- Basic - Carbon dioxide/helium tanks not adequately secured. In storage room. 3 tanks. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make reach in cooler. See stop sale. **Warning** 10/2/14: observed all tcs foods in salad make reach in cooler above 41f. See stop sale. Took temp of same items in make reach in cooler. Fresh mozzarella 50f, peppers and fresh garlic 49f-50f, ceasar dressing with raw eggs 50f, feta cheese 50f.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creme brulee 46f- 47f in refrigerator since 9/19. **Warning** 10/2/14: observed 7 ramkins of creme brulee dated 9/27 at 46f.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of raid roach spray. **Warning**
- 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. See stop sale. **Warning** 10/2/14: observed 7 ramkins of creme brulee dated 9/27 at 46f. Cooling in refrigerator.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels and clams **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shelled eggs in ceasar dressing not indicated on menu. **Warning** 10/2/14: operator stated menu is in the process of being updated. Operator also stated tiramisu is made with raw eggs not cooked.
- Intermediate - Reach-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. Make reach in cooler not maintaining foods at 41f. See stop sale. **Warning** 10/2/14: observed all tcs foods in salad make reach in cooler above 41f and stored there overnight. See stop sale.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Cans of paint above ice machine in storage room. **Warning**
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10/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage room. 3 tanks. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Mussels and clams **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife in water 91f on counter next to make reach in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make reach in cooler. See stop sale. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creme brulee 46f- 47f in refrigerator since 9/19. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of raid roach spray. **Warning**
- 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. See stop sale. **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 and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Salmon next to peas. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mussels open in pan in walk in cooler. See stop sale. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels and clams **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels and clams **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shelled eggs in ceasar dressing not indicated on menu. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. See stop sale. **Warning**
- Intermediate - Reach-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. Make reach in cooler not maintaining foods at 41f. See stop sale. **Warning**
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Cans of paint above ice machine in storage room. **Warning**
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. IN FRONT OF BAG IN BOX SYRUP STAND
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. PLATES AND DISHES ON GREEN WIRE SHELVES
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. COCKTAIL FORKS **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. SPINACH ON ICE (only contacting bottom of pan) AT 43-53F. RECOMMENDED TPHC
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. GREEN CUTTING BOARD **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. COFFEE MACHINE DRAINAGE PIPE GOIMG INTO HANDWASH SINK AND ICE IN BAR HANDWASH SINK
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep line **Corrected On-Site**
- Basic - Floor tiles missing. By Three Compartment Sink Chlorine
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice. Bar area **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line water temp 84°
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Paper towel used as liner for food container. Walk In Cooler, egg plant tray
- Basic - Soil residue build-up on nonfood-contact surface. Fan unit in Walk In Cooler
- Basic - Soiled reach-in cooler gaskets. Reach In Cooler by grill
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine container empty. Corrective Action Taken: replaced empty container with new container. Dish machine at 100ppm after change.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over vegetables in Reach In Cooler by grill. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef thawing over cooked lasagna **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Leak in ceiling over kitchen handsink
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By dessert area
- Basic - Light shield damaged/in disrepair.kitchen light shield cracked
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Under cook table
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Back door lacks self closer
- Basic - Soda gun holster with accumulated slime/debris.by bar
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. By back door , right corner
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar, oil, wine, not labeled. Bottles by dessert area and on cook line
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On line at 60
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed hand washing for less than recommended time
- 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. At61
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Rubbing alcohol and bandages stored with plates
- High Priority - Toxic substance/chemical stored by or with food.cleaning tablets with coffee
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled.and grooved
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By bar
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soda gun soiled.holster and nozzle slimy
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near HWS. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Faucet/handle missing at plumbing fixture. Broken
- Basic - Leaking pipe at plumbing fixture. 3CS BAR area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Make table RIC
- Basic - Single-service articles not stored inverted or protected from contamination. To go trays
- Basic - Stored food not covered in walk-in cooler. Broccoli **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled. Make table cutting board.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep cooler next to oven **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in WIC
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Ice machine area. **Corrected On-Site**
- Equipment or utensils not designed or constructed in a durable manner. Shelf in the upright white reach in cooler/freezer broken
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tongs with handles in the bread container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the grey utensils holder.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink at the Waite area used for dumping.
- Critical - Observed interior of microwave soiled. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep cooler next to the pizza oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crembulee 45? , reach in cooler at prep line, prepped 11/27/12. Tiramisu 47? prep line cooler, prepped 11/27/12.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Clams **Corrected On-Site**
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on the coffee equipment not dated.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact area inside the cabinet at the bar in poor repair. Not smooth and easily cleanable.
- Critical - Violation: 22-24-1 Observed buildup of residue under the coffee filter holder.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
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5/11/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean glasses, plates at outside on the side table dinning area must be strored protected from dirt/dust.
- Equipment and utensils not properly air-dried. Observed the server wiping off the clean utensils after they came from the dishwashing machine. He sprayed vinegar on them.
- Food-contact surface not smooth and easily cleanable. Wiping towel under the bread cutting board.
- Food-contact surface not smooth and easily cleanable. Wiping towel under the cutting board at the cookline.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area.
