- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 89 seats but during inspection counted approx. 56 inside and approx. 67 outside. (Manager stated that outside seating is only for his restaurant). **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front salad and sandwich reach in coolers. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food does not have a continuous electronic monitoring system to record time and temperature. **Warning**
- Intermediate - Cook-chill/sous vide reduced oxygen packaged temperature monitoring records not maintained for at least 6 months. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration date of training not filled out on certificates. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. **Warning**
|
09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Ceiling tile missing over walk in cooler. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored by clean pans under shelf. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Plastic container for meat broken. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 89 seats but during inspection counted approx. 56 inside and approx. 67 outside. (Manager stated that outside seating is only for his restaurant). **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front salad and sandwich reach in coolers. **Warning**
- Basic - Old labels stuck to food containers after cleaning. All throughout walk in cooler. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in bucket. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar containers. **Repeat Violation** **Warning**
- High Priority - Cook-chill/sous vide reduced oxygen packaged food cold holding at a temperature above 41 degrees Fahrenheit. Sous vide chicken holding at 48 in walk in cooler. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Macaroni 48 cooling overnight per manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ccoked onion 93, sweet potatoes 80 on rack by cook line. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked meat and raw neef over cooked chicken in walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher returned from restroom and didn't rewadh you must have an employee sign about washing hands in kitchen. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Macaroni 48 cooling overnight in walk in cooler per manager. **Warning**
- Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food does not have a continuous electronic monitoring system to record time and temperature. **Warning**
- Intermediate - Cook-chill/sous vide reduced oxygen packaged package not labeled with product name and date packaged. **Warning**
- Intermediate - Cook-chill/sous vide reduced oxygen packaged temperature monitoring records not maintained for at least 6 months. **Warning**
- Intermediate - Encrusted material on can opener base. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in hand sink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Black bean soup, macaroni in walk in cooler. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration date of training not filled out on certificates. **Warning**
- Intermediate - Reduced oxygen packaged sous vide or cook-chill food label lacking use by date. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. **Warning**
|
09/15/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen.
- Basic - Floor soiled/has accumulation of debris. Under dish machine.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad prep reach in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Several containers of dry storage outside walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front back kitchen handsink.
|
5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cooked onions in front reach in cooler near soups temped 48°f ,product was not in the process of preparation or cooling. Corrective action, operator placed product in walk in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cooler on frontline near soup bin.
|
10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
|
10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. For light above walk in cooler entrance. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry storage containers of powder in kitchen. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler. **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**
|
8/12/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in kitchen.
- Basic - Front cookline reach in cooler had and ambient air temperature of 50?f. Operator was advised to and did turn down temperature of cooler.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Leaking pipe at plumbing fixture. At very bottom of ice machine.
- Basic - Missing drain plug at dumpster.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name. Dry storage containers in kicthen, apppeared to be bread crumbs and brown sugar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus in cookline make table temped 49?f, product was non in the process of preparation or cooling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back of house. **Corrected On-Site**
|
5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed purse stored on top of a tray of wax paper in drink cooler near cash register. **Corrected On-Site**
- Basic - Equipment in poor repair. Observed ice machine leaking water onto the floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Basic - Working containers of food removed from original container not identified by common name. Dry storage containers under prep table in back.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. One female food handler in the back.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All tcs foods in reach in cooler by soups on frontline temped 55?f or higher.
- 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. Frontline reach in cooler next to soups hot holding on frontline all tcs products in cooler temped 55?f or higher.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back handsink.
- Intermediate - No soap provided at handwash sink. At back handsink in kitchen. **Corrected On-Site**
- Intermediate - Observed sides of ice machines soiled with debris. Machine in back.
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1/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment's only test strips were locked in managers office. Employees did not have access to them. Corrected On Site.
- Critical - Observed "windex" Cendow cleaner stored next to tray paper underneath wines upfront. Corrected On Site.
- Observed Cleaned and sanitized dishes stored on top of a soiled ice machine surface.
- Observed Equipment and utensils not properly air-dried. Clean dishes on clean dish racks all throughout kitchen.
- Observed Lights missing the proper shield, sleeve coatings or covers. Light above walk in cooler entrance. Inside.
- Critical - Observed Raw fruits/vegetables not washed prior to preparation. Two food handlers cutting raw onions and potatoes without washing them prior to cutting them. Corrected On Site.
