- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Equipment drain line draining into handwash sink. Soda drain line at bar
- Intermediate - No soap/paper towels or mechanical hand drying device provided at handwash sink. Operator states that dispensers broke, new ones are on order and are scheduled to arrive friday. **Corrected On-Site**
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10/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No handwashing sign provided at a hand sink used by food employees.- at dish wash area sink
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface./under side of soda nozzles
- Basic - Soiled reach-in cooler gaskets./ sauce cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour container **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 74°f, mozzarella 68°f, cooked mushrooms 68°f, deli meats 57°f, cooked cabbage 59°f, in unit with ambient 60°f, last temp check was done at 6 am, it is now 2:45pm./ in the bar -Creamer in bar 53°f, operator discarded **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- butter in steam holder 129°f, reheated tom169°f
- High Priority - Raw animal food stored over ready-to-eat food. / hamburger over liquid egg product. Corrected On-Site** **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ fryer cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine./ in back room interior and lip of door
- Intermediate - Clam/mussel/oyster tags not marked with last date served./ only saw one tag dated
- Intermediate - Cutting board(s) stained/soiled./expo cooler
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./in restrooms
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine./ uses quat in bar, has chlorine test strips
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3/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable/ expo cooler.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Employee personal items stored in or above a dishwater storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ bulk flour container **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees./in restrooms
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair./ fryer cooler
- Basic - Working containers of food removed from original container not identified by common name./ bulk container of flour
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. / green beans cooked yesterday, 48°f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./cut melon 53°f, manager states has only been in use a few hours and threw it away
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ held overnight in cooler not maintaining temp: diced andsliced tomatoes 58°f, salad mix 55°f, goat cheese 57°f, lettuce 52°f, smoked fish dip 63°f, cooked shrimp 60°f
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine./ in back room interior and lip of door
- Intermediate - Clam/mussel/oyster tags not marked with last date served./ only saw one tag dated
- 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.
- Intermediate - Cutting board(s) stained/soiled./expo cooler
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./in restrooms
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ in bar area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine./ uses quat in bar, has chlorine test strips
- Intermediate - No soap provided at handwash sink./ in bar area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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3/6/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) Old labels and sticky base stuck to clean containers.
- Basic - Accumulation of debris inside warewashing water reservoir at dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable-several long boards throughout facility.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish dip holding overnight at 51° and cooked chicken holding at 50° also over night. Calibrated all thermometers to check temps. Sauted onions and peppers at 50° also.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fish dip 4 lbs at 50°, cooked chicken 3 lbs at 51°, sauted peppers and onions 50°-2 lbs. all items have been cooling over night.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee filling water for ice bath.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Cooks thermometer approximately 5 degrees out...calibrated facility's 2 stems as well as inspectors.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dishwasher strips had been exposed-used inspectors strips
- Intermediate - No soap provided at handwash sink-sink adjacent to walk in coolers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauted mushrooms placed in cooler hot and in deep pan. Advised moving to another unit and placing on a sheet pan to have more surface area.
- 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. ALEX NITHO, NO PROOF.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting also dishwasher dried items with towel
- Basic - Leaking pipe at plumbing fixture. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw beef over ready to eat **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk freezer. Less than 6inches **Warning**
- Basic - Floor tiles missing.back storage area **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Non exempt fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef pattys at 50?F, operator rapid chilled in reach in freezer. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 300 ppm at sanitizer bucket **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washing cloth in handwash sink **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/11/2013 | Routine - Food | Warning Issued |
- Critical - Employee Hand wash sink lacking proper hand drying provisions./bar area/both hand washing sinks
- Critical - Employee Handwashing cleanser lacking at handwashing sink bar area
- Equipment and utensils not properly air-dried./plastic cups waite station and the bowls,metal pans on wire shelf in dish area
- Critical - No handwashing sign provided at a handsink used by food employees./bar area need at both hand washing sinks
- Observed 2 of the soda gun holsters bar area with heavy accumulated slime/debris.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground./ask employee where he dumped mop water he showed outside-because mop sink is block by equipment in closet-must free up mop sink for proper disposal of the waste water-manager is having employee take care of now
- Critical - Observed food stored in ice used for drinks./bottle of water in drink ice
- Critical - Observed handwash sink used for purposes other than handwashing./storing containers,mop top/dishmachine area
- Observed nonfood-contact equipment in poor repair/expo reach in cooler not working and not in use at this time
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed toxic item improperly stored./sanitizer bucket stored on prep table Corrected On Site.
- Waste line missing at soda gun holster./bar area
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, clam chowder and seafood chowder cooled overnight are at 54-55 degrees F. Stop sale issued. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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12/15/2011 | Routine - Food | Administrative complaint recommended |
- 01B-16-1 A Stop Sale was issued due to improper cooling.
- 03D-05-1 On 04/08/11, chicken wings were not properly cooled to 41 degrees F within six hours. On 06/09/11, cooked chicken cooling overnight was 45-48 degrees F. On 09/29/11, mushroom and potato soup cooling overnight was 46 degrees F. Observed clam chowder and seafood chowder cooling overnight is at 54-55 degrees F.
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12/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.mushroom and potatoe soup cooled overnight
- Critical - Employee Hand wash sink lacking proper hand drying provisions./prep area Corrected On Site.
- Equipment and utensils not properly air-dried./cambro's ,glasses
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./1 needs battery,stemlike improper thermometer
- No copy of latest inspection report.
- Observed all cutting board heavily grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method./observed while there extremely hot covered container of just finished cooked mushroom soup put in walk in for cooling/had manager take out uncovered put in ice bath and re-educated on cooling process
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ salt,sugar condiment cups Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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9/29/2011 | Routine - Food | Administrative complaint recommended |
- 01b-16-1-stop sale mushroom and potatoe soup not properly cooled from 135-41 degrees f within 6 hrs.
