- Basic - Exterior door has a gap at the threshold that opens to the outside. Door in the kitchen to outside **Warning**
- Basic - Floors not maintained smooth and durable.tile missing on the cook line at the fry area. **Warning**
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09/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door in the kitchen to outside **Warning**
- Basic - Floor area(s) covered with standing water.Fry station on the cook line at the area the tile is missing **Warning**
- Basic - Floors not maintained smooth and durable.tile missing on the cook line at the fry area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Sink at the dish room area. **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Between the marble top Handwash top and the cappuccino machine.
- Basic - Buildup of food debris/soil residue on equipment door handles.Upright reach in cooler off the cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers on bottom shelf of food prep table.
- Basic - Floor tiles missing.Area under the fryers on the cook line causing water to pool.
- Basic - Water leaking from faucet/faucet handle. Upstairs bar .
- High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw whole shell eggs over raw salmon and mahi mahi.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.Food containers in warewashing area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. In kitchen dish area
- Basic - Old labels stuck to food containers after cleaning. On cambro s beside dish
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen
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4/9/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Food stored outside. Bulk containers of flour, rice, orzo stored in containers outside. **Admin Complaint**
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen. **Admin Complaint**
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4/8/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. In kitchen dish area
- Basic - No handwashing sign provided at a hand sink used by food employees. At downstairs HWS beside bars
- Basic - Old labels stuck to food containers after cleaning. On cambro s beside dish
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in sink thawing in standing water
- Basic - Soda gun holster with accumulated slime/debris. At upstairs bar
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At HWS in upstairs bar
- Basic - High Priority - Dead roaches on premises. 2 dead roaches at end of cooks line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 4/8/2013 found cooked cabbage and onions 45?, cooked pork shanks at48?, cooked ground pork 49?, cooked spinach and onions 45?. All items found in walk in cooler cold held at 45?-49?. Reach in cooler beside dessert cooler holding salmon 47?, cooked shrimp 47?, cooked duck 57?, calamari 55?
- High Priority - Roach activity present as evidenced by live roaches found. Over 25 live roaches down back of cooks line above water filter. 1 live roach in lowboy drawer on cooks line. 1 live roach on wall beside handwash sink beside salad station.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler holding food product temperatures at 45?-49? f.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee filling half pan with water in handsink
- Intermediate - Hot water not provided/shut off at employee handwash sink. At restrooms beside main upstairs **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At downstairs bar
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4/8/2013 | Routine - Food | Emergency order recommended |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans outside building. **Admin Complaint**
- Basic - Food stored outside. Bulk containers of flour, rice, orzo stored in containers outside. **Admin Complaint**
- Basic - Leaking pipe at plumbing fixture. Under dish machine and at handsink beside espresso machine in downstairs bar. At handsink beside dish. **Admin Complaint**
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen. **Admin Complaint**
- 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. In bar dishmachine downstairs **Admin Complaint**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dishmachine. **Admin Complaint**
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2/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In oregano **Admin Complaint**
- Basic - Build-up of mold-like substance on nonfood-contact surface. On pipe under bar counter **Admin Complaint**
- Basic - Carbon dioxide/helium tanks not adequately secured. At cafe bar. **Admin Complaint**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans outside building. **Admin Complaint**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Admin Complaint**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on cooks line. **Admin Complaint**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Large cambro s stacked in dish **Admin Complaint**
- Basic - Food stored outside. Bulk containers of flour, rice, orzo stored in containers outside. **Admin Complaint**
- Basic - Hood soiled with accumulated grease. On cooks line. **Admin Complaint**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line water 73? **Admin Complaint**
- Basic - Leaking pipe at plumbing fixture. Under dish machine and at handsink beside espresso machine in downstairs bar. At handsink beside dish. **Admin Complaint**
- Basic - No handwashing sign provided at a hand sink used by food employees. At upstairs bar **Admin Complaint**
- Basic - Plumbing system in disrepair. Drain in floor clogged. **Admin Complaint**
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen. **Admin Complaint**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. On cooks line. **Admin Complaint**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 20 pounds of beef in large hotel pan cooked yesterday 1/30/2013 found at 50? on 1/31/2013, same dates for 5 gallons cooked peppers and onions **Admin Complaint**
- 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. In bar dishmachine downstairs **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 50?, Cubans 45?, in walk in, reach in on cooks line shrimp 46?. **Admin Complaint**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken brought over squid on cooks line. **Admin Complaint**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In upstairs bar **Admin Complaint**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large hotel pan of beef covered with Saran wrap **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. Prep table in front of handsink. **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee prepping in sink. **Admin Complaint**
- Intermediate - Hot water not provided/shut off at employee handwash sink. On cooks line. And in restrooms downstairs **Admin Complaint**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dishmachine. **Admin Complaint**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout walk in. **Admin Complaint**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintaining PHF at 41-44? **Admin Complaint**
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1/31/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. [at bar]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [on cookline] Corrected On Site.
