- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **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**
|
07/22/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Clean equipment stored on floor. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- 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. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 15 dried dropping in the dry storage. 14 dried droppings under food preparation table. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **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**
|
07/21/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under equipment in the kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of poultry stored on the floor in the walk in freezer **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen and in food prep area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. And paper **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.back hand sink near prep area **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.all the hand sinks in the establishment **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink.in the women''s bathroom **Warning**
- 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. **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 - Soil residue in food storage containers.containers used to store rice and other items **Warning**
|
1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under equipment in the kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of poultry stored on the floor in the walk in freezer **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises.25 dead roaches found on glue traps in the kitchen area under the shelves **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen and in food prep area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. And paper **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.beef **Warning**
- Basic - Raw animal food stored above unwashed produce.raw egg over vegetable **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.all shelves in the kitchen **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled.both walk in cooler and walk in freezer floors dirty **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Live flies in kitchen. **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) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **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 - Cold water not provided/shut off at employee handwash sink.back hand sink near prep area **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.all the hand sinks in the establishment **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the one on the cook line next to reach in freezer **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the women's bathroom **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink.in the women's bathroom **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- 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. **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 - Soil residue in food storage containers.containers used to store rice and other items **Warning**
|
1/27/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken case . Drain water and placed under running water.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen preparation areas.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 82°f. Reheated to 141°f.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over sprouts.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Covered up.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked chicken and rice. Must time mark as well.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken . 87°f.
|
10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Rodent activity present as evidenced by rodent droppings found.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/8/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.
- 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: 14-50-1 Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 25-05-1 Observed single-service articles improperly stored.
- Critical - Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground. mop sink not connected to drain.
- Violation: 29-08-1 Plumbing system in disrepair. three compartment sink faucet doesn't reach all compartments.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Critical - Violation: 35B-14-1 Observed screen in window torn/in poor repair.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-03-1 Observed wall in disrepair. under three compartment sink
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. kitchen over three compartment sink
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 42-11-1 Observed unnecessary items on the premise. 2 reach in coolers, ice machine , mixers.
- Critical - Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only.
|
8/3/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. hand sink in the kitchen.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. mop sink not connected to drain.
- Observed food debris accumulated on kitchen floor, and walk in cooler floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables
- Observed gaskets with slimy/mold-like build-up. under prep tables.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next ready to ready to eat food
- 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. raw chicken over ready to eat food
- 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.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Observed moldy ceiling tiles and/or air conditioning vent covers. kitchen over three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed roach activity as evidenced by live roaches found 75 plus live roaches present in the kitchen under food prep area, observed one live roach in reach in cooler.
- Critical - Observed screen in window torn/in poor repair.
- Observed single-service articles improperly stored.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER.
- Observed unnecessary items on the premise. 2 reach in coolers, ice machine , mixers.
- Observed wall in disrepair. under three compartment sink
- Critical - Outer openings not protected with self-closing doors.
- Plumbing system in disrepair. three compartment sink faucet doesn't reach all compartments.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- 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. mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/2/2012 | Routine - Food | Emergency order recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.mans bathroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 all employees must be certified
- 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 build-up of food debris, dust or dirt on nonfood-contact surface.under cooking station
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed ceiling in disrepair.by dishwashing area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.under equipment
- Observed food debris accumulated on kitchen floor.walkin cooler
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food with mold-like growth.tomatos inside walkin cooler Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.all cooking equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked rice taken out from walkin cooler used for special orders
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food.raw chiken over cooked noddles in reachin cooler Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.cooked ribs,egg rolls,wantons in walkin cooler Repeat Violation.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.someareas
- Plumbing system in disrepair.mans bathroom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.in cookline
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
3/13/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.container of rice under leaking pipe in walkin
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed ceiling in disrepair.by 3 compartment sink
- Observed ceiling soiled with accumulated food debris.spider w bs on ceiling
- Critical - Observed cloth used as a food-contact surface.to cover food items in walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.
- Critical - Observed dented/rusted cans.
- 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.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.
- Critical - Observed food with mold-like growth.mangoes
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.all cooking equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.handles on faucet sinks
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.trays inside walkin cooler with moldlike growth
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin coolers shelving
- Observed grease accumulated under cooking equipment.
- 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 interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.inside walkin from compressor
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food.raw fish over cooked rice
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over vegies
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed roach activity as evidenced by live roaches found
- Critical - Observed rodent activity as evidenced by dry rodent droppings found.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.in walkin
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.dead flies inside walkin cooler
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated black debris in edges of walkin cooler door
- Observed wall soiled with accumulated food debris.someareas
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons and forks
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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 build-up of food debris, dust or dirt on nonfood-contact surface.stove
- Observed ceiling in disrepair.water damage above 3 comp sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken breaded on counter
- 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.
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2/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/27/2010 | 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. Food not stored in a clean/dry location that is not exposed to splash/dust.freezer not clean/ chicken is in plastic bags frozen together ln a mound in middle of freezer floor
- Critical. Observed raw animal food stored over cooked food.raw chicken over cooked pork in tall/glass foor reachin
- Critical. Observed uncovered food in holding unit/dry storage area.tall glass door reachin
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.tall glass door reachin
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.front line containers
- Critical. Observed soil residue in storage containers.bus tub in walkin
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cooking area
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.tall glass door reachin
- Observed build-up of grease on nonfood-contact surface.shelfs across from hand washing sink
- Observed build-up of grease on nonfood-contact surface.top of bbq cooker
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door
- Observed build-up of mold-like substance on surface of nonfood-contact surface.freezer door
- Observed residue build-up on nonfood-contact surface.walkin shelfs
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelfs /food cart /stove
- Critical. Observed bathroom facility not clean.mens
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed objectionable odors in bathroom.mens
- Observed food debris accumulated on kitchen floor.walkin
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Has reciet of taking test but card availABLE /Leah Wong
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8/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/18/2010 | 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Old broccli, shelf soiled
- Critical. Observed raw animal food stored over ready-to-eat food.walkin
- Critical. Observed food stored on floor.w lkin
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.reachin to right of standup glass cooler
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.hand washing sink
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.knife
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
- Observed food debris accumulated on kitchen floor.freezer floor under chicken
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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3/8/2010 | Routine - Food | Warning Issued |
- 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: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-28-1 Observed food stored on floor.walkin cooler
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves.walkin cooler
- Critical. Violation: 22-28-1 Observed interior of walk-in cooler soiled with accumulation of food residue.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface.floor infront of walkin cooler
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
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11/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- 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 packaged food not labeled as specified by law.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.walkin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.walkin cooler
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.bain marie hot plate
- Critical. Observed interior of walk-in cooler soiled with accumulation of food residue.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.floor infront of walkin cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed floor and wall junctures not coved.
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Observed unnecessary items on the premise.electrical tools
- Carbon dioxide/helium tanks not adequately secured.
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8/4/2009 | Routine - Food | Warning Issued |
| No report available. | 5/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/12/2008 | Routine - Food | Warning Issued |
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