- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dead roaches on premises. One dead roach behind front counter oven. No live activity found. **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. Water bottle without straw by front handsink. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cutting board in back prep. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and bracelets.
- Basic - Food stored on floor. Bag of potato in walk in cooler not 6" off floor.
- Basic - Hood soiled with accumulated dust.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Under salad cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Back hand sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Pizza preparer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice 121°F @ 12:40 sitting at room temperature above pizza oven. ( sitting out 3 hours) . White rice reheated 177° *Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Metal rimmed brush in ware wash area.
- Intermediate - Spray bottle containing toxic substance not labeled. Under cabinet front counter. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
|
07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. / above hand sink / back kitchen area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on pizza station / **Corrected On-Site** **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cheese 46F / pizza cooler / moved to walk in cooler. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / chicken masala 124F / on top of the oven / moved to steam table reheated to 167F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pasta sauce 45F, lasagna 45F / pizza cooler / moved to walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw beef over potatoes. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw beef, raw beef over raw fish. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. / 1 live roach found by the 3 bay sink area / employee killed and discarded / no other activity observed. **Warning**
- Intermediate - Cold holding equipment incapable of 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. / ambient temperature 50F / all TCS REMOVED. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / dirty pans inside hand sink / cook line / **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. / cook line / **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / 24F after calibration. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / female employee working over 1 year. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. / for steak cooked medium / **Corrected On-Site** **Warning**
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. / foam cup for cheese.
- Basic - Case/container/bag of food stored on floor in kitchen. / salt, sugar white containers.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / kitchen / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. / **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil / **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 0ppm / **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./ chlorine at 0ppm / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 64F / made one hour ago per chef / moved to reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. / empty basket inside hand sink / cook line / **Corrected On-Site**
- Intermediate - No soap provided at handwash sink./ kitchen / **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / 26F after calibration / **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / one expired employee training.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Raw animal food stored above unwashed produce./ raw eggs over tomatoes / walk in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / throughout the kitchen. **Warning** / at callback 10/12/13, 2 containers of white substances still no labeled.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. / noodles at 46F, white rice at 45F, salmon at 47F, raw chicken at 44F / product was iced or moved to other cooler. **Warning** / at callback 10/12/13, pasta at 51F, raw chicken at 49F, salmon at 50F in walk in cooler.
- 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. / meatballs at 63F / overnight in walk in cooler. **Warning** / at callback 10/12/13, raw chicken at 49F, noodles at 51F fish at 50F.
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10/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. / soy sauce. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Raw animal food stored above unwashed produce./ raw eggs over tomatoes / walk in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / throughout the kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. / noodles at 46F, white rice at 45F, salmon at 47F, raw chicken at 44F / product was iced or moved to other cooler. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / meatball at 63F / stored overnight in walk in cooler. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. /lasagna at 122F / steam table / product reheated to 189F / **Corrected On-Site** **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. / meatballs at 63F / overnight in walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. / raw beef over dough / walk in cooler. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / rice, noodles / walk in cooler. **Warning**
|
8/9/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / walk in cooler / **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. / raw shell eggs over unwashed vegetables / walk in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. / forks / front counter / **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / cooked pasta at 44F / walk in cooler.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / white rice at 125F / product moved to warmer / reheated to 165F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chicken broth at 66F / product was out for 30 minutes / moved to reach in cooler.
- High Priority - Raw animal food stored over cooked food. / raw fish over cooked chicken / walk in cooler / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / egg wash over cheese / walk in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / all sanitizing buckets
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2012 | Complaint Full | Emergency Order Callback Complied |
- Floor with food debris - WIC
- Hair restraint - Wok
- Critical - No paper towel at all handsink
- Critical - Observed 3 live at the front counter storage cabinet, 1 live under handsink across from cookline, 1 dead outside WIC, 1 dead on floor next to the soda storage rack.
- Critical - Observed employee washed dishes in handsink
- Critical - Observed hand sink used to store cleaning pizza pans - COS
- Stove with heavy grease
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10/1/2012 | Complaint Full | Emergency order recommended |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cooked chicken, pepperoni and sausage bites / reach in cooler / cookline.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. / above 3 bay sink.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. / hood wall.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. / lightshield / hood area.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / walk in cooler ambient temperature at 45F / all PHF moved to another cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. / cookline.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / cookline.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product. / cook.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. / handsink faucet / cookline.
- Observed build-up of grease on nonfood-contact surface. / clean pans / prep area.
- Observed build-up of grease on nonfood-contact surface. / hood wall.
- Observed build-up of grease on nonfood-contact surface. / lightshield / hood area.
- Observed build-up of grease on nonfood-contact surface. / oven / left side.
- Critical - Observed food stored on floor. / potato / walk in cooler / Corrected On Site.
- Critical - Observed food stored on floor. / soda and water by the ice machine.
- Observed grease accumulated on kitchen floor. / under deep fryer.
- Critical - Observed handwash sink used for purposes other than handwashing. / clean pans in handsink / kitchen / Corrected On Site.
- Observed ice scoop with handle in contact with ice. / front counter.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 50F / product was out for 15 minutes per cook / product was moved to reach in freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 60F / cookline / product was discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / white rice at 53F, potato at 51F and lasagna at 51F overnight in walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cooked chicken, pepperoni and sausage bites / reach in cooler / cookline.
- Critical - Observed raw animal food stored over cooked food. / raw shell eggs over cooked pasta.