- Critical - Observed employee improperly washing hands. [observed employee washing hands with no soap] Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [ice at bar, portion cups for cheese on salad station, bowls in flour etc] Corrected On Site.
- Critical - Raw fruits/vegetables not washed prior to preparation. Corrected On Site. [observed employee cutting tomatoes that were not washed prior ]
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-19-1 No tag on fresh shellfish.
- Violation: 29-18-1 Drain cover(s) missing. Collander used as drain cover under dishmachine.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. In front bar area under sink.
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4/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding food product at 47 degrees.
- Drain cover(s) missing. Collander used as drain cover under dishmachine.
- Equipment or utensils not designed or constructed in a manner that keeps from cross contamination. Single service cup with no handle used to dip fruit at front service bar.
- No copy of latest inspection report.
- Critical - No tag on fresh shellfish.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed food debris accumulated on kitchen floor. In front bar area under sink.
- Observed food debris accumulated on kitchen floor. Under dishmachine
- Critical - Observed handwash sink used for purposes other than handwashing. Prepping in handwash sink. Ice bucket emptied in handwash sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing wine in handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Broth, soup, pesto sauce being held at 47 degrees at time of inspection.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. In kitchen beside side entrance.
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4/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flan and custards moved to walk in 45 Corrected On Site. Note: On 12/14/2011 cre brulee temperature 48 .
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Stand up cooler not keeping product cold. Advised manager to change rack inside to keep product cold.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. At 10 ppm
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Side exit door near street.
- Violation: 36-11-1 Floors not maintained smooth and durable, standing water on floor and tiles broken.
- Violation: 37-14-1 Observed ceiling in disrepair. Per Manager ceiling damage in storage area is from air conditioner leak.
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12/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Stand up cooler not keeping product cold. Advised manager to change rack inside to keep product cold.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 10 ppm
- Floors not maintained smooth and durable, standing water on floor and tiles broken.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. In dish area and over prep areas. Caps missing off ends.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar downstairs, kitchen and ladies restroom.
- 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 ceiling in disrepair. Per Manager ceiling damage in storage area is from air conditioner leak.
- Observed clean equipment stored on floor. Ice buckets on floor.
- Observed cutting board grooved/pitted and no longer cleanable. Small cutting boards for guest bread. Multiple boards grooved.
- Critical - Observed employee eating while preparing food. Coffee and croissant in prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. Fruit on floor in bar cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Sink used for dirty dishes. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw surrounded by ready to eat in lowboy on cooks line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. Bread in freezer stored in grocery bag
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flan and custards moved to walk in 45 Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk on cooks line and in bar area. Opened yesterday.
- Critical - Observed small flying insects in bar area.