- Critical - Hotel and Restaurant license not properly displayed. License verified in the office as cuurent, license displayed 2012.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle burried inside the flour.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training 12/7/08-12/7/11. This violation must be corrected by : 6/23/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee slicing the the bread with bare hands, food tested at 72 degrees coming from the oven. Corrected On Site. Product discarded by employee.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, around the handsink at the bar.
- Critical - Observed buildup of residue under the coffee filter holder.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food stored in a prohibited area. Wine display case stored in the women's reastroom.
- Observed nonfood-contact area inside tge cabinet at the bar in poor repair. Not smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair. White freezer at the bar not smooth and easily cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna 44 degrees, reach in cooler, cookline .
- Critical - Observed soil residue in storage container. Sugar container.
- Critical - Observed unlabeled spray bottle at the outside dining.
- Wet wiping cloth not stored in sanitizing solution between uses. Bar area.
- Critical - Working containers of food removed from original container not identified by common name. Label the flour container.
- Critical - Working containers of food removed from original container not identified by common name. Label the sugar container.
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4/23/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the silverware holders on the rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the storage area with salt container, salad cooler area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Cooks on the cookline.
- Critical - Observed encrusted, soiled material underneath the coffee filter holder.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozeralla 46 degrees, salad cooler. Prepped at 11am. Iced.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name. Salt container.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. License verified in the office as delinquent /active.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat test kit not available for the bucket.
- Critical - No conspicuously located thermometer in holding unit. Double door white reach in cooler/frezeer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup of ice water on the top of the microwave . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the container on the plate rack wth the silverware.
- Observed build-up of grease on nonfood-contact surface. Stove tops.
- Critical - Observed buildup of residue inside soda dispensing nozzle holder, bar area.
- Critical - Observed buildup of soiled material on mixer head. Dessert table mixer.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Observed heavy build-up of grease on nonfood-contact surface. Hood filters.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 115 degrees . Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 81 degrees at the prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 55 degrees, cookline . Corrected On Site.
- Critical - Observed soil residue in storage containers. Flour container. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knife between the reach in cooler and prep table. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean under the cutting board. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ceasar dressing [in-house], made 4/23/11.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on the line handled raw chicken, did not remove the glove before proceeding to other tasks. Corrected On Site.
- Critical - Warewashing sink at the bar chlorine sanitizer not at proper minimum strength. 300ppm+. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Containers under the expresso machine.
- Critical - Working containers of food removed from original container not identified by common name. Flour container not labeled. Corrected On Site.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. [Sugar]. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw unpacked pork chops stored over the cooked ravioli. Corrected On Site.
- Critical. Observed food stored on floor. [Cooking oil]. Corrected On Site.
- Critical. Observed food stored on floor. [Walk in freezer].
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop on the top of the ice machine]. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. [Soap dispenser at the dishwashing area not working properly].
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean underneath the cutting board. Corrected On Site.
- Observed unused and unprotected place settings left on table with exposed to dirt/dust.
- Critical. Cold water not provided/shut off at employee handwash sink. [Coffee area].
- Critical. Hot water not provided/shut off at employee hand wash sink. [Coffee area].
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Provide proof within 60 days. This violation must be corrected by : 9/8/10.
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7/8/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [Salad cooler]. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Dinner plates].
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. [Quat test paper for the buckets].
- Critical. Observed handwash sink used for purposes other than handwashing. [Holster hose for soda draining into the handsink at the bar area]. Repeat Violation.
- Light not functioning underneath the hood. Repeat Violation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. [Bar ares]. For reporting purposes only. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/5/10.
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2/5/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. [Salad cooler]. Corrected On Site.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. [Cornmeal container ]. Corrected On Site.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener and holder.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. [Soda holster hose draining into the handsink at the bar area].
- Violation: 38-10-1 Light not functioning. [Underneath the hood].
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. [Fire extinguisher on the floor at the bar area]. For reporting purposes only.
- Violation: 51-18-1 No copy of latest inspection report.
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2/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. [Fire roasted red peppers]. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Heavy cream 62 degrees at the cookline, less than 4 hours]. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Butter 56 degrees, cookline 11:30 am]. Iced Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Mozerella at the salad cooler 45 degrees ].
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. [Salad cooler]. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop on the top of the ice machine]. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed employee with no hair restraint. [Cook]. Corrected On Site.
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Observed old labels stuck to food containers after cleaning. [Clean plastic containers on the shelf at the dishwashing area].
- Critical. Chlorine sanitizer solution not at proper temperature. [Oppm warewashing machine].
- Critical. Observed soil residue in storage containers. [Cornmeal container ]. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener and holder.
- Observed clean utensils/equipment stored in dirty drawers,, or between equipment/walls. [Knife stuck between the wall and the 3-sink at the bar area].
- Critical. Observed handwash sink used for purposes other than handwashing. [Soda holster hose draining into the handsink at the bar area].
- Light not functioning. [Underneath the hood].
- No suitable facilities provided to store employee clothing and other possessions. [Cook cellphone next to the serving plates]. Corrected On Site.
- Observed personal care item stored with food. [Employee clothing on the bag-in-a-box at the ice machine area].
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket 200ppm +]. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. [Fire extinguisher on the floor at the bar area]. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 2/4/10.
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12/4/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/11/2009 | Routine - Food | Warning Issued |
| No report available. | 10/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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