- Basic - Build-up of heavy grease on nonfood-contact surface.Filters in kitchen,side of fryers and inside fryer cabinets.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable at servers station.
- Basic - Equipment in poor repair.Ice machines in kitchen.
- Basic - Holes in wall throughout the establishment.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Bread cooler where milk is stored.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided at employee handwash sink.Bar area.
- 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. **Admin Complaint** **Repeat Violation**. 09/26/14: Operator could not provide proof of state approved employee training. Violation is not complied.
|
09/26/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Build-up of heavy grease on nonfood-contact surface.Filters in kitchen,side of fryers and inside fryer cabinets.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable at servers station.
- Basic - Ceiling tile missing.Ice machine area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair.Ice machines in kitchen.
- Basic - Fan cover in walk-in cooler has accumulation of dust.
- Basic - Food stored in dry storage area not covered.Flour.
- Basic - Holes in wall throughout the establishment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Bread cooler where milk is stored.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface.Handwashing sink at servers area.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cheese,spinach,bacon bits ,spinach lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell egg next to cut lemons.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut melons,cheese and cream cheese held less than four hours at buffet line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sausage held less than four hours at buffet line.
- High Priority - Wiping cloth sanitizing solution bucket solution stored near to clean utensils at servers station. **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice and brewing coffee.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.Utensils in handwashing sink. **Repeat Violation**
- Intermediate - Hot water not provided at employee handwash sink.Bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. **Corrected On-Site**
- 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. **Admin Complaint** **Repeat Violation**
|
5/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling tiles are not in place at linen storage room.
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line.
- Basic - Nonfood-contact equipment in poor repair.Dump sink at bar area.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Cooks line. **Repeat Violation**
- Basic - Wall in disrepair.Drink station at servers area.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Cold water not provided at employee handwash sink.Prep area. **Repeat Violation**
- Intermediate - Hot water not provided at employee handwash sink.Prep area. **Repeat Violation**
- 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. **Repeat Violation**
- No current insurance inspector''''s boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
|
12/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tiles are not in place at linen storage room.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Grits in kitchen area not covered. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line.
- Basic - Nonfood-contact equipment in poor repair.Dump sink at bar area.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Cooks line. **Repeat Violation**
- Basic - Wall in disrepair.Drink station at servers area.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Cold water not provided at employee handwash sink.Prep area. **Repeat Violation**
- Intermediate - Hot water not provided at employee handwash sink.Prep area. **Repeat Violation**
- 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. **Repeat Violation**
- No current insurance inspector''s boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
|
10/8/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface.Fryer cabinets.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tiles are not in place at linen storage room.
- Basic - Clean linens stored on floor.
- Basic - Employee beverage container on a food preparation table .Sprite.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Grits in kitchen area not covered. **Repeat Violation**
- Basic - Ham placed in reach in cooler without wrapping.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.Servers area and cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line.
- Basic - Nonfood-contact equipment in poor repair.Dump sink at bar area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Cooks line. **Repeat Violation**
- Basic - Soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Soil residue build-up on nonfood-contact surface.Inside handwashing sink at cooks line.
- Basic - Wall in disrepair.Drink station at servers area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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.Employee is cutting fruits and placing pancakes on plate with bare hands,
- High Priority - Food with mold-like growth. See stop sale. Tomato sauce in walk in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Cold water not provided at employee handwash sink.Prep area. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheddar cheese in walk in cooler and ham in reach in cooler. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee is not sanitizing dishes.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.Knife is inside handwashing sink. **Repeat Violation**
- Intermediate - Hot water not provided at employee handwash sink.Prep area. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen.
- Intermediate - No person in charge of establishment during operation.
- 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. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Slicer blade guard soiled with old food debris.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
|
10/7/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.Bar area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered.Salt,flour in dry storage area.Grits and waffle batter in kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Wire whip.
- Basic - Leaking roof by drink station.
- Basic - No handwashing signs provided at a hand sink used by food employees throughout the establishment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Towel used under cutting board.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in warewashing or and dry storage areas.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Mop sink area.
- Basic - Working containers of food removed from original container not identified by common name.Oil at cooks line.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs next to dressing in reach in cooler.Raw shell eggs next to pasteurized eggs in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Eggs held less than four hours at omelet station.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Eggs,cheese,mushroom,peppers,bagel and onions at omelet station.
