- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler
- Basic - No hot running water at mop sink.
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08/25/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15-20 under grill. 4 next to lid for sandwich cooler. Approximately 8-10 on top of sandwich cooler. Approximately 10 more on outlet box behind sandwich cooler . 2 on top of deli paper in sandwich area. 1 on top of ADT alarm box over sandwich cooler. 2 on hand sink in dessert area. Approximately 10 on shelving in dining room. 10-20 droppings on boxes of soda and ground in outdoor storage closet. In each of the areas observed, most droppings appear to be old. Some of the droppings appear to be fresh, approximately 10 percent fresh and 90 percent old.
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08/22/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side door
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15-20 under grill. 4 next to lid for sandwich cooler. Approximately 8-10 on top of sandwich cooler. Approximately 10 more on outlet box behind sandwich cooler . 2 on top of deli paper in sandwich area. 1 on top of ADT alarm box over sandwich cooler. 2 on hand sink in dessert area. Approximately 10 on shelving in dining room. 10-20 droppings on boxes of soda and ground in outdoor storage closet. In each of the areas observed, most droppings appear to be old. Some of the droppings appear to be fresh, approximately 10 percent fresh and 90 percent old.
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08/08/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Several cases under shelving in dining room
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side door
- Basic - Hole in the wall along the base in the dish area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler
- High Priority - Chew marks on box of soda in storage closet, bag leaking,
- High Priority - Live, small flying insects in food storage area. Box soda and spice storage area inside restaurant
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15-20 under grill. 4 next to lid for sandwich cooler. Approximately 8-10 on top of sandwich cooler. Approximately 10 more on outlet box behind sandwich cooler . 2 on top of deli paper in sandwich area. 1 on top of ADT alarm box over sandwich cooler. 2 on hand sink in dessert area. Approximately 10 on shelving in dining room. 10-20 droppings on boxes of soda and ground in outdoor storage closet. In each of the areas observed, most droppings appear to be old. Some of the droppings appear to be fresh, approximately 10 percent fresh and 90 percent old.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Approximately 400 ppm quat, brand requires 200
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dessert area
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/07/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice buildup in reach-in freezer. Chest freezer on south side of dining room.
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Main cookline
- High Priority - Live flies in kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/3/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dining room under shelving.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside. North door.
- Basic - Ice buildup in reach-in freezer. Chest freezer on south side of dining room.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Main cookline
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, chicken wings 50F, steak 50F. Moved to alternative refrigeration.
- High Priority - Live flies in kitchen.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 old droppings, back of cookline shelf
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/2/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dining room under shelving.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside. North door.
- Basic - Hood filters missing from automatic fire suppression/exhaust system.
- Basic - Ice buildup in reach-in freezer. Chest freezer on south side of dining room.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deli cooler.
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Main cookline
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, chicken wings 50F, steak 50F. Moved to alternative refrigeration.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken 46F and cooked onions 47F cooling in main cookline cooler since afternoon 3/30/14 per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red sauce, meatballs and sausage 110-120F sitting above top of steam table.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 old droppings, back of cookline shelf
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- 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. All deli meats
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade guard soiled with old food debris.
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3/31/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under grill
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Under countertop, dining room.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Cookline
- Basic - Ice buildup in reach-in freezer. Cookline
- Intermediate - Food manager certification expired. For person in charge, no proof of any other training,
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11/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under grill
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Under countertop, dining room.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Cookline
- Basic - Ice buildup in reach-in freezer. Cookline
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked wings 46-47, steak 46, raw chicken 45, overnight per operator.
- Intermediate - Food manager certification expired. For person in charge, no proof of any other training,
- Intermediate - Walk-in cooler 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.
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11/18/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under grill
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Under countertop, dining room.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Bag of soda on ground in storage closet for bag in the box soda. Per operator, soda distributor has been notified and is replacing bag.
- Basic - Gaskets/seals on holding unit in poor repair. Cookline
- Basic - Ice buildup in reach-in freezer. Cookline
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked wings 46-47, steak 46, raw chicken 45, overnight per operator.
- High Priority - Live, small flying insects in 3 compartment sink area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 43, 45, 46 and 46 in deli case, in cooler overnight.
- 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. Deli case
- Intermediate - Food manager certification expired. For person in charge, no proof of any other training,
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Walk-in cooler 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.
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11/15/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Under counter In dining room.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline Leader cooler
- Basic - Gaskets/seals on holding unit in poor repair. Cookline Leader cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
- Basic - No hot running water at mop sink.
- Basic - Wall and ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In ice machine/dry storage area, unsealed concrete walls and ply wood ceiling with AC ductwork exposed.
- Intermediate - Food manager certification expired. Pic expired 1/26/11.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline Leader cooler, slimy standing water and food
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Last training was completed 1/2011
- Intermediate - Observed: Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
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9/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Under counter In dining room.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline Leader cooler
- Basic - Gaskets/seals on holding unit in poor repair. Cookline Leader cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
- Basic - No hot running water at mop sink.
