- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezercheesecake **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pot of stew from night before found at 43°F voluntarily discarded by manager
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.deep stew pot covered and put in walkin not cooled by next day
- Intermediate - Hot water not provided/shut off at employee handwash sink.at kitchen
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on top of equipment and shelves at wait station.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of outdoor ice machine exposed to dust wind blown debris and insects
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced cheese at 47°F inside plastic bag and held in preptop cooler top containers, unable to benifiting from cold air of cooler
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.black debris in grooves of nozzle at bar
- Intermediate - Accumulation of food debris/grease on food-contact surface.breading station containers and area
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.juice containers with visible black debris on exterior at bar
- Intermediate - Spray bottle containing toxic substance not labeled.at bar
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.box of chicken on floor on walkin cooler at callback observed box of lettuce on floor and plastic 3 gal pail containers of raw fish on floor in walkin cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.raw beef krovak thawing on counter **Corrected On-Site** at callback observed raw fish thawing in I sanitized 3 bay sink in standing water with dirty dishes hanging over from next bay.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.no reading on chlorine test strips. Must sanitize all equipment/utensils/dishware in 3-compartment sink until dishmachine is operating properly. At callback observed dish machine not sanitizing chlorine 0ppm. Must sanitize manually.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .discard vegetables , dice and reheat whole roast quickly to 165F for use in beef tips observed prime rib reheating for 4 hours found at 110°F see stop sale.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Potatoe salad dated 7/31, at call back observed black beans fdated 10/19,sauces made onsite date 10/15
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.not heated to 165F within two hours, at callback stop sale issued for prime rib reheated to only 110°F after 4 hours. See stop sale
- Intermediate - Cutting board(s) stained/soiled. At callback cutting boards on use with black growth showing in surfaces
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.at call back two employees employed more than 60 days with no food safety training.
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10/29/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Floor tiles cracked, broken or in disrepair.in kitchen
- Basic - Stored food not covered in walk-in cooler.observed raw steaks wrapped on bacon on open container on open shelving with wine bottles stored over, no cover. Open bowel of sauce in walkin cooler. At call back open pt of beans, open plated salads under hanging unwashed produce
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At side/ back door, hose attached and lying on puddle.
- High Priority - Vacuum breaker missing at hose bibb. Hose connected at 3 bay no back flow preventer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed deli meat opened not date marked, in walkin cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. At callback manager could not produce certificate for food safety training
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handsink
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At callback 1/2 of employees expired 7/2013
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.stuffing, cooked shrimp, no date markings observed through out kitchen. At callback foods were not date marked or out of 7 day requirements.
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8/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Opened box of cups stored on floor on dry storage
- Basic - Case/container/bag of food stored on floor in dry storage area.bag of flour
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floors not constructed to be easily cleanable. No base moulding in kitchen floor areas
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor.sugar panko bags stored on wire shelf lying directly on floor in dry storage
- Basic - Food stored on floor.box of chicken on floor on walkin cooler
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.raw beef krovak thawing on counter **Corrected On-Site**
- Basic - Roast placed in equipment to reheat for hot holding and equipment was not preheated.found at 110°F
- Basic - Single-service articles not stored inverted or protected from contamination.drink swords under drainline
- Basic - Stored food not covered in walk-in cooler. Pot of beans, plated salads under hanging unwashed onions. Not covered., cheese opened not wrapped on shelving in walkin cooler
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.no reading on chlorine test strips. Must sanitize all equipment/utensils/dishware in 3-compartment sink until dishmachine is operating properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .discard vegetables , dice and reheat whole roast quickly to 165°F for use in beef tips
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Potatoe salad dated 7/31
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.not heated to 165°F within two hours
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.hair gel over clean gloves
- High Priority - Vacuum breaker missing at hose at 3 bay and outside back door ,hoses attached
- Intermediate - Accumulation of food debris/grease on food-contact surface.margarita machine
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware e of roast parameters and reheat ing requirements
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats, hot dogs not date marked ,white growth on hot dogs in walkin cooler see stop sale.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. 10/23/2005
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar handsonk **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. Beans cooked shredded ham,, beans, foods not date marked in walkin cooler. Pulled pork
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/19/2013 | Complaint Full | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.observed plates stored on dirty shelf with old food debris present.