- Intermediate - Cold water not provided at employee handwash sink.Entrance of kitchen at cooks line.
- Intermediate - Handwash sink used for purposes other than handwashing.Bowl is inside handwashing sink.
- Intermediate - Hot water not provided off at employee handwash sink.Entrance of cooks line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink throughout the establishment.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken in reach in cooler at cooks line.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
|
6/6/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface.Sides of grill and fryers.
- Basic - Ceiling tiles are missing.Banquet kitchen area.
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Holes in wall throughout the establishment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.White upright cooler in cooks line. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Kitchen by handwashing sink.
- Basic - Sanitizer bucket on the floor. **Corrected On-Site**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken held less than four hours transferred to walk in cooler stated operator
- High Priority - Raw animal food stored over ready-to-eat food.Open package of chicken stored over brocolli in upright freezer.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
|
1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles are missing.Banquet kitchen area. **Warning**
- No chemical test kit provided when using chemical sanitizer at three-compartment sink. **Warning**
- No conspicuously located thermometer in holding unit.White upright cooler at cooks line. **Warning**
- Observed cutting board grooved/pitted and no longer cleanable.Cooks line. **Warning**
- Observed holes in wall throughout the establishment. **Warning**
- Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door. **Warning**
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust build up in walk in cooler. **Warning**
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
|
1/29/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured throughout the establishment. **Warning**
- Ceiling tiles are missing.Banquet kitchen area. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions.Cooks line area. **Warning**
- Critical - Handwashing cleanser lacking at handwashing sink at cooks line,servers area,bar area. **Corrected On-Site** **Warning**
- Light not functioning.Dining room area. **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. **Warning**
- Critical - No conspicuously located thermometer in holding unit.White upright cooler at cooks line. **Warning**
- Critical - Observed an open beverage container on a food preparation table .Cooks line. **Warning**
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets. **Warning**
- Observed clean equipment stored on oven door.Tongs. **Warning**
- Observed cutting board grooved/pitted and no longer cleanable.Cooks line. **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed encrusted, soiled material on slicer. **Warning**
- Observed holes in wall throughout the establishment. **Warning**
- Observed ice scoop with handle in contact with ice. **Corrected On-Site** **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over cooked ham in the walk in cooler. **Corrected On-Site** **Warning**
- Observed single-service items stored on floor.Carry out containers on the floor. **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Corn starch ,baking soda and oats on food storage shelf. **Warning**
- Observed towel placed under cutting board. **Corrected On-Site** **Warning**
- Critical - Observed unlabeled spray bottle.Multi surface cleaner under table. **Warning**
- Observed unnecessary items on the premise.Oven and non functional dish machine in kitchen. **Warning**
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door. **Warning**
- 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.ABC in kitchen by servers area. **Warning**
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust build up in walk in cooler. **Warning**
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
|
11/29/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. expo area storage reach in cooler is in-op temps 45 and greater7/16/12,46 degrees F .
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. 0-220 f degrees
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. bar 0 ppm dish machine7/16/12,0 ppm.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board multiple kitchen
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. two door oven
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. coils to 6 door to the reach in cooler on the cookline
- Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. buffet area
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. kitchen
- Critical - Violation: 48-01-2 Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
|
7/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. expo area storage reach in cooler is in-op temps 45 and greater
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar 0 ppm dish machine
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. main 0 ppm dish machine
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions. buffet area
- Critical - Handwashing cleanser lacking at handwashing lavatory. wait staff area
- Critical - Handwashing cleanser lacking at handwashing lavatory. wait staff section hand sink
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. expo area storage reach in cooler
- Critical - No current boiler certification provided/available. For reporting purposes only.
- 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.
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee washing gloved hands at the three compartment sink because their is no hand sink in the dish machine room
- Critical - Observed employee improperly washing hands. dish washer washed one gloved hand and other non gloved hand at the three compartment sink
- Critical - Observed employee wash hands with no soap. twoo wait staff personnel washed their hands at the expo area hand sink with no soap.
