- Basic - Bowl or other container with no handle used to dispense food. Cup inside ice machine, and out side the ice bin, employee moved **Corrected On-Site** **Repeat Violation**
- 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 Employee cup with no lid and straw, by cookline and by seafood area, employee put on the lid and straw **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee making salad **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Container stack up wet on the shelf by seafood station **Repeat Violation**
- 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. Handle touch the salt mix under the prep table at sea food area, employee moved **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of Season per manager, on the shelf by seafood area, employee put on **Corrected On-Site** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. Around 10 flies around the seafood area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade ranch dressing 67°F, on the counter by the steam table, owner put under the ice, second temp 46°F about 5 min later **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw camel above the container of seafood, upright Reach in cooler by seafood area , employee moved **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Seafood tray stored on top of Hand Wash Sink by seafood area, employee moved **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Ice inside the Hand Wash Sink by service area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline, employee put on new one **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Half/ half open 2 days ago, bar area, employee put on the date **Corrected On-Site** **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris. Slight build up on the blade on prep table by seafood area, employee clean up **Corrected On-Site**
|
09/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup used inside the ice machine by salad area, container used inside the salt bucket by dry storage, owner removed **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for crab, Reach in freezer by meat station **Repeat Violation** **Warning**
- High Priority - Live, small flying insects in food preparation area. Throughout the kitchen **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep portion of homemade ranch and blue cheese 50°F, rib 50°, Reach in cooler in kitchen white sauce, 60°, seafood sauce 60°, spinach dip 50°,Walk in Cooler , made yesterday, sausage, 50°, oyster 50°F, meat station **Repeat Violation** **Warning** At call back inspection, 8/20/2014, meat station cooler ambient temperature 40°F, food temps ( beef, oyster, cooked mushroom, cooked shrimp) at 41°-43°F, Reach in cooler By cookline, ambient temperature 42°F, all food temped (rice, beans, cream sauce) at 43-47°F, move all food above 43°F to the Walk in Cooler.
|
08/20/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup used inside the ice machine by salad area, container used inside the salt bucket by dry storage, owner removed **Corrected On-Site** **Repeat Violation** **Warning**
- 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. Employee drink cup on the shelf by Dish machine area, employee put the lid and straw on **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Several employee working in the kitchen without hair restraint **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Blue containers stack up wet on the shelf by seafood area **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by cookline **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Around meat station **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for crab, Reach in freezer by meat station **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Several bag of clam inside the sink in the seafood area, employee turn on the water **Corrected On-Site** **Warning**
- Basic - Waste line missing at soda gun holster. Bar area **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of salt on the shelf dry storage **Repeat Violation** **Warning**
- High Priority - Container of medicine improperly stored. Employee pain medicine on the shelf above the prep table by cookline , employee moved **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Throughout the kitchen **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep portion of homemade ranch and blue cheese 50°F, rib 50°, Reach in cooler in kitchen white sauce, 60°, seafood sauce 60°, spinach dip 50°,Walk in Cooler , made yesterday, sausage, 50°, oyster 50°F, meat station **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of clam strip above the container of hot dogs, upright Reach in cooler by seafood station , employee moved **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Prep portion of homemade ranch and blue cheese 50°F, rib 50°, Reach in cooler in kitchen white sauce, 60°, seafood sauce 60°, spinach dip 50°,Walk in Cooler , made yesterday **Warning**
- High Priority - Vacuum breaker missing at hose bibb. By dish area next to the bathroom **Repeat Violation** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee not used chlorine test kit to check sanitizer bucket per employee **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 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. Milk open Sunday per employee salad station, cream open yesterday per employee bar area employee put the date on it **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Reach-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. Meat station Reach in cooler ambience temperature 50°F, all roof temped at 50°-52°F, Reach in cooler at cookline ambit met temperature 50° all food temped at 53°F **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Soap by the Hand Wash Sink in salad area and bar area without label **Warning**
- 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. Walk in Cooler ambient temperature 50°F, all food temped 53°-60°F **Warning**
|
08/19/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in the spinach dip, Walk in Cooler **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside dining area **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of milk on the Walk in Cooler floor **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups stack up wet by the soda station
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine Chlorine 0 ppm
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the prep table while prepping. Meat area **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating in the salad prep area **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Several employee working with food didn't have hair restraint.
