- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On fan covers, both fans, cook line. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Was station next to microwave. Manager removed drink and discarded. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor soiled/has accumulation of debris. Cook line. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Bulk containers of sugar and flour under prep table across from burners. **Warning**
- Basic - Hood filters in disrepair. Over burners and over grill, cook line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler unit across from fryers. Manager put thermometer in the unit. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in freezer gaskets. 6 door reach in freezer unit, cook line. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in hand wash sink located at server station. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket less than 0ppm, cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Grey bulk container with white substance under prep table across from burners. Manager labeled buckets sugar and flour. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook.Corrective action, Had manager go over hand washing procedures with cook. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook. Corrective action, Had manager go over hand washing procedures with cook. **Warning**
- 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. Employee grabbed tomatoes, pickle and cheese with bar hands to make burger. Items were not cooked to 145°F. Corrective action explained to manager employee is not allowed to handle ready to eat foods without gloves if establishment has no AOP. Employee put gloves on. **Corrected On-Site** **Warning**
- High Priority - Live flies in dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 54°-57° on prep table across from burners. Manager discarded. Bacon 66°, cook line. Added bacon to time as public health control form. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shelled eggs, cook line. Manager put time mark on eggs. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 85°-100° in steam table unit. Employee stated grits were made this morning at 6:30. Manager discarded grits. **Warning**
- High Priority - Produce with mold-like growth. Box of cucumbers in walk in cooler. Manager discarded. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over baked beans in walk in cooler. Manager moved chicken. Raw chicken stored before pork chops in make table unit, cook line. Manager switched items. Raw turkey bacon stored over opened container of raw fish in 6 door reach in freezer unit. Manager moved fish. **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Carton of eggs on cook line. Employee discarded broken shells. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 54°-57° on prep table across from burners. Manager discarded.Grits 85°-100° in steam table unit. Employee stated grits were made this morning at 6:30. Manager discarded grits. **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. Cook engaging in bare hand contact with ready to eat foods. Also cook is not washing hands properly. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash Cook line has excessive food debris in it. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next it triple sink has equipment and utensils stored in it and also fan in front if sink preventing employees from using it. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. 6 door reach in freezer unit, cook line. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. French toast batter and pancake batter in reach in cooler across from fryers 47°-50°. Ambient air temperature of unit was 45°. Corrective action, had manager turn settings down and suggested to manager that since the unit is opened and closed continuously that he place items in ice bath. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of red substance on shelf across from dish washing station. **Warning**
|
09/22/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Multiple surfaces throughout.
- Basic - Build-up of grease on nonfood-contact surface. Multiple surfaces throughout cook line.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout cook line. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. By soup/salad station.
- 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. Cook line. **Corrected On-Site**
- Basic - Food stored on floor. Bulk container of sugar and flour by triple sink.
- Basic - In-use tongs stored on equipment door handle between uses. Cook line. **Corrected On-Site**
- 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. In bulk containers of flour and sugar by triple sink. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. On pan rack next to triple sink.
- Basic - Soiled reach-in cooler gaskets. 4 door reach in freezer cook line.
- Basic - Wall soiled with accumulated food debris. Throughout cook line.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 58°, cook line. Corrective action had employee push container down into ice. Homemade ranch sauce 47°. In make table unit by soup station. Corrective action, had manager move to working unit.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw fish in front of raw beef, make table unit, cook line, corrective action had Manager switch items.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork chops 46° and beef 49° in make tale unit, cook line. Items were stacked too high, had manager put ice on items.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food manager certification expired. C. Whitfield expired on 2/21/2012.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. 4 door reach in freezer, cook line. **Repeat Violation**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad station Make table unit ambient air temperature of 48°. Corrective action had manager move lettuce and home made ranch to a working unit.
|
6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar, waiter station. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Also between equipment. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. Multiple throughout.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Upright reach in cooler unit, Cook line.
- 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. Apple pie, reach in cooler waiter station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Box of raw tilapia over biscuits in 6 door reach in freezer, cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw chicken over beef. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink, cook line.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. 6 door Reach in freezer, cook line.
|
1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelves.
- Basic - Nonfood-contact equipment in poor repair. Shelves rack, next to triple sink, used with clean dishes and utensils, is rusty.
