- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sour cream 46. Tomato slice 47. Salsa 46 all in the small well adjacent the hand wash sink on the cook 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. Zero. Corrective action taken. Primed 100 **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Multiple times. **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- 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. Eggs shell 2.75 hrs. Egg wash .25 hr. in the kitchen. Butter 2 hr. in the wait staff area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 113-133 it has been placed on a section of the flat grill plate were the heating element had burned out.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer cannot understand to remove the soiled gloves and wash his hands as he continued to violate the hand washing procedure. A server and the inspector showed the dish washer the procedure. It took two attempts to fix the training **Corrected On-Site**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, under the stairs which lead to the attic area **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. The bread bags are being stored under the hand sink on the cook line.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. The cook is multi-tasking handling raw foods, cooked foods, etc; the cook is exchanging gloves without washing hands to break the contamination cycle **Corrected On-Site**
- 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. Whip cream placed at the wait staff area approximately .50 hr, the Manager got an employee to get the label **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 114 the second layer and the metal grill on the cook line. The manager placed all the links on one layer
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Batter 45-46 @ 9:20 it was in deep containers, covered, and stacked tightly in the walk in cooler. The corrective action taken the covers were removed, the product was redistributed to facilitate cooling, ice bags were created and placed in the center of the batches to increase cooling from the inside out
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / pancake maker exterior greasy.
- Basic - Current Hotel and Restaurant license not displayed./ **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / manager wearing a watch while cooking.
- Basic - Single-service items stored on floor. / to go boxes / upstairs dry storage area / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / Salt container with yellow lid in dry storage room / **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / hash brown at 48F / less than 4 hours / cook stated that hash brown was out for a few minutes / moved to walk in cooler / temperature rechecked at 40F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / cook.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw shell eggs over pancake batter / reach in cooler by cook line / **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. / a bottle of cleaner stored next to coffee machine / station near kitchen entrance.
- High Priority - Toxic substance/chemical stored by or with single-service items. / chemical bottles stored over single service straw and to go boxes / upstairs dry storage area / **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs cook multi-tasking at the cook line and handling raw and ready to eat with same spatula **Warning**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. A splash guard is required on the left side of the hand sink in the prep room/Dish machine room when the floor mixer is adjacent the hand sink **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Cooking while filters were at the Dish machine **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Prep line same area as the floor mixer **Warning**
- Basic - Leaking pipe at plumbing fixture. Hot water line by the rear door **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 79 left out on the cook line **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.10 ppm **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Sever, cook **Corrected On-Site** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling raw beef and ham at the cook line **Corrected On-Site** **Warning**
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items. Server **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Flour **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 and the time removed from temperature control cannot be determined. See stop sale. Flour mix **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 125-127 held on a wire mesh at the cook line **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 fresh, 6 old in the dry storage area in the attic **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Multiple times **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Eggs pooled 67 **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Ice machine **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. Provided form **Warning**
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2/8/2013 | Complaint Full | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. adjacent to the three compartment sink Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. GM not certified
- Critical - No handwashing sign provided at a handsink used by food employees. wait staff area
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing on the left side of the hand sink in the wait staff area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body of the unit in the wait staff area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after handling raw food employee was going to place on gloves without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. employees using the sink adjacent to the three compartment sink could not wash hands with hot water, 5 occurrences of hand washing.
- Critical - Observed food being cooled by nonapproved method. batter mix covered tightly while cooling x6 containers
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. A cook with a band on wrist Corrected On Site.
- Critical - Observed food stored in a prohibited area. bread being stored under the hand sink on the cookline Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. sink ih the wait staff area being used as a dump
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, egg wash commercial in the storage reach in cooler on the cookline
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Batter mix made at 330am temps 46, 47 f degrees in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3D violation
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form 5022 090
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board severely soiled x2 on the cookline and other located by the slicer
- Critical - Observed sewage backing up through floor drains of establishment. Employee tracking thru waste into the dining area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage 93 f degrees on the cookline. being held hot
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm (twice) Corrected On Site.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Walk-in freezer.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Walk-in freezer. Corrected On Site.
- Observed gaskets with build-up. Four door reach-in cooler.
- Observed gaskets with slimy/mold-like build-up. Reach-in freezer at cook line.
- Observed nonfood-contact equipment in poor repair. Handle of can opener broken.
- Observed personal care item stored with food. Back pack stored next to buttermilk pancake mix. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs over raw beef in reach-in cooler. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs over raw beef. Corrected On Site.
- Critical. Observed an open beverage container next to clean equipment/utensils. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. At curb side mop sink.
- Critical. Vacuum breaker mising at hose bibb. At back door with hose connected.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, c cheeses , phf on on time in lieu, no writen correct process avail. time chart in use
- Critical. Observed food being cooled by nonapproved method. coolimg pancakes in wic covered with wrap
- Critical. Observed food being cooled by nonapproved method. reconstituded potentially on sink, not iwic as require by writen procedure
- Critical. Observed raw animal food stored over cooked food raw steak over bread in ric.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar on shelf @ front not covered
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on all equipment & handwashing sinks
- Observed single-service articles stored without protection from contamination. coffee filters
- No mop/service sink installed/available at establishment. with hot & cold running water
- Critical. Vacuum breaker mising at hose bibb.
- Observed wall soiled with accumulated food debris. in kitchen area
- Observed personal care item stored with food. hat on shelf
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry. Corrected On Site.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter @ 85 degrees; on counte Corrected On Site.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. steak on plate for service for rare order @ 112 degrees; Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. in ri freezer all open containrs
- Observed ice scoop with handle in contact with ice.
- 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. gloves on cracked eggs into pan pick up clean plate never changed gloves or wash hands cook on line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed bulk milk dispenser with dispensing tube improperly cut. about three inches long
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Cold water not provided/shut off at employee handwash sink. turned off @ front hw sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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6/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. crepes on counter @ 100 degrees;
- Observed ice scoop with handle in contact with ice.
- 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. dishwasher
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single-service articles stored without protection from contamination. coffee filters
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed toxic item stored by food. sanitizer buckets
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. @ wic
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. paper towers over food @ side @ front line
- Critical. Observed raw animal food stored over ready-to-eat food. lettuce wic; discarded; Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. fruit in wic, bacon
- Critical. Observed cloth used as a food-contact surface. on shelving in wic
- 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. cook
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue @ cook line
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils pre wrapped not protect @ waite station
- Observed single-service articles stored without protection from contamination. coffee filters @ waite station
- Critical. Observed live flies in kitchen.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Administrative complaint recommended |
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