- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Daiquiri machine **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of tomato sauce in walk in cooler **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen **Repeat Violation** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, cook line **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beer walk in cooler **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.food containers in dish washing area **Corrected On-Site** **Warning**
- Basic - Food storage container/container lid cracked or broken. Nachos container **Warning**
- Basic - Food stored in holding unit not covered. Food in steam table **Corrected On-Site** **Warning**
- Basic - Ice buildup in chest freezer. **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Storing tortillas in reach in cooler next to hand sink **Warning**
- Basic - Old food stuck to clean dishware/utensils. On shelf in dishwashing area **Warning**
- Basic - Plumbing system in disrepair. Faucet in women's restroom **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef **Corrected On-Site** **Warning**
- Basic - Rinse solution not clean. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cut lettuce, cut peppers **Warning**
- Basic - Stored food not covered in walk-in freezer. Tamales, beef patties **Warning**
- Basic - Utensils in poor condition. Colander, ice scoop in wait area **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish machine **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Near handsink **Warning**
- Basic - Wood food-contact surface not properly sealed. Three compartment sink, removed **Corrected On-Site** **Warning**
- Basic - Working container of food not labeled in English. Sugar bin **Warning**
- Basic - food-contact surfaces not protected from cross contamination. Using moldy chipped wood as a stable surface to scrap food from plates **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 124F, steam table heated to 152f **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 53F, chilled to 43f, reach in cooler on cook line **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Tortillas on cook line **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Chicken and queso sauce, see temps **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cut onions and peppers in reach in cooler at the end of the cookline **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef **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 food. Salt next to cleaners, wait area **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
|
10/09/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Bar - in between and behind appliances.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Hole in ceiling. Bag in box room.
- Basic - Ice buildup in ice cream freezer.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- 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. Inside bulk food containers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light not functioning. Kitchen and dishroom.
- Basic - Paper towel used as liner for food container.
- Basic - Ripped/worn tin foil used as non food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Unnecessary items on the premise. Bicycle.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Storeroom - bag in box room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beans at 56°F overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beans at 122°F in steam table - rapidly reheat to minimum 165°F for 15 seconds to hot hold. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beans at 56°F overnight.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Employee washed hands in a sink other than an approved handwash sink. In 2 compartment sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked beans.
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Beverage/keg walk in cooler.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment and under dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Hole in wall. Dish washing area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning. Dish washing area. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Storage area. **Repeat Violation**
- Basic - Unnecessary items on the premise. Bicycle.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in dish washing area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
|
7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bicycle in areas that may result in cross contamination. Storeroom area.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dirty gloves left on cleaned plates.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Light out at food prep area.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on kitchen floor. Box of iceberg lettuce.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storeroom - expose food.
- Basic - Outer openings not protected with self-closing doors. Broken.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- 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. Employee cutting iceberg lettuce. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site**
- 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. Walk in cooler.
- Intermediate - Soil residue in food storage containers.
|
1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- 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.(walk in cooler shelves)
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Observed floor and wall junctures not coved.(kitchen)
- Critical - Observed food stored on floor.(kitchen, walk in cooler and 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)
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Observed personal care item stored on food prep area.
- Observed residue build-up on nonfood-contact surface.(walk in cooler fan cover area)
- Observed ripped/worn tin foil used as shelf cover.(kitchen)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Observed unnecessary items on the premise.(bicycles)
- Observed wall soiled with accumulated black debris in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(rice at 127 degrees - kitchen) Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.(under sink at dish washing area)
- Wet mop not hung to dry. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed build-up of grease on nonfood-contact surface.(hood filters) Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.(do not cover cooked food while cooling)
- Observed gaskets with mold-like build-up.(reach in cooler at cook line)
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.(kitchen shelves)
- Observed single-service articles stored without protection from contamination. Repeat Violation.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(queso dip at 102 degrees) 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)
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
|
2/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.(bar)
- Critical - Hand wash sink lacking proper hand drying provisions.(kitchen)
- Critical - No handwashing sign provided at a handsink used by food employees.(bar)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed floor and wall junctures not coved.(bar area)
- Observed grease accumulated under cooking equipment.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Observed ripped/worn cardboard used as shelf cover.(dish washing area)
- Observed single-service articles stored without protection from contamination.(kitchen and storeroom) Repeat Violation.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Floors not maintained smooth and durable.(missing floor tiles - dish washing area)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(sugar container)
- Light not functioning.(kitchen)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(cook line)
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in beer cooler soiled.(bar)
- Observed nonfood-grade containers used for food storage.(walk in cooler) Repeat Violation.