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8/2/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment and under tables.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelves.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Gaskets with slimy/mold-like build-up. Reach in coolers, throughout. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Shelves rack, next to triple sink, used with clean dishes and utensils, is rusty.
- High Priority - Live flies in kitchen. Few flies in kitchen. Coffee delivery at time of the inspection. Also, manager stated they've received two deliveries this morning. Back door stays opened during the delivery time. Manager stated pest control comes once at moth and he also started to spray pure bleach around back door and dumpster everyday. Last pest control visit:7/22/2013. No flies observed in dinning room.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw beef over containers of raw fish, breaking cooler.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breaking cooler, pooling water inside.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small kid in kitchen. **Corrected On-Site**
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8/1/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Shelves in kitchen, by triple sink and dry storage.
- Basic - Equipment in poor repair. Compartment lid inside of ice machine cracked.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers of flours and beef flavor soup base. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Cook line.
- Basic - Old food stuck to clean dishware/utensils. Spoon. Corrective action taken, moved to dish area. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. Throughout kitchen **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils, shelf by triple sink.
- Basic - Soiled reach-in freezer gaskets and around door. Cook line.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed and unpeeled onion, cut in half and stored with diced onion. Corrective action taken, diced onion will be cooked to a minimum temperature of 145°
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cooks washed their hands for approximately 5 seconds. Explain hand washing procedure to manager.
- 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. Grabbing bread.-- Toasted to a temperature of 149°F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk wash on breading station at 62°. Diced ham at 57-59° in ice bath station only bottom of container was touching the ice. Corrective action taken, moved reach in freezer for rapid cooling. Carton of liquid eggs at 48°, manager voluntarily discarded it. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 125-130°. Corrective action taken, Moved to kitchen to be reheated.
- High Priority - Raw animal food stored over ready-to-eat food. Trays of raw bacon and raw sausage patties over cooked veggies and noodles. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By triple sink.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Equipment and utensils not properly air-dried. Cups in server area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Beef bullion and rice in bulk containers. **Corrected On-Site**
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above steamer, cook line.
- Observed build-up of grease on nonfood-contact surface. Shelves in kitchen.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Dirty buckets. Multiple.
- Critical - Observed encrusted material on can opener.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. By chair, trash can and dirty dishes carts. By dish area.
- Observed old food stuck to clean dishware/utensils. Plates, by soup station in server area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual creamers sitting on tables at 71?. This product is not UHT. On tables since. 5:00 am. Must be discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over fish also, bacon and sausage over cooked potatoes. Reach in coolers. **Corrected On-Site**
- Observed single-service articles improperly stored. To go container not inverted. **Corrected On-Site**
- Observed utensils stored in crevices between equipment. Knive between steam tables. Cook line.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Sur cream dated 10/17. 4-door reach in cooler in server area.Food may not be served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employee restroom in kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. By cookline handwash sink. Corrected On Site. One provided.
- Nonfood-contact equipment not designed and constructed in a durable manner. Cloth under raw eggs bowls and cooking utensils. Cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In reach in freezer above frozen food items. Corrected On Site. Discarded by manager. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Exterior of cooking equipment, coolers doors. Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head. Kitchen. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee cracked eggs then switched gloves without washing hands and grabbed ham. Corrected On Site. Explained to manager, employee washed hands put on new gloves.
- Critical - Observed food being cooled by nonapproved method. Corned beef, wrapped with aluminum foil.
- Critical - Observed handwash sink used for purposes other than handwashing. Dump sink. In cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline, also interior of reach in freezer. Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Liquid eggs. Opened yesterday early mornig. Reach in cooler/cookline. Also multiple items in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Preped vegetable in walk in cooler.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, THERMOMETER INDICATES 19 F Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, NEXT TO PREP SINK
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, EQUIPMENT :
- Critical - Observed buildup of soiled material on mixer head, KITCHEN :
- Critical - Observed employee switch from GLOVES TO GLOVES : without washing hands.
- Critical - Observed encrusted material on can opener, KITCHEN :
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor, OIL: STORAGE ROOM
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, MEAT REACHIN COOLER :
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair: MISSING KNOB ON RANGES:KITCHEN
- Observed open dumpster lid.
