- Basic - Attached equipment and wall soiled with accumulated grease. Piping and wall behind cooking equipment.
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under kitchen equipment and behind bars.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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09/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Attached equipment and wall soiled with accumulated grease. Piping and wall behind cooking equipment.
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under kitchen equipment and behind bars.
- Basic - Equipment in poor repair. Lid to cookline reach in freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/05/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Attached equipment and wall soiled with accumulated grease. Piping and wall behind cooking equipment.
- Basic - Bowl or other container with no handle stored in ready to eat foods. Portion cups stored in spices.
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under kitchen equipment and behind bars.
- Basic - Equipment in poor repair. Lid to cookline reach in freezer.
- Basic - Fan cover, condenser unit, wall, and beer lines in walk-in cooler has accumulation of dust/debris.
- Basic - Food storage container/container lid cracked or broken. Multiple containers.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - Iced tea dispenser not cleaned at least once every 24 hours.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline.
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated debris in dishwashing area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled. Prep area.
- 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.
- Intermediate - Soil residue in/on food storage containers. Prep area.
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6/2/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/7/2013 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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8/5/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Floors not maintained smooth and durable. Repairs in walk in cooler have failed. **Warning** On callback inspection 8/1/13, parts of floor being held down by 5 gallon bucket of pickles.
- Basic - High Priority - Dead roaches on premises. Observed approximately 10 to 15 dead roaches on floor in waitstation and bar areas. Observed approximately 15 to 20 dead roaches in traps on floor on cook line area. **Warning** On callback inspection 8/1/13, observed 6 dead roaches on floor in waitstation areas. On callback inspection 8/2/13, observed approximately 10-15 dead roaches on floor in dining area. Observed approximately 10-15 dead roaches on floor in prep area. Observed approximately 5-10 dead roaches on floor on cookline.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 12 live roaches at waitstation area on shelving, wall, and floor in main dining room. Observed 6 live roaches on cook line on wall and floor. Observed 1 live roach on wall in dish area. Observed 1 live roach on floor in food prep area. **Warning** On callback inspection 8/1/13, observed 8 live roaches on floor, wall, and ceiling on cook line. Observed 4 live roaches on floor, wall, and shelving in waitstation area. Observed 2 live roaches on wall in dish washing area. On callback inspection 8/2/13, observed 6 live roaches on walls and floor on cook line. Observed 8 live roaches under table tops and bar top in dining area.
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8/2/2013 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Floors not maintained smooth and durable. Repairs in walk in cooler have failed. **Warning** On callback inspection 8/1/13, parts of floor being held down by 5 gallon bucket of pickles.
- Basic - High Priority - Dead roaches on premises. Observed approximately 10 to 15 dead roaches on floor in waitstation and bar areas. Observed approximately 15 to 20 dead roaches in traps on floor on cook line area. **Warning** On callback inspection 8/1/13, observed 6 dead roaches on floor in waitstation areas.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 12 live roaches at waitstation area on shelving, wall, and floor in main dining room. Observed 6 live roaches on cook line on wall and floor. Observed 1 live roach on wall in dish area. Observed 1 live roach on floor in food prep area. **Warning** On callback inspection 8/1/13, observed 8 live roaches on floor, wall, and ceiling on cook line. Observed 4 live roaches on floor, wall, and shelving in waitstation area. Observed 2 live roaches on wall in dish washing area.
