- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook person. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Out of order. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry by chopped left outside 52°F , placed back in cooler . New cases placed indk **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **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. Expiration card : expiration date : 2010 rewritten to 2019. Employee training cards last only 3 yrs. for that to be accepted had to be written in 2017. **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen areas. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers. Flour, corn starch containers souled. **Warning**
|
10/09/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
|
5/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 4 dead roaches from be him equipment in the kitchen **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Ice machine missing cover **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line reach in cooler **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Meat grinder **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. **Warning**
|
11/1/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout the establishment **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Cook line reach in cooler at ambient temperature of 58°f **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand wash sink **Warning**
- Basic - Nonfood-contact equipment in poor repair. Ice machine missing cover **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line reach in cooler **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Warning**
- Basic - High Priority - Dead roaches on premises. 4 underneath the hand sink in kitchen. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **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. Ham for storage **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. bean sprouts, pooled eggs on kitchen table. Shrimp and chicken in reach in cooler in cookline reach in cooler that is in disrepair. Chicken wings next to fryer at 66°f. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found 13 underneath cooking equipment in cook line, 1 by hand wash sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Meat grinder **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dish machine sanitizing buckets and mop bucket **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brush **Warning**
- Intermediate - No soap provided at handwash sink. **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. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
10/31/2013 | Routine - Food | Emergency order recommended |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
|
10/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - Multiuse disposable towel not discarded on a daily basis or when soiled, whichever comes first.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Roach activity present as evidenced by live roaches found. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site** **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. **Warning**
|
7/31/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Observed residue build-up on nonfood-contact surface.
- Observed single-service articles stored without protection from contamination.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.someareas
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor.frezer
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.storage of eggrolls
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin cooler
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.rice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.rice
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef under 4 hour limit Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.man bathroom
- Critical. Water pressure lacking at fixtures that require the use of water.man bathroom
- Observed wall soiled with accumulated food debris.someareas
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cooler gasket torn/in disrepair.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Drain cover(s) missing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- 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
|
4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-14-1 Observed dented/rusted cans.
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 29-18-1 Drain cover(s) missing.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.behind equipment
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- 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 expired
|
9/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs,chicken ,pork,rice,shrimps in walkin cooler This violation must be corrected by : 9/10/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler average temperature 50 degrees This violation must be corrected by : 9/10/09.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Drain cover(s) missing.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
- Critical. Observed rodent activity as evidenced by dry rodent droppings found.
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed wall soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- No Heimlich maneuver sign posted.
- Critical. Observed expired Food Manager Certification.
- 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 expired
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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