- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris in walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-service articles.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. eggs93°f, cornstarch 87°f,garlic/oil 76°f,less than 3 hrs, corrective action taken by operator by putting in the cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken/ cooked soup
- High Priority - Vacuum breaker missing at hose bibb. Mopsink
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Encrusted material on can opener blade.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Trash behing cooling units.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Observed three dead roaches in hallway leading to the restrooms.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. Rice, chicken in food prep area not covered.
- Basic - Gaskets/seals on holding unit in poor repair. Observed cover of reach in freezer in disrepair.
- 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. In used utensils on orep table.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign I restrooms.
- Basic - Soil residue build-up on nonfood-contact surface. Residue accumulated on reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table soiled with grease and food residue.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Reach in freezer seal soiled and slimey.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers. Observed container that is used to store food in walk in cooler greasy.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of chicken **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floors not maintained smooth and durable.in the walk in cooler **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **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 - 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 - Required employee training expired for all 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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10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all the shelves in the kitchen **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. In the kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of chicken **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Floors not maintained smooth and durable.in the walk in cooler **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.i observed 40 plus dry rodent droppings , 20 dry rodent rodent droppings found under the dish machine in the back kitchen area ,8 dry rodent droppings found on the shelf where caned and dry goods are keep in the back kitchen area , 12 dry rodent droppings found behind the chest freezers in the back kitchen area **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **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 - Employee washed hands in a sink other than an approved handwash sink. In the three compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.there was a box stored on top **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in the kitchen and in the bathroom **Warning**
- Intermediate - No soap provided at handwash sink.at the hand sink in the kitchen **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 - Required employee training expired for all 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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10/9/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.box used to store food
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.there was a box on top of it **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Water pressure lacking at fixtures that require the use of water.at hand wash sink
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.kitchen and walk in cooler
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10/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical - Violation: 08A-28-1 Observed food stored on floor.IN KITCHEN Corrected On Site. Repeat Violation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Violation: 14-33-1 Observed equipment in poor repair.REACH IN FREEZER DOOR
- Violation: 14-35-1 Observed ripped/worn cardboard used as shelf cover.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.in walk in cooler
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.all shelves in kitchen
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.everything
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water.handsink in kitchen
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 32-22-1 Observed objectionable odors in bathroom.
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 34-02-1 Dumpster not on proper pad.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-09-1 Wall not smooth and easily cleanable.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.fan covers in walk in cooler
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.kitchen and walk in cooler
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical - Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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8/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Dumpster not on proper pad.
- Floors not maintained smooth and durable.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.kitchen and bathroom
- Lights missing the proper shield, sleeve coatings or covers.kitchen and walk in cooler
- Missing drain plug at dumpster.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen and bathroom Repeat Violation.
- No mop sink or curbed cleaning facility provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.fan covers in walk in cooler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all shelves in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.everything
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.REACH IN FREEZER DOOR
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor.IN KITCHEN Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical - Observed objectionable odors in bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn cardboard used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soil residue in storage containers.in walk in cooler
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Vacuum breaker mising at hose bibb.
- Wall not smooth and easily cleanable.
- Critical - Water pressure lacking at fixtures that require the use of water.handsink in kitchen
- Critical - Working containers of food removed from original container not identified by common name.
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8/9/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH FOOD RESIDUE AND GREASE.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED PLASTIC BAGS IN HAND WASH SINK. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS AND GREASE ON COOKING EQUIPMENT.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. OBSERVED FOOD STORED ON THE FLOOR IN WIC.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIF AND RIC SOILED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED HAM AT 48 DEGREES.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED RICE AND MEAT LEFT UNCOVERED IN PREP AREA.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AT 97 DEGREES/
- 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. OBSERVED WIPPING CLOTH ON PREP TABLE.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle hard to open at plumbing fixture. OBSERVED FAUCET AT HAND WASH SINK NOT EASY TO TURN ON.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED EMPTY BOXES ON TOP OF HAND WASH SINK. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD RESIDUE AND GREASE BUILD UP ON COOKING EQUIPMENT.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. COOKING EQUIPMENT IS SOILED.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED RICE LEFT UNCOVERED IN PREP AREA. Corrected On Site.
- Observed unnecessary items on the premise. OBSERVED PLENTY OF EMPTY BOXES ON PREMISES.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AT 96 DEGREES AND RICE AT 102 DEGREES. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED FOOD IN WIC WITHOUT DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. OBSERVED POULTRY NOT BEING REHEATED AT 125 DEGREES, NOT AT PROPER TEMPERATURE . Corrected On Site.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE IN FRONT OF HOOD SOILED WITH FOOD RESIDUE.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED BIN AND CUP IN HAND WASH SINK. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. OBSERVED HOT WATER WAS SHUT OFF. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SING AT HAND WASH SINK BY WALK IN COOLER.
- Observed build-up of grease on nonfood-contact surface. OBSERVED MICROWAVE DOOR IS GREASY AND HAS OLD FOOD RESIDUE.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL IN COOKED RICE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW POULTRY AT 47 DEGREES IN WALK IN COOLER. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 97 DEGREES AND POULTRY AT 102 DEGREES IN PREP AREA Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON TOP OF MICROWAVE. Corrected On Site.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY OVEN IS NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. OBSERVED POULTRY AT 115 DEGREES.
- Food-contact surface not smooth and easily cleanable.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP TABLE IN KITCHEN AREA IS FULL OF FOOD RESIDUE.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL PROVIDED IN MEN AND WOMEN RESTROOMS.
- Critical - No conspicuously located thermometer in holding unit. NO TERMOMETER INSIDE REACH IN COOLER.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN IN MEN AND WOMEN RESTROOMS.
- Critical - Observed encrusted material on can opener. OBSERVED CAN OPENER RUDTY.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED HAND WASH SINK IS COVERED WITH CARD BOARD. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED FOOD LEFT UNCOVERED INSIDE THE KITCHEN. Corrected On Site.
- Observed unnecessary items on the premise. OBSERVED SEVERAL EMPTY BOXES IN THE PREMISES.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY ON PREP TABLE AT 94 DEGREES, RICE ON PREP TABLE AT 112 DEGREES.
- 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. Corrected On Site.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE FAILED TO WASH HIS HANDS AFTER SWITCHING FROM DIRTY USTENSIL TO FOOD.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. OBSERVED BOXES ARE USED ON THE COVER OF REACH IN FREEZER.
- Observed nonfood-contact equipment in poor repair. REACH IN FREEZER DOOR IS BROKEN
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed interior of microwave soiled. OBSERVED MICROWAVE SOILED WITH FOOD RESIDUE AND GREASE.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface. FOOD DEBRIS AND GREASE ACCUMULATED ON THE COOLERS AND FREEZERS.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. USED BOXES WERE PLACED ON THE TOP OF HAND WADH SINK. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. ATHAND WASH SINK IN FOOD PREP AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. AT HAND WASH SINK IN PREP AREA.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed unnecessary items on the premise.
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8/31/2010 | 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.
- Observed reuse of single-service articles. OBSERVED USED CAN BEING USED TO STORE FOOD. Corrected On Site.
- Faucet/handle missing at plumbing fixture. HAND WASH SINK IS NOT OPERABLE.
- Critical. Hand sink missing in food preparation room or area. OBSERVED HAND WASH SINK IN FOOD PREP-AREA NOT WORKING.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED GARBAGE BEING DISPOSED ON THE GROUND.
- Observed worn, torn and/or soiled floors/carpeting.
- Observed unnecessary items on the premise. BOXES AND USED CONTAINERS INSIDE THE KITCHEN.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
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