- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On to coffee prep table
- Basic - Food stored on floor. Frosting stored under condiment table.
- Basic - Soil residue build-up on nonfood-contact surface. On condiment/ topping containers.
- Basic - Spray bottle containing a food product not labeled. Water. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Malted milk
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in dish area chlorine solution @ 200ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Manager (Renata) dumping drinks in the hand sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloths
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of frozen bagel on walk in freezer floor.
- Basic - Clean knives/utensils stored in crevices between equipment. Under sesame seed box on counter at prep table.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use ice scoop stored on soiled surface between uses. Found On shelf
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor. Lid
- Basic - Working containers of food removed from original container not identified by common name. Coffee cake and spices in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SAUSAGE @ 44?.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SAUSAGE @ 127?.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. ICE SCOOP.
- Critical - Observed food stored on floor. FROZEN DESERT IN WALK IN FREEZER.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK IN WALK IN COOLER.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG PRODUCT. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL FOOD IN THE SANDWICH STATION REACH IN COOLER. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH STATION REACH IN COOLER. UNTIL REPAIRED TO CODE, THIS UNIT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. CLEAR LIQUID. Repeat Violation.
- 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. INCOMPLETE. (ASHLEY MACTAGGART).
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12/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH STATION REACH IN COOLER. UNTIL REPAIRED TO CODE, THIS UNIT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS.
- Critical - Employees not informed of EMPLOYEE HEALTH POLICY. PROVIDED OPERATOR WITH DBPR FORM HR 5030-160.
- 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. INCOMPLETE. (ASHLEY MACTAGGART).
- Critical - Observed food stored on floor. ICE CREAM IN WALK IN FREEZER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG PRODUCT. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL FOOD IN THE SANDWICH STATION REACH IN COOLER. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE. PERSON IN CHARGE VERIFIED ALL TEMPERATURES. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM. Repeat Violation.
- Critical - Observed unlabeled spray bottle. CLEAR LIQUID. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/8/2011 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DRAIN HOSE IN REACH IN FREEZER.
- Observed leaking pipe at plumbing fixture. INSIDE FREEZER.
- Critical - Observed paper towels contaminated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TURKEY BACON.
- Plumbing system in disrepair. HAND SINK WILL NOT DRAIN.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. EGG PRODUCT.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SAUSAGE.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. "HASH BROWNS."
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Handwash sink not accessible for employee use at all times. FRONT COUNTER. Corrected On Site.
- Critical. Observed unlabeled spray bottle. CLEAR LIQUID. Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). HAM, BACON, EGG PRODUCT, SAUSAGE, CHICKEN, HASHBROWNS, SANDWICHES.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (NOT CRISP) BACON.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG PRODUCT.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSSGE.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HASHBROWNS.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICHES.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH STATION REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE IT SHALL NOT BE USED TO STORE P.H.F.S. OR TIME IN LIEU OF TEMPERATURE SHALL BE EMPLOYED TO CODE.
- Critical. No conspicuously located thermometer in holding unit. SANDWICH STATION.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm.
- Observed reuse of single-service articles. SINGLE SERVICE GLOVES.
- Critical. Observed live flies in kitchen.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical. No Certified Food Manager for establishment. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site.
- 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. ESTABLISHMENT LACKS PROOF TRAINING WAS PERFORMED BY A CERTIFIED FOOD MGR.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Please see inspection report for more details.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical. Please see inspection report for more details.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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12/8/2009 | Food-Licensing Inspection | Warning Issued |
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