- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler/chicken, walk in freezer/gyro meat **Corrected On-Site** **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Cook's line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook . **Warning**
- Basic - Floor tiles missing. Wait station area, back storage area. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Cook's line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage area. **Warning**
- Basic - Paper towel/cardboard used as liner for food container. Bacon on cook's line. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook's line. **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. On top of shelf cook's line. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook's line. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter/butter spread portion control packs 76 ° F, corrective action taken placed butter on ice. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers on table 70 ° F. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped/touched nose. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Shelled egg, cook's line reach in cooler. **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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue. Cook's line. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, stuffed peppers, roasted turkey, hamburgers, walk in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
|
09/22/2014 | Routine - Food | Warning Issued |
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 1 door on cook line **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Paint wearing off in dry storage area **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Ice machine **Warning**
|
08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cook line **Corrected On-Site** **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Inside of fryer doors **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Gyro meat **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Floor area(s) covered with standing water. Prep area **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Prep area **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 1 door on cook line **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Paint wearing off in dry storage area **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Turkey reached 41°f, sausage reached 42°f put in walk in freezer **Corrected On-Site** **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham put in walk in freezer reached 42°f **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad reached 43°f **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken put on ice reached 40°f **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. By dish machine **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. By dish machine **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cook line, by server station **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Books with no certificates filled out THIS MUST BE CORRECTED BY: 8/10/14 **Warning**
- Intermediate - No soap provided at handwash sink. By cook line **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 1 door on cook line **Warning**
- 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 **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Ice machine **Warning**
|
6/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Reach in cooler white sauce
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gasket of storage unit (old cooler that no longer works)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Exterior ice bin
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. By dishroom
- Basic - Floors not maintained smooth and durable. Low grout in dish sink
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets/seals on holding unit in poor repair. 1 door freezer on cook line
- Basic - Ice scoop handle in contact with ice. Ice machine **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk ins
- Basic - Missing drain plug at dumpster.
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line 1 door stand up
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Stored food not covered in walk-in freezer. Fish **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Storage, by prep front table
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage Put in walk in freezer reached 39°f in 20 minutes **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Fish over vegetables **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over fish **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cocktail sauce
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Placed in walk in cooler reached 46°f in 10 minutes **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. First aid/hydrogen peroxide above dishwasher next to clean equipment
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine turned strip purple than white **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside sides **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. By dish sink
- Intermediate - Handwash sink used for purposes other than handwashing. Spatula in sink **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Water filter not changed according to manufacturer's instructions.
|
3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Reach in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Damaged hood filter from automatic fire suppression/exhaust system.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning. Kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. 1 compartment sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Spring mix cold held at greater than 41 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink and mop sink. Dish washing area and outside mop sink.
- 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 - Non-pitting surface rust on food-contact equipment. Reach in cooler shelves/racks at end of cook line.
- Intermediate - Paper towels at handwash sink not dispensing. Kitchen.
- 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 - 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 - Spray bottle containing toxic substance not labeled.
- Intermediate - Water filter not changed according to manufacturer's instructions. 2/27/10 - for bag in box.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - ice machine.
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles missing. Dish washing area
- Basic - Floors not maintained smooth and durable. Low and missing grout
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood filters in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Service area
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packs on tables for 3 hours 78° **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Feta,Sliced cheddar , mozzarella 58° all moved to walk-in cooler ;creamers on tables at 78° for 3 hours**Corrected On-Site**,
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Ham and sausage 58° all moved to walk-in cooler **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 58° all moved to walk-in cooler **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 58° all moved to walk-in cooler **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of window cleaner **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in towel bucket 200 PPM **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish washing area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing area low pressure
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 3 door line reach-in cooler at 60° all food moved to walk-in cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner **Corrected On-Site**
|
6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Cooks line and preperation area
- Basic - Floor tiles missing. Dish washing area
- Basic - Hood filters in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Chipping and rusted
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Well water testing report/documentation is not available upon request. Ladies restroom
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers and butter mix packs on each table 70? product removed **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 cold held at greater than 41 degrees Fahrenheit.sliced American and provolone cheese 55? stocked above flood rim of pan , product repackaged and moved to cool **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. Dish washing area / cooks line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in walk- in cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
|
1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Floors not constructed easily cleanable. low grout levels through out kitchen
- Floors not maintained smooth and durable. broken and missing tiles in dishwashing area
- Critical - No conspicuously located thermometer in holding unit.service area Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cooks line Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. removed at operators accord Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.line freezer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced mozz,shredded chedder
- Critical - Observed soil buildup inside ice bin.service area
- Observed walk-in cooler gasket torn/in disrepair. service area reach-in
- Obseved hood filters in disrepair.
