- Basic - Ceiling tile in disrepair. In kitchen above cook line area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - No sanitizer of any kind available for wiping kitchen area or sandwich making area
- Intermediate - Cutting board(s) stained/soiled. Where sandwiches are made
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen **Repeat Violation**
- Basic - Ceiling tile in disrepair. Kitchen
- 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. Sandwich station. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sandwich station **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 50°f in an overloaded container at the sandwich station, excess food moved inside the unit. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. Bread. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French fries, gravy and arepas at the cookline under 135°f. Arepas and gravy was moved inside a cooler, French fries were discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw poultry over cooked meat in a reach in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline
- Basic - Food debris/dust/soil residue on dry storage shelves. Cookline **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at the front counter. **Corrected On-Site** **Repeat Violation**
- Basic - Plumbing system in disrepair. Loose faucet, women's restroom
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- 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. Garnish, spices on ready to eat food at the cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork on a cooler at 54°F, discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over plant foods. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Front counter. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. kitchen. Repeat Violation.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine and quat test paper needed.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. front counter reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, sour cream. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables in a cooler. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling not smooth and easily cleanable. a\oustic tiles in prep areas.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler. operator turned the unit colder.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. operator instructed to sanitize using the 3 compartment sink until dishmachine has been fixed.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Corrected On Site. gloves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exteriorof holding equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. thankyou bags with meat in the freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. coldcuts, salads in the sandwich station reach in cooler. operator turned the unit colder, ambient temperature at the end of the inspection 41 degrees fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs in an ice bath. Corrected On Site. added ice.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. egg trays with cooked bacon and sausage. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatpatties on the front counter display case. explained and implemented time control procedure. Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Front line, Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Frozen fruit unit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Beer cooler.
- Observed leaking pipe at plumbing fixture, under 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in cooler, cooks line, Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.soups.
- Critical - Observed raw animal food stored over cooked food Row meats over cooked pork.Reach in, cooks line. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed small flying insects in orange juice bar area.Exterminator's report needed 24 hours via fax 954-956-5699.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Soups, veggies, meats.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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