- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area throughout the establishment .
- Basic - Dusty ceiling tiles and air conditioning vent covers.Pizza station area.
- Basic - Food stored in dry storage area not covered.Panko bread and cake flour. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in holding unit not covered.Cake flour and Panko flour in dry storage area.
- Basic - Gaskets with slimy/mold-like build-up.Pizza station. **Repeat Violation**
- Basic - Grease and water on the smokehouse floor. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in cooler.Grapes in walk in cooler. **Corrected On-Site**
- Basic - Water leaking from pipe at three comp sink at bar area.
- Basic - Wiping cloth sanitizing solution stored on the floor.Egg station. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Oil at egg station. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Brisket,onions,raw chicken transferred to blast chiller.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sausage held less than four hours in hot holding cabinet. **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer used to sanitize dishes not at proper minimum strength. Do not sanitize dishes until the strength is corrected. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Bar area.
- Intermediate - Cutting board(s) stained/soiled.Cooks line.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.Bar area and smokehouse. **Corrected On-Site** **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in dry storage area not covered.Smoke house blend seasoning ,grits in dry storage area. **Corrected On-Site**
- Basic - Hood filters in disrepair.Back line prep area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.Marinade solution.
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area.Decorating bags. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.Smoke house blend seasoning ,grits in dry storage area. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up.Pizza station.
- Basic - Grease accumulated under cooking equipment.Cooks line.
- Basic - Hood filters in disrepair.Back line prep area.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on equipment door handle between uses.Cooks line. **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.Cheese at pizza station.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit.Ice cream freezer.
- Basic - Soda gun holster with accumulated slime/debris.Bar area.
- Basic - Towel used under cutting board.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Flour ,sugar in dry storage area.
- High Priority - Buffet lacking adequate sneezeguards or other proper protection from contamination.Omelet station.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit.Buffet line eggs is reheated.
- High Priority - Displayed food not properly protected from contamination.Potatoes at day line,pancake batter at small cast buffet.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.Marinade solution.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese held less than four hours at omelet station.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sausage held less than four hours is reheated.
- High Priority - Potentially hazardous (time/temperature control for safety) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.Sausage discarded by operator.
- High Priority - Raw animal food stored over ready-to-eat food.open package of raw sausage stored over cooked sausage in walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Sausage cooling from yesterday .
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.Dishwashing area.
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A). Old labels on containers **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Ice build up at door at Wif
- Basic - Ice bucket not stored inverted between uses. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Wiping cloth sanitizing solution stored on work surface**Corrected On-Site**
- Basic - walk-in freezer floor soiled.outside deck freezer and interior kitchen
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Ground beef over whole beef **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Noted at back dock by walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Light fixtures in kitchen
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Excessive debris under cabinet in bar. Ice build up in WIF (repeat violation).
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Light not functioning. Hood
- Basic - Wall soiled with accumulated food debris. Pizza prep area
- Basic - Working container of food not labeled in English. Bulk containers of dry goods
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** CB: machine not functioning. Three compartment sink set up. CB 4/19: DM not functioning. Final rinse only reaching 160?
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine - server station
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. "Lox" served with bagels - cold smoked salmon (not indicated as raw on menu)
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4/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Light fixtures in kitchen
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Excessive debris under cabinet in bar. Ice build up in WIF (repeat violation).
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Light not functioning. Hood
- Basic - Wall soiled with accumulated food debris. Pizza prep area
- Basic - Working container of food not labeled in English. Bulk containers of dry goods
- High Priority - Roach activity present as evidenced by live roaches found. One live roach - At bar. **Warning** CB: one live roach at bar (corrected on site). No other activity observed. Proof of pest treatment provided - treatment done 4/17/13. Recommend thorough cleaning floors under cupboards and sealing any holes. Bar not open at time of callback. Additional Callback inspection will be conducted on 4/19/13
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** CB: machine not functioning. Three compartment sink set up.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine - server station
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. "Lox" served with bagels - cold smoked salmon (not indicated as raw on menu)
- Intermediate - No soap provided at handwash sink. Bar CB: soap must be placed at handsink before opening the bar for servicr
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4/18/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Attached equipment soiled with accumulated dust. Light fixtures in kitchen
- Basic - Bowl or other container with no handle used to dispense food.in bulk dry goods containers
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Excessive debris under cabinet in bar. Ice build up in WIF (repeat violation).
