- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server station
- Basic - Old food stuck to clean dishware/utensils. Cookies sheets
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. On the cookline
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Uncovered food stored near sink exposed to splash. Blue berry fritters in fry basket next to hand wash sink exposed to splash
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 58°F and batter 49°F in ice bath. Items out for only 45min, chef rapid chilled items and reset ice bath. Items 41°F after correction **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boiling potatoes and garbage can
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket at front counter area
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scopp chipped
- Intermediate - Soil residue in food storage containers.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Sweater in dry storage **Corrected On-Site**
- Basic - Equipment in poor repair. Steam table on cook line not capable of maintaining required hot holding temperatures
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Green tomatoes sliced on cook line at 75°F, line chef placed tomatoes in reach in cooler, temped before leaving tomatoes at 47°F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage on steam table at 117°F, operator reheated sausages to 165°F and hot holding on griddle until steam table is repaired
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In panko container **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. Steam table
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- 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. In potatoes inside reach in cooler on the cookline
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. On the cookline
- Basic - Working containers of food removed from original container not identified by common name. Panko
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 96°F on steam table. Line chef reheated to 165°F and hot held at 135°F **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above cooks line
- Basic - Clean cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front line **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front line
- Basic - Cutting board has cut marks and is no longer cleanable.on order, waiting for new boards to arrive.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and cambros in front line and dish machine area
- Basic - Food storage container/container lid cracked or broken. Several plastic containers cracked and broken in dish area
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Stored food not covered in reach-in cooler./unwrapped turkey wrap with a pan stored on top
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line area **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee prep area/ if this violation is observed on ANY future inspection, an administrative action shall be requested **Corrected On-Site** **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment./ raid spray
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash on cooks line recommended rapid chill chef discarded **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for storing lids prep area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back prep area **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. Lemon slicer in prep area
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, heavy cut marks on cutting board in front of steam table. **Warning**new on order
- Basic - Old labels stuck to food containers after cleaning. **Warning**still working on
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in kitchen, case of straws and cups outside the walk in cooler. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, heavy cut marks on cutting board in front of steam table. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, on cook line cutting board. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Grease and food debris accumulated behind cooking equipment. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, server station. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, can rack. **Warning**
- Basic - Soiled reach-in cooler gaskets, cook line. **Warning**
- Basic - Wall soiled with accumulated black debris and food debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, bulk bin contains white powdery substance. **Warning**
- High Priority - Dented/rusted cans present, dented can of chopped clams on can rack. See stop sale. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food, cook. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, tub of butter blend at expo area is at 54 Degrees F, recommended rapidly chilling and then maintaining at 41 Degrees F or below. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, ambient air thermometer in cook line reach in cooler is reading at 0 Degrees F. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling, 12 employees on duty at the time of inspection. **Warning**
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1/17/2013 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.metal stem dial +22 degrees. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.prep line Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.on server station west end.plumber is coming out thursday. Repeat Violation.
- Critical - Insecticide/rodenticide use not in compliance with regulations.can of raid
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine test kit for dish machine
- Observed build-up of food debris on the cook line cooler gaskets
- Observed cook line cutting boards badly grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical - Observed moderate encrusted, soiled material on slicer.
- Critical - cooked potatoes not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken temped at 90 degrees after 1 plus hours. Advised quick chill on sheet pan in cooler to hit 70 degrees within the hour. Facility to active measures to correct and breast is now cooling and should mak 70F in 2 hours.
- Critical - Hot water not provided/shut off at employee hand wash sink. Wait staton on East wall-temped at 82 F.
- 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. At least 1 new employee-female cook.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting boards heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken cooled with cover on and deep pan with chicken piled within. Advised using sheet pan, uncovered and cool before mixing with other salad items.
