- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Shirt on shelf above prep area on cookline **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hole in ceiling. Noted split intake by dish area . No bar to seal break between the pnels
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Noted pool of water by toilet in employee restroom
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted cauliflower ,celery over RTE **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Chocolate syrup not labeled **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Degreaser stored over grill area **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cookline **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken not marked in WIC
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage in walk in cooler.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 208 seats counted - only licensed for 196 seats **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Walk in freezer **Repeat Violation** **Warning**
- Basic - Hole in ceiling. Cookline **Warning**
- Basic - Interior microwave doors rusted **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Buffet: heat lamps not coated and some bulbs with coating are peeling off. Back kitchen - light shield not tight fitting with ceiling **Warning** CB: buffet: coat inning peeling from one bulb, bulbs above cold buffet items are not shatterproof type
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Handles of purple scoops - plastic in disrepair. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. Gaskets with slime build up on unused ice cream freezer - server station **Warning** CB: walk in freezer gaskets cleaned but rubber rim of ice cream freezer lids on cookline still with slime build up (mold like odor detected in this unused cooler as well)
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above margarine, breaded onion rings (containing egg) above baked potato, raw burgers over sausage and onions, shell eggs above onions (repeat violation) **Warning** CB: shell eggs above diced onions and raw fish above cooked rice - cookline RIC
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled cup stored in hand sink - server station **Warning** CB: handsink on server station used as a dump sink - ice observed inside handsink
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer at 40 **Warning** CB: probe thermometers replaced with new ones, however, temperature range starts at 50? - thermometers must be capable of measuring cold holding temperatures of 41?
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Air vent above back door and WIC fan covers **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Tong stored on dirty pipe - in hood above cook line fryers **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **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. Drink also stored on ledge above ice scoop ( at ice machine) **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothing stored on table with clean equipment **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 208 seats counted - only licensed for 196 seats **Warning**
- Basic - Faucet/handle missing at plumbing fixture. Three compartment sink **Warning**
- Basic - Floor area(s) covered with standing water. Cook line and WIC **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Walk in freezer **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Hole in ceiling. Cookline **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container on buffet - utensil handle stored inside food **Warning**
- Basic - Interior microwave doors rusted **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Buffet: heat lamps not coated and some bulbs with coating are peeling off. Back kitchen - light shield not tight fitting with ceiling **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC in front server station **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Plumbing system in disrepair. No hot water at one hands ink and no cold water at one handsink **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water. Pot roast beef thawed under hot beef - temperature 95? **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Handles of purple scoops - plastic in disrepair. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in dry storage **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Air curtains - WIC **Warning**
- Basic - Stored food not covered in walk-in cooler. Potato salad **Corrected On-Site** **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veg over pasteurized egg, juice and milk WIC **Warning**
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Excessive condensation on walls - back kitchen **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. Gaskets with slime build up on unused ice cream freezer - server station **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area (repeat violation). Cook line walls soiled. **Warning**
- Basic - Water leaking from faucet/faucet handle. Three compartment sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, various spices, parsley, burger fry seasoning **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Moldy lemons in walk in cooler. Chocolate pudding and fudge cans dented near rim. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaning cook line and moving trash can did not wash hands before handling food **Warning**
- High Priority - Food with mold-like growth. See stop sale. Lemons in walk in cooler. **Corrected On-Site** **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 cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Sausage rice 52? **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Sausage rice cooling overnight 52F. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Liquid eggs 63 F after cooling 4 hours. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above margarine, breaded onion rings (containing egg) above baked potato, raw burgers over sausage and onions, shell eggs above onions (repeat violation) **Warning**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer mixed with degreaser **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pancake batter improperly cooled **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. Behind blade **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled cup stored in hand sink - server station **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer at 40? **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sausage rice and liquid eggs. **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. Cook - Anel **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 - turkey, baked potato WIC **Warning**
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2/19/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler/make table at cookline - 57F air temperature. Garlic and herb soybean spread - commercially processed. Pancake batter 57F - ambient cooling - transferred to another cooler. Cooler/make table not yet set up - do not recommend use of this cooler until capable of maintaining 41F or below. Use ice baths or alternative cooler at cookline [cooler removed from cookline for maintenance]. Reach in cooler at wait station 47F - temperature adjusted due to freezing [as informed by manager], however TCS foods at 45-46F. Recommend storage of potentially hazardous foods in alternative cooler at wait station that is operating below 41F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 53F - prepared previous day. Corrected On Site. Discarded.
- Floors not maintained smooth and durable. Tiles missing/broken - walk in freezer floor.
- Lights missing the proper shield, sleeve coatings or covers. Dry goods storage area.
- Critical - Observed buildup of residue on tea nozzles. Corrected On Site. Repeat Violation.
- Observed excessive ice build up on walk in freezer floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 88F - wait station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 45F, chicken salad 45-46F - reach in cooler at wait station [less than 4 hours - temperature increased in morning due to freezing]. Cooler at 47F. Cooler temperature adjusted.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs stored above open container of chopped onions. Corrected On Site. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan cover.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Rice - not cooled properly. Corrected On Site. Discarded.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-24-1 Observed buildup of slime on ICE TEA dispensing nozzles.AT SERVER STATIONS Callback inspection: residue build up observed inside nozzles.