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8/1/2013 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen and bars. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook line. **Warning**
- Basic - Floors not maintained smooth and durable. Repairs in walk in cooler have failed. **Warning**
- Basic - Grease and debris accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - High Priority - Dead roaches on premises. Observed approximately 10 to 15 dead roaches on floor in waitstation and bar areas. Observed approximately 15 to 20 dead roaches in traps on floor on cook line area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 12 live roaches at waitstation area on shelving, wall, and floor in main dining room. Observed 6 live roaches on cook line on wall and floor. Observed 1 live roach on wall in dish area. Observed 1 live roach on floor in food prep area. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Hamilton Beach blender at deck bar. **Warning**
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7/31/2013 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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6/7/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind bars. **Warning**
- Basic - Equipment in poor repair. Fryer baskets **Warning**
- Basic - Floors not maintained smooth and durable. Walk in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Prep area shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated dust and food debris. Kitchen area. **Warning**
- Basic - Wall soiled with accumulated grease. Behind grill. **Warning**
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3/5/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Attached equipment soiled with accumulated dust. AC unit and fan in prep area. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind bars. **Warning**
- Basic - Ceiling soiled with accumulated food debris. Wing station. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cookline **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Warning**
- Basic - Equipment in poor repair. Fryer baskets **Warning**
- Basic - Fan covers and attached equipment in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floors not maintained smooth and durable. Walk in cooler. **Warning**
- Basic - Garbage on the ground behind establishment. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Prep area shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated dust and food debris. Kitchen area. **Warning**
- Basic - Wall soiled with accumulated grease. Behind grill. **Warning**
- High Priority - Establishment operating without a current license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Expired 12/01/12. **Admin Complaint**
- High Priority - License is expired and is more than 60 after expiration date. Expired 12/01/12. **Admin Complaint**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Onions holding at 98?F. on grill. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handling lettuce, tomato, and onion with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream holding at 71?F. in make station cooler. "Stop Sale" issued. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Ready to eat hot dogs stored with raw ground beef in cookline cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw seafood stored over cooked pork in cookline cooler. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm at bucket on cookline. **Warning**
- 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. Make station cooler holding at 71?F. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Deck bar. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls used to serve wings. **Warning**
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3/4/2013 | Complaint Full | Administrative complaint recommended |
- Floors not maintained smooth, durable and easily cleanable. both walk in coolers
- Lights missing the proper shield, sleeve coatings or covers. cookline, dish area
- Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 1/13/13. On callback inspection 1/15/13, no proof of current Food Manager Certification provided.
- No currently certified food service manager on duty with four or more employees engaged in food preparation. observed 6 employees engaged in food preparation. This violation must be corrected by : 1/13/13. On callback inspection 1/15/13, no currently certified food service manager on duty, observed 5 employees engaged in food preparation.
- 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 : 1/13/13. On callback inspection 1/15/13, no proof of required employee training provided.
- Observed attached equipment soiled with accumulated grease. hood, wall, and piping behind cooking equipment
- Observed ceiling and wall soiled with accumulated food debris. wing station
- Observed food debris accumulated on prep cook floor and shelving.
- Observed grease and food debris accumulated under cooking equipment.
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1/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Lights missing the proper shield, sleeve coatings or covers. Kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Observed ceiling in disrepair. Prep area
- Observed employee with no hair restraint engaged in food preparation. Cooks
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used to scoop ice for drinks at bar
- Critical - Observed interior of microwave soiled. Cookline
- Critical - Observed toxic item stored by clean utensils. Bar area
- Observed wall soiled with accumulated grease. Cookline
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11/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Floors not maintained smooth, durable and easily cleanable. both walk in coolers
- Lights missing the proper shield, sleeve coatings or covers. cookline, dish area
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 1/13/13.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. ice scoop at bar
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. observed 6 employees engaged in food preparation. This violation must be corrected by : 1/13/13.
- 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 : 1/13/13.
- Observed attached equipment soiled with accumulated grease. hood, wall, and piping behind cooking equipment
- Critical - Observed buildup of residue in blender dispensing nozzle. commercial blender at bar
- Observed ceiling and wall soiled with accumulated food debris. wing station
- Observed ceiling in disrepair. prep area
- Observed cutting board grooved/pitted and no longer cleanable. prep area
- Observed food debris accumulated on prep cook floor and shelving.
- Critical - Observed food stored on floor. onions at prep area and items in walk in freezer
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease and food debris accumulated under cooking equipment.
- Critical - Observed toxic item stored by clean utensils and single service items. bars
- Observed unnecessary items on the premise. old equipment stored behind establishment
- Critical - Working containers of food removed from original container not identified by common name. spray bottle of balsamic on cookline
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11/13/2012 | Routine - Food | Warning Issued |
- Critical - Employee training incomplete. no list of trained employees available.
- Lights missing the proper shield, sleeve coatings or covers. cookline
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. need quaternary
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Observed unnecessary items on the premise. unused equipment behind establishment
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler holding at 48 degrees F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline-upright cooler holding at 46 degrees F.
- Critical - Employee training incomplete. List of trained employees not complete.
- Critical - Establishment not maintaining shellstock tags for 90 days. raw oysters
- Food-contact surface not smooth and easily cleanable. can opener rusted
- Food-contact surface not smooth and easily cleanable. rust inside of ice machine
- Observed employee with no hair restraint engaged in food preparation. cooks
- Critical - Observed food stored on floor. walk in cooler
- Observed grease and food debris accumulated under cooking equipment. cookline
- Critical - Observed improper vertical separation of raw animal foods. raw beef strored over raw seafood in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef holding at 46 degrees F. in cookline-upright cooler. This violation must be corrected by : 11/23/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad holding at 48 degrees F. in cookline cooler. Corrected On Site. operator discarded product. This violation must be corrected by : 11/23/11.
