- No Violations Were Observed
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10/20/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Baking trays have accumulation of black debris.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tiles with water damage in both restrooms
- Basic - Dusty ceiling air conditioning vent covers in both restrooms
- 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. Open water bottles.
- Basic - Equipment in poor repair. Walk in cooler door not self closing.
- Basic - Light shield damaged/in disrepair. Dry storage area
- Basic - Maintain all the storage shelves in the rear dry storage area clean
- Basic - Stored food not covered in walk-in cooler. Wash / cut potatoes.
- Basic - Working containers of food removed from original container not identified by common name. Salt / MSG / sugar at the cook line
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Cooked rice was on the prep table at the cook line at 8:30am was 106°. Rice was removed to the walk in cooler .
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage 47°(rechecked 42°)
- 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. Cook used her bare hand to handle cooked dough after it was finished frying and the restaurant have no alternative operating procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated noodles 46°(rechecked 41°) / rehydrated mushrooms 44°(rechecked 41°)
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Doughs at the cook line: plain dough , doubles , phoulorie. Per operator doughs were made at 8:00am.
- Intermediate - Accumulation of encrusted food debris on the grinder
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Salt, MSG, sugar containers at the cook line. **Corrected On-Site**
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10/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Observed: Basic - Cove molding at floor/wall juncture broken/missing. / in kitchen **Warning** On 10/5/14 callback inspection.
- Basic - Observed: Basic - Dead roaches on premises. / Observed 2 dead roaches on floor by 3 bay sink in kitchen. 1 dead roach on floor under flat griddle at cook line in kitchen, 3 dead roaches on floor in dry food storage room off kitchen, approximately 25 dead roaches on floor and inside food display case compressor compartment at front line food service line (under steam table). 1 dead roach in the microwave oven. **Warning** / on 10/4/14 observed approximately 31 dead roaches on floor under steam table at front line.
- Basic - Observed: Basic - Leaking pipe at plumbing fixture. Under steam table at front line. **Warning**. / on 10/4/14 observed pipe leaking at bar.
- High Priority - Observed: High Priority - Roach activity present as evidenced by live roaches found. / observed approximately 20 live roaches on floor in dry food storage room by kitchen, 7 live roaches on wall in dry food storage room by kitchen, 9 live roaches on floor under steam tables at front line food service counter. **Warning**./. On 10/4/14 observed approximately 25 live roaches on floor under steam tables and on wall behind reach in coolers at front line. Note: observed operator tried to kill the live roaches. It is not sure how many have been killed.
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10/05/2014 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Cove molding at floor/wall juncture broken/missing. / in kitchen **Warning**
- Basic - Dead roaches on premises. / Observed 2 dead roaches on floor by 3 bay sink in kitchen, 1 dead roach on floor under flat griddle at cook line in kitchen, 3 dead roaches on floor in dry food storage room off kitchen, approximately 25 dead roaches on floor and inside food display case compressor compartment at front line food service line (under steam table). 1 dead roach in the microwave oven. **Warning** / on 10/4/14 observed approximately 31 dead roaches on floor under steam table at front line
- Basic - Leaking pipe at plumbing fixture. Under steam table at front line. **Warning**. / on 10/4/14 observed leaking pipe at bar
- High Priority - Roach activity present as evidenced by live roaches found. / observed approximately 20 live roaches on floor in dry food storage room by kitchen, 7 live roaches on wall in dry food storage room by kitchen, 9 live roaches on floor under steam tables at front line food service counter, **Warning**. /. On 10/4/14 observed approximate 25 live roaches on floor under steam tables and on wall behind reach in cooler s at front line, Note: observed operator tried to kill the live roaches. It is not sure that how many have been killed.
