- Basic - Bowl or other container with no handle used to dispense food. In peppers, cookline drawers **Corrected On-Site**
- Basic - Hole in ceiling over dish machine.
- Basic - In walk in freezer, stainless flooring peeling back, ice on floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Under receipt printers, cookline **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knives in salad area **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler, 1 broken light cover
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline cooler
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk bath 62F with no time or temperature control for safety. Advised operator to use TAPHC. In salad cooler, shredded cheese nested in metal pan at 44-47F. Operator removed extra container. Milk in beer cooler in bar at 48F. Milk and sour cream in white server cooler at 48F. Milk and single service creamer 47F in black server cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut leafy greens at 63F on cookline with no time or temperature control or safety.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Lemon butter 115F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over potatoes. Cookline near steamer **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Portioned into souffl cups in right cookline cooler, fish 42-48F in overfilled metal pan. Operator moved excess containers underneath
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. End of bar
- Intermediate - Encrusted material on can opener blade.
- 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. Main kitchen handsink **Corrected On-Site**
- Intermediate - Refrigerator 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. Beer cooler, white server cooler, black server cooler
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Employee restroom.
- Intermediate - Spray bottle containing toxic substance incorrectly labeled. Purple substance in bottle labeled bleach, dish area. Unlabeled spray bottle in bar
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar, cheese souffl cup
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Small cooler on counter in service station. Cookline drawers under grill
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Small service cooler on counter.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored under printer, cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. In cookline drawers under gill, fish at 43-45 and beef at 44.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Citrus butter 84 on cookline with no time or temperature control. Clarified butter 97 near grill
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sauce in squeeze bottle made with reduced cream 87 out on cookline with no time or temperature control. Single service creamers 53, sour cream 67 improperly iced in server station. In small server station, single service creamers 54, sour cream 45 in small cooler.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Left bar dish machine 0 ppm cll.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream in souffl cups in drop in salad cooler 49. Advised to store underneath.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In left drop in cooler on cookline, raw beef behind raw fish. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In small service station
- Intermediate - Hot water not provided/shut off at employee handwash sink. Main cookline sink **Corrected On-Site**
- 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. Employee restroom
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex
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10/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cooler in front of bread toaster
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair. Left triple cooler on main cookline
- Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler in front of bread toaster holding portioned sour cream at 54, half and half and 66, container of sour cream at 48. In dressing cooler, sour cream at 59, portioned sour cream at 60, coleslaw at 55.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Baby lettuces 74 out on cookline with no time or temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms and cooked onions 108-147. Per operator reheated and then moved to steam table. Advised to stir periodically
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan. Packaging beef, pork.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice buildup in walk-in freezer. On cases of food
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Bar
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3/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wall behind pizza oven, side of fryer, pizza oven exterior, flaps to meat walk in cooler door.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Empty Condiment squeeze bottles, metal pans, silverware. Employee bathroom.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks in walk in freezer stored on soiled surface
- Basic - Food stored on floor. Bus tubs, oysters, cases of food, walk in freezer
- Basic - Ice buildup in walk-in freezer. On cases of food
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cookline
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Turkey **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Spilled food and debris on walk in freezer floor.
- Basic - Working containers of food removed from original container not identified by common name. Salt in bar
- High Priority - Food stored in ice used for drinks. Bottled beer in bar
- High Priority - Live flies in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment cures farm raised salmon and serves raw. a letter stating that farm raised salmon is pellet fed and net penned must be obtained in order to serve raw.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. Unwrapped unpackaged raw crab on bags of bread.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat at three compartment sink exceeds 400 ppm. Brand requires 200 ppm
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Bar
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Attached to wall in prep room.
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1/11/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sugar bins, flour.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. salad cooler across from glass cooler.
- Critical - Violation: 08A-16-1 Observed food/pans stored in a prohibited area. Employee restroom holding full pepper shakers, hotel pans, cases of wine glasses and wine, silverware. On 9/26/12, restroom holding hotel pans, empty squeeze bottles, silverware, case of cre brulee dishes.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Critical - Violation: 22-20-1 Observed buildup of black material in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed soiled material on dicer attached to wall next to cans
- Violation: 36-15-1 Observed debris and crab legs on walk in freezer floor
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9/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Right cookline cooler holding PHFs at 42-56F. Unitit may not be used for potentially hazardous food until capable of maintaining 41F or below .
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification and proof of anyone certifed at this location.
- Critical - No conspicuously located thermometer in holding unit. Beverage air cookline cooler
- Critical - No conspicuously located thermometer in holding unit. salad
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of dust on fan covers, ceiling, vegetable walk in cooler
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed debris and crab legs on walkk in freezer floor
- Critical - Observed employee change gloves/ put on gloves, without washing hands.
- Critical - Observed employee switch from working with raw food without washing hands afterwards. Cook handled raw fish, wiped hand on white towel and continued preparing other food.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food/pans stored in a prohibited area. Employee restroom holding full pepper shakers, hotel pans, cases of wine glasses and wine, silverware
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water 92F, cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lobster 42-56F, fish 48F, beef 44F, right cookline cooler.
- Critical - Observed soiled material on dicer attached to wall next to cans
- Critical - Observed unlabeled chemical spray bottle, dish area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Onions holding at 103-109F in steam table. Advised to reheat to 165F to hold at 135F or above
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. french onion at 82F in steam table. Moved to stove to reheat to 165F.
- Critical - Working containers of food removed from original container not identified by common name. Sugar bins
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7/25/2012 | Routine - Food | Warning Issued |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Hot water not provided/shut off at employee hand wash sink. either restrooms
- Critical - No conspicuously located thermometer in holding unit. Two door unit cookline.