- Critical - Outer openings not protected with self-closing doors.backdoor Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken pot pie,cooked rice,meatballs and sauces
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusted racks
- Wall not smooth and easily cleanable. barewood in service area
|
9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable. broken ,cracked tiles and low grout in dishwashing area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No suitable facilities provided to store employee clothing and other possessions.javket on food rack in storage area
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on clean gloves Repeat Violation. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad,slaw 48 degrees ,creamers on table at 45 degrees service area reach-in Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk,cheese in walk-in
- Observed residue build-up on nonfood-contact surface.walk-in racks
- Critical - Observed uncovered food in holding unit/dry storage area.walk-in freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats,slaw
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when going from raw to ready-to-eat
|
1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Outer openings protected from insects, rodent proof
- Outside storage area clean, enclosure properly constructed
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Employee hygiene
- Employee lockers provided and used, clean
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
|
8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. missing tile in dishwashing area
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. 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 changing gloves Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. rinsed and reused mixing bowl in handsink
- 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 hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 74 creamers ,74 margarine
- Observed single-service articles improperly stored. not inverted
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.service area reach-in
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusted
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/27/2011 | 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. in walk-in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 55,creamers 50 left on tables
- Observed ice scoop with handle in contact with ice.service area
- Critical. Observed hand wash sink used for purpose other than washing hands. cooks line full of towels
- Observed employee with no hair restraint.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. line freezer ,reach-in
- Critical. Hand wash sink lacking proper hand drying provisions.service area,cooks line
- Critical. Outer openings not protected with self-closing doors. backdoor
- Floors not maintained smooth and durable.missing tile in dishwashing area
- Observed food debris accumulated on kitchen floor. freezer
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No suitable facilities provided to store employee clothing and other possessions. jacket on bread rack
- Carbon dioxide/helium tanks not adequately secured.
|
12/16/2010 | 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.walk-in
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooks line reach-in ,service area reach-in
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.storage
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
|
10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. 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
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese @65 degrees ,cut melon @55 degrees ,potato salad @54 degrees Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.sausage @ 78 degrees ,gyro not turning and @56 degrees Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooks line reach-in ,service area reach-in
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food re-served to customers. butter packs and creamers left on table for each guest
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. cooks line reach-in
- Critical. Observed raw animal food stored over ready-to-eat food.walk-in
- Critical. Observed food stored on floor. walk-in
- Critical. Observed cloth used as a food-contact surface. with bacon on cooks line
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cook afte touching face
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ice scoop with handle in contact with ice.ice machine ,service area Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. 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. cook Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook Corrected On Site.
- Critical. Observed employee eating while preparing food. cooks line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.freezer
- Observed residue build-up on nonfood-contact surface.storage bins
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Observed food debris accumulated on kitchen floor.storage area
- Observed attached equipment soiled with accumulated dust.walk-in fan covering
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.storage
- Critical. Observed toxic item stored by food. storage
- Critical. Observed toxic item stored by utensils. spraybottle on dish shelf on cooks line
- Critical. Observed unlabeled spray bottle. cooks line
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/5/10.
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 10/5/10.
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw pork stored next to cooked turkey in WICOOLER. Corrected On Site.
- Critical. Observed box on WIFREEZER floor. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on cooking equipment.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
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