- Basic - Food storage container/container lid cracked or broken. Several plastic containers in used are cracked, throughout
- 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. Handle touch bread cube, salad station **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Black trash bag used in for cut lettuce, salad station
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoon stored with different direction, on the counter by steam table **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. Bar area
- Basic - Working containers of food removed from original container not identified by common name. Several container of seasoning not label, on the shelf by seafood prep area **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Crab meat 49°, cooked noodles 48, fish 47-49° Reach in cooler by cookline ambient temperature 48°F corrective action taken move all food to Walk in Cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 66°F seafood area, corrective action taken, ice bath
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef above the container of cut vegetable, upright Reach in cooler by cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of window cleaner on the carts by clean dishes, meat area **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Dish machine area **Repeat Violation**
- 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. Milk open yesterday per manager, Reach in cooler by kitchen entree around the salad area **Corrected On-Site** **Repeat Violation**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings, form provided
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as Public Health Control form discuss and provided
- Intermediate - Reach-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. Crab meat 49°, cooked noodles 48, fish 47-49° Reach in cooler by cookline ambient temperature 48°F corrective action taken move all food to Walk in Cooler
|
2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/18/2013 | Complaint Full | Admin. Complaint Callback Complied |
- High Priority - Live, small flying insects in food preparation area. Salad area, bar, seafood prep area, dish area. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters **Warning**
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9/11/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup in ice machine near salad area. Bulk container in dry storage, garlic powder, multiple seafood containers in Walk in Cooler **Warning**
- Basic - High Priority - Dead roaches on premises. 60-70 small dead roaches found on shelf and floor around steam apps make table. Cleaned on site. 24-hour follow up required per Andrew Fielder. **Corrected On-Site** **Warning** 1 dead roach found in seafood prep area. 24-hours follow up required per Brenden Doherty
- High Priority - Live, small flying insects in food preparation area. Salad area, bar, seafood prep area, dish area. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Prime rib 122-136. Time as Public Health Control was provided. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked ribs, upright Reach in cooler by cook-line. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 5 slow-moving live roaches found on floor around steamed apps make table. Also, one live roach found on seafood prep area prep table, and 2 live small roaches found in dry storage. All were killed and cleaned up. 24-hour follow up required per Andrew Fielder. **Warning** Found 15 live roaches under dish machine area. 1 live roach in steamed apps make table. 24-hours follow up required per Brenden Doherty.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 22 dry rodent droppings found on shelves and floor in dry storage. Corrective action taken, shelves were moved and started to clean. 24-hour follow up required per Andrew Fielder. **Warning** 4 soft rodent droppings found between seafood prep area and main kitchen. 24-hours follow up require per Brenden Doherty
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters **Warning**
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9/10/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Cup in ice machine near salad area. Bulk container in dry storage, garlic powder, multiple seafood containers in Walk in Cooler **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside dinning area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad area **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Open Bag of sugar, salad area. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Meat prep area, between microwave and shelf. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by meat prep area and cookline, dish wash area **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board. Throughout kitchen. **Warning**
- Basic - High Priority - Dead roaches on premises. 60-70 small dead roaches found on shelf and floor around steam apps make table. Cleaned on site. 24-hour follow up required per Andrew Fielder. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. 15 Cooked Potatoes white growth, Walk in Cooler. Voluntarily discarded by manager. **Warning**
- High Priority - Live, small flying insects in food preparation area. Salad area, bar, seafood prep area, dish area. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Prime rib 122-136°. Time as Public Health Control was provided. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked ribs, upright Reach in cooler by cook-line. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw chicken over container of seafood, upright Reach in cooler seafood prep area **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 45° Walk in Cooler corrective action, ice added. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 5 slow-moving live roaches found on floor around steamed apps make table. Also, one live roach found on seafood prep area prep table, and 2 live small roaches found in dry storage. All were killed and cleaned up. 24-hour follow up required per Andrew Fielder. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 22 dry rodent droppings found on shelves and floor in dry storage. Corrective action taken, shelves were moved and started to clean. 24-hour follow up required per Andrew Fielder. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Seafood prep area, multiple **Repeat Violation** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Seafood prep area **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Seafood prep area, **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Vent cover upright salad cooler. Also multiple cooler throughout kitchen pooling water **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. Hush puppies sauce made 3 days ago, Reach in cooler **Corrected On-Site** **Repeat Violation** **Warning**
|
9/9/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan dusty over slicer.
- Basic - Food contaminated by setting tray on top of another tray of uncovered food in walk in. ( Prime rib)
- Basic - Interior of microwaves soiled with encrusted food debris.
- Basic - Soda gun holster with accumulated slime/debris. BAR
- Basic - Water buildup in 2 reach-in coolers on bottom inside of coolers.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in dessert area.
- High Priority - Live, small flying insects in food preparation area and bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage cheese, milk etc. in non working sliding door reach in. All items will be discarded.
