- No Violations Were Observed
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8/23/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE COOLER Repeat Violation. ITEMS AT 55 F
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COUNTERS AND SHELVES: KITCHEN COOKLINE
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. WALKIN FREEZER Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. THREE COMPARTMENT SINK SOILED. LEFTOVER FOOD PARTICLES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS , PLANT FOODS, AT 55 F IN COOKLINE COOLER Repeat Violation.
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF EQUIPMENT
- Critical - Observed the presence of insects, rodents, or other pests. DEAD INSECTS HALLWAY BY WALKIN COOLER Corrected On Site.
- Waste line missing at soda gun holster. BAR
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6/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- 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.
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5/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. A DACOSTA ( 1-2011)
- 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
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3/17/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER OPPOSITE COOKLINE GRILL , COOLER BY BACK DOOR
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLES
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE TOUCHING BREAD, LEMONS WITH BAREHAND CONACT Repeat Violation.
- Critical - Observed dead roaches on premises. FOUR DEAD ROACHES BY BREAD CUTTING STATION
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOK USED SAME GLOVES AFTER TOUCHING EQUIPMENT AND OTHER SOILED SURFACES Repeat Violation. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. COOK HANDLED RAW SEAFOODS THEN TOUCHED READY TO EAT FOODS AND CLEAN DISHWARE WITHOUT WASHING HANDS AND USED SAME GLOVES THROUGHOUT
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. DISHWASHER NOT AWARE OF READING TEST STRIPS
- Critical - Observed expired Food Manager Certification. A DACOSTA ( 1-2011)
- Critical - Observed food stored on floor. OIL CONTAINER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ICE SCOOP
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW EGGS, PLANT FOODS( MUSHROOMS), SEAFOODS (FISH) AT 55 F IN MAKETABLE AND COOLER OPPOSITE COOKLINE GRILL. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER READY TO EAT FOODS IN WALKIN COOLER
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
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3/16/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. DELIMEATS
- Critical. No conspicuously located thermometer in holding unit. COOKLINE COOLER
- Critical. Observed raw animal food stored over ready-to-eat food. WALKIN FREEZER
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ICE MACHINE FILTER Repeat Violation.
- Observed equipment in poor repair. CONDENSATION BUILD UP IN KITCHEN COOLER Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. NUMEROUS COUNTERS AND SHELVES
- Observed single-service articles improperly stored. ITEMS NOT INVERTED
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing SINK
- Observed hole in wall. UNDER DISHMACHINE
- Observed personal care item stored with food. CELL PHONE ON MAKETABLE , PERSONAL DRINKS OVER CUSTOMER FOOD IN COOLER
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OCTOPUS AT 80 Corrected On Site.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. STUFFED PEPPERS AT 95 Corrected On Site.
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NOT HOLDING 135 OR HIGHER. FOODS AT 80-90
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. REACH IN COOLER
- Critical. Violation: 08A-28-1 Observed food stored on floor. NUMEROUS ITEMS IN WALKINCOOLER AND FREEZER
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. NUMEROUS IN WALKINCOOLER AND WALKINFREEZER
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. WATER BUILD UP
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. BLOCKED BY FAN
- Critical. Violation: 35A-07-1 Observed small flying insects in bar area.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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8/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued due to adulteration of food product. ICE AT ICEMACHINE CONTAMINATED DUE TO HEAVY BLACKLIKE SUBTSTANCE IN ICEMACHINE . ICE MAY NOT BE USED . BAG FLOUR CONTAMINATED . VOLUNTARILY DISCARDED
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CUT MELON
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OCTOPUS AT 80 Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. STUFFED PEPPERS AT 95 Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CHICKEN STOCK AT 47 F (OVERNIGHT TEMPERATURES ) VOLUNTARILY DISCARDED Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NOT HOLDING 135 OR HIGHER. FOODS AT 80-90
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. REACH IN COOLER
- Critical. Observed food stored on floor. NUMEROUS ITEMS IN WALKINCOOLER AND FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area. NUMEROUS IN WALKINCOOLER AND WALKINFREEZER
- Critical. Observed cloth used as a food-contact surface. TOWEL UNDER CUTTING BOARD
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. WASHED HANDS AT 3 COMPARTMENT SINK
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON GLOVES
- Critical. Observed employee dry hands on clothes/apron after washing.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. HEAVY SLIME BUILD UP
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN INTERIOR
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. WATER BUILD UP
- Observed residue build-up on nonfood-contact surface. SHELVING IN KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIORS OF COOKING EQUIPMENT AND REACH IN COOLERS, MICROWAVE
- Waste line missing at soda gun holster.
- Critical. Vacuum breaker mising at hose bibb. OUTSIDE FAUCET
- Critical. Handwash sink not accessible for employee use at all times. BLOCKED BY FAN
- Critical. Observed handwash sink used for purposes other than handwashing. DUMPING FOOD IN HANDSINK
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors. KITCHEN
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water. OUTSIDE BACK HALLWAY
- Critical. Observed toxic item improperly stored. ABOVE HANDSINK
- Carbon dioxide/helium tanks not adequately secured.
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6/18/2010 | Routine - Food | Warning Issued |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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1/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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