- Basic - Exterior door has a gap at the threshold that opens to the outside. At side door of adjacent bar
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty exterior of cooler in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
3/7/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Exterior door has a gap at the threshold that opens to the outside. At side door of adjacent bar
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. On dusty shelf **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Above cookline area
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty exterior of cooler in kitchen
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Perp line
- High Priority - Medicine stored in refrigerator/cooler with food. On prep table **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 25 fresh droppings on floor by rear drinks concentrate rack located at rear of kitchen, 3 semi fresh on top of drinks concentrate boxes at rear rack, approximately 7 -10 dry droppings on floor in dry goods storage room, approximately 2 semi fresh behind ice machine in kitchen, 2 fresh droppings on shelf above kitchen prep table, approximately 15- 20 fresh and semi fresh droppings on floor behind equipment at frontline open bar located in dining room . **Repeat Violation**
- High Priority - Small flying insects in bar area. Tiny flies by adjacent bar room located across walkway
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bleach gallon on preptable **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
3/6/2013 | Complaint Full | Emergency order recommended |
- Basic - Grease accumulated under cooking equipment. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit . Raw. Chicken, cheese in cookline cooler at between 48-50 **Admin Complaint**
- High Priority - Rodent activity present as evidenced by rodent droppings found.Approximately 50-75 fresh rodent dropping on floor by rear dry goods area , approximately 8 fresh rodent droppings on drinks concentrate by rear dry goods , approximately 20 fresh rodent droppings in rear 2nd dry goods room, approximately 20 fresh rodent droppings behind reach in freezer in kitchen . Approximately 25 fresh rodent droppings in box of sugar on shelf**Admin Complaint** **Admin Complaint**
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
|
1/26/2013 | Routine - Food | Emergency Order Callback Not Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit . Raw. Chicken, cheese in cookline cooler at between 48-50 **Admin Complaint**
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
|
1/26/2013 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
|
1/25/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. 2nd bar **Admin Complaint**
- Basic - Carbon dioxide/helium tanks not adequately secured. 2nd bar **Admin Complaint**
- Basic - Covered waste receptacle not provided in women's bathroom. 2 nd bar **Admin Complaint**
- Basic - Drain cover(s) missing. In kitchen y cookline **Admin Complaint** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Admin Complaint**
- Basic - Interior of microwave soiled with encrusted food debris. **Admin Complaint**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Admin Complaint**
- Basic - Waste line missing at soda gun holster. At bar **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit . Raw. Chicken, cheese in cookline cooler at between 48-50? **Admin Complaint**
- High Priority - Rodent activity present as evidenced by rodent droppings found.Approximately 50-75 fresh rodent dropping on floor by rear dry goods area , approximately 8 fresh rodent droppings on drinks concentrate by rear dry goods , approximately 20 fresh rodent droppings in rear 2nd dry goods room, approximately 20 fresh rodent droppings behind reach in freezer in kitchen . Approximately 25 fresh rodent droppings in box of sugar on shelf**Admin Complaint** **Admin Complaint**
- High Priority - Stop Sale issued due to adulteration of food product. Box sugar ripped by rodent activity
- Intermediate - Cold holding equipment incapable of 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. Cookline cooler . Items between 48-50?f **Admin Complaint**
- Intermediate - Encrusted, soiled material on slicer. **Admin Complaint**
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Admin Complaint**
|
1/25/2013 | Routine - Food | Emergency order recommended |
- Critical - No proof of certified food manager.
- Critical - Observed 3 small dead roaches by bar.
- Critical - Observed 8-10 old, dry rodent droppings on shelves by dry storage.
- Observed CO2 tanks not secured.
- Critical - Observed Hotel and Restaurant license delinquent: Expired 6-1-12. (Administrative complaint).
- Critical - Observed beef, chicken, cheese at 48 degrees - 50 degrees F in cooler - Walkin
- Observed bowl used as scoop in flour.
- Observed employee clothing on top of foods/food equipment.
- Critical - Observed employee not wash hand when necessary.
- Critical - Observed fire extinguisher not mounted - in dry storage area on floor.
- Observed foods not covered in walk in cooler - Flour.
- Observed freezer (chest) in poor codition. (Kitchen).
- Critical - Observed handwash sink blocked - kitchen.
- Critical - Observed handwash sink used for holding items - foods.
- Critical - Observed heavy grease build up behind cooling equipment.
- Observed heavy soiled floors throughout.
- Observed leak behind ice machine.
- Observed missing ceiling tiles kitchen/restroom.
- Observed mop not hung to dry - filthy mop water.
- Critical - Observed no covered trash in women's restroom.
- Observed no drainl cover in kitchen drain.
- Critical - Observed no handwash sign in restrooms.
- Observed no last inspection available.
- Critical - Observed no self closing door to rear door 2nd Bar.
