- Basic - Bathroom door not self-closing. Employee bathroom
- Basic - Build-up of grease/dust/debris on hood filters. Above cooking equipment
- Basic - Ceiling in disrepair. Possible water damage on ceiling tiles in dining area and dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Sandwich make cooler. Sugar scoop handle broken **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Glass door reach in cooler.
- Basic - Hood soiled with accumulated grease.
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/1/2014
- Intermediate - Cutting board(s) stained/soiled. Sandwich make cooler.
|
08/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Employee bathroom
- Basic - Bathroom facility not clean. Employee bathroom **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in parmesan cheese container.
- Basic - Build-up of grease/dust/debris on hood filters. Above cooking equipment
- Basic - Ceiling in disrepair. Possible water damage on ceiling tiles in dining area and dry storage area.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Sandwich make cooler
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Sandwich make cooler. Sugar scoop handle broken **Repeat Violation**
- Basic - Dead roaches on premises. 1 dead on hand wash sink, 3 dead under steam table not in use.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By hand wash sink in the bar area **Repeat Violation**
- Basic - Equipment in poor repair. Sugar scoop handle is broken.
- Basic - Food stored in dry storage area not covered. Sugar under prep table. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Glass door reach in cooler.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hole in wall. Employee bathroom
- Basic - Hood soiled with accumulated grease.
- 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. Flour scoop
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and flour
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/1/2014
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs placed in walk in cooler on 8/13/2014, temperature taken at 11:30 am on 8/14/14 was 67°F.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwich make cooler: Cut tomatoes 52°, 48°, Cole slaw 49°, Provolone cheese 54°, Ham 57°F **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pasta on steam table 101°F
- High Priority - Roach activity present as evidenced by live roaches found. 5 live near three compartment sink. 10 live on wall under the dish machine. 9 live on floor by salad prep cooler, 8 live under in use steam table, 2 live under hand wash sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area
- 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. Sandwich make cooler. Sandwich make cooler: Cut tomatoes 52°, 48°, Cole slaw 49°, Provolone cheese 54°, Ham 57°F Swiss cheese 57°F
- Intermediate - Cutting board(s) stained/soiled. Sandwich make cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with sanitizer in them are not labeled.
|
08/14/2014 | Routine - Food | Emergency order recommended |
- Basic - Bathroom facility not clean. Employee bathroom
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Front counter area
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Cookline
- Basic - Floors not maintained smooth and durable. Dry storage/walk in cooler areas
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage: Placed inside cooler
- Basic - Unused equipment and decor cluttering the restaurant. Any unused items must be stored in a organized manner or be removed.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler floor soiled.
- 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. Waitress: While checking her order she picked up toast with bare hands. Corrective action taken: reviewed procedures with owner.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 62°, hash 59° corrective action taken: iced.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over macaroni and cheese
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over clams in reach in freezer
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrective action taken: reviewed hand washing procedures with owner.
- High Priority - Toxic substance/chemical stored by or with food. Front counter area
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. Waitress rinsed a wiping cloth out in the hand wash sink
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue. All cook line coolers have old food build up.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels on containers. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Floors not constructed to be easily cleanable. Walk in cooler **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
- Basic - Wood food-contact surface not properly sealed. Wait area shelving under counter **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler **Warning**
- Intermediate - No original proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original certificates required. **Warning**
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9/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - 4-603.15(A) Old labels on containers. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not constructed to be easily cleanable. Walk in cooler **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
- Basic - Wall soiled with accumulated food debris/greasy. Behind cooking equipment. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wood food-contact surface not properly sealed. Wait area shelving under counter **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook about 5 seconds **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. Cookline: Pancake batter 79°F, corn beef hash 62°F, hydrated hashbrowns 76°F, reach in cooler: cole slaw 62°F, sliced tomatoes 60°F, provolone cheese 52°F, bleu cheese 64°F, turkey 58°F, ham 67°F, ( Reach in cooler unplugged. Plugged back in during this inspection. Temperature dropped 13 degreesF in 30 minutes) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 130°F, gravy 122°F **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cook line: shell eggs 64°F **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Draining hashbrowns in the cook side hand wash sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler **Warning**
- Intermediate - No original proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original certificates required. **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. Cooked ground beef **Repeat Violation** **Warning**
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9/19/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on fan in kitchen.
