- Basic - Bag/container of unrecognizable prepared food not identified by common name. Cheese dip in reach in cooler on cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of frozen foods stored on floor in walk in freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drink on expo table. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jackets stored with dry goods. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans. **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. To-go foam cups not protected, located by hand wash sink in server area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cheese dip made yesterday. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, located at server area. **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked "0ppm". Rechecked "50ppm" **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above raw pork. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese in reach in cooler at cook-line prepped yesterday. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
|
10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Server expo station.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep sink in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment on rack by dish washing area.
- Intermediate - Soda gun soiled. Bar area.
|
6/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At kitchen.
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Foods in walk in cooler and in reach in cooler by server line.
- Basic - Bowl or other container with no handle used to dispense food. In spices by kitchen prep sink and in food in dry storage.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of food stored on floor in walk in cooler and walk in freezer.
- Basic - Ceiling tile missing. By ice machines.
- 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. Server expo station.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep sink in kitchen.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons on dry bulk food in kitchen by walk in cooler and jackets stored in dry storage area, with items/products for customers. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a bracelet while making food.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment on rack by dish washing area.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On cook line, hinges.
- Basic - Food storage container/container lid cracked or broken. Plastics scoop has hole.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. On cookline.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Yogurt for employee in reach in freezer with food for customers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw ground beef in prep sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Bar cooler and cookline.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Tool with ice scoop.
- Basic - Stored food not covered in walk-in cooler. Multiple foods in walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix on cookline.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine "0", rechecked chlorine "100"ppm. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server going from dirty dishes to clean on expo line.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong end.
- 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. Refried beans in walk in cooler 48°-50°. Baked beans 58°-63°, black beans 52° cooling overnight. Operator discarded product. **Admin Complaint** **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over ready to eat foods in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw burger meat over jalapeos and vegetables in cold hold drawers. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Refried beans 48°-50° and baked beans 58°-63°, black beans 52°. Cooling overnight. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Stainless steel sponges in sink at the dish area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In dish washing area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Salsa in walk in cooler. Operator reheated product before the six hour time frame expired and placed in shallow metal pans. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salsas in walk in cooler and other products stored in walk in cooler.
- Intermediate - Soda gun soiled. Bar area.
|
6/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in black pepper bulk bin, in rear of kitchen area. Also, sugar bin by server station. **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Located by ice machines.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans by ware washing area. **Corrected On-Site**
- Basic - Food stored on floor. Sangria stored on floor in beer cooler. **Corrected On-Site**
- 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. Cup with handle in contact with spices in rear kitchen area.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Foam cups by expo line. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Burritos/cheesecakes.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Shrimp powder not labeled in dry storage area.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef by cook line 126°, food was reheated, by chef.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shredded chicken 87°, chef placed in walk-in freezer to cool quicker.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa 46°.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Vacuum breaker placed on wrong side.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
|
1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, use of glass to scoop sugar, server area. **Corrected On-Site**
- Basic - Food stored on floor, bucket with dry peppers inside walk in freezer. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, couple reach in coolers by cooks line.
- Basic - Rice scoop handle in contact with rice, inside walk in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name, sugar, server area **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, shredded chicken was 52°f , product was discarded. Other products were properly cooled. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, spray bottle by water jugs , bar area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing, holding equipment.
- Intermediate - Water filter not changed according to manufacturer's instructions, by ice maker.
|
10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. At call back: pans stacked wet
- Basic - Floor soiled/has accumulation of debris, throughout cook line. At call back: floor with a lot of food debris on cook line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, water was 84 F. **Corrected On-Site** At call back utensils in standing water below 135?F
- Basic - Reach-in cooler gasket torn/in disrepair, cook line drawer At call back: one drawer still needs repair.
- Basic - Single-service articles not stored inverted or protected from contamination, cups in wait station without cover. At call back: cups not covered or inverted.
- Basic - Wall in disrepair, outside walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name, seasonings and sugar in wait station. Some containers of salt and garlic not labeled.
|
5/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean linens stored on floor. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Repeat Violation**
- Basic - Drain cover(s) missing, under dish machine.
- 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, water bottles in kitchen and wait areas.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, water bottles.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, employee jacket and helmet stored on tortilla containers.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, servers making tortillas wearing watch, bracelet and ring.
