- 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. On prep table across from three compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and fish in front of three compartment sink.was placed under running water in three compartment sink **Corrected On-Site**
- Basic - container of chicken stored on floor in kitchen in front of three compartment sink.put chicken in walk in cooler on shelf **Corrected On-Site**
- 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. 0 ppm chlorine. Prep cook fixed chlorine dispenser , now 50 ppm chlorine. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In salsa in walk in cooler. **Corrected On-Site**
- Basic - Equipment in poor repair. 2 door refrigerator next to ice machine at an ambient temperature of 47°F.
- Basic - Leaking pipe at plumbing fixture above hand wash sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- High Priority - Cheese products cold held at greater than 41 degrees Fahrenheit. 47°F in refrigerator next to ice machine. Added ice and cooled cheese down to 41°F. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Uncovered raw chicken next to fish at cook line **Corrected On-Site**
- High Priority - Raw beef cold held at greater than 41 degrees Fahrenheit. 47°F in refrigerator next to ice machine added ice and cooled beef down to 41°F **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp at 47°F, in 2 door refrigerator next to ice machine. Added ice and cooled shrimp down to 41°F, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex behind bar and degreaser in kitchen
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.in men's room **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.Straws on top of bar.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 70°F. Voluntary discarded. **Corrected On-Site**
- 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.0 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken in same bowl as fish.voluntary discarded. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Ceiling tile missing.
- Critical - No handwashing sign provided at a handsink used by food employees.near front dry storage
- Observed leaking pipe at plumbing fixture.faucet leaking hand sink near dry storage
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sausage walk in
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area.butter reach in
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta rech in/true
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.walk in cooler parts of floor not riveted metal sticking up.
- Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- Light not functioning.hood
- Lights missing the proper shield, sleeve coatings or covers.near walk in
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.bfeaking up fresh mint and putting in drink glass for mojito/voluntarily discarded Corrected On Site.
- Critical - Observed food stored on floor.boxes of food walk in freezer
- Observed personal care item stored with food.hat and shirts/cigaretts/on top of single service items Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese walk in
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cold cuts walk in
- Critical - Observed raw animal food stored over ready-to-eat food.calamari/pork/true Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area.cheese true by walk in
- Critical - Observed uncovered food in holding unit/dry storage area.pork /true Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.prime rib Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken walk in
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pulled pork Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.-back door--in progress of ordering and replacing back door. Repeat Violation.
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12/14/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-backndoor was done but a small piece brokke off again. Repeat Violation.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ripped/worn tin foil used as shelf cover.-under steam table Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-corner of back door. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name-rice next to office.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--ham; salsa-walkin.
- Critical. Violation: 08A-28-1 Observed food stored on floor-onions infront of walkin floor.
- Violation: 13-03-1 Observed employee with no hair restraint-cook.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover-table for prep in kitchen Repeat Violation.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees-mens room.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-back door-attempted but not fully corrected. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable-kitchen-holes in floor-cookline.
- Violation: 37-04-1 Observed wall has holes in dishwashing area.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris-behind garbage can and at doorframe to back room.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debri--kitchen area.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--ham; salsa-walkin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit---47 degrees-walkin-salmon, chicken, coldcuts, hamburger, cheese--move to working cooler-24 hour callback -SAVE REPAIR RECEIPY FOR ME.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--47-49 degrees-walkin-moved all potentially hazardous foods to working coole -24 hour callback.
- Critical. Observed food stored on floor-onions infront of walkin floor.
- Observed employee with no hair restraint-cook.
- Observed ripped/worn tin foil used as shelf cover-table for prep in kitchen Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees-mens room.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door-attempted but not fully corrected. Repeat Violation.
- Floors not maintained smooth and durable-kitchen-holes in floor-cookline.
- Observed wall has holes in dishwashing area.
- Observed wall soiled with accumulated food debris-behind garbage can and at doorframe to back room.
- Observed ceiling soiled with accumulated food debri--kitchen area.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-sliced cheese--True cooler and walkin-salsa-coldcuts, mashed potatoes.
- Critical. No conspicuously located thermometer in holding unit.--move closer to front of cooler
- Critical. Observed food stored in a prohibited area-chicken tenders directly in box without plastic wrap.
- Critical. Observed raw animal food stored over ready-to-eat food.-seafood over Vegetable -True freezer 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.-cook picking up bread Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-walked to and opened walkin door-pickedup a handful of salad and came back to cookline and touched Bread. Corrected On Site.
- Observed employee with no hair restraint.-cooks
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing-bar 0 ppi,. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.-10 ppi-needs to be 50-100 ppi--USE 3-compartment sink for sanitizing untill repaired
- Observed residue build-up on nonfood-contact surface-back door soiled.
- Observed residue build-up on nonfood-contact surface-cold air flaps in walkin door.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-ay under salsa.
- Critical. Hot water not provided/shut off at employee hand wash sink-ladies and mens room.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.-back door
- Observed wall soiled with accumulated food debrisehind garbage across from stove and wall entrane to back room next to stove.
- No Heimlich maneuver sign posted-order online.
- No copy of latest inspection report.-to busy to get
- Critical. Manager lacking proof of Food Manager Certification-to busy to get.
- 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--to busy to get
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4/27/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.-back door screen
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cheeses and colcuts in walkin cooler Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.-eggs next to cheese-walkin
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.-reachin-freezer Repeat Violation.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover-shelf under preparation table across dishmachine
- Observed ripped/worn tin foil used as shelf cover-cookline
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.-white above 3-compartment sink
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machinechlrine at dishmachine and need quatinary at bar Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.--50 ppi
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.-around door
- Critical. Observed buildup of slime on soda dispensing nozzles.-bar do nightly
- Observed build-up of grease on nonfood-contact surface.--sides of fryer and under wing sauce
- Observed build-up of mold-like substance on surface of nonfood-contact surface-dishmqchine trays-replace
- Observed build-up of mold-like substance on surface of nonfood-contact surface.--walkin ceiling and door soiled
- Observed residue build-up on nonfood-contact surface-power-pack shelves next to walkin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-fans in dining room.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.-abobe 3-compartment sink
- Critical. Hot water not provided/shut off at employee hand wash sink-lades and mens room.
- Critical. Vacuum breaker mising at hose bibb. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.-back door screen
- Observed food debris accumulated on kitchen floor.-walkin cooler and freezer
- Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen
- No Heimlich maneuver sign posted.
- 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.Jacque,Shawn, Matt-fax to 954-956-5699 with cover sheet
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9/25/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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