- Basic - Bathroom floors not in good condition. In kitchen.
- Basic - Case of single-service articles stored on floor in dry storage area. To go plates, truck yesterday.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table and dish machine sink.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken and rice at bar
- Basic - Floor area(s) covered with standing water. By dish wash machine.
- Basic - Floor tiles missing. Through out kitchen and bathroom **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Kitchen.
- Basic - Leaking pipe at plumbing fixture. By unused ice bin
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers and freezers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom and back wait station. **Repeat Violation**
- Basic - Paper towel used as a food-contact surface. Bacon draining on paper towel.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in sink. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On spray bottle in dining room. **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Dry storage shelves
- High Priority - License expired within 30 days after expiration date.
- High Priority - Container of medicine improperly stored. Burn cream over prep table.
- High Priority - Cook blew into gloves prior to putting on.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook.
- 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. Cook-bread.
- High Priority - Live, small flying insects in food preparation area. 3 observed.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked sliced ham, turkey, reach in cooler.
- High Priority - Vacuum breaker missing at hose By unused ice bin. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Make table and prep station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw, meatballs. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. In dining area, on shelves. **Repeat Violation**
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Equipment compartment not equipped to properly drain accumulation of moisture. Standing water in cookline reachin.
- Floors not maintained smooth and durable. Grease trap located on dirt floor in rear storeroom. Rest of floor is concrete **Repeat Violation**
- Lights missing the proper shield, sleeve coatings or covers. Storeroom by walkin
- No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No handwashing sign provided at a handsink used by food employees. Dish area
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original certificates required.
- Observed expired Food Manager Certification. John
- Observed unnecessary items on the premise. Lots of unused equipment and other items too numerous to mention. **Repeat Violation** some unnecessary items have been removed.
- Vacuum breaker mising at hose bibb. By steam table
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2/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Equipment compartment not equipped to properly drain accumulation of moisture. Standing water in cookline reachin.
- Floors not maintained smooth and durable. Grease trap located on dirt floor in rear storeroom. Rest of floor is concrete **Repeat Violation**
- Lights missing the proper shield, sleeve coatings or covers. Storeroom by walkin
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. Dish area
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original certificates required.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. For quaternary ammonium
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handsinks, mop sink
- Critical - Observed expired Food Manager Certification. John
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Triple sink used for food prep
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken
- Critical - Observed unlabeled spray bottle. Degreaser **Corrected On-Site** **Repeat Violation**
- Observed unnecessary items on the premise. Lots of unused equipment and other items too numerous to mention. **Repeat Violation**
- Soiled, Wet mops not hung to dry.
- Critical - Vacuum breaker mising at hose bibb. By steam table
- Critical - Water lacking at fixtures that require the use of water. No water at mop sink.
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11/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reachin at 45?.
- Equipment compartment not equipped to properly drain accumulation of moisture. Standing water in cookline reachin.
- Floors not maintained smooth and durable. Grease trap located on dirt floor in rear storeroom. Rest of floor is concrete **Repeat Violation**
- Critical - Food not prepped in a clean/dry location that is not exposed to splash/dust. Chicken in very dirty triple sink
- Critical - Hand wash sink lacking proper hand drying provisions. **Repeat Violation**
- Lights missing the proper shield, sleeve coatings or covers. Storeroom by walkin
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. Dish area
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Original certificates required.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. For quaternary ammonium
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handsinks, mop sink
- Observed carpeting installed in an improper location. In storage room by walkin cooler and carpets are very soiled.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. On dirty shelves
- Critical - Observed expired Food Manager Certification. John
- Critical - Observed food stored on floor. Tomatoes on walkin cooler floor **Repeat Violation**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Triple sink used for food prep
- Critical - Observed interior of microwave soiled.
