- Basic - Missing drain plug at dumpster.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No running water at mop sink. Hot water
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.around kitchen
- Basic - Ceiling soiled with accumulated grease.by cooking area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner.utensils with tape on handke
- Basic - Faucet/handle missing at plumbing fixture.womans bathroom
- Basic - Food stored in holding unit not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Utensils in poor condition.cooking pans
- Basic - Wall soiled with accumulated grease.by cooking area
- 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.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.milk in front counter
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.cooking equipment
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.meat grinder
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.front counter
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
- Intermediate - No running water at mop sink. Hot water
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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09/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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09/08/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling soiled with accumulated grease.by icemachine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Knife handles
- Basic - Equipment in poor repair.reachin cooler in cookline
- Basic - Improper storage of maintenance equipment that interferes with cleaning.dry storage area
- Basic - Leaking pipe at plumbing fixture.3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall soiled with accumulated grease.by icemachine
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.on 4/29/14 observed cut tomatoes at 58° in the kitchen counter
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.on 4/29/14 observed mixture of fresh garlic and oil in kitchen counter at 67
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice,pork,eggs,ham,cheese in reachin cooler.on 4/29/14 ham was 48, beef was 59, pork was 60, cheese 58, rice 58 inside reach in cooler.
- Intermediate - Hot water supply not maintained during peak periods.front hansink
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4/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated grease.by icemachine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Knife handles
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.reachin cooler in cookline
- Basic - Floor tiles cracked, broken or in disrepair.front counter area
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.dry storage area
- Basic - Leaking pipe at plumbing fixture.3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.eggs over lettuce
- Basic - Screen in window torn/in poor repair
- Basic - Unnecessary items on the premise.drystorage area
- Basic - Wall soiled with accumulated grease.by icemachine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans from previous day according to manager
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice,pork,eggs,ham,cheese in reachin cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit.chicken over pork
- Intermediate - Accumulation of food debris/grease on food-contact surface.meat grinder
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Hot water supply not maintained during peak periods.front hansink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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2/26/2014 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- 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 - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. Men's restroom
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 47, degrees Pork and Rice 46, degrees **Corrected On-Site**
- 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.
- 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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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Above hood
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 200 ppm Operator added water to 100 ppm **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. 3 Strawberries Operator discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yuca 52 F, white rice 112 F, beans with rice 50 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Juice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Beef and eggs over vegetables.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-06-1 Observed wall soiled with accumulated grease. kiTCHEN .
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. haNDWASHING SINK in bar area .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed wall soiled with accumulated grease. kiTCHEN .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Plumbing system in disrepair. haNDWASHING SINK in bar area was clogged up.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach IN COOLER .
- Critical - Working containers of food removed from original container not identified by common name. reach IN COOLER .
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8/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/25/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- No copy of latest inspection report.
- Critical - Observed bathroom facility not clean.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed nonfood-contact equipment in poor repair ice equipment
- Critical - Observed objectionable odors in bathroom. restroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed roach activity as evidenced by live roaches found one big roach at the kitchen wall next to ice machine This violation must be corrected by : 2-25-2012.
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/24/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. KITCHEN
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. all kItchen coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen area
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers kitchen area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed employee with no hair restraint.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Observed food debris accumulated on kitchen floor. KITCHEN
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. all reach in coolers
- Observed unnecessary items on the premise. FOOD PERP AREA
- Critical - Raw animal food not properly separated from ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. all kitchen coolers
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. all coolers
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-38-1 Observed utensils in poor condition.
- Violation: 15-23-1 Hood filters/grease extractors not designed to be easily removable for cleaning.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-17-1 Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves all coolers
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves. all coolers
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. all coolers
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. kitchen
- Violation: 37-06-1 Observed wall soiled with accumulated grease. around kitchen hood
- Violation: 37-09-1 Wall not smooth and easily cleanable. kitchen walls drity
- Violation: 42-06-1 Observed improper storage of maintenance tools that interferes with cleaning. kitchen area
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10/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. all kitchen coolers
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee with open sores/cuts/burns handling food. Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Hood filters/grease extractors not designed to be easily removable for cleaning.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soiled reach-in cooler shelves all coolers
- Critical. Observed soiled reach-in cooler shelves. all coolers
- Critical. Observed soiled reach-in cooler gaskets. all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor. kitchen
- Observed wall soiled with accumulated grease. around kitchen hood
- Wall not smooth and easily cleanable. kitchen walls drity
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen area
- No copy of latest inspection report.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over cooked food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles.
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dusty
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen throghout
- Observed wall soiled with accumulated food debris. throghout
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen area
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. ALL COOLERS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitche equipment
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. throughout
- Observed wall soiled with accumulated food debris. wall throughout the kitchen
- No copy of latest inspection report.
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/13/2009 | Routine - Food | Warning Issued |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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