- Basic - Bottom of reach in cooler at bar with rust that has pitted the surface. **Warning**
- Basic - Ceiling tile missing. In kitchen **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At coffee bar. **Warning** 9/22/14: still observed wet plastic cups stack on top of each other at coffee station.
- Basic - Food stored on floor. Box of croissant in walk in freezer. **Warning** 9/22/14: observed a box of shredded hash browns on floor in walk in freezer.
- Basic - Gaskets with significant slimy/mold-like build-up. Reach in cooler at bar. **Warning**
- Basic - Hood filters in disrepair. Hood filter broken on cook line **Warning** 9/22/14: still observed hood filters in disrepair.
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** 9/22/14: still observed towel under cutting board.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All items such as chicken salad 53f, tuna salad 53f from reach in cooler 1, 2, 3, 5, 7 **Warning** 9/22/14: observed food in reach in cooler 2,5,7 at 43f and below such as chicken 41f, raw beef 41f, chicken salad 41f, tuna salad 38f. Observed all food in reach in cooler 1 above 41f such as lobster 57f, tomatoes 60f for 3 hours. Observed the top of make reach in cooler 3 above 41f such as cheese 60f, lettuce 55f for 3 hours. Observed all items at reach in cooler at coffee bar at above 41f such as half and half at 57f and half and half on counter in ice bath at 55f for 2 hours.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** 9/22/14: stop sale issued for 6 pints of strawberries with mold throughout.
- High Priority - Vacuum breaker missing at hose bibb. At hose by back door. **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceasar dressing made with raw eggs not identified on menu. **Warning**
- 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. Dishwasher and somes servers. **Warning**
- 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. Reach in cooler 1, 2,3, 5, 7 on cook line and at coffee station in dining room. **Warning** 9/22/14: observed food in reach in cooler 2,5,7 at 43f and below such as chicken 41f, raw beef 41f, chicken salad 41f, tuna salad 38f. Observed all food in reach in cooler 1 above 41f such as lobster 57f, tomatoes 60f for 3 hours. Observed the top of make reach in cooler 3 above 41f such as cheese 60f, lettuce 55f for 3 hours. Observed all items at reach in cooler at coffee bar at above 41f such as half and half at 57f and half and half on counter in ice bath at 55f for 2 hours.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bacon fat in walkin cooler has no date. **Warning** 9/22/14: observed potato salad in walk in cooler not date marked. Chef stated potato salad was made yesterday.
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09/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bottom of reach in cooler at bar with rust that has pitted the surface. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of alto sham in kitchen. **Warning**
- Basic - Ceiling tile missing. In kitchen **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen. **Warning**
- Basic - Employee personal items stored in or above a food preparation area.observed book bag stored next to oil on cook line. **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with long beard. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At coffee bar. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. At bar. **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door exit in kitchen. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen. **Warning**
- Basic - Food stored on floor. Box of croissant in walk in freezer. **Warning**
- Basic - Gaskets with significant slimy/mold-like build-up. Reach in cooler at bar. **Warning**
- Basic - Hood filters in disrepair. Hood filter broken on cook line **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All items such as chicken salad 53f, tuna salad 53f from reach in cooler 1, 2, 3, 5, 7 **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All items such as rop chicken 48f and rop turkey 46f still cooling from overnight. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 64f cooked at 7 am and not cooled to 41f at start time of inspection (2pm) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook touch chicken and did not wash hands. Advised chef. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. Corrective action taken : operator opted to discontinue practice and cook salmon to 145f. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mojito cream dated 9/7 and cilantro cream dated 9/6. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. At hose by back door. **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceasar dressing made with raw eggs not identified on menu. **Warning**
- 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. Dishwasher and somes ervers. **Warning**
- 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. Reach in cooler 1, 2,3, 5, 7 on cook line and at coffee station in dining room. **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. Bacon fat in walkin cooler has no date. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- 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. **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. THREE TILES IN KITCHEN.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. SERVERS CUPS ON LEDGE WITH NAPKINS AND UTENSILS. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. CONTAINER OF SHRIMP UNDER RACK N WALK IN FREEZER
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hand wash sink in disrepair. SINK BY DISHWASHING AREA COMING OFF WALL **Repeat Violation**
- Basic - Hood filters in disrepair. **Repeat Violation**
- Basic - Ice buildup in reach-in cooler. SERVER STATION, SMALL BLACK COOLER
- Basic - Interior of refrigerator in disrepair/has exposed insulation. LID FOR SAUTE STATION ON COOKLINE
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. TOWELS USED AT SERVER STATION
- Basic - Working containers of food removed from original container not identified by common name. SQUEEZE BOTTLES ON COOKLINE, SUGAR CONTAINER IN SERVER STATION
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. BREAKER INSTALLED IN WRONG LOCATION. **Corrected On-Site**
- High Priority - Small flying insects in bar area. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. OBSERVED A GLASS IN SINK AT BAR
- Intermediate - Handwash sink used for purposes other than handwashing. OBSERVED SPRAY BOTTLES HANGING ON SINK IN BAR. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. SINK NEXT TO BACK KITCHEN DOOR.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. CURED MOZZERELLA, MILK (in bar cooler)
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling tile in disrepair. KICHEN
- 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 - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Fan cover in walk-in cooler has accumulation of dust.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Hood filters in disrepair.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.
