- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelving on walls, counters, and under tables.
- Basic - Equipment in poor repair. Reach.In.Cooler... At end of cook line not cooling foods to 41°or below. (Cold Table Cook Line) Curry sauce 51°, Creamed spinach 43°, Curry onion 48°: In cooler since yesterday 10/26/14 (Undercounter) curry chicken 50°, butter curry sauce 50°: In cooler since yesterday 10/26/14 (Undercounter) chicken santori 42° - made today 10/27/14 COOLER AMBIENT TEMPERATURE 49° **Repeat Violation**
- Basic - Food stored in holding unit not covered. Dry foods in bins in kitchen not covered ncludong: rice, rice flour,
- Basic - Stored food not covered in walk-in cooler. ... Cut potatoes, samosas, cut vegetables, white sauce, yellow sauce, macaroni and cheese, sausages.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH.IN.COOLER... (Cold Table Cook Line) Curry sauce 51°, Creamed spinach 43°, Curry onion 48°: In cooler since yesterday 10/26/14 (Undercounter) curry chicken 50°, butter curry sauce 50°: In cooler since yesterday 10/26/14 (Undercounter) chicken santori 42° - made today 10/27/14 COOLER AMBIENT TEMPERATURE 49° **Corrective Action Taken** - food relocated to walk.in.cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk.in.cooler, more than six black tubs of cooked meat stews in sauce and vegetable stews in sauce not labeled and/or date marked. **Repeat Violation**
|
10/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
08/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of insects, or other pests, in control devices. ... Throughout back of house in ceiling light fixtures. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ... In stainless bain-marie at room temperature at end of cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Just outside walk.in.cooler...
- Basic - No conspicuously located ambient air temperature thermometer in holding units. ... Throughout kitchen. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. ... Employee/Public restrooms.
- Basic - Shelf under preparation table soiled with food debris. ... **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... Throughout. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Line cooks. **Repeat Violation**
- 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 paper towels or mechanical hand drying device provided at handwash sink. ... Through back of house. **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. ,.. Items Not Labeled or Dated WALK.IN.COOLER... Cooked Chicken Pieces 37° Cooked Chicken on Sauce 38° Cooked Vegetable Stew 38° Mentes Cakes 37°
|
6/4/2014 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor. ... Throughout Kitchen/Dry Storage and back of the house area ...and Especially behind and beneath equipment. NOT COMPLIED as of 04/10/14
- Basic - No conspicuously located ambient air temperature thermometers in holding units. ...throughout. NOT COMPLIED as of 04/10/14 throughout kitchen
- Basic - Shelves under preparation tables heavily soiled with food debris/oxidized/rusted and not easily cleanable. ... NOT COMPLIED as of 04/10/14
- Basic - Stored food not covered in walk-in cooler. ... Cooked potatoes, ground meats. Fried pastries ... NOT COMPLIED on 4/10/14 mutton stew, cooked chicken, yogurt
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... Throughout Restaurant. NOT COMPLIED as of 04/10/14 through kitchen.
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... In Kitchen Ceiling Light Fixtures. ... NOT COMPLIED AS OF 04/10/14
- High Priority - Employee failed to wash hands before putting on gloves to work with food. NOT COMPLIED As of 04/10/14. Dishwasher and Cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE... cooked chicken 78 lamb stew 74. **Corrective Action Taken** REACH.IN.COOLER... (Cook line Cold Table) red sauce 46 brown sauce 47 (Server Area Tall REACH.IN.COOLER yogurt 47 red hot sauce 48) **Corrective Action Taken** **Repeat Violation** NOT COMPLIED as of 04/10/14. On cook line These foods held for hours at room temperature, per manager, cooked chicken 60° cooked vegetables 68°. **Corrected on Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... In kitchen, REACH.IN.COOLER... Interiors AND REACH.IN.FREEZER...INTERIORS ... NOT COMPLIED As of 04/10/14.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WALK.IN.COOLER - multiple items including soups, stews, cooked vegetables, cut vegetables, NOT COMPLIED ON 04/10/14. In walk.in.cooler, mutton stew, vegetable stew,
|
4/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout Kitchen, Exteriors of Equipment, Appliances, Fixtures, Shelving, and most Horizontal Surfaces. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. ... Throughout Kitchen/Dry Storage and back of the house area ...and Especially behind and beneath equipment.
- Basic - Food stored in a prohibited area. In KITCHEN, too much PHF/TTSC FOODS out in kitchen waiting for prep. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometers in holding units. ...throughout.
- Basic - Shelves under preparation tables heavily soiled with food debris/oxidized/rusted and not easily cleanable.
- Basic - Stored food not covered in walk-in cooler. ... Cooked potatoes, ground meats. Fried pastries
- Basic - Wall soiled with accumulated food debris. ... Throughout kitchen/dry storage and back of the house area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... Throughout Restaurant.
