- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 1 ceiling tile above the Dish machine and the ceiling in the dry storage room, and Walk in cooler room
- Basic - Floors not maintained smooth and durable. Walk in cooler floor are banded **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door is broken, manager stated the worker will replace the door later today
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sour cream 48°, salsa 49°, cheese 43°-44°, cut lettuce 48°, chicken 50°, Reach in cooler by oven at cookline, also the chicken 43°-44°, beef 45°, Walk in cooler ambient temperature of Walk in cooler is 45°F, Reach in cooler is 50°F At call back inspection, 10/2, refrigerator worker fix the Walk in cooler and will be back for the Reach in cooler later, all food in Reach in cooler used Time as Public Health Control
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Under charge by bar
|
10/02/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 1 ceiling tile above the Dish machine and the ceiling in the dry storage room, and Walk in cooler room
- Basic - Clean cups/glasses not properly air dried - wet nesting. Several cups stack up wet on the prep table by Dish machine
- Basic - Floors not maintained smooth and durable. Walk in cooler floor are banded **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Deep fryer basket torn, cookline
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used in direct contact the corn leaf, Reach in freezer in dry storage room, manager moved **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door is broken, manager stated the worker will replace the door later today
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, bucket by bar area, employee remake, 200 ppm **Corrected On-Site**
- 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 48°, salsa 49°, cheese 43°-44°, cut lettuce 48°, chicken 50°, Reach in cooler by oven in cookline, manager discarded within. 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 43°-44°, beef 45°, Walk in cooler, manager put on ice
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw sausage above on the shelf above the container of cut tomatoes, meat Reach in cooler by cookline. Manager moved. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 50°, Reach in cooler by oven. Manager discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, cheese dip in upright reach in cooler, manager stated that made yesterday **Repeat Violation**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sour cream 48°, salsa 49°, cheese 43°-44°, cut lettuce 48°, chicken 50°, Reach in cooler by oven at cookline, also the chicken 43°-44°, beef 45°, Walk in cooler ambient temperature of Walk in cooler is 45°F, Reach in cooler is 50°F
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Under charge by bar
|
10/01/2014 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. All employee working in kitchen with food **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Walk in Cooler floor are banded
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 doors Reach in cooler in bar
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler for meat in cookline
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage area, to go tray not inverted or protected , manager inverted **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container per manager by soda machine
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 58°F cooked yesterday. Upright glass door Reach in cooler in kitchen, corrective action taken, manager voluntary discarded
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine over 200 ppm, bar area, manager made a new one 100 ppm **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk open yesterday, Reach in cooler in bar
|
6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Big container used in the bulk container of beans, by ice machine **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from cups and place right next to to go containers by cookline/ service station **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal container stack up wet, on shelf above Dish machine, also, plastic cups stack up wet by soda machine service station **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. By steam tale **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by oven
- Basic - Water spray hose stored with hose in contact with ice in ice bin. Water spray hose in the ice bin and touch ice, soda machine in service station
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, cut lettuce, sour cream, salsa, chicken, 54°-56°, in the Reach in cooler by oven, correctives action , move some to another Reach in cooler and some used ice bath **Repeat Violation**
- 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. Salsa 45°-46° made from can with other ingredients yesterday, and cool in the Walk in Cooler with lid in plastic containers, Walk in Cooler , correctives action taken, manager discarded **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salsa 45°-46° made yesterday cool in the Walk in Cooler overnight, manager discarded **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Several bottle of chemical spray can storage over Reach in cooler by Dish machine **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of lemons and green scraper, bar Hand Wash Sink **Corrected On-Site** **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer read 51°F and all Time/Temperature Control for Safety Foods including cheese, cut lettuce, salsa, sour cream, chicken temp 54°-56°F, correctives action move some food to another Reach in cooler and some used ice bath **Repeat Violation**
- Intermediate - Soda gun soiled. Slight light build up, bar area **Corrected On-Site**
|
1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses and plates stacked wet **Warning**
- Basic - Food placed in soiled container/equipment. Multiple plastic buckets are soiled with build up **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walkin cooler **Warning**
|
7/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses and plates stacked wet **Warning**
- Basic - Equipment in poor repair. Walkin cooler unable to maintain phf's at 41'F or below; no internal thermometer external thermometer is broken **Warning**
- Basic - Food placed in soiled container/equipment. Multiple plastic buckets are soiled with build up **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walkin cooler **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Various phf's 44'F-47'F, some phf's frozen, **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. On counter 54'F, corrective action put on ice bath **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Refried beans, walkin cooler, made yesterday, 50'F-52'F corrective action stop sale issued **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Employee cutting raw beef on prep table above smaller table where pans of cooked chicken are cooling **Repeat Violation** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Walkin cooler voluntarily discarded **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Foods not cooled properly **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife **Corrected On-Site** **Warning**
|
7/19/2013 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- Critical - Incomplete proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No expiration dates on certificates.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Morning prep time, no certified manager on site until Javier arrived. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Door handles on all reach in coolers and walk in.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting lemons for bar with only one glove on. Cutting onions for advanced prep.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over ready to eat foods in walk in. **Corrected On-Site**
- Critical - Observed interior of microwave soiled. Both microwaves.