- Basic - Water leaking from faucet/faucet handle. HANDSINK NEAR 3CS
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Toxic substance/chemical stored by or with food. OVEN/GRILL CLEANER STORED NEXT TO COOKING OIL ON GRILL LINE.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
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10/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Case/container/bag of food stored on floor in walk-in /freezer.
- Basic - Ceiling tile in disrepair. KICHEN
- 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 - Employee with no hair restraint while engaging in food preparation. COOK STAFF
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Fan cover in walk-in cooler has accumulation of dust.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Hood filters in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. MISSING IN 6 RIC UNITS
- Basic - Open dumpster lid.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions sitting in container with cooked potatoes.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Water leaking from faucet/faucet handle. HANDSINK NEAR 3CS
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. WASP SPRAY
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster stock, 49°/old bay cream, 50°/ corned beef, 49°
- 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.
- High Priority - Toxic substance/chemical stored by or with food. OVEN/GRILL CLEANER STORED NEXT TO COOKING OIL ON GRILL LINE.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Handwash sink used for purposes other than handwashing.OBSERVED LEAFY GREENS IN BASIN OF HANDSINK
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. SINK BY BACK DOOR IN KITCHEN
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / RESTAURANT LICENSED AS 84 SEATS. OBSERVED ABOUT 102 SEATS IN THE DINING ROOM AND ABOUT 17 AT THE OUTSIDE. SEATING CHANGE EVALUATION FORM TO OPERATOR. **Warning**
- Basic - Food stored on floor. / IN WALK IN COOLER / WALK IN FREEZER **Warning** On 7/29/2013, observed 1-box of gator meat stored on walk-in freezer floor.
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / AT SERVICE STATION IN MIDDLE OF THE DININD ROOM **Warning**
- Basic - Stored food not covered in walk-in cooler/ freezer. **Warning**
- Intermediate - Manager on duty lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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7/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. / AT COOKLINE **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. / bag **Corrected On-Site** **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / RESTAURANT LICENSED AS 84 SEATS. OBSERVED ABOUT 102 SEATS IN THE DINING ROOM AND ABOUT 17 AT THE OUTSIDE. SEATING CHANGE EVALUATION FORM TO OPERATOR. **Warning**
- Basic - Food stored on floor. / IN WALK IN COOLER / WALK IN FREEZER **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / AT SERVICE STATION IN MIDDLE OF THE DININD ROOM **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Stored food not covered in walk-in cooler/ freezer. **Warning**
- Basic - Waste line missing at soda gun holster. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / COOKED POTATOES WAS 90F AT COOKLINE **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. / RAW BEEF STEAK OVER READY TO EAT PORK IN WALK IN COOLER **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager on duty lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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5/13/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. All hand sinks.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar soda gun.
- Critical - Observed food stored on floor. Walk-in freezer. **Corrected On-Site**
- Observed gaskets/seals on cold holding unit in poor repair. Throughout kitchen.
- Critical - Observed packaged food not labeled as specified by law. Walk-in cooler. **Corrected On-Site**
- Observed utensils stored in crevices between equipment. **Corrected On-Site**
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup hot holding at 130?f. Soup re-heated to 170?f **Corrected On-Site**
- Waste line missing at soda gun holster.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- 3. 29-08-1 Plumbing in disrepair at the dishwashing area.
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11/29/2011 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 47 degrees, cooler before the stove area. Equipment have heavy condensation.
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Cookline area.
