- Basic - Walk-in cooler gasket torn/in disrepair. / salad cooler by cook line. **Warning**
|
6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. / on prep table / green cutting board. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / cold holding drawer under the grill. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. / salad cooler by cook line. **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. / raw chicken 46F, raw beef 48F, raw shrimp 47F, cooked pork 46F / all less than 4 hours / moved all to walk in freezer. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken, cooked pork / 49F / walk in cooler for 3 days / see stop sale. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 45F / cook line prep table. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / cooked chicken 49F, cooked pork 49F / both made 3 days go / walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw pork chop stored with raw beef. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **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. / cold holding drawer under the grill. All TCS 43F to 48F. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / pans inside kitchen hand sink, bottles of mix drinks inside bar hand ink / **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. / kitchen hand sink / **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / dessert station. **Warning**
|
6/9/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. / dry storage area, walk in cooler / **Corrected On-Site**
- Basic - Equipment in poor repair. / left side bottom drawer cooler not maintaining at 41F or below / cook line. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler / dessert station.
- Basic - Stored food not covered in chest freezer. / dessert station.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 45F / moved to walk in freezer for quick chill.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw shell eggs over creamer / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 46F, raw beef at 45F / drawer cooler / cook line / products were iced / temperature rechecked chicken at 42F, beef at 41F.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / over 200ppm / 3 bay sink / **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / over 200ppm / sanitizing buckets / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / containers inside hand sink / bar / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / bar / **Corrected On-Site**
- 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.
|
12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Packaged food has no English labeling. / dry storage room. **Warning**
- Basic - Soiled reach-in cooler gaskets. / small cooler under the microwave / cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / dry storage room. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
7/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. / soda and beans. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / raw beef on walk in freezer floor. **Warning**
- Basic - Nonfood-contact equipment in poor repair. / drawer cooler and reach in cooler by cook line. **Warning**
- Basic - Packaged food has no English labeling. / dry storage room. **Warning**
- Basic - Soiled reach-in cooler gaskets. / small cooler under the microwave / cook line. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 0ppm. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / dry storage room. **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. / raw beef at 45F, raw chicken at 44F, cooked pork at 48F / less than 4 hours / all moved to walk in freezer. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / tomatoes at 46F, sour cream at 46F, cheese at 45F, lettuces at 46F / less than 4 hours / all product was iced. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. / chlorine at 0ppm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chicken fingers at 60F / reach in cooler overnight / product was discarded by manager. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / chicken fingers at 60F overnight in reach in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
7/9/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. / cook line.
- Basic - Floor area(s) covered with standing water. / dish washing area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. / pork. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. / small cooler next to the grill.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked pork at 47F / less than 4 hours / cold hold drawer / product moved to walk in freezer / temperature rechecked at 37F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw chicken strips over cheese. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / liquid eggs over pre wash vegetables. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw chicken over raw beef.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw fish at 45F, raw shrimp at 46F / less than 4 hours / cold hold drawer / product moved to walk in freezer / temperature rechecked at 37F. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / bar.
- Intermediate - No soap provided at handwash sink. / bar.
|
1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. / walk in cooler, freezer.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. / dishwashing area.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. / outside dry storage room.
- Violation: 37-01-1 Ceiling tile missing. / outside wine cooler.
|
10/18/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. / outside wine cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler at 53F / all PHF moved to another cooler / maintenance is on site to fix the cooler.
- Equipment and utensils not properly air-dried.
- Lights missing the proper shield, sleeve coatings or covers. / over dish rack.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. /
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. swai used for ceviche. This violation must be corrected by : 10-15-12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / reach in cooler.
- Observed build-up of grease on nonfood-contact surface. / over the grill.
- Critical - Observed buildup of soiled / rusted material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. / dented tomato can outside walk in cooler.
- 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. / male server / Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / male cook / Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. / dishwashing area.
- Observed floor area(s) covered with standing water. / outside dry storage room.
- Observed floor area(s) covered with standing water. / wine cooler floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. / clean pans.
- Observed gaskets/seals on cold holding unit in poor repair. / walk in cooler, freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / rice / hot holding.
- Observed leaking pipe at plumbing fixture. / handsink / cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / sour cream, cheese, cooked chicken at 53F / less than 4 hours / all products moved to freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / whipped cream at 55F / product moved to cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / quat over 500ppm / sanitizing bucket / prep area.
