- Basic - Bowl or other container with no handle used to dispense food. Cup used inside the batter, upright Reach in cooler in kitchen **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Towel kept under the fry vegetable, on the shelf by cookline, manager moved **Corrected On-Site** **Repeat Violation**
- 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. Employee open bottle water on the shelf by dish machine, also inside the upright Reach in cooler in kitchen **Repeat Violation**
- Basic - Food stored in holding unit not covered. Container of stuffing meat in the chest freezer not cover and have a to go bag of food direct contact, manager moved **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in kitchen, employee moved
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler, stored yogurt inside
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by cookline **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour per manager on the shelf by dry storage room
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food temped at 48°-52°F, cooked vegetable, cooked chicken, beef, lamp, chicken, Reach in cooler by cookline, ambient. Temperature 48°F, manager ice down all food. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw shrimp above the container of cooked chicken, Reach in cooler by cookline, manager moved **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice accumulation around the rice warmer in kitchen , employee clean up **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Container of Cooked corn on the shelf above the Reach in cooler by cookline 94°F, suggested Time as Public Health Control since all food will be discarded after lunch Buffett. **Repeat Violation**
- 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. All food tempered at 48°-52°F, ambient temperature 48°F, manager ice down all the food
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of cooked vegetable and potatoes made yesterday Walk in Cooler **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner per Manager hang next to bar,
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used inside the batter container, upright double doors Reach in cooler by cookine **Repeat Violation** **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler by cookline **Warning**
- Basic - Clean equipment stored on floor. Ice bucket on the floor by ice machine **Repeat Violation** **Warning**
- Basic - Cloth used as a food-contact surface. Towel used under rice cake in container by buffet line, also, towel keep under fryer skimmer by grill **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On make table, cutting board have deep cut 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. Employee drinking in the cups on shelf above clean dish by Dish machine **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Walk in Cooler dripping water **Warning**
- Basic - Food stored under dripping water line. Water dripping and splash to butter, Walk in Cooler **Warning**
- Basic - Hood soiled with accumulated grease. Cookline **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Several Reach in cooler in kitchen **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Under prep table by Dish machine **Repeat Violation** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Per manager, establishment not sure where is the mop sink. Please contact plan review to find out where is the mop sink and used it. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 44°F cooked yesterday, upright Reach in cooler by cookine, corrective action taken, move to Walk in Cooler **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fry vegetable 120°F Buffett bar, corrective action taken, put back to deep fryer **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. A case of Shell eggs over bulk container of yogurt, Walk in Cooler **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bucket chlorine over 200 ppm, under prep table by Dish machine **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. On prep table by back door **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. Susmitha Kudumula expired on 10/15/2013 **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 89°F in a bowl with covered on the top of Reach in cooler by cookline **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. Cooked rice, rice cake, made yesterday have no date mark. Upright Reach in cooler by cookline and Walk in Cooler **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only Walter Aguilar is current, others are expired **Warning**
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1/30/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Ice bucket. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. By back door **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Batter. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Jugs of cooking oil. **Repeat Violation** **Warning**
- Basic - Clean equipment stored on floor. Ice bucket. **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. Back shelving. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several container at shelf on top of Dish machine **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Two door reach in cooler across from flat top grill at 60°F ambient. Corrective action taken TCS foods removed. Also, Walk in Cooler outside at 47° ambient **Warning**
- Basic - Ice scoop handle in contact with ice. Bar area **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By Dish machine **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By back door **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry goods, flour. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Terry cloth towel in direct contact with beef. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wet batter 60°F in reach in cooler across from flat top grill. Liquid butter held at room temp. Yogurt in cooler under bar 50°F. Raw chicken 47° pork 47° in Walk in Cooler. Low RIC across from grill holding cut tomato 55°F, cooked chicken 54°F, chicken wings 45°F. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Container of Shell eggs and raw chicken over donut balls. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. By back door **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine greater than 200ppn. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Front of Ice machine, by kitchen entree **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front bar. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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9/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. At end of buffet line and another entire table of plates/bowls unprotected.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Table with soups and other items.
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1/12/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Jug of cooking oil on floor.
- Basic - Hole in walls throughout. .
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. At end of buffet line and another entire table of plates/bowls unprotected.
- Basic - Single-service articles not stored inverted or protected from contamination. Dead roaches found in container.
