- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Equipment in poor repair. Door to WIC not closing and maintaining seal employees using block to keep door closed. **Warning**
- Basic - Floor tiles missing. In kitchen by three three comp sink not set up and cook line **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives on cook line in water 117 F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In WIC Cooked beef 45 F, red sauce 45 F, raw beef 45 with ambient temp 46 F corrective action taken food iced down and repair service called. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash in bar **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. **Warning**
- Intermediate - Walk-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. WIC ambient temp 46 F **Warning**
|
8/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice container **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Equipment in poor repair. Door to WIC not closing and maintaining seal employees using block to keep door closed. **Warning**
- Basic - Floor tiles missing. In kitchen by three three comp sink not set up and cook line **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives on cook line in water 117° F **Warning**
- Basic - Soiled reach-in cooler gaskets. RIC unit across from grill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In WIC Cooked beef 45° F, red sauce 45° F, raw beef 45° with ambient temp 46° F corrective action taken food iced down and repair service called. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over container of red sauce in WIC. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash in bar **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site** **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. **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. Red sauce, cooked beef in WIC **Warning**
- Intermediate - Walk-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. WIC ambient temp 46° F **Warning**
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8/2/2013 | Routine - Food | Warning Issued |
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed one pair of tongs at cookline used to handle raw chicken then also used to handle cooked chicken to plate up. **Warning**
- Basic - Food stored on floor. Observed bucket of raw fish, bucket of lard, two separate bins of cooked tortilla chips stored on floor throughout kitchen **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front service bar handsink at restaurant entrance. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Multiple bulk white powder bins throughout kitchen **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken at 117f and cooked beef at 109f at cookline steam table. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cookline employee handle raw chicken then directly handle cut onion and tortilla shell without washing hands inbetween tasks. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front service bar handsink at entrance to restaurant. **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. Observed cookline stand up black refrigerator at ambient temperature of 48f. **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. Many cooked items in walk in cooler including meat, rice, and sauces. **Warning**
|
3/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In multiple bulk food on trainers throughout kitchen **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline **Warning**
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed one pair of tongs at cookline used to handle raw chicken then also used to handle cooked chicken to plate up. **Warning**
- Basic - Food stored on floor. Observed bucket of raw fish, bucket of lard, two separate bins of cooked tortilla chips stored on floor throughout kitchen **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front service bar handsink at restaurant entrance. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Multiple bulk white powder bins throughout kitchen **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken at 117?f and cooked beef at 109?f at cookline steam table. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cookline employee handle raw chicken then directly handle cut onion and tortilla shell without washing hands inbetween tasks. **Warning**
- 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. Observed cookline employee handle shredded cheese and cut onion with bare hand to garnish customer's plate. Items were not heat treated after bare hand contact occurred. **Warning**
- High Priority - Employee washed hands with no soap. Cookline after handling raw beef **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw fish at 50?f in bucket near cookline. Observed cooked chicken at 50?f and cooked beef at 52?f in cookline stand-up black refrigerator. Observed cooked chicken at 47?f, cooked rice at 49?f and sauce at 45?f in walk in cooler. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front service bar handsink at entrance to restaurant. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink **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. Observed cookline stand up black refrigerator at ambient temperature of 48?f. **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. Many cooked items in walk in cooler including meat, rice, and sauces. **Warning**
- Intermediate - Walk-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. Observed walk in cooler at ambient temperature of 47?f **Warning**
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3/19/2013 | Complaint Full | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. stewed chicken 123f
- Floors not maintained smooth and durable. large areas of the kitchen
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. prep line
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. mens restroom Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. wic Repeat Violation.
- 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. 7 employees expired certification
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. final step should be sanitization
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef roast upright ric 46f
- Critical - Observed uncovered food in holding unit/dry storage area. chicken wic
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. for ice machine datemark
- Wet mop not hung to dry.
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11/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices.proper timees to wash hands
- Light not functioning. wic
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- 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
- Observed residue build-up on nonfood-contact surface. top of cooler sticky
- Critical - Observed toxic item on premise that is not required for the operation of establishment. pest spray by 3/c
- Critical - Observed uncovered food in holding unit/dry storage area. soup beef wic
- Observed utensils stored in crevices between equipment. knives
- Observed worn, torn and/or soiled floors/carpeting. badly broken by 3/c sink
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. tamales
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Abrasives and detergents not thoroughly rinsed from cooking equipment.pans
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above.
- Critical - Employees not informed of acceptable sanitary practices. proper handwash and washing hands before applying of gloves
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. cookline
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. across from oven, not current ly affecting ambient temperature
- Observed grease accumulated under cooking equipment. cooking area
- Critical - Observed hand wash sink used for purpose other than washing hands. 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. rice, flour
- Critical - Observed improper use of detergent-sanitizer when there is no distinct water rinse. way strong Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating, left ch/record form
- Critical - Observed presetting of unwrapped silverware.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppm Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. only employees allowed
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 39-07-1 Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
|
12/3/2011 | Routine - Food | Call Back - Complied |
- 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. sauces Repeat Violation.
- Critical - Violation: 12A-13-1 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.