- Basic - Floor area(s) covered with standing water.observed water run on floor from dishmachine trap when 3 bay water was released, cook and delivery persons, tracking all over kitchen and into walkin cooler.
- Basic - Floor tiles cracked, broken or in disrepair.in kitchen
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.observed bacon on open pan no cover from dust at prepline **Corrected On-Site**
- Basic - Grease receptacle lid open, broken, or missing.observed grease dumpster open and 3 inch by 1 foot block of solid grease sitting on top of strainer/ grill of grease dumpster, lid not closeable, buckets upside down on ground grease on ground behind dumpster , flies breeding in grease dumpster.
- Basic - Plumbing system in disrepair.observed waste water from 3 bay pour out through dish machine strainer area and on to floor when released, direct connected plumbing goes out through wall , not floor, plumbing too low to drain properly.
- Basic - Stored food not covered in walk-in cooler.observed raw steaks wrapped on bacon on open container on open shelving with wine bottles stored over, no cover. Open bowel of sauce in walkin cooler.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed dirty dishes stacked in front of and under ice tea dispenser nozzles and on prep area surfaces. Not cleaned and sanitized between clean and dirty.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At side/ back door, hose attached and lying on puddle.
- High Priority - Sewage/wastewater backing up through bottom of dishmachine strainer / grease trap and on to floor when 3 bay sink is dumped.
- High Priority - Vacuum breaker missing at hose bibb. Hose connected at 3 bay no back flow preventer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed deli meat opened not date marked, in walkin cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handsink
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.stuffing, cooked shrimp, no date markings observed through out kitchen.
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6/18/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes,broccoli
- Basic - Food stored in a location that is exposed to splash/dust.observed pasta in metal strainer sitting on top of cardboard Carona box, food on contact with box through nholes in strainer. Pasta exposed to cardboard discarded. Other placed in solid container. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash.observed box of shrimp and krovaked fish thawing In handsink at kitchen **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Faucet at mop sink broken. Not useable
- 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.observed cook remove bread from broiler with bare hands and plate. NO GLOVES AVAILABLE ON PREMISES.during inspection manager arrived with gloves **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Observed hose bib at 3 bay sink with hose attached
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soup put in crock pot after cooking , not turned on found at 86?F **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.blackened grooves in ,inuse cutting board at prep area and on prep top cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.at bathrooms used by employees, at mopsink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.cook, kitchen prep person two waitstaff all involved in plating cooking ,prepping and serving food.no manager onsite , no one designated in charge. Manager arrived during inspection **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.soup found at 85?F **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.expired 12/1/12
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.observed bottle of hot sauce stored in splash zone of handsink on ledge of sink at bar **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions.at 3 bay at bar handsink **Corrected On-Site**
- Critical - Hot water not provided/shut off at employee hand wash sink.at restrooms used by employees
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.open drink sitting on side of open prep top cooler beside open food wells. **Corrected On-Site**
- Observed food debris accumulated on kitchen floor. and behind bar.
- Critical - Observed interior of microwave soiled.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.observed raw unwashed onions stored hanging on speed rack with open uncovered cooked foods and prepared salads, in walkin cooler. **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.at restrokms usedd by em;loyees
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10/11/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed clean glassware drying in splashzone of handsink at bar. Handsink at bar requires splashgaurds on both sides to prevent s;lash from working areas of counter and drainboards. Repeat Violation.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.at restrokms usedd by em;loyees
- Violation: 33-16-1 Observed open dumpster lid.dumpster half filled with garbage.
- Violation: 34-02-1 Dumpster not on proper pad.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
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8/3/2012 | Complaint Full | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed clean glassware drying in splashzone of handsink at bar. Handsink at bar requires splashgaurds on both sides to prevent s;lash from working areas of counter and drainboards. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler found at ambient air of 45 degrees F
- Dumpster not on proper pad.
- Critical - Hot water not provided/shut off at employee hand wash sink.at restrokms usedd by em;loyees
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.observed styrofoam cup with no handle stored in sugar at waitstation Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on sides of equipment at kitchen and waitstation area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under waitprep stainless tables.
- Observed garbage on the ground and/or pad around dumpster.
