- Basic - Build-up of grease on nonfood-contact surface. Kitchen worker stated the hood system cleaning company is scheduled for today. **Repeat Violation**
- Basic - Carbon dioxide tanks not adequately secured. 6, near coffee counter in dining room.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and bins on clean dishes shelves.
- Basic - In-use wet wiping cloth/towel used under cutting board. On make table. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above triple sink. Dish area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Large make table, near stairs. Kitchen.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reuse of single-use articles. Establishment reuses jugs of mayo with hollow handle to store homemade ranch dressing, made with buttermilk. In glass door cooler near stairs.
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous on make table. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 65°, tzaziki sauce 57°, sitting on make table. Worker stated he took these items out at 10:30 in preparation for the lunch rush, and they normally stay out until around 1 then back to the refrigerator. Corrective action taken, moved to reach in cooler and discussed Time as a Public Health Control with worker and owner. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sauerkraut, per worker it was opened Monday. In glass door cooler near stairs, kitchen.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Chris. Certificate expired on 6/16/14. Serv safe.
|
07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment and between them, also hood filters. At callback 7/9/14, hood filter have heavy grease build up. Worker Chris stated the hood cleaning is scheduled for today.
- Intermediate - Encrusted material on can opener blade. And holster. Removed and placed in triple sink.
|
07/09/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment and between them, also hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Make tables. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Along baseboards in dinning room, also along baseboards in men's restroom.
- Basic - Food stored on floor. Jugs of frying oil. Cook line.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 panel.
- Basic - In-use tongs stored on oven door handle. Two. Removed. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes and bags of cabbage and lettuce head over cooked pork. Glass sliding door reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table near stair hummus 47°, chicken salad 49°, tuna salad 49°, coleslaw 52°, gyros meat 52°, feta cheese and mozzarella cheese 55°. Owner states these items were placed in table for lunch, 2 hours ago. Turned thermostat lower. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw ground turkey over container of raw beef. Reach in cooler kitchen.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Heavy build up behind interior compartment.
- Intermediate - Encrusted material on can opener blade. And holster. Removed and placed in triple sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Heavy build up on interior door of small make table, also inside of True upright reach in cooler across from small make table.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potato salad in reach in cooler, two container they are also stacked up, also ribs wrapped in aluminum foil in reach in cooler. Discussed cooling procedure with owner.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. A 20°. Calibrated. **Corrected On-Site**
- Intermediate - 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. Large make table ambient temperature 43°F. Operator turned thermostat lower. By the end of inspection ambient temperature was 38° and dropping.
|
4/23/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Five tanks in dining room.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer detected in third compartment with inspectors test strips or establishments test strips. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Vanilla pudding. Mgr voluntarily removed. **Corrected On-Site**
- 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. Observed placing pita pieces into bag for later use with barehands. **Corrected On-Site**
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Only briefly dipped into sanitizer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All lunchmeats 47-51°F in top of cooler. Moved to colder area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac and cheese at 95°F, cooked rice at 105°F, both on top of steamtable. Placed into steamtable wells. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Open package of raw chicken on open box of raw bacon in RIC. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Staff unaware that sanitizer in use is not at effective level. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Completed form today and reviewed procedures. **Corrected On-Site**
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm by cook line **Corrected On-Site**
- High Priority - Employee washed hands with no soap. In prep sink **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey over raw fish in reach in cooler **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 chl ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm chl in bucket by prep area **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food manager certification expired. Sandy McCorkel 4-3-08
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit inside and behind lid
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 26? in ice water **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Upright
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/7/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. Over dish washing area and in upright reach in cooler **Repeat Violation**
- Critical - No handwashing sign provided at a handsink used by food employees. In kitchen **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Forgot to do it, will do it today. Administrative complaint recommended on callback. **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine. Slight **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed food being cooled by nonapproved method. Covering lima beans while cooling, corrective action: uncovered them
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. Vents in upright reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Towel in it, front counter one
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream cheese opened on Friday **Repeat Violation**
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. 2 at chemical rack **Corrected On-Site** **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 90? macaroni over tray at steam table, corrective action: placed in oven
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans made on Friday **Corrected On-Site**
|
12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. kitchen Repeat Violation.