- 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. Observed training books to retrain employees, training scheduled for 12/4/11.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook on the prepline changed into clean gloves without first washing his hands. Corrected On Site.
- Observed employee with no hair restraint. Cook on the cookline . Corrected On Site.
- Observed floor area(s) covered with standing water. Corrected On Site. Corrected On Site.
- Observed grease accumulated under cooking equipment. Under the equipment at the coffee area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef wrappped in bacon 47 degrees. Reach in cooler before the stove area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 50 degrees, prepped at 8am.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad 48 degrees, prepline cooler. Chef informed product pull from walk in cooler at 8am. Remove to the frezeer.
- Critical - Observed rodent activity as evidenced by dried rodent droppings found under the bag-in-a box under the counter at the bar area.
- Critical - Observed rodent activity as evidenced by several dried rodent droppings found on the top of cabinet in the dinning area by the entrance door. Establishment placed on 24 hour warning by Deputy Director. This violation must be corrected by : 11/29/11.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Seal all holes in the wall behind the coffee machine area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Seal opening on the side of awnings, porch area.
- Plumbing system in disrepair at the dirty side of the dishwashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Soiled, dirty towels must be stored in sanitizing solution during usage.
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11/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bleu cheese 47 degrees, hummus 46 degrees, cooked chicken 57 degrees-[prepped at 1pm], honey mustard -in-house 50 degrees, reach in cooler #1 at the pick up window. All products iced. Call Back found the cooler and products at 40 degrees.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Food debris under all the cooking equipment and dishwashing area.
- Violation: 37-13-1 Observed hole in ceiling around the vent at the bar.
- Violation: 37-13-1 Observed hole in ceiling behind the convection oven. Manager informed me area will be sealed on 10/2/11.
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9/30/2011 | Routine - Food | Call Back - Complied |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Storage containers above the dishwashing area.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Food debris under all the cooking equipment and dishwashing area.
- Violation: 37-13-1 Observed hole in ceiling around the vent at the bar.
- Violation: 37-13-1 Observed hole in ceiling behind the convection oven.
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9/30/2011 | Routine - Food | Call Back - Complied |
- Observed garbage on the ground and/or pad around dumpster. Observed area being pressure washed.
- Observed grease accumulated under cooking equipment. Food debris under all the cooking equipment and dishwashing area.
- Observed hole in ceiling around the vent at the bar.
- Observed hole in ceiling behind the convection oven.
- Critical - Observed rodent activity as evidenced by 14 dried rodent droppings found around the dishwashing area. Establishment placed on 24 hour warning by the Deputy Director. This violation must be corrected by : 9/29/11.
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9/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Makeline reach in cooler #1, 2, 3, 4, prep line, cookline area. This violation must be corrected by : 9/29/11.
- Observed insect control device installed over food preparation area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Storage containers above the dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bleu cheese 47 degrees, hummus 46 degrees, cooked chicken 57 degrees-[prepped at 1pm], honey mustard -in-house 50 degrees, reach in cooler #1 at the pick up window. All products iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad, 47 degrees, reach in cooler #2.
- Wet wiping cloth not stored in sanitizing solution between uses. Bar area.
- Critical - Working containers of food removed from original container not identified by common name. Brown sugar.
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9/28/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Violation: 32-05-1 Observed bathroom facility in disrepair. Toilet not flushing in the handicapped stall.
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6/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. [Smoked Salmon.] Exec. Chef pulled all smoked salmon from the cold holding unit. Called distributor to obtain parasite destruction. Salmon was temporarily removed from the specials list. This violation must be corrected by : 6/21/11.
- Critical - Observed bathroom facility in disrepair. Toilet not flushing in the handicapped stall.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf at the coffee station.
- Observed build-up of grease on nonfood-contact surface. Sides of the flattop grill.
- Observed build-up of grease on nonfood-contact surface. Stove tops.
- Observed ceiling tiles/vents soiled with accumulated dust.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board before the cookline area too pitted/grooved.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surface encrusted with residue under the coffee filter holders.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- 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. Styro foam cup used to scoop the flour. Corrected On Site.
- Observed insect control device installed over food preparation area. Fly trap over the prep table with the bread. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. The salad bowls at the prep station Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 77 degrees, at the prepline. Operator using time as public health control. Corrected On Site.
- Observed soiled dry wiping cloth in use throughout the kitchen . Corrected On Site.
- Observed soiled dry wiping cloth in use under the cutting boards. Corrected On Site.