- Observed blue knife holder soiled with debris.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. On food prep countertop in kitchen.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Dishwasher did not know if dismachine was temperature controlled , or if it used sanitizer. Corrected On Site.
- Critical - Observed food put on a new pair of latex gloves after preparing food, then remove those latex gloves ; put on a new pair of latex gloves then engage in food preparation without washing hands prior to putting on the new pair of latex gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food handler dump juice front cooked ribs into handsink on cookline. Corrected On Site.
- Observed missing drain plug at dumpster.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. Both gauages on dishmachine.
- Critical - Observed no currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Certified Manager showed up.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. Handsink upfront next to wines.
- Critical - Observed no thermometer provided to measure temperature of food product. Operator stated that his only food probe thermometer was not functioning.
- Observed nonfood-contact equipment in poor repair. Cracked dishes on clean dishes rack next to three compartment sink.
- Observed nonfood-contact equipment in poor repair. Green garlic container lid in walk in cooler.
- Observed nonfood-contact equipment in poor repair. Walk in cooler door handle.
- Critical - Observed raw animal food stored over cooked food. Container of raw beef and fish over cooked beef in walk in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups, chicken and pork in walk in cooler. Operator was unable to verfiy preparation date of products when asked by inspector.
- Observed residue build-up on nonfood-contact surface. Compartment underneath grill.
- Observed residue build-up on nonfood-contact surface. On exterior of ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Tray of ready to eat chocolate chip cookies on open uncovered tray next to stove. Had been sitting there for over an hour.
- Critical - Observed unlabeled spray bottle with yellow like color liquid in it stored outside rear kitchen entrance.
- Critical - Observed vacuum breaker mising at hose bibb. Y-splitter of mopsink.
- Critical - Observed working containers of food removed from original container not identified by common name. Brown sugar and white sugar container underneath food prep countertop. Corrected On Site.
- Critical - Portable fire extinguisher in over charged. For reporting purposes only. Next to rear kitchen exit.
- Critical - When cooked was questioned by inspector regarding the minimum cooking temperature of chicken, he did not know. Corrected On Site. Inspector informed him that it was 165of.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. (See heat strip)
- Critical - Observed Vacuum breaker mising at y-splitter on hose bibb at mopsink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. On top of dishmachine.
- Critical - Observed establishment's only Food thermometer not functioning.
- Critical - Observed female food handler in salad prep area wearing a bracelet while preparingg food.
- Observed food debris accumulated on kitchen floor. Underneath dishmachine.
- Critical - Observed food stored on floor. Aluminum can of beets in walk in cooler.
- Observed nonfood-grade containers used for food storage. Observed new trash bags being used to store raw salmon in walk in cooler.
- Observed old food stuck to clean dishware/utensils. On clean dish rack in kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle with orange liquid in it. Hanging on clean dish rack in kitchen next to three compartment sink. Corrected On Site. Repeat Violation.
- Observed wet mop not hung to dry. Next to rear exit door in kitchen. Corrected On Site.
- Observed wet wiping cloth storec on top of garbage can tray storage top. Near cash register. Repeat Violation.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Oil container on cookline was not properly labeled. On 1/20/2012 brown sugar container and sugar container were not labeled. Underneath prep sink counter.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Blue liquid drink cup stored above dish machine rack.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Manager was not present. Operator stated that test strips may have been inside locked manager's office. Operator stated that he did not have a key to unlock the door.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Above dish washing area.
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1/20/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Blue liquid drink cup stored above dish machine rack.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above dish washing area.
- 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. Employee on cookline.
- Observed old labels stuck to food containers after cleaning. On clean dish rack in the back.
- Observed residue build-up on nonfood-contact surface. On racks in walk in cooler.
- Observed two employees on cookline preparing food with no hair restraint.
- Critical - Observed unlabeled chemical container under dish rack next to the three compartment sink in the back. Employee stated that orange liquid was soap.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Gap opening on bottom of rear exit door.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees observed not changing gloves after handling soiled utensils.
- Wet mop not hung to dry. Next to exit door in back.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed it sitting on rack above trashcan next to restrooms.
- Critical - Working containers of food removed from original container not identified by common name. Oil container on cookline was not properly labeled.
