- Basic - Bowl or other container with no handle used to dispense food. In sugar and flour containers **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. In the walk in freezer
- Basic - Clean equipment stored on floor. Glasses
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. In dish machine area
- Basic - Food storage container/container lid cracked or broken. Food storage containers melted and cracked
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris. On cookline
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over chopped onions **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler items
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.mop sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Stored by coffee pot area
- High Priority - Toxic substance/chemical stored by or with food. Unlabeled pink liquid stored in dry storage **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid **Repeat Violation**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cooked peppers and onions
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Stack of pans on handwash sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in the walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing./ by the back door
- Basic - Cutting board has moderate amount cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ inside reach in cooks line
- Basic - Floor area(s) covered with standing water./ dishmachine area
- Basic - Ice scoop handle in contact with ice./ wait station ice bin
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.cooks line reach in cooler/ or tall glass reach in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ raw beef re- educated put in refrigeration
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface./ tall glass cooler
- High Priority - License expired within 30 days after expiration date./ contact Bill Risk for more information
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee washed hands with gloves on re- educated **Corrected On-Site**
- Intermediate - Heavily Encrusted material on can opener blade.
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cook line
- Portable fire extinguisher gauge in red zone. For reporting purposes only./ by back door
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cook line cutting board BADLYY grooved/pitted and no longer cleanable. Repeat Violation.trying to resurface
- Violation: 36-22-1 Observed floor area(s) covered with standing water.through out kitchen
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked beans not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.found cooling over night
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.+22 degrees the other metal stem is -12 degrees
- Critical - Hand wash sink lacking proper hand drying provisions.cook line
- Critical - Handwashing cleanser lacking at handwashing lavatory.cook line
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.manager showed up before end of inspection
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees on site with no certified food manager. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.cook line
- 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. Repeat Violation.
- Critical - Observed 1 dented can of olives.3lbs 7oz Repeat Violation.
- Critical - Observed Cooked beans being cooled by in deep containers while covered. Repeat Violation.
- Observed cook line cutting board BADLYY grooved/pitted and no longer cleanable. Repeat Violation.
- Observed floor area(s) covered with standing water.through out kitchen
- Observed heavy build-up of food debrison shelf where clean plates are stored
- Observed moldy ceiling tiles in kitchen
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm
- Critical - Observed unlabeled spray bottle.blue solution
- Several Wooden bowls found badly chipped
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).25 lbs of cooked beans Repeat Violation.
- Wet towel stored under cutting boards. Repeat Violation.
- Wet wiping cloths not stored in sanitizing solution between uses.throughout kitchen
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm Corrected On Site.
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9/6/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method, as evidenced by cooked beans cooling overnight in a large deep pan are 48 degrees F. Repeat Violation. Observed during callback inspection 3 large deep pans of cooked beans cooled overnight in walk in cooler are at 47-62 degrees F.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, large pan of cooked beans cooling overnight are at 48 degrees F. Stop Sale issued. Repeat Violation. Observed during callback inspection 3 large pans of cooked beans cooled in the walk in cooler overnight, as stated by food employee, are at 47-62 degrees F.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, on the cook line make unit.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 36-08-1 Observed floor and wall junctures not coved, dish area.
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5/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, large pan of cooked beans cooling overnight are at 48 degrees F. Stop Sale issued. Repeat Violation.
- Food-contact surface not smooth and easily cleanable, cloth towel under cook line cutting board. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area, cook line handwash sink removed while halfwall is being repaired. Handwash sink must be put back in original location and be functioning properly.
- Critical - Handwash sink not accessible for employee use at all times, large garbage can in front of the dish area handwash sink.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable, on the cook line make unit.
- Critical - Observed dented/rusted cans, 1 dented can of tomatillios on the dry food storage shelf.
- Critical - Observed expired Food Manager Certification. Repeat Violation.
- Observed floor and wall junctures not coved, dish area.
- Critical - Observed food being cooled by nonapproved method, as evidenced by cooked beans cooling overnight in a large deep pan are 48 degrees F. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, dry food storage shelves outside the walk in cooler.
- Critical - Observed several employee training certificates have expired, updated certificates must be provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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2/21/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation./cooked strip beef,cooked beans,cooked taco beef cooled overnight temperatures ranged 44-47 degrees f as seen on 2/11/11-4/11/11-8/12/11
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting gloves Corrected On Site.