- Basic - Employee with no hair restraint while engaging in food preparation, servers making tortillas.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill, only some menus have the automatic gratuity disclosure.
- Basic - Floor soiled/has accumulation of debris, throughout cook line.
- Basic - Food stored on floor, salt bags in water heater room. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, beans and rice containers. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, water was 84? F. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over clean equipment in dish room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, bar cooler for whipped cream.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, spinach 63?F after thawing 2 hours in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair, cook line drawer.
- Basic - Single-service articles not stored inverted or protected from contamination, cups in wait station without cover.
- Basic - Single-service items stored on floor in dry storage area, paper towels.
- Basic - Soil residue build-up on nonfood-contact surface, tortilla containers.
- Basic - Stored food not covered in walk-in cooler, chicken, beans, sauces, cheese slices and iced tea in wait area. **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed tomatoes over cooked chicken in walk in cooler and unwashed tomatoes over cooked Tamils in walk in freezer.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wall in disrepair, outside walk in cooler.
- Basic - Wall soiled with accumulated food debris in walk in and cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name, seasonings and sugar in wait station.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, makajete sauce 60/69 cooling overnight and chicken sauce 44/57/67 cooling overnight.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food, server and cook.
- 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, server touched tortilla with thumb after heating it.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, whip cream at bar 52?F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked scallions and peppers 93?F.
- High Priority - Raw animal food stored over ready-to-eat food, raw shrimp over cooked tamales in walk in freezer in unsealed packaging. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw chicken container touching raw beef container in unsealed packaging in walk in cooler. **Corrected On-Site**
- 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, tamales dated 2/27 and brown burrito sauce dated 2/24.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chicken sauce (22 qts) 44/67?F and makajete salsa (40 qts) 60/69?F cooling overnight.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head, both.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times, wiping cloth bucket stored in wait area hand sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Identity of food or food product misrepresented, seafood chimichanga on menu advertises lobster but manager and cook indicated scallops is used in place of lobster.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit, 24?F in ice water. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, sauces in very deep plastic containers cooling in walk in cooler.
- 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, training for server Dani is a copy need original.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service, consumer advisory doesn't include eggs and eggs are offered undercooked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, products date marked with incorrect dates and cooked beef in walk in cooler not datemarked and held more than 24 hrs, foods were datemarked incorrectly and cooked beef walk in cooler were not date marked at all. **Repeat Violation**
- Intermediate - Soap provided at handwash sink is not accessible at end of cook line.
- Intermediate - Spray bottle containing toxic substance not labeled, bleach at dish machine area and in wait window.
|
3/6/2013 | Routine - Food | Warning Issued |
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Non food grade drill used for mixing.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over expo window. Corrected On Site.
- Critical - Observed buildup in the interior of ice machine. Pink/red mold like substance in the interior of the ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Drinks over prep table. Corrected On Site.
- Observed employee with no hair restraint. Servers during food prep.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Beans scooped with metal pan without handle.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef and Chicken over raw shrimp in the walk-in cooler. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ready to eat foods removed from original package not date marked in the walk-in freezer.
|
12/27/2012 | Complaint Full | Call Back - Complied |
- Equipment and utensils not properly air-dried. Metal pans wet nesting.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar hand sink.
- Light not functioning. Hood system.
- Critical - No handwashing sign provided at a handsink used by food employees. Server station.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Non food grade drill used for mixing.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over expo window. Corrected On Site.
- Critical - Observed buildup in the interior of ice machine. Pink/red mold like substance in the interior of the ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in bus tub with standing water.
- Critical - Observed cloth used under cutting boards.
- Critical - Observed damaged/rotten tomatoes in the walk-in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Drinks over prep table. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.No washing hands between changing gloves.
- Observed employee with no hair restraint. Servers during food prep.
- Critical - Observed encrusted material on can opener.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed food being cooled by nonapproved method. Raw chicken wrapped and tightly packed in a large bus tub in the walk-in cooler. Raw chicken was ambient cooling for 1 hr and 20 minutes and maintaining 48 degrees fahrenheit. Corrective action was to place on shallow pans.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers preparing food wearing bracelets.
- Observed gaskets with build-up. Prep units at cook line.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink.
- Observed hole in wall. Dry storage.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Beans scooped with metal pan without handle.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese shredded not date marked in large bulk container.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw animal food removed from original package stored over ready to eat foods in the walk-in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef and Chicken over raw shrimp in the walk-in cooler. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Walk-in cooler racks.