- Wet mop not hung to dry, NEAR MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing, STORAGE ROOM:
- Critical - Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS :
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, less than 50ppm: FRONT LINE: Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, KITCHEN :GRILLE AREA:
- Critical - Hotel and Restaurant license not properly displayed, CURRENT : Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, GRILLE AREA:
- Critical - Observed bathroom doors left open other than during cleaning or maintenance, EMPLOYEES RESTROOM :
- Observed build-up of grease on nonfood-contact surfaceALL COOKING EQUIPMENT : KITCHEN : Repeat Violation.
- Critical - Observed employee switch from GLOVES TO GLOVES without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, HASH BROWN:REACHIN COOLER :KITCHEN : Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, NEAR DISHMACHINE AREA:
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, HAM REACHIN COOLER: NEAR GRILLE :
- Critical - Observed potentially hazardous food thawed at room temperature, FISH IN COTAINER
- Critical - Observed uncovered food in holding unit/dry storage area, BOTH CONTAINERS : FRONT LINE:
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, AFTERWARDS TOUCHING FACE:
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Public restrooms.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Ice bucket.
- Faucet/handle missing at plumbing fixture. Handsink near 3 comp sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen next to 3 comp sink.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. Broken shield in dry storage area. Light out indisplay case, front server area. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler, front line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen cookline. Corrected On Site. Thrown away Repeat Violation.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Public restrooms.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knife rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout kitchen and mixer stand. Repeat Violation.
- Critical - Observed buildup of mold-like substance in the interior of ice machine.
- Observed ceiling in disrepair. Kitchen, above spice rack.
- Critical - Observed cloth used as a food-contact surface. Paper towels under cutting board.
- Observed gaskets with debris build-up. Reach in cooler, kitchen. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bulk flour container. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Coolers and freezers throughout kitchen.
- Observed knife block in use to store knives. Front waiter area.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Spices stored in styrofoam cup. Kitchen. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. Knife on rack.
- Observed personal care item stored with food. Cell phone on cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Coconut cream pie. Corrected On Site. Moved to walk in cooler. Employee stated pie had been out to be served.
- Critical - Observed uncovered food in holding unit/dry storage area. Parsley container and noodle container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatloaf and foods previously cooked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Diswashing area and prep kitchen. Corrected On Site. Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets on frontline.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar on frontline.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
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11/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
|
11/23/2010 | Routine - Food | Warning Issued |
- 20A-10-1 Dish machine not at proper strength -chloride
|
5/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). leftover turkey and pot roast Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. ie, bulk flour Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. turkey and pot roast Repeat Violation. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw liver over uncooked potatoes; reach -in freezer Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs on top of commuted meat; cook's line;
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. potatoes; in the reach -in//cups in spices Repeat Violation. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. pastry cabinet; Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. red plastic cup on the cook's line; Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. butcher block Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. bakery reach -in Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old food stuck to clean dishware/utensils. Pans are heavily soiled on the pot rack;a pot is holding food soiled water Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. cook's line; under toaster
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On walk-in shelves;
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust build-up and hanging on shelves that the pots and pans are on Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. on pot rack items are holding water in food soiled buss pans Repeat Violation.
- Observed single-service articles stored without protection from contamination. toothpicks used in food products are in a food soiled metal pan
- Critical. Observed bathroom facility not clean. Feces in men's toilet; customers bathroom
- Critical. Covered waste receptacle not provided in women's bathroom. Unisex employees bathroom
- Ceiling tile missing. By bulk ice machine;
- Light not functioning. Employees bathroom
- Critical. Observed unlabeled spray bottle. blue substance ; waitress station Repeat Violation.
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2/15/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden table top; preperation table on the cook's line;
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10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Leftover beans and stew
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In precooked potatoes; reach -in on cook's line; Repeat Violation.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook's cutting onions; Corrected On Site. Repeat Violation.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden table top; preperation table on the cook's line;
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. lowboys;
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. In the preperation sink by the bulk ice machine .
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair bottlom of stove rusted through
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Repeat Violation.
