- No Violations Were Observed
|
10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired 8/7/14
- Intermediate - Hot water not provided/shut off at employee handwash sink. On front counter
|
08/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of rice and black bean container
- Basic - Carbon dioxide/helium tanks not adequately secured. At outside bar area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Leaking pipe at inside walk in cooler, using a bucket to catch leaking water.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen, restrooms and bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer, .
- Basic - Unsealed concrete floor in food preparation/kitchen area. Across from grill.
- Basic - Wall soiled with accumulated food debris. Underneath dry storage shelf, neat to meat grinder **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (All employees wiping their hands on cloth that's attached in front of their aprons, no hand washing)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw whole chicken 59°f, cooked chicken45°f, cooked pork 46°f, cooked meat 45°f, raw beef 46°f, (sandwiches on front counter 70°f) ham69°f, turkey 69°f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork at steam table96°f **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On prep table/station in front of grill where other food is stored
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken45°f, cooked pork46°f, cooked meat 45°f all cooked yesterday. Also raw chicken59°f, raw beef 46°f
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired 8/7/14
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Drawer where tortilla chips are stored
- Intermediate - Hot water not provided/shut off at employee handwash sink. On front counter
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar outside
- Intermediate - No soap provided at handwash sink. At bar outside
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
|
08/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice Corrected On-Site**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. Onions
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop inside black beans container **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 51°f, turkey 52°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Yucca 118°f
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Sandwhich presser
- Intermediate - Handwash sink used for purposes other than handwashing. Lettuce in Handwash sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Nonfood-grade basting brush used in food. Paint brush
|
1/23/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in holding unit not covered.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.milk ,ham, cheese in front counter out of temperature
- High Priority - Vacuum breaker missing at hose bibb.
|
10/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.equipment around kitchen
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.freezer
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash.bags of onions
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.someareas
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination.open bags of flour
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.cooked pork next to raw beef
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.milk ,ham, cheese in front counter out of temperature
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical improperly stored.paint cans
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- 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. Ham,cheeses
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
|
8/19/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Mussels **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food stored in dry storage area not covered. Oil, salsa **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish and aquid **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over pasta **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
|
7/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Salt
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Salt and pepper shakers, menus.
- Basic - Carbon dioxide/helium tanks not adequately secured. By pastry freezer **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box with plantains
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Meat cutting board
- Basic - Ice scoop handle in contact with ice.
- Basic - Stored food not covered in walk-in cooler. Empanadas, pastries
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over vegetables
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
6/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Pipe behind grill and oven
- Basic - Bowl or other container with no handle used to dispense food. Sugar, rice
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket with potatoes and tray with onions
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Food stored in dry storage area not covered. Can of tomato paste **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Salmon, whita fish, shrimp
- Basic - Stored food not covered in walk-in cooler. Buckets with cooked beef, yucca, meat balls
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bacon
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked food
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
|
5/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Mussels **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food stored in dry storage area not covered. Oil, salsa **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish and aquid **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service at front counter **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over pasta **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Meat grinder/saw soiled with old food debris. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|
5/6/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- 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.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in dish area
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No conspicuously located thermometer in holding unit. all reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen area
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers
|
2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. kitchen coolers
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed uncovered food in holding unit/dry storage area. most reach in coolers
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. kitchen throughout.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. top surface of all kitchen equipment
|
3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. most reach in coolers
- Critical. Observed potentially hazardous food thawed in standing water. fish kitchen area.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. CHICKEN KITCHEN
- Critical. Observed uncovered food in holding unit/dry storage area.ALL COOLERS
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. ALL COOLERS
- Critical. Observed soiled reach-in cooler shelves.ALL COOLERS
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen food equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. MOST HAND SINKS
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen
- Observed wall soiled with accumulated food debris. throghout the kitchen.
|
7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all doors
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface. all top surface of all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- No copy of latest inspection report.
|
10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). (FRESH GARLIC/OIL MIX OBSERVED AT 72 DEGREES. PREPPED YESTERDAY AND KEPT AT ROOM TEMP)
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. (SUGAR, SALT, ETC)
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (GARLIC/OIL MIX: 72 DEGREES) *STOP SALE* Corrected On Site. (UPON CALL BACK: GARLIC/OIL MIX OBSERVED AT APPROX 82 DEGREES ON FOOD PREP TABLE. INSTRUCTED TO MARK START TIME & DISCARD AFTER 4 HRS)
- Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. (SUGAR, FLOUR, ETC)
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. (REACH-IN COOLER DRAWERS OF COOK LINE AREA HAVE RAW CHICKEN IN TOP DRAWER & RAW BEEF IN BOTTOM DRAWER) Corrected On Site.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. (ICE CREAM SCOOPS)
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. (DISHWASHER)
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. (REQUIRED AT ALL HAND SINKS)
- Violation: 36-15-1 Observed food debris accumulated on kitchen/storage floor. (BENEATH ALL SHELVES)
- Violation: 37-03-1 Observed wall in disrepair. (EMPLOYEE RESTROOM)
- Violation: 37-08-1 Observed front counter soiled with accumulated food debris from orange peels. (BENEATH ORANGE JUICE MACHINE, THE COUNTER IS FULL OF ACCUMULATED, OLD PULP)
- Violation: 37-14-1 Observed ceiling in disrepair. (STORAGE AREA)
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing/glove wearing by employees.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. (NOT AWARE THAT EMPLOYEES MUST WASH HANDS BETWEEN HANDLING SOILED EQUIPMENT AND CLEAN EQUIPMENT)
- Critical. Violation: 53B-08-1 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. (MAJORITY OF EMPLOYEES HAVE BEEN EMPLOYED OVER 2 OR 3 MONTHS AND HAVE NO PROOF OF TRAINING) This violation must be corrected by : 07/27/2009.
|
7/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. walking
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Multiuse disposable towel not discarded on a daily basis.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical. Observed soiled reach-in cooler shelves.all kitchen coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood kitchen
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. all kitchen equipment and kitchen top shelves oven top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of grease on nonfood-contact surface. hood
- Observed residue build-up on nonfood-contact surface. kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. hood fryer area
- Wet mop not hung to dry.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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