- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Observed dead roaches in dry storage by the restroom in front.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food placed in soiled container/equipment. Observed card box used to hold ice in reach in freezer located in front.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade bags used in direct contact with food. Grocery bags used as meat storage.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed door and gasket of reach in freezer that is located in front area in disrepair.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked ribs/pork at 52 degrees.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed rice and pasta above 41 degrees.
- 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**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to pick up lettuce.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Card box is being used as ice container. Also egg rolls are stored in card boxes in reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw pork and poultry stored over vegetables in reach in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw poultry at 47 degrees in walk in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior of reach in cooler soiled with food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Reach-in cooler shelves soiled with food debris. Shelves inside reach in cooler at the cook line is rusty.
- 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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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in dry storage area.rice
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.in the bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old, unused equipment stored outside.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Corrected On-Site**
- High Priority - Container of medicine improperly stored.over prep area in kitchen
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.walk in cooler
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Violation: 14-33-1 Observed equipment in poor repair.door hadle on reach in cooler in side prep area
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue.all on cook line
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves.all on cook line
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.all on cook line
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.all on cook line
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.allon cook line
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture.in kitchen
- Violation: 29-13-1 Equipment compartment not equipped to properly drain accumulation of moisture.reach in cooler in side storage area on side of building
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.cookline
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.back prep area and storage area on the side
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.fan covers in walk in cooler
- Violation: 37-14-1 Observed ceiling in disrepair.kitchen
- 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.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.back prep
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. 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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9/1/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment compartment not equipped to properly drain accumulation of moisture.reach in cooler in side storage area on side of building
- Faucet/handle missing at plumbing fixture.in kitchen
- Floors not maintained smooth and durable.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.brush used to put bbq sauce on meat
- Critical - Hand sink missing in food preparation room or area.cookline
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.back prep
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.fan covers in walk in cooler
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.all on cook line
- Observed ceiling in disrepair.kitchen
- Critical - Observed dead roaches on premises.four in a bucket of water next to reach in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair.door hadle on reach in cooler in side prep area
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed food debris accumulated on kitchen floor.and dry storage area
- Critical - Observed food stored on floor.rice in storage area and in walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven and all shelves in kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.allon cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over fryed shrimp and cooked ribs and raw egg over rice
- Observed ripped/worn news paper used as shelf cover.
- Critical - Observed roach activity as evidenced by live roaches found 10 plus behind oven next to reach in cooler and one on reach in cooler
- Critical - Observed rodent activity as evidenced by rodent droppings found.dry inside bottom cabinet and on shelves in dry storage area
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soil residue in storage containers.that has seasons inside on cook line
- Critical - Observed soiled reach-in cooler gaskets.all on cook line
- Critical - Observed soiled reach-in cooler shelves.all on cook line
- Critical - Observed uncovered food in holding unit/dry storage area.walk in cooler
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back prep area and storage area on the side
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.all on cook line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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8/31/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/21/2012 | Complaint Full | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED PASTA IN WIC AT 45 DEGREES.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. OBSERVED EGG ROLLS COOKED AND INTERNAL TEMP IS 98 DEGREES. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed dead roaches on premises. OBSERVED DEAD ROACHES AND CARCASSES OF DEAD ROACHES IN THE PREMISE.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. OBSERVED BAG OF ONIONS ON THE FLOOR.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PASTA_RICE AND POULTRY IN WIC AT 45 DEGREES.
- Observed residue build-up on nonfood-contact surface. OBSERVED GREASE, FOOD DEBRIS ON COOKING EQUIPMENT.
- Observed unnecessary items on the premise. OBSERVED BOXES ACCUMULATED INSIDE THE RESTAURANT.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY, RICE BELOW 135 DEGREES IN FOOD PREP AREA.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. OBSEEVED INSIDE REACH IN COOLER SOILED.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE.
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12/16/2011 | Complaint Full | Warning Issued |
- Food-contact surface not smooth and easily cleanable. OBSERVED IN WALK IN COOLER RUSTY AND SOILED.
- Lights missing the proper shield, sleeve coatings or covers. IN FOOD PREP AREA.
- Observed ceiling in disrepair.
- Critical - Observed dead roaches on premises. OBSERVED 13 TO 15 DEAD ROACHES BEHIND COOKING EQUIPMENT.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOK FAILED TO WASH HIS HANDS AFTER CRACKING EGGS.
- Observed grease accumulated under cooking equipment. OBERVED GRILL AND FOOD RESIDUES UNDER COOKING EQUIPMENT.
- Critical - Observed potentially hazardous food thawed at room temperature. OBSERVED SHRIMP ON TOP OF DRAIN BOARD OF 3CS. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED RAW CHICKED STORE OVER COOKED PORK RIBS IN RIC ALONG THE WALL BY THE HOOD. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORE OVER SPAGHETTI IN WALK IN COOLER. Corrected On Site.
- Critical - Observed soiled walk-in cooler shelves.
