- Basic - Bowl or other container with no handle used to dispense food. In flour container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Wait area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, rubber bands. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour, rice, nuts. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. On cook line and prep area.
- Basic - Single-service articles not stored inverted or protected from contamination. To-go containers in dry storage and along cook line. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. Soiled cloth stored on cutting boards and prep area. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Pico de gallo 47° cheese 50° sour cream 48°. Corrective action taken, food moved to walk in cooler.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty cloth and then touched food without washing hands and changing gloves. **Corrected On-Site**
- 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. Placing mint into drink. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to ready to eat food in cooler drawers on cookline. Raw beef also overtop raw fish. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn salad 61° butter 53°. Corrective action taken, placed in ice bath.
- 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. Onions, butter sauces at the cookline. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water 81° in women's employee bathroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Red cabbage ambient cooling. At start of inspection 73° and cooled to 63-71°within two hours. Recommended placing cabbage in larger container and leaving uncovered.
- Intermediate - Refrigerated drawers 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. Drawers along cook line next to pizza station.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. DISH RACKS.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. EXPOSED SILVERWARE ON THE DINING TABLES.
- Basic - No handwashing sign provided at a hand sink used by food employees. MEN AND WOMEN RESTROOM.
- Basic - Stored food not covered in reach in cooler. CRAB SAUCE. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. SANITIZER BUCKET EXPOSED TO FOOD. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. FLOUR IN THE DRY STORAGE.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. DISHWASHER.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEE ATTEMPTED TO WASH HANDS UNDER SPRAY HOSE. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY CUTTING BOARD. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. FRONT LINE.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. FRONT LINE. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. FRONT LINE. **Corrected On-Site**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. DO NOT UNDERSTAND WHY READY TO EAT FOODS ARE REQUIRED TO BE DATED.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In salt at bar **Corrected On-Site** **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dry storage
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At server station
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Corrected On-Site** **Repeat Violation**
- Basic - Food contaminated by unsanitized item. Bag of spinach dip in grated cheese, **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bulk flour, sugar, **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Server station, **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cream cheese, cheese blocks, **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. White substance bar, **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine bar glasswasher
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touching lemons and putting into drinks, **Corrected On-Site**
- 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. Main warewash
- Intermediate - Handwash sink used for purposes other than handwashing. Knife in HWS, **Corrected On-Site**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. METAL PANS Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. IN COLE SLAW 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 SALT Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. BREADCRUMBS and FLOUR DRY STOREROOM Corrected On Site.
- Plumbing system in disrepair. BAR SINK DRIPPING and FAUCET LOOSE
- Critical - Unpackaged food not protected from environmental sources of contamination. STACKED CONTAINERS Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. BULK WHITE SUBSTANCE DRY STOREROOM Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - cooked prepare hot food not cooled from 135 - 41 fahrenheit within 6 hours.
- Critical - observed apple in drink ice - bar - corrected on site
- Critical - observed broken soap dispenser at handwash sink - line- corrected on site
- Critical - observed food not protected from enviromental - packed butter on greens - line reachin cooler- corrected on site
- Critical - observed no handwash sign at handwash sink- bakery - corrected on site
- Critical - observed soiled interior ice bin - corrected on site
- Critical - stop sale - bad temps- meat sauce, grits, vegetable soup at 50-54 fahrenheit overnight. corrected on site
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. METAL PANS Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. LINE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. DIPPERWELL W/ UTENSILS OFF Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER GREENS FISH OVER ONIONS Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIFE AT BAR Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. WAREWASH; USE ALTERNATIVE UNTIL REPAIRED Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. USING PAPER TOWELS OVER FOOD; WET HANDS DRIPPING INTO FOOD
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Plumbing installed and maintained
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7/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. BAKERY DAIRY COOLER Corrected On Site.
- Critical - Observed dented/rusted cans. HOISIN SAUCE Corrected On Site.REMOCED FROM INVENTORY
- Observed floor area(s) covered with standing water. WAREWASH DRAIN PIPE DRAINING ONTO FLOOR Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. ICE and WATER DUMPED IN LINE HWS Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SCOOPS ON FRONT LINE Corrected On Site.
- Observed leaking pipe at plumbing fixture. HWS ON COOKS LINE PLUMBER CALLED and IN TRANSIT
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. BACK EXIT BLOCKED WITH BOXES Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW TUNA OVER CHEESES and PRODUCE Corrected On Site.
- Observed water dripping from air conditioning vent covers. BACK PREP AREA DRIPPING ONTO FLOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 115F, REHEATED TO 165F Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for cleaning food contact surfaces. SOME BUCKETS NOT AT PROPER STREGNTH Corrected On Site.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM & FISH FRONT LINE, ICED IMMEDIATELY Corrected On Site.
- Critical. Observed food stored on floor. CHOCOLATE IN FREEZER Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. KNIVES IN BAKERY AREA Corrected On Site.
- Equipment and utensils not properly air-dried. PANS WET NESTED Corrected On Site.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MEATLOAF INN WALKIN Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. BEANS IN WALKIN 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. HANDLING LETTUCE Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK WEARING MULTIPLE GLOVES GLOVES, TAKING OFF ONE PAIR Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.RINSING KNIFE Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. PITCHERS IN SINK BAR Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. LINE MIDDLE Corrected On Site.
- Observed hole in wall. BY DISHROOM
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. PAPER TOWEL DISPENSER FOR HANDSINK LOCATED OVER BAIN MARIE EXPOSED TO HAND DRIPPING. MOVED PAPER TOWEL OVER HANDSINK 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. SALAD PREP Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. LINE BOWLS BLOCKING
- Critical. No handwashing sign provided at a handsink used by food employees. LINE
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. QUATINARY IN BUCKETS greater than 400 PPM
- Critical. No current boiler certification provided/available. For reporting purposes only. CALL BOILER INSPECTOR AT 954-653-8094
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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