- Critical - Observed no self-closing door to restroom 2nd bar.
- Critical - Observed no towels at hand wash sink.
- Critical - Observed numerous tiny flies at bat and rear dry storage.
- Observed oil containers on floor.
- Observed old labels stuck to cleaned pans.
- Observed prepared foods not date marked - Rice in WIC.
- Critical - Observed processed foods not date marked - ham, cheese in WIC.
- Observed raw eggs over vegtables in walk in cooler.
- Observed residue on numerous exterior of equipment and shelves. Food containers throughout.
- Critical - Observed soiled interior microwave.
- Critical - Observed soiled ladies restroom - paper towels on floor.
- Critical - Observed soiled slicer.
- Observed soup not reheated to 165 degrees (overnight soup).
- Observed standing water behind ice machine.
- Observed wet nesting on cleaned pans.
- Observed worn strainer.
- Critical - Obseved cold holding equipment not maintaining foods to below 41 degrees F: Workline cooler.
- Critical - Stop sale issued; do not use cooler until it maintains foods at below 41 degrees F.
|
11/5/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, superior brand upright cooler, must not use until repaired.
- Floors not maintained smooth and durable, broken tiles in kitchen.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime, mold like substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of cooklinne reach-in cooler heavily soiled with accumulation of food residue.
- Observed moldy water damaged ceiling tiles in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese and deli meats at 47f in upright reach in cooler.Operator moved food to walk in cooler.
- Observed residue build-up on nonfood-contact surface, handsink.
- Observed wall soiled with accumulated black debris behind haandsink.
- Waste line missing at soda gun holster, bar area.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NUMEROUS FOOD CONTAINERS WITH BOWLS AS SCOOP
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. NUMEROUS IN KITCHEN Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. BLOCKED BY EQUIPMENT
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. POOL/ BAR LOCATED NEXT DOOR
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. HEAVY BUILD UP Repeat Violation.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. HEAVY BUILD UP OF GREASE AND OIL UNDER EQUIPMENT IN KITCHEN THROUGHOUT
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1/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. POOL/ BAR LOCATED NEXT DOOR
- Food-contact surface not smooth and easily cleanable. RUSTY INTERIOR OF MICROWAVE
- Critical - Hand wash sink lacking proper hand drying provisions. BY DISHMACHINE , Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY EQUIPMENT
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. IN USE KNIVES /UTENSILS IN SANITIZERBUCKET :PREPLINE
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. BY DISHMACHINE
- 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. NUMEROUS EMPLOYEES
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. EXTERIOR OF MICROWAVE WITH TAPE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. FOILED COUNTERS NOT MAINTAINED Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE NOT WASH HANDS BETWEEN CHANGING GLOVES OR PUT ON GLOVES Repeat Violation. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. COOK UNAWARE OF MINIMUM COOK TEMPERATURES FOR BEEF
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. CHEMICAL ITEMS IN HANDSINK
- Critical - Observed food stored on floor. BOX EGGS IN WALKIN COOLER Repeat Violation. Corrected On Site.
- Observed grease accumulated on kitchen floor. HEAVY BUILD UP OF GREASE AND OIL UNDER EQUIPMENT IN KITCHEN THROUGHOUT
- Observed grease accumulated under cooking equipment. HEAVY BUILD UP Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NUMEROUS FOOD CONTAINERS WITH BOWLS AS SCOOP
- Critical - Observed interior of microwave soiled. HEAVY SOIL BUILD UP IN MICROWAVE : COOKLINE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. NUMEROUS IN KITCHEN Repeat Violation.
- Observed nonfood-contact equipment in poor repair MISSING KNOB AT BACK DOOR Repeat Violation.
- Observed personal care item stored with food. NUMEROUS EMPLOYEE ITEMS OVER FOODS AND UTENSILS IN KITCHEN AND NAR Repeat Violation.
- Observed single-service articles improperly stored. ITEMS NOT INVERTED
- Observed single-service items stored on floor. BOXED CUPS IN OUTSIDE STORAGE ROOM
- Critical - Observed toxic item stored by food. SANITIZERBUCKET NEXT TO AND NEAR FOOD PREPLINE Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Plumbing system in disrepair. CONDENSATION DRIP IN WALKIN COOLER
- Wall not smooth and easily cleanable. STEEL PANELS BY HANDSINK NOT FLUSH / SMOOTH Repeat Violation.
- Waste line missing at soda gun holster. NUMEROUS THROUGHOUT Repeat Violation.
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11/14/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
11/2/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
3/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. BOWLS USEED AS SCOOP
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. FOILED COUNTERS NOT MAINTAINED Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING VEGETABLES Repeat Violation. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTER Repeat Violation.
