- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station at wait service station
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drinks on top of beer cooler, at cook line
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler **Corrected On-Site**
- Basic - Garbage enclosure area in disrepair.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait service station **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. At salad make reach in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Grill chicken **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs at cook line temp at 112°, less than 4 hours. Advised
- High Priority - Raw animal food stored next ready-to-eat food. In walk in cooler, bag of onion next to raw fish, pork **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Clorox on top of beer cooer **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Especially the one by ice machine
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On reach in cooler gaskets of cook line,
- Basic - Build-up of grease/dust/debris on hood filters. Above stove and oven
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station at wait service stations (2), and in ice bin where the left over tapes are
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. The brown cutting board
- Basic - Drain cover(s) missing. Under 3 compartment sink
- Basic - Employee personal items stored in or above a food preparation area. Jacket, apron with dry foods storage
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. The upright reach in cooler at cook line by salad side
- Basic - Grease accumulated under cooking equipment. At cook line, and under stove, oven
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. At prep sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in some reach in cooler at cook line and salad make area
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at wait service station
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Pliers
- Basic - Walk-in freezer floor soiled.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - First aid supplies improperly stored. Above buns,
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. A can of cleaner by cleaned plastic pans
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. At the one by dish area, evidence by food debris in sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with heavy grease and/or soil deposits. Toaster
- Intermediate - Handwash sink not accessible for employee use at all times. Block by equipments, the one by ice machine **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. The one by ice machine **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the one by ice machine **Repeat Violation**
- 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. The one for stored dressing, shredded cheese, and the one for storing cut lettuce
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last inspection date was 3/16/2013
|
3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking hand sink of salad make area
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hole in wall. Under dishmachine
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soil residue build-up on nonfood-contact surface. On the surface of burners
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce temp at 46°, advised
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. Rusty
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Small plate with no handle used as scoop at cook line freezer
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all dish racks. On tray under bottles of condiments at dry foods storage
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving. At dry storage
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at dining room **Repeat Violation**
- Basic - Dry foods storage shelves with rust that has pitted the surface, can opener holder has surface rust.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor drains/drain covers heavily soiled. All
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of ice machine.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in salad make reach in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. At all salad made reach in coolers
- Basic - Soil residue build-up on nonfood-contact surface. On surface of all burners
- Basic - Walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 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. A open bag of dice ham has a date marking of 3/25, manager voluntary discard products
- 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. Fish dip
- Intermediate - Employee used handwash sink as a dump sink. Evidence by food debris in sink- by dish area
- Intermediate - Handwash sink not accessible for employee use at all times. By ice machine, blocked by equipments
- Intermediate - Non-pitting surface rust on food-contact equipment. On can opener
- Intermediate - Soil residue in food storage containers. Seasonings **Repeat Violation**
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. At the underside of two drink stations of wait staff service area
- 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. Dishwasher
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. At the salad make xooler and dessert cooler
- Observed grease accumulated on kitchen floor. Fryers
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Inside sugar container
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. At salad make reach in cooler
- Observed personal item stored with single serve items, single serve food packages. Purse Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese temp at 52 degree, less than 4 hours advised
- Critical - Observed soil buildup inside ice bin. At the wait station-the one in the middle of dinirg room
- Critical - Observed toxic item stored by food. Chemical spray bottles next to coffee at wait station-middle of dinirg room
- Plates/bowls not properly protected or inverted to prevent contamination. At dinirg room
- Critical - Working containers of food removed from original container not identified by common name. Sugar at wait station
|
10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [SEE SPECIAL NOTE FOR SANITIZING]
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of salad reach in cooler
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On surface of ice machine lid
- Observed build-up of mold-like substance on surface of nonfood-contact surface. At the underside drink dispenser of wait station
- Observed food debris accumulated on walk in cooler and freezer floor.