- Violation: 29-08-1 Plumbing system in disrepair. No water suplied to mop sink
- Violation: 29-08-1 Plumbing system in disrepair. Cook's line hand sink is mounted on milk containers and leaking;
- Violation: 33-01-1 No cleaning implements provided for trash/garbage receptacles. kitchen cans
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-07-1 Observed wall soiled with accumulated mold like substance; By can rack;
- Violation: 37-11-1 Observed attached equipment soiled with accumulated mold like substance. walk-in fan gaurds; Repeat Violation.
- Violation: 37-14-1 Observed ceiling in disrepair. surface mold substance like substance ; kitchen
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. kitchen
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Clear substance on bulk ice machine;
- Critical. Violation: 47-02-2 Observed circuit breaker taped open. For reporting purposes only. outside closet;
- Critical. Violation: 47-03-2 Observed unused opening in panel box unprotected. For reporting purposes only. outside in closet;
- Critical. Violation: 47-08-2 Observed electrical wiring in disrepair. For reporting purposes only. light socket hanging by its wires; in employees bathroom
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Cook's and dish washer
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8/13/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See * marking in the temperature section; owner discarded all foods;
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. ie; brown substance on can rack;
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3 flats of egg is out on tables
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buttermilk wash & milk mixture; Corrected On Site. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Leftover beans and stew
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef; in 6 door freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In precooked potatoes; reach -in on cook's line; Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook's cutting onions; Corrected On Site. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bulk foods; ie, flour, sugars
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wiped his mouth Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs then preceded to handle foods; Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dish washer switched from working with dirty dishes the preceded to clean dishes without washing her hands or gloves
- Critical. Observed employee eating while preparing food. Cook eating on cook's line; Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden table top; preperation table on the cook's line;
- Observed gaskets/seals on cold holding unit in poor repair. lowboys;
- Observed cutting board grooved/pitted and no longer cleanable. In the preperation sink by the bulk ice machine .
- Observed utensils in poor condition. Metal ice scoop is chipped along the edge
- Observed a nonfood-grade basting brush used in food. In oil on wooden table; In waitress station; on a plate
- Observed nonfood-contact equipment in poor repair bottlom of stove rusted through
- Observed nonfood-contact equipment in poor repair Surface rust on metal rack; can rack
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. on plastic containers in dry storage area
- Observed old food stuck to clean dishware/utensils. In hotel pans on the clean dish rack;
- Soiled items too large for warewasher or three-compartment sink not disassembled as necessary to allow access of detergent to all parts. Food soiled scales
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. multiple towels in very little water; waitress station; Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above preperation table has flour, dust and particles on it
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. In soiled buss pans Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives stored in food soiled containers; wait station
- Observed utensils stored in crevices between equipment. Knife is between the wall and preperation table framework; by bulk ice machine;
- Plumbing system in disrepair. Cook's line hand sink is mounted on milk containers and leaking;
- Plumbing system in disrepair. No water suplied to mop sink
- No cleaning implements provided for trash/garbage receptacles. kitchen cans
- Critical. Observed rodent activity as evidenced by rodent droppings found. 7 med to small size droppings are on the dry storage rack;
- Critical. Observed rodent activity as evidenced by rodent droppings found. 6 large droppings under tables in the dry storage area
- Critical. Observed rodent activity as evidenced by rodent droppings found. 1 med dropings is in the container with packages of jello
- Critical. Observed the presence of insects, rodents, or other pests. Excessive amount of little flying insects around sink next to the bulk ice machine;
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated dust. Entire wall over cook's line;
- Observed wall soiled with accumulated mold like substance; By can rack;
- Observed attached equipment soiled with accumulated mold like substance. walk-in fan gaurds; Repeat Violation.
- Observed ceiling in disrepair. surface mold substance like substance ; kitchen
- Observed moldy ceiling tiles and/or air conditioning vent covers. kitchen
- Critical. Observed toxic item stored by utensils. Bleach on drain boards
- Critical. Observed unlabeled spray bottle. Clear substance on bulk ice machine;
- Critical. Observed circuit breaker taped open. For reporting purposes only. outside closet;
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. outside in closet;
- Critical. Observed electrical wiring in disrepair. For reporting purposes only. light socket hanging by its wires; in employees bathroom
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Health Exclusion question;
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Cook's and dish washer
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8/12/2009 | Routine - Food | Warning Issued |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
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