- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.( lunchero at sandwich prep area)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.( white box freezer)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( croquettes @ 119°f) adjusted thermostat **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.(rear storage area)
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation.(sandwich prep , dishwasher and kitchen personnel) **Corrected On-Site**
- Basic - Equipment in poor repair.(white box freezer in kitchen with lid broken inside)
- Basic - Food stored in a prohibited area.(employee restroom ) bags of espresso coffee. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.(pork over lettuce in walkin cooler)
- Intermediate - 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.(dishwash area)
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Water damage in some areas
- Basic - Ceiling tile missing.
- Basic - Nonfood-contact equipment in poor repair.door panel in chest freezer
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store rte bread, and raw shrimp
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth/towel used under cutting board.
- 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 tem at 54 f, product temp at . Cooked Pork chunks 61-68 f, beef stew 54 f, beef at 54 f, ground beef at 51 f
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4/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Water damage in some areas
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans **Corrected On-Site**
- Basic - Food stored on floor. Oranges at front counter, vegetables at hand sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair.door panel in chest freezer
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store rte bread, and raw shrimp
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of sprite **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Some areas
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Container of medicine improperly stored. Vitamin on top shelf of prep table **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand sinks at front counter
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked Pork chunks 61-68 f, beef stew 54 f, beef at 54 f, ground beef at 51 f
- 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 tem at 54 f, product temp at . Cooked Pork chunks 61-68 f, beef stew 54 f, beef at 54 f, ground beef at 51 f
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4/10/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. flour, sugar Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 52 F
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork leg at 51 f, ground beef at 49 f, tamales at 51 f, rice at 51 f, pork chuncks at 51 f inside walk in cooler
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. AT PASTRY BOX AND SOME REACH IN COOLERS
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. FISH IN BUCKET
- Critical - Violation: 08A-05-1 Fruits/vegetables not washed prior to preparation. oranges at juice machine
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. at reach in cooler - raw steak next to vegetables
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over washed letuce inside reach in cooler
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw fish next to raw chicken next to raw beef
- Critical - Violation: 08A-28-1 Observed food stored on floor. vegetables, canned products
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. sliced vegetables inside walk in cooler cooler
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. EMPLOYEE SLICING TOMATOES WITHOUT GLOVES Corrected On Site.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. WASHED HANDS IN 3 COMPARTMENT SINK
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee went from raw shell eggs to cooked ham without washing hands
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN BEVERAGE CONTAINER INSIDE REACH IN COOLER
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 14-35-1 Observed ripped/worn cardboard used as shelf cover.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in freezer by cook line, reach in cooler by cook line Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.lids from tomatonboxes reused to stored prepared raw chicken tenders
- Violation: 14-51-1 Observed nonfood-grade bags used for food storage.
- Violation: 15-22-1 Observed insect control device installed over food preparation area. at front counter by orange juice machine
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. 3 compartment sink not prepared correctly for washing
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. 10 ppm at sanitizing bucket
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. FRONT COUNTER
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler. HEAVILY RUSTED
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. TOASTERS USED FOR BREAD
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. SEVERAL REACH IN COOLERS Repeat Violation.
- Violation: 24-09-1 Observed clean equipment stored on floor. pots
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. TO GO CONTAINERS ON TOP OF REACH IN COOLER
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. at men's bathroom
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. handsink by warewashing area Repeat Violation.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. FRONT COUNTER, AND BY 3 COMPARTMENT SINK, at men's bathroom
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. by cook lineCorrected On Site.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-08-1 Observed floor and wall junctures not coved. tiles broken by dry storage area next to cook line
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-01-1 Ceiling tile missing. by cook line
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. SOME AREAS OF KITCHEN
- Violation: 37-09-1 Wall not smooth and easily cleanable. SOME AREAS OF KITCHEN
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. vents inside cooler
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris. certain areas of kitchen
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. several in kitchen area
- Critical - Violation: 41A-02-1 Observed toxic item stored by food. sanitizing bucket stored next to flour container
- Critical - Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only. by prep table
- Critical - Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- 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-11-1 Certified Food Manager unable to answer basic Food Code questions.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. warewashing procedures, and handwashing procedures.