- Critical - Observed expired Food Manager Certification./just expired 4 days ago need to have recerfication by next unannounced inspection or administrative action maybe taken
- Critical - Observed food being cooled by nonapproved method./establishment cooling in large,heavy deep covered bins Repeat Violation.as seen on 2/11/11-4/11/11-8/12/11
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./shredded cheese walk in cooler/also cooked pork,chicken fro 3 days ago
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site./to 50 ppms
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8/12/2011 | Routine - Food | Administrative complaint recommended |
- 03d-05-1- 1)establishment was still cooling in large,heavy deep covered bins as seen on 2/2/11 and 4/11/11 2)the cooked strip beef,cooked beans,cooked taco beef cooled overnight in the large heavy containers temperatures ranged from 44-47 degrees f as seen on 2/11/11 and 4/11/11
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8/12/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- 03a.07.1-shredded cheese was at 64 degrees f on cooks line
- 22.22.1 The can opener had heavily encrusted material on it
- 37.11.1 there was heavy dust on the fans in the walk in cooler
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4/11/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./cooks line cooler.establishment has sufficient other cold hold tall reach in at end of cooks line.but they had the egg burrittos in there. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./taco beef,strip chicken,cooked beans from 2/2/11 Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength./MUST MANUALLY SANITIZE UNTIL PROPER PPM IS DISPENSING FROM MACHINE
- Observed attached equipment soiled with accumulated dust./heavy dust on the walk in cooler fans Repeat Violation.from stipulation call bacl
- Critical - Observed food being cooled by nonapproved method./cooling product in large heavy deep bins and covering Repeat Violation.from 2/2/11
- Critical - Observed heavily encrusted material on can opener. Repeat Violation.from stipulation call back
- Observed ice scoop with handle in contact with ice./soda ice bin Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./egg,cheese wrap in reach in cooler cooks line not maintaining 41 degrees f or below
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./shredded cheese cooks line Repeat Violation.from routine on 2/2/11 and repeated for stipulation call back
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4/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./cooks ne-establishment has tall reach that is working may put phf's in that one end of cooks line
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./strip chicken /strip beef cooled frpm last evening
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours./
- Critical - No thermometer provided to measure temperature of food product./reach in coolers
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./with nacho chips Corrected On Site.
- Observed ceiling light shield cracked /dusty prep area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on glives cooks.cook line Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground./outside by back door
- Critical - Observed food being cooled by nonapproved method./large deep bins covered/chicken,beef
- Critical - Observed food being cooled by nonapproved method./wrapping egg burritto's before they were at the proper 41 degreef temperature
- Observed heavy build-up of grease on cook line shelving by microwave
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./breaded chicken
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
- Critical - Observed uncovered food in holding unit/dry storage area./bulk product dry storage Corrected On Site.
- Observed wall soiled with moderately accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line Corrected On Site.
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2/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, bulk food storage buckets labled in Spanish only, must be labled in English as well. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, large plastic container of shredded cheese on the cookline is at at 67 degrees F. Repeat Violation.
- Critical. Observed potentially hazardous food thawing in an improper manner, approximately 8 large pieces of frozen raw meat (tubes of ground beef, large beef and pork roasts) piled up in one bay of the 3 bay sink with a small stream of water running only on one tube of ground beef. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food, flat of raw shell eggs stored over tub of cooked taco meat in the walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, bulk buckets of sugar and salt on the dry food storage shelf. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, unsealed piece of wood lining dry food storage shelf. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover, on shelf under cookline oven. Repeat Violation.
- Observed nonfood-contact equipment in poor repair, cookkine microwave oven handle is broken off. Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Critical. Observed heavy encrusted material on can opener. Repeat Violation.
- Observed heavy build-up of mold-like substance and old food debris on surface of nonfood-contact surface, tops of beer kegs in the walk in cooler.
- Observed walk in cooler gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried, wet plastic drink glasses stacked on top of each other and wet metal food storage pans stacked on top of each other on the prep table storage shelf. Repeat Violation.
- Plumbing system in disrepair, cookline handwash sink drains very slow.
- Critical. Observed handwash sink used for purposes other than handwashing, as evidenced by shredded lettuce debris in the cookline handwash sink.
- Observed attached equipment soiled with heavy accumulated dust, walk in cooler fan motor covers. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, chlorine wiping cloth sanitizer tested at 200 ppm. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged, BC extinguisher on the cookline. For reporting purposes only.