- Critical - Outer openings not protected with self-closing doors. Side exit door near street.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Quart of milk and half and half at 50 degrees.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Critical - Working containers of food removed from original container not identified by common name. Condiment bottles and large food storage containers not labeled, flour, rice, sugar
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10/13/2011 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(tongs hung on oven door handles)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 grease on nonfood-contact surface.(hood filters)
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food being cooled by nonapproved method.(cooked meatballs left to cool at room temperature, moved to walk in cooler) Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.(bread in back area and items in walk in cooler and freezer)
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(k class on floor kitchen )
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.(condiment squeeze bottles)
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris.(bar area)
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture.( dish area)
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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9/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Raw fruits/vegetables not washed prior to preparation.(raw potatoes removed from dirty bin and chopped)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(all food in the walk in cooler at 46-49 degees f) Repeat Violation.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.(foods reheating in steamtable at 95 degees after 1 1/2 hours. foods moved to stove to reheat) Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(walk in cooler at 46-49 degees )
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.( walk in cooler and freezer) Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(bread) Corrected On Site.
- In-use utensil for food not stored in a clean, protected location.(tongs hung on garbage can)
- Critical. Observed hand wash sink used for purpose other than washing hands.(used to fill up containers with water) Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed soda gun holster with accumulated slime/debris.(bar area)
- Observed leaking pipe at plumbing fixture.( dish area)
- Waste line missing at soda gun holster.(bar area)
- Critical. Hand wash sink lacking proper hand drying provisions.(cooks line) Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- 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.
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9/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ass't products, walk in cooler
- Critical. Working containers of food removed from original container not identified by common name. bulk bin confectioners sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw lIver measured at 57 degr F Corrected On Site. voluntarily discarded [less than 1 lb]
- Critical. Observed raw animal food stored over cooked food. raw beef above ckd ribs [chill drawer]
- Critical. Observed food stored on floor. cases of ass't produce
- Critical. Observed hand wash sink used for purpose other than washing hands. sauce pan & ladle in handwash sink
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. sprayed hands at prerinse sink
- Critical. Observed employee wash hands with no soap. sprayed hands at prewash sink
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Operator set up 3 comp sink for manual sanitization
- Critical. Observed interior of microwave soiled.
- Critical. Observed sewage backing up through floor drains of establishment. clogged drain under dishwashing machine Corrected On Site. drain cleaned out during inspection
- Observed hole in ceiling. above cook's line
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed one severely dented can
- Critical. No oyster warning sign with required language provided. Corrected On Site. Inspector provided
- Critical. No tag on fresh shellfish. oysters
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster sauce measured at 46 degr F [walk in cooler], goat cheesE measured at 65 degr F [cook's line]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ambient temp of walk in cooler 46 degr F
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 2 broken thermometer inside walk in cooler
- Critical. Observed potentially hazardous food thawing at room temperature. sheet pan on rolling rack
- Critical. Fruits/vegetables not washed prior to preparation. potatoes Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. ckd & raw chicken in same pan [cook's line] Corrected On Site. product voluntarily discarded
- Critical. Observed food stored on floor. walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice bin
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. handling raw prepped vegetable with bare hands
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of ice machine [out doors]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs in water measured at 78 degr F Corrected On Site.
- Critical. Observed handsinks used for purposes other than the designated use. scrub pads in handwash sink
- Critical. Observed handsinks used for purposes other than the designated use. utensils in handwash sink [Pincho coffee area]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. fail to wash hands prior to putting on gloves
- Critical. Observed damaged thermometer provided on dishmachine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed soda gun holster with accumulated slime/debris.
- Critical. Hot water not provided/shut off at employee hand wash sink. water temperature measured at 83 degr F [dishwashing area]
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook's line Corrected On Site.
- Critical. Current Hotel and Restaurant license not properly displayed. license on display expired 2/08
- Critical. Person in charge failed to insure proper handwashing by employees. fail to provide hot water at handwash sinks and restrict use to handwashing only This violation must be corrected by : 12/23/09 .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification. 4expired Certfied Food Mgr certficates This violation must be corrected by : 12/23/09.
- 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 This violation must be corrected by : 12/23/09 .
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/27/2008 | Routine - Food | Warning Issued |
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