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... In Kitchen Ceiling Light Fixtures.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41 degrees Fahrenheit or below after the food has cooled. Cooked chicken and cooked lamb stew being held at room temperature
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE... cooked chicken 78 lamb stew 74. **Corrective Action Taken** REACH.IN.COOLER... (Cook line Cold Table) red sauce 46 brown sauce 47 (Server Area Tall REACH.IN.COOLER yogurt 47 red hot sauce 48) **Corrective Action Taken** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ...Tall Single Door REACH.IN.COOLER in center of the pick-up/expidetor area. area ...Cold Table and Undercounter REACH.IN.COOLER at end of cook line. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... In kitchen, REACH.IN.COOLER... Interiors AND REACH.IN.FREEZER...INTERIORS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WALK.IN.COOLER - multiple items including soups, stews, cooked vegetables, cut vegetables,
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1/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout Kitchen, Exteriors of Equipment, Appliances, Fixtures, Shelving, and most Horizontal Surfaces. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. ... Throughout Kitchen/Dry Storage and back of the house area ...and Especially behind and beneath equipment.
- Basic - Food stored in a prohibited area. In KITCHEN, too much PHF/TTSC FOODS out in kitchen waiting for prep. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometers in holding units. ...throughout.
- Basic - Shelves under preparation tables heavily soiled with food debris/oxidized/rusted and not easily cleanable.
- Basic - Stored food not covered in walk-in cooler. ... Cooked potatoes, ground meats. Fried pastries
- Basic - Wall soiled with accumulated food debris. ... Throughout kitchen/dry storage and back of the house area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... Throughout Restaurant.
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... In Kitchen Ceiling Light Fixtures.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41 degrees Fahrenheit or below after the food has cooled. Cooked chicken and cooked lamb stew being held at room temperature
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE... cooked chicken 78° lamb stew 74°. **Corrective Action Taken** REACH.IN.COOLER... (Cook line Cold Table) red sauce 46° brown sauce 47° (Server Area Tall REACH.IN.COOLER yogurt 47° red hot sauce 48°) **Corrective Action Taken** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ...Tall Single Door REACH.IN.COOLER in center of the pick-up/expidetor area. area ...Cold Table and Undercounter REACH.IN.COOLER at end of cook line. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... In kitchen, REACH.IN.COOLER... Interiors AND REACH.IN.FREEZER...INTERIORS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WALK.IN.COOLER - multiple items including soups, stews, cooked vegetables, cut vegetables,
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8/9/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers.
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen.
- Basic - Leaking pipe at plumbing fixture. Service area sink pipe is disconnected.
- Basic - No handwashing sign provided at a hand sink used by food employees. Service area.
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans in the kitchen. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Outside of the rice cooker.
- Basic - Stored food not covered in walk-in cooler. Yogurt **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. The flat stove is next to a hand sink ex soaping food to splash. Need to install a splash guard on the handsink .
- Basic - Wall soiled with accumulated food debris behind the stove.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line lowboy reachin.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Yogurt in the walkin cooler.
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5/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top, outside of food storage containers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the walk in cooler
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5/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Kitchen
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top, outside of food storage containers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves in the kitchen
- Basic - Interior of microwave soiled with encrusted food debris. Cook's line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the walk in cooler
- Basic - Shelf under preparation table soiled with food debris. We're the rolling pins re kept.
- Basic - Wall soiled with accumulated food debris. To the left of the stove.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Throughout the kitchen.
- 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 handling bread with bare hand and one gloved hand **Corrected On-Site**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Onion sauce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the Bain Marie cooler at the end of the cook's line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken in the kitchen , was rapidly reheated to 165? **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above both lamb and beef
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the dish machine
- Intermediate - Employee used handwash sink as a dump sink. Service area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and dish machine area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.kitchen and dishmachine area. **Corrected On-Site**
- 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 - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bain Marie cooler at the end of the cook's line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking used in the walk in cooler
- Intermediate - Soil residue in food storage containers.
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3/12/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop not stored in a clean container ontop of the ice machine.
- Observed attached equipment soiled with accumulated dust. Shelf covered with flour at a reachin cooler on the cook's line.
- Critical - Observed food stored in a prohibited area. Using a garbage can with trash in it as a table base Corrected On Site.
- Observed wall soiled with accumulated food debris. To the left a stove.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Most reachin coolers. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. By the dishmachine . Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Both shelves under the flattop grill
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Door handles on the reachin coolers and microwave oven on the cook's line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food storage containers near the hot box.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel dispenser in the kitchen .
- Observed clean utensils/equipment stored in dirty drawers, racks, containers between equipment/walls. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. Nan bread on the floor in the kitchen.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Kitchen Corrected On Site.
- Critical - Observed soil buildup inside ice bin inside the ice machine.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean utensils stored in a dirty drawer Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop ontop of ice machine , not in a clean container. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must hand wash rinse and sanitze all wares by hand until the dishmachine is operating properly.
- Critical - Hand wash sink lacking proper hand drying provisions. server area Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers by walkin cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. All reachin coolers.
- Critical - No handwashing sign provided at a handsink used by food employees by dishmachine
- Critical - No handwashing sign provided at a handsink used by food employees. Mens and womens bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of spice containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the dishmachine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. Chicken being prepped Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked potatoes , soup and other prepared foods in the walkin cooler. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. appetizer cooler on cook's line.
