- No Violations Were Observed
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09/23/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. / in cook line cold holding well **Repeat Violation** **Warning**
- Basic - Ceiling tile missing. / above water heater **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / back packs at dish room and back prep room **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. / observed server handling bread and garnish at wait station **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. / at employee reach in cooler **Repeat Violation** **Warning**
- Basic - Hood filters in disrepair. /. Open space between filters **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. / at cook line **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / scoops at cook line reach in cooler **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Unwashed fruits/vegetables stored above/ with ready-to-eat food. / in walk in cooler **Repeat Violation** **Warning**
- Basic - Waste line missing at soda gun holster. / at bar **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / (1) bulk flour container by cook line (2) squeeze bottles at wait station, next to soup kettles, **Corrected On-Site** **Warning**
- 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. / less than 50 ppm, at bar and DISHROOM **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. / Undercooked salmon offered on menu. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Raw salmon 48F, ground beef 46F, in cook line reach in cooler, second temperature at 42F **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical improperly stored. / bleach and stainless steel cleaner on top of Dishmachine **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / by ice machine **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
- 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. **Repeat Violation** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. / National Registry **Warning**
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09/23/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. /. Above water heater **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Soiled reach-in cooler gaskets. /. At small reach in cooler for employee, at wait station **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / WHITE FISH, SHRIMP, PASTA, MEATBALL, CHEESE, BUTTER CUP, SAUSAGE POT ROAST, CRAB CAKE, ROAST BEEF STORED IN COOK LINE COLD HOLDING WELLS, ALL HAD TEMPERATURE BETWEEN 48F and 52F. Manager stated that he temped products at around 9 am this morning and all products were at 41F. **Warning**. On 4/17/14 chicken temped 53F, 57 F, shrimp 58F Mac and cheese 60F, grit 60 F, pasta 83F, cheese 53F, roast beefs , butter cups, fish
- 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. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. /. Cold holding wells/drawers at cook line with ambient air temperature of 48F **Warning**
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4/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Ceiling tile missing. /. Above water heater **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Soiled reach-in cooler gaskets. /. At small reach in cooler for employee, at wait station **Warning**
- Basic - Unwashed fruits/vegetables stored above/with ready-to-eat food. / in walk in cooler **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / WHITE FISH, SHRIMP, PASTA, MEATBALL, CHEESE, BUTTER CUP, SAUSAGE POT ROAST, CRAB CAKE, ROAST BEEF STORED IN COOK LINE COLD HOLDING WELLS, ALL HAD TEMPERATURE BETWEEN 48F and 52F. Manager stated that he temped products at around 9 am this morning and all products were at 41F. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. /. IN RESTROOMS **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. /. At dining room wait station **Warning**
- 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. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. /. Cold holding wells/drawers at cook line with ambient air temperature of 48F **Warning**
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4/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/27/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A). Old labels on clean containers.
- Basic - Baked potatoes in cook line area not covered.
- Basic - Bowl or other container with no handle used to dispense food, flour.
- Basic - Clean equipment stored on floor, life's to prep cooler.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable, cook line. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, lid for flour and other plastic containers throughout.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, grill tongs in water at 86° F.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fresh garlic and oil 78°F, lemon butter 65°F and butter in wait station without time marking.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Technician changed dishmachine to chlorine.100 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink removed from bar. Must be reinstalled in the same location where removed.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cook line ric black buildup in top corner of unit.
- Intermediate - No soap provided at handwash sink, back hand sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, back by beer 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.
- Intermediate - Spray bottle containing toxic substance not labeled, blue substance by mop sink area.
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
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10/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.Bar area.6/7/13,chlorine 0 ppm
- 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.
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6/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered.Flour in kitchen.
- Basic - Holes in wall throughout the establishment.
- Basic - In-use tongs stored on equipment door handle between uses.Grill area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Back room area by meat walk in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Sanitizer buckets stored on the floor.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.Bar area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food placed in closed plastic bag while cooling.Rice in walk in cooler
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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4/4/2013 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.Broken tiles dessert cooler at cooks line area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided at employee hand wash sink.Restrooms.
- Lights missing the proper shield at walk in cooler where the producers stored and by soda boxes area.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust.Fans in the walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean ladles not stored inverted or in a protected manner.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks line area.
- Critical - Observed encrusted material on can opener.
- Observed old labels stuck to food containers after cleaning.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area.
- Critical - Working containers of food removed from original container not identified by common name.Sugar,oil,fish batter flour at dry storage area. **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Cooks' line area . Repeat Violation.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.Cooks' line . Repeat Violation.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Mop sink area. Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Bar area. Repeat Violation.
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base and middle of back door. Repeat Violation.
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6/20/2012 | Routine - Food | Call Back - Complied |
- Hood filter is missing at cooks' line .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.Office area.
- 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.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Reach in cooler at servers area .
- Observed clean utensils stored in a dirty container. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line area . Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.Food is bagged at 81 degrees F .
- Critical - Observed interior of microwave soiled.Cooks' line . Repeat Violation.
- Observed towel placed under . cutting board
- Critical - Observed toxic item stored by food.Fryer boil out stored next to flour at dry storage area.
- Critical - Observed toxic item stored on top of bags at dry storage area .Stainless steel cleaner. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base and middle of back door. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area. Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Soda area.
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4/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area. Corrected On Site.
- Critical - Observed buildup of slime surrounding soda dispensing nozzles.Door entrance servers' area.
- Observed clean utensils stored in a dirty container at dishwashing area.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' linearea. Repeat Violation.
