- Basic - Soil residue build-up on both kitchen and restroom hand wash sink faucets and in basin. Also on wire rack above back door where clean pots are stored.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb on water-in line for chemicals at utility sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Cooked pasta from yesterday's prep in walk in unit.)
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Canned food not stored 6inches off the ground in dry storage shed.
- Basic - Employee with no hair restraint while engaging in food preparation while chopping purple cabbage. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutters in crockpot of water at 128°F )
- Basic - Soil residue build-up on both kitchen and restroom hand wash sink faucets and in basin. Also on wire rack above back door where clean pots are stored.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (By walk in cooler and in restroom.)
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (47°F -49°F shredded mozzarella (3 containers) from monday shredding prep)
- 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. (0ppm chlorine. Supply container is empty.) corrective action: replace sanitizer supply.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb on water-in line for chemicals at utility sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (44°F opened container of mozzarella cheese, 47°F -49°F shredded mozzarella (3 containers), 46°F shrimp, 42°F in center of box-52°F at box walls raw chicken breast in shipping box, 44°F raw chicken portioned into bowl, 45°F soup, 43°F butter, 45°F cooked spaghetti, 44°F cooked penne, 43°F cooked angel hair pasta, luncheon ham 47°F, 44°F sauce, 45°F sauce ) (box of chicken was cut and portioned during inspection.) **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. (8 pizzas observed, 5 times marked on the board) **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. (Raw chicken over shrimp and calamari in walk in cooler.)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Cooked pasta from previous day prep. 3 containers 47°F -49°F. Half and half 49°F in beer cooler.) **Admin Complaint** **Repeat Violation**
- 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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. (Dish machine 0ppm during observed dish load cycle. Sanitizer supply bucket is empty.)
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Temperature limit for calibration of thermometer in ice bath. None of the three employees could answer question. Thermometer was 45°F in ice bath.)
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (Probe thermometer 45°F in ice bath. Second thermometer 28°F in ice bath.)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Cooked pasta from yesterday's prep in walk in unit.)
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Jorge S.-cook on duty.)
- Intermediate - Slicer blade soiled with old food debris. Slicer blade at mixer head where cabbage was observed being cut has cheese on blades.
- 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. (44°F opened container of mozzarella cheese, 47°F -49°F shredded mozzarella (3 containers), 46°F shrimp, 52°F raw chicken breast in shipping box, 44°F raw chicken portioned into bowl, 45°F soup, 43°F butter, 45°F cooked spaghetti, 44°F cooked penne, 43°F cooked angel hair pasta) **Admin Complaint** **Repeat Violation**
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10/14/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Reach-in freezer gasket torn/in disrepair.
- High Priority - Nonfood-grade hose conveying potable water.(used standard garden hose to fill bucket to cool pasta)
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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).(Colanders used to drain pasta )
- 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.
- Basic - Equipment in poor repair.(walk in cooler all items 43°F, or above refrigeration repair man was contacted and is in route to repair)
- Basic - Ice scoop stored on top of dirty ice machine between uses.(resting on top of dirty machine outside)
- 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 in flour and bread crumbs)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(thawed on top of pizza ovens 49°F, )cooked to correct
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.(multiple )
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonfood-grade hose conveying potable water.(used standard garden hose to fill bucket to cool pasta)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Pizza prep ( sliced sausage 46°F, cut eggplant 48°F, butter 45°F, sliced meatballs 45°F, )(walk in cooler Penne pasta cooked 50°F, cooked linguini 46°F, red sauce 46°F, shredded mozzarella 44°F, breaded eggplant 50°F, )
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (Penne pasta cooked 50°F, cooked linguini 46°F, breaded eggplant 50°F, )
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Cook washed in 3 compartment sink )
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.(not properly completed form)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(Penne pasta cooked 50°F, cooked linguini 46°F,breaded eggplant 50°F, )
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.(Penne pasta cooked 50°F, cooked linguini 46°F, breaded eggplant 50°F, )
- Intermediate - Reach-in cooler shelves soiled with food debris.(salad cooler)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(most items)
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2/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **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**
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11/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in employee bathroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use dough scraper stored in cracks between pieces of equipment. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**
- Basic - Old debris stuck to clean dishware/utensils. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Shredded mozzarella 46°F, calamari 46°F, shrimp 46°F, ) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(veal ) **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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**
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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. Pasta is caught on interior catch grate by well.
- Basic - Accumulation of debris on exterior of warewashing machine and in chemical well
- Basic - Build-up of dust or dirt on box fan at front line blowing over clean utensils. **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting at front line wait station.
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine as observed by large food particles inside machine.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Large pitcher standing directly in closed container of oil-vinegar dressing. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- 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. After 4 cycles.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Hand sink is around wall at very back of kitchen. It requires several steps and turns around equipment for cookline staff to use hand sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed hands washed in 3 compartment sink with gloves on, kept gloves on for next food handling task.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna.
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating. Chicken wings.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Large mixer observed washed and rinsed while resting on sink bay dividers. No sanitizer used. Bays not properly filled with 1. Wash 2. Rinse 3. Sanitizer sections.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. Cases of water in outside dry storage area **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers on shelf above dish machine
- Basic - Covered waste receptacle not provided in employee bathroom kitchen
- 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 prep table near meat slicer
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Gaskets/seals on holding unit in poor repair. On deli style cooler at pizza make station
- Basic - Hood filters in disrepair.
