- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink cold water handle in disrepair. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall in disrepair. Kitchen area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **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 - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 47 F, Sausage 49 F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front counter **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
|
11/07/2014 | Food-Licensing Inspection | Warning Issued |
- No Violations Were Observed
|
09/09/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Accumulation of dead or trapped insects in kitchen area light covers. **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Heat lamp bulb not shielded or coated. Pastries holding unit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Shrimp used as an ingredient of ceviche without any further cooking. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Potato peeler. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning** At the time of inspection, the kitchen hand washing sink was not working. As per operator, the hose on the bottom was brojen.
- Intermediate - Hot water supply not maintained during peak periods. Hot water heater not working. **Warning** Establishment has no hot water at three compartment sink. Employee is washing, rinsing, and sanitizing utensils with cold water.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** At the time if the callback inspection, observed 4 employees at the kitchen and two servers on the front. The food manager, Francisco Bernal., was not present
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Required employee training expired 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**
|
5/8/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of dead or trapped insects in kitchen area light covers. **Warning**
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Heat lamp bulb not shielded or coated. Pastries holding unit. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated dust. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50 ° **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48° **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over cut lettuce inside walk in cooler **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Shrimp used as an ingredient of ceviche without any further cooking. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Potato peeler. **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 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cook line area equipment. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Hot water supply not maintained during peak periods. Hot water heater not working. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Unable to measure cold 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**
- Intermediate - Required employee training expired 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 - Soil residue in food storage containers. **Warning**
|
3/7/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tile missing.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hole in ceiling.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.machine needs to be fixed
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs need to be on bottom Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.front
- Violation: 37-01-1 Ceiling tile missing.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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4/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.front
- Critical - Handwash sink not accessible for employee use at all times.blocked by gas tank
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.buckets of peeled potatoes and plantains
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener holder
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 single-service articles stored without protection from contamination.
- Critical - Outer openings not protected with self-closing doors.
- Wet mop not hung to dry.
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2/23/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.freezer
- Critical - Observed food stored on floor.kitchen /bucket of potatoes
- Critical - Observed food stored on floor.walkin
- Observed ice scoop with handle in contact with ice.
- 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 residue build-up on nonfood-contact surface.gadkets/walkin
- Critical - Outer openings not protected with self-closing doors.back door open
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- 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.
- Light not functioning.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- 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 food stored on floor.
- Observed hole in wall.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair.
- Observed wall soiled with accumulated grease.
|
4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed floor area(s) covered with standing water.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.UNCOVERED CONTAINER OF RAW CHICKEN STORED DIRECTLY ON TOP OF FRUIT JUICE BOTTLES
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.RICE
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING
- Critical. Handwash sink not accessible for employee use at all times.BLOCKED BY MOP & BUCKET Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Observed toxic item stored by utensils. DEGREASER
- Critical. Observed unlabeled spray bottle.DEGREASER
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. USE 3 PART SINK UNTIL DISHWASHING MACHINE IS REPAIRED
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed open dumpster lid.
- Critical. Observed dead roaches on premises.
- Observed floor area(s) covered with standing water.
- Observed attached equipment 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.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Identity of food or food product misrepresented. SELLING SWAI FILLETS FOR RED SNAPPER FILLETS (VERIFIED BY INVENTORY IN WALKIN FREEZER)
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9/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/24/2008 | Routine - Food | Not available electronically |
| No report available. | 9/23/2008 | Routine - Food | Warning Issued |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/11/2008 | Routine - Food | Warning Issued |
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