- Critical - Observed liquid waste water from an air conditioner draining into a handsink.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area. cokked potatoes, chicken yogurt in the walkin cooler Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All prepared foods in the walkin cooler Repeat Violation.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/21/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 04/16/2011.
- Observed attached equipment soiled with accumulated grease and dust. hood and hoodfilters.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waiter/lemons. Corrected On Site.
- Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard of walk-in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Observed build-up of grease on nonfood-contact surface. exterior of candy stove, stove, sprices-rack, grill.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 04/16/2011.
- Observed gaskets with slimy/debris build-up. several.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces in walk-in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. several in walk-in cooler. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several phf items throughout walk-in cooler. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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2/17/2011 | Routine - Food | Warning Issued |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Repeat Violation.
- Observed soiled dry wiping cloth in use.
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Observed heavy build-up of grease, dust on nonfood-contact surface. hood and hoodfilters Repeat Violation.
- Observed build-up of grease and debris on nonfood-contact surface. candystove, ovens, stovetop
- Observed build-up of food debris and mold-like substance on surface of nonfood-contact surface. shelfs and walls in walk-in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs on cookline
- Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler
- Observed build-up of food debris and/or dirt on nonfood-contact surface. exterior of food storage containers in walk-in cooler
- Observed grease and debris accumulated under cooking equipment, coolers, prep tables throughout
- Observed wall soiled with accumulated food debris/grease. throughout
- Carbon dioxide/helium tanks not adequately secured. back storage room
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/30/2010 | Routine - Food | Call Back - Complied |
- 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. all in wic. Repeat Violation.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. buffet Repeat Violation. Repeat Violation.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. container without handle used used to dispense food in wic
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. freezer chest. lid falling apart, insulation hangig out
- Critical. Violation: 16-08-1 Sink compartments too small to accommodate utensils or equipment. Repeat Violation.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters and walls
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. foil containers onshelf in kitchen. Repeat Violation.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers/containers
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. kitchen Repeat Violation.
- Violation: 29-08-1 Plumbing system in disrepair. hws by cookline nit draining properly
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. BACKDOOR SHOWS LIGHT UNDER DOOR
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. around stoves
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-14-1 Observed ceiling in disrepair. several areas in kitchen Repeat Violation.
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4/28/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all in wic. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. buffet Repeat Violation. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over rte foods in wic
- Critical. Observed food stored on floor. fried potato in container on kitchen floor
- Critical. Observed uncovered food in holding unit/dry storage area. several in wic Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. to cover food in ric
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee eating and drinking in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. container without handle used used to dispense food in wic
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. freezer chest. lid falling apart, insulation hangig out
- Critical. Sink compartments too small to accommodate utensils or equipment. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood filters and walls
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. foil containers onshelf in kitchen. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers/containers
- Equipment and utensils not properly air-dried. towell dried / polished plates with towel
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen Repeat Violation.
- Plumbing system in disrepair. hws by cookline nit draining properly
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed dead roaches on premises. 2 in kitchen by door This violation must be corrected by : 04/28/10.
- Critical. Observed roach activity as evidenced by live roaches found. 1 live roach by kitchen door This violation must be corrected by : 04/28/10.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BACKDOOR SHOWS LIGHT UNDER DOOR
- Observed grease accumulated on kitchen floor. around stoves
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling in disrepair. several areas in kitchen Repeat Violation.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed flammable material stored near clean utensials. LP GAS Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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4/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Nothing in walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Nothing in walk in cooler Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Uncovered cooked chicken under condensor unit walk in cooler
- Critical. Displayed food not properly protected from contamination. Buffet Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Several items in walk in cooler Repeat Violation.
- Critical. Observed food stored on floor. Several in walk in cooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Several items in cookline coolers Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Several in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Walk in cooler sauces Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Several in kitchen Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sauces walk in cooler
- Observed employee with no hair restraint.
- Observed equipment in poor repair. Can opener
- Observed cutting board grooved/pitted and no longer cleanable. By backdoor
- Food-contact surface not smooth and easily cleanable. Several cracked and chipped plates
- Critical. Sink compartments too small to accommodate utensils or equipment. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Large pots
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Oversized pots and pans
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Abrasives and detergents not thoroughly rinsed from cooking equipment. Large pots and pans
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under can opener
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Can opener
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under soda nozzles
- Observed gaskets with mold-like build-up. Cookline coolers Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates etc not inverted Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Food containers not covered on floor in chemical room.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Oversized pots not inverted in storage
- Critical. Cold water not provided/shut off at employee handwash sink. Cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. Cookline
- Plumbing system in disrepair. Handsink cookline
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Backdoor lock handle missing and bottom of door not seale
- Floors not constructed easily cleanable.
- Observed wall soiled with accumulated dust. Walk in cooler
- Observed attached equipment soiled with accumulated food debris. Coil covers walk in cooler
- Observed ceiling in disrepair. Several section in kitchen Repeat Violation.
- Observed ceiling soiled with accumulated food debris. Kitchen
|
12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/1/2009 | Routine - Food | Warning Issued |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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