- Basic - Light shield missing for light in transparent cooler which contained prepared salads. **Warning**
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of dry storage containers all throughout kitchen as well as the bottom of dry storage containers in dry storage area. **Corrected On-Site** **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Floor soiled/has accumulation of debris. In towels room in kitchen as well as dry storage closet near managers office. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. One microwave on cookline. **Warning**
- Basic - Light shield missing for light in transparent cooler which contained prepared salads. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Large cooler on cookline with cooked and raw meats. **Warning**
- Basic - Wall in disrepair. Wall lining in dining room. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Several dry foods in dry storage area. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Plastics bags of Cooked rice placed in walk in cooler in MONDAY, products temped 48°f. Product was tightly packaged in plastic bags. Product was stop saled due to temperature abuse. Approx. 24 , 2 ounce bags. Corrective Action: operator discarded of products on site. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shredded cheese salad prep cooler on cookline at top of make table 49°f product was not in the process of preparation or cooling. Operator stated that products had been placed into cooler about 2 hours before. Corrective Action: operator placed product into a cooler that was holding lower than 41°f. **Warning**
- High Priority - Raw beef stored over raw shrimp in cookline. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. For buffalo chicken dip in walk in cooler. Product was date labled 10/12. Operator discarded of product on site. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Plastics bags of Cooked rice placed in walk in cooler in MONDAY, products temped 48°f. Product was tightly packaged in plastic bags. Product was stop saled due to temperature abuse. Approx. 24 , 2 ounce bags. Corrective Action: operator discarded of products on site. **Corrected On-Site** **Warning**
- 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. For cheesecakes in cookline cooler. Products were date labled 10/11. Operator stated that, that was not the correct date. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside the rear cooking area coolers lids.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Mop sink area
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment at the bar
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in freezer door
- Basic - Cutting board has cut marks / black marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of drink at the cook line
- Basic - Employee personal items stored in or above a food preparation area. Soiled aprons at the cook areas. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons at the dish washing area. **Repeat Violation**
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor. Cooking areas/ rear prep areas
- Basic - Grease on the grease receptacle. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Convection ovens
- Basic - Light not functioning under the hood front line cooking area
- Basic - Soil residue build-up on nonfood-contact surface. Knife rack at the rear prep area.
- Basic - Trash receptacles not maintained clean on the insides
- Basic - Walk-in coole floor soiled. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Meat room **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer at the bar
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar area
- Intermediate - Microwave missing fan guard cover/splatter shield.
- Intermediate - Scale soiled with old food debris in the meat prep area **Repeat Violation**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top exterior of warewashing machine. **Corrected On-Site**
- Basic - Baking/pizza pans have accumulation of black debris. **Repeat Violation**
- Basic - Build-up of food debris or dirt on nonfood-contact surface., outside paper towel dispenser.
- Basic - Coffee filters not stored in a protected manner to prevent contamination., dry storage and side station. **Repeat Violation**
- Basic - Employee beverage container inside ric on cook line. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation, food preparer with long/bushy chin beard.
- Basic - Equipment and utensils not properly air-dried - wet nesting, Salad Ace.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment, tongs wedged between shelf on cook line. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris, cook line.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris, on cook line. **Repeat Violation**
- Basic - Light shield damaged/in disrepair, meat walk in cooler and over char grill.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, expo cooler on cook line. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, dish machine area. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, ric cook line.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint, male server without hair restraint putting bread in baskets.
- Basic - Soil residue build-up on nonfood-contact surface, under shelf on cook line.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in mop sink area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.. **Corrected On-Site**
- Basic - walk-in freezer floor soiled.
- Flammables stored/debris present in boiler room, cardboard boxes stored in water heater room. For reporting purposes only.
- High Priority - Employee dried hands on clothes with gloves on.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cook touched raw beef with gloved hand and then touched utensil with same gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, potato skin 49°F cook line ric./2nd temp 33. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee wiped hands touched chemical then ribs. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, food scales and knife rack..
- Intermediate - Handwash sink not accessible for employee use at all times, side station hand sink covered by tray. **Corrected On-Site**
- Intermediate - Interior of alto sham soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, wait station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool, potato skins 81°F cooling for 1/2 hour on rolling rack at room temperature.