- Observed gaskets/seals on cold holding unit in poor repair. Salad cooler
- Critical - Observed interior of microwave soiled, and microwave's shelf soiled with dry food debris.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler
- Critical - Observed soil residue in storage containers. Seasonings
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last change filters date was 1/28/2011
|
5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-05-1 Clean glasses, cups, stored in dirty reach in cooler.
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. DBA name on liquor license is RED OAK CHOPHOUSE GRILL, on restaurant license DBA name is OAK WOOD SMOKE HOUSE AND GRILL Repeat Violation. Operator stated that OAK WOOD SMOKE HOUSE AND GRILL IS THE CORRECT DBA. Advised
|
3/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Spice
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pork temp at 112, cooked beef temp at 118 degree, C/A-operator put products in oven to bring products to 165 degree
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored in dirty container at cookline
- Critical - Violation: 12A-13-1 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. Wait staff Repeat Violation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on Repeat Violation.
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook drinking at cookline
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-38-1 Observed plastic cup with no handle used as scoop in sugar at wait station.
- Violation: 15-22-1 Observed insect control device installed over food preparation area. Fly glue strip
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Especially on top and on the inside of doors Repeat Violation.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Oppm Repeat Violation. [See Special Note in comment sectiion]
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. At food pass through area of cookline
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. Seasonings containers on wheels
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin. Mold like substance buildup at the back of ice bin at wait station by kitchen and in dining room
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. On surface of cooking equipments at cookline
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. On surface- front and side of hood system
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On surface of Class K fire extinguisher by hand wash sink at cookline
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On surface of hand sink by ice machine
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all shelves of cookline Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelf of prep table opposite from salad reach in cooler
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On tray for seasonings in dry storage
- Violation: 24-05-1 Clean glasses, cups, stored in dirty reach in cooler.
- Violation: 29-18-1 Drain cover(s) missing. Under dish machine
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Above cookline
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. Above dish area
- Violation: 40-04-1 Observed personal item stored with food, single serve item. Purse, jacket at take out food prep area Repeat Violation.
- Critical - Violation: 41A-02-1 Observed toxic item stored by food. Blue chemical spray bottle hanging on the same shelf with dry food storage Repeat Violation.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Sanitizer at dish area
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. DBA name on liquor license is RED OAK CHOPHOUSE GRILL, on restaurant license DBA name is OAK WOOD SMOKE HOUSE AND GRILL Repeat Violation. Operator stated that OAK WOOD SMOKE HOUSE AND GRILL IS THE CORRECT DBA. Advised
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe is not a approve employee food handler training program This violation must be corrected by : 2/12/2012.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. Some expired This violation must be corrected by : 2/12/2012.
|
2/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, stored in dirty reach in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Oppm Repeat Violation. [See Special Note in comment sectiion]
- Drain cover(s) missing. Under dish machine
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe is not a approve employee food handler training program This violation must be corrected by : 2/12/2012.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored in dirty container at cookline
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No proof of required employee training provided. Some expired This violation must be corrected by : 2/12/2012.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Especially on top and on the inside of doors Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all shelves of cookline Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelf of prep table opposite from salad reach in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On tray for seasonings in dry storage
- Observed build-up of grease on nonfood-contact surface. On surface of cooking equipments at cookline
- Observed build-up of grease on nonfood-contact surface. On surface- front and side of hood system
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above cookline
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook drinking at cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on Repeat Violation.
- 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. Wait staff Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster Repeat Violation.
- Critical - Observed incorrect information on Hotel and Restaurant license. DBA name on liquor license is RED OAK CHOPHOUSE GRILL, on restaurant license DBA name is OAK WOOD SMOKE HOUSE AND GRILL Repeat Violation. Operator stated that OAK WOOD SMOKE HOUSE AND GRILL IS THE CORRECT DBA. Advised
- Observed insect control device installed over food preparation area. Fly glue strip
- Observed moldy ceiling tiles and/or air conditioning vent covers. Above dish area
- Observed personal item stored with food, single serve item. Purse, jacket at take out food prep area Repeat Violation.