- Critical. Electrical outlet missing cover plate,ear ice machine. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions, CFM didn't know how to test dish machine for proper sanitizer level when asked if she knew how to.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name, bulk food storage bins labled in Spanish only, must labled in English as well.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, large plastic container of shredded cheese in a pan of mostly water with some ice is at 56 degrees F. Corrected On Site. Observed on callback inspection a large plastic container of shredded cheese at 67 degrees F.
- Critical. Violation: 06-01-1 Observed potentially hazardous food thawing in an improper manner. Observed 3 pieces of frozen meat in sink on opposite side of running water. Corrected On Site, had cook place packages of meat directly under stream of running water. Observed during callback inspection approximately 8 large pieces of frozen meat (tubes of ground beef, large beef and pork roasts) piled up in 1 bay of the 3 bay sink with a small stream if water only running on 1 tube of ground beef.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, unsealed sections of wood lining dry food storage shelves.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover, shelf under microwave oven. Observed ripped/worn tin foil used as shelf cover under oven on cookline at the time of the callback inspection.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, cookline microwave oven handle broken off.
- Critical. Violation: 22-22-1 Observed heavy encrusted material on can opener.
- Violation: 24-08-1 Equipment and utensils not properly air-dried, plastic drink glasses stacked on top of each other at the server station. Also observed wet metal food storage stacked on top of each other in the shelf under the prep table.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers. Observed heavy dust accumulation on walk in cooler fan motor covers at time of callback inspection.
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11/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name, bulk food storage bins labled in Spanish only, must labled in English as well.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, large plastic container of shredded cheese in a pan of mostly water with some ice is at 56 degrees F. Corrected On Site.
- Critical. Observed potentially hazardous food thawing in an improper manner. Observed 3 pieces of frozen meat in sink on opposite side of running water. Corrected On Site, had cook place packages of meat directly under stream of running water.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust, 2 bags of onions on wood planks next to bemch grinder used to sharpen knives.
- Critical. Observed cloth used as a food-contact surface, small fried tortillia shells in cloth towel lined pans on the cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on shelf above make line where food is picked up.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, unsealed sections of wood lining dry food storage shelves.
- Observed ripped/worn tin foil used as shelf cover, shelf under microwave oven.
- Observed cutting board grooved/pitted and no longer cleanable, steam table area.
- Food-contact surface not smooth and easily cleanable, cardboard lining dry food storage shelves.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, several planks of bare wood under bench grinder used to sharpen knives.
- Observed nonfood-contact equipment in poor repair, cookline microwave oven handle broken off.
- Critical. Observed heavy encrusted material on can opener.
- Critical. Observed buildup of soiled material on plastic shelf covers in the walk-in cooler, also rust on metal rungs.
- Observed heavy dusty residue build-up on nonfood-contact surface, vent on side of ice machine.
- Equipment and utensils not properly air-dried, pladtic drink glasses stacked on top of each other at the server station.
- Critical. Observed hand sanitizer applied to unclean hands, server applied hand sanitizer to hands in the dining room- as observed from kitchen/dining entry. Corrected On Site.
- Floors not constructed easily cleanable, several loose and broken tiles at the dish area allowing dirty water to collect in area.
- Observed cookline light shields soiled with black mold-like substance.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- No copy of latest inspection report.
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9/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50-holding, reach-in cooler. Advised quick chill in metal pan to 41 or colder. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Freezer, raw chicken stored over raw beef in freezer. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several Salad type bowls-chipped and cracked used for tortilla chips and salsa. Manager disposed of bowls. Corrected On Site.
- Critical. Observed soil buildup inside ice bin-minor black splotches.
- Critical. Hand wash sink lacking proper hand drying provisions-ladies room. Corrected On Site.
- Observed floor area(s) covered with standing water-near 3 bin sink. It does not appear to be leaking from 3 bin.
- Observed personal items stored with food. Several shirts wadded up and left on top of cans and bottles in storage area. Corrected On Site.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times-3 or 4 frying pans stored in basin of hws. HWS by soda fountain blocked and used as dump sink-also has full glass of soda stored in basin.
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8/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. White powdery substance-in tea/coffee area.
- Critical. Observed torn packages/bags of food exposing the contents to contamination-bag of rice and bag of beans at back door area.
- Critical. Displayed food not properly protected from contamination-bar type container with limes, lemons and cherries not covered or protected.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat-lexan container in bag af rice at back door.
- Observed personal item stored with food. Back-pack stored on rack with food items, near back door to facility.
- Wet mop not hung to dry-mop left in bucket.
- 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. No proof for at least one employee.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Warning Issued |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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