- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area.
- Basic - Compartment of equipment subject to the accumulation of moisture is not draining properly. Keg cooler.
- Basic - Holes in wall. Kitchen area.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks behind bar.
- Intermediate - Accumulation of residue on/around soda dispensing nozzles.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Interior of microwave soiled with encrusted food debris. Cookline.
- Basic - Single-service items stored on floor. Storage area.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and knives.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dish area. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza by the slice. Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need chlorine
- No choking maneuver sign posted.
- 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.
- Critical - No thermometer provided to measure temperature of food product. need 0-220 F.
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5/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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