- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Rinse-aid connected to sanitizer line. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit. Lift top pizza cooler.
- Observed build-up of grease on nonfood-contact surface. Plenum of hood system.
- Critical - Observed dead roaches on premises. Several dead roaches inside buffet cabinet.
- Observed exhaust system operated with filters removed. For reporting purposes only. Several hood filters missing.
- Critical - Observed food stored on floor. Onions in kitchen, boxes in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Straining pasta.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Small hole at bottom of back door to bar large enough for insects, rodents to enter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-26-2 Observed exhaust system operated with filters removed. For reporting purposes only. One filter missing above cooks stove.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. Only one handsink in kitchen by cooks line. No handsink in back prep area.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Small hole at bottom of back bar door large enough for insects, rodents to enter.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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1/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. Only one handsink in kitchen by cooks line. No handsink in back prep area.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. Please fax copy of food manage certificate to 813 233 2908 attn D GLENN. This violation must be corrected by : 12/14/11.
- Critical - No conspicuously located thermometer in holding unit. Lift top at cooks line.
- Critical - No conspicuously located thermometer in holding unit. Lift top salad cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Underside of warming shelf above cooks stove needs cleaning.
- Critical - Observed dead roaches on premises. Several dead roaches inside buffet cabinet.
- Observed exhaust system operated with filters removed. For reporting purposes only. One filter missing above cooks stove.
- Critical - Observed food stored on floor. Walkin cooler/freezer.
- Critical - Observed raw animal food stored over cooked food. Raw meats stored above cooked meats in tall cooler at cooks line.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Small hole at bottom of back bar door large enough for insects, rodents to enter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/12/2011 | Routine - Food | Warning Issued |
- Critical - Hand sink missing in food preparation room or area. Only one handsink in kitchen to service cooks line, dishroom and prep room
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. Lift top seafood cooler .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce, peppers with bare hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Lift top seafood cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gaps at the bottom of diningroom, bar outside doors large enough for insects, rodents to enter.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable- small cutting boards and buther block.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Lights in kitchen missing the proper shield, sleeve coatings or covers.
- 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.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
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