- Critical - Working containers of food removed from original container not identified by common name. Salad dressing container and oil container above food prep table next to cash register.
|
12/27/2011 | Routine - Food | Warning Issued |
- Air vent above 3 compartment sink is heavily soiled.
- Employee apron stored near aluminum or metal food cans next to WIC. COS
- Critical - Employee on cook line, preparing food with watch on hand. (COS)
- Employee purse stored under cash register near chips and sauces.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. (Using servsafe)
- Critical - Establishment operating with four employees no food manager to oversee food preparation. (COS)
- Food employees in food area without proper hair restraint. Preparing food. (COS)
- Critical - Found cooler (RIC) on food prep line shut off.
- Critical - Grill on food prep line had encrusted food in the catch container.
- Critical - No sanitizer test strips available testing sanitizer.
- Observed towel directly under cutting board of food prep line. (COS)
- Critical - Panini machine encrusted w/ heavy food debris. Food prep line.
- RIC on the food prep line was shut off humus not in temperated. Was tempted at 55 *F. Foods were left inside the unit (overnight) from 11/2/2011.
- Critical - Residue build-up in ice machine near the walk in cooler.
- Critical - Saliamandar machine was encrusted with food debris. Machine located above stove.
- Critical - Sanitizing solution in green sanitizer bucket tested 0ppm. (COS)
- Stove top on food prep line was soiled and encrusted w/ food debris.
- Critical - Windex cleaner stored under cash register near chips and sauces. (COS)
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11/3/2011 | Routine - Food | Warning Issued |
- 4 storage reach in cooler in-op. The equipment is not in proper operation do not use the unit for the safe storage of potentially hazardous foods, until certain it has been properly repaired
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6/28/2011 | Complaint Full | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 49, poultry 49 f degrees, located in the reach in cooler under the cookline Repeat Violation. 6.28.11 Potatoes 50, Chicken 50, Beef 49.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The cookline reach in cooler uder the cooking equipment is in-op Repeat Violation. temperature 49 F degrees
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. Syrup dispenser installed in water heater/mop closet located in the mens restroom
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
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6/28/2011 | Complaint Full | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The cookline reach in cooler uder the cooking equipment is in-op Repeat Violation.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. residue present on dishwares after being washed in the dish machine
- Critical - Handwashing cleanser lacking at handwashing lavatory. at the service area hand sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. at the three compartment sink area hand sink
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. at the three compartment sink area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on edge of the cookline reach in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on edge of the ice machine
- Critical - Observed buildup of residue on soda dispensing hads/nozzles. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. The dish washer is handling both soiled dishwares and clean dishwares without washing hands to break the contamination cycle Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook is failing to wash hands to break the contamination cycle after handling raw foods and prior to placing on gloves at the cookline.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employees failing to wash hands as required and miss handling of raw and cooked foods, recommend review of training as these are repeated violation of the code.
- Critical - Observed employees using same utensil to handle raw and cooked product. Provided immediate corrective information to cooks at the cookline.
- Critical - Observed food stored in a prohibited area. Syrup dispenser installed in water heater/mop closet located in the mens restroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 49, poultry 49 f degrees, located in the reach in cooler under the cookline Repeat Violation.
