- Basic - Cutting board has cut marks and is no longer cleanable. All along cookline.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Observed floor of walk-in freezer with food debris.
- 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. Observed DM 0 ppm chlorine. Rep was called and will be out to fix issue. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Observed ice bin at wait station in kitchen.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in the back prep area and by the cookline. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed boards by the cookline.
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. On drying rack
- Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs on the pizza oven. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. On drying rack.
- Basic - Old labels stuck to food containers after cleaning. On drying rack.
- 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. Observed DM 0 ppm chlorine, rep was called and will not use DM until it is fixed.
- Intermediate - Encrusted material on can opener blade. In back area prep table.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the dish machine.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher by the back door in the red.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed bottle stored in handwash and packs of single serve items **Corrected On-Site**
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed cookline reach in cooler across from flyers at ambient temperature of 95?f. Operator removed all food from unit and voluntarily discarded it.
- Critical - Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. Observed mashed potatoes on cookline steam table across from slated grill at 127?f. Operator stats it has been reheating for 3hr. Operator voluntarily discarded. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline furthest from office. **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine. Black and clear slimy buildup observed on interior of ice machine where ice falls down into hopper. Operator states that company coming in 4 days to clean it.
- 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. Observed dishwasher handle dirty food wares and slop sink spray nozzle then directly handle clean food wares without washing hands inbetween tasks.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at cook line. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sour cream at 71?f in cook line reach in cooler directly across from fryers. Operator removed food from unit and voluntarily discarded it. **Corrected On-Site**
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline furthest from dishmachine. no batteries. also handsink next to walk-in cooler. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink next to walk-in cooler.
- 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. observed dishwasher handle dirty food wares then directly grab new gloves to touch clean dishes without washing hands first.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed multiple cookline employees wearing large watches while preparing food. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp at 50 degrees in cookline reach-in cooler nearest dishmachine. observed raw chicken at 54 degrees in cookline reach-in cooler across from automatic butterer. observed non-UHT creamer at 50 degrees in ice bath on waitline. Repeat Violation.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed 0 ppm chlorine. bucket empty
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsinks. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee double-gloving with portion bag to handle raw beef and not removing gloves and washing hands before handling ready-to-eat foods. Operator can contact 850-487-1395 to be approved for portion bag double-gloving.
- Critical - Observed food being cooled by nonapproved method. observed food cooling in deep plastic tubs covered by plastic lids.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee engaged in food preparation on back prep line wearing a watch
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in main handsink at end of cookline. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream scoop at cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed non-UHT creamer at 63 degrees in waitline ice bin. Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. food tub observed stored in cookline handsink nearest office Corrected On Site. Repeat Violation.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle both undercooked chicken and fully cooked ribs.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed employee scooping tortilla chips with non-handled bowl. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed non-UHT creamers sitting out. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed black beans at 56 degrees in walk-in cooler. cooling for 6 hours.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket observed at 0ppm. Corrected On Site. Repeat Violation.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishmachine Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. large food bin filling dishmachine area handsink. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee strip off glove after handling raw beef then put on new glove without washing hands first
- 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. dishwasher observed handling dirty food wares then handling clean cutting boards without washing hands inbetween tasks
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. cookline sanitizer bucket observed at 0ppm. Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed creamers @ 67 Degrees F on ice near coffee machine (non-VHT) Observed milk @ 60 Degrees F in wait-line reach-in-cooler
- Critical. Raw shrimp observed tored over cheese in cookline reach-in-cooler. (COS)
- Critical. Observed employee 2 dishmachine handle dirty food waves then handle clean without washing hand in between tasks. (COS)
- Cookline cutting boards observed pitted and no longer cleanable.
- Critical. Observed cookline sanitizer bucket @ 0ppm quat. (COS)
- Critical. Observed interior of ice machine w/ black & clear slimy build-up that is removable wi/ alchol swab
- Storing knives in crevices between units on cookline (COS)
- Critical. Dishmachine area handsink lacking paper towels, dispenser out of batteries (COS)
- Critical. Chlorine sanitizer observed @ 200 ppm @ dishmachine
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at cookline steamtable found at 106 degrees in the middle. Corrected On Site. stirred
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handled wax paper containing raw beef juice then handled bread without removing gloves and washing hands inbetween tasks
- 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. dishwasher handled dirty food wares then handled clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee changing gloves without washing hands inbetween pairs
- Critical. Observed buildup of slime in the interior of ice machine. black slimy buildup that is removable with alcohol swab
- Observed utensils stored in crevices between equipment. knife on cookline. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. by dishmachine Corrected On Site.
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6/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over peppers and wash in,cookline RIC Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. food bin and other food dish in warewash handsink
- Critical. No handwashing sign provided at a handsink used by food employees. back prep handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing area. Corrected On Site.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook switched from raw beef to bread with same gloves
- Observed cutting board grooved/pitted and no longer cleanable. cookline cutting boards very pitted
- Critical. Observed interior of microwave soiled. clear and black slimy buildup that is removable with alcohol swab
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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