Creative Kitchen, 650 Nw 71 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: CREATIVE KITCHEN
Type: Permanent Food Service
Address: 650 Nw 71 St, Miami, FL 33150-3815
License #: 2322592
Total inspections: 19
Last inspection: 3/27/2014

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
3/27/2014Routine - FoodCall Back - Complied
  • Basic - Bathroom door not self-closing. **Warning**
  • Basic - Case/container/bag of food stored on floor in dry storage area. Beans **Corrected On-Site** **Warning**
  • Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site** **Warning**
  • Basic - Employee eating in a food preparation or other restricted area. **Warning**
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
  • Basic - Garbage can located inside establishment that is not continually used is not covered. **Warning**
  • Basic - Hole in wall. In restroom. **Warning**
  • Basic - Hood soiled with accumulated grease. **Warning**
  • Basic - In-use tongs stored on oven door handle. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. **Warning**
  • Basic - Lack of toilet tissue at each toilet. **Warning**
  • Basic - Large amount of unused equipment/supplies present. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
  • Basic - Single-service articles not stored inverted or protected from contamination. front counter. **Warning**
  • Basic - Stored food not covered in chest freezer. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
  • High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
  • 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. **Warning**
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
  • High Priority - Live, small flying insects in food preparation area. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour batter 68°F **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. Beans and refried beans 74°F Corrective action taken. **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. 1 in women's restroom. **Corrected On-Site** **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
  • 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. **Warning**
  • Intermediate - Equipment drain line draining into handwash sink. **Repeat Violation** **Warning**
  • Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. All Blocked with utensils. **Warning**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
  • Intermediate - No hot running water at three-compartment sink. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All **Warning**
  • Intermediate - No soap provided at handwash sink. **Repeat Violation** **Warning**
  • Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2. **Warning**
12/19/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside fryer.
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
  • Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Bamboo ceiling. **Warning**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Dead roaches on premises. 30 throughout the establishment. **Warning**
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not sanitizing at all
  • Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Bamboo. **Warning**
  • Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave.
  • Basic - Food debris/dust/grease/soil residue on exterior of oven.
  • Basic - Food debris/dust/grease/soil residue on exterior of walk in cooler/walk in freezer
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Holes in wall throughout the building.
  • Basic - Interior of ovens has heavy accumulation of black substance/grease/food debris.
  • Basic - Interior of refrigerator in disrepair/has exposed insulation. Walk in door inside
  • Basic - Screening is not 16-mesh to the inch.
  • Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
  • Basic - Unnecessary items on the premise.
  • Basic - Walk-in cooler walls soiled.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wall soiled with accumulated food debris. Throughout the restaurant .
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Dented/rusted cans present. See stop sale.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish, beef.
  • High Priority - Roach activity present as evidenced by 2 live roaches found in the kitchen. **Warning**
  • High Priority - Tracking powder pesticide used inside establishment. **Warning**
  • High Priority - Vacuum breaker missing at hose bibb. All.
  • 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Food prep area in the patio and rear dishwash/food prep area **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.
  • Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Very large pots on premise.
  • Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Flea spray.
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Food prep area
12/18/2013Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease and food debris build up on cooking equipment.
  • Basic - Cutting board has cut marks and is no longer cleanable. Observed plastic bag used to cover cooked rice.
  • Basic - Food debris accumulated on kitchen floor. Observed grease and food debris on floor in food prep area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on table where cooked food is placed.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed fish and poultry below 41 degrees.
3/6/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED BEEF IN WIC ABOVE 41 DEGREES.
  • Food-contact surface not smooth and easily cleanable. OBSERVED CONTAINER USED TO STORE FOOD GREASY.
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. OBSERVED WIF DOOR MOLDY.
  • Observed floor area(s) covered with standing water. DIRTY WATER ON THE FLOOR BY THREE COMPARTMENTSINK.
  • Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
  • Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. OBSERVED EMPLOYEE HANDLING PASTRY WITTH BARE HAND. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FISH AND BEEF ABOVE 41 DEGREES IN WIC.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY BELOW 135 DEGREES. Corrected On Site.