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.SAUSAGE LINKS AT 126 F AT BUFFET LINKS ON BOTTOM SIDE AT 140F ADVISED OPERATOR TO STIR MORE OFTEN AND REHEAT TO 165 Repeat Violation. SAUSAGES DISCARDED AND CHANGED TO LUNCH Corrected On Site.
- 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. This violation must be corrected by : 07/23/2012.
- Observed WHITE cutting board grooved/pitted and no longer cleanable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime on ICE TEA dispensing nozzles.AT SERVER STATIONS
- Critical - Observed handwash sink used for purposes other than handwashing. HWS BY GLASS COOLER USED AS DUMP SINK DUMPING ICE AND STORING RED SANITIZER BUCKET Corrected On Site. Repeat Violation.
- Observed leaking pipe at plumbing fixture. HWS UPFRONT Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHONEYS ULTRA PASTURIZED COFFEE CREAMERS UPFRONT AT SERVER STATION IN A PAN ON ICE AT 68 F,FLOUR AND WATER MIX ON ICE AT BREADING STATION AT 58 F,PASTA AND CKN BREAST AT 45 F IN REACH IN COOLER ON COOKLINE , POTATO SALAD 45 AT BUFFET STATION .ADVISED OPERATOR TO PUT PRODUCT IN WIF FOR SHORT PERIOD TO COOL TO 41 OR COLDER. This violation must be corrected by : 05/24/2012. Repeat Violation. CHECKED SECOND TEMPRATURES PASTA 43,FLOUR WATER MIXTURE 37,CKN BREAST 38,COTTAGE CHEESE,POTATO SALAD ,BEANS AND CUT MELONS AT 43 F AT BUFFET AT 12:30 PM Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. BAG OF RAW XKN BREAST STORED OVER RTE BREAD IN WIF AND RAW SHELL EGGS OVER RTE BUTTER IN WIC Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line cooler drawers ambient temperature 51F This violation must be corrected by : 12 /17/11. THIS UNIT CAN'T BE USED TO STORE PHF'S TILL MAINTAING 41F OR BELOW
- Critical - Covered waste receptacle not provided in employee bathroom.
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No conspicuously located thermometer in holding unit.COOK LINE COOLER DRAWERS Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.top of dishmachine
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.SERVER LINE DUMP STATION
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Blenders
- Critical - Observed interior of microwave soiled.All
- Observed leaking pipe at plumbing fixture.UNDER HANDSINK
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed praw bacon greater than 41 degrees Fahrenheit.found at 51F.cook says in cooler 50 minutes recommend rapid chill
- Critical - Observed raw fish,shrimp chicken tenders food stored over okra,fries,mozzerella cheese sticks,corn dogs in RIF
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed toxic item improperly stored.top of dishmachine
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.by back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.potatoe logs and meatloaf at buffet recommend reheating to 165F Corrected On Site.checked reheated items potatoe logs 172F and meatloaf 171F
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12/16/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Single service items properly stored, handled, dispensed
- Critical - Thermometers, gauges, test kits provided
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Critical - Flammable/combustible materials - properly stored
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
- Foods properly cooked/reheated
- Hot food at proper temperatures
- Hot food at proper temperatures
- Hot food at proper temperatures
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Plumbing installed and maintained
- Plumbing installed and maintained
- Pre-flushed, scraped, soaked
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Thermometers provided and conspicuously placed
- Thermometers provided and conspicuously placed
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2/22/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For the cold foods at the buffet line, ice wa not touching the bottom of the pans.
- Critical. Observed food being cooled by nonapproved method.Cover , for meatloaf, rice, ribs.
- Critical. Observed food being cooled by nonapproved method. In a tight bag inside the reach icooler for sausages at 80 f from breakfast.
- Observed walk-in cooler gasket torn/in disrepair. Broken.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not maintained smooth and durable. Broken tiles in the dishwasher area, holds water and food debris.
- Observed wall soiled with light accumulatation of black debris in dishwashing area.
- Wall not smooth and easily cleanable. Paint is chipping by the soda boxes due to a previous leak.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed expired Food Manager Certification.For Maria Perez as per GM a test has been taken no proof at the time of inspection.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. Repeat Violation.
- Observed improper storage of dustpans stored dirty. Corrected On Site.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. Corrected On Site.
- Critical. No conspicuously located thermometer in walkin freezer. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. on cooks line.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. kitchen.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. waiter in waiter station area. Corrected On Site.
- Observed employee with no beard guard/restraint. over mustache.
- Observed equipment in poor repair. pla tic containers are cracked or chipped. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. knive has nicks all over needs to be replaced.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. buffet line top surfaces.
- Critical. Sanitizing solution not maintained clean. ln sanitizer bucket.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket no readings. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. on cover and inside lid. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with dirt inside ice scoop box. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease. dirty knife stored on clean rack. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. shelves throught out kitchen area.
- Observedracks in walkin coolers residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.of scales and one needs painting.
- Observed gaskets with slimy/mold-like build-up. on walkin coolers doors. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb at mop sink on the y need 2
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. in salad cooler. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Observed unlabeled spray bottle. in employees bathroom.
- Observed improper storage of maintenance tool that is dirty and not cleaned dustpans. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- 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.can be on the computer, or emplyee card, or on a list with name of employee, date of higher, date training and date of expire, and who did the training.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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