- Observed open dumpster lid.dumpster half filled with garbage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed foods in walkin at 44 to 46 degrees F
- Critical - Observed potentially hazardous food thawed in standing water.large fish fillets Corrected On Site.
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8/1/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.beverage glasses stored in splashzone of handsink at bar 3 bay
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.OBSERVED Ic scoop stored on top of ice machine outside subjct to insects and dust Corrected On Site.removed and washed keep in machine or inside in clean location.
- Critical - Observed extension cord in use for non-temporary period. Observed cord draped across basin of handsink and betwween faucets at handsink at bar.For reporting purposes only.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle.at 3 bay
- Critical - Vacuum breaker mising at hose bibb.hose attached and head in sink at 3 bay sink
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
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2/16/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.non handled plastic cup used to scoop ice at waitstation
- Equipment or utensils not designed or constructed in a durable manner.nonhandled styrofoam cup used to scoop shredded cheeses at waitstation
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No professional hygiene and/or foodborne illness training provided.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed cook touch fried ff and sandwich toppings and buns with bare hands.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed kitchen prep cook handle salad greens with bare hands . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed cook wipe hands on clothes then handle ready to eat foods without washing hands or putting on gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observrd waitstaff handle dirty dishes and then scoop ice and prepare drinks without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.Observed cook touch rawground beef with bare hands then prepare buns for burgers with bare hands without washing hands or adding gloves. Corrected On Site.buns discarded hands washed gloves used.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed employees put in use spatula in dirty handsink basin then remove rinse with plain water and return to cookline.. Corrected On Site.utensil washedvrinsed and sanitized .
- Critical - Observed handwash sink used for purposes other than handwashing.as evidenced by ice in basin at bar handsink
- Critical - Observed potentially hazardous food thawed in an improper manner.chicken in buckets on floor of kitchen Corrected On Site.
- Observed utensils stored in crevices between equipment.observed spatula at waitstation handsink in wall crevice
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1/10/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Observed clean silverware storage container located beside dumpsink at bar, splah visible on silverware storage container. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed blender atbar stored in splash zone of handsink.clean dish drain at 3 bay sink also subject to splash from handsink at bar.
- Critical - Cold water not provided/shut off at employee handwash sink.observed cold water tap handle missing at handsink at kitchen .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed employee toch raw pork then touch clean serving utensils then touch face and beard and go into walkin cooler and pick up raw vegetables without washingbhands. Corrected On Site.employee washed hands then washed vegetables before proceeding.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.observed cooked shrimp in baggies ,baggies beside and touching container of raw fish. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.fish at 3 bay sink Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.deli meats and blue cheese in walkin cooler .
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.tuna 9/23,taco meat 9/24,country gravvy 9/28. Corrected On Site. voluntarily discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.mash potatoes ,beans,rice,taco meat in walkin cooler.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.observed open drinks and slushie with spoon in cup on prep table during food prep. Corrected On Site.removed slushie added lids and straws.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed cook touch cooked fish arrange on plate with bare hands. Corrected On Site.
- Observed clean utensils/equipment stored on dirty equipment. ice scoop on top of outdoor ice machine, dust and dirt visible on surface. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Obser ed employee take out garbage then return to prep work wraping cut melons without washing hands. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish over cheeses Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Vacuum breaker mising at hose bibb.at outside hose bibb.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.observed dirty dishes stacked under tea urn spout at wait prep. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop stored on top of outside ice machine, dust debris present. 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.observed cook plate potatoe chips with bare hands. 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.observed cook take bun from grill with bare fingers. Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.large grey/white puddle in front of overturned mop bucket on ground at side door.
- Critical - Observed raw animal food stored over ready-to-eat food.raw bacon over mushrooms in walkin cooler Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed poultry over beef and pork and fish in walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw beef over salads and dressings in reachin cooler at prep cookline
- Critical. Observed raw animal food stored over ready-to-eat food.raw poultry over hotdogs Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of slime on soda dispensing gun holster
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.food scale. at storage rack
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.waffle iron at storage rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.at can opener holder.
- Observed reuse of single-service articles.observed plastic pickle jar reused,not easily cleanable
- Observed leaking pipe at plumbing fixture.at 3 bay sink 1st bay drain.