- Observed residue build-up on nonfood-contact surface. hood filters
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on prep table against the wall between the salad prep and cookline
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6/27/2011 | Complaint Full | Warning Issued |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. by the 3cs
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of residue on soda dispensing heads
- Critical - Observed buildup of slime in the interior of ice shoot to the customer area dispenser
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the hummus reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 50 at the salad bar reach in cooler
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. less than 0 at the three compartment sink
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
|
4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 51 in sandwiches ric Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling covered product hummus in the wic
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwiches unit is in-op. any future repeat violation on unit shall result in an Administrative Complaint. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. soda machine in the dining area
- Critical. Observed buildup of slime on soda dispensing nozzles. soda heads soiled at the drink fountain in the dining area
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Corrected On Site.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICH STATION: cheese 48, cheese 53, cheese 53, hummus 63 Repeat Violation. no phf's
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SALAD STATION: roast 47, cheese 47, eggs 52, blue cheese 1.21.10 no phf's
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH STATION UNIT IN-OP. do not store any foods in unit until certain is functional and operating at 41 or below. 1-21-10 no phf's
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad station unit in-op do not store any phf's until unit is capable of maintaining foods at 41 or below. 1-21-10 no phf's
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. dishware in the 3cs were not being sanitized
- Critical. Violation: 48-05-2 Observed unprotected gas meter subject to vehicle damage. For reporting purposes only.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 66 operating with 112 seats. provided seating evaluation form
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1/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). discard all phf's at the sandwich station, and at the salad station Repeat Violation.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). discard items improperly cooled in the wic. the pasta and soup
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in the wic
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in the wic
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICH STATION: cheese 48, cheese 53, cheese 53, hummus 63 Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SALAD STATION: roast 47, cheese 47, eggs 52, blue cheese 47
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 45 in the wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 57 in the wic
- Critical. Observed food being cooled by nonapproved method. soup cooled in 2 gal container covered in the wic
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta 45 in wic made previous day
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken soup 49 in wic made previous day
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH STATION UNIT IN-OP. do not store any foods in unit until certain is functional and operating at 41 or below
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad station unit in-op do not store any phf's until unit is capable of maintaining foods at 41 or below
- Critical. No conspicuously located thermometer in holding unit. in wic
- Critical. No conspicuously located thermometer in holding unit. in sandwich station unit
- Critical. No conspicuously located thermometer in holding unit. in salad station unit
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. over washed and ready to eat foods in the wic Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. busserbwas handling dirty dishes in the customer area then handling silverware without washing his hands Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher was handling dirty dishes and utensils without washing his hands to break the contamination cycle Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on shelf over the clean side of the dishmachine Repeat Violation.
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. dirty dishware in all three compartments
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishware in the 3cs were not being sanitized
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. facility has no hot water and the dishmachine was in use
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. the dishmachine was in use since 1045 am and the tape failed to turn color at 120pm. machine was tested twice with tape on the plate Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on sandwich station
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. red cutting board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. yellow cutting board
- Critical. Hot water not provided/shut off at employee hand wash sink. front counter
- Critical. Hot water not provided/shut off at employee hand wash sink. salad station area
- Critical. Hot water not provided/shut off at employee hand wash sink. 3cs area
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. rear kitchen door has a gap
- Observed attached equipment soiled with accumulated dust. coils to wic air handler
- Critical. Observed unprotected gas meter subject to vehicle damage. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 66 operating with 112 seats. provided seating evaluation form
- 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. Repeat Violation.
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SEE 3A ON THE RIC UNDER THE GRILL
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. PANCHETTA HAM IN THE WIC
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SLICED CHEESE 45 RIC UNIT CLOSEST TO THE WINE COOLER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 50, BEEF 48, CHICKEN 50-52 RIC UNDER THE GRILL ON THE MAKELINE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MAC & CHEESE 50 ON RACK IN PREP AREA Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC UNDER THE GRILL IN-OP
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. STORED OVER CUT VEGETABLES IN CONTAINERS IN THE WIC Repeat Violation.
- Critical. Fruits/vegetables not washed prior to preparation. ONIONS
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. WHILE CUTTING UNWASHED ONIONS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE HANDLED TRA H CAN THEN PLACED ON GLOVES AND WORKED WITH LETTUCE WITHOUT FIRST WASHING HANDS Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDLING MATS AND OTHER ITEMS THEN REMOVING CLEAN PLATES FROM THE DISHMACHINE WITHOUT FIRST WASHING HANDS Repeat Violation.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. DRINK CUP PLACED ON THE SUGAR CONTAINER
- Observed employee with ineffective hair restraint. WHILE HANDLING WASHED CUT LETTUCE Repeat Violation.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO HEAT SENSATIVE TEST STRIPS AVAILABLE
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Observed soil residue in storage containers. SEVERAL CLEAR CONTAINERS ARE SOILED OR STAINED WHILE STORED ON THE CLEAN STORAGE RACK IN KITCHEN
- Critical. Observed interior of microwave soiled. WHITE CONTAINERS ON RACK ARE SOILED
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. AND HEADS ARE SOILED
- Critical. Observed handwash sink used for purposes other than handwashing. COVER STORED ON THE HAND SINK REAR PREP AREA
- Critical. Observed toxic item stored by utensils. CHEMICAL BOTTLE STORED OVER THE SHEET PANS Repeat Violation.
- Critical. Pesticide use not in accordance with manufacturer's directions. FOR HOUSEHOLD USED PESTICIDE LOCATED IN FACILITY
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- 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.
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10/8/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/26/2009 | Routine - Food | Warning Issued |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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