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. over entrance to kitchen extreme buildup
- Violation: 39-07-1 Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Violation: 53B-08-1 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. Pro
|
9/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Class K portable fire extinguisher not within 30 feet of high hazard cooking area. For reporting purposes only. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken stove top
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Critical - Hot water not provided/shut off at employee hand wash sink. bar hw sink
- Light not functioning. walk in
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed chips re-served to customers.
- 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.
- Observed employee with ineffective hair restraint. waitstaff
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair. handles missing ric
- Observed moldy ceiling tiles and/or air conditioning vent covers. over entrance to kitchen extreme buildup
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. sauces over rte salad items
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed toxic item stored by food.
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 1/2 lb chicken
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. spreadsheet no longer accepted
- Fogging device not maintained/cleaned as required.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. bar area Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed food stored on floor. meats Corrected On Site.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- 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. non handled bowl for cooked beans
- Observed moldy ceiling tiles and/or air conditioning vent covers. restrooms
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. cooler rear exit
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical - Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, thawing and subsequent cooking times while being thawed under running water.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- must have approved training spreasshet no longer acccepted
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5/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices. handwash datemarking
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- 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. 4 employees
- Critical - Observed chips re-served to customers. Corrected On Site.
- Critical - Observed food stored on floor. tomatoes wic Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temp
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. haandle ric broken employes cntaminate hands when opening
- Critical - Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served. sauces
- Observed residue build-up on nonfood-contact surface. slide tray
- Observed reuse of single-service articles. for storagee Corrected On Site.
- Critical - Observed small flying insects in bar area. dumpster
- Observed unnecessary items on the premise. rear storage
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. bottom of second exit door large air gap
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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4/12/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. slide tray
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. 3 employees certifications expired
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4/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. pay asap
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No Certified Food Manager for establishment.
- Critical - No professional hygiene and/or foodborne illness training provided. 3 employees certifications expired
- Critical - Observed an employee dumping mop water in the three-compartment sink. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. walkin chicken soup stock
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef prep 47f quick chill Corrected On Site.
- Observed residue build-up on nonfood-contact surface. slide tray
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 100 plus chlorine
- Critical - Observed screen in door torn/in poor repair.
- Observed unnecessary items on the premise. personal items
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. too strong concentrations
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Critical - Stop Sale issued due to adulteration of food product. soup dripping into ready to eat shrimp
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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2/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed open containers of coffee creamers re-served to customers. Corrected On Site.
- Critical. Observed chips re-served to customers. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. chicken sauces wic
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee eating while preparing food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Hand wash sink lacking proper hand drying provisions. bar sink Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees working
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1/8/2011 | Routine - Food | Warning Issued |
- still need self closer rear door
- still need sign and proper waste receptacle at handsink
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11/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair. rear door
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- Critical. Violation: 53B-08-1 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. Pro
|
8/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair. rear door
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- Critical. Violation: 53B-08-1 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. Pro
|
8/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 02-08-1 Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. not using hot water none available
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical. Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. restroom used by employees
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair. rear door
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- Critical. Violation: 53B-08-1 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. Pro
|
7/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. meats and ready to eat Corrected On Site.
- Critical. Observed uncovered food in holdmeats wic
- Critical. Observed employee improperly washing hands. not using hot water none available
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical. Water pressure lacking at fixtures that require the use of water.
- Critical. No handwashing sign provided at a handsink used by food employees. restroom used by employees
- Critical. Outer openings not protected with self-closing doors. rear door broken
- Critical. Observed screen in door torn/in poor repair. rear door
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. too dark rear areas
- Critical. No Certified Food Manager for establishment.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Pro
|
7/2/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 33-13-1 Observed non-bagged garbage in dumpster.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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2/5/2010 | 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. many products wic
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. angus beef
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. by ice machine Repeat Violation.
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. restroom, service bar
- Observed non-bagged garbage in dumpster.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. large air gap rear door
- Critical. Observed screen in door torn/in poor repair. rear of kitchen
- Critical. Observed toxic item stored in food preparation area. spray on cold hold
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No professional hygiene and/or foodborne illness training provided. Repeat Violation.
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11/24/2009 | 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. sauces in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over veggies in reach in cooler across from stove.
- Critical. Observed cloth used as a food-contact surface. cilantro in walk in cooler. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Observed toxic item stored in food preparation area. all pupose cleaner near chip storage. Corrected On Site.
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9/30/2009 | 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. shrimp
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken taken for ice bath Corrected On Site.
- Critical. Observed chips re-served to customers. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw seafood over cooked Beef Corrected On Site.
- Observed ice scoop with handle in contact with ice. bar
- Observed employee with ineffective hair restraint. wait staff
- Observed ripped/worn tin foil used as shelf cover. ric on line
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old food stuck to clean dishware/utensils.
- Observed residue build-up on nonfood-contact surface. between equipment
- Observed gaskets with slimy/mold-like build-up.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar area
- Missing drain plug at dumpster.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. gap bottom of second rear door
- Critical. Observed toxic item stored by utensils spray can by dishware
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided. fax 2392787359
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit storage area. sauces in walk in cooler
- Critical. Observed uncovered food in holding unit storage area. seafood in walk in cooler
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/12/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/10/2008 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Warning Issued |
| No report available. | 10/1/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/4/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/30/2008 | Routine - Food | Warning Issued |
| No report available. | 8/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/21/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/9/2008 | Routine - Food | Call Back - Extension given, pending |
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