- Basic - Ceiling in disrepair. Water damage in dish pit.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered. Reach-in freezers on back. Peppers and tomalleys.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. Cooked finished quesadilla the plated with bare hands.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash lettuce.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Faucet/handle missing at water spigot on exterior front of building.
- Basic - Stored food not covered in reach-in freezer- cheesecake desserts.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed refried beans in walk-in cooler at 46°f, and 46°f cooked yesterday and did not cool overnight.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed refried beans at 46°f, and 46°f, in walk-in cooler cooked yesterday and did not cool overnight. See stop sale.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed frijole charros with prepared on 5/4/14 in walk-in cooler. See stop sale.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed frijole charros with prepared on 5/4/14 in walk-in cooler. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- refried beans in walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling- refried beans in walk-in cooler.
|
5/22/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Faucet/handle missing at water spigot on exterior front of building.
- Basic - Hood soiled with accumulated grease.
- Basic - Stored food not covered in reach-in freezer- cheesecake desserts.
- Basic - Wall in disrepair under handwash sink by preparation table in kitchen.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed refried beans in walk-in cooler at 46°f, and 46°f cooked yesterday and did not cool overnight.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed refried beans at 46°f, and 46°f, in walk-in cooler cooked yesterday and did not cool overnight. See stop sale.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed frijole charros with prepared on 5/4/14 in walk-in cooler. See stop sale.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed frijole charros with prepared on 5/4/14 in walk-in cooler. See stop sale.
- High Priority - Roach activity present as evidenced by live roaches found: observed approximately 17 live roaches on wall above open top reach-in cooler on cookline, approximately 5 live roaches on wall around handwash sink, 1 live roach on papertowel at handwash sink on cookline, Approximately 9 live on ceiling in server room with warming cheese, 1 live on door to Air conditioner, approximately 20 live around wire shelving in server room with warming cheese, approximately 25 live under plastic on corner of wall by handwash sink near preparation table, 1 live roach in dining room closest to kitchen along wall and approximately 17 live roaches on wall on cookline under piping/ tubing that goes along wall. Upon all back observed 1 live roach on wall and 1 liver roach on shelving in server station with cheese warmer, 1 live roach on air conditioner door, 3 live roaches on wall behind reach-in cooler on cookline.
- High Priority - Roach excrement and/or droppings present. Observed approximately 100 soft roach droppings around fire suppression, approximately 100 soft droppings under piping/tubing on wall on cookline, and approximately 75 soft droppings, on wall around soap dispenser and towel dispenser at handwash on cookline. Upon callback observed approximately 50 soft roach droppings in air conditioning room.
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and drinking cup in handwash sink at front server station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- refried beans in walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling- refried beans in walk-in cooler.
|
5/21/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Dead roaches on premises. Observed 1 dead roach on wall on cookine behind open top reach in cooler, 13 dead roaches under shelving/ equipment on cookline, appromately 23 dead roaches along wall under shelving in dish machine room, 2 dead roaches in dish machine room under dry storage racks, approximately 20 dead roaches in air conditioning room, 2 dead on open top reach-in cooler on cookline and 2 dead around handwash sink by preparation table. Note: this violation must be corrected by 5/21/14. **Warning**
- Basic - Faucet/handle missing at water spigot on exterior front of building. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Stored food not covered in reach-in freezer- cheesecake desserts. **Warning**
- Basic - Wall in disrepair under handwash sink by preparation table in kitchen. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Observed rice on steam table at 126°f- food container was sitting on lid on top of steamer- food out less than 4 hours. Employee placed rice in steamer. **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed refried beans in walk-in cooler at 46°f, and 46°f cooked yesterday and did not cool overnight. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed refried beans at 46°f, and 46°f, in walk-in cooler cooked yesterday and did not cool overnight. See stop sale. **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. Observed frijole charros with prepared on 5/4/14 in walk-in cooler. See stop sale. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed frijole charros with prepared on 5/4/14 in walk-in cooler. See stop sale. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found: observed approximately 17 live roaches on wall above open top reach-in cooler on cookline, approximately 5 live roaches on wall around handwash sink, 1 live roach on papertowel at handwash sink on cookline, Approximately 9 live on ceiling in server room with warming cheese, 1 live on door to Air conditioner, approximately 20 live around wire shelving in server room with warming cheese, approximately 25 live under plastic on corner of wall by handwash sink near preparation table, 1 live roach in dining room closest to kitchen along wall and approximately 17 live roaches on wall on cookline under piping/ tubing that goes along wall. Note: this violation must be corrected by 5/21/14. **Warning**
- High Priority - Roach excrement and/or droppings present. Observed approximately 100 soft roach droppings around fire suppression, approximately 100 soft droppings under piping/tubing on wall on cookline, and approximately 75 soft droppings, on wall around soap dispenser and towel dispenser at handwash on cookline. Note: this violation must be corrected by 5/21/14. **Warning**
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and drinking cup in handwash sink at front server station. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- refried beans in walk-in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling- refried beans in walk-in cooler. **Warning**
|
5/20/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food- flour.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- bracelets.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food- corn husks in reach-in freezer.
- Basic - Slime and Mold like substance on bottom drain on drink machine.
- Basic - Stored food not covered in reach-in freezer: poblano peppers and steak.
- Basic - Stored food overnight not covered in reach-in cooler on cookline- cooked poblano peppers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- observed in walk-in cooler refried beans cooling overnight at 70°f.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight in reach-in cooler: cheese sauce 55°f.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed in reach-in freezer raw beef stored over french fries and raw chicken stored over salsa.