- Critical - Observed soil buildup inside ice bin. / service station.
- Critical - Observed soil residue in storage containers. / unwrapped cooked ham on soil pan / walk in cooler.
- Critical - Observed toxic item improperly stored. / toxic items stored on top of the mixer / prep area.
- Critical - Observed uncovered food in holding unit/dry storage area. / cooked ham not wrapped stored in walk in cooler / Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / throughout the kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / onions at 111F / product was discarded by manager / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name / prep table.
|
8/15/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. / wait station / Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bar.
- Critical - No conspicuously located thermometer in holding unit. / dessert station.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / across from microwave.
- Critical - Observed buildup of slime on soda dispensing nozzles. / wait station.
- Critical - Observed food stored on floor. / rice, salt and flour / dry storage room / Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / foam cup for yellow rice / cookline / Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / ice cream scoop / Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / across from microwave.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over salsa sauce / walk in cooler / Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 100ppm / sanitizing bucket / kitchen.
- Critical - Observed toxic item stored by utensils. / a bottle of cleanser stored next to clean pans / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / lemon / wait station.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 0ppm / between cookline / Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. / dry storage room.
|
1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 3 bay sink chlorine sanitizer not at proper minimum strength. / 0ppm
- Critical - Hand wash sink lacking proper hand drying provisions. / bar area / Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / observed a bucket of dirty water in handsink / at dishwashing area / Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler across from deep fryer
- Critical - No handwashing sign provided at a handsink used by food employees. / between cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / observed employees drink throughout the kitchen / Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. / prep table across from deep fryer
- Critical - Observed dented/rusted cans. / observed a dented tomato sauce on floor / in front of walk in cooler
- Critical - Observed encrusted material on can opener. / kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. / observed a drink with straw inside handsink / wait station
- Observed personal care item stored with food. / observed employees backpacks stored on top of soda boxes / kitchen
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over salsa sauce / walk in cooler
- Observed single-service articles stored without protection from contamination. / foil pans in dry storage
- Critical - Observed toxic item stored by utensils. / observed a bottle of cleaner stored on top of plates / wait station / Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / sanitizing bucket between cookline
|
9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, when changing gloves.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor, bag of beans inside dry storage area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, holding equipment in bar area.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, milk inside wa in cooler.
- Observed residue build-up on nonfood-contact surface, walk in cooler racks.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name, beans and rice.
|
4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions, besides ice maker.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area, by cook's line. Recommend to the manager on duty to install handsink in the cook's line, cooks are not washing hands when changing gloves.Left to the discretion of the operator where in the cook's line the handsink can be installed . This violation needs to be corrected by next unanounced routine inspection.
|
7/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, horchata was 51f and 48f, product was discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheeses were 48f product was inside reach in cooler by cook's line for less than 4 hours according cook, product was moved to another cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures,reach in cooler had ambient temp of 48f.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw beef was stored over raw shrimp inside walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook's .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting new set of gloves, also the dishwasher.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, lad preparation area.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, besides ice maker.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, dishsher was washing equipment with running cold water instead of hot water.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses, by salad preparation station.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed clean equipment stored on floor, cutting board, by dishwashing area.
- Critical. Hand sink missing in food preparation room or area, by cook's line. Recommend to the manager on duty to install handsink in the cook's line, cooks are not washing hands when changing gloves.Left to the discretion of the operator where in the cook's line the handsink can be installed . This violation needs to be corrected by next unanounced routine inspection.
- Critical. Hand wash sink lacking proper hand drying provisions, by dishwashing area.
- Critical. Observed roach activity as evidenced by live roach found walking on floor by food preparation area. This violation needs to be corrected by 7-8-10 This violation must be corrected by : 7-8-10.
- Observed floor area(s) covered with standing water, back kitchen area.
- No copy of latest inspection report.
|
7/7/2010 | Routine - Food | Warning Issued |
- 4 reachin cooler on cook's line did not contain potentially hazaradous food at time inspection.
|
3/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Approved source
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Please see inspection report for more details.
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Original container: properly labeled, date marking
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Employee training validation
- Food protection
|
3/8/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Critical. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Electrical wiring - adequate, good repair
|
7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/14/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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