- Basic - Accumulation of lime scale/ grease on the inside of the dishmachine. **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty containers.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, speaker **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Missing couple hood filters at cook line
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At cook line, wait service station
- Basic - Food stored on floor. Bags of ice in walk in freezer
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. At dining room back door **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food in standing water. Fish, **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line, the one for holding wings
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Soil residue build-up on nonfood-contact surface. On the surface of soda gun
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At cook line, wings has a temperature of 46°
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili and tomato sauce temp between 110°-117°, operator took the products off steamed well and reheat on stove, recheck, chili at 170°, tomato sauce at 165°, **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar
- 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. Fish spread
- Intermediate - Cutting board(s) stained/soiled. At cook line **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. At prep area, evidence by grease in hand wash sink
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Sandwich presser at cook line **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At cook line, a strainer in hand wash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar
- Intermediate - No soap provided at handwash sink. At all hand wash sink in kitchen, bar **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. Chili, ribs in walk in cooler
- Intermediate - Soil residue in food storage containers. On most of the clear plastic food containers
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
|
10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line
- Basic - Accumulation of mold like substance at the underside of the drink dispenser station at wait service station
- Basic - Build-up of mold-like substance on nonfood-contact surface. On the surface of ice machine
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Especially under soda boxes rack
- Basic - Buildup of food debris/soil residue on hand wash sink faucet of cook line
- Basic - Clean utensils or equipment stored in dirty containers. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Back pack, aprons on top of soda boxes
- Basic - Floor drains/drain covers heavily soiled. In front if ice machine
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At cook line
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door in dining room, the rubber seal is torn. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside ice machine
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
- Basic - Accumulation of lime scale/grease on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the exterior of ice machine **Warning**
- Basic - Light not functioning. Above dish area **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Seal at back door in dining is torn **Warning**
- Basic - Soiled reach-in cooler gaskets. All at cook line **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification.. Coby Reed **Warning**
|
5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. All in kitchen, dish area **Warning**
- Basic - Accumulation of lime scale/grease on the inside of the dishmachine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. 2 oz portion cup used as scoop in cheese, in croutons **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the exterior of ice machine **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Clean utensils or equipment stored in dirty containers. **Repeat Violation** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
- Basic - Floor drains/drain covers heavily soiled. Under soda boxes **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor. Especially under dishmachine **Warning**
- Basic - Hole in ceiling. Above soda boxes **Repeat Violation** **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Light not functioning. Above dish area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At front line **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Seal at back door in dining is torn **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari **Warning**
- Basic - Soiled reach-in cooler gaskets. All at cook line **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. At cook line, all TCS temp between 44°-47°, advised **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked onion temp at 79° at cook line, less than 4 hours. Advised **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Open **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.b in reach in freezer of cook line **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. In dish area **Repeat Violation** **Warning**
- 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. Gallon of milk **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Evidence by debris in sink **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At bar, there is cover on top of the sink **Warning**
- Intermediate - Manager lacking proof of food manager certification.. Coby Reed **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. At cook line, at bar **Warning**
- Intermediate - Refrigerated drawers 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. At cook line **Warning**
- Intermediate - Soil residue in food storage containers. Ice scoop holder for ice machine **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
3/25/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Clean utensils or equipment stored in dirty containers.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor drains/drain covers heavily soiled. Under soda boxes
- Basic - Hole in ceiling. Above soda boxes
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. On the exterior of ice machine
- Basic - Soiled reach-in cooler gaskets. At cook line
- High Priority - Dented/rusted cans present.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottles **Corrected On-Site**
- 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. Gallon of milk
- Intermediate - Food manager certification expired. Gary Simmons's expired on 08/2013
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
|
10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. In wing sauces
- Basic - Build-up of mold-like substance on nonfood-contact surface. On surface of ice machine
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates in dining room needs to be inverted **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**
- Basic - Reuse of single-service articles. 2 oz portion cups re-used in wing sauces
- Basic - Soil residue build-up on nonfood-contact surface. Around hand sink faucet at cook line
- Basic - Walk-in freezer floor soiled.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw chicken next to ready to eat food
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Toxic substance/chemical stored by or with food. Bottle of degreaser next to soda boxes
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Under lid track
- 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. Gallon of milk
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At bar and at cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At bar, standing water on the bottom of reach in cooler **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Ice machine scoop holder
|
6/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On surface of ice machine
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Basic - Equipment in poor repair. Onion cart
- Basic - Leaking pipe at plumbing fixture. At hand sink of wait service station
- Basic - Light bulbs out in food preparation, food storage or ware washing area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait service station
- Intermediate - Cutting board(s) stained/soiled. At cook line **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. At bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At cook line **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
|
2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline
- Critical - Hand wash sink lacking proper hand drying provisions. At wait station Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. At cookline-there are the noodle strainer on top of sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At cookline and dish area
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. At dish area
- Light not functioning. Kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. Cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cart
- Observed cutting board grooved/pitted and no longer cleanable. At cookline
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline
- Observed gaskets with slimy/mold-like build-up. At reach in cooler drawers
- Observed grease accumulated under cooking equipment. Cookline-under fryers
- Critical - Observed handwash sink used for purposes other than handwashing. At dish area hand sink used as dump sink- evidence by greasy residue on surface of sink
- Critical - Observed handwash sink used for purposes other than handwashing. At wsit station hand sink used as dump sink-evidence by tea stain
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. dessert cooler
- Observed leaking pipe at plumbing fixture. At hand sink of wait station
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On bottom surface of ice machine
- Observed residue build-up on nonfood-contact surface. On surface of hand sink by 3 comp sink at bar
- Observed utensils stored in crevices between equipment. Knives at cookline Corrected On Site.