- Observed single-service articles stored without protection from contamination.(cook line and rear storage area) Repeat Violation.
- Critical - Observed soil residue in storage containers.(walk in cooler)
- Critical - Observed uncovered food in holding unit/dry storage area.(kitchen and walk in cooler)
- 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.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(reach in across cook line)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop on machine)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- 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 - eggs)
- Observed nonfood-grade containers used for food storage.(walk in cooler)
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-service articles stored without protection from contamination.(kitchen)
- Critical - Observed uncovered food in holding unit/dry storage area.(taco chips in kitchen and walk in cooler)
- 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.
|
3/16/2011 | 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 and freezer) Repeat Violation.4
- Critical. Working containers of food removed from original container not identified by common name.(walk in cooler and freezer)
- Critical. Damaged thermometer in holding unit.(walk in cooler)
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.(wet mop on bag in box) 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 food stored on floor.(kitchen and bag in box)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in freezer)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.(rice) Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop on ice machine) Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(beverage walk in cooler - sauce)
- Observed ice scoop with handle in contact with ice.(bar) Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.3
- Observed nonfood-grade containers used for food storage.(cut lemon) Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed slime in the interior of ice machine.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(cook line and rear storage area) Repeat Violation.4
- Critical. No handwashing sign provided at a handsink used by food employees.(bar)
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Light not functioning.(walk in freezer)
|
11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 37-07-1 Observed wall soiled with accumulated dust.(kitchen)
|
9/13/2010 | Routine - Food | Call Back - Complied |
- 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.3
- Critical. Working containers of food removed from original container not identified by common name.(walk in cooler)
- Critical. Observed food being cooled by nonapproved method. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer)
- Critical. Observed cloth used as a food-contact surface.(under cutting board)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(for spices) Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop)
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee wearing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.3
- Observed employee with no hair restraint. Repeat Violation.3
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.3
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor.(under equipments) Repeat Violation.
- Observed wall soiled with accumulated dust.(kitchen)
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.(bar)
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9/13/10.
|
7/13/2010 | Routine - Food | Warning Issued |
- 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. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. Observed food being cooled by nonapproved method.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer) Repeat Violation.
- Critical. Observed food stored on floor.(walk in cooler) Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.(kitchen and walk in cooler) Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(prepping avacado) 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-use utensil not stored with handle above the top of potentially hazardous food and the container.(in bulk food containers)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed old food stuck to clean dishware/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments)
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(ice tea station) Corrected on Site.
- Observed grease accumulated on kitchen floor.(under cooking equipments)
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated grease.(cook area)
- Observed personal care item stored with food.(kitchen)
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.(soda syrup room)
|
3/23/2010 | 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)
- Critical. 1 cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical. Observed food stored on floor.(walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.(reach in coolers)
- Observed nonfood-grade containers used for food storage.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(kitchen equipments and bulk food containers)
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws)
- Observed single-service articles stored without protection from contamination.(kitchen)
- Critical. Vacuum breaker mising at hose bibb.(dish washing area)
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.(women)
- Critical. Hand wash sink lacking proper hand drying provisions.(dish washing and bar area)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(dish washing and bar area)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed moldy ceiling and fan area in walk in cooler.
- Light not functioning.(dish washing area)
- No copy of latest inspection report.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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