- 03d-05-1-mushroom and potatoe soup at 46 degrees f
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9/29/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.chicken par cooked cooled overnight.43.45 degrees f-chicken fully cooked cooled over in bags 45-48 degrees f
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6/9/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method./covering and putting in bags before letting cool to 41 degrees f
- Critical - Observed heavily encrusted material on can opener.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooked potatoes will be dis arded at 10.00 a.m Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./reach in cooler 2 Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Equipment and utensils not properly air-dried./cambros
- Critical - License expired within 30 days after expiration date./must submitt license fee + late fee to bring establishment into complaince./stated license fee has been paid
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed all cutting boards heavily grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves.expediter
- Critical - Observed heavy buildup of slime on all soda dispensing nozzles./bar area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./flour
- Critical - Observed interior of white microwave heavily soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's product in reach in cooling #2.chef,manager state product was just brounght up this morning within the hr.recommended rapid chill to 41 degrees f Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water./shrimp,fish Repeat Violation.
- Observed residue rust,moderate water wine cooler bar area build-up on nonfood-contact surface.
- Critical - Observed small live flies in kitchen.
- Observed soda gun holster with heavy accumulated slime/debris.
- Observed utensils stored in crevices between equipment./knives stored in between reach coolers cooks line
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./cream of brocoli recommended rapid reheat to 165 degrees f
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - lobster stored in soiled water tank
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4/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Whipped cream cheese opened Sunday-today is Tuesday.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked padta holding at 49 F, raw fish-holding at 46 F, raw shrimp-holding at 47 F. Dvised quick cool to 41 or colder. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes-holdiing at 70 F. Advised quick cooling to 41 on a sheet pan in walk-in, and hold at 41 or colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small unit at char grill area-has other units that can be utilized.
- Critical. No conspicuously located thermometer in holding unit. Small unit at char grill area.
- Critical. Observed potentially hazardous food thawed at room temperature. Calamari thawing in badin of 3 bin sink.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several food containers stod on clean dish shelf adjacent to dishwashing facility.
- Observed cutting board grooved/pitted and no longer cleanable-most boards: small portable and long boards at cookline..
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf of stainless prep table-potatoe/onion shelf by office.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Observed personal item stored with food. Employee lunch bags and one bag of meds-possible diabetic supplies in reach in cooler on top shelf. Needs a separate container labeled for employees personal foods-placed on bottom shelf.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cold cuts-reach-in cooler-advised quick chill to 41 or colder. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers, holdiing at 46 F. Advised quick chill and piling fewer in container. Cream cheese and butter holdiing in kitchen, suggested 4 hour plan. Portioned items only would be on 4 hour plan.
- Critical. Observed food being cooled by nonapproved method. Egg wash holding at cookline on an ice bed, advised and educated ice bath versus ice bed. Also chicken breast cooling in pan 4-5 deep. Advised sheet pan, single layer to cool quicker, plus leave uncovered til cool.
- Critical. Observed potentially hazardous food thawed at room temperature-several fish items. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food-raw shell eggs stored over liquid eggs. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions-water filters attached to coffee machi es x 2.
- Food-contact surface not smooth and easily cleanable. Bar type towels on counter under glasses.
- Observed old labels stuck to food containers after cleaning-several containers both in use and on clean dish rack.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing-0ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed moderate encrusted material on can opener blade.
- Plumbing improperly installed-PVC pipes to drain hws not attached and water draining to floor.
- Observed floor area(s) covered with standing water-3 bin sink area of kitchen.
- No suitable facilities provided to store employee clothing and other possessions-Apron and towels stored around fire pull station.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed-chlorine at 200+ ppm.
- Critical. Observed unlabeled spray bottle found by clean dishes.
- 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. One new bartender/server.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-expiditing area and other stations. Long boards have been replaced but pitted and stained. Smaller board in prep area still in bad condition.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning-clean dish shelf across from 3 bin sink. Several labels still on containers.
- Critical. Violation: 22-22-1 Observed major encrusted material on can opener. Minor brown encrusted material on unit at this time..
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10/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-expiditing area and other stations.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces-several in place running opposite direction. For reporting purposes only.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning-clean dish shelf across from 3 bin sink..
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-22-1 Observed major encrusted material on can opener.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits-hand wash sink by prep sink.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor-under dishwasher area.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease-hood heavily soiled.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers-walk-in freezer.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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8/29/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Walk-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic butter-advised rapid chill to 41 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-walk-in cooler.
- Critical. Observed potentially hazardous food thawed in standing water-ham at prep sink..
- Critical. Observed food stored on floor-walk-in cooler.
- Critical. Observed cloth used as a food-contact surface-bread..
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher needs to wash hands in between glove changes.
- Observed cutting board grooved/pitted and no longer cleanable-expiditing area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces-several in place running opposite direction. For reporting purposes only.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed old labels stuck to food containers after cleaning-clean dish shelf across from 3 bin sink..
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed major encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits-hand wash sink by prep sink.
- Observed leaking pipe at plumbing fixture-hws at 3 bin sink.. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing-dirty dishes in basin.
- Critical. Hand wash sink lacking proper hand drying provisions-dishwash area..
- Observed grease accumulated on kitchen floor-under dishwasher area.
- Observed attached equipment soiled with accumulated grease-hood heavily soiled.
- Lights missing the proper shield, sleeve coatings or covers-walk-in freezer.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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8/28/2009 | Routine - Food | Warning Issued |
| No report available. | 4/13/2009 | Complaint Full | Call Back - Admin. complaint recommended |
| No report available. | 2/11/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Complaint Full | Warning Issued |
| No report available. | 7/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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