. **Repeat Violation**
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Continental reach in cooler, ambiant air temperature 44 degrees. Informed operater no potentially hazadous food may be kept in cooler until maintaining 41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions, waitstation.
- Critical - Handwash sink not accessible for employee use at all times, disharea, blocked by pan.
- Critical - Handwashing cleanser lacking at handwashing lavatory, waitstation and disharea.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, all reach in cooler doors.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and cheese, reach in cooler. Corrected On Site. Employee moved to working cooler.
- Observed residue build-up on nonfood-contact surface, exterior of ice machine.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, flour.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, floor grate in disharea.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, prep table by 3 compartment sink.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface, between equipment on cookline.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, handwashing sink faucets and handles.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk in cooler shelves.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor, under cookline.
- Violation: 36-15-1 Observed food debris accumulated on walk in floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 39-05-2 Ventilation inadequate as evidenced by smoke in kitchen area, fryer located with no hood system. For reporting purposes only.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 01/09/12. Repeat Violation. At time of callback on 01/12/12 employee training still no provided.
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1/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen by prep table in kitchen.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 01/09/12. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk in cooler shelves.
- Observed build-up of grease on nonfood-contact surface, between equipment on cookline.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, air curtain, walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on walk in floor.
- Observed grease accumulated on kitchen floor, under cookline.
- Observed nonfood-contact equipment in poor repair, floor grate in disharea.
- Observed nonfood-contact equipment in poor repair, prep table by 3 compartment sink.
- Observed residue build-up on nonfood-contact surface, handwashing sink faucets and handles.
- Critical - Observed roach activity as evidenced by roaches found, 2. Corrected On Site. Operater killed, no other evidence at this time.
- Critical - Observed uncovered food in holding unit/dry storage area, flour.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ventilation inadequate as evidenced by smoke in kitchen area, fryer located with no hood system. For reporting purposes only.
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11/9/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical - PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical - Please see inspection report for more details.
- Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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6/9/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
|
10/5/2010 | 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.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 1-24-10.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1-24-10.
|
2/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated dust. Observed walkin cooler fan guards dusty
- Wet mop not hung to dry.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 1-24-10.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1-24-10.
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11/24/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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