- Basic - Bowl or other container with no handle used to dispense food. Souffle cup used in spices **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Muffins in reach in cooler ,bar
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on, prepping, expo bracelet **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Also some pans with food debris **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Kitchen and walk ins
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler gaskets broken
- Basic - Hole in ceiling. By water heater
- Basic - Ice buildup in walk-in freezer. By threshold
- Basic - In-use knife/knives stored in crack between equipment and wall. At pizza station
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop not standing in starch bucket
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Salad reach in , no thermometer
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink by cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Noted bar dairy mixes thawing on sink counter **Corrected On-Site**
- 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. Bar
- Basic - Working containers of food removed from original container not identified by common name. Sauce squirts not labeled
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dipperwell improperly assembled inlet pipe below surface of water **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer on line **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Sausage stored over pepperoni on pizza make table **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish went from dirty to clean washed gloves to change work area **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer by food i. Pizza area above food in salad area **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Slicer,can opener ,ice machine
- 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. Cooler by salad and pizza not maintaining temperature
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By dish area
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Label residue on pans at dish area **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Back wall, noted peeling coving
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On dish machine **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall. Holes in walls from removed fixtures. Unit in remodel
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line gaskets
- Basic - Soil residue build-up on nonfood-contact surface. Green slime substance noted on. Ice machine exterior lip **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Cheese opened carrots **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in. Unwashed produce over RTE
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. Cookline
|
7/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-contact equipment in poor repair. Cookline cooler holding at 47 - only two TCS products out of temp in RIC (discarded). Recommend use of ice bags and recommend continual temperature monitoring until cooler is repaired and capable of maintaining 41. Traulsen cooler in prep area holding at 56 **Repeat Violation** CB: cookline cooler 41°, Traulsen cooler gauge at 38° but air temperature on shelving below at 50° (all TCS foods maintaining temperature. Recommend monitoring
- Intermediate - Cutting board(s) stained/soiled. Cookline
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. REMODEL OF DINING AREA, DISHWASH AREA and SMALL SECTION OF COOKLINE (WALL REMOVED), THREE COMPARTMENT SINK ADDED plan review handout card provided to operator. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days. As per manager, all employees are new hires (5 months). No training provided. **Warning**
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6/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop for blue cheese. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Carts - food portioning/prep/weighing done on carts
- Basic - Carbon dioxide/helium tanks not adequately secured. By water heater
- Basic - Ceiling tile missing. Storeroom.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Back prep and storage areas
- Basic - Duct tape used to repair nonfood-contact surface. Inside lid of make table - cookline
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wristbands **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Soap dispenser broken (unable to obtain soap). . Metal cylinder/stopper missing from dipper well - no water capable of filling in dipper well - ice cream not being removed from scoop is required/intended. Corrected on site - scoop placed in 3rd cup inside dipper well
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer - cookline
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline: light not shielded and one light shield cracked. Back prep area light not shielded. Light shield broken in beer/dairy WIC
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler and bar coolers (COS)
- Basic - Nonfood-contact equipment in poor repair. Cookline cooler holding at 47° - only two TCS products out of temp in RIC (discarded). Recommend use of ice bags and recommend continual temperature monitoring until cooler is repaired and capable of maintaining 41°. Traulsen cooler in prep area holding at 56° **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Food stains on knives - prep area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler/freezer gaskets. Cookline
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust/paint removed. Paint also peeling on walk in cooler door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. Cookline make tables **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline coolers: Cheese slices 51° (stacked too high in make table), taco beef 44° (COS discarded), brown rice 48° (COS discarded), raw chicken 44-45°, cheese 61°, sausage 54°, mushrooms stuffed with goat cheese 46°, blanched broccoli 45° (COS discarded). Prep area (traulsen cooler): whipped cream 46-47°, half and half creamers 50° (ultra pasteurized), diced egg and goat cheese 51° - less than 4 hours **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooked chicken breast sliced and portioned at 9am - at 53° at 1:30pm - discarded **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw beef above raw shrimp. Cookline **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Portion cups of diced egg and goat cheese 51° held in cooler overnight - cooler at 56°. Improper ambient cooling of cooked chicken breast after slicing and portioning (chicken cooked previous night)
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cookline - above make table **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Cookline
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. REMODEL OF DINING AREA, DISHWASH AREA and SMALL SECTION OF COOKLINE (WALL REMOVED), THREE COMPARTMENT SINK ADDED plan review handout card provided to operator. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days. As per manager, all employees are new hires (5 months). No training provided. **Warning**
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5/31/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling tile missing. Chemical store and gap in ceiling above miss - back prep area
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical store **Repeat Violation**
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1/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Chemical store and gap in ceiling above miss - back prep area
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Soup bowls in crate stored on floor **Repeat Violation**
- Basic - Food placed in soiled container/equipment. Tray of avocado spring rolls stored on top of trash can during per. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bread topped with cheese - utensil handle stored touching bread **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 88?