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10/04/2014 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Container of food stored on floor in walk-in freezer. Raw Chicken. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. / in kitchen **Warning**
- Basic - Dead roaches on premises. / Observed 2 dead roaches on floor by 3 bay sink in kitchen, 1 dead roach on floor under flat griddle at cook line in kitchen, 3 dead roaches on floor in dry food storage room off kitchen, approximately 25 dead roaches on floor and inside food display case compressor compartment at front line food service line (under steam table). 1 dead roach in the microwave oven. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. / coffee cup inside front line reach in cooler, water bottle with to go cups at front line **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male food worker with watch on his wrist **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. / male food worker at front line **Warning**
- Basic - Floor area(s) covered with standing water. / in dry storage room **Warning**
- Basic - Floor soiled/has accumulation of debris. / in dry storage room **Warning**
- Basic - Food stored on floor. / 5 gallon food bucket on floor in dry storage room. Raw Shrimp stored on floor in WALK IN COOLER. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At preparation area. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under steam table at front line. **Warning**
- Basic - Residues on floor under, around, or behind equipment in bar. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. / at grinder, in kitchen **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. / at flort line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at kitchen area. **Warning**
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. At walk in cooler. **Warning**
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit. Held at 47°F at walk in cooler. **Warning**
- High Priority - Employee failed to wash hands before putting on 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. **Warning**
- High Priority - Presence of insects, rodents, or other pests. / a live spider inside the soda gun holster at bar **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. / observed approximately 20 live roaches on floor in dry food storage room by kitchen, 7 live roaches on wall in dry food storage room by kitchen, 9 live roaches on floor under steam tables at front line food service counter, **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw Shell Eggs at 48° F at Walk in cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. / can of glass cleaner, spray bottle in food display case at front line **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. With wiping cloth in it at front line. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / in kitchen and front line **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Range from 50°-220°F. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Next to the display case in front line. **Warning**
- Intermediate - Two Cooking utensils not cleaned. Under preparation table. **Warning**
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10/03/2014 | Complaint Full | Emergency order recommended |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License verified in the office as delinquent active.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch on on the cook line was 75°. Iced.
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner at the front counter. **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room from the 3-compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach in cooler at the cooking area.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler at the cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Inside the storage utensil containers.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scoops in sugars
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Bar area.
- 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. Plate scooping th cooked rice in the walk in cooler. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep line cooler in the kitchen.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink at the 3-compartment sink clogged, when water is ran food coming up the drain.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep line cooler
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47? reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Phoulorie 114? frontline. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solution/ lotion on the display case. **Warning**
- Intermediate - Manager lacking proof of food manager certification. FOOD MANAGER CERTIFICATION INFORMATION: Florida law requires food managers to complete training and pass a certification exam within 30 days of employment. Private entities provide the training and testing. Food manager certification must be completed through one of the accredited examination programs listed below. Florida law requires all public food service establishments to provide the division with proof of food manager certification upon request, including but not limited to when the division inspects the establishment. Accredited Examination Provides: National Restaurant Association/800-765-2122/ www.nraef.org National Registry/800-446-0257/ www.nrfsp.com Prometric/866-776-6387/www.prometric.com **Warning**
- Intermediate - Soil residue in food storage container lids. **Warning**
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1/31/2013 | Routine - Food | Warning Issued |
- No copy of latest inspection report.
- Critical - Observed a blue beverage container stored on top center food prep counter next to dough. Corrected On Site.
- Observed clean knives stored in a dirty container, next to small wok in kitchen.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler had an ambient air temperature of 44of at approximately 2:45pm, Operator stated that it was due to having the door open to clean cooler. Inspector took a second temperature of the same cooler at approximately 3:10pm an cooler still had an ambient air temperature 44of. Temperature at 2:45pm temperature was confirmed with operator's thermometer after she and inspector calibrated it with ice water. Operator was advised to store all potentially hazardous products in an environment producing an ambient air temperature of at least 41of or lower.
- Observed green wet wiping cloth not stored in sanitizing solution between uses. Stored on center food prep counter next to open uncovered containers of corn. Corrected On Site.
- Observed personal cell phone stored on top shelf of center food prep island. Corrected On Site.
- Critical - Observed potentially hazardous food (raw chicken) thawed in standing water. At three compartment sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water mixture at big wok temped 82of. Product was not in process of cooling. Operator stated that product had been been out of temperature for approximately 2 hours. Operator was advised to, and did store product in an environment producing an ambient air temperature of at least 41of or lower.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Plau in frontline steam bin to the far left (while facing the dining room) temped 112of. Product was not in process of preparation or cooling. It was being hot held. Operator was advised to store product in an environment producing an ambient air temperature of at least 135of or higher. Corrected On Site. 2nd temperature 167of. Approximately 30min later.