- 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, cook that has worked at establishment for 2 years.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained, establishment only has copies of some employee training certificates.
- Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on hand wash sinks at the ice machine area/ dish washing area.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the ice cream machine at the Waite area.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Mop sink
- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance. Front cooking area/ rear food prep area.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Waite areas **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Container with lettuce at the cook line. **Corrected On-Site**
- Basic - Food stored on floor. Onions at the prep area . **Corrected On-Site**
- Basic - Interior of ovens has heavy accumulation of black substance/grease/food debris. Throughout. **Repeat Violation**
- Basic - Maintain the drains in the dry storage area clean.
- Basic - Shelves under preparation table soiled with food debris. Waite area.
- Basic - Soil residue build-up on nonfood-contact surface. Holder for the food gloves. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Rear prep line area/ Waite area/ food prep area in the rear/ bar area. **Repeat Violation**
- High Priority - Dented/rusted can present. See stop sale. Can do bean. Manager voluntarily pulled can from the shelf.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaning solution hanging over packages of sauces in the dry storage area.
- Intermediate - Encrusted material on can opener and the holder
- Intermediate - Heavy Accumulation of food debris/grease on food-contact surface. Potato baking trays.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Meat cooler/ salad cooler at the cook line.
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. White plastic food containers above the ware washing sink.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 44 degrees , cooked 9/6/12. Discarded .
- Light not functioning above cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Glove tray at the dressing line/cooking area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Pushcart .
- Observed build-up of grease on nonfood-contact surface. Floor baseboard area at the cookline .
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook placed clean gloves on his without washing his hands.
- Observed employee with no beard guard/restraint. Cook.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled under the coffee filter holders at the bar and waite areas.
- Observed floor area(s) covered with standing water. Inside the meat cooler.
- Observed food debris accumulated on kitchen floor under the racks at the rear exit.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on the line. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Chicken wings trays too encrusted.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven. Repeat Violation.
- Observed gaskets on the prep reach in freezer with slimy/mold-like build-up. Cookline.
- Critical - Observed interior of microwaves soiled.
- Observed old food stuck to clean dishware/utensils. Bus pans.
- Observed old labels stuck to food containers after cleaning. Bus pans.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steaks 44 degrees, ground beef 44 degrees,walk in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. All single service items on the racks at the rear exit door must be stored inverted. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Detail cleaning at the dishwashing area.
- Observed wall soiled with accumulated black debris in dishwashing area. Wall entrance to the walk in cooler/freezer .
- Observed wall soiled with accumulated food debris. Wall behind prep cooler.
- Observed wall soiled with accumulated food debris. Wall behind the ice bin at the bar area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces stuck from the rear pocket of the cook. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili, 127 degrees,rice 127 degrees,potato soup 133 degrees . Rechecked at 175,172/192, 168 degrees . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soiled material on meat slicer in the butcher shop.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves before the fryer area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under the shelf at the microwave areas.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at the cookline. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Baking trays for the potatoes too encrusted with grease and food debris.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Knife magnet at the rear prep/cookline area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Knife rack at the prep area too soiled.
- Critical - Observed inaccurate/damaged gauge on the dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak 44 degrees, reach in cooler at the cookline. (Technician was called. Steaks re-checked at 39/40 degrees). Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area under the drainboards .
- Critical - Prep surface not sanitized after contamination and prior to use. Thermotape failed to obtain 160 degrees at the dishwashing machine.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Dishwashing machine ran four times. Booster heater was turned off. Corrected On Site.
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11/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Prep sink in the meat shop.
- Critical - Hand wash sink lacking proper hand drying provisions. Waite area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bread racks.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on the bread cutting board in the rear.
- Critical - Observed buildup of soiled material the dicer. Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable at the cookline .
- Critical - Observed encrusted, soiled material scale in the meat shop area.
- Observed food debris accumulated on kitchen floor. Walk in cooler floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bread baking trays too encrusted .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Convection ovens.
- Observed gaskets with soiled build-up. Salad cooler at the cookline.
- Observed nonfood-contact equipment in poor repair. Rinse sink at the bar area in disrepair.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Cookline . Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filter left unprotected at the dry storage/waite area. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. Bar area.
