- 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. Kitchen shelves.
- Basic - Cardboard box used to store RTE produce. Cut broccoli.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Paper towel used as liner for food container.
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. Storage area by office.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle. Handsink at prep area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. **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 failed to wash hands before putting on 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 - No air gap present between water supply inlet and flood rim of equipment/sink. Sink at dish washing area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. To press cooked cabbage.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Rear - by prep tables.
- Intermediate - Handwash sink used for purposes other than handwashing. To store containers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in coolers.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Counter top and storage shelves at cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area. Cases of beverages.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Under soap dispenser.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Hole in wall. Dish washing area.
- Basic - Ice buildup in walk-in freezer. Door area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale. (2)
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb. Electrical room.
- 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 unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No soap provided at handwash sink. Kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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 - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Kitchen shelves.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Mid kitchen area.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Observed marinating chicken in a container sitting on top of a trash can.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Paper towel used as liner for food container.
- Basic - Raw fruits/vegetables not washed prior to cutting. Broccoli.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- 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 - Walk in cooler.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Observed rusty walk in cooler shelves.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **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. Walk in cooler. **Repeat Violation**
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.(cook line)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(cook line)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of dust or dirt on nonfood-contact surface.(kitchen shelves above reach in)
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cardboard used as a food-contact surface.(under cutting board)
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.(walk in freezer)
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- 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.(inside bulk food containers) Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer)
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Observed nonfood-grade containers used for food storage.Repeat Violation. (walk in cooler)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(walk in cooler - ham)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - No conspicuously located thermometer in holding unit.(reach in across cook line)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(counter top at cook line)
- Critical - Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Observed leaking faucet at plumbing fixture.(rear kitchen area)
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer) Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wall not smooth and easily cleanable.(missing tiles)
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.(do not cover food while cooling - spare ribs) Corrected On Site.
- Critical - Observed food stored on floor.(walk in freezer)
- Observed gaskets with mold-like build-up. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- 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.(inside bulk food container)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop) Repeat Violation.
- Observed nonfood-grade containers and bags used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(water and cornstarch) Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler) Repeat Violation.
- Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No handwashing sign provided at a handsink used by food employees.(cook line)
- Critical - Observed bags of onion stored on kitchen floor.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed encrusted material on can opener. Repeat Violation.3
- Observed floor and wall junctures not coved.(by mop sink)
- Critical - Observed food stored on floor.(walk in freezer) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.3
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer) Repeat Violation.4
- Observed single-service articles stored without protection from contamination.(storage area by office) Corrected On Site.
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.3
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Repeat Violation.3
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.5
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles - server's station)
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3/24/2011 | 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.(walk in cooler) Repeat Violation.4
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation. Corrected On Site.
- Critical. Observed open food re-served to customers. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Repeat Violation.3
- Critical. Observed food stored on floor.(walk in freezer)
- 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.(inside bulk food containers)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(for cooked rice) Repeat Violation.
- Critical. Observed employee improperly washing hands.(20 seconds)
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed nonfood-grade containers used for food storage.(walk in cooler) Repeat Violation.3
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed gaskets with mold-like build-up.
- Observed utensils stored in crevices between equipment.(knife) Repeat Violation.
- Observed leaking pipe at plumbing fixture.(bag in box area)
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.3
- Critical. One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected on Site.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Observed open food re-served to customers.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler and freezer) Repeat Violation.
- Critical. Observed cloth gloves contacting ready-to-eat food.(under cutting board)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected on Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.(knife) Corrected On Site.
- Observed single-service articles stored without protection from contamination.(storage area)
- Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen)
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Raw vegetables not washed prior to preparation. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.
- Critical. One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(cook line) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer and cooler)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage.(walk in cooler)
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted material on can opener. Repeat Violation.5
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Observed leaking faucets at plumbing fixture.(kitchen)
- Critical. Covered waste receptacle not provided in women's bathroom.(employee's restroom)
- Observed grease accumulated under cooking equipment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Observed unlabeled spray bottle.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.4
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. Repeat Violation.4
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. Identity of food or food product misrepresented.(establishment serving imitation krabmeat and menu indicate real crabmeat)
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4/5/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed non food grade paper towels used as a food-contact surface.(walk in cooler)
- 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.
- 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.(in bulk food containers)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(in bulk food containers)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line)
- Observed walk-in cooler and freezer gasket torn/in disrepair.
- Critical. Observed encrusted material on can opener. Repeat Violation.4
- Critical. Cold water not provided/shut off at employee handwash sink.(cook line)
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.3
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. Repeat Violation.3
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/29/2008 | Routine - Food | Warning Issued |
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