|
8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of open deli meats in walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packages of [7] Mac and Cheese temp at 48 degree, 15 [8-oz containers-Alfredo sauce temp at 48 degree, 6-[8oz containers of Queso dip temp at 48 degree, 9-packages of pasta temp at 50 degree, 1/2 of hot dogs temp at 49 degree, all products were in small reach in cooler of cookline [Stop Sales issued]
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packages of pull pork temp at 49 degree, less than 4 hours, C/A-put products on sheet pan then put in freezer. Corrected On Site. re-temp products-34 degree
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Smalk reach in cooler at cookline has an ambient temperature of 47 degree. Advised operator since they have other means of refrigeration, do not use this reach un cooler until it is fixed.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing in small reach in cooker and makeline cooler at cookline
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee take a drink with gloved hands, but did not change gloves aftef drinking Repeat Violation.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used the same gloves with different tasks
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff just used hand sanitizer in place of proper hand washing
- Critical - Violation: 12B-03-1 Observed employee drinking from an beverage container in a food preparation or other restricted area. Repeat Violation.
- Critical - Violation: 12B-07-1 Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline Repeat Violation.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine, Quaterney
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. Ice scoop holder for ice machine
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior and exterior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles and handle at bar. X2
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. The reach in cooler at bar that holds chilled bar supplies
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. All dish racks
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. At can opener holder
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. At bar
|
1/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Cleaned plates in dining room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Smalk reach in cooler at cookline has an ambient temperature of 47 degree. Advised operator since they have other means of refrigeration, do not use this reach un cooler until it is fixed.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At bar Repeat Violation.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine, Quaterney
- Critical - No conspicuously located thermometer in holding unit. Missing in small reach in cooker and makeline cooler at cookline
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline Repeat Violation.
- Observed a nonfood-grade basting brush used in food. Using paint brushes
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Critical - Observed buildup of slime in the interior and exterior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles and handle at bar. X2
- Critical - Observed buildup of slime on soda dispensing nozzles. At drink dispenser of wait station
- Critical - Observed employee drinking from an beverage container in a food preparation or other restricted area. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff just used hand sanitizer in place of proper hand washing
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Alk stainless steel ladles
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda gun at bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. The reach in cooler at bar that holds chilled bar supplies
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packages of [7] Mac and Cheese temp at 48 degree, 15 [8-oz containers-Alfredo sauce temp at 48 degree, 6-[8oz containers of Queso dip temp at 48 degree, 9-packages of pasta temp at 50 degree, 1/2 of hot dogs temp at 49 degree, all products were in small reach in cooler of cookline [Stop Sales issued]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packages of pull pork temp at 49 degree, less than 4 hours, C/A-put products on sheet pan then put in freezer. Corrected On Site. re-temp products-34 degree
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at cookline temp at 53 degree, less than 4 hours Advised to put more ice to surround the batter Repeat Violation. X2
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of open deli meats in walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products
- Observed residue build-up on nonfood-contact surface. All dish racks
- Observed residue build-up on nonfood-contact surface. At can opener holder
- Observed residue build-up on nonfood-contact surface. Inside drawer at prep table
- Observed soda gun holster with accumulated slime/debris. At bar
- Critical - Observed soil residue in storage containers. Ice scoop holder for ice machine
- Observed utensils in poor condition. Plastic pans-with cornors broken
- Observed wall in disrepair. The column in front of dish area
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee take a drink with gloved hands, but did not change gloves aftef drinking Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used the same gloves with different tasks
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
11/15/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried, also clean and dirty dishes stored together on shelf.
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Bucket with towels in it on cooks line.
- Critical - Handwashing cleanser lacking at handwashing lavatory. at hand sink in bar.
- Critical - Hot water not provided/shut off at employee hand wash sink. at sink next to prep table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink located on clean smallwares shelf.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, exterior of ice machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Side of soda machine on the right side of server station.
- Critical - Observed employee eating in a food preparation or other restricted area. found employee food and drink on bnb soda.
- Observed employee with no beard guard/restraint. first sited 8/3/10. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gator tail siitting on cart at 70 f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempora batter at 65 f next to fryers. first violation 8/3/10 Repeat Violation.
- Critical - Observed toxic item improperly stored. murphys oil soap stored with single service items.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, hands not washed between changing gloves.
|
3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw wings temp at 47 degree, Corrected On Site. Walk in cooler Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta, spinach dip temp at 46 degree, less than 4 hours Advised
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens ovef plant foods in reach in freezer at cookline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz single serve cup used as scoop in wings sauce
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands before putting gloves on
- Critical. Observed employee drinking from an beverage container in a food preparation or other restricted area. Cookline
- Observed employee with no beard guard/restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of slime on soda dispensing nozzles. Bar X2
- Observed residue build-up on nonfood-contact surface. On surface of soda gun
- Observed soda gun holster with accumulated slime/debris. X2 Bar
- Observed clean utensils/equipment stored in dirty container. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink
- No Heimlich maneuver sign posted.
|
8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee/cook putting gloves on without washing hands.
- Observed equipment in poor repair. [stained and torn spatulas. At dishmachine room] Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. / at cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. [ less than 50ppm] Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed residue /debris accumulated on floor. [under dishmachine ]
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [in cookline cold holding wells]
- Critical. Observed food stored on floor. [in walk-in freezer ] Corrected On Site.
- Observed employee/male chef with no hair restraint.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on exterior of clean pans. [on rack by dishmachine room].
- Observed residue build-up on walk-in cooler door/gaskets .
- Critical. Vacuum breaker mising at hose bibb. [at cookline ]
- Critical. Observed toxic item stored in food preparation area. [can of oven cleaner by cutting boards]
- Critical. Observed toxic item improperly stored. [Toxic chemical on wait station table, outside office] Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. [by mopsink ]
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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