- Observed nonfood-grade bags used for food storage. Grocery store bags for tortillas on cook line.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Chile relanos from yesterday are on time control. Partial Pan was placed out for today's service. Corrective action, pan discarded.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp. **Corrected On-Site**
- Observed reach in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Chile relanos on cook line. Discarded by operator, corrective action taken.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/1/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 prep coolers, ambient air over 50 degrees F. One reach n cooler over 50 dgrees F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Queso sauce, 94 degrees after 2 hrs.
- Critical - Hand wash sink lacking proper hand drying provisions,bar. Also ladies room. 1 dispenser empty, 1 doesn't operate. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by trash can. Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink- bar. No quaternary test kit. Corrected On Site.
- Critical - Observed 2 spray hoses at dish sinks lower than flood rim of sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of black slime in soda dispensing gun. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In kitchen, portioning cheese sauce into smaller containers, did not wash hands first.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Not cooling as required by food code.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. 6 Deep plastic containers of cheese sauce cooling on counter found at 95 -98 degrees F. Corrective action taken, some placed in shallow pans in ice bath. Those still on counter at 5 pm were stopped saled.
- Critical - Observed food stored on floor. Oil in jug. Corrected On Site. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands. Kitchen Hand sink has dumped food in it.
- Observed ice scoop with handle in contact with ice, bar ice bin. Repeat Violation. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and sour cream on prep line. Stop sale these items. Beef, fish, shrimp, on prep top unit was discarded by operator.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over french fries in rear freezer.
- Observed single-service articles improperly stored, foil pans not inverted.
- Observed soda gun holster with accumulated slime/debris, bar. Corrected On Site.
- Critical - Observed toxic item stored by food. Gallon of bleach on shelf back room.. Corrected On Site.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Various foods throughout, pork, flan, chicken, beans.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook continuously wears same gloves, not needed when not handling ready to eat foods.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at bar. Corrected On Site.
|
7/31/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Backflow preventer missing at hose bibb. Behind restaurant near dumpster.
- Critical - Chemical spray bottles not labeled. Purple liquid cleaner, server area, brown liquid cleaner over 3-sink.
- Clean equipment stored on floor. Steam table lid under hand sink in kitchen.
- Food contact surface not designed in a durable manner. Paper towel/wet wiping cloth under cutting board. Multiple.
- Critical - Food stored on floor. Frying oil stored on floor under handwash sink. COS. Repeat violation.
- Critical - Handwash sink not accessible. Blocked by trash can, storage on floor of container of oil, prep table cover lid, in kitchen.
- Ice scoop handle in contact with ice. COS. Server area next to bar.
- Critical - Interior reach-in cooler soiled with dirty water. Keg cooler also stored food; behind bar.
- Critical - Margarita dispensing nozzle soiled with black debris.
- Critical - No hot water provided at employee handwash sink. In kitchen.
- Non-food contact surface not non-absorbant/designed in a durable manner. Unsealed wood used as surface to clean dishes on 3-sink.
- Critical - Potentially hazardous food not reheated to 165F within 2 hours. Refried beans temped at 118F at 11:00 am, queso sauce temped at 113F at 11:00 am. Both items put in steam table at 10:00 am per cook. Both items temped again at 12:15 pm, refried beans 134F, queso sauce 118F. COS. Started rapidly reheating both products on stove to 165F.