- Basic - Wall and ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In ice machine/dry storage area, unsealed concrete walls and ply wood ceiling with AC ductwork exposed.
- Intermediate - Food manager certification expired. Pic expired 1/26/11.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline Leader cooler, slimy standing water and food
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Last training was completed 1/2011
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. For chlorine
- Intermediate - Observed: Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
- Intermediate - Slicer blade soiled with old food debris.
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7/29/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In sugar
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Under counter In dining room.
- Basic - Case/container/bag of food stored on floor in dry storage area. Cases of chips.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline Leader cooler
- Basic - Food not stored at least 6 inches off of the floor. Bag of soda in outdoor storage closet on ground
- Basic - Gaskets/seals on holding unit in poor repair. Cookline Leader cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. dessert cooler.
- Basic - No hot running water at mop sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Steak **Corrected On-Site**
- Basic - Wall and ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In ice machine/dry storage area, unsealed concrete walls and ply wood ceiling with AC ductwork exposed.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings cooling from7/25/13 per operator in walk in cooler 44-51.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Food manager certification expired. Pic expired 1/26/11.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline Leader cooler, slimy standing water and food
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Last training was completed 1/2011
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. For chlorine
- Intermediate - Observed: Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
- Intermediate - Slicer blade soiled with old food debris.
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7/26/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sugar cup
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler interior
- Basic - Build-up of grease on nonfood-contact surface. Cookline area, griddle, fryers, wall and table by griddle
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on rack with soiled broom stored on top.
- Basic - Dumpster overflowing garbage.
- Basic - Food stored in a location that is exposed to splash/dust. Containers of spices and Togo lids stored next to air handler, covered in dust
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Walk in cooler
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area, ice cream area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sliced meat **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- 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. Pre-slicing hoagie rolls. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee rinsed item in handwash sink.used handsink to rinse pretzel.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rack, dish area
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store container with ice cream scoop
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-23-1 Observed soiled material on slicer.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. front counter/deli
- Violation: 51-16-1 Plans submitted but not approved for renovations including an ice cream area with freezer, smoothie station, ice cream freezer, cooler and deli area with deli case, slicer, and prep area. Establishment must comply with all plan review requirements to have plans approved and returned to inspector within 60 days of this inspection.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Jenny Smart expired 1/26/11
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9/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-23-1 Observed soiled material on slicer.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. front counter/deli
- Violation: 51-16-1 Plans submitted but not approved for renovations including an ice cream area with freezer, smoothie station, ice cream freezer, cooler and deli area with deli case, slicer, and prep area. Establishment must comply with all plan review requirements to have plans approved and returned to inspector within 60 days of this inspection.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Jenny Smart expired 1/26/11
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7/25/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding PHFs at 47-55F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. onions under handsink. Corrected On Site.
- Critical - Handwashing cleanser, paper towels, handwash sign lacking at handwashing lavatory. ice cream area Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. front counter/deli
- Critical - No handwashing sign or soap provided at a handsink used by food employees. dish area Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. set up to wash, sanitize, rinse
- Critical - Observed expired Food Manager Certification. Jenny Smart expired 1/26/11
- Critical - Observed food stored on floor.bag in box soda in dining room Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store ice cream scoop Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak at 48-55F, onions 48-51F, cooked chicken 51F, ham 52-54F, american at 54-57F, provolone at 51-53F, potato salad 53-55F, beef at 51F all in walk in cooler overnight per operator . see stop sale
- Observed single-service items stored on floor. cups, containers, Storage house
- Critical - Observed soiled material on slicer.
- Plans submitted but not approved for renovations including an ice cream area with freezer, smoothie station, ice cream freezer, cooler and deli area with deli case, slicer, and prep area. Establishment must comply with all plan review requirements to have plans approved and returned to inspector within 60 days of this inspection.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/24/2012 | Routine - Food | Warning Issued |
- 51-16-1. On 5/10/12, no plans submitted and deli case, ice cream freezers, prep tables, slicer, reach in cooler, dish machine, handsink and slicer added.
