- No Violations Were Observed
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2/6/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce, Cut Tomatoes, and Cole Slaw 50-53° in prep cooler
- High Priority - Wasp/Hornet killer improperly stored on top of ice machine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Big 5 foodborne illness bacteria, and 4 symptoms that employees could not work.
- 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. PREP COOLER.
- 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.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. PHILLY STEAK.
- Intermediate - Water filters to ice machine not DATED.
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Dusty air conditioning vent covers in front, and back of restaurant.
- Basic - Equipment in poor repair. Prep. Cooler not able to maintain TCS foods at 41° or below. DO NOT USE UNTIL REPAIR IS MADE.
- Basic - Exhaust fan inoperable in womens bathroom with no other form of ventilation.
- Basic - Lack of toilet tissue at each toilet in men's restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes, and Coleslaw 44-45° in prep. cooler.
- 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. Cheese, and Roast Beef.
- Intermediate - No soap provided at handwash sink near triple sink. **Corrected On-Site**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Spice container **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Kitchen cookline **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee belongings stored with restaurant foods : shoes/socks but foods : rear prepline
- Basic - Employee personal items stored in or above a food preparation area. Soiled aprons by food
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Numeous
- Basic - Food stored on floor. Raw shrimp **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Small bowls stored in Soiled tray
- Basic - Soil residue build-up on nonfood-contact surface. Numeous food containers throughout **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Seafoods
- Basic - Wall in disrepair. Tile damage Under three compartment sink
- Basic - Wall soiled with accumulated grease. Kitchen **Repeat Violation**
- High Priority - Container of medicine improperly stored. Above freezer
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Ant pesticide on ice machine .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plant foods / mushrooms , onions, peppers , beef at 55-60?f in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat on cookline at 65?
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready-to-eat
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken wings in kitchen at 65?f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Gyro meat at 65?f , raw chicken at 65?f plant foods at 55-60?f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate
- 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. Reach in cooler by cookline : numerous. Items between 50-60?f
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish. Swai/panga other FISH offered instead of grouper. "Order #779, takeout, 05/01/13, 1 grouper combo 1399. 12:14 pm " No grouper invoice available. Per person in charge : Not had delivery of grouper for weeks. **Admin Complaint**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/1/2013 | Routine - Food | Administrative complaint recommended |
- Observed equipment dirty with grease build-up.
- Observed fan guards in walk-in cooler dirty with build-up.
- Observed floor in walk-in coller dirty, and behind equipment.
- Observed food build-up on walls in certain areas.
- Observed gasket dirty on prep cooler.
- Observed handle of scoop touching cole slaw.
- Critical - Observed homemade sauces not date marked in walk-in cooler.
- Critical - Observed no paper towels at kitchen handsink.
- Critical - Observed open drink in cup stored on top of steamer.
- Observed outside of food containers dirty with old food build-up.
- Critical - Observed shortening stored on floor.
- Critical - Observed soap stored on top of ice machine.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink near triple sink lacking proper hand drying provisions, and soap.
- Observed reuse of single-service plastic jugs for sauces.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. SALAMI. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Facilities to maintain product temperature
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
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7/6/2011 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. PHILLY STEAK. Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed build-up of grease on equipment.
- Critical. Observed gap under, and around back door.
- Observed personal care item stored near single service items. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Repeat Violation.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled prep. cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior lid of prep. cooler soiled with accumulation of food residue.
- Observed residue build-up on outside of food containers.
- Observed build-up of food debris, grease, or dirt on cooking equipment.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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7/8/2010 | Routine - Food | Inspection Completed - No Further Action |
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