- No Violations Were Observed
|
10/15/2014 | Complaint Partial | Call Back - Complied |
- Basic - Dead roaches on premises. / observed 10 on floor at front line, 2 in dry storage room, 2 by prep table at cook line **Admin Complaint** **Repeat Violation** On 10/8/14 observed 1 dead roach on top of wine refrigerator at front line area. Observed 1 dead roach behind ice maker. Observed 3 dead roaches under soda syrup box station. Observed 1 dead roach under 3 compartment sink.
|
10/08/2014 | Complaint Partial | Administrative Complaint Time Extension |
- Basic - Build-up of grease on nonfood-contact surface. Outside of all cooking equipment and shelves on cook line. **Repeat Violation** Outside of stock pot stoves.
- Basic - Dead roaches on premises. 4 dead roaches found at the end of cook line under the clean equipment rack, 2 dead roaches behind the blender, 1 dead roach under hand wash sink in dish room, 2 dead roaches under prep table, 2 dead roaches on rack of dry storage, 2 dead roaches under wine box in front area, 7 dead roaches by the wine cooler. At call back : observed 2 dead roaches by mop sink. Observed 2 dead roaches in dish room on floor. 5 dead roach under dish washer. 1 dead roach under 3 compartment sink. 1 dead roach under paper attached to knife rack. 1 dead under rack in dry storage. At second call back: 2 dead roaches under the desk at office area. 4 dead roaches in back of the desk at office area. 6 dead roaches at dish washing room. 3 dead roaches under the clean equipment rack. On 10/2/14, observed 6 dead roaches, in kitchen, wait station, dry storage. On 10/3/14, observed 3 dead roaches, in dry storage, dish machine area and by back door. On 10/6/14 observed 10 dead roaches on floor at front line, 2 in dry storage room, 2 at cook line
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches found at end of cook line on floor, approx. 10 live roaches found under soda syrup boxes by back door, 1 live roach by water heater, 1 live on wall behind soda box rack, 1 live roach by mop sink, 1 live roach under back prep room prep table, 1 live roach on cook line, 1 live roach under wine boxes in front area. At call back: 1 live roach under dish washer. 1 live roach on wall by back prep area/dry storage under knife rack. On 10/6/14 Observed 1 live roach under work table in kitchen At second call back: 1 under dishwashing machine. **COS** On 10/2/14, observed 1 live roach at wait station, 1 at dish machine / walk in cooler area, I by mop sink. On 10/3/14, observed 1 live roach underneath food mixer.
|
10/06/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises. / observed 10 on floor at front line, 2 in dry storage room, 2 by prep table at cook line **Admin Complaint** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. / observed 1 live roach on work table in kitchen **Admin Complaint** **Repeat Violation**
|
10/06/2014 | Complaint Partial | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Outside of all cooking equipment and shelves on cook line. **Repeat Violation** Outside of stock pot stoves.
- Basic - Dead roaches on premises. 4 dead roaches found at the end of cook line under the clean equipment rack, 2 dead roaches behind the blender, 1 dead roach under hand wash sink in dish room, 2 dead roaches under prep table, 2 dead roaches on rack of dry storage, 2 dead roaches under wine box in front area, 7 dead roaches by the wine cooler. At call back : observed 2 dead roaches by mop sink. Observed 2 dead roaches in dish room on floor. 5 dead roach under dish washer. 1 dead roach under 3 compartment sink. 1 dead roach under paper attached to knife rack. 1 dead under rack in dry storage. At second call back: 2 dead roaches under the desk at office area. 4 dead roaches in back of the desk at office area. 6 dead roaches at dish washing room. 3 dead roaches under the clean equipment rack. On 10/2/14, observed 6 dead roaches, in kitchen, wait station, dry storage. On 10/3/14, observed 3 dead roaches, in dry storage, dish machine area and by back door.
