- Basic - Accumulation of debris on exterior of warewashing machine. Old food debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Both sides of deep fryer, stove top.
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams and oysters in reach in cooler near dishmachine.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above dishwashing area.
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen.
- Basic - Food debris accumulated on kitchen floor. Throughout kitchen.
- Basic - Food stored on floor. Cooking oil.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed one hood filter missing on cook line.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Make reach in cooler soiled with condensation on bottom.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. All shelves in reach in cooler
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to heavy cream in reach in cooler. Near window.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters and clams in reach in cooler near dishmachine. Items discarded by operator.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 22f. Corrective action taken: manager calibrated thermometer to 32f.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrective action taken: e-mailed operator a copy of consumer advisory.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All items in reach in cooler near dishmachine no labeled such as tomato sauce, cooked corn.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. REACH IN COOLER DOOR HANDLES AND WIRE SHELVES STORING DISHES NEED CLEANING
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. PLATES ON SHELVES **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. COOK LINE MAKE TABLE AND SALAD/DESSERT MAKE TABLE
- Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
- Intermediate - Cutting board(s) stained. ALL
- Intermediate - Handwash sink not accessible for employee use at all times. COOK LINE HANDWASH SINK BLOCKED BY PANS **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. POTATOES 123F. PUT IN COOLER. **Corrected On-Site**
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. AT BAR
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. PLATES ON WIRE SHELVES BY KITCHEN DOOR
- Basic - Floors not maintained smooth and durable. AREAS throughout ENTIRE KITCHEN **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHRIMP OVER BEEF CONSOMM' IN REACH IN COOLER **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Excessive Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Salad station
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware washing area.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates outside. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Salad cooler.
- High Priority - Raw animal food stored with ready-to-eat food , bread in the reach in freezer. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half and half **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- 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.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / hand sink outside the office. **Corrected On-Site**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. / manager certificate expired.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. / reach in cooler. **Corrected On-Site**
- Critical - Observed expired Food Manager Certification. / Manager Jason Wolfe, dated 8-17-2007 by Servsafe.
- Observed gaskets with slimy/mold-like build-up. / salad and dessert cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / buttermilk at 59F / product was discarded by sous chef.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / half and half / salad cooler. **Repeat Violation**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw chicken over raw beef / reach in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. / meatballs / reach in cooler. **Corrected On-Site**
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / unwashed vegetables over cooked noodles.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / meatballs, noodles, crab salad made 2 days ago / reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. / 2 containers of white substances / dry storage area near exit door.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Cooking utensils in the container on the clean rack.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean pots on the storage rack.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 45 degrees, cooked 4/26/12, reach in cooler.
- Floors not constructed easily cleanable.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on the top of the ice machine.
- Maintain floor drain under the dishwashing machine.
- Observed build-up of heavy grease on nonfood-contact surface. Back panel of stove.
- Observed build-up of heavy grease on nonfood-contact surface. Back of stove.
- Observed ceiling soiled with accumulated grease above the cookline .
- Critical - Observed container of medicine improperly stored. Saline nasal drip on the shelf at the food prep area.
- Critical - Observed food stored on floor. Cooking oils before the ice machine . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the fryers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the pizza oven.
- Observed gaskets with slimy/mold-like build-up. Meat cooler under pizza oven.
- Observed gaskets with slimy/mold-like build-up. Salad cooler.
- Observed gaskets with slimy/mold-like build-up. Salad reach in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken stock 45 degrees, cooked 4/23/12, prep reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half/half in salad cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Boxes of unwashed vegetables over the cooked brisket and mashed potatoes in the double door reach in cooler.
- Critical - Observed soil residue in storage containers. Seasoning containers at the cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Veal stock at 84/118 degrees on the stove. Stock was left overnight on the stove to slow cook, time of inspection found food at 84/118 degrees on the stove. Chef informed the gas ran out on arrival at 9:15am. Gas technician arrived at 1200pm.
- Critical - Prep surface not sanitized after contamination and prior to use. Dishwashing machine tested at 0ppm. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In-house dressings at the salad cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 60/63 degrees, cooked 12/19/11, reach in cooler cooling.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 61 degrees cooked 12/19/11, reach in cooler cooling.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 53 degrees, cooked 12/19/11, reach in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm . Ran out of solution. Do not use the dishwashing machine, utilize the 3-compartment sink.
- Equipment and utensils not properly air-dried.
- Floors not constructed easily cleanable. Floor tiles broken at the warewashing area.
- Critical - Fruits/vegetables not washed prior to preparation. Employee slicing the tomatoes without washing them. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Rack under the convection oven.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the cabinets under the cooking equipment.
- Observed gaskets with slimy/mold-like build-up. Salad reach in cooler.
- Observed moldy ceiling air conditioning vent covers in kitchen area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozeralla cheese 49 degrees, pasta 47 degrees, raw sausage 54 degrees, cooked ham 47 degrees, crab salad 52 degrees, lamb ravioli, calamari 51/52 degrees, cookline reach in cooler. Call Back found sausages 41 degrees, corn crab salad 38 degrees, eggplant 38 degrees, pulled pork 41 degrees.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Baking trays too encrusted with old food.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Dishwashing machine 200ppm.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Handsink at the dishwashing area.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. Salad prep area.
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4/20/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. Salad prep area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline coolers. This violation must be corrected by : 4/16/11.
- Critical - Cold water not provided/shut off at employee handwash sink. Handsink at the dishwashing area.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ice cream base 78 on outside 118 on the middle cooked at 11:30am.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwashing machine 200ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at the cookline . Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink at the cookline. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink at the dishwashing area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test kit for dishwashing machine.
- Critical - No oyster warning sign with required language provided.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. [Red snapper use for ceviche].