- Basic - High Priority - Dead roaches on premises. In mop sink under dirty pans. Under dish machine and drain board area. In light shields. 4 dead in single service boxes on shelf in dry storage area. 6 dead on cook line floor. Approximately 50 dead observed. Operator was vacuuming up the dead ones except those in light shields. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 2 on paper towel dispenser by dish machine, 8-12 under dish machine, 2 on shelf by chest freezer, 2 on wall behind chest freezer, 1 on electrical outlet above chest freezer, 5 on wall in dry storage area behind a storage rack. 3 by bread oven. 1 on floor of cook line and 2 on behind 2 door reach in own cook line.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Table with soups and other items.
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1/11/2013 | Routine - Food | Emergency order recommended |
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees, ladies room.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. Jug of fry oil. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Numerous foods in reach in coolers. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name. Containers of spices.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. foam cup used to scoop flour
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. foam cup in flour product -no handle
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of flour container
- Observed build-up of mold-like substance on surface of nonfood-contact surface. fans in kitchen air return at back of restaurant hallway
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.-7/25/11
- Critical - Observed dead roaches on premises. 1 dead behind chest freezer 3 dead in dry storage at back 3-5 dead under 2 different seasonings rack Corrected on Site- cleaned up Terminix pest control 10/6/11-verified via invoice Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken curry - left in kitchen for use at lunch buffet- all other potentially hazardous food in walk in cooler noted - correct temperature
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried mushrooms and fried vegetables - cooked at 11am to be reheated to a minimum internal temperature of 165 F and discarded by 3pm - products not reused on dinner menu
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. samosa - walk in cooler -all other food products are date marked
- Critical - Working containers of food removed from original container not identified by common name. bullk flour dry storage /back room
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10/7/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
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7/25/2011 | Complaint Full | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. towels under cutting boards
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dishes of food and drinks- at clean dishes rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cooler gaskets
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. *2 dead storage room floor adjacent to prep *2 dead on floor near dishWASHER Corrected On Site- cleaned up with vacuum
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. *bulk potatoes, boiled and placed in a large bus tub and left on prep table to cool, temperatures below 135F
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish over peas- chest freezer
- Observed leaking pipe at plumbing fixture. handwash sink at dishMACHINE
- Critical - Observed live flies in kitchen. 4+ live flies
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *walk in cooler ; goat curry, chicken curry, onion sauce/saute *reach in cooler; lamb curry, chicken curry, lamb ribs
- Critical - Observed roach activity as evidenced by live roaches found *7 alive at food prep area back kitchen Corrected On Site- cleaned up with vacuum
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitation bucket
- Critical - Outer openings not protected with self-closing doors. back screen door
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lamb curry, chicken curry, bbq lamb
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7/22/2011 | Complaint Full | Warning Issued |
- No Violations Were Observed
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7/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed dead roaches on premises. 1 on floor, at right side of cookline, one on chlorine sanitizer container under dish machine, 3 in trap under hand sink next to dish machine, 5 under dish storage rack on floor next large chest freezer, 5 on floor next to water softener drum, 11 in trap on wall next to water softener drum, 1 on wall over prep table (table currently has food on it) next to entrance of kitchen, one under air handler in spice storage room, 1 in trap under dish storing table in server area at back of dining room, 1 on floor under table in same server area, 1 on shelf in wine/alcohol storage room, 15 behind toilet on floor in men's restroom, 3 behind toilet on floor and 4 under sink in cabinet in women's restroom. 1 on glass storage shelf, 5 under soda syrup storage rack, 7 in trap on wall, 3 on single service item storage rack, 2 under hand sink on floor, 1 on floor next to beer cooler, all behind bar. 1 on ground next to ice machine outside entrance of kitchen.
- Critical - Observed roach activity as evidenced by live roaches found. One on wall behind large wok on cookline, one behind prep sink next to dish machine, 2 on floor next to water softener drum, 1 on wall next to air handler in rear spice/flour storage room, 1 on dish washing rack on sanitized side of dish machine.
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6/27/2011 | Routine - Food | Warning Issued |
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- 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 - Toxic items properly stored
- Critical - Water source safe, hot and cold under pressure
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- 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 - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Personnel with infections restricted
- Critical - Thermometers provided and conspicuously placed
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Single upright cooler in kitchen
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen Repeat Violation.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. Behind bar
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair. At backdoor of kitchen Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. By backdoor of kitchen Repeat Violation.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Blue liquid, near bar.