- Critical - No conspicuously located thermometer in holding unit. salad cooler
- Non food grade basting brush in use
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Observed area(s) covered with standing water, outside near ice machine
- Critical - Observed buildup of residue on soda dispensing nozzles. Sod gun bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Plating salads
- Critical - Observed food stored on floor. vegetable walk in cooler, walk in freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline units.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 47-52F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oyster Rockefeller, 46F. Item move to other reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish, reach in cooler Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.
- Observed wall soiled with accumulated grease. Cookline .
- Critical - Sandwich press soiled
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 57F, butter, 54F, salad cooler for less than two hours per operator. items moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, shredded meat, fish at 60F in double cooler on cookline for 3.5 hours per operator. items moved to freezer to recover temperature.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 65F and batter at 55F in beverage air cooler for less than an hour per operator. items moved to another cooler.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scallops at 67F, shrimp at 69F, fish at 69F, pasta at 70F in triple cooler on cookline for 3.5 hours per operator. items moved to freezer to recover temperature
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double cooler on cookline holding PHFs at 60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beverage air cooler holding PHFS at 55-65F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler holding PHFS at 54-57F, unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. triple cooler on cookline for holding PHFs at 67-70F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. coolers on cookline
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. restrooms
- Critical - Violation: 30-02-1 Vacuum breaker missing at hose bibb. outside back door
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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7/26/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double cooler on cookline holding PHFs at 60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beverage air cooler holding PHFS at 55-65F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler holding PHFS at 54-57F, unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. triple cooler on cookline for holding PHFs at 67-70F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar. separate hand sanitization must be performed until machine sanitizes.
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit. coolers on cookline
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food stored in ice used for drinks. bar fruit
- Critical - Observed food stored on floor. vegetables, walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor.cambros/boxes in walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. used to dump drinks
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. crab legs next to bread. beef on fish. walk in freezer
- Observed personal care item stored with food. backpack. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 57F, butter, 54F, salad cooler for less than two hours per operator. items moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, shredded meat, fish at 60F in double cooler on cookline for 3.5 hours per operator. items moved to freezer to recover temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish and chicken in drawer cooler at 45F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half in server area at 68F. advised to submerge in ice or refrigerate
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 65F and batter at 55F in beverage air cooler for less than an hour per operator. items moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scallops at 67F, shrimp at 69F, fish at 69F, pasta at 70F in triple cooler on cookline for 3.5 hours per operator. items moved to freezer to recover temperature
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat greater than 400 ppm. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in freezer, walk in cooler.
- Critical - Observed unlabeled chemical spray bottles. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. lemon butter held at 116F. Advised to reheat to 165F to hot hold at 135F or above
- Critical - Vacuum breaker missing at hose bibb. outside back door
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7/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented can peppers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 44 degrees Fahrenheit. Advised.
- Critical. No conspicuously located thermometer in holding unit. Front line.
- Critical. Observed uncovered food in dry storage area.
- Critical. Observed uncovered food in holding unit. Walk in cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated dust. Ceiling fans.
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1/20/2011 | 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.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Cook line.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-22-1 Observed insect control device installed over dry food storage area.
- Critical. Violation: 20A-10-1 Dishmachines in bar chlorine sanitizer not at proper minimum strength. Machines must be testing at proper levels before they may be used to sanitize dishware.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin at soda station near bar.
- Violation: 23-03-1 Observed build-up of grease on pizza oven.
- Violation: 23-07-1 Observed soiled walk-in cooler gaskets- salad cooler.
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3/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Plastic food containers not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy in warmer, 114F. unit was unplugged. Advised.
- Critical. Observed potentially hazardous food, fish and shrimp, thawed in standing water.
- Critical. Observed boxed food stored on walk-in freezer floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee plating rolls with barehands. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee plating hush puppie and lemon wedges with barehands. Corrected On Site.
- Critical. Observed employee improperly washing hands- employees dipping hands in sanitizer solution.
- Critical. Observed employee drinking from an open beverage container in a food preparation area.
- Observed insect control device installed over dry food storage area.
- Critical. Dishmachines in bar chlorine sanitizer not at proper minimum strength. Machines must be testing at proper levels before the may be used to sanitize dishware.
- Critical. Observed soil buildup inside ice bin at soda station near bar.
- Observed build-up of grease on pizza oven.
- Observed soiled walk-in cooler gaskets- salad cooler.
- Cleaned and sanitized equipment, utensils, not properly stored. Steak knives stored in standing water.
- Lights in walk-in salad cooler missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic items, cleansers stored by food.
- Critical. Observed container of medicine improperly stored above a food preparation area. Corrected On Site.
- Critical. Observed in-use utensils stored in sanitizer solution.
- Critical. Observed unlabeled spray bottles.
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2/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in reach-in coolers across from cookline. Operator states less than 2 hours, added ice to all product and reset flipped circuit breaker. 40 minutes later, product was temping 41-43F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravies in warmer, 109F. Unit was plugged into an outlet that had tripped a circuit breaker. Upon re-temping 20 minutes later, gravies were 142F; 40 minutes later, 172F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep units at cookline. Units were plugged into an outlet that tripped its circuit breaker. 40 minutes later, product was temping 41-43F. Corrected On Site.
- Critical. Bug zapper installed over dry food storage.
- Critical. Observed raw animal food, shell eggs, stored over ready-to-eat food- boiled eggs.
- Critical. Observed food, bagged ice and boxed seafood, stored on walk-in freezer floor.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soil in soda dispensing nozzles at bar and wait station.
- Critical. Observed pizza oven encrusted with grease and/or soil deposits.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/28/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 2/12/2009 | Complaint Full | Call Back - Complied |
| No report available. | 2/10/2009 | Complaint Full | Warning Issued |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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