- High Priority - Vacuum breaker missing at hose bibb. Over triple sink in kitchen 1 of 3 faucets is missing the vacuum breaker.
- 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. Unable to name any.
- 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. A-XH refrigeration has been called. Sliding door reach in unit in salad area.
- 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. Cottage cheese and milk.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Macaroni salad and other items.
- Intermediate - Some bottles containing toxic substance not labeled. SOAP.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes from last night are 48-49 degrees F. in walk in. Corrected On Site. Stop sale issued.
- Observed employees with no hair restraint throughout. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Desserts.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Wore off cook line, returning to cook line.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Baked potatoes.
- Critical - Vacuum breaker mising at hose bibb. Salad area, on wall.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/24/2012 | Complaint Full | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. 2 in storage room.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected action taken. Called technician.***SET UP MANUAL SANITIZING STATION UNTIL DISHMACHINE IS REPAIRED***
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishmachine not properly sanitizing.
- Critical - No handwashing sign provided at a handsink used by food employees. By ice machines.
- 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. All certificates expired 4/12
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Multiple drinks above hot holding station. Corrected On Site. All discarded.
- Observed attached equipment soiled with accumulated dust. "True"reach in cooler/ dessert area.
- Observed build-up of grease on nonfood-contact surface. Hood filters in kitchen.
- Critical - Observed buildup of black buildup in the interior of ice machines.
- Observed the distance between a charbroiler and the filters less than 4 feet. For reporting purposes only. Repeat Violation.
- Plumbing system in disrepair. Handwash sink not working. Prep room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mac salad and mac n' cheese, made on Monday no dated.
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6/20/2012 | Complaint Full | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above cook line
- Observed build-up of grease, dust or dirt on nonfood-contact surface. Hoodfilters. Repeat Violation.
- 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. On floor beside ice machines.
- Critical - Vacuum breaker mising at hose bibb. Backflow preventer missing at faucet next to prep sink. Black hose attached.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/9/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. shelving with rust, fry storage
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11/9/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. personal food -hummus /pita in salad cooler, not separated from
- Violation: 14-38-1 Observed utensils in poor condition. fish storage containers
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. food storage racks with excessive grease buildup
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. shelving with rust, fry storage
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. *dusty buildup on fans throughout *shelving throughout
- Critical - Violation: 35A-03-1 Observed dead roaches on premises.* *1 dead beneath expo area *4 dead on shelving at expo area *2 dead at steam prep area *1 dead on shelf /steam appetizer prep 7/14/11 At callback one dead roach observed on top of steamer. Manager discarded
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. *small flies on wet shelving in fish prep *several large flies in and around kitchen
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. behind coolers and equipment throughout
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. fans and lights
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust.
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7/14/2011 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Handwashing cleanser lacking at handwashing lavatory. salad prep
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. pitcher laying in ranch dressing
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. fans and lights
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. *dusty buildup on fans throughout *shelving throughout
- Observed build-up of grease on nonfood-contact surface. food storage racks with excessive grease buildup
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated dust.
- Critical - Observed dead roaches on premises.* *1 dead beneath expo area *4 dead on shelving at expo area *2 dead at steam prep area *1 dead on shelf /steam appetizer prep
- Observed food debris accumulated on kitchen floor. behind coolers and equipment throughout
- Critical - Observed food stored in a prohibited area. personal food -hummus /pita in salad cooler, not separated from
- Observed gaskets with slimy/mold-like build-up. throughout
- Critical - Observed handwash sink used for purposes other than handwashing. dumping in sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. hushpuppy scoop
- Critical - Observed live flies in kitchen. *small flies on wet shelving in fish prep *several large flies in and around kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *stuffed flounder on counter too long, all other flounder in same unit at below 41F
- Observed residue build-up on nonfood-contact surface. shelving with rust, fry storage
- Critical - Observed roach activity as evidenced by live roaches found *13 live on dish racks at dish pit *2 on old cutting board sitting on ground - near prep table *1 alive on floor between prep table and cooler *1 alive on floor under chef cook/warm *1 alive on expeditor area *1 alive on back board behind steak area-behind chef cookline *1 alive at 2compartment prep sink/steam area *1 alive behind steam prep area
- Observed utensils in poor condition. fish storage containers
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. *cooked shrimp and scallops, cooked within last 30 minutes per cook- Corrected On Site- recooked to 165F before service
- Wet wiping cloth not stored in sanitizing solution between uses. throughout
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7/13/2011 | Routine - Food | Emergency order recommended |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Bulk plastic containers throughout kitchen. Repeat Violation.