- Observed employee with no hair restraint.Manager handling sandwich.
- Observed floor area(s) covered with standing water.Dishwashing area.
- Critical - Observed handwash sink used for purposes other than handwashing.Mug is inside handwashing sink.
- Observed in-use utensil used with moist food not stored in running water. Corrected On Site.
- Critical - Observed interior of microwave soiled.Cooks' line.
- Critical - Observed interior of microwave soiled.Expo area
- Critical - Observed interior of reach-in cooler soiled with accumulation of residue.Sautee station.
- Observed moldy ceiling air conditioning vent covers.Dishwashing area.
- Critical - Observed open package of shrimp stored over potatoes in upright freezer at cooks' line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter held less than four hours in servers' area.
- Critical - Observed soil buildup inside ice bin.Servers' area by window area.
- Critical - Observed unlabeled spray bottle.Sanitizer at servers' area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Between the two doors at the back exit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chili held less than four hours in kitchen .
- Critical - Vacuum breaker mising at hose bibb.Mop sink area.
- Critical - Working containers of food removed from original container not identified by common name.Oil in kitchen . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Water in kitchen .
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/31/2011 | Routine - Food | Administrative complaint recommended |
- 53A niether manager certified, no certified food manager present with 4 or more employees engaged in food preparation or service.
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3/31/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor. / in WIF
- Critical. Violation: 50-09-1 Current 2011 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. At bar / Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. / handsink by ice machine blocked by a shelf
- Critical. Observed toxic item stored by food. / at bar / Corrected On Site.
- Critical. Observed toxic item stored by drink straws. / at bar / Corrected On Site.
- Critical. Observed toxic item stored by clean dishes / Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. / at dishmachine area / Corrected On Site.
- Observed unnecessary items on the premise. / bycycle stored in d y storage area
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation. Observed 11-3-10, 1-18-11.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Observed 11-3-10, 1-18-11
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1/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. / bulk flour container in rear kitchen area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked rice wa 52 F, in prep kitchen Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. / baked potato was 74 F, out of oven about 1and a half hour ago, cooling at room temperature at cookline
- Critical. No conspicuously located thermometer in holding unit. / cooler at left end of cookline
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / ready-to eat crabcakes next to raw meats, in cookline cooler well
- Critical. Observed food stored on floor. / box of soda syrup, by ice machine
- Critical. Observed food stored on floor. / in WIF
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / at cookline
- Observed employee with no hair restraint. / servers
- Observed cutting board grooved/pitted and no longer cleanable./ at cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / 0 ppm at bar
- Critical. Observed a heavy stained spatula, by rear kitchen
- Observed single-service items stored on floor. / to-go containers, at back by rear exit in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. / at wait stations
- Critical. No handwashing sign provided at a handsink used by food employees. / at bar
- Critical. Hand wash sink lacking proper hand drying provisions. / at wait station
- Critical. Hand wash sink lacking proper hand drying provisions. / at bar
- Critical. Unlabeled toxic container does not bear the manufacturer's label. / by ice machine area
- Critical. Current 2011 Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/3/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ribs in upright cooler in kitchen.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter in servers' area.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cheese held less than four hours is reheated.
- Critical. Observed unwashed fruits stored over saladsin upright cooler. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.All purpose batter in storage area. Corrected On Site.
- Critical. Observed employee engage in food preparation,changed gloves but did not wash his hands. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Bar tender handling lemons with bare hands. Corrected On Site.
- Observed employee with no hair restraint.Servers' .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Soda area.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at wiping bucket.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm at the dishwasher . Advised operator to sanitize dishes from bar to the kitchen .
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.Potato slicer.
- Critical. Observed buildup of slime on soda gun dispensing nozzles.Bar area,
- Observed clean equipment stored at the front of the grill. Corrected On Site.
- Observed single-service articles stored without protection from contamination.Coffee filters at dRink station.
- Critical. Observed handwash sink used for purposes other than handwashing.Bottle . Corrected On Site.
- Ceiling tile missing.Above soda storage area.
- Observed holes in wall. Can rack area.
- Observed holes in wall.Opposite ice machine area.
- 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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5/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-14-1 Observed dented cans.Artichoke hearts in storage area.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta transferred to walk in freezer for a quick chill.
- Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination.All purpose batter in food storage area. Corrected On Site.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination.Lemons in bar area.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.Fish stored over potatoes in upright freezer.
- Violation: 13-04-1 Observed employee with no beard guard/restraint.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.Lettuce cutter.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda gun dispensing nozzles.Bar area.
- Critical. Violation: 22-24-1 Observed buildup of slime surrounding soda dispensing nozzles.Servers' area.
- Violation: 24-05-1 Clean spoons not stored inverted manner at desserts station. Corrected On Site.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Bar area. Corrected On Site.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.Servers' area. Corrected On Site.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing sink .Servers' area.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/30/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented cans.Artichoke hearts in storage area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta transferred to walk in freezer for a quick chill.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.All purpose batter in food storage area. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.Lemons in bar area.
- Critical. Observed raw animal food stored over ready-to-eat food.Fish stored over potatoes in upright freezer.
- Observed employee with no beard guard/restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted, soiled material on slicer.Lettuce cutter.
- Critical. Observed buildup of slime on soda gun dispensing nozzles.Bar area.
- Critical. Observed buildup of slime surrounding soda dispensing nozzles.Servers' area.
- Clean spoons not stored inverted manner at desserts station. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Bar area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.Servers' area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing sink .Servers' area.
- No copy of latest inspection report.
- 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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11/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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