- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Vents in dining room have excessive dust and black mold like build up on them. Also some vents have excessive rust on them **Warning** Ceiling tiles and AC vents in dining room have some excessive build up on them at callback inspection
- Basic - Dumpster overflowing garbage. And objectionable order coming from dumpster **Warning** Dumpster full and open at callback inspection
- Basic - Nonfood-contact equipment exposed to splash/spillage , non-absorbent, smooth and easily cleanable Chair in dining room has holes in it where nails are protruding through cushion and interior stuffing exposed **Warning** Chair still has screw protruding through at callback inspection
- Basic - Soiled reach-in cooler gaskets. Gaskets on coolers on cooks line has some black build up on them **Repeat Violation** **Warning** Gaskets and area around gaskets have some black build up at callback inspection
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves are rusted throughout walk in cooler **Warning** Shelves in walk in cooler are rusted and have old food spilled on them throughout walk in cooler
- High Priority - Live, small flying insects in food preparation area. And in kitchen and dining room areas **Warning** Some flies in back kitchen area at callback inspection
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Western Omelet mixture 48°, lettuce 47°, sliced tomatoes 47°, ham 49°, butter blend packets 73°, all in holding unit at front counter. Corrective action-removed excess product to have containers filled below chill line and placed ice on butter blend. liquid eggs 47° in stand up cooler at end of cooks line. Corrective action-manager discarded product **Repeat Violation** **Warning** Western omelet mix 47°, diced tomatoes 48°, cheese 47, ham 47, lettuce 46° at callback inspection
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black mold like build up in it. **Warning** Interior top of ice machine has some black mold like build up inside it at callback inspection
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice nozzles have some black build up on them. **Warning** Area around nozzles have some black build up on it at callback inspection
- 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. Missing for one employee working at time of inspection. **Warning** Missing for several employees at callback inspection
|
10/29/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Vents in dining room have excessive dust and black mold like build up on them. Also some vents have excessive rust on them **Warning**
- Basic - Dumpster overflowing garbage. And objectionable order coming from dumpster **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to cooks line **Repeat Violation** **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage , non-absorbent, smooth and easily cleanable Chair in dining room has holes in it where nails are protruding through cushion and interior stuffing exposed **Warning**
- Basic - Soiled reach-in cooler gaskets. Gaskets on coolers on cooks line has some black build up on them **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves are rusted throughout walk in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on counter **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/1/2014 **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook changed gloves several times without washing hands prior to putting new gloves on each time **Warning**
- High Priority - Live, small flying insects in food preparation area. And in kitchen and dining room areas **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Western Omelet mixture 48°, lettuce 47°, sliced tomatoes 47°, ham 49°, butter blend packets 73°, all in holding unit at front counter. Corrective action-removed excess product to have containers filled below chill line and placed ice on butter blend. liquid eggs 47° in stand up cooler at end of cooks line. Corrective action-manager discarded product **Repeat Violation** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs in same crate as whole shell eggs in stand up cooler behind front counter. Corrective action-manager discarded product **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black mold like build up in it. **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice nozzles have some black build up on them. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open can of corn in walk in cooler not date marked and open container of milk in reach in cooler behind front counter not date marked. Both items opened sometime yesterday morning **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. Missing for one employee working at time of inspection. **Warning**
|
08/27/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area. Fry oil container on floor in back room area **Corrected On-Site** **Warning** Fry jug on floor in back storage room at call back inspection. Manager placed on shelf
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of okra on floor in walk in freezer, onions on floor in walk in cooler **Corrected On-Site** **Warning** Cases of eggs on floor in walk in cooler at callback inspection. Manager placed crate under eggs
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf with condiments behind front counter **Corrected On-Site** **Repeat Violation** **Warning** Two employee cups on top shelf next to single service items at callback inspection
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups behind front counter stacked wet **Warning** Cups stacked wet in rack behind front counter at callback inspection
- Basic - Ice buildup in walk-in freezer. Ice build up in walk in freezer and reach in freezer behind front counter **Warning** Bottom of freezer still with ice build up on bottom at callback inspection
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooler and drawers behind front counter have some black build up on them **Warning** Drawer gaskets and reach in cooler gaskets have some black build up on them at callback inspection
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter blend63° in pan on counter **Warning** Butter blend 52° at callback inspection
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50°, tomatoes 49°, omelet mixture 49°, lettuce 55°, cheese 50°,all in top portion of make table. Corrective aciton-manager turned unit colder **Warning** Ham 52°, lettuce 48°, western omelet mix 46°, tomatoes 48 all in top of make table on cooks line at call back inspection. Cook placed all products in ice bath to keep cold
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken stored behind philly steaks in reach in freezer at front counter **Corrected On-Site** **Warning** At callback inspection raw in house individually portioned chicken stored behind country fried steak and hamburgers
|