- Critical - Observed toxic item stored by food. Air freshner stored next to to-go boxes and over food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Plant food,homemade flan,and other foods in the walk-in cooler.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ready to eat foods removed from original package not date marked in the walk-in freezer.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Food stored under steamtable.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Garbage can stored next to onions in prep area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Corrected On Site.
|
10/25/2012 | Complaint Full | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Dish area. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Over ice machine.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in the walk-in cooler. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb. Under dish machine.
|
6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cooling drawers.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 37-03-1 Observed wall in disrepair. Closet next to mop sink.
- Violation: 37-03-1 Observed wall in disrepair. Dry storage.
|
3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Servsafe. This violation must be corrected by : 3/18/12.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. For bleach.
- Lights missing the proper shield, sleeve coatings or covers. Over clean stored shelf in dish area. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/18/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. End of cook line next to keg walk-in.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand sink next to can opener/prep table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water stored on the shelf over the prep table where prep of raw chicken is being done.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar
- Critical - Observed cloth used as a food-contact surface. Cloth under Cutting board. Repeat Violation.
- Critical - Observed food stored on floor. Dried peppers in dry storage. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Cooling drawers.
- Critical - Observed handwash sink used for purposes other than handwashing. Steel scrub stored in dish room hand sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Wipping cloth stored in hand sink at expo window.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded cheese out of original container not date marked.
- Observed single-service items stored on floor. To go containers on the floor in dry storage. Corrected On Site.
- Critical - Observed toxic item improperly stored. Bottle of bleach stored on table next to to go containers. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Chili colorado in walk-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Homemade flan in walk-in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair. Closet next to mop sink.
- Observed wall in disrepair. Dry storage.
- Critical - Vacuum breaker mising at hose bibb. Incorrectly installed at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Stored in soap. Corrected On Site.
|
1/18/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 10 ppm in kitchen
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at the bar
- Lights missing the proper shield, sleeve coatings or covers. hallway area in dish machine room
- Critical - No cleaning agent provided in the bar dish machine
- Critical - Observed buildup of slime on soda dispensing nozzles, at the bar
- Observed clean linens stored in improper location, byy chemicals, on the floor etc. (white cloths)
- Critical - Observed cloth used as a food-contact surface. prep employee grabbed a chimicanga with a soiled cloth on the cookline Corrected On Site.
- Observed employee with no hair restraint. wait staff scooping out salsa, soup etc.
- Observed leaking pipe at plumbing fixture. under the hand sink in the wait staff area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tomale wrap 45 in storage reach in cooler under tthee cooking equipment
- Critical - Observed raw animal food stored over ready-to-eat food. Bacon raw non commercially sealed over ice cream in the walk in freezer
- Observed soiled dry wiping cloth in use.
- Critical - Stop Sale issued due to adulteration of food product. see chimicanga in 8b
|
7/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils,not stored where handles are touched
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.dish area. Corrected On Site.
- Critical - Handwashing cleanser lacking at employee handwashing sink cooks line by dishes
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.nacho scoop at server bar in lobby
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.scoop for nachos
- Critical - No handwashing sign provided at a handsink used by food employees.server staion in lobby
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.in RIC above food Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.top of dishmachine and on shelf where clean dishes are stored
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./fruit garnish in bar area and cutting washes vegables in prep and bar areas
- Critical - Observed dented can of sweet cream corn
- Observed dumpster overflowing garbage onto ground.
- Critical - Observed employee eating while preparing food./prepping beef in prep area Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.switching from dirty to clean dishes. /also be ore applying new gloves/talked with manager re-educated Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing./dumping drinks in the bar employee handsink
- Observed non-bagged garbage in dumpster.
- Observed old food stuck to clean dishware/utensils./dishes on wire rack cooks line area
- Critical - Observed servers brings back dirty dishes not washing hands before grabbing plates of food to take to guests. Corrected On Site.
- Critical - empliyee handsink splasging water onto prep table causing cross contaimination of food-recommend a shield to prevent any futher contaimination
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 Corrected On Site.PRIMED
- Critical - Hand sink missing in food preparation room or area.MISSING CALLED GEORGE KOHLER.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Vacuum breaker mising at hose bibb.MOPSINK SPLITER
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2/28/2011 | Food-Licensing Inspection | Warning Issued |
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