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches found at end of cook line on floor, approx. 10 live roaches found under soda syrup boxes by back door, 1 live roach by water heater, 1 live on wall behind soda box rack, 1 live roach by mop sink, 1 live roach under back prep room prep table, 1 live roach on cook line, 1 live roach under wine boxes in front area. At call back: 1 live roach under dish washer. 1 live roach on wall by back prep area/dry storage under knife rack. At second call back: 1 under dishwashing machine. **COS** On 10/2/14, observed 1 live roach at wait station, 1 at dish machine / walk in cooler area, I by mop sink. On 10/3/14, observed 1 live roach underneath food mixer.
|
10/03/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Outside of all cooking equipment and shelves on cook line. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead roaches on premises. 4 dead roaches found at the end of cook line under the clean equipment rack, 2 dead roaches behind the blender, 1 dead roach under hand wash sink in dish room, 2 dead roaches under prep table, 2 dead roaches on rack of dry storage, 2 dead roaches under wine box in front area, 7 dead roaches by the wine cooler. At call back : observed 2 dead roaches by mop sink. Observed 2 dead roaches in dish room on floor. 5 dead roach under dish washer. 1 dead roach under 3 compartment sink. 1 dead roach under paper attached to knife rack. 1 dead under rack in dry storage. At second call back: 2 dead roaches under the desk at office area. 4 dead roaches in back of the desk at office area. 6 dead roaches at dish washing room. 3 dead roaches under the clean equipment rack. On 10/2/14, observed 6 dead roaches, in kitchen, wait station, dry storage
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches found at end of cook line on floor, approx. 10 live roaches found under soda syrup boxes by back door, 1 live roach by water heater, 1 live on wall behind soda box rack, 1 live roach by mop sink, 1 live roach under back prep room prep table, 1 live roach on cook line, 1 live roach under wine boxes in front area. At call back: 1 live roach under dish washer. 1 live roach on wall by back prep area/dry storage under knife rack. At second call back: 1 under dishwashing machine. **COS** On 10/2/14, observed 1 live roach at wait station, 1 at dish machine / walk in cooler area, I by mop sink.
- Intermediate - Cutting board(s) stained/soiled.
|
10/02/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Throughout kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of spice containers.
- Basic - Build-up of grease on nonfood-contact surface. Outside of all cooking equipment and shelves on cook line. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws in closet on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead roaches on premises. 4 dead roaches found at the end of cook line under the clean equipment rack, 2 dead roaches behind the blender, 1 dead roach under hand wash sink in dish room, 2 dead roaches under prep table, 2 dead roaches on rack of dry storage, 2 dead roaches under wine box in front area, 7 dead roaches by the wine cooler. At call back : observed 2 dead roaches by mop sink. Observed 2 dead roaches in dish room on floor. 5 dead roach under dish washer. 1 dead roach under 3 compartment sink. 1 dead roach under paper attached to knife rack. 1 dead under rack in dry storage.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored on floor. Bottles of water in walk in cooler.
- Basic - Heat lamp bulb not shielded or coated.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop handle in rice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Cover warped in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamp over food in warmer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes and Cooked meats.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Spices, flour, sugar, all bulk containers and squeeze bottles. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over raw shrimp in dish wash area rif.
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches found at end of cook line on floor, approx. 10 live roaches found under soda syrup boxes by back door, 1 live roach by water heater, 1 live on wall behind soda box rack, 1 live roach by mop sink, 1 live roach under back prep room prep table, 1 live roach on cook line, 1 live roach under wine boxes in front area. At call back: 1 live roach under dish washer. 1 live roach on wall by back prep area/dry storage under knife rack.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Blender, mixers, all equipment in dry storage.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler more than 24 hours not date marked including cooked potato, rice, etc.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
09/12/2014 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Throughout kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of spice containers.
