- Basic - Bottom shelf with rust that has pitted the surface, cookline, kitchen, dish room. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan cover in walkin cooler. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, small cutting board for apples. **Warning**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Placing soiled dishes on table where customers food is being picked up. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle, next to cardboard bin. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. Google search and print, printed poster, corrective action taken. **Repeat Violation** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, slicer, cleaned again, corrective action taken. **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Battery recharge on table with slicer in kitchen. **Warning**
- Basic - Walkin cooler AND walkin freezer cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in walkin cooler. **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. Placing raw vegetables on sandwich, corrective action taken. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.on shelf with chips, oil, bottom shelf, cookline, removed, corrective action taken. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen. **Warning**
- Intermediate - Consumer advisory for raw or undercooked oysters not provided in a conspicuous location, observed by all in establishment. **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. Kristin Wythe. 60 day callback required. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave sign to manager and she posted. Corrective action taken. **Warning**
- Intermediate - Soil residue in food storage containers. Gray and clear flour container and sugar containers soiled in kitchen. **Warning**
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10/03/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in red sauce in walkin.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel whit holder next to cookline.
- Basic - Ceiling and wall soiled with accumulated black debris in dishwashing area.
- Basic - Equipment in poor repair. True single door freezer 39°, leaking water inside. Removed all food to walkin freezer. Replacing unit next week.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Both Front doors next to bar.
- Basic - Food stored in holding unit not covered. Lemons in bar next to soda dispenser.
- Basic - Food stored on floor. Red sauce in dish wash area, **Corrected On-Site**
- Basic - Interior of ice bin shelf broken on one side.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Bottom shelf in washing area gusty.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door next to oven. **Repeat Violation**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Placing celery sticks on plate with dressing.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Single-service articles not stored inverted or protected from contamination. Lids for small cups on gray shelf in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dish wash area. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution stored on floor, **Repeat Violation**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 111° fish, re-cooked at 147°, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams, oysters. **Repeat Violation**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using a cup to scoop flour
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of flour container in kitchen
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above cook line
- Basic - Cutting board has cut marks and is no longer cleanable. 2 doors flip top reach in cooler in kitchen
- Basic - Equipment in poor repair. Walk in cooler door can not close properly 1 door reach in cooler in kitchen MANITOWOC in 58°-60°f do not use until maintaing proper temperature of 41°f or below
- Basic - Exterior door has a gap at the threshold that opens to the outside. Big gaps in exterior door from kitchen to the outside
- Basic - Floors not maintained smooth and durable. Next to mop sink And in dish machine area
- Basic - Ice buildup in walk-in freezer. Around the door
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. 1 door next to fryer in kitchen
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Above prep table
- Basic - Wall soiled with accumulated grease. Next to hand wash sink on kitchen
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken,raw steak,raw ground beef in 58°f-60°f all items moved to walk in cooler to bring temperature control to 41° f or below
- High Priority - Vacuum breaker missing at hose bibb. Next to hand wash sink in kitchen
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. In prep area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door flip top reach in cooler in pizza station heavily soiled
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook line **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. In walk in cooler cooked chicken wings,cooked pasta,marinara pizza sauce Cold cuts and pizza in 1door flip top reach in cooler by pizza station
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. End caps
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/22/2013 | 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.
- Lights missing the end caps.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. fliptop reachin cooler on the cook's line.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. produce in the walkin cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler on the cook's line .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the reachin cooler next to the deep fat fryer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza reachin cooler on the cook's line.
- Critical - Observed potentially hazardous food thawed at room temperature. Mahi Corrected On Site.
- Critical - Observed unlabeled spray bottle. 2 bottles of glass cleaner at the bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs and marinara. Corrected On Site by reheating
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. DISHMACHINE AREA
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5/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding units. NONE FOUND THROUGHOUT KiTCHEN
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 36-11-1 Floors not maintained smooth and durable. DISHMACHINE AREA
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1/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. DISHMACHINE AREA
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding units. NONE FOUND THROUGHOUT KiTCHEN
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed beverage/ice dispensing equipment that allows contamination. WOODEN SALAD BOWLS UDES AS SCOOPERS Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler and waLKIN COOLER
- Observed ceiling in disrepair. PEELING PAINT ABOVE COOK'S LINE AND PREP AREA
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer. SALAD TRAY
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. MEAT SLICER
- Observed hole in ceiling. DISHMACHINE AREA
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair WALKIN FREEZE DOOR NOT SEALING, NOT CLOSING AND SEPARATED Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. CHICKEN BREASTS
- Critical - Observed potentially hazardous food thawed in an improper manner. Chicken BREASTS AT Room TEMPERATURE
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. CHICKEN BREASTS AND SHRIMPS. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. HOOD WALL OF FRYERS
- Critical - Observed soil residue in storage containers. FLOUR BIN
- Critical - Observed soiled reach-in cooler gaskets. COOK'S LINE
- Observed walk-in cooler gasket torn/in disrepair.