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Light not functioning. Hood
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
- Basic - Paper towel used as liner for food container. Strawberries and cheese slices
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Wall soiled with accumulated food debris. Pizza prep area
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50-100ppm **Repeat Violation**
- Basic - Working container of food not labeled in English. Bulk containers of dry goods
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. "Lox" served as is on bagels - cold smoked salmon (blue water seafood) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WIC: pasta 45?, chicken wings 44?, hot dogs 45?, cheese slices 44?. Pizza make table: chicken 45-48? (pizza make table - prepared previous night). Frontline: whipped butter 48-55? (less than 4 hours). Frontline cooler: whipped butter 45?, butter in portion cups 50? (made Monday) - switch tripped after 7am and cooler running at 68? **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Ribs 43-45? - smoked previous night, Mac and cheese 70?, beans, cheese sauce, pork, mash, mushrooms and onions (refer to temperature section - items held hot previous night and improperly cooled overnight). **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 120? - less than 4 hours
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw beef above RTE turkey slices WIC, raw beef above pasteurized liquid egg **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach - At bar. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of ribs (5racks), Mac and cheese (1 container), mash (x3), beans (x1), pork (x1), cheese sauce (x2), chicken 45-48? (more than 4 hours) *Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All foods undergoing cooling are left covered (should be uncovered to allow heat to escape). Large volumes of dense products stored in plastic containers does not assist with the cooling process. RECOMMEND: reduced quantities, use of shallow metal pans, storage uncovered, use of freezer/ice bath/chill sticks.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine - server station
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. "Lox" served with bagels - cold smoked salmon (not indicated as raw on menu)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar
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4/17/2013 | Routine - Food | Administrative complaint recommended |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair - shelving rusty - walk in cooler.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- Violation: 36-11-1 Floors not maintained smooth and durable. Walk in freezer - ice build up and cracked tiles.
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10/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cooler at 57F. Callback inspection: small cookline reach in cooler at 52F - shell eggs stored.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline: Small reach in cooler - Liquid egg and egg whites 53F [stored 2 hours], reach in cooler: ham 58F, sausage 58F, cheese 56F, cheese slices 54F - stored 2 hours. Large cookline cooler/make table: philedelphia cream cheese and french toast batter 61F, butter 49F, cream cheese icing 70F, salmon 53F, brisket and hashbrown 51F, hollandaise sauce 63F, raw beef 53F. This violation must be corrected by : 10-20-12. Callback inspection: large reach in cooler: french toast batter 40F, hashbrown and brisket 41F, butter 40F. Small reach in cooler: sausage, ham, cheese slices 52-53F. Liquid eggs and egg whites 39F. No cream cheese icing observed.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream bbq sauce 45F, beans and butter 46F; chili beans, sour cream, cheese sauce, thai sauce [cream], cheese slices 48-51F, raw burgers 49F, sausage 49F, clarified butter 61F, grilled onions 51F. Walk in cooler [products stored overnight and no temperature checks this morning] - cooler at 41-42F - recommended discarding. Corrected On Site. Discarded by manager. This violation must be corrected by : 10-20-12. Callback inspection: walk in cooler: shrimp sauce, meatloaf, chili, cheese slices, thai sauce 46F. Cooler 43-44F.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small Cookline reach in cooler at 57F, large cookline reach in cooler 56F. This violation must be corrected by : 10-20-12. Callback inspection: large cookline cooler: 41F. Small cookline reach in cooler: 52F - TCS foods stored. Observed on callback: cooler # 26 at 46F. Recommend moving TCS foods from walk in coolers 25 and 26 to alternative coolers if incapable of maintaining 41F or below.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Cookline reach in cooler - two. Dessert cooler. Callback inspection: small cookline reach in cooler missing thermometer.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair - shelving rusty - walk in cooler.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ceramic plates.
- Violation: 36-11-1 Floors not maintained smooth and durable. Walk in freezer - ice build up and cracked tiles.
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10/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ceramic plates.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small Cookline reach in cooler at 57F, large cookline reach in cooler 56F. This violation must be corrected by : 10-20-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 full rib racks made night before - at 46-48F; beans 45F [made 10/18]. Corrected On Site. Discarded.
- Floors not maintained smooth and durable. Walk in freezer - ice build up and cracked tiles.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Cookline reach in cooler - two. Dessert cooler.
- No copy of latest inspection report.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Soda bottle observed - employee beverages require cups with lids and straw and should not gee stored above prep surfaces. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. Water igloo's
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between handling dirty and clean dishes.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Corrected On Site.
