- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Faucet/handle broken at plumbing fixture. HWS
- Basic - Food stored in holding unit not covered. Cooked pork **Corrected On-Site**
- Basic - Food stored in undrained ice. Observed Raw fish inside walk in cooker
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to cooked pork Inside reach in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed Cooked ground beef 104-112 f at prep table.;operator transferred product to walk in cooler for rapid cooling. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw shell eggs over raw beef **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Oven mittens
- 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 - Cold water not provided/shut off at employee handwash sink.back hand washing sink at kitchen.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back kitchen hand sink
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar , and flack kitchen hand washing sink.
|
11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles soiled with accumulated grease. **Repeat Violation**
- 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. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
|
07/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area. 2 buckets of chicken bouillon
- Basic - Ceiling tiles soiled with accumulated grease. **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Dishmachine areas.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- 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. **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. By server station, bar area **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks.
- Basic - Storage of tools on shelf above or with food. Pliers on top of food at dry storage unit.
- Basic - Walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For shrimp or fish served on the menu under shrimp ceviche or fish ceviche.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 109 f stored at steam table. (Operator transferred product to reheat.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over rte arepas inside reCh in cooler, raw beef over cooked pork inside reach in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. To store personal items such as sunglasses, keys. And contact lenses case inside at hand washing sink located At end of kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By server station, bar area **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Bar area **Repeat Violation**
- Intermediate - Non-pitting surface rust on food-contact equipment. On shelf underneath prep tables.
|
5/5/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tiles soiled with accumulated grease.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered. Rice and beans
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to coffee station, bar area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store empanadas
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris. Heavily rusted
- Basic - Storage of tools on shelf above or with food. Pliers next to Food inside storage unit
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand washing sink next to coffee station
- 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.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate provided - Ingrid Vanegas
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. Dry storage
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Faucet/handle falling off at plumbing fixture. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Rice and beans in container
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Filter was fell off**Corrected On-Site** **Corrected On-Site**
- Basic - Large amount of unused equipment/supplies present by prep area .
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store empanadas
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves around warewashing area
- Basic - Wall in disrepair. By reach in cooler at end of cook line.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For swai fish filet used for raw fish ceviche as described in the menu. Parasite destruction provided by Martinez Distributor . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at 46 f. Operator placed product for rapid cooling inside th walk in freezer for rapid cooling.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over raw beef **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. At coffee station located on side of lobby.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle of bleach stored insid t bar area. **Corrected On-Site**
- 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.at end of cook line
- Intermediate - No soap provided at handwash sink. AT end of cook line
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored in a prohibited area.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated dust.lite covers
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.rice
- Critical - Observed food stored on floor.dry storage
- Critical - Observed food stored on floor.freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.storage
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sausage
- Critical - Observed soil buildup inside ice bin.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.icescoop
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cooler gasket torn/in disrepair.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all around kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.eggs to vegies
- Observed equipment in poor repair.inside ice machine
- Observed food debris accumulated on kitchen floor.walkin coolers
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef,chiken inside reachin cooler
- Critical - Observed raw animal food stored over cooked food.beef over corn
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.shower gel
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed wall in disrepair.baseboards
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handling raw eggs and then utensils and vegies
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Light not functioning.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease on the ground and/or pad around grease receptacle.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface.
- Observed utensils stored in crevices between equipment.
- 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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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Air gap not installed.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.
- Critical. Manager lacking proof of Food Manager Certification.
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. NEW MANAGER @ LOCATION
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed attached equipment soiled with accumulated grease.
- Light not functioning.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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1/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Faucet/handle missing at plumbing fixture.
- Observed floor area(s) covered with standing water.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented. SELLING PANGASIUS FOR GROUPER, VERIFIED BY INVOICE. GROUPER IS LISTED ON THE MENU SPECIFICALLY, USING PANGA FOR GROUPER
- Critical. Manager lacking proof of Food Manager Certification. NEW MANAGEMENT @ LOCATION
- 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. NEW STAFF @ LOCATION
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8/4/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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