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Single-service items stored on floor in dry storage area. Pizza box on floor **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese slices 50? - 3.5 hours, grated cheese 44? - make table - repeat violation, cook line RIC raw chicken 47-48? (discarded), prep area - garlic in oil sauce 63? **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken above bags of Alfredo sauce **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw shrimp - cook line cooler drawers
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above sausage **Corrected On-Site**
- High Priority - Roach activity present as evidenced by one live roach found in mixing bowl . **Warning**
- High Priority - Toxic substance/chemical stored by or with food. wC bucket stored on cutting board.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar
- 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. Cook line cooler 47?, air from fans blowing at 55? **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of bread tin in handsink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen entrance **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical store **Repeat Violation**
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1/22/2013 | Routine - Food | Warning Issued |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. THROUGHOUT ESTABLISHMENT
- Violation: 37-14-1 Observed ceiling in disrepair. WATER HEATER AREA.
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. RIC COOKLINE AREA Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DEEP DISH COOLER NOT HOLDING TEMPS. This violation must be corrected by : 7-31-12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC IN SALAD PREP AREA. This violation must be corrected by : 7-31-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 8 OPERATOR STATED THAT THE TRAYS OF ROASTED VEGETABLES AND RICE FROM 45 -47 F, 3 TRAYS OF CHICKEN FROM 45 -47 F WERE IN WALK IN COOLER OVERNIGHT. (DISCARDED)
- Floors not maintained smooth and durable. FLOOR TILE BROKEN IN ENTRANCE OF SECOND WALK IN FREEZER.
- Critical - Hand wash sink lacking proper hand drying provisions. (HAND WASHING SI BY 3 COMPARTMENT SINK AREA.)
- Critical - Hand wash sink lacking proper hand drying provisions. IN 3 COMPARTMENT SINK PREP AREA.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED IN 3 COMPARTMENT SINK AREA.
- Critical - Handwashing cleanser lacking at handwashing SINK IN 3 COMPARTMENT SINK AREA.
- Critical - Hot water not provided at employee hand wash sink IN ENTRANCE AREA OF KITCHEN. Corrected On Site.
- Lights covers CRACKED IN 3-COMPARTMENT SINK AREA
- Critical - No handwashing sign provided at a handsink used by food employees, ladies restroom.
- Critical - No handwashing sign provided at a handsink used by food employees. IN 3 COMPARTMENT SINK AREA.
- No suitable facilities provided to store employee clothing and other possessions. EMPLOYEE YOGURT STORED WITH FOODS FOR THE PUBLIC.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Per manager salmon is served undercooked if requested by a customer. This violation must be corrected by : 7-27-12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. STARBUCK DRINK OVER TABLE, EMPLOYEE DRINK ON PASTA COOKER, AND ON DOUGH CUTTER TABLE.
- Critical - Observed buildup of soiled material on racks in the WALK-in cooler.
- Observed ceiling in disrepair. WATER HEATER AREA.
- Observed clean equipment stored 1"OFF floor.
- Observed clean equipment stored with dirty equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST IN COOKLINE AREA
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, employee handled raw chicken and then switched to touch flour bag without changing goves and washing hands. Corrected On Site.
- Observed employee with no hair restraint HANDLING SOUP.
- Observed equipment in poor repair, CAN OPENER BLADE RUSTED.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. EMPLOYEES WEARING WATCHES, RINGS, AND BRACLETS.
- Critical - Observed food stored on floor. CANNED FOOD ON FLOOR.
- Critical - Observed food stored on floor. ROMANO AND RED PEPPERS STORED ON FLOOR IN DRY STORAGE area.
- Critical - Observed food stored on floor. OIL STORED ON FLOOR IN COOKLINE AREA. BETWEEN FRYER AND OVENS.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. PROOFING BOX IN 3-COMPARTMENT SINK AREA.
- Observed garbage on the ground and/or pad around TRASH COMPACTOR.
- Observed gaskets with slimy/mold-like build-up. RIC IN SALAD PREP AREA.
- Critical - Observed live flies THROUGHOUT kitchen.
- Observed nonfood-contact equipment in poor repair. ICE MACHINE DOOR IN BAR AREA.
- Observed old labels stuck to food containers after cleaning. THROUGHOUT ESTABLISHMENT
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half n half 66 F in wait station. Corrected On Site. This violation must be corrected by : 7-31-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIC IN SALAD PREP AREA 43 GRILLED ONIONS, 54 CHEESE, FETA CHEESE 46 , WHIP CREAM 55 , 48 QUESO DIP, GOAT CHEESE 45 , CREAMERS 50 , BUTTER 47 , MELON 46 , COOKED EGGS 53 , ALL DISCARD BY OPERATOR. Corrected On Site. This violation must be corrected by : 7-31-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE 46-47 , CHEESE 47 . This violation must be corrected by : 7-31-12.