- Observed gaskets with slimy/mold-like build-up-double door stainless unit adjacent to wait station.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee filling bucket to fill steam table. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed reac-in freezer gasket torn/in disrepair-loboy at front counter.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observedmoderate amounts of soil buildup inside and outside ice bin at front counter. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Saysage gravy and other phfs holding at cookline steam table, temped at 120F. Advised quick reheat to 165 then hold. Corrected On Site. Items reheated to 165 immediately.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Found at 0 ppm-operator remade item which then measured at 200ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline handwash sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers, walk in cooler.
- 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. Observed photo copies of employee training certificates provided. Operator has a training class scheduled. Division cannit accept photo copies of training certificates.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled toast with bare hands. Corrected On Site.
- Observed cutting board's grooved/pitted and no longer cleanable, cookline. Repeat Violation. Operator stated he has ordered them.
- Observed dusty ceiling tiles and/or air conditioning vent covers, small dining room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook's put gloves on without washing hands first. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair, bottom of ice bucket is broken.
- Observed grease/fluid accumulation on the dumpster pad. Repeat Violation.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cups sitting on top of dish machine and on shelf above cookline make unit. Repeat Violation.
- Observed old labels stuck to food containers after cleaning, cambro's on storage shelf above 3 bay sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 10 blocks of butter in container on shelf under prep table is at 63 degrees F. Corrected On Site, cook moved butter to walk in cooler to rapidly chill, must be maintained at 41 degrees F. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, bulk storage bin containing white substance.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation. Stop sale issued on callback inspection on 10/11/11 due to PHF's out of temperature for more than 4 hours.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken, cut melon, ham, pancake batter at 45-78 degrees F in the cookline reach in cooler, also raw philly steaks, raw sausage, raw fish, and boursin cheese is at 47-54 degrees F in the cookline low boy unit. Stop Sale issued. This violation must be corrected by : 10/11/11. Repeat Violation. Observed during callback inspection on 10/11/11, pancake batter, cut melons, ham, cooked onions, boursin cheese, corned beef, raw chicken, feta cheese, black beans and corn mixture in the cookline reach in cooler is at 45-53 degrees F. Stop sale issued due to PHF's stored in unit more than 4 hours.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method, cooked potatoes cooling in a very thick layer in a bus tub less than 30 minutes, recommended putting potatoes on sheet pans in thin layers to facilitate rapid cooling. Corrected On Site. This violation must be corrected by: 10/11/11. Repeat Violation. Observed during callback inspection on 10/11/11, cooked potatoes day dot marked Tuesday in the walk in cooler cooling in a plastic wrapped covered bus tub.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, potentially hazardous foods stored in low boy unit overnight and cookline reach in cooler are at 45-78 degrees F. This violation must be corrected by : 10/11/11. Observed on callback inspection, 10/11/11, the cookline reach in cooler is not maintaining PHF's at 41 degres F or below as evidenced by PHF's stored in unit more than 4 hours are at 45-53 degrees F.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- 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. Observed photo copies of employee training provided- Division is no longer accepting photo copies of certificates, only originals can be accepted. This violation must be in compliance by next unnanounced inspection to avoid an Administrative Complaint being requested.
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10/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, potentially hazardous foods stored in low boy unit overnight and cookline reach in cooler are at 45-78 degrees F. This violation must be corrected by : 10/11/11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, sweet potato soup cooled overnight in the walk in cooler is 47 degrees F. Stop sale issued. This violation must be corrected by: 10/11/11. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory, dish and prep area.
- 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. Observed photo copies of employee training provided- Division is no longer accepting photo copies of certificates, only originals can be accepted. This violation must be in compliance by next unnanounced inspection to avoid an Administrative Complaint being requested.
- Critical - Observed buildup of black slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, knives between cookline equipment.
- Critical - Observed container of medicine improperly stored, can of burn spray on top of the ice machine. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers, dish area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, food employee opened ice bin and grabbed ice scoop while Drinking from an open cup.
