- Basic - Bowl or other container with no handle used to dispense food. Observed a number ten can in the rice in the back of the kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phones above the prep area in the back of the kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop handle in the the ice at the bar .
- Basic - Nonfood-grade bags used in direct contact with food. Observed vegetable in a to go bag in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a number ten can in the rice in the back part of the kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed two light bulbs burned out on the main cook line.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed to go thank you bags with vegetables in them in the walk in cooler, **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Screen in door torn/in poor repair - vermin present. Observed screen door ripped on the back door,
- High Priority - First aid supplies improperly stored. Observed a bottle of hydroxide above a freezer unit . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed bottle of fabualiso by straws in a server a side station to the left of the bar as you are looking at the the rear of the bar. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between coolers , **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed cooler number two across from flat top, ambient temperature of 56°, sour cream 52°F guacamole 52°' mixed cheese 52°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Observed cooler across from the stove stop, that was unplugged last night, chicken 76°F, Beef 81°F, Shrimp 72°F. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooler 2 across from stove top, has a ambient temperature of 56°F. **Warning**
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5/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/15/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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4/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed ramekins wet at dish area.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed tomatoes at 46°F.
- 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. Observed dish machine at 00 ppm chlorine , corrective action had the operator set up 3 bay sink to use until dish machine is fixed.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooler number 2 across from oven at a ambient temperature of 59°, food had been there for 30 minutes had operator as a corrective action put ice on and under the food Until the cooler is fixed.
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4/14/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed loose onions on floor in walk in. **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over cut celery in main walkin. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw chicken and raw meat in cooler across from grill area. Temperature of chicken and beef at 56°F, been there less then one hour. Corrective action ice bags put on top of meat. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed both ice machines in front of house and back of house had black green mold in the inside shelf of machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a employee washing a dump bucket in hand washing sink. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler 1 across from grill not holding temperature . **Warning**
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1/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/9/2013 | Routine - Food | Call Back - Complied |
- Intermediate - 05-05-4 Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. WIC **Corrected On-Site** Reference: 4-203.12 FC: (A) Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended range of use. Priority: Intermediate Next unannounced inspection.
- Intermediate - 05-07-4 Observed: Food thermometer(s) not calibrated according to manufacturer's specifications. Probe therm on cookline. **Corrected On- Site** Reference: 4-502.11(B) FC: (B) Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Priority: Intermediate Next unannounced inspection
- Basic - 08B-27-4 Observed: Food placed in soiled container/equipment. Raw bacon directly on soiled/rusty cooler shelves. Voluntarily discarded. **Corrected On-Site** Reference: 3-302.11(A)(4) and 3-304.11(A) FC: 3-302.11(A) Food shall be protected from cross contamination by: (4) Cleaning equipment and utensils as specified under Paragraph 4-602.11(A) and sanitizing as specified under Section 4-703.11; 3-304.11 Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; Priority: Basic Next unannounced inspection
- Basic - Observed: Attached equipment soiled with accumulated dust. Cookline shelving. Reference: 61C-1.004(5) FAC: (5) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions. Priority: Basic Next unannounced inspection
- Basic - Observed: Bowl or other container with no handle used to dispense food. Dry goods. **Corrected On-Site** Priority: Basic Next unannounced inspection
- Intermediate - Observed: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food temps. **Corrected On-Site** Reference: 2-102.11(C) FC: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific food operation. Priority: Intermediate Next unannounced inspection
- Basic - Observed: 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. **Corrected On-Site** Reference: 2-401.11(B) FC: (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. Priority: Basic Next unannounced inspection
- High Priority - Observed: Food with mold-like growth. Zucchini in bucket of jalapeos on maketable. Lemons in walkin. Voluntarily discarded all. **Corrected On-Site** Reference: 3-701.11(A) FC and 3-101.11 FC and 509.032(4) FS: (A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. Food shall be safe, unadulterated, and, as specified under Section 3-601.12, honestly presented. The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Priority: High Priority Next Unannounced inspection.
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Equipment in bar HWS. **Corrected On-Site** Reference: 5-205.11(A) FC: (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Priority: Intermediate Next unannounced inspection
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed staff filling bleach bucket in HWS. **Corrected On- Site** Reference: 5-205.11(B) FC: (B) Using a Handwashing Facility. A handwashing sink may not be used for purposes other than handwashing. Priority: Intermediate Next unannounced inspection
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed staff filling bleach bucket in HWS. **Corrected On- Site** Reference: 5-205.11(B) FC: (B) Using a Handwashing Facility. A handwashing sink may not be used for purposes other than handwashing. Priority: Intermediate Next unannounced inspection
- Basic - Observed: Hood soiled with accumulated grease. Priority: Basic Next unannounced inspection
- Basic - Observed: Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** Priority: Basic Next unannounced inspection
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Bar. **Corrected On-Site** Priority: Basic Next unannounced inspection
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortillas on cookline. **Corrected On-Site** Priority: Basic Next unannounced inspection
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7/2/2013 | Routine - Food | Not available electronically |
- Basic - Attached equipment soiled with accumulated dust. Cookline shelving.