- 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. expired
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese opened 2 days ago Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
|
12/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1 door reach in cooler, thermometer reads 55F Don't use this reach in cooler until thermometer reads 41F or below
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. 1 door reach in cooler Corrected On Site.
- 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. expired
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front counter and kitchen, over toast Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed clean equipment stored on floor. ice bucket Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils in dirty bucket Corrected On Site.
- Observed dusty ceiling 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. cleaning microwave then got toast with same gloves Corrected On Site. washed hands and changed gloves
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F shredded cheese, corrective action: placed on ice bath
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese opened 2 days ago Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. pooled eggs over cooked bacon and hash browns reach in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger over raw fish and pork, upright reach in cooler Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
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9/25/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. bbq room Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on fan, cook line Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. slight Corrected On Site. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. some reach in coolers
- Critical - Observed employee improperly washing hands. rubbing and rinsing at same time Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at prep sink Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. on vents 2 doors upright reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. making sanitizer bucket in it
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. chemical by wall and prep sink Corrected On Site.
- Critical - Observed unlabeled bottle. squeeze bottle by prep sink Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 90F pasta at cook line, wrote time, explained time as public health control Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at cook line, placed back in cooler; explained time as public health control Corrected On Site.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 13-03-1 Observed employees with no hair restraint.
- Violation: 15-26-2 Observed exhaust system operated with filters removed. For reporting purposes only. One filter is missing.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Above reach in freezer. Repeat Violation.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 86 counted 136 seats inside and outside facility. Provided seating change evaluation form.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Joey Farah 7/17/2006
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12/20/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm 3 compartment sink
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lima beans cooked yesterday 48 degrees F. Corrected On Site. Item discarded.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Employees have not received training related to their assigned duties. Incorrectly setting up 3 compartment sink.
- Equipment and utensils not properly air-dried. Wet nesting
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 86 counted 136 seats inside and outside facility. Provided seating change evaluation form.
- Critical - Establishment operating without a current Hotel and Restaurant license.License expired 6/1/2011
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Foods sitting in pool of water bottom of reach in cooler.
- Lights missing the proper shield, sleeve coatings or covers. Above reach in freezer. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. CocaCola RIC.
- Critical - No conspicuously located thermometer in holding unit. In most units throughout facility.
- Critical - No handwashing sign provided at a handsink used by food employees. In restrooms and in kichen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On black storage rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Underneath of cloth awning at pass through counter is dusty. Fans and air vents are dusty/soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Food debris in tracks of sliding door reach in cooler. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed employees with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Soap and bleach in first in first compartment no sanitizer.
- Observed exhaust system operated with filters removed. For reporting purposes only. One filter is missing.
- Critical - Observed expired Food Manager Certification. Joey Farah 7/17/2006
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board is black/soiled.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Racks in smoker are soiled.
- Observed gaskets with slimy/mold-like build-up. multiple units Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Coolers throughout facility are soiled and have food debis.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buttery Spread 73 degrees F. stored on counter. Hamburger, reach in cooler,48 degrees .F Corrected On Site. Items moved to reach in cooler/freezer. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping Cloth solution greater than 200 ppm chlorine.
- Critical - Observed soil residue in storage containers. Bottoms of containers stacked on dish rack aree soiled.
- Critical - Observed uncovered food in holding unit/dry storage area. Box of granola with trash thrown on top. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage, 77 degreees F Corrected On Site. Item discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all foods throughout facility.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Eggs served cooked to order. Corrected On Site, posters provided.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/5/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach-in, pepsi cooler, and make table reach-in
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. onions under prep sink Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs low on oven handle
- Lights missing the proper shield, sleeve coatings or covers. over steam table Repeat Violation.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. pepsi cooler
- Observed attached equipment soiled with accumulated grease. grill, fryers
- Observed build-up of dust on nonfood-contact surface. portable fan, lights in kitchen
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- 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 Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. chicken tightly covered Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. comminuted meats 53, cheese 56 degrees F, reach-in on line, tzatziki 52, ckicken salad 76, boiled eggs 74 degrees F, in pepsi cooler, ham 56, turkey 54, hummus 50 degrees F make table reach-in Corrected On Site. all items iced or moved to upright reach-in
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. spilling out of container on to shelf with clean equipment
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/6/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. reach-in Corrected On Site. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. onions under prep sink
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over fish, reach-in
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. grill handle Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed residue build-up on nonfood-contact surface. exterior of bulk containers
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. spoons, white buckets
- Equipment and utensils not properly air-dried.