- Basic - Build-up of grease on nonfood-contact surface. Outside of all cooking equipment and shelves on cook line. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws in closet on floor.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead roaches on premises. 4 dead roaches found at the end of cook line under the clean equipment rack, 2 dead roaches behind the blender, 1 dead roach under hand wash sink in dish room, 2 dead roaches under prep table, 2 dead roaches on rack of dry storage, 2 dead roaches under wine box in front area, 7 dead roaches by the wine cooler. At call back : observed 2 dead roaches by mop sink. Observed 2 dead roaches in dish room on floor. 5 dead roach under dish washer. 1 dead roach under 3 compartment sink. 1 dead roach under paper attached to knife rack. 1 dead under rack in dry storage. At second call back: 2 dead roaches under the desk at office area. 4 dead roaches in back of the desk at office area. 6 dead roaches at dish washing room. 3 dead roaches under the clean equipment rack.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored on floor. Bottles of water in walk in cooler.
- Basic - Heat lamp bulb not shielded or coated.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop handle in rice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamp over food in warmer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes and Cooked meats.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Spices, flour, sugar, all bulk containers and squeeze bottles. **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches found at end of cook line on floor, approx. 10 live roaches found under soda syrup boxes by back door, 1 live roach by water heater, 1 live on wall behind soda box rack, 1 live roach by mop sink, 1 live roach under back prep room prep table, 1 live roach on cook line, 1 live roach under wine boxes in front area. At call back: 1 live roach under dish washer. 1 live roach on wall by back prep area/dry storage under knife rack. At second call back: 1 under dishwashing machine. **COS**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Blender, mixers, all equipment in dry storage.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler more than 24 hours not date marked including cooked potato, rice, etc.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
09/12/2014 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle used to dispense food. Throughout kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of spice containers.
- Basic - Build-up of grease on nonfood-contact surface. Outside of all cooking equipment and shelves on cook line. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws in closet on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead roaches on premises. 4 dead roaches found at the end of cook line under the clean equipment rack, 2 dead roaches behind the blender, 1 dead roach under hand wash sink in dish room, 2 dead roaches under prep table, 2 dead roaches on rack of dry storage, 2 dead roaches under wine box in front area, 7 dead roaches by the wine cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks in prep cooler. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone over 3-sink.
- Basic - Equipment in poor repair. Broken plastic containers and lids. Microwave broken interior.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored on floor. Bottles of water in walk in cooler.
- Basic - Food-contact surface not smooth and easily cleanable. Lining shelves with paper towels.
- Basic - Heat lamp bulb not shielded or coated.
- Basic - In-use tongs stored on equipment door handle between uses. Cook line.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop handle in rice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Cover warped in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamp over food in warmer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Reuse of single-use articles. Tea stored in container that could not be easily washed.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. On prep table.
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes and Cooked meats.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetable over cooked food in walk in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Spices, flour, sugar, all bulk containers and squeeze bottles. **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw chicken with gloved hands and then wiped hands on apron.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Clarified butter stored at room temperature. Rice pudding 46 on buffet. (Less than 4 hours). Cheese 57 in reach in cooler that is not working.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato on buffet 64°F after cooling more than 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cabbage 112 on cook line. (Reheated 195) **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over raw shrimp in dish wash area rif.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw lamb container stored touching raw chicken container in walk in cooler. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches found at end of cook line on floor, approx. 10 live roaches found under soda syrup boxes by back door, 1 live roach by water heater, 1 live on wall behind soda box rack, 1 live roach by mop sink, 1 live roach under back prep room prep table, 1 live roach on cook line, 1 live roach under wine boxes in front area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 7 jars of clarified butter left at room temperature more than 4 hours. Cheese 57 more than 4 hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Blender, mixers, all equipment in dry storage.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yogurt rice was 52 @ 1:50 and 54 @ 3pm. Raised temperature 2°F during cooling on buffet.
- Intermediate - Handwash sink used for purposes other than handwashing. Manager used hand sink to fill sauce pan.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler more than 24 hours not date marked including cooked potato, rice, etc.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
09/11/2014 | Complaint Full | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. / wait station.