- Observed plastic cup with no handle used as scoop in sugar at wait station.
- Observed residue build-up on nonfood-contact surface. On surface of Class K fire extinguisher by hand wash sink at cookline
- Observed residue build-up on nonfood-contact surface. On surface of hand sink by ice machine
- Critical - Observed soil buildup inside ice bin. Mold like substance buildup at the back of ice bin at wait station by kitchen and in dining room
- Critical - Observed soil residue in storage containers. Seasonings containers on wheels
- Critical - Observed toxic item stored by food. Blue chemical spray bottle hanging on the same shelf with dry food storage Repeat Violation.
- Critical - Observed unlabeled spray bottle. Sanitizer at dish area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pork temp at 112, cooked beef temp at 118 degree, C/A-operator put products in oven to bring products to 165 degree
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. At food pass through area of cookline
- Critical - Working containers of food removed from original container not identified by common name. Spice
|
12/12/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices. Dishwasher does not know the sanitizer strength fir dishmachine
- Equipment and utensils not properly air-dried. Wet nesting Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Especially above flame grill
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tong for lemons, the handle touching lemons at wait station
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in cooler for salads
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelves of prep tables at cookline Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Tray for seasonings in dry storage room
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under rubber mats at 2 wait stations
- Observed build-up of grease on nonfood-contact surface. Inside fryers and on hood filters
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On caulking of ice machine lid
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On the underside of drink dispenser at wait station X2 Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above cookline and throughout kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. Throughout dining room
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting gloves on Repeat Violation.
- 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. Dishwasher Repeat Violation.
- Critical - Observed employee improperly washing hands. Employee did not wash hands for 15-20 second
- Observed employee with ineffective hair restraint. Long pony tail
- Critical - Observed encrusted material on can opener and can opener holder.
- Critical - Observed food being cooled by nonapproved method. Foods cover during ambient cooling Advised
- Observed food debris accumulated on walk in freezer floor. Repeat Violation.
- Observed food debris and residue build-up on nonfood-contact surface. Floor drain at cookline
- Observed food debris, slimy residue accumulated on kitchen floor. Under dishmachine and in fllor drain by dishmachine
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Operator touching bread
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch, rubber bracelet
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Sandwich presser Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster Repeat Violation.
- Observed grease accumulated under cooking equipment. Cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink as evidence by food debris and ice in sink and tea stain Repeat Violation. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used as scoop in sugar at wait station Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw ground beef over seafood in reach in cooler at cookline Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons
- Critical - Observed incorrect information on Hotel and Restaurant license. Ownership and DBA name on liquor license is different from DBPR license Advised Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler by steamed table at cookline
- Observed leaking pipe at plumbing fixture. Under hand sink at wait station
- Critical - Observed soil residue in storage containers. Brown sugar, sugar Repeat Violation.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Stored with cleaned pans , radio, plier Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris/grease. Wall by hand sink st cookline
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes Can beans
|
3/2/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster at cookline
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On shelves at wait station
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all surface of cooking equipments at cookline
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Prep sink
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Block by bun racks
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Used as dump sink as evidence by tea stain
- Critical. Violation: 35A-08-1 Observed numerous live flies in kitchen.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Wall behind flame grill
- Violation: 38-10-1 Light not functioning. Cook line
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions. Purses by take out area
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. Liquor license ownership does not match DBPR license
|
9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Sugar, seasonings
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef temp at 112 degree Advised
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over seafood, raw chickens over beef in reach in cooler at cookline
- Critical. Observed uncovered food in holding unit/dry storage area. In dry storage
- Critical. Hand wash sink by reach in cooler need a splash guard.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve cup used as scoop in croutons
- 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. Dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Critical. Observed employee drinking from a beverage container in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical. Observed soiled reach-in cooler gaskets. White container, ice scoop holders
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster at cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. Cookline
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed residue build-up on nonfood-contact surface. On shelves at wait station
- Observed residue build-up on nonfood-contact surface. On surface of all trash cans
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all surface of cooking equipments at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all shelves at cookline
- Equipment and utensils not properly air-dried. Wet nesting
- Observed single-service articles stored without protection from contamination. Coffee filters Repeat Violation.
