- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters and kitchen equipments.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Walk in cooler wall.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard boxes used to store foods.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor under three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor. Under kitchen equipments.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Mop/service sink in disrepair and blocked.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen equipments.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cooked poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch with water.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Front to store trays.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Dish washing area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
- Intermediate - Soil residue in food storage containers.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. Chest freezer lid. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Objectionable odor in establishment. Grease trap area.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen shelves.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Handsink at dish washing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front.
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Inconsistent. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing area. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler. **Repeat Violation**
|
8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish washing handsink area. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Kitchen equipments. **Repeat Violation**
- Basic - Cardboard used to cover walk in cooler floor. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. Chest freezer lids.
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - Ice buildup in chest freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprout - corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer ' not all products commercially packaged. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer ' not all products commercially packaged. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Encrusted material on knives.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing area. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Repeat Violation**
- Intermediate - Operator 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 - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
|
6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Kitchen equipments. **Repeat Violation**
- Basic - Cardboard used to cover floor in walk in cooler.
- Basic - Cracked, broken or missing grease trap lid. Strong odor from grease trap.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor soiled/has accumulation of food debris. Walk in cooler.
- Basic - Food stored on floor. Walk in cooler. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Mop sink area. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. MSG.
- High Priority - Grease interceptor/trap overflowing onto floor/ground. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprout at 74?F in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Hot water not provided/shut off at employee hand wash sink.(dish washing area) Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Critical - Mopsink not accessible for employee use at all times.(use to store containers)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(kitchen shelves) Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments) Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.(walk in cooler) Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop) Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(freezer and walk in cooler) Repeat Violation.
- Observed single-service articles stored without protection from contamination. Repeat Violation.
- Observed soiled reach in and walk in cooler gaskets . Repeat Violation.
- Critical - Observed soiled reach-in cooler shelves. Repeat Violation.
- Critical - Observed soiled walk-in cooler shelves. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris. Repeat Violation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.(K class) For reporting purposes only. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
|
9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(kitchen shelves) Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments) Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed employee improperly washing hands.(20 seconds) Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Repeat Violation.
- Critical - Observed food stored on floor.(walk in cooler) Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking faucet at plumbing fixture.(3 compatrment sink)
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(chest freezer and walk in cooler) Repeat Violation.
- Observed residue build-up on nonfood-contact surface.(kitchen equipments)
- Observed single-service articles stored without protection from contamination. Repeat Violation.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed soiled walk-in cooler shelves. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.(class K) For reporting purposes only. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate.(rear) For reporting purposes only. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.(kitchen handsink - dish washing area) Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler) Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.(front) Repeat Violation.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(kitchen shelving)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(walk in cooler shelves) Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments) Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(to cover food)
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Observed equipment in poor repair.(chest freezer lid)
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Repeat Violation.
- Critical - Observed food stored on floor.(chest freezer(rear) and walk in cooler) Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler) Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(chest freezer and walk in cooler) Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(chest freezer and walk in cooler) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop) Repeat Violation.
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(eggrolls at 101 degrees - kitchen) Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(chest freezer) Repeat Violation.
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.(K - class) For reporting purposes only. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler and chest freezer) Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
|
11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate.(kitchen)For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.4
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.5
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.(front) Repeat Violation 3.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(walk in cooler shelves) Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments) Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.4
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Repeat Violation.
- Critical - Observed food stored on floor.(walk in cooler) Repeat Violation.5
- Observed grease accumulated under cooking equipment. Repeat Violation.4
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.7
- 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. Repeat Violation.7
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.6
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.3
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Observed nonfood-grade containers used for food storage. Repeat Violation.5
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. (walk in cooler and chest freezer) Repeat Violation.4
- Observed single-service articles stored without protection from contamination. Repeat Violation.7
- Observed soil residue on nonfood-contact surface.(alluminium bowl on trash can.
- Observed soiled reach in and walk in cooler gaskets. Repeat Violation.4
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation. 7
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.5
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.6
- Observed wall soiled with accumulated food debris.(cook line) Repeat Violation.
- Observed wall soiled with accumulated food debris.(walk in cooler)
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation.
