- High Priority - Raw animal food stored over ready-to-eat food. Containers of raw chicken over container of garlic reach in cooler, containers of raw chicken and raw beef over container of RTE broth reach in cooler, beef not commercially packaged over bag of vegetables reach in freezer side right of kitchen entrance. Bag of raw duck over container of egg rolls in reach in freezer back storage area. All improper storage Corrected on site by manager. **Corrected On-Site** **Repeat Violation** **Warning** At callback- pot of raw chicken over closed plastic container of raw broccoli in reach in cooler next to fan, raw chx not in commercial packaging over commercially packaged vegetable in reach in freezer back storage area, explained proper storage to manager.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Bag of Raw of duck over bag of raw fish reach in freezer side of kitchen not commercially packaged, bag of lobster over bag of chili peppers reach in freezer not commercially packaged, package of raw fish under container of raw chicken reach in cooler side of kitchen, bag of raw duck over bag of raw shrimp not commercially packaged reach in freezer.All improper storage Corrected on site by manager. **Corrected On-Site** **Warning** At callback - plastic container of raw chicken stored over cartons of whole shell eggs in reach in cooler side of kitchen, explained proper storage to manager.
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09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of yellow substance in reach in freezer left side of kitchen employee food according to manager, sitting on top of food for establishment. Corrected by manager. **Corrected On-Site** **Warning**
- Basic - Food storage container/container lid cracked or broken. Heavily cracked lid on top of bin for rice in between cook line, chest freezer. **Warning**
- Basic - Hood soiled with accumulated grease. Along cook line. **Warning**
- Basic - In-use tongs stored on oven door handle. Along cook line, corrected by manager. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Microwave in server area is heavily soiled. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back storage area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink front of kitchen to right of entrance, also at hand sink end of cook line. **Repeat Violation** **Warning**
- Basic - Paper towel used as liner for food container. Thoughout, paper towel used to drain egg rolls, also paper towel used in reach in cooler with egg rolls, carrots. **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout reach in coolers in kitchen area, across from cook line and coolers along side wall across from dish machine. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In back storage area. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table cooler top across from cookline. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In prep cooler top, container of raw pork behind container of raw shrimp, corrected by cook. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Insecticide stored in back storage area is used in kitchen area sometimes according to manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Curry sauces with dairy under prep table, 63° corrective action, moved to reach in cooler. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice across from cook line in cooker, 129-130°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Containers of raw chicken over container of garlic reach in cooler, containers of raw chicken and raw beef over container of RTE broth reach in cooler, beef not commercially packaged over bag of vegetables reach in freezer side right of kitchen entrance. Bag of raw duck over container of egg rolls in reach in freezer back storage area. All improper storage Corrected on site by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Bag of Raw of duck over bag of raw fish reach in freezer side of kitchen not commercially packaged, bag of lobster over bag of chili peppers reach in freezer not commercially packaged, package of raw fish under container of raw chicken reach in cooler side of kitchen, bag of raw duck over bag of raw shrimp not commercially packaged reach in freezer.All improper storage Corrected on site by manager. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top of ice machine in kitchen has heavy black build up. **Warning**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Provided a copy. Establishment partially cooks chicken, pork. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Manager stated he does not have a thermometer. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both certificates on site are for employees that no longer work at establishment. **Warning**
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Dead roaches on premises. One dead roach on the hinge of reach in cooler across from cook line. Manager cleaned up.
- Basic - Food stored in dry storage area not covered. Top shelf of storage by cook line large container of sugar, MSG not covered. **Corrected On-Site**
- Basic - Hole in wall. Wall in back storage area by back door.
- Basic - Interior of microwave soiled with encrusted food debris. Both. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing by cook line also by sink near ice machine.
- Basic - No mop sink or curbed cleaning facility provided. Looked through establishment and could not locate.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In storage area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice back of kitchen by storage and reach in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 48°. Corrective action, Put in a container of ice water. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken open bag over cooked beef in reach in freezer. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw fish.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs on table by cook line, corrective action placed in cooler. Explained Time as a Public Health Control.
- High Priority - Vacuum breaker missing at hose bibb. Faucet by water heater.
- Intermediate - Cold holding equipment incapable of 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. Ambient temperature 50° in reach in cooler by cook line.