- Plumbing system in disrepair. Faucet at hand wash sink by ice machine
- Plumbing system in disrepair. Loose faucet at wait serve area
- Observed leaking pipe at plumbing fixture. Hand wash sink in kitchen
- Observed leaking pipe at plumbing fixture. Prep sink
- Critical. Vacuum breaker mising at hose bibb. Missing a backflow preventer at "Y" spliter of mop sink
- Critical. Handwash sink not accessible for employee use at all times. Block by bun racks
- Critical. Observed handwash sink used for purposes other than handwashing. Used as dump sink as evidence by tea stain
- Critical. Hand wash sink lacking proper hand drying provisions. Cook line
- Critical. Hand wash sink lacking proper hand drying provisions. By ice machine
- Critical. Hand wash sink lacking proper hand drying provisions. Wait serve area
- Critical. Observed numerous live flies in kitchen.
- Observed food debris accumulated on walk in cooler/freezer floor.
- Observed attached equipment soiled with accumulated food debris/moldvlike substance. Walk in cooler walls
- Observed attached equipment soiled with accumulated grease. Wall behind flame grill
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Light not functioning. Cook line
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- No suitable facilities provided to store employee clothing and other possessions. Purses by take out area
- Observed unnecessary items on the premise. Radio too close to cleaned utensils
- Critical. Observed incorrect information on Hotel and Restaurant license. Liquor license ownership does not match DBPR license
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7/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. [cooked rib, in walk-in cooler]
- Critical. Observed uncovered food in holding unit/dry storage area. [in dry storage room] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on walk-in cooler door area.
- Observed residue build-up on handsink / outside office.
- Clean spoons not stored with handles up to prevent bare hand contact. In kitchen and wait station
- Observed coffee filters at wait station stored without protection from contamination.
- Critical. Observed toxic item improperly stored. [Bottle of rubbing alcohol on top of ice machine ] Corrected On Site.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. [ RIC, hotbox ]
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. / Cooked BBQ pork in WIC]
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. [ RIC, hotbox ]
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / in WIC
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. / in WIC
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [ice scoop stored on a dirty surface of the top of the ice machine ]
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin/machine .
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-27-1 Observed press grill heavily encrusted with soil deposits.
- Violation: 23-03-1 Observed build-up of grease inside fryer cabinet
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. /by office
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. / by office
- Critical. Violation: 41A-02-1 Observed toxic item stored by food.
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils.
- Critical. Violation: 41B-09-1 Fly paper/ribbon improperly located. [on ceiling above food path, outside office / back door]
- Violation: 51-29-1 Observed no child labor law poster.
- 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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9/10/2009 | 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. / Cooked BBQ pork in WIC]
- Critical. No conspicuously located thermometer in holding unit. [ RIC, hotbox ]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / in WIC
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. / in WIC
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [ice scoop stored on a dirty surface of the top of the ice machine ]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed encrusted material on can opener.
- Critical. Observed press grill heavily encrusted with soil deposits.
- Observed build-up of grease inside fryer cabinet
- Critical. No handwashing sign provided at a handsink used by food employees. /by office
- Critical. Hand wash sink lacking proper hand drying provisions. / by office
- Critical. Observed toxic item stored by food.
- Critical. Observed toxic item stored by utensils.
- Critical. Fly paper/ribbon improperly located. [on ceiling above food path, outside office / back door]
- Observed no child labor law poster.
- Critical. Manager on duty Clarence Jones lacking proof of Food Manager Certification.
- 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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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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