- Observed wet paper towel used under the cutting board.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs at the cookline . Time as public health control implemented. Corrected On Site. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee apron /cap on the shelf above the bread at the line. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour container at the cookline not labeled .
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4/21/2011 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cutting board hot station at the cookline .
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin at the bar area.
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7/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. [Flour, shredded coconut]. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Butter 62 degrees at the prep area] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [French toast batter 52 degrees, prepped at 8am. Iced]. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Garlic in oil 47 degrees. Iced]. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Reach in cooler at the prep area].
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Cook placed clean gloves on his hand after placing hair net on his head, did not wash his hands between new gloves].
- Observed employee with no hair restraint. [Cook at the cookline ]. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board hot station at the cookline .
- Observed insect control device installed over food preparation area. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. [Manager used chlorine strip to test the quaternary solution ].
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed wet soiled wiping cloths used for occasional spills used underneath the cutting boards. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at the makeline area.
- Critical. Observed soil buildup inside ice bin at the bar area.
- Critical. Observed encrusted material on can opener and the holder. Repeat Violation.
- Critical. Observed buildup of soiled material underneath the coffee filter holder at the coffee area. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the bread warmer at the cookline ].
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Inside the reach in cooler the the bar area].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Detail cleaning on the storage shelf with the bread].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [The coffee filters left unprotected at the coffee area].
- Critical. Hand sink missing in food preparation room or area. [Handsink removed from the waite area in the dinning area]. This violation must be corrected by : 9/7/10.
- Critical. Hand wash sink lacking proper hand drying provisions at the handsink at the coffee waite area.
- Critical. Observed objectionable odors coming from the bathrooms.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/7/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. [Sugar at the waite area].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Chicken cooked 50/62 degrees, reach cooler, prepped 3/22/10.
- Critical. Observed food being cooled by nonapproved method. [Potentially hazardous food cooling covered in the walk cooler].
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding units throughout .
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shell eggs over the bread in the walk in cooler]. Corrected On Site.
- Observed employee with no hair restraint.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, underneath the cutting boards. Corrected On Site.
- Critical. Observed food-contact surface underneath the coffee holder filter soil with deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Knife holder].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Utensil holder at the register area].
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. [Waite area].
- Critical. Hand wash sink lacking proper hand drying provisions. [Makeline handsink ] Corrected On Site.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). [Hamburgers].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Turkey 46 degrees, makeline reach in cooler, prepped 11/18/09].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Ham 44 degrees prepline cooler].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Grilled chicken 45 degrees , makeline cooler].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cream sauce 44 degrees, makeline cooler].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Lobster 44 degrees, Lobster sauce 45 degrees, hamburgers 50 degrees prepped 11/18/09].
- Critical. Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. [Tuskin soup 95 degrees, black bean soup 75 degrees, reheated at the soup hotline].
- Critical. Food not cooked to 145 degrees Fahrenheit or above. [Fresh salmon cooked and plated at 95 degrees] Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop stored on the top of the ice machine outside]. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle of soda at the makeline]. Corrected On Site.
- Observed employee with no hair restraint. [Cook at the line].
- Observed employee with no beard guard/restraint. [Cook on the prepline].
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. [Dry storage area].
- Observed gaskets/seals on cold holding unit in poor repair. [Dessert cooler].
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. [Oppm buckets]. Corrected On Site.
- Observed soiled dry wiping cloth in use. [Bar area].
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Underneath the cutting bosrd]. Corrected On Site.
- Critical. Observed interior of microwave soiled. [Hotline area].
- Critical. Observed soil buildup inside ice bin. [Bsr area].
- Critical. Observed soil buildup inside ice bin. [Detail cleaning on the ice machines outside].
- Critical. Observed buildup of slime on soda dispensing holster at the bar.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the ovens].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Knife holder].
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Knives on the knife rack]. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee filter left unprotected].
- Critical. Observed objectionable odors in bathroom. [Women's restroom].
- Observed hole in wall. [Underneath the 3-sink].
- Observed hole in ceiling. [Makeline].
- Dressing and/or locker areas not clean and orderly or used as needed. [Employee clothing/purse at the bar area].
- Critical. Observed toxic item improperly stored. [Bleach stored on the ice machine].
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. [Soiled apron hanging over the clean plstes]. Corrected On Site. Corrected On Site.
- Critical. Observed frayed/spliced electrical wires. [Makeline cooler]. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Complaint Full | Inspection Completed - No Further Action |
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