- Critical - Observed raw CHICKEN stored over ONIONS IN 3 COMPARTMENT SINK PREP AREA .
- Observed residue build-up on EXTERIOR OF ICE MACHINE surface.
- Observed residue build-up on nonfood-contact surface. HOODS IN COOKLINE AREA WITH BUILD OF DUST ON OUTSIDE OF HOODS.
- Critical - Observed uncovered food in holding unit/dry storage area. PEPPER NOT COVERED ABOVE 3-COMPARTMENT SINK PREP AREA.
- Critical - Observed unlabeled spray bottle. SANITIZER BOTTLES.
- Observed wall soiled with accumulated black debris in dishmachine area.
- Plumbing system in disrepair. WATER OVER FLOWING AT HAND SINK NEAR 3-COMPARTMENT SINK. OPERATOR HAD REPAIRED DURING INSPECTION. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 3- SOUP HH 130 F. IN WARMER IN COOKLINE AREA. (SOUPS REHEATED TO 167F) Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LEMON BASIL NOT LABELED WIC.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). OPERATOR STATED THAT THEY PUT FOLLOWING ITEMS IN WIC LAST NIGHT CHICKEN STORED 45 , ROASTED VEGETABLES 45 . This violation must be corrected by : 7-31-12.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SALAD COOLER (queso, mac n cheese, farro, eggs, whipped topping and creamers) This violation must be corrected by : 7-31-12.
- Wet mop not hung to dry.
- Critical - Working containers of OF SALT AND PEPPER removed from original container not identified by common name IN CONTAINERS IN PREP COOK LINES.
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7/27/2012 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board on cookline was heavily pitted soiled no longer cleanible.
- Critical - Observed dented/rusted cans. 1 can of unos pizza sauce on canned goods rack in kitchen was severely dented so that bottom seal may have been comprimised. Corrected On Site. Operator removed can from others.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handsink in back prep area near dry storage room not equipped with a splash guard to protect against splash from handsink.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed opened uncovered contianer of raw chicken stored over raw beef in walk in freezer. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cookline grill. Corrected On Site. Water retemped over 135of.
- Observed old labels stuck to food containers after cleaning. On clean dish rack in kitchen next to dry storage room.
- Observed residue build-up on nonfood-contact surface. Encrusted on top of flame grill in kitchen.
- Critical - Observed toxic item stored in food preparation area. Observed sanitizer bucket stored on food prep counter next a contianer of garlic. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Underneath dishmachine.
- Observed wet mop not hung to dry. At mopsink. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On back prep area near dry storage closet. Corrected On Site.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions,soap and hand washing sign.prep area
- Critical - Hand wash sink lacking proper hand drying provisions.cook line
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.cook line RIC
- Observed cracked cambros
- Observed cutting board grooved/pitted and no longer cleanable.salad area and cook line.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed food with mold-like growth. Corrected On Site.no stop sale manager willingly discarded
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.pizza rollers
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.salad area
- Observed moderate build-up of grease on hood filters
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated food debris.cook line
- Observed wall soiled with heavy accumulated black debris in dishwashing area.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / at cookline
- Critical - Manager on duty lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. / in hot box
- Critical - No handwashing sign provided at a handsink used by food employees. / at bar
- No suitable facilities provided to store employee clothing and other possessions. / a personal bag on top of to-go pizza boxes, in dry storage
- Critical - Observed an employee drink cup stored in food prep area
- Critical - Observed buildup of slime on soda dispensing nozzles. / at bar
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. / Pasta was covered during cooling. in WIC
- Observed food debris accumulated on bar floor.
- Critical - Observed food stored on floor. / a box of avacado on floor, Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. / salad station
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / cooke lobster meat next to raw chicken and raw shrimp, at cookline / Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / container of raw burgers over cooked lobster meat in WIC / Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. / a jacket over soda syrup box / Corrected On Site.
- Critical - Observed pizza pans encrusted with heavy soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fish 46 F at cookline, cheese 51 F, raw sausage 50 F, raw burgers 52 F at cookline RIC, rice 52 F
- Observed residue build-up on underside of soda dispensing heads, at wait station
- Observed single-service articles stored without protection from contamination. / to-go boxes in dry storage
- Observed single-service items stored on floor. / in dry storage
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed toxic item improperly stored. / toxic spray bottle next to clean gloves, at bar
- 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. / by water heater
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked broccoli, cheese in WIC
- Critical - Unlabeled toxic container does not bear the manufacturer's label. / at bar
- Waste line missing at soda gun holster.
- Wet mop not hung to dry.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mash potatoes . Corrected On Site. Discarded by the operator.
- Observed utensils in poor condition. A couple of dishes chip.
- Critical. Observed interior of microwave soiled. It is stain no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. For the pizza pans heavy incrusted with debris.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under the grill,right above reach in coolers at the cook's line.
- Plumbing system in disrepair.By the dishwasher the main hose leaks.
- Observed wall soiled with light accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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