- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 45. Pasta 57, lettuce 57. 57. in the larger reach in cooler in the center island in the kitchen **Warning** unit is at 41 degrees on the far right and 45 degrees on cheese on the far left
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fresh garlic blend to include butter 79 left at the fire grill. Recommend placing this item on a time control program. **Warning** not verified
- Intermediate - Required employee training expired 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**
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. The cove is no longer sealed in the Dish machine area, the dry storage area, by the ice machine **Warning**
- Basic - Dead roaches on premises. 6 plus by and around the ice machine, 3 under the three compartment sink and 5 plus under the Dish machine **Admin Complaint**
- Basic - Floor soiled/has accumulation of debris, old food under the ice machine **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 45 in a well in the wait staff area, insufficient water, corrective action taken. Water was added to the "ice bath" **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Live, small flying insects in food preparation area. By the ice machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 45. Pasta 57, lettuce 57. 57. in the larger reach in cooler in the center island in the kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fresh garlic blend to include butter 79 left at the fire grill. Recommend placing this item on a time control program. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 on the dry storage wire rack (open to the ice machine and rear prep line) 4 on a sealed bag of wheat on the dry storage wire rack, 1 on the wall behind the dry storage wire racks, 1 on the drying wire rack in the Dish machine area (open to the kitchen). **Admin Complaint**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lettuce, goat cheese and egg roll filing was covered in the walk in cooler. Corrective action taken. All the identified items were uncovered for cooling. **Warning**
- Intermediate - Required employee training expired 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**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two 17 lb tanks found in the breakfast storage room. Corrective action taken. They were removed. **Corrected On-Site** **Warning**
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07/09/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. One large orange colored one in the back near dry storage items.
- Basic - Grease accumulated under cooking equipment. Under fryer and stove on cookline.
- Basic - Interior of microwave soiled with encrusted food debris. One on the cookline.
- Basic - Working containers of food removed from original container not identified by common name. One large container of sugar near frontline. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm chlorine, machine in bar area.
- High Priority - Raw seafood was stored underneath raw steak and beef in walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In hallway /wait station area outside walk in cooler.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth gloves not laundered, Mold growth on gloves used for raw animal foods **Corrected On-Site**
- Basic - Equipment in poor repair. The wait staff reach in cooler is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear area closes the mop sink
- Basic - Nonfood-contact equipment in poor repair. The entire counter at the bar is in disrepair. Splitting, pealing, when located under the marble counter
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Wait staff reach in cooler: lettuce 54. 54. Cheese 54. Milk 46. Half n half 47 (items temped above 47 were discarded by the General Manager)
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee reported to work started handling food and non food contact surfaces without having washed her hands **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46. 46. The burgers were placed on an inverted cup. Discontinue using items that remove TCS from the cold surfaces of the storage containers
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook was scratching her face with gloved hands then proceeded to handle food at the prep reach in cooler on the cook line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, half n half, heavy cream etc
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10/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required at the hand sink located in the bar. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 45 poultry 45 in the reach in cooler in/at in front of the fire grill **Warning** temps 44 at unit iced down
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff unit **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Spouts to most very bottle at the bar are soiled **Warning**
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5/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required at the hand sink located in the bar. **Warning**
- Basic - Food stored in a prohibited area. Liquor bottles stored within the contamination size at the bar hand sink. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 51 in the beer walk in cooler **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. At the bar **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 45 poultry 45 in the reach in cooler in/at in front of the fire grill **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Storing containers in drink ice **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff unit **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Spouts to most very bottle at the bar are soiled **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Stacking pans, filled too deep, pasta x2 containers in the walk in cooler **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Peppers and onions, cooked vegetables both left by the cook line on a speed rack. Moved to the walk in cooler **Corrected On-Site** **Warning**
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3/21/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The pantry unit is inop do not use the unit for the safe storage of temperature controlled foods until certain it is capable of maintaining foods at 41 f degrees or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. expo unit is inop do not use the unit for the safe storage of temperature controlled foods until certain it is capable of maintaining foods at 41 f degrees or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at the bar Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm main. rechecked after tech repaired it Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. employee had his cell phone in a food tray on the cookline Corrected On Site.