- Basic - Build-up of grease on nonfood-contact surface. / stove
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. / cook line white cutting board.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lime scale build-up inside ice machine.
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. / several containers in dry storage area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. / several cans of raid / all removed by chef / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over cut onions / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / empty container inside hand sink / wait station / **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / reach in cooler by cook line.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / cook line / **Corrected On-Site**
|
6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / stove/ **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. / utensils stored on floor / **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. / throughout kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. / cook line.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator./ cook line.
- Basic - Grease accumulated under cooking equipment.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked chicken at 119F / on prep table about 30 minutes per chef / moved to walk in cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / at 45F / make table / product was discarded by manager.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler./ raw eggs over cooked vegetables / cook line.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / front counter / **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. / on prep table.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue./ reach in cooler by cook line.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. / small cooler at wait station.
- Intermediate - No soap provided at handwash sink. / dish washing area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / dish washing area.
|
12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / cook line.
- Basic - Build-up of grease on nonfood-contact surface. / stove
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. / throughout kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**
- Basic - Food debris accumulated on dry storage floor.
- Basic - Food stored in dry storage area not covered. / flour / **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. / cook line.
- Basic - Leaking pipe at plumbing fixture. / **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. / raw chicken over cauliflower / walk in cooler / **Corrected On-Site**
- Basic - Reach in freezer shelves soiled with encrusted food debris.
- Basic - Single-service items stored on floor in wait station. / soup containers / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 45F / walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by a fan / cook line / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / a knife inside hand sink / cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / dish washing area / **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. / cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / yogurt mix prepared two days ago / walk in cooler.
- Intermediate - Soil residue in food storage containers. / dry storage area.
|
7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- 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. / prep area.
- Basic - Leaking pipe at plumbing fixture. / hand sink / front counter
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / cook line. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / rice at 128F / buffet line / temperature rechecked at 139F. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. / cauliflower fritters / walk in cooler.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. / deep fryer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / across from cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / throughout establishment / walk in cooler and reach in coolers.
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / plates on prep table next to rice warmer / Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / plates stored on the table next to the buffet line.
- Critical - Hand wash sink lacking proper hand drying provisions. / dishwashing room / Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. / lightshield / cookline.
- Observed build-up of grease on nonfood-contact surface. / stove.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. / handsink / dishwashing room / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / whipped cream at 45F / reach in cooler / product moved to reach in freezer / temperature rechecked at 40F / Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / yogurt made 2 days ago / walk in cooler.
|
10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/12/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. / observed 6 employees working but no one certified. At callback, 6 employees working but no one certified. / Spoke to Manager on the phone, she is out of town.
- Critical - Violation: 53B-07-1 Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected on site.
|
7/6/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / observed no slash guard between prep area and handsin,
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected On Site.
- Equipment and utensils not properly air-dried. / diswashinb[g area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / cookline / Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. /
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. / observed 6 employees working but no one certified.
- Observed build-up of grease on nonfood-contact surface. / behind cookline and on stove.
- Observed cutting board grooved/pitted and no longer cleanable. / cookline.
- Critical - Observed employee eating in a food preparation or other restricted area. / observed cook eating inside the kitchen.
- Observed employee with no hair restraint. / female employee who transfer food to the buffet line.
- Critical - Observed encrusted material on can opener. /
- Observed floor area(s) covered with standing water. / observed a hole with standing water near dumpster.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male employee wearing a watch.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / sugar bucket / service station.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / across from cookline.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. / observed raw chicken stored over cooked chicken / walk in cooler / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / observed a bottle of blue liquid near mop sink.
- Plumbing system in disrepair. / handsink / front counter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / chicken, goat / reach in cooler / across from cookline.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / dated November 2010.
- Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
- Critical - Working containers of food removed from original container not identified by common name. / throughout establishment.
|
5/4/2012 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about India Kitchen Llc, 6215 S Orange Blossom Trl, Orlando, FL »