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- Intermediate - Employee washed hands in three compartment sink in kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can on cookline.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed shredded lettuce in handwash sink in kitchen by preparation table.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.- dishes of salsa not cooled overnight, salsa 44°f.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed bucket of salsa in bucket over 4" deep not cooled overnight at 56°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed food prepared two days prior in reach-in cooler not date marked: cooked problano peppers and chicken.
- Intermediate - Spray bottle containing toxic substance not labeled- unknown cleaner substance.
|
3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/23/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area that contains clean utensils, single service items does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container
- Basic - No conspicuously located ambient air temperature thermometer in holding unit - reach in cooler and reach in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees at cook line preparation area.
- Basic - Reach-in cooler gasket torn/in disrepair at cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line preparation area.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected by 10/14/13. **Repeat Violation**
- Intermediate - No soap provided at handwash sink at cook line preparation area.
|
10/17/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated dust. Light fixture in walk in cooler.
- Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler door and floor in poor repair.
- Basic - Employee beverage container in a food preparation/clean dishware area that contains clean utensils, single service items does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container
- Basic - Food stored in holding unit not covered. Prepared peppers stored in reach in freezer not covered,
- Basic - No conspicuously located ambient air temperature thermometer in holding unit - reach in cooler and reach in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees at cook line preparation area.
- Basic - Reach-in cooler gasket torn/in disrepair at cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line preparation area.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected by 10/14/13. **Repeat Violation**
- Intermediate - No soap provided at handwash sink at cook line preparation area.
|
8/13/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Attached equipment soiled with accumulated dust. Light fixture in walk in cooler. **Warning**
- Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler door and floor in poor repair. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area that contains clean utensils, single service items does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container **Warning**
- Basic - Floor area(s) covered with standing water in walk in cooler. **Warning**
- Basic - Food stored in holding unit not covered. Prepared peppers stored in reach in freezer not covered, **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit - reach in cooler and reach in freezer. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees at cook line preparation area. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of beer in walk in cooler stored over vegetables. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair at cook line. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 46°f, chicken 46°f,47°f, shredded lettuce 46°f, shell eggs 49°f. Manager stated cooler has been in working order and food has not been out if temperature 4 hours. Door was left partly ajar. If food is not cooled with 4 hour time frame, food must be discarded. Note: this violation must be corrected by 8/13.13 **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Observed rice at 118°f. Observed container of rice not in direct contact with heating area, but with a lid over compartment then rice placed on lid. Not out for 4 hours, manager placed on stove to reheat. Note: this violation must be corrected by 8/13/13.**Warning** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw eggs over salsa in walk in cooler. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line preparation area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected by 10/14/13. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink at cook line preparation area. **Warning**
|
8/12/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
7/24/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification. This violation must be corrected by 05/27/2013 **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 05/27/2013 **Warning**
|
5/28/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Building components, attachments or fixtures in poor repair. Employee door in disrepair. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Drain cover(s) missing. Dishware area. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dishware area and back door. **Warning**
- Basic - Floors not maintained smooth and durable. Outside back storage area. **Warning**
- Basic - Food stored in dry storage area not covered. Rice, sugar, beans. **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. **Warning**
- Basic - Toilet not flushing/functioning properly. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
4/5/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Building components, attachments or fixtures in poor repair. Employee door in disrepair. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Freezer. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Drain cover(s) missing. Dishware area. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dishware area and back door. **Warning**
- Basic - Floors not maintained smooth and durable. Outside back storage area. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Tortilla chips in kitchen and rice in dry storage. **Warning**
- Basic - Food stored in dry storage area not covered. Rice, sugar, beans. **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. **Warning**
- Basic - Toilet not flushing/functioning properly. **Warning**
- Basic - Wall soiled with accumulated grease. Kitchen area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Basic - High Priority - Dead roaches on premises. Copious amounts of dead roaches located in air conditioning closet. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Tortilla chips. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed seven live roaches in and around air conditioning closet. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Grill cleaner. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Soil residue in food storage containers. Storage containers held in walk-in cooler. **Warning**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. **Warning**
|
4/4/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on front and kitchen handwash sink. **Warning**
- Basic - Build-up of food debris, dust or dirt on vents of ice machine. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board make table on cookline has cut marks and is no longer cleanable. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cookline holding unit. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at kitchen hand sink used by food employees. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline reach in cooler. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth on prep table adjacent cookline warming table not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food MILK opened and held more than 24 hours not properly date marked after opening. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. This violation must be corrected by 05/27/2013 **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 05/27/2013 **Warning**
|
3/27/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/20/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walkin cooler was put in cooler yesterday according to manager.
- Equipment and utensils not properly air-dried. Glasses at waitress station.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Floors not maintained smooth and durable. Kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Ladies Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ceiling in disrepair. Ceiling leaking in walkin cooler.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water. Walkin cooler. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice in walkin cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/7/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Floors not constructed easily cleanable. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At 2 handwash sinks in kitchen. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Ladies Corrected On Site.
- Critical - Observed beef and chicken stored on floor in walk in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed raw beef out of original package stored over cooked cheese stuffed chili rellenos in reachin in freezer. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered chili rellenos in reachin cooler also in walkin cooler. Repeat Violation. Corrected On Site.
- Critical - Observed uncovered ice cream balls in reachin freezer. Corrected On Site. Repeat Violation.
|
3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Glasses and pans.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Cooling refried beans with cover on pan in walkin cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken out of original package over beef out of original package in reachin in freezer. Corrected On Site.
- Critical - Observed raw eggs food stored over cheese sauce in walkin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili rellenos in reachin cooler. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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