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5/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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2/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. deli and front cooler
- Critical - Violation: 08A-28-1 Observed food stored on floor. walk in freezer
- Violation: 10-05-1 Observed in-use utensil stored in unclean water below 135 degrees Fahrenheit. spatula and tongs on cookline
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. small white near dish machine
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-06-1 Observed heavy build-up ice, walk in freezer
- Violation: 25-04-1 Observed single-service items stored on floor. lids, dining room
- Violation: 29-08-1 Plumbing system in disrepair. Renovations in progress, handsink draining into bucket
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. deli case
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Observed expired food manager certification for PIC 1/26/12
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2/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Philly meat from cooling from 1/30/12 at 57-59F in walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. deli case
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. deli and front cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. small white near dish machine
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification. Observed expired food manager certification for PIC 1/26/12
- Critical - Observed food stored on floor. walk in freezer
- Observed heavy build-up ice, walk in freezer
- Observed in-use utensil stored in unclean water below 135 degrees Fahrenheit. spatula and tongs on cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat
- Observed single-service items stored on floor. lids, dining room
- Plumbing system in disrepair. Renovations in progress, handsink draining into bucket
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Steak at 46-55F in walk in cooler cooling from 12/19/11. On 12/21/11, 40 lbs of steak at 48F cooling from 12/20/11 and 40lbs of steak 58F cooling from 12/20/11
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-05-1 Observed residue build-up on shelving, walk in cooler
- Violation: 23-06-1 Observed ice buildup, walk in freezer.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. 3 compartment sink
- Critical - Violation: 32-22-1 Observed objectionable odors in bathroom, mens
- Violation: 51-16-1 No plan review submitted and renovations in progress. deli case reach in cooler, prep table added near mens restroom
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12/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Steak at 46-55F in walk in cooler cooling from 12/19/11.
- No plan review submitted and renovations in progress. deli case reach in cooler, prep table added near mens restroom
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bread
- Observed ice buildup, walk in freezer.
- Observed leaking pipe at plumbing fixture. 3 compartment sink
- Critical - Observed live flies in kitchen.
- Critical - Observed objectionable odors in bathroom, mens
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 44F in walk in cooler
- Critical - Observed potentially hazardous food thawed at room temperature. steak Corrected On Site.
- Observed residue build-up on shelving, walk in cooler
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Reheating cheese on steam table 67F after 1 hour. not going to reach 165F within 2 hours. advised to reheat on stove
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/20/2011 | Routine - Food | Warning Issued |
- Violation: 15-12-1 Shelving on cookline made of wood/not easily cleanable. other shelving covered in soiled foil.
- Violation: 15-32-1 Observed floor of exterior walk in freezer with ice buildup
- Violation: 37-14-1 Observed ceiling in disrepair. storage room
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over bar/3 compartment sink.
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8/1/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Philly meat at 51-59F in walk in cooler since 7/28/11 per operator
- Critical - Hand wash sink lacking proper hand drying provisions. bar. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. over bar/3 compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees. mens room
- Critical - No thermometer provided to measure temperature of food product.
- Observed ceiling in disrepair. storage room
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor of exterior walk in freezer with ice buildup
- Critical - Observed food stored on floor. Fries, exterior walk in freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Observed single-service items stored on floor. Storage room
- Observed water leak in walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Steak at 96F on cookline. Advised to reheat to 165F to hot hold at 135F or above
- Critical - Reheated meatballs at 102F after an hour and forty minutes per operator. Operator increased to to reach 165F with two hours
- Shelving on cookline made of wood/not easily cleanable. other shelving covered in soiled foil.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Walk in cooler walls in disrepair with black mold like substance. Shelving rusted.
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7/29/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Preparation area.
- Critical - No handwashing sign provided at a handsink used by food employees. Preparation area.
- Observed cutting board grooved/pitted and no longer cleanable. Preparation area.
- Critical - Observed handwash sink used for purposes other than handwashing. Preparation area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Philly beef, walk in cooler was 52 degrees Fahrenheit. Advised.
- Observed ripped/worn tin foil used as shelf cover. Reach in cooler, Preparation area.
- Observed ripped/worn tin foil used as shelf cover. Walk in cooler.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Preparation area.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and cheese 49 degees Farhenheit in front line. Correct by 8/27/2010.
- Critical. Observed food being cooled by nonapproved method. Deep pans covered.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich unit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Preparation area.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed ripped/worn tin foil used as shelf cover. Walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. Rust on shelves on pepsi cooler.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed soda gun holster with accumulated slime/debris. Bar.
- Observed single-service items stored on floor.
- Waste line missing at soda gun holster. Bar.
- Observed ceiling soiled with accumulated debris.
- Lights missing the proper shield, sleeve coatings or covers. Preparation area.
- Carbon dioxide/helium tanks not adequately secured. Bar.
- Critical. Observed expired Food Manager Certification.
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed live flies in kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Preparation area.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Pepsi cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Observed ripped/worn tin foil used as shelf cover. Walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed dumpster overflowing garbage.
- Observed ceiling in disrepair in preparation area.
- Lights missing the proper shield, sleeve coatings or covers. Preparation area.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in reach in cooler, preparation area.
- Observed ripped/worn tin foil used as shelf cover. Walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed ceiling in disrepair. Preparation area.
- Lights missing the proper shield, sleeve coatings or covers. Preparation area.
- Carbon dioxide/helium tanks not adequately secured.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, walk in cooler 46 degees Farhenheit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Lights missing the proper shield, sleeve coatings or covers in preparation area.
- Critical. No proof of required employee training provided. NOTE: Employees here were hired less than 60 days.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/13/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/3/2008 | Routine - Food | Warning Issued |
| No report available. | 8/27/2008 | Routine - Food | Administrative complaint recommended |
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