- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sourcream 48 degrees F in reachin cooler Callback: Gator meat 45 and chicken wings 45 degrees F.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Added bar to outside seating area. Plans were submitted and owner needs to submit additional information to the plan review office. The plans must be approved by the next unannounced inspection.
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4/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sourcream 48 degrees F in reachin cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Taco groundbeef 129 degrees F and sausage & por 91 degrees F in hot holding unit Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili 70 degrees F and cooked onions 120 degrees F in hot holding unit.
- Critical. No conspicuously located thermometer in holding unit. reachin cooler
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left the cookline, went into walkin cooler, returning to the cookline, began preparing ready-to-food and did not remove gloves, wash or dry hands and put on a new pair of gloves.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on fire suppression pipes.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sourcream scoop (106 degrees F)
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands when changing gloves.
- Critical. Observed employee improperly washing hands. less than 20 seconds
- Observed employee with no hair restraint.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Exterior
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical. Backflow prevention device missing at hose bibb. Middle prep area.
- Critical. No handwashing sign provided at a handsink used by food employees. grill area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle. Dish room
- Improper storage in electrical/ water heater room.
- No plan review submitted and renovations in progress. Added bar to outside seating area.
- No copy of latest inspection report.
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2/17/2010 | Routine - Food | Warning Issued |
- Critical. Hand sink missing in food preparation room or area. East end of cookline
- Critical. Observed the use of cooking equipment thar can produce grease laden vapors/smoke with no hood suppression system installed. Flat grill Notified Fire AHJ. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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7/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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