- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand wash sink not separated from three compartment sink with a barrier.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Under stairs.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair.
- Basic - Waste line missing at soda gun holster.
- High Priority - Plumbing improperly installed. Ice machine drains to hand wash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 49°, cut lettuce found at 52°, pork found at 46°, raw rich found at 47°, cut tomatoes found at 52°, raw beef found at 50°. On 9/12/14 found raw fish at 53°, honey mustard 52°, garlic mayo 51°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Pork found at 121°, cooked chicken found at 119°. On 9/12/14 found chilli at 116° in steamtable
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Water filter not changed according to manufacturer's instructions.
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09/12/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Clean equipment stored on floor. Cutting boards and other equipment. Ice buckets on floor.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Reach in cooler door handle.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand wash sink not separated from three compartment sink with a barrier.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not constructed to be easily cleanable. By water heater.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor. Potato by mop sink.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Under stairs.
- Basic - In-use utensils stored in cracks between pieces of equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Plumbing system improperly repaired. Pipe above food prep area in kitchen sealed with plumbers putty.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall and/or ceiling obstructed with exposed pipes.
- Basic - Wall in disrepair.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food stored in ice used for drinks.
- High Priority - Plumbing improperly installed. Ice machine drains to hand wash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 49°, cut lettuce found at 52°, pork found at 46°, raw rich found at 47°, cut tomatoes found at 52°, raw beef found at 50°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Pork found at 121°, cooked chicken found at 119°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over ready to eat food in reach in cooler.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wash cloth sanitizer quaternary ammonia solution found at above 500 ppm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. Second floor. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of equipment.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Second floor bathroom. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Water filter not changed according to manufacturer's instructions.
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09/09/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - Worn, torn and/or soiled floors/carpeting.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under bar equipment
- Basic - Dumpster overflowing garbage.
- Basic - Wall in disrepair.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. To cover whole in wall for pest control
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9/11/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under bar equipment
- Basic - Case/container/bag of food stored on floor in kitchen.chicken
- Basic - Dumpster overflowing garbage.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Wall in disrepair.
- Basic - High Priority - Dead roaches on premises.1 under 3 compartment sink at bar
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. To cover whole in wall for pest control
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/26/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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4/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility in disrepair.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
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3/15/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BETWEEN EQUIPMENT
- Observed cutting board grooved/pitted and no longer cleanable.by soups
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor.fry oil Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.fish next to beef
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.squeeze bottles
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKING EQUIPMENT
- Observed floor area(s) covered with standing water. UNDERNEATH 3-COMPARTMENT SINK
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WORKING CONTAINERS
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service items stored on floor. KITCHEN STORAGE AREA
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris. KITCHEN
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed wall soiled with accumulated food debris.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-01-1 Ceiling tile missing. AC LEAKING
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. COOKLINE
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. ALL PHF MAINTAINED IN ICE. (SEE COMMENTS) This violation must be corrected by : 3/4/11.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 3/4/11.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. This violation must be corrected by : 3/4/11.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. BEER COOLER GASKET
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed bathroom facility in disrepair. EMPLOYEES BATHROOM IN DISARRAY
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Ceiling tile missing. AC LEAKING
- Observed wall soiled with accumulated food debris. COOKLINE
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license. LICENSE EXPIRED. CONFIRMATION #107045409. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. 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. Pro
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1/4/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. ICE MUST BE FILLED CONSTANTLY Corrected On Site. ADMINISTRATIVE COMPLAINT GIVEN IN LAST FOLLOW_UP INSPECTION.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AMBIENT TEMPERATURE 60F. Repeat Violation. ADMINISTRATIVE COMPLAINT GIVEN IN LAST FOLLOW_UP INSPECTION.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ASSEMBLING RTE SALAD Repeat Violation. Corrected On Site.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 37-01-1 Ceiling tile missing.
- 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. Pro NEW EMPLOYEES ONSITE
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11/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. ICE MUST BE FILLED CONSTANTLY Corrected On Site. ADMINISTRATIVE COMPLAINT GIVEN IN LAST FOLLOW_UP INSPECTION.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AMBIENT TEMPERATURE 60F. Repeat Violation. ADMINISTRATIVE COMPLAINT GIVEN IN LAST FOLLOW_UP INSPECTION.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ASSEMBLING RTE SALAD Repeat Violation. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Ceiling tile missing.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro NEW EMPLOYEES ONSITE
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9/30/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER Repeat Violation.
- Critical. Violation: 17-08-1 Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. BY COOKLINE
- Critical. Violation: 41A-02-1 Observed toxic item stored by food. OIL LUBRICANT STORED WITH FOOD ON SHELF
- Violation: 51-18-1 No copy of latest inspection report.
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9/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SWEET POTATOES FRIES
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN CHANGING GLOVES
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKING EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PREP TABLE
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS
- Critical. Observed 1 dead roaches on premises. IN SANITIZING WATER (3-COMPARTMENT SINK) Corrected On Site.
- Observed wall soiled with accumulated food debris. BY COOKLINE
- Critical. Observed toxic item stored by food. OIL LUBRICANT STORED WITH FOOD ON SHELF
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/7/10.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation. This violation must be corrected by : 11/7/10.
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9/7/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Violation: 15-40-2 No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface of equipment.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-01-1 Ceiling tile missing.
- 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. Pro
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2/26/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. (Prep cooler by cook line)
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. (knife in crevice)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed reach-in cooler gasket torn/in disrepair.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface of equipment.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Ceiling tile missing.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items on the premise (boxes makes mopsiink innaccessible).
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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2/24/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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