- Critical - Observed raw shell eggs stored over ready-to-eat sauces in make table of reach in cooler across from big wok. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Meat in walk in cooler. Operator stated that product was prepared on monday and was not properly date labled.
- Observed residue build-up on nonfood-contact surface. On bottom shelves of center food prep island in kitchen.
- Observed soda gun holster with accumulated debris. In bar next to in use ice bin.
- Critical - Observed soil buildup inside ice bin. In use ice bin in bar.
- Observed soiled fan vent covers in walk in cooler.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2012 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. / bar / Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bar / Repeat Violation.
- 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.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. / oil bucket / under prep table.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed a bucket of cleanser inside the handsink / next to cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw chicken and raw beef stored over salad dressing / reach in cooler.
- Critical - Observed toxic item stored by food. / observed a bottle of cleaner stored in food storage unit / front.
- Critical - Observed uncovered food in holding unit/dry storage area. / noodles and fried rice / walk in cooler.
- Critical - Observed unlabeled spray bottle. / front counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / fried chicken at 129F / product was moved to walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / fried rice at 118F / cookline / product was moved to walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / noodles and rice / walk in cooler.
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4/13/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. / bar / Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bar / Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. / kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / dry storage room.
- Critical - Observed food stored in a prohibited area. / observed food in cooling process stored too close to handsink / operator put a foodgrade plastic cover over the rack / Corrected On Site.
- Critical - Observed interior of microwave soiled. / Corrected On Site.
- Observed leaking pipe at plumbing fixture. / handsink near cookline.
- Critical - Observed uncovered food in holding unit/dry storage area. / chicken and beef / walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. / dry storage room.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. at the three compartment sink far left compartment
- 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. Documents provided were not original certificates.
- Observed cutting board grooved/pitted and no longer cleanable. brown cutting board by rear door
- Critical - Observed food being cooled by nonapproved method. Rice 113 and goat meat 117-174 left on prep table to cool. Corrective action moved to the walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Pitcher used in the kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The sides of the slushy machine at the front counter Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the sugar container
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice in the walk in cooler
- Observed leaking pipe at plumbing fixture. hand wash sink by the cooking equipment
- Observed nonfood-grade containers used for food storage. Blue and grey containers being used for storage of unpackaged foods Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seasoned dough mix 98. left on the prep table
- Critical - Observed potentially hazardous food thawed in standing water. chicken in the far left compartment of the three compartment sink, corrective action moved to the far right compartment Corrected On Site.
- Observed single-service articles stored without protection from contamination. white to go trays not inverted in dry storage Corrected On Site.
- Critical - Observed toxic item stored by food. chemicals hanging from liquor bottle holder at the outside bar Corrected On Site.
- Critical - Observed toxic item stored by food. hand soap stored over flour in dry storage Corrected On Site.
- Critical - Observed unlabeled spray bottle. blu liquid at the outside bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat patty 131 in the hotbox
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. unpackaged foods held in grey containers
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. unpackaged non ready to eat foods held in 3 large blue containers
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. exterior red hose
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. fixture on exterior wall by outside bar
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. rear area door
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. Employees unaware of hand washing requirements and they are only cleaning what they are able to see.