9/7/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
  • Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.walk in cooler and kitchen area prep back
  • Violation: 15-31-1 Observed nonfood-contact equipment in poor repair walk in cooler door
  • Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
  • Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical - Violation: 22-22-1 Observed encrusted material on can opener.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.on food storage containers in kitchen
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
  • Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
7/6/2012Routine - FoodCall Back - Complied
  • Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken 110,turkey 118, turkey in sauce 54,chicken 120
  • Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
  • Critical - Violation: 08A-28-1 Observed food stored on floor.walk in freezer and food prep area in back
  • Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • Violation: 14-35-1 Observed cardboard used as shelf cover.
  • Violation: 14-50-1 Observed a nonfood-grade hose used in food.
  • Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.walk in cooler and kitchen area prep back
  • Violation: 15-31-1 Observed nonfood-contact equipment in poor repair walk in cooler door
  • Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
  • Critical - Violation: 16-08-1 Sink compartments too small to accommodate utensils or equipment.
  • Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical - Violation: 22-19-1 Observed interior of microwave soiled.
  • Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
  • Critical - Violation: 22-22-1 Observed encrusted material on can opener.
  • Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.on food storage containers in kitchen
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Violation: 24-09-1 Observed clean equipment stored on floor.
  • Violation: 25-04-1 Observed single-service items stored on floor.
  • Violation: 25-06-1 Observed single-service articles stored without protection from contamination.
  • Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
  • Critical - Violation: 31-11-1 Observed handwash aids at a non-handwash sink.mop sink
  • 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.BACK BATHROOM
  • Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.HOLE IN WALL BACK PREP AREA BY THE BACK DOOR
  • Violation: 36-11-1 Floors not maintained smooth and durable.kitchen area
  • Violation: 36-22-1 Observed floor area(s) covered with ice.walk in freezer
  • Violation: 36-22-1 Observed floor area(s) covered with standing water.KITCHEN AREA AND BACK PREP AREA
  • Violation: 37-02-1 Observed hole in wall.kitchen area prep area in back
  • Violation: 37-03-1 Observed wall in disrepair.BEHIND COOKING EQUIPMENT IN KITCHEN AREA
  • Violation: 37-15-1 Observed ceiling soiled with debri.walk in cooler
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.kitchen area and walk in cooler
  • Critical - Violation: 41A-09-1 Observed toxic item stored in food preparation area.BACK KITCHEN AREA PREP
  • 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. This violation must be corrected by : 04/01/2011.
5/2/2012Routine - FoodCall Back - Extension given, pending
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Covered waste receptacle not provided in women's bathroom.
  • Floors not maintained smooth and durable.kitchen area
  • Critical - Hand wash sink lacking proper hand drying provisions.BACK BATHROOM
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
  • Lights missing the proper shield, sleeve coatings or covers.kitchen area and walk in cooler
  • Critical - No conspicuously located thermometer in holding unit.
  • No copy of latest inspection report.
  • Critical - No handwashing sign provided at a handsink used by food employees.BACK BATHROOM
  • 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 : 04/01/2011.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
  • Observed a nonfood-grade hose used in food.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.on food storage containers in kitchen
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed buildup of soiled material on mixer head.
  • Observed cardboard used as shelf cover.
  • Observed ceiling in disrepair.BACK BATHROOM
  • Observed ceiling soiled with debri.walk in cooler
  • Observed clean equipment stored on floor.
  • Critical - Observed dead roaches on premises.BACK AREA BATHROOM BY PREP AREA
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • Observed floor area(s) covered with ice.walk in freezer
  • Observed floor area(s) covered with standing water.KITCHEN AREA AND BACK PREP AREA
  • Critical - Observed food stored on floor.walk in freezer and food prep area in back
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.mitt used to take food out the oven
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Critical - Observed handwash aids at a non-handwash sink.mop sink
  • Observed hole in wall.kitchen area prep area in back
  • 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 microwave soiled.
  • Observed nonfood-contact equipment in poor repair walk in cooler door
  • Critical - Observed objectionable odors in bathroom.
  • Observed single-service articles stored without protection from contamination.
  • Observed single-service items stored on floor.
  • Critical - Observed toxic item stored in food preparation area.BACK KITCHEN AREA PREP
  • Observed walk-in cooler gasket torn/in disrepair.
  • Observed wall in disrepair.BEHIND COOKING EQUIPMENT IN KITCHEN AREA
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.HOLE IN WALL BACK PREP AREA BY THE BACK DOOR
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken 110,turkey 118, turkey in sauce 54,chicken 120
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.walk in cooler and kitchen area prep back
  • Critical - Sink compartments too small to accommodate utensils or equipment.
