- No Violations Were Observed
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10/09/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Observed: Ceiling soiled with accumulated dust. Vents over expo station. Priority: Basic
- Basic - Observed: Hood filters not tight fitting. Down cooks line. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At sink between bar and buffet. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. At sink between bar and buffet. Priority: Intermediate
- Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. On cooks line and walk in. **Repeat Violation** Priority: Basic
- Basic - Observed: Waste line missing at soda gun holster. In bar. Priority: Basic
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08/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Observed: Bowl or other container with no handle used to dispense food. Portion cups used as scoops in salad prep area. **Repeat Violation** Priority: Basic
- Basic - Observed: Ceiling soiled with accumulated dust. Vents over expo station. Priority: Basic
- Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Priority: Intermediate
- High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0 ppm at time of inspection. Priority: High Priority
- High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantity of beef broth made this morning at 9am, found at 3 pm at 86°. Cooling window missed. Priority: High Priority
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cooks line. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef broth found in large plastic bucket, more than 4 inches and top covered with Saran Wrap. Priority: Intermediate
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. At end of cooks line. Sani bucket blocking handsink. Priority: Intermediate
- Basic - Observed: Hood filters not tight fitting. Down cooks line. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At sink between bar and buffet. Priority: Intermediate
- Intermediate - Observed: No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at threecompartment sink/warewashing machine. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. At sink between bar and buffet. Priority: Intermediate
- High Priority - Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of hot shot in dish area. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken salad 48°, crab cake 45°, pork 45°, homemade salsa 45°. Mozzarella cheese 48°, sausage 47°, heavy cream 47°. Reach in cooler at end of cooks line holding TCS foods at 47°-48°. Walk in cooler holding TCS foods at 45°-48° Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter on cooks line at 100°. Stop sale issued. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw chicken over pineapple in walk in cooler. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Reach-in cooler not 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. Two door cooler at end of cooks line holding TCS foods at 45°-48° **Repeat Violation** Priority: Intermediate
- Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. On cooks line and walk in. **Repeat Violation** Priority: Basic
- Basic - Observed: Soiled reach-in cooler gaskets. On reach in coolers on cooks line. Priority: Basic
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Priority: High Priority
- Intermediate - Observed: Walk-in cooler not 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. Walk in cooler Holding tcs food at 45°-48° Priority: Intermediate
- Basic - Observed: Waste line missing at soda gun holster. In bar. Priority: Basic
- Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine below 50ppm. Priority: Basic
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - shelves in dish area with rust that has pitted the surface.
- Basic - Ceiling in disrepair. Above cop area in kitchen. Dry wall repair/plaster not in good repair
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above cooks line.
- Basic - Hood filters in not tight fitting down cooks line.
- Basic - Hood soiled with accumulated grease. Above flat top grill
- Basic - Ice buildup in walk-in freezer.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - shelves in dish area with rust that has pitted the surface.
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used in egg salad, tomato and blue cheese.
- Basic - Ceiling in disrepair. Above cop area in kitchen. Dry wall repair/plaster not in good repair
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above cooks line.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area.
- Basic - Hood filters in not tight fitting down cooks line.
- Basic - Hood soiled with accumulated grease. Above flat top grill
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on oven door handle.
- Basic - Old labels stuck to food containers after cleaning. On drying rack in dish area.
- Basic - Soil residue build-up on nonfood-contact surface. On side on reach in cooler on cooks line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched the bread of sandwich after it was removed from grill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Swiss cheese 49°, pooled egg 49°, blue cheese 50°, diced tomato 47°, fruit salad 52°, coleslaw 50°, roast beef 56° Reach in cooler on cooks line and coca cola cooler behind expo, glass door cooler in salad area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm
- 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. Reach in cooler on cooks line holding TCS foods at 47°-50°, coca cola cooler and glass door reach in salad area 52°-56°
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside reach in coolers on cooks line.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking/prepping with no hair restraint.
- Basic - Hood filters in disrepair. Hood filters not tight fitting over cooks line oven/steamer area.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Not working on dishmachine.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In back prep area
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cooks line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Green beans 50°, cooked potato 49°, lasagna 50°, turkey 51°, walk in cooler. All foods moved to freezer. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleach over 200 ppm **Corrected On-Site**
- Intermediate - Employee did not sanitize probe thermometer before switching food items. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Fan blocking sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At handsink beside dishmachine. Maintenance fixed on site. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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5/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.Cook line above the grill
- Basic - Clean utensils or equipment stored in dirty drawer or rack.Knives drawer in food preparation area near the walk in cooler
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface.Eye burners on the stove top on the cook line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.raw chicken and seafood in the same drawer on the cook line.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.salad area sanitizer high.
