- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wic not on
- Critical - Establishment operating without a current Hotel and Restaurant license.new owner
- Critical - No Certified Food Manager for establishment. 60 days to obtain
- Critical - No current hood fire suppression system inspection report available. For reporting purposes only.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. auto dish wash is optional
- No plan review submitted and renovations in progress. sushi and wok
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed handwash aids at a non-handwash sink.
- Critical - Observed less than 1 handwash sink or number required by law for employees. bar
- Critical - Observed toxic item on premise that is not required for the operation of establishment.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
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10/4/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. bar and restroom
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed incorrect information on Hotel and Restaurant license. new name and ownership
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9/14/2012 | Routine - Food | Warning Issued |
- Critical - Seafood medley (WIC) not datemarked (walk in cooler)
- Critical - Soap dispenser - Dish wash area not functioning
- Critical - Spray bottles (chlorine?) not labeled
- Critical - Update expired food handler certification
- Wet nesting pans - dish storage area
- Critical - handsink blocked - used for other purposes
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine spray bottles -not labeled.
- Critical - No thermometer or CL2 test kit to monitor chemicals.
- Critical - Seafood medley not datemarked -wic.
- Critical - Soap dispenser dishmachine not functioning.
- Critical - Update expired food handler certification.
- Wet nesting pans -dishwashing storage.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface.
- Observed ice scoop with handle in contact with ice. wait station
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef strips wic
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. vegetable and seafood
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. digital button broken
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- 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
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.\ sauces
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed unlabeled spray bottle. dish area
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. fax to dbpr
- 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 60 days of employment
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. must be on menu w/astericks
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed garbage on the ground and/or pad around dumpster.
- Walking or driving surfaces not maintained. overgrowth
- Critical. No Certified Food Manager for establishment. 60 days to acquire
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10/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. 60 days to attain
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
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