- Critical. Violation: 46-02-2 Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Hasp lock on outside walkin cooler
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only. By chest freezer. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Behind bar and in outside storage container
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7/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in reachin cooler at 47-49F Repeat Violation from inspection 8/11/09
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Both upright reachin coolers, by cookline in kitchen. Two door cooler at 51F, single upright cooler at 50F Repeat Violation from inspection 8/11/09
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook chopping ready to eat food. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Single upright cooler in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. Behind bar
- Observed reuse of single-service articles. Plastic Milk container re-used. Corrected On Site.
- Critical. Observed screen in door torn/in poor repair. At backdoor of kitchen Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. By backdoor of kitchen Repeat Violation.
- Critical. Observed unlabeled spray bottle. Blue liquid, near bar.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Hasp lock on outside walkin cooler
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. By chest freezer. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. Behind bar and in outside storage container
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 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. Corrected On Site. This violation must be corrected by : 7/16/10.
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7/15/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/8/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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3/3/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Observed thermometer not calibrated.
- Critical. Observed frozen meat being thawed at room temperature.
- Critical. Observed raw meat stored on the floor in walk-in cooler.
- Critical. Observed raw meat over vegetables in walk-in cooler.
- Critical. Observed cloth under cutting board.
- Critical. Observed bare hand contact.
- Observed cutting boards with deep grooves.
- Observed foil being used on a shelf for storage.
- Observed door closure borken on walk-in cooler outside.
- Observed cloth not in sanitizer bucket.
- Critical. Observed ice machine with soil build-up in top.
- Observed dirty hood filters.
- Observed in use food utensils not properly being stored.
- Observed pipe leaking water under handwash sink.
- Critical. Observed no backflow on mopsink.
- Critical. Observed no towels in handwash sink.
- Critical. Observed 20-25 dead roaches behind chest freezer next to Tandori Oven.
- Critical. Observed 6 live roaches under and behind chest freezer next to Tandori Oven.
- Critical. Observed 20 live roaches behind chest freezer against connecting wall in kitchen.
- Critical. Observed 50-60 dead roaches behind chest freezer against connecting wall in kitchen.
- Critical. Observed 20-30 dead roaches behind double upright cooler, next to line in kitchen.
- Critical. Observed 5 live roaches behind double upright reach-in cooler next to line in kitchen.
- Critical. Observed 2 live roaches under 3 compartment sink in kitchen.
- Critical. Observed dead roaches in light shield in kitchen.
- Critical. Observed no self closure on back door of kitchen.
- Critical. Observed torn screen at bottom of screen door at back of kitchen.
- Observed floor under equipment very dirty and greasy.
- Observed hole in wall behind dish machine.
- Observed wall behind cook line covered in food debris and grease.
- Observed light shield missing in back area of kitchen.
- Critical. Observed splitter plug in use by chest freezer and on ceiling plug above prep cooler.
- Critical. Observed fuse panel door open. Corrected on site.
- Critical. Observed no food management certified person on premises.
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3/2/2010 | Routine - Food | Emergency order recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. traulson reach in-unit was repaired last week -another part is on order-NO POTENTIALLY HAZARDOUS PRODUCT SHALL BE STORED IN ANY UNIT NOT HOLDING 41 F OR BELOW-no food in unit-repair scheduled for tonight
- Critical. Violation: 08A-21-1 Self-service soup lacking adequate sneezeguards or other proper protection from contamination.
- Violation: 14-33-1 Observed equipment in poor repair. chest freezers
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. sterlite bulk bins
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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8/12/2009 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all food in Traulson-see stop sale -yogurt 52, eggplant 50, etc
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. placed back in oven
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. traulson reach in-unit was repaired last week -another part is on order-NO POTENTIALLY HAZARDOUS PRODUCT SHALL BE STORED IN ANY UNIT NOT HOLDING 41 F OR BELOW
- Critical. Self-service soup and plates lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed food stored on floor. walk in
- Observed equipment in poor repair. chest freezers
- Observed nonfood-grade containers used for food storage. sterlite bulk bins
- Critical. Equipment food-contact surfaces and utensils not sanitized. pots/pans Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. pilot light went out
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Establishment operating without a current Hotel and Restaurant license. expired 6/1/09
- No copy of latest inspection report.
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8/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/13/2009 | Routine - Food | Warning Issued |
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