- Observed unnecessary items on the premise.OBSERVED BOXES IN THE KITCHEN.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Observed equipment in poor repair. OBSERVED SHELVES IN WIC RUSTY.
- Critical - Observed food stored on floor. BAG OF ONIONS ON THE FLOOR.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed residue build-up on nonfood-contact surface. 0bserved food debris inside reach in cooler
- Critical - Observed roach activity as evidenced by dead roaches found. Observef dead raoches in storage area.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. FMC EXPIRED ON 9-27-10 This violation must be corrected by : 3-21-11.
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4/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WORKING COOLER CANNOT MAINTAIN FOOD PRODUCTS BELOW 41 DEGREES.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- 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 : 3-21-11.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification. FMC EXPIRED ON 9-27-10 This violation must be corrected by : 3-21-11.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER IS NOT WORKING PROPERLY.
- Critical - Observed uncovered food in holding unit/dry storage area. RICE LEFT UNCOVERED ON PREP TABLE. Corrected On Site.
- Observed unnecessary items on the premise. OBSERVED EMPTY BOXES KEPT ON THE PREMISES.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/21/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. BAG OF ONIONS ON THE FLOOR IN WALK IN COOLER.
- Critical. Observed uncovered food in holding unit/dry storage area. RICE UNCOVERED IN WALK IN COOLER.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Food-contact surface not smooth and easily cleanable. OBSERVED BIN IN WIC SOILED
- Wet wiping cloth not stored in sanitizing solution between uses. CLOTH ON PREP TABLE BY THE WIC.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED TABLE IN PREP AREA SOILED.
- Critical. Observed interior of microwave soiled. MICROWAVE SOILED AND RUSTY.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. AT HAND WASH SINK BY WIC.
- Critical. Hand wash sink lacking proper hand drying provisions. HAND WASH SINK BY WIC.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED DEAD ROACHES BEHIND THE COOKING EQUIPMENT IN THE KITCHEN.
- Floors not constructed easily cleanable.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Wet mop not hung to dry. EMPTY BOXES STORED ON PREMISES.
- Observed improper storage of maintenance tools that interferes with cleaning.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NO DATE MARKING ON COOKED FOOD IN THE WIC.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. OBSERVED LIGHT SHIELD MISIING IN FOOD PREP AREA.
- Critical. Violation: 53B-08-1 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 : 6-30-10.
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5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NO DATE MARKING ON COOKED FOOD IN THE WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE FOUND AT 69 DEGREE IN KITCHEN, HAM FOUND AT 51 DEGREE.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 67 DEGREE.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. OBSERVED RAW BEEF OVER COOKED CHICKEN.
- Critical. Observed food stored on floor. BAGOF ONION ON THE FLOOR.
- Critical. Observed uncovered food in holding unit/dry storage area. OBSERVED RICE UNCOVERED IN FOOD PREP AREA.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVE SCOOP AND SPOONS IN STANDING WATER.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Food-contact surface not smooth and easily cleanable. WOOD IS BEING USED AS FOOD CONTACT SURFACE.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET WIPING CLOTH NOT IN SOLUTION.
- Critical. Food-contact surfaces not cleaned after being contaminationed. OBSERVED EMPLOYEE NOT WASH AND SANITIZE TABLES AFTER CONTAMINATION WITH RAW MEAT.
- Observed reuse of single-service articles.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASHING SINK BY THE WIC.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED ABOUT 30 PLUS RODENT DROPPINGS ON THE TOP OF COUNTER IN BAR AREA.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED SEVERAL DEAD ROACHES UNDER THE COOKING EQUIPMENTS.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED ABOUT 20 PLUS DEAD ROACHES BEHIND THE COUNTER IN BAR AREA.
- Floors not maintained smooth and durable. OBSERVED CARDBOARD IN THE WALKING COOLER.
- Observed grease accumulated on kitchen floor. OBSERVED GREASEV ACCUMULATED UNDER THE COOKING EQUIPMENTS.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers. OBSERVED LIGHT SHIELD MISIING IN FOOD PREP AREA.
- Critical. Observed toxic item stored by food. WD 40 STORED WITJ FOOD.
- Critical. Observed toxic item stored by utensils.
- Observed unnecessary items on the premise. TOO MANY UNUSED BOXES IN THE KITCHEN.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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 : 6-30-10.
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4/30/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. walking coolER .
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10/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. walking coolER .
- Critical. Observed raw animal food stored over cooked food. walking cooLER .
- Critical. Observed food stored on floor. onions.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed soil residue in storage containers. walking coolER .
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment .
- Observed reuse of single-service articles. aluminum cans.
- Observed reuse of single-service articles. cardboard boxes.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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
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10/21/2009 | Routine - Food | Warning Issued |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Not available electronically |
| No report available. | 8/28/2008 | Routine - Food | Not available electronically |
| No report available. | 8/28/2008 | Routine - Food | Not available electronically |
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