- Basic - In-use knife/knives stored in cracks between pieces of equipment and wall on front line deli style cooler **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container With Italian dressing on counter top near deli style cooler on cooks line
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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. -Spinach and tomatoes in containers inside 2 door up right TRUE reach in cooler -Bulk food container with White Sauce, Pizza Sauce, Soup.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash aids at a non-handwash sink. handwash sign posted at mopsink Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed scale build up on interior of dish machine.
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4/4/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed 5 gallon bucket of cooked tomato sauce in walk in cooler with a temperature of 48 degrees. Operator claims it was prepared 4/1/12.Stop Sale
- Critical - Observed 5 gallon bucket of soup in walk in cooler with a temperature of 60 degrees. Operator claims it was prepared the previous day (4/1/12).Stop Sale
- Critical - Observed commercially processed vegetables thawing at room temperature.COS
- Critical - Observed cooked PHF (marinara sauce) not cooled from 135 degrees to 41 degrees with 6 hours. Sauce made 4/1/12.
- Critical - Observed cooked PHF (soup) not cooled from 135 degrees to 41 degrees with in 6 hours. Soup made 4/1/12.
- Critical - Observed dish machine with 0 ppm concentration of sanitizer (chlorine).COS
- Observed food debris and residue build up on knife rack.
- Observed non handled utensil inside pasta container and squid container.COS
- Critical - Observed scale build up on dish machine interior.
- Observed single service item being reused as dressing containers.
- Critical - Observed small flys in dry storage area.
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4/2/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.{sandwich cooler}
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walkin cooler shelving]
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.[pan holding pizza paddles]
- Critical - No conspicuously located thermometer in holding unit.{sandwich cooler}
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[fan guard in walkin cooler]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelf under prep table]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walkin cooler shelving]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.{reachin cooler gaskets]
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.[pizza oven]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright freezer and cooler]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.{PIZZA MAKE}
- Critical - Observed roach activity as evidenced by live roaches found.[2 small roaches on shelving under prep table] This violation must be corrected by : 3/21/2012.
- Critical - Observed soil residue in storage containers.[bulk]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[300-400 ppm chlorine] Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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3/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.{STORAGE ROOM}
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.{RAW WOOD SHELVING }
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[Walkin cooler shelving ]
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. This violation must be corrected by : 10/11/2011.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/11/2011.
- Observed food debris accumulated on kitchen floor.[walkin cooler]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. [pizza toppings ]Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.[plugged small crock pot in]
- Observed residue build-up on nonfood-contact surface.{KITCHEN EQUIPMENT }
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8/10/2011 | Routine - Food | Warning Issued |
- Violation: 14-38-1 Observed utensils in poor condition.[damaged handles]
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
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4/6/2011 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 4/6/2011.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[old food on knives where handle meets blade]
- 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.[leaky soda machine on countertop]
- Observed utensils in poor condition.[damaged handles]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[cold cuts;cheese,meat,etc]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.[bulk storage bins] Repeat Violation.
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2/3/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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8/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/25/2010.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/25/2010.
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8/25/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.[sugar and salt bins]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/25/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/25/2010.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[reachin that's not working well]
- Critical. No conspicuously located thermometer in holding unit.[salad cooler]
- Critical. Observed raw animal food stored over ready-to-eat food.[raw chicken over cheese in walkin cooler] Corrected On Site.
- Critical. Observed food stored on floor.[storage room]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bulk storage bins]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[pizza toppings ] Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.[pizza cutters]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[employee arrived for work and proceeded to handle equipment without first washing hands] This violation must be corrected by : 8/25/2010.
- Observed utensils in poor condition.[damaged ice scoop]
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[pizza cutters]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed less than 1 handwash sink or number required by law for employees.[note; approximately 30-35 feet from salad prep cooler to nearest sink]
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8/23/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Sugar and salt bins in prep area.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ach in cooler at 44 Corrected On Site.Food moved repairman called.
- Critical. Observed uncovered food in holding unit/dry storage area.Tomato sauces.
- Observed employee with no hair restraint. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb.Near mop sink.
- Critical. Outer openings not protected with self-closing screen door .
- Observed ceiling in disrepair.Walk in cooler.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name or expiration date.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw egg yo k over pizza toppings. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Bare hand contact with pizza toppings. This violation must be corrected by : 12/29/2010.
- Observed ice scoop with handle in contact with ice.Server area at counter.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed employee eating in a food preparation or other restricted area.Observed pizza on paper plate folded and half eaten on prep table area .
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair.Hole in middle door of three compartment cooler on pizza line.
- Observed gaskets/seals on cold holding unit in poor repair.Upright reach in cooler in kitchen.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.Reach in coolers on cook line.
- Critical. Observed soiled reach-in cooler gaskets in cook line reach in coolers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.Outside.
- Floors not maintained smooth and durable.Walk in cooler floors covered with cardboard. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen food prep area. Repeat Violation.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/26/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 11/17/2008 | Routine - Food | Warning Issued |
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