- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated on kitchen floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information. MISSING DATE
- Intermediate - Soil residue in food storage containers.
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10/24/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.plastic containers with beef stored on the floor while cook is doing the prep **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of poultry stored on the floor in the the walk in cooler and the walk in freezer
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.on the cook line
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. All food need to be stored in food grade containers
- Basic - Plumbing system in disrepair.pipes under hand sink next to the three compartment sink in disrepair all employee need to was hands at the hand sink in the front until fixed
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp pulled out of the freezer stored in buckets with water **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.on the shelves in the kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.raw poultry over cooked egg rolls **Corrected On-Site**
- 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 washed hands in a sink other than an approved handwash sink. Three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked with a chair **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. All coolers
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over soy sauce
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not readily removable for cleaning or replacement.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. RICE COOKER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW EGGS NEXT TO READY TO EAT FOOD IN WALK IN COOLER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW Chicken over ready to eat food
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.noddles next to sink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade mixer used in food.construction drill
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food stored on floor.onions Corrected On Site.
- Critical - Observed food stored on floor.walkin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.eggs over shrimp
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.fried rice in kitchen area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.fried rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.rice cooker next to handsink
- Critical - Hand sink missing splasguard in food preparation room or area.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken in cookline
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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3/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.sugar not covered and cutting raw chicken on top of table Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed food stored on floor.walkin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor.onions
- Critical. Observed uncovered food in holding unit/dry storage area.freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin/ freezer door and gaskets
- Observed utensils stored in crevices between equipment.knifes
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed live flies in kitchen.
- Observed ceiling in disrepair.above walkin
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-28-1 Observed food stored on floor.freezer
- Critical. Violation: 08A-28-1 Observed food stored on floor.walkin
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.freezer
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
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3/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.shrimp Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.shrimp 9n bucket
- Critical. Observed food stored on floor.walkin
- Critical. Observed food stored on floor.freezer
- Critical. Observed uncovered food in holding unit/dry storage area.freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
- 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 only one certifcate
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1/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed food/ice received from unapproved source.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Observed toxic item stored by food.
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9/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/2/2008 | Routine - Food | Warning Issued |
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