- Critical. Handwash sink not accessible for employee use at all times.metal utensil strainer in hand sink at cookline Corrected On Site.
- Observed open dumpster lid.
- Critical. Observed a gas appliance without proper venting. hot water heater at back /side of building .For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.baked beansvin discarded walkin cooler date marked 8/21 Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed ziplock bags of hotdogs ,beef,pork and chicken all in one buspan ;obsetved blood in bottom of buspan walkin cooler Corrected On Site.discarded hotdogs and pork beef were separated by another pan.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.gator tail with beef Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs over oranges Corrected On Site.discarded
- Critical. Observed food stored on floor.bag of potatos in walkin cooler Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on top of outside ice machine,open to dust and insects.at outside side door mopsink area.
- Observed utensils in poor condition.chipped plates at cookline Corrected On Site.
- Critical. Observed soil residue in storage containers at prep table overhead shelf.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.observed tortilla plates stored at dishmachine in area of splash ,observed food debris on exterior.
- Observed reuse of single-service articles.cedar planksused to serve salmon. used planks in clean dish storage area. Corrected On Site.discarded.
- Critical. Vacuum breaker mising at hose bibb.at 0utside area beside mopsink
- Observed open dumpster lid.
- Observed open grease dumpster lid.
- grease Dumpster not on proper pad, sitting in sand.
- Observed grease on the ground and/or pad around grease receptacle.observed bucket of grease and water on ground beside grease receptacle ,another grease bucket turned upside down on ground beside grease dumpster.
- Observed unclean building components, a.obsetved old napkin pieces and cigarette butts on ground around side door at mopsink storage area and side of building
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor.box of english muffins and fruit toppings on floor in freezer at callback 7/21/10 box of chicken and pox of potatos on freezer floor
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.at bar
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- 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. at inspection asked who was in charge-person in charge admitted that he had worked at establishment for a year without employee food training provided
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7/21/2010 | 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.rice/noodles/gravy in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name.plastic container of white powder in walkin Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw chicken beside -containers touching cooked shrimp Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over beef and fish in walkin cooler Corrected On Site.
- Critical. Observed food stored on floor.box of english muffins and fruit toppings on floor in freezer
- Observed ice scoop with handle in contact with ice.at wait prep Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.found at 0ppm-recommend manual sanitizing until fixed Corrected On Site.
- Critical. Observed soil residue in storage containers.flours containers at fry prep area
- Plumbing system in disrepair.handsink at kitchen -observed broken ceramic basin of handsink at kitchen large pieces busted out/missing
- Critical. Handwash sink not accessible for employee use at all times.observed dirty wet cloth rag on handsink l-blocking soap dispenser at kitchen handsink
- Critical. No handwashing sign provided at a handsink used by food employees.at bar
- Observed open dumpster lid.
- Observed wall soiled with accumulated food debris.walls and racks at fry prep and skillet storage soiled with old grease and food debris and dust -dusty food debris hanging over flours prep area
- Critical. Observed toxic item stored by utensils.liquid soap stored on clean dish rack with clean dishes at 3 bay sink
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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. at inspection asked who was in charge-person in charge admitted that he had worked at establishment for a year without employee food training provided
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4/28/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.no astrict at advisory and each item/showing which items are associated with advisory
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.buckets of fish fillets /chicken /hamburger with lips of buckets touching in walkin cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw steak stored in container with hotdogs Corrected On Site.discarded hotdogs
- Critical. Observed raw animal food stored over ready-to-eat food.containers of rice and cooked shrimp on shelf with containers of raw hamburger Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.cooked pulled pork in container with raw steak -raw beek blood in package of cooked pulled pork Corrected On Site. discarded pulled pork
- Critical. Observed food stored on floor.buckets of raw fish/hamburger /chicken on floor in walkin cooler
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.slimy black substance on drink garnish box at bar
- Critical. Hot water not provided/shut off at employee hand wash sink.at restrooms
- Critical. Vacuum breaker mising at hose bibb.at outside hose
- Observed open dumpster lid. Corrected On Site.
- Observed personal care item stored with food.jackets hung on slicer
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/31/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 10/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/1/2008 | Routine - Food | Warning Issued |
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