- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Black beans **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back kitchen area very soiled
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food storage container/container lid cracked or broken. Plastic container cracked and broken
- 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. Flour scoop handle in product
- Basic - Single-service articles not stored inverted or protected from contamination. Go plates not inverted **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes and other prepared produce items in walk in cooler
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Hood soiled with accumulated grease. **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**
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5/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **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**
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5/9/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. One stall missing covered waste receptacle. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. MSG. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork, steak on a Bain Marie, reheated to 165°F **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 116°F on a steam table, reheated to 165°F **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cookline. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Black beans. Discarded. **Corrected On-Site** **Repeat Violation**
- 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. cut tomato, cut lettuce at the front counter. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on the rotisserie oven at 89°F, reheated to 165°F **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Drystorage area, insecticide, paint. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - No three-compartment sink provided is provided for warewashing. No three compartment sink provided for big equipment (pots) **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Blake beans.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes, yuca, ribs on the walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
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9/9/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Covered waste receptacle not provided in women's bathroom. One stall without covered waste receptacle.
- Basic - Floor area(s) covered with standing water. Cook Ine
- Basic - Floors not maintained smooth and durable. Cookline
- Basic - In-use ice scoop stored on soiled surface between uses, on top of ice machine. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour, MSG **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. Confirmation no. 127063401 **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans overnight in a cooler found at 57-62?F. Discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meats at 57?F after 1h in the steam table, reheated to 165?F **Corrected On-Site** **Repeat Violation**
- High Priority - Pots or other cooking equipment not being sanitized. Run through the dish machine. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans, discarded. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No three-compartment sink provided is provided for warewashing. Big equipment cannot be washed in the dish machine.
- Intermediate - Nonfood-grade basting brush used in food. **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. Ribs, potatoes, yuca in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site** **Repeat Violation**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, sauces, salads, ribs in the walk in cooler. Repeat Violation.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. spray bottle with water.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeeze bottle with sauces, vinnegar. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, pork, plant foods in a cookline fliptop reach in cooler. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. warewashing area.
- Violation: 37-03-1 Observed wall in disrepair. backdoor area, warewashing area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. front lline display reach in cooler.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. sanitizer, windex. Repeat Violation.
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8/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans overnight in the walk in cooler at 56 degrees fahrenheit. Corrected On Site. discarded.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. front lline display reach in cooler.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open soda in a cooler. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut lemons. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed floor area(s) covered with standing water. warewashing area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer. Corrected On Site. 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. ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant foods at the prep area. Corrected On Site. explained and implemented time control procedure. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad, ribs, poultry in the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salads in the front line reach in cooler. the unit was off, operator turned the unit on. Corrected On Site. 39 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, pork, plant foods in a cookline fliptop reach in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw meat over cooked plant foods in a cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. sanitizer, windex. Repeat Violation.
- Observed wall in disrepair. backdoor area, warewashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, sauces, salads, ribs in the walk in cooler. Repeat Violation.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. meats. Corrected On Site. implemented time control procedure. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with water.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces, vinnegar. Repeat Violation.
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8/20/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. desserts reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, fish in a fliptop reach in cooler, (double container). Corrected On Site. moved inside the cooler. 41 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan, rice pudding, pies in the dessert reach in cooler. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at the prep area. Corrected On Site. moved to the walk in cooler and iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plantains, yuca. Corrected On Site. implemented time control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads ar the front counter. Corrected On Site. implemented time control procedure.
- Critical - Observed unlabeled spray bottle. windex. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, pork potatoes in the walk in cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. beef, chicken in a steam table. Corrected On Site. reheated to 165. degrees fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Critical - Working containers of food removed from original container not identified by common name. flour, salt, sugar, not labeled in english.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces.
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5/2/2012 | 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.Black beans. wi cooler, operator in charge discarded product. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beans, wi cooler, Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, 3 gallons of beans. See 3d. Corrected On Site.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food stored on floor.Wi cooler, Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Chicken, beef. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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5/4/2011 | 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. cooked potatoes in walk-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatosalad in walk-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs, cooked fish in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, potatosalad , tatoes, fish in walk-in cooler 43-47 degrees. has been put on ice immediately by staff. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes on top of frontline holding unit at 105-125 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 47 degrees. Unit was turned down on thermostat and observed blowing 40 degrees at end of Inspection. Mgr was told to keep checking this unit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken next to ready to eat lettuce, tomatoes, etc on cookline Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in prep sink in kitchen Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- 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. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. washing dishes/utensils/sheetpans in prepsink on cookline without sanitizing Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. preptable tops
- Observed build-up of grease on nonfood-contact surface. hoodfilters Repeat Violation.
- Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. several shelfs
- Critical. No handwashing sign provided at a handsink used by food employees. handwash sink on cookline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with unprotected hole in the middle of the door and large gap/showing light on bottom of door.
- Critical. Observed unlabeled spray bottle. brownish liquid in spray bottle on cookline Repeat Violation.
- Critical. Observed unlabeled spray bottle. yellow liquid in dining room/wait station Repeat Violation.
- Critical. Observed unused opening in panel box unprotected. Panel by backdoor. For reporting purposes only.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Foods handled with minimum contact
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
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6/30/2010 | 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. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. Corrected On Site.
- 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 ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed build-up of grease on stoves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed row waste water on ground of establishment. Corrected On Site.
- Observed leaking pipe at handwash sink, kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not constructed easily cleanable, tiles in disrepair, cook's line.
- Observed wall in disrepair, WI cooler.
- Lights missing the proper shield, sleeve coatings or covers.Hood's system.
- Observed personal care item stored with food.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Critical. Insecticide/rodenticide use not in compliance with regulations.
- Observed clean linens stored in improper location.
- Critical. Emergency light in disrepair, ladys room. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, beef, chicken, beef sauce, buffet salads.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, WI cooler.
- 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 ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Drain cover(s) missing, handwash sink, kitchen.
- Critical. Observed men's room facility not clean.
- Observed unnecessary items stored in garbage enclosure.
- Floors not maintained smooth and durable.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/6/2008 | Routine - Food | Warning Issued |
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