- 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.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. COOKLINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. GROUT STORED ABOVE FLOUR
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. WALKIN COOLER
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10/24/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline fliptop ach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Floors not maintained smooth and durable. throughout kitchen. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. men and women restrooms Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. dishwashing area. Repeat Violation. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. hood vent covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of cookline equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of pizza oven.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Observed dispensing equipment that allows contamination. no-handled cup inside meatballs container.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. dishwashing area.
- Critical - Observed food being cooled by nonapproved method. soup being cooled in a deep container. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. lettuce on the walk-in cooler, seafood on the walk-in freezer. Repeat Violation. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed nonfood-contact equipment in poor repair. prep table lower shelf next to 3 compartment sink. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, cold cuts, mushroom on the pizza station reach in cooler. Corrected On Site. moved to other units or set in an ice bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs in an ice bath on the prep area. Corrected On Site. added ice.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over french fries in a reach in freezer. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by food. prep area next to 3 compartment sink.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza. Corrected On Site. discarded.
- Critical - Vacuum breaker mising at hose bibb. dishwashing area. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. outdoor mopsink
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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4/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. salt. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentiallly hazardous food in the MANITOWAC cookline reach in cooler. Corrected On Site. moved to another coolers.
- Critical. Observed food being cooled by nonapproved method. deep containers. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Manitowac reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Observed food stored on floor. walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. dishwashing area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Observed employee improperly washing hands. washing hands with gloves.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-contact equipment in poor repair. dishwashing area lower shelves.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil residue in storage containers. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Observed single-service articles stored without protection from contamination. not inverted.
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. backflow preventer needed on the dishwashing area hose. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. next to walk in cooler.
- Floors not maintained smooth and durable. throughout the premises. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers. dishwashing area.
- Critical. Observed unlabeled spray bottle.
- 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. Repeat Violation.
- No copy of latest inspection report.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. flour
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at the prep area. Corrected On Site. ice bath.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, cookline RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sliced pizza. (explained time control procedure)
- Critical. Observed food being cooled by nonapproved method. meatballs in a plastic closed container.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline vertical RIC & RIF
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces, salads.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment, in crevices between equipment.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. front counter.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed dispensing equipment that allows contamination. plastic cups(no handle) inside food containers (salt, sauces, salads).
- Observed nonfood-contact equipment in poor repair. WIF door.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Hot water not provided/shut off at employee hand wash sink. restroom
- Critical. Vacuum breaker mising at hose bibb. mopsink
- Floors not maintained smooth and durable.
- Observed ceiling in disrepair.
- Lights missing the proper shield, sleeve coatings or covers. prep area.
- 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.
- Carbon dioxide/helium tanks not adequately secured.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, salami, dressings in WIC.
- 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. garlic & oil. Corrected On Site. ice bath.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers, fish in cookline RIC. less tha 4h out of temp, according to PIC. Corrected On Site. ice bath.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza in prep area (explained time control procedure)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must be relocated in another unit capable of maintain proper temps.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cookline RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over toppings in WIF.
- Critical. Observed food stored on floor. WIF.
- Critical. Observed cloth used as a food-contact surface. cookline RIC. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used for serving sauces.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bowls in sauce containers. WIC
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. glassdoor RIC.
- Observed equipment in poor repair. cookline RIC.
- Observed nonfood-contact equipment in poor repair. shelves in dishwashing area.
- Observed nonfood-contact equipment in poor repair. dishwashing area ceiling fan hanging.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dishwashing area shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. vent covers.
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms.
- Critical. Vacuum breaker mising at hose bibb. dishwashing area.
- Critical. Vacuum breaker mising at hose bibb.mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen.
- Observed dumpster overflowing garbage.
- Critical. Observed dead roaches on premises. 1 next to the oil tank; 2 in the bar next to the soda machine. Pest control conducted last week. Corrected On Site. (cleaned).
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water. prep area, dishwashing area.
- Observed floor area(s) covered with standing water. WIC.
- Observed wall in disrepair. next to oil tank.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ceiling not smooth and easily cleanable. torn ceiling paint.
- Observed hole in ceiling. dishwashing aa.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths solution.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. bar.
- 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. observed 3 expired training certificates.
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9/14/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Administrative complaint recommended |
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