- Critical. Violation: 08A-11-1 Observed soda guns stored in ice used for drinks. In salad prep area
- Critical. Violation: 08A-28-1 Observed food stored on floor. Plastic containers and buckets of food in walkin cooler on floor. Corrected On Site.
- Critical. Violation: 08A-28-1 Observed food stored on floor. Boxes of frozen products on floor in temporary freezer trailer.
- 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. Plastic cup in salt mix
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Non food grade Sterilte containers in walkin cooler with fish in
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. At faucets in dishmachine area
- Violation: 36-11-1 Floors not maintained smooth and durable. Broken tiles in dishmachine area
- Violation: 36-12-1 Floors not constructed easily cleanable. Wooden floors in upper kitchen area. Owner states floors are being re-done during current renovation.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Throughout kitchen.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Behind outside bar.
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Bulk plastic containers throughout kitchen. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Throughout . Corrected On Site. Repeat Violation.
- Critical. Observed soda guns stored in ice used for drinks. In salad prep area
- Critical. Observed food stored in undrained ice or water. Slices of bacon in container of water in meat reachin cooler. (possibly water from condenser)
- Critical. Observed food stored on floor. Plastic containers and buckets of food in walkin cooler on floor. Corrected On Site.
- Critical. Observed food stored on floor. Boxes of frozen products on floor in temporary freezer trailer.
- Critical. Observed cloth used as a food-contact surface. Under cutting boards Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup in salt mix
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging around kitchen locations
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. In kitchen. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Meat reachin cooler on line.
- Observed nonfood-grade containers used for food storage. Non food grade Sterilte containers in walkin cooler with fish in
- Critical. Observed soiled reach-in cooler gaskets. Reachin by ice machine.
- Critical. Observed interior of microwave soiled. Interior of white microwave in steam area. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Crab crackers stored in plastic container, with food and dirt debris build up in the bottom
- Observed single-service articles stored without protection from contamination. Unwrapped straws behind bar.
- Critical. Vacuum breaker mising at hose bibb. At faucets in dishmachine area
- Critical. No handwashing sign provided at a handsink used by food employees. In salad prep area. And outside temporary bathrooms. Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found. One live near salad area. One near dishmachine area. Establishment had pest crontrol spray night before Corrected On Site.
- Critical. Observed the presence of insects, rodents, or other pests. Dead bug in interior of ice machine. Corrected On Site.
- Floors not maintained smooth and durable. Broken tiles in dishmachine area
- Floors not constructed easily cleanable. Wooden floors in upper kitchen area. Owner states floors are being re-done during current renovation.
- Observed attached equipment soiled with accumulated dust. Portable fans in kitchen with dust build up on them
- Critical. Observed unlabeled spray bottle. Throughout kitchen.
- Carbon dioxide/helium tanks not adequately secured. Behind outside bar.
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9/21/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site. owner posted one in dining area.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked potentially hazardous inside walk in cooler. / ready to eat food milk.
- Critical. Working containers of food removed from original container not identified by common name./ flour.
- Critical. No conspicuously located thermometer in holding unit./ white flat cooler & flat freezer.
- Critical. Observed cloth used as a food-contact surface./ under white chopping board. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue/ accumulation of water inside undercounter cooler./ near wait station.
- Critical. Handwash sink not accessible for employee use at all times./ placing cleaning material. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation. Corrected On Site.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk seasonings, oils etc... throughout
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. stuffed crabs
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. danmaged, tall glass at waitess station tall meat cooler at prime rib station Corrected On Site.- mgr placed new thermometers in units
- Critical. Observed potentially hazardous food thawed at room temperature. Thawing deviled crab on top of shelving Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw prime rib over raw oysters -oysters possiblly served raw, could be cooked raw shrimp over mac n cheese, steam station
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw fish and shrimp
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. throughout used in seasonings mix
- Nonfood-contact equipment not designed and constructed in a durable manner. Shelving in dry storage not smooth and nonabsorbant
- Observed nonfood-contact equipment in poor repair short white freezer door at prep
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. water accumulated on bottom
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. single serve spouffle cups in dirty bus pan crab pinchers in dirty container
- Critical. No handwashing sign provided at a handsink used by food employees. throughout
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed floor area(s) covered with standing water. various places throughout
- Observed wall/ceiling soiled with accumulated black debris in dishwashing area.
- Observed ceiling soiled with accumulated dust debris.throughout
- Critical. Observed toxic item stored by food. Alcohol
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing buckets
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/2/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/30/2008 | Routine - Food | Warning Issued |
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