- Critical - Observed food stored on floor. Soda syrup boxes, boxes of food on walk in freezer floor. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Sink used for washing tomatoes. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair - shelving rusty - walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline: Small reach in cooler - Liquid egg and egg whites 53F [stored 2 hours], reach in cooler: ham 58F, sausage 58F, cheese 56F, cheese slices 54F - stored 2 hours. Large cookline cooler/make table: philedelphia cream cheese and french toast batter 61F, butter 49F, cream cheese icing 70F, salmon 53F, brisket and hashbrown 51F, hollandaise sauce 63F, raw beef 53F. This violation must be corrected by : 10-20-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream bbq sauce 45F, beans and butter 46F; chili beans, sour cream, cheese sauce, thai sauce [cream], cheese slices 48-51F, raw burgers 49F, sausage 49F, clarified butter 61F, grilled onions 51F. Walk in cooler [products stored overnight and no temperature checks this morning] - cooler at 41-42F - recommended discarding. Corrected On Site. Discarded by manager. This violation must be corrected by : 10-20-12.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw burgers stored above cheese slices - walk in cooler.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers
- Observed wall in disrepair. Near soda syrup boxes.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake batters 62F - made 6 hours prior. This violation must be corrected by : 10-20-12.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Sanitizer bucket - 0ppm.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Container of cream bbq sauce dated 9/24; container of shrimp sauce 10/11. Corrected On Site. Discarded.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cooler at 57F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling of ribs and beans; walk in cooler 41-42F [numerous TCS foods above 48F - see violation 3A]; large cookline cooler - TCS foods above 48F for more than 4 hours [cooler loaded 5am, products checked 11am]; improper ambient cooling of pancake batters. Corrected On Site. Discarded.
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10/19/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ pasta 45f, product was disposed of Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions./ bar hws Corrected On Site.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ top shelf above pizza cold prep Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine./ both kitchen machines
- Critical - Observed buildup of soiled material on racks in the reach-in cooler./ behind guard
- Observed ceiling soiled with accumulated dust./ walk in cooler
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface./ cutting boards Corrected On Site.
- Observed floor and wall junctures not coved./ back kitchen on wall facing front kitchen
- Critical - Observed food being cooled by nonapproved method./ location covering cooling food prior to the internal temperature is at 41f or below
- Critical - Observed food stored on floor./ case of beef in the walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing./ pan with scoops in it, in the hws Corrected On Site.
- Observed hole in ceiling./ above ice machine in kitchen
- Critical - Observed potentially hazardous food re-served to customers./ butter from small dish on table being stored on table and then reserved Corrected On Site./ all product disposed of.
- Critical - Observed uncovered food in holding unit/dry storage area./ 2 spices in dry storage Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation./ back door has gap between the 2 doors
- Plumbing system in disrepair.// hws leaking by pizza station, also prep sink on line Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ pasta in pizza cooler
- Wet wiping cloth not stored in sanitizing solution between uses./ on hot line Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./ olive oil spray bottle
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed buildup of slime inside the lid of theboasis machine at the bar area. Corrected On Site.
- Critical - Observed buildup of slime surrounding icevdispensing nozzles.Servers' area.
- Critical - Observed clean chill sticks stored on floor in the walk in cooler.. Corrected On Site.
- Critical - Observed employee Gary eating in a food preparation area.
- Critical - Observed employee drinking from an open beverage container in a food preparation area. Corrected On Site.
- Observed employee with no hair restraint.Servers handling bread.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor.Salt by dishwashing area.
- Critical - Observed handwash sink used for purposes other than handwashing.Towel is inside handwashing sink.
- Observed hole in wall.Dry storage area by cans.
- Observed hole in wall.Under dishwasher.
- Observed ice scoop with handle in contact with ice.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter held less than four hours in reach in cooler.
- Observed residue build-up on nonfood-contact surface.Inside handwashing sink at bar area.
- Critical - Observed rust buildup inside ice bin.
- Observed single-service articles stored without protection from contamination.Coffee filters in kitchen .
- Critical - Pineapple not washed prior to preparation.
- Critical - Vacuum breaker mising at hose bibb.Hose area is outside of the building .
- Waste lines missing at soda gun holster.Bar area.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Main line.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Sml portable units.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.2\24\2011NOT REACHING MINIMUM OF 160f
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Heavy on the main line cutting boarrds.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. All over the cooks line.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. In between grill and reach in cooler , heavy food and grease at the cook's line.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-03-1 Observed wall in disrepair. Broken tiles at the dishwasher area,by the rack with trays.
