- No Violations Were Observed
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Coke cooler handles soiled with old waffle batter.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coke cooler used to hold items for buffet line.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Under buffet.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Missing shield above brown sugar and raisin bowls
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Honeydew melon, cut on 11/9, was temped at 57°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service area behind buffet counter
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair. Throughout kitchen.
- Basic - Ceiling tile missing. Throughout kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. In WIC#3 and storage area by ice machines.
- Basic - Equipment in poor repair. WIF door doesn''t shut properly.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. # 1,3,4,5, and 6
- Basic - Hole in wall. Behind rack next to ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Coca cola cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of blackmold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cold holding equipment incapable of 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. RIC make table in front of stove.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline RIC
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1/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area. Food pails in dry storage area.
- Basic - Ceiling in disrepair. Throughout kitchen.
- Basic - Ceiling tile missing. Throughout kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. In dry storage and in kitchen on top of microwave.
- Basic - Cove molding at floor/wall juncture broken/missing. In WIC#3 and storage area by ice machines.
- Basic - Employee personal items stored in or above a food preparation area. Wait station keys and cigarettes next to tea bags in upper cabinets.
- Basic - Equipment in poor repair. WIF door doesn't shut properly.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. # 1,3,4,5, and 6
- Basic - Hole in wall. Behind rack next to ice machine.
- Basic - In-use ice scoop stored on soiled surface between uses. On soda dispenser grates.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in coca cola cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons and knives in boxes uncovered in dry storage area.
- Basic - Stored food not covered in walk-in cooler. Chicken, rice uncovered.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Coca cola cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in prep area.
- Basic - Working containers of food removed from original container not identified by common name. Seasons in pan unlabeled on cook line.
- Basic - High Priority - 2- Dead palmettos present.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup 62F, hash browns 44F, eggs 43F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Soup62F in WIC#5 made 1/10/13.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chick and beef over broccoli fruits in RIC next to HWS ON COOKLINE AREA.
- Intermediate - Accumulation of blackmold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cold holding equipment incapable of 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. RIC make table in front of stove.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline RIC
- Intermediate - No soap provided at handwash sink. Dry storage area across cooler #1
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Wait station
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1/11/2013 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. / French onion soup 51 F/vegetable soup 56 F in WIC / Operator stated that product were stored in WIC since last night. / discarded by operator
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Light not functioning. / in mopsink room
- Observed hole in wall. / at mopsink faucet
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fish 56 F, fries 65 F in cookline RIC / discarded by operator
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / RAW MAHI MAHI AND SALMON STORED IN A SAME CONTAINER IN WIC
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / quat tested at 500ppm
- Critical - Observed toxic item improperly stored. / toxic chemical stored on top of dishmachine
- Critical - Observed uncovered food in holding unit/dry storage area. / chicken in WIC
- Critical - Vacuum breaker mising at hose bibb. / by back door
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - clean plates stored under hand soap dispenser - handsink in buffet area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink - ladies restroom. Corrected On Site.
- Critical - No Certified Food Manager on-site and more than 4 food employees working in establishment.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Main Kitchen 5804134 placed on warning on 1-25-12 for not using approved training provider. Safestaff books ordered but not received and no employee training done .
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded - raw smoked salmon [raw as indicated on product packaging] on buffet line. Corrected On Site - immediately removed from buffet line. In order to serve this item raw, parasite destruction records must be obtained.
- Critical - Observed establishment utilizing time as a public health control without having written procedures - storage of waffle mix at ambient room temperature - no procedure in place or product time marking.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - waffle mix at 76F on buffet line - no procedure for using time as a public health control - stored 3 hours. Time asas PHC procedure filled in. Time log to be prepared.
- Observed residue build-up on nonfood-contact surface - top of door/rubber gasket - reach in cooler; food debris oobserved inside storage cupboards.
- Critical - Observed small flying insects in buffet area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - turkey sausage at 120F on buffet line - less than 2 hours. Removed from service as requested by buffet manager. Corrected On Site.
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3/26/2012 | Routine - Food | Administrative complaint recommended |
- Food-contact surface not smooth and easily cleanable./ counter in server station
- Lights missing the proper shield, sleeve coatings or covers./ server station
- Critical - No handwashing sign provided at a handsink used by food employees./ server station
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Buffet bowls not properly protected or inverted to prevent contamination.
- Critical - Displayed food not properly protected from.contamination. raisins, brown sugar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items stacked too high above ice bath. Corrected On Site.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese wedges out of protection of the cooler. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. brown sugar, raisins not protected, sneezeguard panel broken.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. unwrapped apples on buffet. Corrected On Site.
- Coffee cups not stored inverted or in a protected manner. on preset tables.
- Critical. No handwashing sign provided at a handsink used by food employees. hand sink at buffet line.
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler at cookline, ice bath method on cookline not maintaining temp.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. ice machine
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8/26/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds, milk, cheese containers walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler at cookline, ice bath method on cookline not maintaining temp.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese sauce in hot hold at cookline.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. spinach dip in hot hold.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spinach dip cooled from previous day.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline.
- Critical. Observed food stored on floor. walkin freezer cases of chicken
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handle lettuce. Corrected On Site.
- Observed ice scoop with handle in contact with ice. ice machine
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw beef changed gloves handled peppers and onions no hand washing. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bottled water by garde manger area.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs
- Critical. Observed handwash sink used for purposes other than handwashing. hand sinks used to dump ice, rinse spatula, store wisk on cookline.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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