- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored on floor.
- 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.
- Basic - Mop/service sink in disrepair.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler and freezer
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer doors in the kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- 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 - Hot water not provided/shut off at employee handwash sink. Bathroom.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
3/1/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Under the three compartment sink.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead rodent present. Dead rodent under the prep table. Next to water heater. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Oil containers in the bathroom. **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler and freezer
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer doors in the kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat on the drain board at three compartment sink.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Card board boxes to store chicken
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over washed vegetables.
- High Priority - Roach activity present as evidenced by live roaches found. 10 plus live roaches in the kitchen under the food prep table.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach **Corrected On-Site**
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
2/28/2014 | Complaint Full | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled/has accumulation of debris.in the kitchen **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All pots and pans need to be wash ,rinsed and sanitized **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.boxes used that contained raw food is being used to store cook foods **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- 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. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.in the bathroom **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.at the hand sink in the back next to the three compartment sink and in the bathroom **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the black refrigerator **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers.container used to store cooked rice **Warning**
|
10/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. In the kitchen **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled/has accumulation of debris.in the kitchen **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Grease accumulated on kitchen floor. **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.at the hand sink in the back next to the three compartment sink and in the bathroom **Warning**
- Basic - High Priority - Dead rodent present.6 dead roaches next to the water heater in the back **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All pots and pans need to be wash ,rinsed and sanitized **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.boxes used that contained raw food is being used to store cook foods **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
- 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. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.in the bathroom **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In the three compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.at the hand sink in the back next to the three compartment sink and in the bathroom **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the black refrigerator **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the hand sink in the back next to the three compartment sink and in the bath room **Warning**
- Intermediate - No soap provided at handwash sink.at the hand sink in the back next to the three compartment sink and in the bathroom **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers.container used to store cooked rice **Warning**
|
10/9/2013 | Routine - Food | Warning Issued |
- Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 05-09-1 No conspicuously located thermometer in holding unit.inside refrigerator
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.box used for meat has fryed shrimp inside of it
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 22-17-1 Observed soiled reach-in cooler gaskets.all in kitchen
|
5/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.back door
- Basic - Leaking pipe at plumbing fixture.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles improperly stored.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
4/23/2013 | 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: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.inside refrigerator
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.and cardboard on cookline
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.box used for meat has fryed shrimp inside of it
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.all in kitchen
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.inside refrigerator
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.across from stove
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.on shelves in kitchen next to microwave
- 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.two had and two didn't have
|
9/14/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink.next to three compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions.next to three compartment sink Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.the one next to three compartment sink in kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink.next to three compartment sink
- Lights missing the proper shield, sleeve coatings or covers.over prep table in kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.inside refrigerator
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.next to three compartment sink
- No mop sink or curbed cleaning facility provided.
- 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.two had and two didn't have
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cutting lettuce
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Observed build-up of grease on nonfood-contact surface.on shelves in kitchen next to microwave
- Critical - Observed cloth used as a food-contact surface.under cutting board
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after scratchind head
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.befor cutting lettuce
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.three compartment sink
- Critical - Observed food stored on floor.onions used to hold door closed
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.inside refrigerator
- Observed grease accumulated on kitchen floor.and on sides
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.across from stove
- Observed ripped/worn tin foil used as shelf cover.and cardboard on cookline
- 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.box used for meat has fryed shrimp inside of it
- Critical - Observed soil residue in storage containers.plastic container used for cut onions
- Critical - Observed soiled reach-in cooler gaskets.all in kitchen
- Observed utensils stored in crevices between equipment.knife stored between prep table and reach in cooler Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.window over three compartment sink has apart from shelves over it and no screen
- Critical - Person in charge failed to insure proper handwashing by employees.
- 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.
|
9/7/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED LINEN AND TOWELS IN HAND WASH SINK.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPPLOYEE HANDLING RAW MEATS AND THE PROCEDING TO HANDLE EGG ROLLS.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 55 DEGREES.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED RICE, EGG ROLLS, AND HONEY CHICKEN UNCOVERED IN FOOD PREP AREA.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 101 DEGREES IN KITCHEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED BOTTLE IN HAND WASH SINK.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED DUMPSTER IN FRONT OF HAND WASH SINK.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. OBSERVED EMPLOYEE FAILED TO WASH HIS HANDS AFTER HANDLING RAW CHICKEN.
- Critical - Observed food stored on floor. BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOOD IN RIC HAS NO DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE.
|
2/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/7/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
11/29/2011 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. OBSERVED CARD BOARD USED IN RIC.
- Critical - Handwash sink not accessible for employee use at all times. GARBAGE IN FRONT OF HAND WASH SINK.