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8/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. by cook line
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 10 ppm at sanitizing bucket
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. at the time of inspection, walkin cooler ambuent temp at 51, thermomether dial at 51 f. Inside walk in cooler product temp range from 49f-52f. see stop sale report.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Electrical outlet missing cover plate. For reporting purposes only. by prep table
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Fruits/vegetables not washed prior to preparation. oranges at juice machine
- Critical - Hand wash sink lacking proper hand drying provisions. by cook lineCorrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. at men's bathroom
- Lights missing the proper shield, sleeve coatings or covers. several in kitchen area
- Critical - No conspicuously located thermometer in holding unit. AT PASTRY BOX AND SOME REACH IN COOLERS
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT COUNTER, AND BY 3 COMPARTMENT SINK, at men's bathroom
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN BEVERAGE CONTAINER INSIDE REACH IN COOLER
- Observed attached equipment soiled with accumulated dust. vents inside cooler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE SLICING TOMATOES WITHOUT GLOVES Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. FRONT COUNTER
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. HEAVILY RUSTED
- Observed ceiling soiled with accumulated food debris. certain areas of kitchen
- Observed clean equipment stored on floor. pots
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee went from raw shell eggs to cooked ham without washing hands
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. warewashing procedures, and handwashing procedures.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. 3 compartment sink not prepared correctly for washing
- Observed floor and wall junctures not coved. tiles broken by dry storage area next to cook line
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. WASHED HANDS IN 3 COMPARTMENT SINK
- Critical - Observed food stored on floor. vegetables, canned products
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. TOASTERS USED FOR BREAD
- Observed gaskets/seals on cold holding unit in poor repair. reach in freezer by cook line, reach in cooler by cook line Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. at reach in cooler - raw steak next to vegetables
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over washed letuce inside reach in cooler
- Observed insect control device installed over food preparation area. at front counter by orange juice machine
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. SEVERAL REACH IN COOLERS Repeat Violation.
- Observed leaking pipe at plumbing fixture. handsink by warewashing area Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade bags used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 52 F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork leg at 51 f, ground beef at 49 f, tamales at 51 f, rice at 51 f, pork chuncks at 51 f inside walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. FISH IN BUCKET
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw fish next to raw chicken next to raw beef
- Observed ripped/worn cardboard used as shelf cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons
- Observed single-service articles stored without protection from contamination. TO GO CONTAINERS ON TOP OF REACH IN COOLER
- Observed single-use containers (boxes and/or cans) reused for the storage of food.lids from tomatonboxes reused to stored prepared raw chicken tenders
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. sanitizing bucket stored next to flour container
- Critical - Observed uncovered food in holding unit/dry storage area. sliced vegetables inside walk in cooler cooler
- Observed wall soiled with accumulated food debris. SOME AREAS OF KITCHEN
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 121 f Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable. SOME AREAS OF KITCHEN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour, sugar Repeat Violation.
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7/30/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Plumbing system in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. BACK AREA HANDSINK
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MEAT PIES FRONT COUNTER 110 F Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.reachin on cookline
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.reachin cooler Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed improper storage in boiler room.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.throughout kitchen
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10/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.walkin(stop sale),prep area/cookline.(iced) Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin,prep area/cookline This violation must be corrected by : 8-10-2010 .
- Critical. Observed raw animal food stored over ready-to-eat food.raw chix over avocado,back reachin Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.throughout kitchen
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee wash hands with no soap.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.handsink by slicer
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.sandwich press area very confined,not enough room to move freely risking burning of employees,etc.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. This violation must be corrected by : 8-10-2010 .
- Critical. Handwashing cleanser lacking at handwashing lavatory.dishwashing area,slicer sink,emp restroom, Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.over reachins in back.
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8/9/2010 | Routine - Food | Warning Issued |
- Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.handsink by slicer
- Violation: 15-13-1 Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.sandwich press area very confined,not enough room to move freely risking burning of employees,etc.
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor.ORANGES IN CRATES Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- No plan review submitted and renovations in progress.OPERATOR ADDED NEIGHBORING LOCAL USED FOR SEATING AND DRY STORAGE. DURING INSPECTION OBSERVED FINISHED PLAN REVIEW APPLICATION NOT YET SENT TO TALLAHASSEE.OPERATOR GIVEN 60 day warning
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6/22/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.operator filled out a time as public health control application during inspection
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Ceiling tile missing.
- Observed hole in wall.by dishmachine
- Observed wall in disrepair.by dishmachine
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.by cane juice maker
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food/ice received from unapproved source. mamey pulp bought from friend of owners family with mamey trees
- Critical. Food prepared in a private home.tres leches
- Critical. Stop Sale issued due to adulteration of food product.mamey pu;p & tres leches deserts
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.operator discarded lunch special fried rice
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork leg cooling 7 hours at 53 degrees Corrected On Site.operator placed in freezer to rapidly cool
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.by rest rooms
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice served with bowl
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwashing cleanser lacking at handwashing lavatory.womens restroom
- 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
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10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/21/2008 | Routine - Food | Warning Issued |
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