- Intermediate - Handwash sink used for purposes other than handwashing.Large sink on the server side of the food window is equipped with hand soap and paper towels but no hand washing sign and there is a food utensil in the sink.If the sink is not used for hand washing remove the hand soap.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.hand washing sink near the walk in freezer at 71?
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout the walk in cooler.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade soiled with old food debris.
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3/15/2013 | Routine - Food | Warning Issued |
- Critical - Condensation or other drainage not disposed of according to law.Reach in cooler on cook line.Water puddle in reach in coole.
- Critical - Hot water not provided/shut off at employee hand wash sink.Warewashing machine area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Plastic pitcher on ice machine top unprotected.
- Critical - No handwashing sign provided at a handsink used by food employees.Handwashing sink in the bar area.
- Critical - Observed an uncovered electrical box. For reporting purposes only.Ballast box on wall in the warewashing area.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Reach in coolers on the cook line
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.Bag of rice on office floor.
- Observed gaskets soiled with food debris.
- Observed grease accumulated under cooking equipment.Cook line.
- Observed moldy ceiling air conditioning vent covers.Kitchen cook line.
- Observed residue build-up on nonfood-contact surface.Inside of reach in coolers on coook line.
- Observed soda gun holster with accumulated slime/debris. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.CrAb cakes and Greek dressing in the walk in cooler.See Stop Sale.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Raw crab cakes 10/04/12 and Greek salad 09/27/12
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Scoop in flour bin.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee slicing raw tomatoes for sandwich set ups. Corrected On Site.Hands washed and gloves used
- Critical - Observed encrusted material on can opener.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Server area handwashing sink in dining room area.
- Critical - Hot water not provided/shut off at employee hand wash sink.Warewashing area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink in bar.
- Critical - No handwashing sign provided at a handsink used by food employees.Server handwashing sink in dining room.
- 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. This violation must be corrected by : 08/08/2012.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water.Ice machine room.
- Observed food debris accumulated on walk in cooler floor.
- Observed hole in ceiling for a roof vent into the ice machine room.Dirt screen hanging above ice machine open bin allowing dust and dirt to permiate the ice
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Waste line missing at soda gun holster.Bar area.
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6/8/2012 | Routine - Food | Warning Issued |
- Critical - Condensation or other drainage not disposed of according to law.Condensation moisture leaking from cooling unit causing ice formations over foods on shelf below in the walkin freezer.
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee on cookline touching hamburger buns,pickles,red onion without washing hands or using gloves. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Hallway to back banquet room. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.Back food preperation area near the walkin cooler. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.Cookline reachin coolers. Repeat Violation.
- Observed ice scoop with handle in contact with ice.Bar area.
- Observed reach-in cooler gasket torn/in disrepair.cookline on deli style coolers. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.Walkin cooler cooling unit fan gaurds.
- Critical - Observed soil buildup inside ice bin.Mold like substance on the rimms of ice bin ledges.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.Set up bleach manual rinse.
- Unwrapped single-service utensils not presented so that only the handles are touched.Food line server side of kitchen.
- Critical - Working containers of food removed from original container not identified by common name.Condiment bottles on cookline.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of and accumulating on bottom of the reachin cooler.
- Critical - Condensation or other drainagecausing puddle on the bottom of the reachin cooler on the cookline.
- Observed ceiling in disrepair.Above food window at cookline on server side.
- Critical - Observed encrusted material on can opener.
- Critical - Observed rusted through the metal electrical boxes in the warewashing area. For reporting purposes only.
- Critical - Observed soiled reach-in cooler gaskets.Reachin cooler drawers on cookline.
- Observed water draining onto floor surface.Warewashing area warewashing machine booster.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.Reachin cooler on cookline Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.Reachin cooler gaskets on cookline. Repeat Violation.
- Critical - Violation: 28-02-1 Condensation or other drainage running onto kitchen floor from reachin cooler on cookline.
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7/12/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.Bar in dining room. Repeat Violation.
- Critical - Condensation or other drainage running onto kitchen floor from reachin cooler on cookline.
- Critical - Hand wash sink lacking proper hand drying provisions.Salad preperation area.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/09/2011.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed an electrical box rusted and in poor condition at warewashing machine. For reporting purposes only. Repeat Violation. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Reachin cooler gaskets on cookline. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.Hood filters over flat top grills on cookline. Repeat Violation.
- Observed dusty ceiling air conditioning vent covers.Hallway from the kitchen to the dining room.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Kitchen area. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.Two pans of chowder in the walkin freezer.
