- Basic - Ceiling in disrepair. Dry storage
- Basic - Ceiling soiled with accumulated food debris. Kitchen
- Basic - Food stored outside. Coffin freezers located outside **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation**
|
07/17/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Ceiling in disrepair. Dry storage
- Basic - Ceiling soiled with accumulated food debris. Kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Back pack
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Kitchen, dry storage areas **Repeat Violation**
- Basic - Food stored outside. Coffin freezers located outside **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside over freezers
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade drill with paint mixer attachment used to mix food
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw bacon with cheese and hot dogs, walk in cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken with beef and shrimp in 1 door upright cooler
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Dish room blocked by freezer **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food stored on sink in prep area **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep **Repeat Violation**
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside ice makers
- 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. 1 door cook line reach in **Repeat Violation**
- 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 - Soil residue in food storage containers. Oil
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
07/15/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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. Cook line
- Basic - Food stored in a prohibited area. Coffin freezers outside in back caged area exposed to the environment
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored outside.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and chicken
- Basic - Stored food not covered in walk-in cooler.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tcs iced down,moved
- High Priority - Toxic substance/chemical stored by or with food. By thawing chicken outside
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Box of gloves
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish and prep
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Food stored on floor. Walk in cooler, server area **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
9/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Ceiling tile missing. Water heater room
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation**
- Basic - Equipment in poor repair.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Basic - Food stored in dry storage area not covered.
- Basic - Leaking pipe at plumbing fixture. Prep hand sink not attached to plumbing, water dumps into plastic bucket
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and kitchen
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Tcs foods iced down, repairman on way
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor. Walk in cooler, server area **Warning**
- Basic - Food stored outside. Chest freezers located outside **Warning**
- Basic - Utensils in poor condition.plastic scoop broken **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager updated training but could not find the current certificates at time of inspection **Warning**
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5/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of equipment **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area.coats and phones **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor. Walk in cooler, server area **Warning**
- Basic - Food stored outside. Chest freezers located outside **Warning**
- Basic - Interior of refrigerator/ freezer in disrepair/has exposed insulation. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Utensils in poor condition.plastic scoop broken **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License renewal fee currently $394,00 **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sitting out on table in kitchen **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish, bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager updated training but could not find the current certificates at time of inspection **Warning**
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3/27/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding1 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwash sink not accessible for employee use at all times. dishwasher
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed food being cooled by nonapproved method. deep plastic 5 gallon plastic buckets advised on proper procedures Corrected On Site.
- Critical - Observed food stored on floor. cans in dry storage
- Observed nonfood-contact equipment in poor repair freezer lid broken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. phf's moved
- Critical - Observed uncovered food in holding unit/dry storage area.
- Plumbing system in disrepair. waste line disconnected at prep handsink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding cold buffet equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet not set at correct temperature , corrective action taken
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No suitable facilities provided to store employee clothing and other possessions.
- 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
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-contact equipment in poor repair coffin freezer lids
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corrective action taken
- Observed ripped/worn tin foil used as shelf cover. servers area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. kitchen
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed a nonfood-grade drill and paint mixerused
- Observed employee with no hair restraint.
- Observed equipment in poor repair. beer cooler glass doors broken
- Observed food debris accumulated on kitchen floor. behind equipment
- Critical - Observed food stored on floor. prep aa
- Critical - Observed food stored on floor.cooler
- Critical - Observed interior of reach-in freezer with excessive ice build up
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 70 Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken next to beef reachin freezer
- Critical - Observed uncovered food in holding unit/dry storage area. cooler
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps around door
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12/6/2011 | Routine - Food | Administrative complaint recommended |
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ceiling in disrepair. utility
- 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
- Critical - Observed food stored on floor. oil
- Observed nonfood-contact equipment in poor repair beer cooler doors
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 71
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area.
- 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
- Critical - Observed food being cooled by nonapproved method. deep coved pan Corrected On Site.
- Critical - Observed food stored on floor. cooler
- Observed nonfood-contact equipment in poor repair beer cooler glass doors
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese
- Observed single-use containers (boxes and/or cans gallon jugs) reused for the storage of food.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cheese
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. english
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Call Back - Complied |
- 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. (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; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 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. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
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8/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical. Cold holding reachins equipment incapable of maintaining potentially hazardous food at proper temperatures. phf's moved
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. reachin
- Critical. Observed raw animal food stored over ready-to-eat food. beef over sauce
- Critical. Observed food stored on floor. cooler
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between dirty and clean dishes
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. ice maker, beer cooler
- Observed ripped/worn tin foil used as shelf cover.
- Observed a nonfood-grade drill/mixer blade used in food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust kitchen equipment
- Observed single-service articles stored without protection from contamination. outside storage
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Ceiling tile missing. water heater
- Observed no wall, outside storage area. wall must be smooth, easily cleanable, insect and rodent proof
- Observed wall soiled with accumulated food debris. kitchen
- Lights missing the proper shield, sleeve coatings or covers.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Employees have not received training related to their assigned duties.
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8/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.shredded beef, chicken, peppers, onions and tomatoes in walkin cooler.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.hood filters.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-02-1 Grease receptacle not on proper pad.
- Violation: 34-02-1 Dumpster not on proper pad.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. spaces under back doors.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.dry storage room
- Critical. Violation: 45-39-2 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. K class extinguisher on floor in kitchen
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. by chairs outside
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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3/17/2010 | Routine - Food | Call Back - Complied |
- 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 potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chichen for burritos.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin cooler reading 45F.
- Critical. Observed an ice machine with a plastic bucket buried in ice
- Critical. Observed cases of tortillas stored on floor in kitchen .
- Critical. Observed uncovered food in holding unit/dry storage area.shredded beef, chicken, peppers, onions and tomatoes in walkin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook cutting potatoes, waiter handling cut lemons. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed utensils in poor condition.chipped dishes
- Food-contact surface not smooth and easily cleanable.wicker containers used for tortillas
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair water leaking to scale inhibitor feeder to ice machine
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.hood filters.
- Equipment and utensils not properly air-dried.cups
- Salad barsoup bowls not properly protected or inverted to prevent contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
- Dumpster not on proper pad.
- Grease receptacle not on proper pad.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. spaces under back doors.
- Lights missing the proper shield, sleeve coatings or covers.dry storage room
- Critical. Observed unlabeled spray bottle.bleach/water spray bottle.
- 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. K class extinguisher on floor in kitchen
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. by chairs outside
- Critical. Hotel and Restaurant license not properly displayed.
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3/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area.walk-in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.glass used to scoop ice Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.kitchen
- Observed ice scoop with handle in contact with ice.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. counter in service ares
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk-in door air curtain
- Observed residue build-up on nonfood-contact surface.chip containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage shelves
- Observed single-service items stored on floor.storage
- Observed single-service articles stored without protection from contamination. back storage shed exposed to weather
- Critical. Vacuum breaker mising at hose bibb.mopsink
- Observed worn, torn and/or soiled floors/carpeting.
- Observed food debris accumulated on kitchen floor.walk-in ,service area,bar
- Observed floor area(s) covered with standing water.dish area
- Ceiling tile missing.by back door
- Observed wall soiled with accumulated food debris. storage ,service area
- Observed ceiling in disrepair.water damaged tiles
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.storage
- Critical. Pesticide use not in accordance with manufacturer's directions.household use only raid
- Observed unnecessary items on the premise.outside storage shed ares
- Critical. Observed unprotected gas meter subject to vehicle damage. For reporting purposes only.
- No copy of latest inspection report.
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7/17/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Call Back - Complied |
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