- Plumbing system in disrepair. (clogged drain pipe at front handsink)
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. (class - K) For reporting purposes only. Repeat Violation.7
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.6
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. 3
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.4
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.5
- Critical. No conspicuously located thermometer in holding unit.(walk in cooler) Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.5
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.5
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.3
- Critical. Observed food stored on floor.(kitchen and walk in cooler) Repeat Violation.4
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.6
- Critical. Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.3
- 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.(inside bulk food containers) Repeat Violation.6
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.4
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee wearing single use gloves and engage in food preparation without washing hands. Repeat Violation.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.(chest freezer door) Repeat Violation.
- Observed ripped/worn cardboard used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.4
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.3
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(counter top)
- Observed reach in and walk in cooler gaskets soiled with food debris. Repeat Violation.3
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.4
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.6
- Critical. Hot water not provided/shut off at employee hand wash sink.(dish washing area) Repeat Violation.3
- Critical. No handwashing sign provided at a handsink used by food employees.(front counter) Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(front counter) Corrected On Site.
- Observed open dumpster lid.
- Observed grease accumulated under cooking equipment. Repeat Violation.3
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.5
- Observed wall soiled with accumulated food debris.(cook and dish washing area)
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(class - K) Repeat Violation.6
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.4
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.4
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.4
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler and chest freezer) Repeat Violation.
- Critical. Observed food stored on floor.(walk in cooler) Repeat Violation.3
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.5
- Critical. Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.
- 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. Repeat Violation.5
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.3
- Critical. Observed employee wearing single gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.(chest freezer door)
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.3
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler shelves. Repeat Violation.4
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Observed residue build-up on nonfood-contact surface.(walk in cooler - shelves) Repeat Violation.4
- Observed gaskets with slimy/mold-like build-up.(walk in and reach in coolers) Repeat Violation.
- Observed utensils stored in crevices between equipment.(knife) Repeat Violation.3
- Observed single-service articles stored without protection from contamination. Repeat Violation.5
- Critical. Hot water not provided/shut off at employee hand wash sink.(dish washing area) Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.(front counter)
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.4
- Observed wall soiled with accumulated food debris.(cook line)
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(class - K) Repeat Violation.5
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.3
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.3
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.(walk in cooler) Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.4
- Critical. Observed cloth used as a food-contact surface.(under cutting board)
- 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. Repeat Violation.4
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves. Repeat Violation.3
- Critical. Observed soiled walk-in cooler shelves. Repeat Violation.3
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Observed utensils stored in crevices between equipment.(knife) Repeat Violation.
- Observed single-service articles stored without protection from contamination.(kitchen and haalway) Repeat Violation.4
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.3
- Observed wall soiled with accumulated grease.(grease trap area) Repeat Violation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(class K) Repeat Violation.4
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.3
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.(brown sauce)
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed food stored on floor.(kitchen)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.3
- 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. Repeat Violation.3
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.3
- Observed nonfood-grade containers used for food storage.
- Critical. Observed soiled walk-in cooler shelves. Repeat Violation.
- Critical. Observed soiled reach-in cooler shelves. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.(kitchen)
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.(knives)
- Observed single-service articles stored without protection from contamination. Repeat Violation.3
- Critical. Hot water not provided/shut off at employee hand wash sink.(dish washing area)
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Observed grease accumulated under cooking equipment.(cook line)
- Observed grease accumulated on kitchen floor.(grease trap area) Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated grease.(grease trap area)
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(class - K) Repeat Violation.3
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.4
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler and reach in freezer) Repeat Violation.3
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler and reach in freezer) Repeat Violation.3
- Critical. Observed food stored on floor.(kitchen)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler and reach in freezer)
- 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. Repeat Violation.4
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.4
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.4
- Critical. Observed soiled walk-in cooler and kitchen shelves. Repeat Violation.3
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments) Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Observed single-service articles stored without protection from contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.(kitchen) Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed food debris accumulated on kitchen,grease trap area and walk in cooler floor. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.(kitchen)
- Wet mop not hung to dry. Repeat Violation.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(class - K)
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.(kitchen)
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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