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water in the freezer. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee used his thumb to press down the customers sandwiche. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee used the handsink to wash off the tomato. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Wisk being stored at the handsink at the salad station. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Handsink at the dishwashing area.
- Observed mop/service sink in disrepair.
- Observed old labels stuck to food containers after cleaning. Baking trays too encrusted with old food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozeralla cheese 49 degrees, pasta 47 degrees, raw sausage 54 degrees, cooked ham 47 degrees, crab salad 52 degrees, lamb ravioli, calamari 51/52 degrees, cookline reach in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bucket 400ppm. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour container. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On Site.
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4/19/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Container with bread crumbs.
- Critical. Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook drinking from an open bottle while preparing the hambugers patties. Corrected On Site.
- Observed employee with no hair restraint. Salad prep employee at the makeline area. Corrected On Site.
- Observed employee with no hair restraint. Dishwasher handling clean and soiled utensils, equipment .
- Observed cutting board grooved/pitted and no longer cleanable at the cookline area.
- Observed old labels stuck to food containers after cleaning. Baking trays too encrusted.
- Critical. Observed interior of microwave soiled at the salad station .
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler next to the stove.
- Observed build-up of grease on nonfood-contact surface. Panel behind the cooking stove.
- Observed residue build-up on nonfood-contact surface. Inside the warming units at the hotline area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the clean utensil trays on the rack at the dishwashing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Base of all the blenders.
- Observed clean equipment stored on floor. The clean dishwashing machine trays stored on the floor.
- Observed single-service items stored on floor in the shed. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink next to the convection oven.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Handsink lacking soap at the convection oven area.
- Observed food debris accumulated on kitchen floor under the pizza/convection ovens.
- Observed wall soiled with accumulated food debris. Detail cleaning at the makeline cooler cooking area.
- Critical. Portable fire extinguishers not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Electrical outlet missing cover plate at the salad station . For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured in the shed.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Cards expired 9/27/10.
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Crab salad 50 degrees, prepped at 1:30pm]. Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Eggplant in eggwash 49 degrees, prepped 6/22/10].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Mozzeralla 50 degrees, prepped at 10:30am].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [In-house dressings, basil, green mustard 50/51 degrees, prepped 6/22/10].
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Makeline cooler, establishment has other coolers].
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [Raw chicken stored wih the raw pork].
- Critical. Observed raw animal food stored with ready-to-eat food. [Bread stored next to the raw comminuted pork and chicken ]. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Cook using his bare hand on the cooked turkey ] Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Chef at the salad station]. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Open glass with soda on the shelf at the cookline ]. Corrected On Site. Corrected On Site.
- Observed employee with no hair restraint. [Chef on the cookline area]
- Observed build-up of grease on nonfood-contact surface. [Convection oven].
- Observed light build-up of grease on nonfood-contact surface of the hood filters.
- Observed residue build-up on nonfood-contact surface. [ Maintain the top of the dishwashing machine clean].
- Observed reach in cooler gaskets with slimy/mold-like build-up at the oysters cooler. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed food debris accumulated under equipment.
- Carbon dioxide/helium tanks not adequately secured at the bar area.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Crab salad 47 degrees, potato salad 44 degrees, breaded tomatoes 44 degrees, reach in cooler at the cookline ].
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food, pasta .
- Critical. Fruits/vegetables not washed prior to preparation. [Employee cutting tomatoes before without washing]. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw beef over the pork in the reach in cooler at the cookline ]. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee cutting oranges without gloves]. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Employee at the salad bar].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Dinner plates].
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. [Establishment using quat test kit in chlorine solution ].
- Critical. Observed soil buildup inside ice bin.
- Observed residue build-up on nonfood-contact surface of hood filters .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Inside the bus pans with clean utensils].
- Observed unused and unprotected place settings left on table outside .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee filters left unprotected in the ice machine area]. Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- No plan review submitted and renovations in progress. [Observed operator added two prep reach in coolers in the pantry/salad ares, a mop sink, and a pizza oven, convection oven, and two reach in coolers in the kitchen area. A larger dishwashing machine was also added to the dishwashing are.] Operator has 60 days to submit plan review to our plan review office for approval. This violation must be corrected by : 6/6/10.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Food may not be served. [Ceasar dressings, taramisu ].
- Critical. Working containers of food removed from original container not identified by common name. [Flour].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cheese 69 degrees at the prepline at 3:00pm. ] Iced.
- Critical. Observed food being cooled by nonapproved method. [Cheese pizza on the rack at 99 degrees at the makeline]. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. [Baked potatoes on the rack at the cookline at 84 degrees ] Corrected On Site.
- Critical. Observed food stored on floor. [Cooking oil].
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [Chef bent to the floor to pick up utensil fell on the floor, went straight to picking up pan of pasta. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle of water at the prep table ]. Corrected On Site.
- Critical. Observed accumulation of debris in three-compartment sink. [Detail cleaning ].
- Critical. Observed accurate/damaged gauge on dishmachine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. [Quat 100ppm ]. DISHWASHING MACHINE MAY NOT BE USED UNTIL REPAIRED. THE THREE COMPARTMENT SINK MUST BE UTILIZED ].
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. [Hood filters].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Detail cleaning of the pizza rack].
- Observed clean equipment stored on floor. [Dishwashing trays].
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. [Men's restroom door].
- Critical. No handwashing sign provided at a handsink used by food employees. [Serving area].
- Observed wall soiled with accumulated black debris in dishwashing area. [Detail cleaning behind the dishwashing machine /and 3-compartment sink].
- Observed wall soiled with accumulated food debris. [Kitchen, serving room].
- Light shield broken before the ice machine.
- Critical. Observed toxic item improperly stored. [Aloe relieving solution on the top of the dishwashing machine]. Corrected On Site.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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