- Critical - Observed cloth used as a food-contact surface, when placed under the cutting boards.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. At least 4 servers were dumping soiled dishes and failing to wash hands to break the contamination cycle prior to handling new customer orders Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook all exchanging soiled gloves and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Spouts to most liquor bottles are encrusted at the bar
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. mold like growth on scoop a6 the bar
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. sealer machine is soiled in the rear prep area
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef raw behind fish in drawer on the cookline Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. expo cooler 1/2 thick encrusted material by the air vent
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 51, butter 49 f degrees in the expo unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 50, wash 47 f degrees in the reach in cooler on the cookline (wall). corrective action taken bags of ice added. rechecked temps 36-43 ok Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roast 47, pot roast 46, cheese 45, gravy 51, beef 49, poultry 49 f degrees in the pantry unit on the cookline
- Critical - Probe-type thermometer not used to ensure proper food temperatures. chicken 155-160 removed from the fire grill placed into the oven. The cook did not verify the cook temp.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see temps 47 f degrees or higher
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mixture 78 f degrees in the prep area. Provided DBPR Hr form 3.7.12 product moved to the prep reach in cooler on the cookline
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in-op (against the wall) Repeat Violation. 3.7.12 the unit has not been fixed and its in use, however the products are at proper temperatures
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Repeat Violation.
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on soda dispensing nozzles/heads /body at the wait staff closest private dining room
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust. cookline and prep areas
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3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in-op (against the wall) Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. wait staff area Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. at the bar Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. adjacent to the soda dispenser atbthe wait staff area Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads /body at the wait staff closest private dining room
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body at the wait staff area
- Observed ceiling soiled with accumulated dust. cookline and prep areas
- Critical - Observed interior of microwave soiled. far left unit middle shelf on the cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46, crumbled cheese 51, seafood 45 and 45 f degrees in the prep reach in cooler on the cookline (against wall) Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mixture 78 f degrees in the prep area. Provided DBPR Hr form
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese 110 f degrees in the steam table (double pan)
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3/5/2012 | Routine - Food | Warning Issued |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. splash guard missing both sides of the hand sink at the bar
- Critical - Violation: 27-15-1 No water system approval reports on-site.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. syrup box room
- Critical - Violation: 49-12-2 Observed container of flammable material over 5 gallons stored in establishment. 6 compressed gas tanks in exterior shed For reporting purposes only.
- Critical - Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. Unaware of big five. provided health policy form
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10/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five. provided health policy form
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site. retest 50 ppm
- Lights missing the proper shield, sleeve coatings or covers. syrup box room
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. Corrected On Site.
- Critical - No water system approval reports on-site.
- Nonfood-contact equipment not designed and constructed in a durable manner. splash guard missing both sides of the hand sink at the bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. servers scooping out food at the expo line
- Critical - Observed container of flammable material over 5 gallons stored in establishment. 6 compressed gas tanks in exterior shed For reporting purposes only.
- Observed equipment in poor repair. drawer drops when opened grill area on the cookline
- Critical - Observed food being cooled by nonapproved method. pasta 70 f degrees covered while cooling in the walk in cooler
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook with bracelet Corrected On Site.
- Critical - Observed food stored on floor. rock salt by outside storage room
- Critical - Observed handwash sink used for purposes other than handwashing. sink at bar being used as a dump sink
- Critical - Observed incorrect information on Hotel and Restaurant license. Displayed license expired 2010.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 46 f degrees, pork rib 45 f degrees prep reach in cooler (pantry)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 44 and poultry wings 45 reach in cooler (against wall pantry area)
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. sitting on the cutting board at the grill area reach in cooler
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10/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. Cream topping, tomato sauce. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter at the cookline at 75 degrees.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato soup 53 degrees, cooked 1/19/11. Tortilla soup 44 degrees, cooked 1/18/11. Bolognese 46 degrees, smoked mozzeralla 44 degrees-1/17/12, alfredo sauce 47 degrees.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potato soup cooked 1/19/11, 53 degrees .
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Bar area.
- Critical. Displayed food not properly protected from contamination. Bag of bread crumbs stored in the container of bread crumb in the dry storage area.
- Critical. Observed uncovered food in holding unit/dry storage area. Walk in cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour, bread crumb, being scooped with no handle scoop. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop with handle in the flour. Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed server put his hand to his mouth, then went straight to the salad without washing his hands. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Servers scooping soup, making salads, making portion cups.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at the steam table.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bread crumb container lid boken.
- Observed cutting board grooved/pitted and no longer cleanable throughout prep line. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood under the clean side at the dishwashing area.
- Observed nonfood-contact equipment in poor repair. Missing handles at the reach coolers at the cookline.
- Observed old labels stuck to food containers after cleaning . Storage containers on the rack at the dishwashing area.