- Observed personal care stored with utensils. Jacket
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken
- Critical - Observed sewage backing up through floor drains of establishment. Waste water backs up through drain when dish machine or triple sink is used.
- Critical - Observed unlabeled spray bottle. Degreaser **Corrected On-Site** **Repeat Violation**
- Observed unnecessary items on the premise. Lots of unused equipment and other items too numerous to mention. **Repeat Violation**
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Tuna salad dated 11-18.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potato salad, chicken salad, chili *Repeat Violation**
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs in ambient air temp of 71?.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soil cloths in various locations throughout kitchen.
- Soiled, Wet mops not hung to dry.
- Critical - Vacuum breaker mising at hose bibb. By steam table
- Critical - Water lacking at fixtures that require the use of water. No water at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
|
11/28/2012 | Routine - Food | Warning Issued |
- CO2 tanks not secured.
- Critical - Chicken thawing in triple sink with dirty dishes. COS.
- Employee purse stored with single service items at the bar.
- Critical - Employee put on gloves without washing hands. COS.
- Critical - Flies in the kitchen.
- Food debris and residue on paper towel dispenser at cookline.
- Food residue and build-up in up right freezer.
- Handwash sink leaking onto floor at cookline.
- Critical - Handwash sink not accessible. Blocked by trash can.
- Critical - Hole in floor by grease trap at back room.
- Hood filters greasy.
- Critical - Household bug spray found in front bar and back storage area.
- Maketable cutting board grooved and pitted no longer cleanable.
- Critical - No paper towels at handsink. COS.
- Old labels stuck to clean food containers.
- Critical - Raw chicken over beef in reach in cooler. COS.
- Critical - Raw eggs stored over ready to eat food. Dressings in walk in cooler.
- Sanitizer solution dirty.
- Single service lids not protected from splash of hand wash sink. At bar area. COS.
- Unnecessary items on premises. Equipment that is unused throughout establishment.
- Upright freezer has accumulation of ice buildup.
- Utensils not stored in clean/dry location. Under steam table.
|
5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- 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. tuna,pork, noodles.
- Critical - Violation: 08A-28-1 Observed food stored on floor. oil
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. breading containers
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Mop sink
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. all handsink
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin freezer gaskets and handle
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Violation: 25-04-1 Observed single-service items stored on floor. cups
- Violation: 29-08-1 Plumbing system in disrepair. handsinks on the cookline
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris and dirt accumulated on storage area and walkin cooler flooring.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.on maketable .
- Violation: 42-03-1 Wet mop not hung to dry.
- Violation: 42-11-1 Observed unnecessary items on the premise. Establishement has a lot of clutter. Old unused equipment needs to organized or removed from premise to allow for proper cleaning.
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1/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Backflow prevention device missing at hose bibb. faucets behind steamtable
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.maketable ambient air 48 f.Do not use until capable of maintaining 41 f or below.Food removed from unit.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. prep pans
- Faucet/handle broken at plumbing fixture. handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tuna
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior has lime-like buildup
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handsink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin freezer gaskets and handle
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed food debris and dirt accumulated on storage area and walkin cooler flooring.
- Critical - Observed food stored on floor. oil
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in freezer soiled with accumulation of ice residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 48, cheese 47 Corrected On Site. Food discarded.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, ham
- Observed residue build-up on nonfood-contact surface. Mop sink
- Observed single-service items stored on floor. cups
- Critical - Observed soil residue in storage containers. breading containers
- Critical - Observed toxic item stored by food.sanitizer .
- Critical - Observed toxic item stored in food preparation area. sanitizer
- Critical - Observed uncovered food in holding unit/dry storage area.walkin coole
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. Establishement has a lot of clutter. Old unused equipment needs to organized or removed from premise to allow for proper cleaning.
- Observed wall soiled with accumulated food debris and grease. behind cookline
- Plumbing system in disrepair. handsinks on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/29/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. Fish over tortillas & fries
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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1/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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