- Lights missing the proper shield, sleeve coatings or covers. over prep area Repeat Violation.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
|
12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed grab and go items not properly labeled.
- Critical. Observed sausage, ham, cheese, eggs kept under time as public health control without time notated. Discarded. Corrected on site.
- Critical. Observed no thermometer (ambient air) in prep unit, three door prep unit.
- Critical. Observed raw hamburgers over pancake batter in reach-in cooler. Repeat violation.
- Critical. Observed onions stored on the floor in plastic container.
- Critical. Observed scoop with no handle being used for hash browns.
- Observed tongs stored on oven door handle.
- Critical. Observed cook bar handing bread without wearing gloves. Corrected on site.
- Critical. Observed open employee drink at front counter.
- Observed torn gaskets in reach-in cooler next to handsink. Pepsi cooler also.
- Observed worn/grooved cutting board in kitchen. Repeat violation.
- Observed wet cardboard used as shelf liner in reach-in cooler. Pepsi cooler.
- Observed cracked food container lids. Corrected on site.
- Observed not enough strength of sanitizer in bucket, chlorine 10ppm. Corrected on site.
- Observed mold-like build-up on exterior of soda nozzles and ice dispenser.
- Observed all shelves in kitchen have food debris build-up.
- Observed dust build-up on portable fan in kitchen. Also, on fan in dish area.
- Observed single-service items on floor in upstairs storage area.
- Critical. Observed no backflow prevention at mop sink. Corrected on site.
- Critical. Observed handsink used for other purposes. Dumping sanitizer bucket. Handsink is only for handwashing.
- Observed food debris on floor along walls and under shelves.
- Observed lights in kitchen missing end caps. Over warmers/prep area. Also cracked shield in upstairs storage area. Repeat violation.
- Observed employee belongings (purse) stored over single service items. Corrected on site.
- Critical. Observed unlabeled spray bottle with chemicals in dish area.
- Observed wet mops not hung up to dry.
- Critical. Observed extension cord in use in kitchen. Orange and yellow.
- Critical. Observed electrical plate missing by table outside men's room.
- Critical. Observed exipred license within 30 days of expiration date.
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6/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/12/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, potato salad, chili, cold cuts in reach-in Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. by cook line Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs, sausage by cook line, wrote time Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. fish over chili; raw meatloaf over sausage and ham in reach-in Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar container, beverage area Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. both prep coolers Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. 1 door reach-in, bottom gaskets
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan over bread rack Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons, laddles By warmer table Repeat Violation.
- Equipment and utensils not properly air-dried. plastic pand on shelf
- Critical. Cold water not provided/shut off at employee handwash sink. mop sink Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. by stairway
- Lights missing the proper shield, sleeve coatings or covers. missing end caps in kitchen; and in 2 doors cooler
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. bleach bucket by cook line
- Critical. Establishment operating without a current Hotel and Restaurant license. Per Steve V.
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12/8/2009 | Routine - Food | Administrative complaint recommended |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical. Unused Openings - Unused openings in boxes or housings shall be effectively closed to afford protection substantially equivalent to the wall of the equipment. FOR REPORTING PURPOSES ONLY.
- Critical. (6) A license renewal filed with the division more than 30 days but no more than 60 days after the expiration date shall be accompanied by a delinquency fee of $100 in addition to the renewal fee and any other fees required by law or rule.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/17/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 2/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/11/2008 | Routine - Food | Administrative complaint recommended |
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