- Observed wall soiled with accumulated black debris in dishwashing area. Around the dirty tray rack.
- Observed wall soiled with accumulated black substance at the bread making area.
- Observed wall soiled with accumulated food debris. Bar area.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribeye 44 degrees, raw chicken 44 degrees, shrimps 45 degrees.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 66 degrees, eggs 55 degrees reach in cooler at the cookline. Products removed to another cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 87 degrees, onions 107 degrees Alto Sham. Foods removed to the cooler, will be reheated to 165 degrees before serving.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Non-handle cup in the tomatoes. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook drinking from an open cup at the cookline . Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of water in the salad cooler. Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair. Steak cooler at the frontline.
- Critical. Observed encrusted material on can opener, and holder.
- Critical. Observed encrusted, soiled material under the coffee filter holder. Corrected On Site.
- Critical. Observed encrusted, soiled material on the scales.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Baking trays too encrusted.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler at the expo line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Pushcart .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 250 degrees, cookline . Corrected On Site.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-03-1 Observed inaccurate/damaged gauge on dishmachine.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on on the lemon slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. [Bread pans too encrusted ]. Repeat Violation.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. [Beef containers in the meat room].
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10/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Displayed food not properly protected from contamination. [Need a splash guard between the coffee machine at the waite area and the clean plates].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken stored over the french fries in the reach in freezer at the cookline ]. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Styro foam cup being used to scoop the cut tomatoes].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Cook at the cookline ]. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Containers for the lemons].
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed inaccurate/damaged gauge on dishmachine.
- Observed old food stuck to clean dishware/utensils. [Inside the ladles at the waite area].
- Critical. Observed encrusted, soiled material on on the lemon slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Bread pans too encrusted ]. Repeat Violation.
- Observed build-up of mold-like substance on surface of the non food-contact surface inside the handsink next to the 3-compartment sink/dishwashing area. Maintain all handsinks clean.
- Observed build-up of black substance build up on the exteior of the double door meat cooler at the cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Margaritta machine at the bar area].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Push carts].
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Bread plates in the dinning area not stored inverted ].
- Equipment and utensils not properly air-dried. [Bread plates in the dinning areas wet inside].
- Equipment and utensils not properly air-dried. [Beef containers in the meat room].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee filters left unprotected at the waite area and the bar area].
- Critical. Observed handwash sink used for purposes other than handwashing, at the waite area.
- Observed wall soiled with accumulated black debris in dishwashing, around the rack at the drainboard.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
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7/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Egg portion cups 48 degrees, 1/4/10].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Butter 55 degrees, prepped 1/5/10]. Iced.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Brown gravy, rice 44 degrees, cooked 1/4/10].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. [Servers serving food at the waite area].
- Observed nonfood-contact equipment in poor repair. [Salad cooler door at the cookline not closing properly ].
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener and holder.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Convection oven].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Baking trays].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Scales].
- Observed residue build-up on nonfood-contact surface. [Handsink at warewashing area].
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Soiled knives on the knife rack].
- Observed water draining onto floor surface. [Beer container at the bar area].
- Observed wall soiled with accumulated black debris in dishwashing area.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [Sugar container at the ice machine] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked ribs 46 degrees, reach in cooler at the cookline, cooked 7/1/09]
- Critical. Displayed food not properly protected from contamination. [Need a splash guard at the handsink at the waite area to protect the clean plates and the coffee].
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop stored on the top of the ice machine] Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. [Water filter on the ice machine ].
- Observed equipment in poor repair. [Salad cooler door at the cookline not properly aligned, to maintain cold temperature of food].
- Observed gaskets/seals on cold holding unit in poor repair. [Reach in cooler at the cookline].
- Critical. Observed accumulation of debris in three-compartment sink. [Bar area].
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin. [Ice shoot].
- Critical. Observed soil buildup inside ice bin. [Bar area waite station].
- Critical. Observed encrusted material on can opener .
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Knives on the rack at the cookline soiled with food debris].
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall soiled with accumulated black debris in dishwashing area.
- No suitable facilities provided to store employee clothing and other possessions. [Employee slipper on the shelf at the cookline with the to-go boxes].
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Quat in bucket 300ppm ].
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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