- Observed employee with no hair restraint. cook
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food with mold-like growth. ice in the ice machine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board multiple kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handles to storage reach in cooler are soiled (pass thru area or outside of dry storage)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. two door oven
- Observed grease accumulated under cooking equipment. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 45, 45, melons 45 f degrees in the storage reach in cooler on the expo area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk expo area storage reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. pork raw stored over bread non commercially wrapped in home style reach in cooler on the cookline Provided DBPR HR Form
- Observed residue build-up on nonfood-contact surface. cabinets buffet area
- Observed residue build-up on nonfood-contact surface. coils to 6 door to the reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. hand sink buffet area.
- Observed single-service items stored on floor. butcher paper on floor in dry storage Corrected On Site.
- Critical - Observed toxic item stored by food. chemical spraay bottle on wire rack over food in dry storage Corrected On Site.
- Observed unnecessary items on the premise. rear kitchen full if unused equipment, walk in coolers x2, computers being stored in ovens, etc.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta (multiple) 6 door reach in cooler on the cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued due to adulteration of food product. melins cooled in direct contact with the ice from the ice machine
|
5/11/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Violation: 42-11-1 Observed unnecessary items on the premise.Reach in coolers,hot holding cabinets.
|
12/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink and warewashing machine.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.Please sanitize dishes at three comp sink. 10/21/11 ,operator is sanitizing dishes at three comp sink.
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Violation: 42-11-1 Observed unnecessary items on the premise.Reach in coolers,hot holding cabinets.
- 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
|
10/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.Kitchen area.
- Ceiling tile missing.Above the dishwashing room.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.White cooler in cooks' line.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.Please sanitize dishes at three comp sink.
- Critical - Hand wash sink lacking proper hand drying provisions.Servers' area.
- Critical - Handwashing cleanser lacking at handwashing sink.Cooks' line area.
- Critical - Handwashing cleanser lacking at handwashing sink.Servers' area #2.
- Critical - Handwashing cleanser lacking at servers' area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink and warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.Cooks' line.
- Critical - No conspicuously located thermometer in holding unit.Servers' area.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.Oven area.
- 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
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table .
- Observed build-up of heavy grease on nonfood-contact surface.Inside fryer cabinets.
- Observed build-up of heavy grease on nonfood-contact surface.On filters under the hood suppression system.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Insides handwashing sink by oven area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean cups stored on floor. Corrected On Site.
- Observed clean equipment stored on oven door.Tongs.
- Critical - Observed employee touched dirty dishes after cleaning table in the dining room and then touched a clean cup.
- Critical - Observed handwash sink used for purposes other than handwashing.Employee rinsed scrub pad inside handwashing sink.
- Observed in-use utensil stored in unclean water below 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken held more than four hours in the walk in cooler.Stop Sale.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Lasagna held more than fours discarded by operator.Stop Sale.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt held less than four hours on buffet line.
- Observed residue build-up on nonfood-contact surface.Servers' area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice,flour in storage area.
- Observed unnecessary items on the premise.Reach in coolers,hot holding cabinets.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hours on buffet line.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wiping cloth placed under cutting board in kitchen .
- Critical - Working containers of food removed from original container not identified by common name.Oil bottle in kitchen .
|
10/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 27-16-1 Hot water not provided at employee hand wash sink.
- Violation: 29-17-1 Waste line missing at soda gun holster.Bar area.
- Violation: 37-02-1 Observed holes in wall.Waffle station in kitchen .
- Violation: 38-07-1 Light cover has a broken shield.Slow side area.
|
7/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on walk in cooler racks .
- Critical - Violation: 27-16-1 Hot water not provided at employee hand wash sink.
- Violation: 29-17-1 Waste line missing at soda gun holster.Bar area.
- Violation: 37-02-1 Observed holes in wall.Waffle station in kitchen .
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.Paint is peeling by tea station.
- Violation: 38-07-1 Light cover has a broken shield.Slow side area.
- 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
|
5/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Ceiling not smooth and easily cleanable.Paint is peeling by tea station.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Critical - Displayed food not properly protected from contamination.Jelly,cereal,milk on buffet line.
- Critical - Hot water not provided at employee hand wash sink.
- Light cover has a broken shield.Slow side area.
- Critical - No conspicuously located thermometer in cold holding unit.White cooler.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area.
- 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
- Observed build-up of dust on nonfood-contact surface.Shelves under cooks' line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime inside soda gun dispensing nozzles.Bar area.
- Critical - Observed buildup of soiled material on walk in cooler racks .