- Critical - Observed uncovered food in holding unit/dry storage area. / salmon / walk in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. / throughout establishment.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. / pasta at 153F / product was reheated to 169F / Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / cooked chicken at 50F, white rice at 53F, potato at 51F and lasagna at 51F.
- Critical - Vacuum breaker mising at hose bibb. / mop sink.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / above 3 bay sink.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor. / oil carton on kitchen floor.
- Violation: 13-03-1 Observed employee with no hair restraint. / observed female employee serving food with no hair restraint.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. / walk in cooler.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. / dry storage room.
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3/22/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. / dry storage room.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. / 0ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. / front counter.
- Lights missing the proper shield, sleeve coatings or covers. / walk in cooler.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. / kitchen. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed container of medicine improperly stored. / next to single service containers / Corrected On Site.
- Observed employee with no hair restraint. / observed female employee serving food with no hair restraint.
- Critical - Observed food stored on floor. / cases of oyster sauce on floor / dry storage room.
- Critical - Observed food stored on floor. / oil carton on kitchen floor.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed a bucket of vegetables inside the handsink / kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / Corrected On Site.
- Observed personal care item stored with food. / observed employee's jacket and handbag stored next to the in-use microwave / front counter / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pasta at 45F / walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw chicken stored over pasta / walk in cooler / Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. / kitchen / Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0ppm / sanitizing bucket.
- Critical - Working containers of food removed from original container not identified by common name. / buckets of white substances / dry storage rack.
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1/17/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. / dry storage room
- Critical - Hand wash sink lacking proper hand drying provisions. / next to 3 bay sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. / device was not functioning
- Critical - Hot water not provided/shut off at employee hand wash sink. / next to 3 bay sink
- Light not functioning. / walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. / by coolkline
- No suitable facilities provided to store employee clothing and other possessions. / observed employees personal items throughout permises
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / cookline 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. / observed employees touched RTE food / without wearing gloves Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / observed cook did not wash hands before serving customers
- Critical - Observed food stored on floor. / meatballs / walk in cooler
- Observed personal care item stored with food. / observed bike helmet stored next to clean pans / above 3 bay sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed ham in reach in cooler at 52F / operator discarded the product
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. / Corrected On Site.
- Critical - Observed toxic item stored by food. / observed a bottle of cleaner stored next to soda boxes Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / observed a box of cooked sausage uncovered inside walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / pasta / walk in cooler
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), product wasooked yesterday and did not cooled down properly. Product was discarded
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, pasta inside walk in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pasta was 48f, product was cooked yesterday.
- Critical. Observed food stored on floor, bag of cabbage and box of brocolli.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook washing hands in the 3 compartment sink.
- Critical. Observed employee wash hands with no soap, cook.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit, cook's line.
- Observed heavy residue build-up on nonfood-contact surface, walk in cooler storage rack.
- Critical. No handwashing sign provided at a handsink used by food employees, by cook's line.
- Critical. Handwashing cleanser lacking at handwashing lavatory, by 3 compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory, by cook's line.
- No copy of latest inspection report. Corrected On Site.
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1/6/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/22/2010 | Routine - Food | Admin. Complaint Callback Complied |
- 3b-03-1 Hot holding less than 135 degrees.
- 13-03-1 No hair restraints.
|
8/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name, flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fish was 51f, pepperoni was 51f, product was put there at 9:00 am, temp at 1:00 pm, products were discarded . Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp on reach in cooler was 52f.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust, pan with chicken was stored next to handwashing sink. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken was stored with pepperoni and precooked meatballs in side chest freezer .
- Critical. Observed uncovered food in holding unit/dry storage area, pan with chicken by handwashing sink. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwasher.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, used of round bowl to scoop sauce in the cook's line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Equipment and utensils not properly air-dried.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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7/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked pastas and pepperoni in walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked chicken in walkin cooler 50 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method, cooked chicken and raw chicken in walkin cooler cooling with tightfitting cover.
- Critical. Observed raw animal food stored over ready-to-eat food, containers of raw chicken over Box of vegetables in walkin cooler. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, salt container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed residue build-up on nonfood-contact surface, racks of walkin cooler.
- Observed gaskets with slimy/mold-like build-up, walkin cooler.
- Critical. Hand wash sink lacking proper hand drying provisions, front counter. Corrected On Site.
- Observed attached equipment soiled with accumulated grease, hood system.
- Observed attached equipment soiled with accumulated dust, lights over cooking equipment.
- Light not functioning, walkin cooler.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked pastas in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese 58 F, meatballs 47 F walkin cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked chicken 101 F without timemarking. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, pizza 125 F without timemarking. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken stored on top of box of corn in walkin cooler.
- Critical. Observed uncovered cooked chicken by handwashing sink getting splash contamination. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar container and flour container .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, employees wearing watch and bracelet.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee handling money then food activity without washing hands and in rear prep employee handling soiled equipment then food activity without washing hands.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Equipment food-contact surfaces and utensils not sanitized, employee rinsed off untensil and cutting board in prep sink without washing with soap and sanitizing.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed leaking pipe at plumbing fixture, prep sink in back room.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed dead roaches on premises, inside dishwash area handwashing sink basin.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
|
7/17/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/26/2009 | Routine - Food | Warning Issued |
| No report available. | 2/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/7/2008 | Routine - Food | Warning Issued |
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