6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stand up unit at end of front counter has some old food built up in bottom of it **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In back storage area **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Fry oil container on floor in back room area **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of okra on floor in walk in freezer, onions on floor in walk in cooler **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf with condiments behind front counter **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee phone sitting on make table behind front counter **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups behind front counter stacked wet **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Gaskets on coolers and drawers behind from counter are not secured in place **Warning**
- Basic - Ice buildup in walk-in freezer. Ice build up in walk in freezer and reach in freezer behind front counter **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Ice scoop laying in ice in bin behind front counter **Warning**
- Basic - No copy of latest inspection report available. Last inspection not available at time of inspections. Employee stated inspection locked in office Manager located last inspection **Corrected On-Site** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooler and drawers behind front counter have some black build up on them **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on make table on cooks line **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter blend63° in pan on counter **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooks bare hand contact with toast, waffles behind front counter **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50°, tomatoes 49°, omelet mixture 49°, lettuce 55°, cheese 50°,all in top portion of make table. Corrective aciton-manager turned unit colder **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken stored behind philly steaks in reach in freezer at front counter **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of milk opened Sunday morning (per employee) not date marked **Warning**
- Intermediate - Manager lacking proof of food manager certification. No proof of CFM for establishment, employees stated all information is locked in office. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees working and no proof of CFM for any of them **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink behind front counter **Corrected On-Site** **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. No proof of employee food handler training for any employees available at time of inspection. Employee stated all certificates are locked in office. Manager showed up and has proof for one employee. **Corrected On-Site** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager has copy of safe staff certificate for another employee **Warning**
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3/24/2014 | Routine - Food | Warning Issued |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups near soda fountain. **Warning** Some cups wet nesting at time of call back inspection Wet nesting for plastic cups behind front Counter at callback inspection.
- Intermediate - No certified food manager for establishment. Manager scheduled to take class November 16th. **Warning** No CFM for establishment at time if call back inspection
- 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. Original certificates not available for some employees. **Warning** Originals not available for all employees at callback inspection
|
3/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups near soda fountain. **Warning** Some cups wet nesting at time of call back inspection
- Basic - Equipment in poor repair. Self closure broken on walk in cooler. **Warning** Closure still broken at call back inspection
- Intermediate - No certified food manager for establishment. Manager scheduled to take class November 16th. **Warning** No CFM for establishment at time if call back inspection
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Has quat test kit for three compartment sink, but no chlorine test strips for dish machine. **Repeat Violation** **Warning** Chlorine test kit has not come in at time of call back inspection
- 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. Original certificates not available for some employees. **Warning** Originals not available for all employees at callback inspection
|
11/19/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Mold-like buildup on box in walk in cooler and on ceiling tiles in dry storage area. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups near soda fountain. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC vents throughout restaurant. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cellphones in coffee supply area. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Self closure broken on walk in cooler. **Warning**
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Copy of AOP not approved. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handles in cut tomato and cooked peppers at cookline. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers under cook line. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler holding all items between 54° and 56°. Bacon 55°, sausage 55°, ground beef 54°, tomato 57°, pancake batter 55°. **Warning**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Lights out in kitchen area. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes near cook line. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Bacon 55°, sausage 55°, ground beef 54°, tomato 57°, pancake batter 55°. Also cook line cooler tomato 49°, peppers 49°, cut tomato 54°, cheese 50°. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm initially and 25 ppm after retesting. Employees should add 2 scoops of powder. **Repeat Violation** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs and touched clean utensils. Also rubbed hands on pants without washing hands. **Repeat Violation** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched multiple ready to eat items with bare hands. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on cook line. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Shell eggs in reach in cooler next to fryers. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose in dish wash sink next to dish machine. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Built in vacuum breaker is broken. **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On shelf near syrups and coffee supplies. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front ice bin under soda fountain. **Repeat Violation** **Warning**
