- Basic - Cutting board has cut marks and is no longer cleanable. Make table, cook line.
- Basic - Duct tape used to repair nonfood-contact surface. Soda gun in upstairs bar area.
- 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. Bottled water, cook line. Employee discarded. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on pan shelve in dishwashing station.
- Basic - Food storage container/container lid cracked or broken. Cracked lid on containers of vegetables in walk in cooler . Manager discarded. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Bar area close to main kitchen. Manager removed handle. **Corrected On-Site**
- Basic - Shelves with rust that has pitted the surface. Bottom shelf of Prep table across from hot box in prep area.
- High Priority - Dented/rusted cans present. One dented can of marinara in dry strange area. Manager removed from shelf and set aside to send back for a credit. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened bag of raw fish stored over bag of spinach/cream cheese filling used for stuffed chicken in walk in freezer. Manager rearranged items **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink. Ladle in hand washing sink at Dishwashing station. Manager removed ladle. **Corrected On-Site**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beurre bland at 94F on cookline. Moved to cooler. Aioli at 54 in cook line one-door cooler. Voluntarily discarded. Fish, shrimp, scallops in cookline drawers 44-45F. Iced down. Fryer station pre dip 65F, not close enough to ice. Ice added. **Corrected On-Site** **Warning** At call back, make table across from seafood make table in cook line: spinach dip 49-50°, blue cheese crumble 49°, sliced turkey 52°, sliced ham 51°, mozzarella balls 46°, in table overnight. All product was voluntarily discarded by manager.
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3/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table across from walk in coolers. **Corrected On-Site**
- Basic - Food stored under dripping water line. Container of sauce wrapped with Saran Wrap pooling water, in dessert cooler. Food item was removed and a container was placed to catch the drips of the unit.
- Basic - Old labels stuck to food containers after cleaning. Several, clean container shelf near dry storage.
- Basic - Sleeves of single-service articles stored on floor in dry storage area/kitchen/wait station. Cos, downstairs bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table across from seafood make table in cook line: spinach dip 49-50°, blue cheese crumble 49°, sliced turkey 52°, sliced ham 51°, mozzarella balls 46° **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Potato soup in a large container, date marked 3/3 still 60° on the edges and 72° in the middle. Walk in cooler #2.
- High Priority - Raw animal food stored over ready-to-eat food. Trays of raw fish over trays of cooked chicken. Walk in cooler #3. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after preparation. See stop sale. Penne pasta, date marked 2/24 and Boursin 2/25.
- High Priority - Small flying insects in bar area. Both bars.
- 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. Make table across from seafood make table in cook line, ambient temperature is 49°. Also, dessert cooler is dripping water from the vent cover.
- Intermediate - Equipment drain line draining into handwash sink. Upstairs bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad cooler pooling water on bottom, dessert cooler across from salad cooler has debris on bottom and dusty fan cover. Also, airflow hose in small reach in cooler in cook line needs to be clean.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar has no paper towels, soap or a hand washing sign.
- Intermediate - Soda gun soiled. Bars.
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3/4/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/4/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two outside. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. Cook line. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Tongs in sani bucket. Ice cream scoop in standing water. **Corrected On-Site** **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meats and crab. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer detected. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beurre bland at 94°F on cookline. Moved to cooler. Aioli at 54° in cook line one-door cooler. Voluntarily discarded. Fish, shrimp, scallops in cookline drawers 44-45°F. Iced down. Fryer station pre dip 65°F, not close enough to ice. Ice added. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server bar in kitchen. Both soda guns at outside bar. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan was missing specific foods. Corrected today. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Rice n WIC. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Scallop soup in WIC. **Corrected On-Site** **Warning**
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10/24/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty shelves where clean equipment **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Container **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knife by handsink, getting splashed
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , echo lab got here **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Sauces by handsink, splashes from hand washing, moved them **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Due to dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46? rice in reach in cooler, corrective action : iced down
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease, dust and/or soil deposits. Dusty vents in dessert cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Track on dessert
- 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. Some missing
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5/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit. Reading 10? in reach in cooler, one door prep unit **Corrected On-Site**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. 3 thermometers 24-28? **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Bar **Corrected On-Site** **Repeat Violation**
- Critical - No handwashing sign provided at a handsink used by food employees. By prep area **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under chopper **Repeat Violation**
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- 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 to cut onion **Corrected On-Site**
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Observed ice scoop with handle in contact with ice. Ice bin **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese cakes **Corrected On-Site** **Repeat Violation**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over fries **Corrected On-Site** **Repeat Violation**
- Critical - Observed unlabeled spray bottle. By hand sink **Corrected On-Site**
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Reheated foods
- Critical - Vacuum breaker mising at hose bibb. Prep sink, removed hose bibb **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. White powder **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Mr. Tony, at other location
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan in bar, discarded ; shelf for utensils Corrected On Site.