- Observed gaskets/seals on cold holding unit in poor repair.Reachin cooler on cookline Repeat Violation.
- Observed moldy air conditioning vent covers.Cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/9/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walkin cooler.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.Several reachin coolers on cookline.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.Throughout the cookline.
- Critical. Observed interior of microwaves soiled.Pantry and cookline.
- Observed build-up of grease on nonfood-contact surface.Hood filters on flat top cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers.Kitchen area.
- Critical. Observed an electrical box badly rusted and in poor repair in warewashing machine area. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.Dining room service bar area.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw grouper over rte food in reachin cooler on cook line.
- Observed utensils in poor condition.Knife with taped handle.
- Food-contact surface not smooth and easily cleanable.Metro racks in walkin cooler.
- Critical. Observed soiled walkin cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.Throughout.
- Critical. Identity of food or food product misrepresented.Crab in menu is Krab.Artificial crab use in salad.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans in dry storage area.
- Observed walk-in cooler & freezer gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths on cookline. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength on cookline. greater than 100 ppms Corrected On Site.
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Observed interior of microwave soiled on cookline.
- Critical. Observed interior of reach-infreezer soiled with accumulation of food residue.
- Observed dust debris buildup on hood filters
- Observed build-up of grease between cookline equipment.
- Observed build-up of food debris buildup on surface of the walkin cooler shelves.
- Observed residue build-up on the floor of walkin freezer.
- Observed build-up of food debris, dust or dirt on the hobart mixer
- Observed gaskets with slimy/mold-like build-up of walkin freezer.
- Critical. Water overflow at drainage system for bulk ice machine
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 23-04-1 Observed build-up between cookline equipment.
- Violation: 23-05-1 Observed residue build-up on the floor in walkin freezer
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5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken salad
- Critical. Working containers of food removed from original container not identified by common name. Chicken salad
- Critical. Observed cloth gloves contacting ready-to-eat food on cookline.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bread crumbs
- Critical. Observed employee drinking from an open beverage container in a food preparation
- Critical. Observed an open beverage container in salad prep area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soiled reach-in freezer gaskets on cookline.
- Critical. Observed food-contact surfaces soil deposits. cutting board
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of dust debris on the fan shield
- Observed build-up of mold-like substance on surface of the walkin cooler ceiling.
- Observed build-up between cookline equipment.
- Observed residue build-up on the floor in walkin freezer
- Observed food debris buildup on rolling racks in dry storage.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. near walkin cooler
- Pots and pans not properly air-dried.
- Observed single-service to go containers stored food contact surface up at wait station.
- Critical. No handwashing sign provided at a handsink used by food employees.
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3/4/2010 | Routine - Food | Warning Issued |
- Violation: 37-14-1 Observed ceiling in disrepair in dishmachine area.
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11/30/2009 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta in wic
- Critical. Working containers of food removed from original container not identified by common name under prep table
- Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. tuna salad @ 44 F Corrected On Site. temp adjusted on unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. peas @44 F in wic
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. hamburger patties @ 132 F Corrected On Site. Placed in oven to increase temp.
- Critical. Observed cloth used as a food-contact surface for broccolli in reachin cooler.
- 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. blue cheese crumble in reachin cooler.
- Observed equipment in poor repair. Reachin freezer lid/ gasket secured with electrical tape.
- Observed gaskets/seals on cold holding unit in poor repair on cookline.
- Walkin freezer gaskets in disrepair.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. greater than 200 ppms
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. greater than 200 ppms
- Critical. Observed soiled reach-in cooler gaskets on cookline.
- Critical. Observed interior top of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with soil deposits. reachin freezer on cookline.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue on cookline.
- Observed build-up of grease between cookline equipment.
- Observed residue build-up on rolling rack near meat slicer.
- Observed build-up of food debris under meat slicer.
- Observed food debris build up on shelves in walkin cooler.
- Observed food debris build up can opener holder.
- Observed clean utensils/equipment stored in dirty drawers near walkin cooler.
- Cleaned and sanitized containers, utensils not properly stored. Stored in dirty plastic container under prep table
- Observed single-service articles stored without protection from contamination. styrofoam bowls on shelf near walkin cooler.
- Critical. Observed hand wash sink not clean.
- Critical. No handwashing sign provided at a handsink used by food employees in dishmachine area.
- Observed food debris accumulated on walkin freeze floor.
- Observed wall soiled with accumulated food debris on cookline.
- Observed ceiling in disrepair in dishmachine area.
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9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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