- Intermediate - No certified food manager for establishment. Manager scheduled to take class November 16th. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Has quat test kit for three compartment sink, but no chlorine test strips for dish machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. Rear hand wash sink near dish washing area. Also no paper towels at hand wash sink near cookline. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No written plans for eggs on cookline. **Repeat Violation** **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. Original certificates not available for some employees. **Warning**
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11/12/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cups used as scoops
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In back kitchen area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup in front counter **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in reach in cooler not designated or separated **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up
- Basic - Gaskets with slimy/mold-like build-up. Coolers on cooks line **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink in front counter area
- Basic - Open dumpster lid.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Lights out in back kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on cooks line
- 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. At 0ppm when tested. Retested after Operator added sanitizer 50ppm **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then placed toast in toaster
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooked placed multiple raw food items on grill then took cooked items off grill and placed on plates and touched ready to eat items with hands while plating them
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooks touching multiple ready to eat foods with bare hands. Instructed manager to have cook put gloves on when touching ready to eat foods
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Western omelet mix 48? Corrective action-voluntarily discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whole shell eggs on counter for 30 minutes at 69?. Employee placed back in cooler as they were not time marked
- High Priority - Vacuum breaker missing at mop sink faucet. Built in one is broken **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Metal shield has black build up on it **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In unit on right end of front counter **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both units in front counter area
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Orange juice nozzles has build up on and around it
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Could not find test kit for machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in front counter area **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees employed longer than 60 days without training
- Intermediate - No soap provided at handwash sink. At sink in back kitchen area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment has no pan but is holding whole shell eggs 69? out on cooks line. Employee placed back in cooler as this crate was only on counter for 30 minutes
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All trained employees only have copies of certificates for them.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Establishment does not have updated procedure, last update 2010. Employees using bare hand contact with ready to eat foods
- Critical - No conspicuously located thermometer in holding unit. In tall in cooler on cooks line
- No copy of latest inspection report. Only one page available at time of inspection.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen area Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On fan in reach in cooler
- Critical - Observed buildup of slime in the interior of ice machine. Build up on both sides of interior of machine Repeat Violation.
- Critical - Observed employees drinks not seperated from establishment food in walk in cooler. Several opened beverages on shelf with establishment food in walk in cooler
- Observed gaskets with slimy/mold-like build-up. Reach in cooler on left side of cooks line and in drawers on cooks line.
- Critical - Observed interior of microwave soiled. Interior has old food build up in it Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket on cooks line exceeds 200ppm
- Critical - Observed soil buildup inside ice bin. Interior of ice bin has old napkins stuck to back of it and some black build up in rear of bin. Build up in right side bin as well.
- Critical - Vacuum breaker mising at hose bibb. Built in one on mop sink is broken, not one at hose connection
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/17/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 07-01-1 Observed potentially hazardous food re-served to customers. half and half brought back from table Corrected On Site.
- Critical - Violation: 08A-16-1 Observed employee food stored on top shelf over restaurant food.
- Critical - Violation: 08A-28-1 Observed food stored on floor. onions
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.grits Corrected On Site. Repeat Violation.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Violation: 25-04-1 Observed single-service items stored on floor. box of cups
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. step ladder in front of sink
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. mens room
- Violation: 37-01-1 Ceiling tile missing. back Repeat Violation.
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers.
- Violation: 42-11-1 Observed trash/debris on ground outside building.
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1/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens room
- Ceiling tile missing. back Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. step ladder in front of sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee food stored on top shelf over restaurant food.
- Critical - Observed food stored on floor. onions
- 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.grits Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food re-served to customers. half and half brought back from table Corrected On Site.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 5 along wall in storage area behind cookline, 12 on shelf under electrical box Repeat Violation.
- Observed single-service items stored on floor. box of cups
- Observed trash/debris on ground outside building.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/17/2012 | Routine - Food | Warning Issued |
- 10 37-02-1 Observed hole in wall. under ice bin by microwave
- 11 23-04-1 Observed buildup of mold-like substance on surface of nonfood contact surface. shelf under ice bin by microwave
- 13 25-06-1 Observed single-service articles stored without protection from contamination. cups by tea urn not inverted
- 17 18-04-1 Observed old labels stuck to food containers after cleaning. multiple
- 2 24-08-1 Equipment and utensils not properly air-dried.