- Critical - Observed expired Food Manager Certification. Mr Colin
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in 2 doors upright reach in cooler at bar
- 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. scooping panco
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47F chicken, iced down to 40F Corrected On Site. 49F spinach dip, 50F seafood salad, iced down and placed in freezer, reached 37F Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pies opened a couple of days ago Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pooled eggs over fries, reach in cooler Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Set up manual sanitation until dishmachine
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not working
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. pan on top, buy dishmachine Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. by cook line
- Critical - Observed establishment utilizing time as a public health control without having written procedures. couldn't find it
- Critical - Observed food being cooled by nonapproved method. chicken covered while cooling Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. sliding door track in desert cooler
- Critical - Observed unlabeled spray bottle. server area Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. melon Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 35F in ice water
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-02-1 Observed hole in wall. BEHIND UPSTAIRS ICE MACHINE
- Violation: 38-04-1 Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. WALK-IN FREEZER IN CORNER OF KITCHEN
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7/22/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. UPSTAIRS IN BANQUET ROOM
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1) SMALL REACH-IN COOLER ACROSS FROM GRILL. THERMOMETER READING 60'F, ALL FOOD INSIDE IN DANGER ZONE. INTERIOR OF COOLER NOT COLD TO THE TOUCH. FOODS REMOVED FROM COOLER (IN COOLER LESS THAN 4 HOURS). 2) PRODUCE WALK-IN COOLER (ALL PHF INSIDE 46'F). 3) PRODUCTION WALK-IN COOLER (ALL PHF TEMPED INSIDE 44-46'F).
- Equipment and utensils not properly air-dried.CLEAN PANS WETNESTING
- Critical - Food-contact surfaces not cleaned after being contaminated. KNIFE WIPED WITH DRY ROWEL AND RE-USED TO CUT FOOD
- Critical - No conspicuously located thermometer in holding unit. 2-DOOR REACH-IN DRAWER UNITS Corrected On Site. PRODUCTION WALK-IN COOLER. PRODUCE WALK-IN COOLER. GLASS DOOR REFRIGERATOR UPSTAIRS. DRINK COOLER AT MAIN BAR. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. NEAR DISH PIT Corrected On Site.
- Critical - No probe thermometer provided to measure temperature of food product. ONLY FULL RANGE PROBE THERMOMETER HAS DEAD BATTERY
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. SEAFOOD PREP COOLER Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE DID NOT WASH HANDS BETWEEN GLOVE CHANGES Corrected On Site. ADDRESSED WITH EXECUTIVE CHEF
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on kitchen floor. IN WALK-IN FREEZER, BEHIND UPSTAIRS ICE MACHINE Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COOK WEARING LEATHER BRACELET Corrected On Site.
- Critical - Observed food with mold-like growth. CURDLED HALF AND HALF IN UPSTAIRS REFRIGERATOR Corrected On Site. DISCARDED
- Observed hole in wall. BEHIND UPSTAIRS ICE MACHINE
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DUCK 48, CHICKEN 46'F. BOTH IN SMALL REACH-IN COOLER ACROSS FROM GRILL Corrected On Site. MOVED TO ANOTHER COOLER. MILK 46, HEAVY CREAM 46, CREAM CHEESE 46'F (ALL IN PRODUCE WALK-IN COOLER). COOKED CAULIFLOWER 44, GUMBO 46, AU JUS 45'F (ALL IN PRODUCTION WALK-IN COOLER).
- Critical - Observed potentially hazardous food thawed in an improper manner. SHRIMP THAWING IN PREP SINK WITHOUT COLD RUNNING WATER Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HALF AND HALF
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. HALF AND HALF DATED 7/9/11 Corrected On Site. DISCARDED
- Observed single-service items stored on floor. BOX OF CUP LIDS ON FLOOR IN SHED Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED ONIONS 91, COOKED MUSHROOMS 121'F. BOTH ON SIDE OF GRILL. Corrected On Site. PLACED ON GRILL.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NUMEROUS COOKED FOODS
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. WALK-IN FREEZER IN CORNER OF KITCHEN
- Critical - Vacuum breaker mising at hose bibb. AT BAR. HOSE ATTACHED TO HANDSINK. Corrected On Site. REMOVED
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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7/20/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice Corrected On Site. voluntarily discarded
- Drain cover(s) missing. on line
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. reach-in pooling water
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp on walk-in outside
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 68 degrees F Corrected On Site. melted
- Critical - Observed raw animal food stored over ready-to-eat food. multiple Repeat Violation.
- Observed single-service items stored on floor. shed Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food. sani bucket and sauces
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. by office
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. squirt bottles Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. tall reach-in Corrected On Site.
- 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. fish over veggies, reach-in
- Critical. Observed cloth used as a food-contact surface. under cutting board Corrected On Site. Repeat Violation.
- 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. scallops Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Observed single-service items stored on floor. outside storage
- Critical. Handwash sink not accessible for employee use at all times. spatula in sink Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping Repeat Violation.
- Critical. Observed small flying insects in bar area.
- Observed food debris accumulated on kitchen floor. dry storage room
- Observed attached equipment soiled with accumulated dust. walk-in units
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. outside units
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed working containers of food removed from original container not identified by common name/flour container.
- Critical. Observed cloth used as a food contact surface/cloth under chopping board.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no beard guard/restraint.
- Observed water treatment device has not been inspected or serviced according to manufacturer's instructions/ not dated.
- Observed buildup of grease on nonfood contact surface. Under door of fryer.
- Observed buildup of food debris, dust or dirt on nonfood-contact surface/ under hopper food mixer.
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing/dumping ice.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. gumbo, discarded by mgr Corrected On Site. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gumbo in walk-in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, eggs, prep cooler; close lid Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. 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. on eggs and tomatoes Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. changed gloves without washing; explained Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. back of door
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. in bucket
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf By dishmachine Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket by cook line Repeat Violation.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. one fryer not covered by nozzle
- 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. some expired on 7/09
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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