- Observed soda gun holster with accumulated slime/debris. bar
- Waste line missing at soda gun holster. bar
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11/22/2011 | Routine - Food | Warning Issued |
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. piping behind cooking equipment
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9/7/2011 | Routine - Food | Call Back - Complied |
- Can opener and slicer blade rusted.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station cooler holding at 46 degrees F.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. ice scoops
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Observed attached equipment soiled with accumulated grease. piping behind cooking equipment
- Observed ceiling soiled with accumulated food debris. cookline
- Critical - Observed food stored on floor. walk in freezer
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. waitstaff using cup to scoop ice
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink. need quaternary
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad holding at 46 degrees F. in sandwich station cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
- Critical - Observed raw animal food stored over ready-to-eat food. cookline and walk in cooler. Corrected On Site.
- Observed ripped/torn tin foil used as a cover. suppression tank on cookline
- Observed unnecessary items on the premise. old equipment behind establishment
- Observed wall in disrepair. prep area
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7/7/2011 | Routine - Food | Warning Issued |
- Can opener blade rusty.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. prep area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooks failed to wash hands prior to and in between glove use. Corrected On Site.
- Observed equipment in poor repair. shelving for clean utensils
- Observed grease accumulated under cooking equipment.
- Observed ripped/worn tin foil used as cover. cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. cookline. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. old equipment outside
- Observed wall soiled with accumulated food debris. near hot holding basket
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods. raw beef over raw seafood in cookline upright cooler. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Waste line missing at soda gun holster. bar
- Critical. No handwashing sign provided at a handsink used by food employees. cookline
- Floors not maintained smooth and durable. cookline
- Observed grease and debris accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. food prep area
- Ceiling tile damage. kitchen
- Critical. Observed toxic item stored by clean utensils. bar
- Observed unnecessary items on the premise. old equipment outside of establishment
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-13-1 Observed grease and debris accumulated under cooking equipment.
- Violation: 37-06-1 Observed wall and piping soiled with accumulated grease. behind cookline equipment
- Violation: 42-11-1 Observed unnecessary items on the premise. old equipment and construction materials stored outside of establishment
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. items in walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy holding at 45 degrees F. in garden bar cooler. Corrected On Site. products placed into proper refrigeration
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. garden bar cooler holding at 45 degrees F.
- Critical. Observed raw animal food stored over ready-to-eat food. turbo air unit. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff cutting fruit. Corrected On Site. gloves utilized
- Observed ripped/torn tin foil used on non-food contact surface. suppression system
- Observed nonfood-contact equipment in poor repair. plastic racks in walkin cooler
- Critical. Observed buildup of slime in the interior/exterior of ice machines.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walls, ceiling, and fan unit in walkin cooler
- Critical. Cold water not provided/shut off at employee handwash sink. garden bar
- Floors not maintained smooth and durable. walkin cooler
- Observed grease and debris accumulated under cooking equipment.
- Observed food debris accumulated on walkin cooler floor.
- Observed wall and piping soiled with accumulated grease. behind cookline equipment
- Observed attached equipment soiled with accumulated grease. hood system
- Observed ceiling soiled with accumulated grease. cookline
- Lights missing the proper shield, sleeve coatings or covers. dish/prep areas
- Critical. Observed toxic item stored in food preparation area. multiple areas. Corrected On Site.
- Critical. Observed unlabeled spray bottle. cookline. Corrected On Site.
- Observed unnecessary items on the premise. old equipment and construction materials stored outside of establishment
- Critical. Current Hotel and Restaurant license not properly displayed.
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4/21/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name. large blue containers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observedfish @47f ,sauteed peppers@ 47 in turboa air unit
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. turbo air unit
- Critical. Thermometers not calibrated according to manufacturer's specifications. chef thermometer off by 6 degrees .no calibration records available
- Critical. Observed raw animal food stored over ready-to-eat food. chicken wings over produce in walkin
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.observred barbara cutting and touching celery sticks with no gloves on
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed nonfood-contact equipment in poor repairrusty shelfs by dishwasher
- Observed chest freezer gasket torn/in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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.
- Critical. Observed buildup of slime on soda dispensing nozzles. soda holsters bar area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves prep area card board also being used
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease. kitchen area
- Critical. Observed unlabeled spray bottle. front and back of house
- No copy of latest inspection report.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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12/14/2009 | Routine - Food | Warning Issued |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Warning Issued |
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