  • Critical - Vacuum breaker mising at hose bibb.
1/31/2012Routine - FoodWarning Issued
  • Critical - Certified Food Manager unable to answer basic Food Code questions-identifying potentially hazardous foods and cold/hot holding temperatures.
  • Equipment compartment not equipped to properly drain accumulation of moisture-walk-in freezer.
  • Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
  • Critical - Observed establishment utilizing time as a public health control without having written procedures.
  • Critical - Observed food not maintained frozen in a freezer.
  • Critical - Observed raw animal food stored over cooked food.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
  • Critical - Probe-type thermometer not used to ensure proper food temperatures.
  • Critical - Sink compartments too small to accommodate utensils or equipment.
7/8/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.back room.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food trays. rolling carts.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
  • Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
4/26/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler was reading 55F on some meat items and 28 on some other meat items.
  • Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. for all refrigeration units.
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. walkin freezer.
1/21/2011Routine - FoodCall Back - Complied
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. food containers holding raw meats inside walkin cooler.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers holding cooked food inside walkin cooler.
  • Critical. Working containers of food removed from original container not identified by common name. Food containers inside walking coolers.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler was reading 55F on some meat items and 28 on some other meat items.
  • Critical. No conspicuously located thermometer in holding unit. for all refrigeration units.
  • Critical. Observed food stored on floor. walkin freezer .
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. preparea employees.
  • Observed gaskets/seals on cold holding unit in poor repair. walkin freezer.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed encrusted material on can opener.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Hand wash sink lacking proper hand drying provisions. cooking area.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. cooking area.
  • Critical. Manager lacking proof of Food Manager Certification.
1/19/2011Routine - FoodWarning Issued
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin freezer .
  • Critical. Working containers of food removed from original container not identified by common name. cooked meat inside walkin cooler.
  • Critical. Observed food stored on floor. walkin freezer .
  • Critical. Observed uncovered food in holding unit/dry storage area. walkin freezer .
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. kitchen employees.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. kitchen .
  • Observed clean equipment stored on floor. kitchen .
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen .
  • Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen .
  • Critical. Observed roach activity as evidenced by live roaches found. two dead roaches found in kitchen .
  • Observed grease accumulated under cooking equipment. kitchen .
  • Observed food debris accumulated on walkin freezer floor.
  • Observed food debris accumulated on kitchen floor. bathroom .
  • 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
7/7/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 15-42-2 Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. back room. food prep area.
  • Violation: 38-10-1 Light not functioning. walking freeZER .
3/9/2010Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking coolER .
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. No thermometer provided to measure temperature of food product. therMOMETER for cooks.
  • Critical. No conspicuously located thermometer in holding unit. refrIGERATOR units.
  • Critical. Observed raw animal food stored over cooked food. walking coolER . raw chICKEN over cooked beef.
  • Critical. Observed food stored on floor. bags of salt.
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Hood filters not equipped with a drip tray. For reporting purposes only.
  • Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
  • Critical. Observed encrusted material on can opener.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. back room. food prep area.
  • Observed clean equipment stored on floor. back room. food prep area.
  • Critical. Hot water not provided/shut off at 3comp sink right faUCET . back room. food prep area.
  • Faucet/handle missing at plumbing fixture. 3comp sink. back room. food prep area.
  • Critical. Hand sink missing in food preparation room or area. back room. foodvprep area.
  • Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
  • Lights missing the proper shield, sleeve coatings or covers. back room. food prep area.
  • Light not functioning. walking freeZER .
  • Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. kitchen . tanks used for small por able kitchen .
  • Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
  • Critical. Manager lacking proof of Food Manager Certification.
  • 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
1/8/2010Routine - FoodWarning Issued
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. No thermometer provided to measure temperature of food product. cooks.
  • Critical. No conspicuously located thermometer in holding unit. reach in units .
  • Critical. Observed food stored on floor. walkin cooler.
  • Observed nonfood-grade containers used for food storage. supermarket plastic bags used as food containers.
  • Critical. Observed encrusted material on can opener.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Observed clean equipment stored on floor.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed carpeting installed in an improper location. kitchen.
  • Critical. Hood suppression system tag out-of-date. For reporting purposes only.
  • Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
  • Critical. Manager lacking proof of Food Manager Certification.
  • 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
7/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/4/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/2/2008Routine - FoodInspection Completed - No Further Action

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