- Critical - Observed food being cooled by nonapproved method, cooked potatoes cooling in a very thick layer in a bus tub less than 30 minutes, recommended putting potatoes on sheet pans in thin layers to facilitate rapid cooling. Corrected On Site. This violation must be corrected by: 10/11/11. Repeat Violation.
- Observed heavy grease on the ground and/or pad around grease receptacle, also lid open.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on cookline utility cart next to bowl of flour. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked noodles and potato salad at the server station is at 61-79 degrees F. Operator stated it was stocked 1 hour ago. Recommended rapidly cooling then maintaining at 41 degrees F or below. Observed both items were sitting on a layer of ice, recommended ice layer comes up the sides of the container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken, cut melon, ham, pancake batter at 45-78 degrees F in the cookline reach in cooler, also raw philly steaks, raw sausage, raw fish, and boursin cheese is at 47-54 degrees F in the cookline low boy unit. Stop Sale issued. This violation must be corrected by : 10/11/11. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, hollandaise sauce on the cookline is at 98 degrees F. Establishment has a time as a public health control plan, PHF not time marked. Cook stated sauce was made at approximately 12:00 pm. Corrected On Site, product now time marked.
- Critical - Raw animal food not properly separated from ready-to-eat food, plastic wrapped bundle of cooked sausage patties stored on top of raw sausage patties in the reach in cooler. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, chicken soup date marked 09/30 in the walk in cooler. Operator discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb, outside rear exit and at mop sink Y conection.
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10/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, soup cooled overnight is at 45 degrees F. Stop Sale issued.
- Food-contact surface not smooth and easily cleanable, cloth towels under cookline cutting boards.
- Critical - Hand wash sink lacking proper hand drying provisions, dish area handwash sink. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook put gloves on without washing hands first. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, covered bus tub of cooked potatoes cooling in the walk in cooler. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle, also heavy grease stains on oil recovery container.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, metal plate used to scoop cooked potatoes.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, egg wash on the cookline is at 48 degrees F. Corrected On Site, rapid chilling in progress.
- Observed wall soiled with accumulated dust, behind the ice machine.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb, short black hose side of mop sink Y connection.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked potatos on cookline are at 66 degrees F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter at the wait station is at 63 degrees F. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, hollandaise sauce on cookline is at 98 degrees F.
- Critical. No conspicuously located thermometer in holding unit, center cookline unit.
- Critical. Observed cooked bacon on the cookline being stored on cardboard egg crates from case raw eggs are shipped in.
- Critical. Observed raw animal food stored over ready-to-eat food, raw shell eggs stored over vegetables in the cookline reach in cooler. 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 handled bread with bare hands. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing rubber bracelets. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook change gloves without washing hands between pairs. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, sheet of plywood on walk in cooler shelf.
- Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Observed reach-in cooler gasket torn/in disrepair, unit near fryer.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, exterior of bulk flour bin.
- Observed gaskets with slimy build-up, cookline.
- Critical. No handwashing sign provided at a handsink used by food employees, server station.
- Observed dusty ceiling tiles and/or air conditioning vent covers, heavy dust on vents throughout the establishment.
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9/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
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6/8/2010 | Complaint Full | Administrative complaint recommended |
- 1 3A on 12/3/09 sour cream at the w it station was at 76 degress fahrenheit ,on 2/8/2010,the butter packets and sour cream at the wait station were 57 to 60 degrees fahrenheit
- 5 12B on 12-3-09 there was an uncovered employee drink stored on the cook line shelf over the make unit. on 2-8-10 there was an open drink on the cook line shelf next to a pan of bacon
- 6 14-37 the cutting boards were grooved/stained and no longer easily cleanable
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6/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sour cream at the wait station is 76 degrees F. Corrected On Site. Observed during callback inspection butter packets and sour cream were at 57-60 degrees F at the wait station.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw pork and ground beef over the fish and scallops in the reach in freezer. Observed during callback inspection raw turkey stored over raw ground beef in the walk in cooler.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled toast with bare hands. Observed during callback inspection prep cook handeling cooked potatoes with bare hands.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook's wearing watches. Observed during callback inspection prep cook wearing a watch.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on cookline shelf over make unit. Corrected On Site. Observed during callback inspection an open drink on cookline shelf next to pan of bacon.