- Violation: 37-20-2 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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2/24/2011 | Routine - Food | Call Back - Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All over the cooks line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. In between grill and reach in cooler , heavy food and grease at the cook's line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Main line.
- Observed cutting board grooved/pitted and no longer cleanable. Sml portable units.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. Chip and broken plastic food containers. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Heavy on the main line cutting boarrds.
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands. By evidence of coffe being dump at this sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Next to unit #17.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed roach activity as evidenced by live roaches found, at the main cooks line floor.
- Observed single-service articles stored without protection from contamination. For coffee filters.
- Observed wall in disrepair. Broken tiles at the dishwasher area,by the rack with trays.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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2/23/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham held less than four hours in reach in cooler at pizza station.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sauce in walk in cooler.
- Critical. Observed food being cooled by nonapproved method.Food covered while cooling in reach in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Stop Sale.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Cinnamon ,baking soda in storage area.
- Critical. Observed uncovered food in walk in cooler.Corn.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.Ice machine by entrance of door.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of rust in the interior of ice machine.
- Critical. Observed soiled material on cutting board.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Pizza cooler.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- 30 No back flow preventor on hose bibb.
- 37 Wall in disrepair at hot box area.
- 5 No therm in hot holding unit.Hot box area.
- 14 Water treatment device not inspected by ice machine and steamer area.
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5/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Sour cream in upright cooler.
- Critical. Working containers of food removed from original container not identified by common name.Oil in kitchen . Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage held less than four hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Front of grill area.
- Critical. No conspicuously located thermometer in hot holding unit.Hot box area.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Flour,panko in the storage area.
- Critical. Observed raw animal food stored next to ready-to-eat food.Raw beef stored next to butter in reach in cooler.
- Critical. Observed chill bottles stored on floor in walk in freezer .
- Critical. Observed employee engage in food preparation,put gloves on but did not wash her hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table .
- Observed employee with no hair restraint.Servers'.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer in cooks' line,ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin.Servers' area.
- Critical. Observed encrusted material on can opener.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Inside handwashing sink by dishwashing area.
- Observed clean pot stored inside a dirty container.
- Waste line missing at soda gun holster.Bar area.
- Critical. Vacuum breaker mising at hose bibb.Mop sink area and outside walk in freezer area.
- Critical. No handwashing sign provided at a handsink used by food employees.Bar area.
- Observed wall in disrepair.Hot box area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored under food preparation area.Orange juicer.
- Critical. No current boiler certification provided. For reporting purposes only.
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4/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.Pizza station.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.Pasta station.
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11/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed dented can. Cheese sauce in storage area.
- Critical. Working containers of food removed from original container not identified by common name.Flour in kitchen.
- Critical. Working containers of food removed from original container not identified by common name.Oil in omelet station. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter discarded by operator.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cole slaw in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw beef stored next to shells in walk in freezer.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee was cutting tomatoes. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soiled reach-in cooler gaskets.Pasta station.
- Critical. Observed soiled reach-in cooler gaskets.Pizza station.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed metal shavings on top of can opener insert.
- Critical. Observed buildup of slime inside ice dispensing nozzles and surrounding area.Servers' area.
- Critical. Observed buildup of slime surrounding milk dispensing nozzles.Buffet line.
- Critical. Observed interior of reach-in cooler soiled with accumulation of pizza proofer.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Walk in cooler curtains.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Inside sink by smoker.
- Critical. Observed handwash sink used for purposes other than handwashing.Wash lettuce.
- Critical. No handwashing sign provided at a handsink used by food employees.Egg station.
- Critical. No handwashing sign provided at a handsink used by food employees.Smoker area.
- Critical. Hand wash sink lacking proper hand drying provisions.Prep area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.Smoker area.
- Critical. Handwashing cleanser lacking at handwashing sink.Egg station.
- Critical. Handwashing cleanser lacking at handwashing sink.Smoker area.
- Observed holes in wall.Sanitizer test station.
- Observed moldy air conditioning vent covers throughout the establishment .
- Observed personal care item stored with food.Under microwave area.
- Critical. Observed toxic item stored by food.Steel brite by oil storage in pizza area. Corrected On Site.
- Critical. Observed toxic item stored by single service items .Stainless steel cleaner under prep table
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10/26/2009 | Routine - Food | Warning Issued |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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