- Observed old food stuck to clean dishware/utensils. Clean plates with old food at the salad area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm Dishwashing machine may note used until it is repaired, the 3-compartment sink must be used.
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil residue in storage containers. Flour.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed encrusted, soiled material on the scales.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Detail cleaning on the hotline pick up area.
- Observed residue build-up on nonfood-contact surface. Inside the prep sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knife holder in the rear.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside all the bus pans on the rack next to the convection ovens.
- Observed clean utensils/equipment stored on the prep area, employee packing soup bowls, picking up bowls and holding them on the inside.
- Equipment and utensils not properly air-dried. Tongs stored in sanitizing solution at the cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Party container inmthe storage area not stored inverted.
- Waste line soda gun holster soiled at the bar.
- Maintain the floor drains at the bar area clean.
- Critical. Handwash sink not accessible for employee use at all times. Handsink at the dishwashing area blocked with storage container.
- Critical. Observed handwash sink used for purposes other than handwashing. Dumping foods into the handsinks.
- Observed food debris accumulated under cooking equipment at the bar area.
- Observed wall soiled with accumulated residue behind the equipment at the bar.
- Critical. Observed toxic item stored by food. Bug spray stored with coffee filters at the waite area.
- Critical. Observed toxic item stored by utensils. Stainless steel cleaner stored with clean equipment in the rear. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
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1/20/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. Container of wing sauce.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw Chicken cold holding at 47 degrees farenheit in cooling drawers at cook line. Establishment put chicken in wic to get to 41. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta cold holding in walkin cooler at 45 degrees farenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler products temping between 44 and 47 degrees farenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken stored next to ready to eat chicken in cooling drawers. Corrected On Site.
- Critical. Observed food stored on floor in walkin freezer. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Mushrooms not covered in walkin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Togo bowl used to scoop sugar. Corrected On Site.
- In-use utensil not stored with handle above the top of salad bin.
- Critical. Observed hand wash sink used for purpose other than washing hands. Drink machine draining into hws.
- 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. Server did not wash hands after touching dirty dishes and then grabbed clean rack of glasses.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer did not wash hands between touching dirty and clean dishes.
- Observed cutting board grooved/pitted and no longer cleanable on salad make unit.
- Observed cutting board grooved/pitted and no longer cleanable on make units on cook line.
- Observed nonfood-grade containers used for food storage. Non food grade containers used to store veggies in walkin cooler.
- Observed old food stuck to clean dishware/utensils.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength in sanitizer bucket at wait station. Corrected On Site.
- Clean wiping cloth not properly stored. Clean bundle of wiping clothes on the floor in storage room. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth next to sanitizer bucket at wait station next to bar. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles at wait stations.
- Critical. Observed buildup of slime on soda dispensing nozzle at bar.
- Observed residue build-up on nonfood-contact surface. Racks in walkin cooler.
- Observed gaskets with slimy/mold-like build-up on cook line make units.
- Observed reuse of single-service articles. Water bottles used as cooling sticks.
- Critical. Handwashing cleanser lacking at handwashing lavatory in expo area next to soup well. Corrected On Site.
- Observed floor area covered with standing water at wait station next to bar creating slime buildup.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed hat stored over food prep area. Corrected On Site.
- Critical. Observed toxic item stored by utensils. Spray bottles stored with clean glasses at the bar. Corrected On Site.
- Critical. Observed toxic item improperly stored on top of dish machine. Corrected On Site.
- Critical. Observed toxic item improperly stored. Non-food grade oil stored over slicer. Corrected On Site.
- Critical. Observed unlabeled spray bottle at the bar and other locations. Corrected On Site.
- Wet mop not hung to dry. Mop by back door stored in the corner between shelves.
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10/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. spices
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. muscrooms over rte in rte wic
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over ribs ric
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup @ wait station; @ 112 for hot holding Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. tea 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.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waite staff touuching lemons & cook touching rte spinach Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. lettuce
- Observed ice scoop with handle in contact with ice.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits cutting; boards
- Observed residue build-up on nonfood-contact surface. handles of ric
- Critical. Observed handwash sink used for purposes other than handwashing. hose from coffee maker
- Critical. Hand wash sink lacking proper hand drying provisions. or soap @ bar
- Observed personal care item stored with food. miscellaneous items over tea & equipment @ side bar
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2009 | Routine - Food | Call Back - Complied |
- 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. Hot food at proper temperatures
- Critical. Foods properly cooled
- 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
- 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
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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7/23/2009 | Routine - Food | Warning Issued |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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