- Basic - Bowl or other container with no handle used to dispense food. Dry goods. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Food placed in soiled container/equipment. Raw bacon directly on soiled/rusty cooler shelves. Voluntarily discarded. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortillas on cookline. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Food with mold-like growth. Zucchini in bucket of jalape?os on maketable. Lemons in walkin. Voluntarily discarded all. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. WIC **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food temps. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Probe therm on cookline. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Equipment in bar HWS. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed staff filling bleach bucket in HWS. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site**
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2/5/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 22-13-1 Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. cookline
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.oven slide tray
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10/4/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/29/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Employees identified in the Alternative Operating Procedure (AOP) have not received professional hygiene training. proper hand wash use of gloveware
- Critical - Food not cooked to 145 degrees Fahrenheit or above. beef
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. cookline
- Critical - Hand wash sink lacking proper hand drying provisions. soap bar
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed build-up of grease on nonfood-contact surface.oven slide tray
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. many items wic
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
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8/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/18/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. observed plates on plate wrack without overhead protection.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from flat top grill with ambient air temperature at 48 degrees f. This violation must be corrected by : 05-18-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked chicken at 107 degrees f and one hour later at 106 degrees f. This violation must be corrected by : 05-18-2012 .
- Critical - Observed food stored on floor. observed boxes of avacados on floor of dry storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded cheese at 50 degrees f and sour cream at 50 degrees f in reachin cooler across from flat top grill with ambient air temperature at 48 degrees f. also observed raw chicken at 50 degrees f in reachin cooler with ambient air temperature at 36 degrees f.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution at 200ppm in dishmachine.
- Critical - Observed uncovered food in holding unit/dry storage area. observed bucket of rice without lid in dry storage.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed queso held at 103 degrees f in hot hold unit. Repeat Violation.
- Rinse solution not clean. 3 compartment sink.
- Critical - Working containers of food removed from original container not identified by common name. containers of rice, flowers, beans andbtortilla chips without labels.
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5/17/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 container of cooked chicken at 45F, cooked yesterday. Corrected On Site. Food items voluntarily discarded.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Observed carnitas (Cooked pork) cooked 10/29/11. Corrected On Site. Food voluntarily discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed queso at 98F, crock pot, cook-line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed rice at 116F, on shelf under oven. Corrected On Site. Product not exceeding 4 hours, reheating to 165F.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2011 | Routine - Food | Call Back - Complied |
- 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. Only 2 employees trained.
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7/18/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pulled pork, beef, beans, taco beef at 48F, walk in cooler. Stop Sale Issued.
- Critical - Employees not informed of acceptable sanitary practices. proper temps handwash
- 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. Only 2 employees trained.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, cook line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw fish, raw beef at 48F. Corrected On Site. Items immediately cooked.
- Observed utensils stored in crevices between equipment. knives
- Critical - Person in charge failed to insure proper cooling.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/15/2011 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Equipment and utensils not properly air-dried. wet nesting pans
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 114f
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed dead roaches on premises. 2 ice machine area quasi outside
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed ice scoop with handle in contact with ice. bar Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. meats r e foods
- Critical - Observed incorrect information on Hotel and Restaurant license. seats mail seat change form after completion
- Critical - Observed potentially hazardous food re-served to customers. potatoes Corrected On Site.
- Critical - Observed unlabeled spray bottle. toxic dishwash area
- Critical - Waste receptacle not constructed of easily cleanable material. bar no cardboard
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over chip machine
- Violation: 42-06-1 Observed improper storage of maintenance tools that interferes with cleaning. consolidate garden tools
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. beef Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. bar, sink not set up
- Critical. Prep surface not sanitized after contamination and prior to use. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 116
- Observed utensils stored in crevices between equipment. knives cookline
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. 2nd prep
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Lights missing the proper shield, sleeve coatings or covers. over chip machine
- Critical. Observed toxic item improperly stored. sprays on ice machine
- Observed improper storage of maintenance tools that interferes with cleaning. consolidate garden tools
- Critical. Observed incorrect information on Hotel and Restaurant license. seating 168
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 7 persons working
- Critical. Employees not informed of acceptable sanitary practices. propr handwash
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8/26/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 33-16-1 Observed open dumpster lid. must keep closed
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6/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed uncovered food in holding unit/dry storage area. beef wic
- Critical. Observed employee reusing utensil to taste food.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. filter needs changing
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. blade
- Observed build-up of mold-like substance on surface of nonfood-contact surface. well dish machine
- Observed reuse of single-service articles. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar Repeat Violation.
- Observed non-bagged garbage in dumpster.
- Observed open dumpster lid.
- Observed grease accumulated under cooking equipment. 6 top
- Critical. Employees not informed of acceptable sanitary practices. sanitized solution
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. taco beef
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Stem type thermometer not within the intended measuring range of use. must be 0 to 220f
- Critical. Observed uncovered food in holding unit/dry storage area. mant products wic
- Observed gaskets/seals on cold holding unit in poor repair. walk in not affecting ambient temp
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Observed the use of an unclean thermometer. stem cintact part
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed non-bagged garbage in dumpster.
- Observed open dumpster lid.
- Critical. Outer openings not protected with self-closing doors. rear
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
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12/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications.
- Critical. Violation: 20B-06-1 Chlorine sanitizer solution not at proper temperature. 96f still not adequate hot water
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. at any sinks
- Critical. Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only. rear area
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. 60 days to obtain
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
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12/5/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Chlorine sanitizer solution not at proper temperature. 96f
- Critical. Hot water not provided/shut off at employee hand wash sink. at any sinks
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Critical. Exit signs not properly illuminated. For reporting purposes only. rear area
- Critical. Observed incorrect information on Hotel and Restaurant license. 180 seats
- Critical. No Certified Food Manager for establishment. 60 days to obtain
- Critical. No professional hygiene and/or foodborne illness training provided.
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12/4/2009 | Routine - Food | Warning Issued |
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