- Basic - Interior of microwave soiled with encrusted food debris. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
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10/16/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salt container. **Repeat Violation**
- Basic - Build-up of dust or dirt on nonfood-contact surface. Storage shelves. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Wall in kitchen. **Repeat Violation**
- Basic - Ceiling tile in disrepair. **Repeat Violation**
- Basic - Ceiling tile missing. In kitchen. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Employee handbags on shelf and hanging from the shelf, above prep table.
- Basic - Ice buildup in reach-in freezer. Reach in freezer containing ice cream and dairy products.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on storage shelf. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Refrigerator doors. **Repeat Violation**
- Basic - Water draining into a pot under three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt.
- High Priority - Raw animal food stored over ready-to-eat food. Raw tilapia over container of pickles. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Food residue in hand sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Front counter. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach.
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10/01/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under stove. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. In kitchen.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Admin Complaint** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. **Admin Complaint** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Pickles container. **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Admin Complaint** **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Admin Complaint** **Repeat Violation**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in freezer. **Admin Complaint** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Mesh screen at back door not effective. **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tilapia **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork in three compartment sink.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Admin Complaint** **Repeat Violation**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in dining area with open box of tilapia, and packages of green beans.
- Basic - Wall soiled with accumulated grease. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw snappers over cooked pork, cooked chicken, cooked turkey. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken, turkey.
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4/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
- Basic - Build-up of grease on nonfood-contact surface. The deep fat fryer.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Build-up of soil/debris on the floor under shelving. Kitchen
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen
- Basic - Food debris accumulated on kitchen floor. **Admin Complaint** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven and stove.
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen **Admin Complaint** **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen.
- Basic - Wall soiled with accumulated food debris. Throughout the kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing as evidenced by food waste and standing water in the kitchen handsink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
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4/28/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of rice, cooking oil, produce.
- Basic - Ceiling tile in disrepair. Kitchen area.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bags used to cover rice when cooking on the stove. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked pork.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling in disrepair. Water marks.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Equipment in poor repair. Reach in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment. Stove and fryer.
- Basic - Hole in ceiling.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Reuse of single-use plastic buckets. Pickles container.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in freezer, walls.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Toilet not flushing/functioning properly.
- Basic - Wall soiled with accumulated grease.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On floor under stove.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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**
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10/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Pickles container.
- Basic - Build-up of grease on nonfood-contact surface. On shelf where four containers of grease is stored.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used on shelves has heavy soil.
- Basic - Ceiling in disrepair. Water marks.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair. Reach in cooler. **Warning**
- Basic - Food stored in a prohibited area, employee food/ drink stored with food for the public, in reach in cooler.
- Basic - Food stored on floor. Bag of rice in front service area.
- Basic - Grease accumulated under cooking equipment. Stove and fryer.
- Basic - Hole in ceiling.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Open container of pickles in reach in cooler with serving cup and spoon covered in the food.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Raw animal food stored next to unwashed produce. Raw shell eggs next to green onions.
- Basic - Reuse of single-use plastic buckets. Pickles container.
- Basic - Reuse of single-use plastic tubs. Butter container in reach in cooler.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Food containers on shelf and aluminum pans.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in freezer, walls.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach-in cooler. Tomato sauce, pickles.
- Basic - Toilet not flushing/functioning properly.
- Basic - Wall soiled with accumulated grease.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice, pork, turkey, chicken, tomato sauce.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Begining time : Cooked turkey 79° f, cooked chicken 67° f, cooked pork 82° f, pickles 51° f, tomato sauces 50° f, in True reach in cooler. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw Shell eggs and raw fish over cooked meats.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On floor under stove.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Kitchen and bathroom. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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10/17/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under a prep table in the kitchen.
- Basic - Build-up of grease on nonfood-contact surface. The deep fat fryer.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Build-up of soil/debris on the floor under shelving. Kitchen
- Basic - Cardboard box used as garbage container. In the kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen
- Basic - Food debris accumulated on kitchen floor. **Admin Complaint** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven and stove.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen pork purchased earlier in the day is left out in the kitchen.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen.
- Basic - Wall soiled with accumulated food debris. Throughout the kitchen.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish and cooked pork in the kitchen. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black bean soup, legumes, rice, cooked pasta, cooked turkey. All sitting out in the kitchen. **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle money while wearing gloves, do some cleaning while wearing gloves , never wash hands or change gloves then handle food and clean take-out containers wearing the same gloves.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing as evidenced by food waste and standing water in the kitchen handsink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the chest freezer has frozen blood and food waste on it.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the front counter. **Admin Complaint** **Repeat Violation**
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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6/12/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Kitchen handsink converted to table.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 2/12
- Critical - Hot water not provided/shut off at employee hand wash sink. No hot water in the establishment. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need quaternary test paper. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler in the kitchen Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands. Used for bag storage behind the front counter.
- Critical - Observed interior of microwave soiled. kitchen. Repeat Violation.
- Observed nonfood-grade plastic grocery bags used for cooking food. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork in the kitchen.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Using a "Snapple" box for draing grease from fried plantains. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Salads in the kitchen. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, beans on the stove in the kitchen. Corrected On Site by rapicly reheating. Repeat Violation.
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10/29/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/16/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/11/2012.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.---outside of reach in cooler, walls, mixers, blenders.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.---rice in two locations.
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5/11/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments/ Fryer
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/07/12.
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11/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Three doors reach in cooler- Only cold holding equipment beside small reach in freezer- This violation must be corrected by : 11/08/11.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. Sugar
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Grocery bag
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table by fryer
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments/ Fryer
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/07/12.
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11/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Three doors reach in cooler- Only cold holding equipment beside small reach in freezer- This violation must be corrected by : 11/08/11.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Restrooms
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatoryGentlemen's restroom
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of toilet tissue at each toilet. Women's restrooms
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/07/12.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table by fryer
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. Green pepper Corrected On Site.
- Critical - Observed food stored on floor.Onions Corrected On Site.
- Critical - Observed food with mold-like growth. Tomato paste- Stop sale issued
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments/ Fryer
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Three door reach in cooler
- Observed nonfood-grade containers used for food storage. Grocery bag
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork / Fish in kitchen- at 46* F - Coorective action in reach -
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 70 in kitchen stop sale issued
- Critical - Observed potentially hazardous food thawed in an improper manner. Fish Corrected On Site.
- Observed residue build-up on nonfood-contact surface. All shelves in kitchen
- Observed single-service items stored on floor. Cups lid-
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar
- Critical - Observed toxic item stored in food preparation area. Bleach - Soap- by thowing fish Corrected On Site.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.- Cooked chicken- Cooked pork- in reach in freezer-
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11/7/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Thermometers, gauges, test kits provided
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Current license properly displayed
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Thermometers provided and conspicuously placed
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
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11/2/2010 | Routine - Food | Warning Issued |
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