- 20 53B-08-1 Incomplete proof of reqired 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.
- 6 35A-08-1 Observed live flies in kitchen
- 8 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- 9 37-01-1 Ceiling tile missing. back room
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8/2/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
8/1/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Ceiling tile missing. back room
- Equipment and utensils not properly air-dried.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. make table veggies
- Critical - Incomplete 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.
- Observed attached equipment soiled with accumulated dust/mold-like substance. vent cover in walk-in Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelf under ice bin by microwave
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food with mold-like growth. tomoto in walk in cooler
- Observed hole in wall. under ice bin by microwave
- 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. grits
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon for tea, 79'F
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning. multiple
- Critical - Observed rodent activity as evidenced by rodent droppings found. 12 on soda boxes in back room, 100 along the wall
- Observed single-service articles stored without protection from contamination. cups by tea urn not inverted
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food. basket with medicine/cigarettes above condiments
- Wet wiping cloth not stored in sanitizing solution between uses. multiple
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8/1/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 1/26/10
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember how to calibrate thermometer; didn't know big 4 foodborne illnesses Repeat Violation.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. use gloves until AOP is reviewed
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket .
- Critical - No Certified Food Manager for establishment. will take test soon
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed attached equipment soiled with accumulated dust. vent in walk-in cooler
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. both walk-ins
- Critical - Observed handwash sink used for purposes other than handwashing. knife in handsink Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw hamburgers on same tray with ham in walk-in cooler
- Observed personal care item stored with food. jacket over onions; also jackets and body lotion at front counter
- Observed reach-in or walk-in cooler gasket torn/in disrepair. front counter reach-in cooler, door not closing properly
- Observed residue build-up on nonfood-contact surface. cabinet under ice bin Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 400ppm quat in bucket
- Critical - Observed shell eggs in use or stored with cracks or broken shells. cook line
- Critical - Observed soil buildup inside ice bin. interior top
- Critical - Observed toxic item improperly stored. bleac and spray bottle by tea urn and slicer Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted in walk-in cooler
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Repeat Violation.
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2/11/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer at 60F front counter, wrote time, explained time as public health control Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and veggies 90F, reheated on grill Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. raw steak and chicken over fries in upright freezer by cook line
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. scooping ice wuth cup, explained to her Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. after cracking eggs, explained her Corrected On Site.
- Critical. Observed employee wash hands with no soap. explained to her Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. explained to her Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pepsi can Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. drawers and reachin cooler Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Microwave is rusted
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. under ice bin cabinet
- Ceiling not smooth and easily cleanable. ceiling tiles at front counter
- Critical. Observed toxic item improperly stored. spray bottles by plastic wrap Corrected On Site.
- Critical. Observed unlabeled spray bottle. purple substance under table
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Repeat Violation.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. K class
- Critical. Establishment operating without a current Hotel and Restaurant license. expired on 6/1/10
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know big 4 foodborne illnesses
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8/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. wrote time; explained time as public health control Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. in front counter reach-in
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 2/08
- Observed gaskets/seals on cold holding unit in poor repair. drawer cooler and reachin
- Observed nonfood-grade containers used for food storage. for sugar, front counter
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine. not working
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine in bucket
- Observed old food stuck to clean dishware/utensils. fry pan in drawer Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed interior of microwave soiled. interior top
- Observed gaskets with slimy/mold-like build-up. walk-in freezer
- Critical. Observed handwash aids at a non-handwash sink. washing hands signs at 3 comp sink and prep sink
- Observed floor and wall junctures not coved. broken by dishmachine and by handsink
- Observed attached equipment soiled with accumulated dust. vent in walk-in cooler
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed old food stuck to clean dishware/utensils. Glasses stacked on shelf.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Table under microwave.
- Equipment and utensils not properly air-dried.
- Critical. Observed live flies in kitchen.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Complaint Full | Call Back - Complied |
| No report available. | 1/5/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 10/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/11/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/1/2008 | Routine - Food | Call Back - Complied |
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