- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Ceiling tile missing.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.front counter **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Boor on ice maker in front **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham sandwich on counter, corrective action taken. Put in RIC **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. All foods under heat lamps. Corrective action taken . Taken for reheat. Also table heater was turned on. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over produce **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Dumping coffee **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front counter. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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. **Warning**
- Intermediate - No soap provided at handwash sink. Front counter **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. Dry storage **Warning**
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12/3/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair. WIF
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cornish hen, empanadas,
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Sausage over mushrooms
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated dust. Front service area
- Basic - Employee with no hair restraint while engaging in food preparation. Some employees are wearing hair nets .
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated dust.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche is served
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. WIC
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. WIC fish
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. WIC
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2/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Sodas
- Basic - Gaskets/seals on holding unit in poor repair. WIF
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Container of medicine improperly stored. On Shelf with seasonings
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham croissant , pastries, butter
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 109?F
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter area
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pastries in freezer
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1/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers. Dish area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Wrap dispenser
- Observed build-up of grease on nonfood-contact surface. On equipment in kitchen
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Walk-in cooler ceiling and fan covers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.walk-in freezer , storage room.
- Observed gaskets with slimy/mold-like build-up.walkin cooler door gasket
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed packaged food not labeled as specified by law. Walkin freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 60?F
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw Chicken over raw beef
- Critical - Observed soiled reach-in cooler gaskets.front counter
- Critical - Observed uncovered food in holding unit/dry storage area. Milk in reach in cooler, walk in freezer vegetables
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pastries
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Storage room
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. CEILING IN WALK IN COOLER.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. GRINDER
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2012 | Complaint Full | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 10ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. food stored in walkin cooler at 50F. food was cooked yesterday .
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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
- Observed clean equipment stored on floor. big pots and pans.
- Critical - Observed employee wash hands with no soap. kitchen employees.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat items in walkin cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooken chicken on display. less than 135F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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3/6/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed grease accumulated under cooking equipment.
- Observed leaking pipe at plumbing fixture. handwashing sink in bakery area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. small refrig holding garlic sauce and beated egg.
- Plumbing system in disrepair. handwashing sink. kitchen .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sandwiches in tfr front counter.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. walkin
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food fish thawed at room temperature.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed food stored on floor. at walk in cooler and walk in freezer
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. O PPM Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES UNDER PREP TABLES
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwashing cleanser lacking at handwashing lavatory. SANDWICHES AREA SINK
- Critical. Observed dead roaches on premises. at dry storage
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. FOR WIPING CLOTHS over 200 ppm clorine
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12/9/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12/4/2011.
- Critical. Observed employee improperly washing hands. This violation must be corrected by : 12/4/2010.
- Observed employee with ineffective hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING GLASSES
- Critical. Person in charge failed to insure proper handwashing by employees. Repeat Violation.
- Critical. Employees have not received training related to their assigned duties. UNABLE TO TO ANSWER PROPER TEMPERATURES
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12/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. FOR BREAKFAST Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORT, BEEF
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICHES
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS NEXT TO CHEESE
- Critical. Observed food stored on floor. Repeat Violation. SOUP at food prep area, vegetables in a bucket at walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. AT WALK IN FREEZER, WALK IN COOLER
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NOT CHANGING GLOVES
- Critical. Observed employee eating in a food preparation or other restricted area. WITH FOOD AT CLEAN UTENSILS SHELF
- Observed single-use containers (boxes and/or cans) reused for the storage of food. INSIDE WALK IN COOLER WITH PEELED VEGETABLES
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. STORED IN STAGNANT WATER INSIDE PLASTIC CONTAINER
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. STORED UNDER SINK
- Equipment and utensils not properly air-dried.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed toxic item stored by food. BY POTATOES
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees have not received training related to their assigned duties. DISHWASHER
- 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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10/7/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-28-1 Observed food stored on floor. /FLOUR Repeat Violation. Corrected On Site. *Uncovered POTS OF COOKED FOODS ON FLOOR.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.
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7/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in an improper manner. MEATS
- Critical. Observed food stored on floor. /FLOUR Repeat Violation. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed personal care item stored with food.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices.
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5/4/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 49 degrees in all foods.
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12/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. DRY STORAGE SHELF
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. 3 compartment sink
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. FRONT COUNTER
- Violation: 36-22-1 Observed floor area(s) covered with standing water.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 37-09-1 Wall not smooth and easily cleanable. BY DISHWASHER
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions.
- 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 : 12/20/09.
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10/21/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PEELED VEGETABLES
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANWITCHES Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit./ WRONG THERMOMOTER AT EMPANADAS
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. /SOILED POT ON TOP OF VEGETABLES Corrected On Site.
- Critical. Observed food stored on floor. RICE & BEANS BAGS
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. DRY STORAGE SHELF
- Observed reuse of single-service articles. WITH FLOUR
- Observed leaking pipe at plumbing fixture. 3 compartment sink
- Critical. Observed handwash sink used for purposes other than handwashing. FRONT COUNTER
- Observed floor area(s) covered with standing water.
- Observed hole in wall.
- Wall not smooth and easily cleanable. BY DISHWASHER
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/20/2010.
- 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. This violation must be corrected by : 12/20/09.
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10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 4/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/17/2009 | Routine - Food | Warning Issued |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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