- Observed grease accumulated on kitchen floor. COOKLINE Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. COOKLINE Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Observed personal care item stored with food. EMPLOYEE ITEMS OVER FOOD Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TEMPURA BATTER AT 90 F AT COOKLINE COUNTER Corrected On Site. VOLUNTARILY DISCARDED
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP ATBACK DOORS Repeat Violation.
- Waste line missing at soda gun holster. NUMEROUS THROUGHOUT AT BARSS Repeat Violation.
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2/21/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTATOES
- Critical. Observed potentially hazardous food thawed at room temperature. CHICKEN Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER BREAD IN WALKIN COOLER Repeat Violation. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK TOUCHING BREAD BAREHAND CONTACT Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON GLOVES , BETWEEN CHANGING GLOVES Corrected On Site.
- Observed nonfood-contact equipment in poor repair MISSING KNOB TO BACK DOOR
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTY SHELVES, FOILED COUNTERS NOT MAINTAINED Repeat Violation.
- Critical. Observed missing/inaccurate warewashing machine data plate. DISHMACHINE RESOVOIR SOILED
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. COOKLINE COOLER Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTER
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF EQUIPMENT :MICROWAVE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COUNTERS AND SHELVES , FOOD CONTAINER
- Waste line missing at soda gun holster. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. BAK SINK AND BAR
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. GAP AT BOTTOM OF BACK DOOR Repeat Violation.
- Observed grease accumulated under cooking equipment. COOKLINE
- Observed wall in disrepair. STAINLESS STEEL WALL NOT FLUSH AGAINST WALL Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. WALKIN COOLER
- Critical. Observed toxic item improperly stored. SANITIZING BUCKET NEXT TO FOOD .PREP TABLE Corrected On Site.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/25/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Floors, Walls, and Ceilings. Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or applications may be used for safety reasons.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
|
6/18/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- 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.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Critical. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Floors, Walls, and Ceilings. Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or applications may be used for safety reasons.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
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6/17/2010 | Routine - Food | Emergency order recommended |
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. CRACK IN BACK DOOR.
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6/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. MANDARIN ORANGEAND TUNA
- Critical. Observed food with mold-like growth. LETTUCE ON COOKLINE
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE CHEESE IN REACH IN COOLER
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVING RUSTED
- Observed knife block in use to store knives.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. ICE BUILD UP ON SHELVING OF REACH IN FREEZER
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH IN COOLER EXTERIORS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING
- Observed leaking pipe at plumbing fixture. ICE MACHINE PIPE
- Drain cover(s) missing.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Observed dead roaches on premises. 13 DEAD, BACK STORAGE, BY HANDSINK, DISHWASHING AREA, WAITSTATION, AND BAR.
- Critical. Observed roach activity as evidenced by live roaches found. 7, BACK STORAGE, BY HANDSINK, DISHWASHING AREA, WAITSTATION, AND BAR.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. CRACK IN BACK DOOR.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair. BASEBOARD
- Wall not smooth and easily cleanable. STAINLESS STEEL WALL NOT FLUSHED AGAINST WALL
- Lights missing the proper shield, sleeve coatings or covers. WALK IN COOLER
- Critical. Observed toxic item stored by food. ABOVE SPICES ON COOKLINE Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. CIGARETTES ON COOKLINE Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
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6/8/2010 | Routine - Food | Warning Issued |
- 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. Turkey
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On scer.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-28-1 Observed interior of reach-in freezers soiled with accumulation of food residue.
- Violation: 29-17-1 Waste line missing at soda gun holster. Bar area.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. To microwave
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Turkey
- Critical. No conspicuously located thermometer in holding unit. Reach in cooler/freezer.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board.
- 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. Bowl used as scoop in wi sauce.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On scer.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates in line water filters.
- Equipment or utensils not designed or constructed in a durable manner. Metal banded butter brush.
- Equipment or utensils not designed or constructed in a durable manner. Inside liner to ice machine cracked and broken.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment not designed and constructed in a durable manner. Unsealed wood shelf cookline.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in freezers soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor. Stack of cups bar area.
- Observed reuse of single-service articles. Butter sauce in old tin can.
- Faucet/handle missing at plumbing fixture. Fau7cet at 3 comp sink does not reach all 3 compartments.
- Waste line missing at soda gun holster. Bar area.
- Critical. Vacuum breaker mising at hose bibb. Faucet at 3 comp sink hose attacched.
- Critical. Handwash sink not accessible for employee use at all times. Handsink by dishmachine trays in sink and access blocked by coolers.
- Critical. Outer openings not protected with self-closing doors. Self closure rear door not working properly.
- Observed personal care item stored with food. Keys cookline on plate.
- Critical. Observed toxic item improperly stored. Spray bottles of chemicals over 3 comp sink.
- Critical. Observed unlabeled spray bottle. Spray bottles of chemicals.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. To microwave
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/22/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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