- Observed ceiling soiled with accumulated dust at the entrance of kitchen .
- Observed clean tongs stored on oven door.
- Critical - Observed dented can.Fruit cocktail in storage area.Manager placed fruit cocktail in a separate area to get a credit.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.
- Observed holes in wall.Waffle station in kitchen .
- Critical - Observed interior of microwave soiled.Servers' area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter,ham in walk in cooler.Scott Hall stated that cooler was at 41 degrees F at 7.30 p.m.Chef stated that he called the technician.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk held less four hour hours in buffet line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt in reach in cooler.
- Observed single-service articles stored without protection from contamination.Plates in kitchen . Corrected On Site.
- Observed single-service items stored on floor.Spoons in storage area. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage in buffet line.
- Waste line missing at soda gun holster.Bar area.
- Critical - Working containers of food removed from original container not identified by common name.Sugar in servers' area.
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5/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Ham in reach in cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hoursk
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Macaroni elbow on storage shelf.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of juice surrounding juice dispensing nozzles.Servers' area.
- Critical. Observed food-contact surfaces encrusted with grease deposits.Inside fryer.
- Observed single-service articles stored without protection from contamination.Coffee filters at coffee station. Corrected On Site.
- Critical. Hot water not provided at employee hand wash sink.Kitchen hallway.
- Critical. Hand wash sink lacking proper hand drying provisions.Servers' area. Corrected On Site.
- Observed holes in wall. Microwave area in cooks' line.
- Observed space in ceiling.Banquet area.
- Light cover has a broken shield .Banquet area.
- Critical. Electrical outlet has a broken cover plate. For reporting purposes only.Prep area for servers' .
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9/10/2010 | Routine - Food | Warning Issued |
- Observed wall in disrepair,behind soda machine.
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6/2/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Violation: 36-12-1 Floors not constructed easily cleanable,concrete exposed in dishmachine .
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
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5/10/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name,bread crumbs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,refer to temperature list.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above,sausage links at 73 degrees, 125 degrees farenheit .
- Critical. Displayed food not properly protected from contamination,bread,milk,cereal,pastries.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination,apples.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw chic being stored over raw beef in the walk-in
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,chef wearing watch while preparing food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure,chef touching cheese with barehands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- 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,cookline,3 handsinks.
- Critical. Observed live flies in kitchen,near the mopsink.
- Floors not constructed easily cleanable,concrete exposed in dishmachine .
- Observed grease accumulated under cooking equipment,cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Employee lockers improperly located,apron stored near clean dishes.
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5/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found, 1 live roach inside ice bin of soda machine. This violation must be corrected by : 9/10/09.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers,over soda dispenser.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification, 9/29/09
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9/16/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands,dishwasher.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found, 1 live roach inside ice bin of soda machine. This violation must be corrected by : 9/10/09.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found ,3 live roahes at mop sink, 4 live roahes on the wall behind the dishmachine , 1 live roach on the dishmachine . This violation must be corrected by : 9/10/09.
- Violation: 37-03-1 Observed wall in disrepair,at sprayer at dishmachine .
- Violation: 37-03-1 Observed wall in disrepair,behind the dishmachine .
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers,over soda dispenser.
- Violation: 42-11-1 Observed unnecessary items on the premise,all equipment that is not working remove from premise.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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9/10/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands,dishwasher.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Equipment and utensils not properly air-dried.
- Critical. Observed roach activity as evidenced by live roaches found ,3 live roahes at mop sink, 4 live roahes on the wall behind the dishmachine , 1 live roach on the dishmachine . This violation must be corrected by : 9/10/09.
- Critical. Observed roach activity as evidenced by live roaches found, 1 live roach inside ice bin of soda machine. This violation must be corrected by : 9/10/09.
- Critical. Observed live flies in kitchen.
- Floors not maintained smooth and durable,exposed concrete in dishmachine area.
- Observed floor area(s) covered with standing water,dishmachine area.
- Observed wall in disrepair,at sprayer at dishmachine .
- Observed wall in disrepair,behind the dishmachine .
- Observed wall soiled with accumulated food debris,syrup on walls .
- Observed dusty ceiling tiles and/or air conditioning vent covers,over soda dispenser.
- Observed unnecessary items on the premise,all equipment that is not working remove from premise.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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