- Violation: 14-37-1 Observed cutting board's grooved/pitted and no longer cleanable, cookline.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed no chlorine test kit provided for dish machine on callback inpection.
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, prep area.
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2/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Observed cubed cooked turkey date marked 01/30 in the walk in cooler- confirmed date mark with manager. Corrected On Site, manager discarded product.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter packets and sour cream at the wait station held at 57-60 degrees F. Repeat Violation.
- Critical. Stem type thermometer not within the intended measuring range of use, thermometer provided reads from 50-550 degrees F. Recommended thermometer that reads from 0-220 degrees F.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw turkey stored over raw ground beef in the walk in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food, raw turkey stored over deli turkey in the walk in cooler.
- Critical. Observed food stored on floor,open bag of onions at the prep area.
- Critical. Observed food stored on floor, bus tubs of potatoes, pan of gravy, and pan of chicken noodle soup in the walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, prep cook handeling cooked potatoes with bare hands. Repeat Violation. Corrected On Site.
- Observed ice scoop with handle in contact with ice, beverage station. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, prep cook wearing a watch. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open cup of coffee on cookline shelf with pan of bacon. Repeat Violation.
- Observed cutting board's grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, quaternary ammonia test kit provided for machine using chlorine sanitizer.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single-service articles stored without protection from contamination, brewer filters on plate on top of coffee grinder at the beverage station. Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times, cookline handwash sink blocked by a cart.
- Critical. Handwash sink not accessible for employee use at all times, prep area handwash sink obstructed by steam kettle. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, prep area.
- Critical. Hand wash sink lacking proper hand drying provisions, prep area. Repeat Violation.
- Wet mop's not hung to dry.
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans, cans of sauerkraut and cream style corn.
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sour cream at the wait station is 76 degrees F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, hollandaise sauce in the steam table is at 119 degrees F. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours, stuffing and mashed potatoes are at 76-79 degrees F in the warming/hot hold box. Cook stated they were put in box to reheat approximatly one hour ago. Recommended reheating food on stove or in oven to 165 degrees F first then hot holding food items in warming box at minimum 135 degrees F. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Food prepared in a clean/dry location that is not exposed to splash/dust, waffke irons directly next to handwash sink. Recommended a splash guard or relocate waffle irons.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw pork and ground beef over the fish and scallops in the reach in freezer.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook cracked raw shell eggs then to plate toast without changing gloves. 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 handled toast with bare hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, butter scoop stored in 78 degrees F standing water. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook's wearing watches.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on cookline shelf over make unit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, unit across from fryers.
- Observed cutting board's grooved/pitted and no longer cleanable, cookline.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0ppm. Corrected On Site.
- Observed walk in cooler gaskets and door jam with heavy mold-like build-up.
- Observed utensils stored in crevices between equipment, knives on cookline.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, server/beverage station handwash sink being used as a dump sink as evidenced brown liquid in basin.
- Critical. No handwashing sign provided at a handsink used by food employees, server/beve4age station.
- Critical. Hand wash sink lacking proper hand drying provisions, prep area.
- Critical. Hand wash sink lacking proper hand drying provisions, cook line.
- Critical. Hand wash sink lacking proper hand drying provisions, server/beverage station.
- Critical. Handwashing cleanser lacking at handwashing lavatory, prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory, server/beverage station.
- Observed heavy black slime accumulation in front counter 3 bay sink floor drain.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/05/10.
- 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. This violation must be corrected by : 02/05/10.
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12/3/2009 | Routine - Food | Warning Issued |
| No report available. | 4/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/30/2009 | Routine - Food | Warning Issued |
| No report available. | 3/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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