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12/17/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Non of the cooked foods in the walk in cooler were dated, rice, beef, poultry etc
- Critical. Working containers of food removed from original container not identified by common name. Foods in the 3 large blue containers
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potato cooked 110 in cooler at boxed counter
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. patty 119 being cooked in hot box at the front counter
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Grill noted on the patio
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over vegetables in the table top reach in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. 2 containers of curry uncovered on the top shelf over the reach in cooler
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.front counter employee muli-tasking with gloved hands, cleaning, handling foods etc. failed to remove gloves and wash hands to break the contamination cycle
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. used to scoop out oil
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees multi-tasking cleaning, handling foods etc & none were washing their hands to break the contamination cycle
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. multiple paddles noted some cracked, not food grade
- Observed cutting board grooved/pitted and no longer cleanable. butcher block table
- Observed nonfood-grade containers used for food storage. unpackaged foods held in grey containers
- Observed nonfood-grade containers used for food storage. unpackaged non ready to eat foods held in 3 large blue containers
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. using cardboard as shelf liners
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at front counter
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. soiled prep tables on make line
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. edges of interior swing doors on reach in coolers are encrusted
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. soiled prep table, butcher block
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. areas, shelves, etc around the prep coolers are soiled
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. edges of tables, and underside of shelves over prep area equipment encrusted
- Observed residue build-up on nonfood-contact surface. severely soiled fan on the prep table, moved to exterior
- Observed soda gun holster with accumulated slime/debris. interior bar
- Critical. Vacuum breaker mising at hose bibb. exterior red hose
- Critical. Vacuum breaker mising at hose bibb. fixture on exterior wall by outside bar
- Critical. Observed handwash sink used for purposes other than handwashing. sink by wok area was being used as storage, corrected by inspector. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. kitchen hand sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. interior bar hand sink
- Observed grease on the ground and/or pad around grease receptacle. Area by the exterior red hose
- Critical. Observed dead roaches on premises. 2 on track to wood boxed counter in front service area
- Critical. Observed dead roaches on premises. clumps of dead roaches in boxed counter under the register area
- Critical. Observed roach activity as evidenced by live roaches found 2 on the underside of the boxed counter used to store coolers used for hot holding
- Critical. Observed roach activity as evidenced by live roaches found clumps of live roaches on the underside of the 3cs. Approximate 70 or more.
- Critical. Observed roach activity as evidenced by live roaches found 10 or more on wheels to the table top reach in cooler
- Critical. Observed roach activity as evidenced by live roaches found 4 crawled from hinge area of the prep reach in cooler
- Critical. Observed roach activity as evidenced by live roaches found 1 on the top of the exterior bar reach in cooler
- Critical. Observed roach activity as evidenced by live roaches found 1 by hinge of the table top reach in cooler
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. rear area door
- Wall not smooth and easily cleanable. grill on exterior does not have 4 foot walls, screens or ceiling
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical. Observed unlabeled spray bottle. pink liquid bottle in kitchen
- Critical. Hotel and Restaurant license not properly displayed.
- No plan review submitted and renovations in progress. Unapproved grill on tne patio
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices. Employees unaware of hand washing requirements and they are only cleaning what they are able to see.
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12/16/2010 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
5/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked pork cooling overnight in walkin cooler 47 and 48 degrees Fahrenheit. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, opened package of cooked sausage in reachin cooler. Corrected On Site.
- Critical. Observed food container not properly labeled, desserts in paper bag at front counter not labeled properly.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice 115 degrees F in front counter steamtable. Corrected On Site. This violation must be corrected by : 5-27-10.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding, jamaican patty only 127 degrees Fahrenheit after reheating for 2 hours. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, white rice cooling in walkin cooler tightly covered. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, cooked pork cooling overnight 48 and 47 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, both true reachin coolers in kitchen.
- Critical. Observed raw animal food stored over ready-to-eat food, raw shrimp over seasonings in reachin cooler. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, all dry storage shelves.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels, kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions, front counter handwashing sink papertowels dispenser not dispensing papertowels properly.
- Critical. Handwashing cleanser lacking at handwashing lavatory, bar.
- Critical. Observed dead roaches on premises, one dead roach in dry storage room on floor. This violation must be corrected by : 5-27-10.
- Critical. Observed roach activity as evidenced by live roaches found. Two lives roaches crawled out of employee training folder. This violation must be corrected by : 5-27-10.
- Carbon dioxide/helium tanks not adequately secured.
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler at 60 degrees. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. frontline hot hold shelf above hot hold and items on hot hold not at 135. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler maintaining 60 degrees.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shrimp and raw chicken not separated on prep table.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over veggie/spices reach in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. caps for oil missing, containers of flour and oil not covered stored under cookline.
- Observed cutting board grooved/pitted and no longer cleanable. make table wok cookline.
- Observed nonfood-grade containers used for food storage. cardboard box used in cooler to hold roti.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. frontline bucket.
- Wet wiping cloth not stored in sanitizing solution between uses. wok cookline.
- Observed utensils stored in crevices between equipment. cleaver and knife store between prep table.
- Observed single-service articles displayed, or dispensed in a manner that allows for contamination. straws offered to customers not prewrapped or protected.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 comp sink.
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11/18/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
| No report available. | 7/7/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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