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Chicken, pork, and beef non-continually cooked. Will mail one because owner does not have email address.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Pre-cooked beef, chicken, pork 60-86° in reach in cooler at 50° ambient temperature. Pre cooked chicken covered while cooling. Corrective action, uncovered and all foods moved to another cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pepper sauce prepared on site in reach in cooler back of kitchen. **Repeat Violation**
- Intermediate - Water pressure lacking at fixtures that require the use of water. At hand sink at server area.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. All microwaves throughout establishment. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked cut cabbage in reach in cooler against wall closest to microwave. **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. Eggs rolls made yesterday morning in reach in cooler across from three compartment sink. **Warning**
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Hand wash sink by ice machine, cook line. **Warning**
- 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. Bottle of water by microwave, cook line. **Corrected On-Site** **Warning**
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Whole fish in reach in freezer chest by ice machine. **Warning**
- Basic - Food stored on floor. Container of ribs. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. All microwaves throughout establishment. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In multiple reach in coolers and reach in freezers. Throughout establishment. Carrots, Broccoli, bell peppers, and bean sprouts stored in thank you bags. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Above three compartment sink. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef, cook line. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple reach in coolers throughout establishment. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar labeled sticky rice. Cook line, under microwave. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink chlorine less than 50ppm **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. Employee touched rice noodles with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut garlic 71°, cook line by stove top. Garlic was discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked cut cabbage in reach in cooler against wall closest to microwave. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Make table top, raw shrimp before/in front of raw chicken and cooked chicken before/in front of raw beef. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice in Hand wash sink by register. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line, and in women's bathroom. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggs rolls made yesterday morning in reach in cooler across from three compartment sink. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By Dishwashing machine. **Warning**
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12/18/2013 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cookline
- Basic - Food stored in holding unit not covered. Sprin rolls **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In holding units throughout facility
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Duck covered with garbage bag **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Most items throughout facility
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. In dry storage room with food
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Toxic substance/chemical stored by or with food. Scrubbing bubbles cleaners on dry storage shelf with onion bags **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Duck tightly covered **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. Spring rolls, chicken, pork **Repeat Violation**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handles
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bottle of water on prep table
- Critical - Observed cloth used as a food-contact surface. cloth used to cover cooked rice noodles
- Observed employee with no hair restraint. woman in kitchen
- Critical - Observed food stored on floor. boxes of frying oil
- Critical - Observed toxic item stored by food. motor oil on dry storage shelf with potatoes Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. spring rolls in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ducks, spring rolls
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. shell eggs, on counter, ambien air temp 81'F Corrected On Site. put back in cooler
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. sauce and peanuts stored next to hand wash sink on cookline
- Food-contact surface not smooth and easily cleanable. cloth under cutting board Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. both hand wash sinks in kitchen being used to store noodles Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee chopping cabbage without gloves Corrected On Site. washed hands put on gloves
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives and other utensils in plastic tub under prep table
- Critical - Observed dead roaches on premises. 1 under upright reach in cooler 2 under microwave Corrected On Site. cleaned Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. employee drink in freezer
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink Corrected On Site.
- Critical - Observed food stored on floor. box of soy bean oil Repeat Violation.
- Observed grease accumulated under cooking equipment. on cookline Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. various meats in prep table reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop for rice
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. prep table reach in cooler
- Critical - Observed live flies in kitchen. drain flies
- Critical - Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site. put in cooler Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. shell eggs over beef Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. spring rolls in rear freezer, various foods in upright coolers Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked noodles
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloth underneath cutting board
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface. heavy buildup on side of stove
- Critical - Observed dead roaches on premises. 4 under microwave table 1 under stanup reach in cooler
- Critical - Observed food stored on floor. tub of raw chicken
- Observed grease accumulated under cooking equipment. heavy buildup and debris under all equipment on cookline
- Critical - Observed interior of microwave soiled. Kitchen microwave and wait station microwave
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kenmore stanup unit
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken and spring rolls on counter
- Critical - Observed raw animal food stored over ready-to-eat food. raw duck over broccoli Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit. duck and scallops
- Observed unnecessary items on the premise. lawn chair, tools, bag of receipts in dry storage area
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2011 | Routine - Food | Admin. Complaint Callback Complied |
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Current license properly displayed
- Critical - Current license properly displayed
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Presence of insects/rodents. Animals prohibited
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Handwashing Facility, Installation. (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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11/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken soup at cookline Corrected On Site- reheat to 165F then hold at 135F or hotter
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over ready to eat foods Corrected On Site Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. seasonings at cookline meat and ice cream in freezer Corrected On Site.
- Observed nonfood-grade containers used for food storage. tshirt bags in freezer Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. table near handwash sink Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. front handwash sink
- Observed personal care item stored with food. Corrected On Site.
- Critical. Observed container of medicine improperly stored. over beverages Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil at cookline - Corrected On Site.- products to be discarded by manager
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over noodles Corrected On Site.- product moved
- Critical. Observed employee switch from working with raw food to ready-to-eat food and using clean utensils without washing hands. Cracked an egg then continued to used gloved hand to touch cooking utensils
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives in dirty containers throughout
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. hanging from oven handle
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed ceiling in disrepair. water damage on tiles
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/30/2008 | Routine - Food | Warning Issued |
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