- Critical - Potentially hazardous foods held on time lacking proper time marking. Cook knows of 4-hour-time limit. COS. Given Time Control form to reinforce proper time control procedures. Discussed proper time marking.
- Critical - Raw animal food stored over ready-to-eat food. Raw beef over cut bell pepper and scallions. Reach-in cooler, across from stove. Repeat violation.
- Critical - Uncovered food is storage area/holding unit. Cooked chicken, queso dip in walkin cooler. Repeat violation.
- Wet wiping cloth not stored in sanitizer between uses.
|
3/8/2012 | Routine - Food | Warning Issued |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Critical - Thermometers, gauges, test kits provided
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Critical - Presence of insects/rodents. Animals prohibited
|
7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/5/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans in walk in cooler 49F. Cook stated beans were put in walk in cooler yesterday at 7PM after cooking. Corrected On Site. Discarded.
- Critical - Lack of toilet tissue at each toilet. In storage area.
- Nonfood-contact equipment not designed and constructed in a durable manner. Unsealed wood over rinse compartment in triple sink.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Behind make table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On open ice bin. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Wet wiping cloth under cutting board.
- Critical - Observed drink nozzle stored in ice used for drinks. Next to bar area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Over cookline. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Cook does not know how to calibrate thermometer. Corrected On Site. Showed proper procedure to employee.
- Critical - Observed food stored on floor. Buckets of lard and seasoning in storage area. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- 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. Beans.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Soiled water buildup in bottom of keg reach in cooler.
- Critical - Observed live flies in kitchen. In walk in cooler. Repeat Violation.
- Observed personal care item stored with food. Keys and phone stored on make table over food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in reach in cooler in storage area. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. Stand up reach in cooler in bar.
- Observed soda gun holster with accumulated slime/debris. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm quat at bar triple sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple items throughout restaurant. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in walk in cooler. Repeat Violation.
|
4/26/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Meat Chile relleno in reachin freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Containers of beef and chicken in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. Bulk containers in 3 door reachin cooler
- Critical. No conspicuously located thermometer in holding unit. Make table cooler next to steam table cooler
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef in reachin cooler over peppers and onions. Raw eggs over fruit and vegetables in walkin cooler
- Critical. Observed food stored on floor. Boxes of tortillas in storage room area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In bucket of rice and in container of raw meat. In powdered garlic
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At 3 compartment sink Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Interior top of machine
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Reachin cooler, opposite cook line.
- Observed soda gun holster with accumulated slime/debris. Behind bar
- Critical. Observed handwash sink used for purposes other than handwashing. Full of dirty pans, by 3 compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Behind bar
- Critical. Hand wash sink lacking proper hand drying provisions. By 3 compartment sink, employee bathrooms by walkin cooler and behind bar. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors. Rear door of kitchen, rear door by bathrooms and rear door in back storage area.
- Floors not constructed easily cleanable. In front of 3 compartment sink
- Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen Repeat Violation.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. By rear door of kitchen
|
8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handled scoop in rice.
- Critical. Observed employee eating in a food preparation or other restricted area. In front of the line.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. On kitchen counter. Repeat Violation.
- Critical. Observed interior of microwave soiled. On prep line.
- Critical. Observed buildup of slime on soda dispensing nozzle holster. Behind bar.
- Equipment and utensils not properly air-dried. Cutting boards
- Observed leaking faucet at plumbing fixture. At 3 compartment sink.
- Floors not maintained smooth and durable. Tiles missing; kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Critical. Observed container of medicine improperly stored. Cookline
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. At rear door by cooler.
|
4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce 47-50, beef 62-70, beans 53, red sauce 46-48 in cooler overnight-see stop sale Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salsa Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. chips to be cooked Corrected On Site.
- Observed soda gun holster with accumulated slime/debris and missing waste line.
- Critical. Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- No Heimlich maneuver sign posted. had purchased cpr by mistake Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
|
9/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/2/2009 | Routine - Food | Warning Issued |
| No report available. | 12/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/23/2008 | Routine - Food | Warning Issued |
| No report available. | 8/18/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Nopalera Mexican Rest #6, 11700 San Jose Blvd., Jacksonville, FL »