- Hood filters/grease extractors not designed to be easily removable for cleaning.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEES HANDLES RTE FOOD BARE HANDED.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method. OBSERVED PORK AND RICE BEING COOLED IN PREP AREA. THEY WERE PLACED IN BIG CONTAINER WHICH WILL MAKE THEM TAKE LONGER TIME TO COOL.
- Critical - Observed food stored on floor. OBSERVED BAGS OF ONIONS ON THE FLOOR.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF REACH IN COOLERS SLIMEY.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG ROLLS AT 47 DEGREES AND POULTRY AT 43 DEGREES.
- Critical - Observed roach activity as evidenced by live roaches found. OBSERVEC ABOUT THREE PLUS LIVE BIG ROACHES BEHIND THE WATER HEATER.
- Critical - Observed roach activity as evidenced by live roaches found. OBSERVED ABOUT TWO SMALL ROACHES UNDER COOKING EQUIPMENT.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED RICE AND PORK UNCOVERED ON PREP TABLE.
- Observed utensils stored in crevices between equipment. OBSERVED KNIVES BETWEEN CREVACES.
- Observed wall soiled with accumulated grease. OBSERVED GREASE ACCUMULATES ON THE WALL BEHIND COOKING EQUIPMENT.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. OBSERVED DOOR IN REAR OF THE KITCHEN RUSTY.
- 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 COOLERS.
- 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. OBSERVEC WIPPING CLOTH ON PREP TABLE.
|
11/22/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed dead roaches on premises. OBSERVED DEAD ROACHES BELOW THE COUNTERS AND BEHIND COOLERS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE FAILED TO WASH UIS HANDS AFTER HANDLING MEAT PRODUCTS.
- Observed gaskets/seals on cold holding unit in poor repair. GASKET IN REACH IN COOLER SOILED AND DAMAGE.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED USTENSILS BEING WASHED IN HAND WASH SINK. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF REACH INN COOLERS SOILED WITH FOOD RESIDUES. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. BUGS SPRAY IN FOOD PREP AA. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED MEAT IN RIC NOT COVERED.
- 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 RIC. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. OBSERVED A FLAT WOODEN USTENSIL IS USED TO STIR RICE. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. WODDEN NEST IS USED AS FOOD CONTACT SURFACE. MANAGER THREW IT IN THE GARBAGE. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FOOD DEBRIS BUILD UP ON REACH IN COOLER DOORS. Corrected On Site.
- Critical - Observed food stored in a prohibited area. BAG OF RICE IN REST ROOM. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN STANDING WATER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED SHRIMP AT ROOM TEMPERATURE 67 DEGREES. MANAGER PUT THEM IN REACH IN FREEZER. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED SHRIMP BEING DEFROSTED IN THE THREE COMPARTMENTS SINK IN WATER.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. OBSERVED SINGLE USED ITEMS ( SPOONS) BEING STORED IMPROPERLY. Corrected On Site.
- Critical - Observed toxic item improperly stored. CAN RAID STORED WITH FOOD PRODUCTS. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. RICE LEFT UNCOVERED ON PREP TABLE. Corrected On Site.
- 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.
|
2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided for food temperature.
- Wet wiping cloth not stored in sanitizing solution between uses.OBSERVED WIPPING CLOTH ON THE TABLE. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. IN HAND WASH SINK KITCHEN AREA.
|
10/19/2010 | 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.
- Critical. Observed food stored in restroom. OBSERVED BAG OF RICE STORED IN RESTROOM.
- Critical. Observed uncovered food in holding unit/dry storage area. UNCOVERED RICE ON THE TABLE. Corrected On Site.
- Critical. Observed dirty cloth isused to cover food in the reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE CAME FROM OUTSIDE AND WALKED INTO THE KITCHEN WITHOUT WASHING HIS HANDS.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET IN REACH IN COOLER TORN.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE OF REACH IN COOLER SOILED WITH FOOD AND MEAT RESIDUE.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED OVEN SOILED WITH ACCUMULATION OF GREASE AND FOOD.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed wall soiled with accumulated grease.
- Observed unnecessary items on the premise. UNUSED BOXES IN THE RESTROOM.
|
8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. THERE IS NO WATER FOR WASHING HAND.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. in food prep area.
|
6/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER NOT WORKING PROPERLY.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- 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 food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. OBSERVED EMPLOYEE WASHING HANDS IN THREE COMPARTMENTS SINK.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. INSIDE REACH IN COOLER RUSTED AND NOT WORKING PROPERLY.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- 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.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles improperly stored. PLATES STORED UPWARD.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed roach activity as evidenced by 2 dead roaches in kitchen area.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. in food prep area.
- Observed unnecessary items on the premise.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site. MANAGER CALLED AND MADE PAYMENT
- 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 : 6-2-10.
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4/2/2010 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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