Spring Garden Family Rest, 1018 62nd Ave N, St. Petersburg, FL - Restaurant inspection findings and violations

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Business Info

Name: SPRING GARDEN FAMILY REST
Type: Permanent Food Service
Address: 1018 62nd Ave N, St. Petersburg, FL 33702
License #: 6212801
Total inspections: 22
Last inspection: 07/31/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Ceiling tile in disrepair. On cooks line. **Warning**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup station. **Warning**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dusty fan cover in walk in cooler. **Warning**
  • Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. In kitchen and in front bar area. **Warning**
  • Basic - Nonfood-contact equipment in poor repair. Reach in cooler near cooks line repaired handle with tape. **Warning**
  • Basic - Plumbing system in disrepair. Under 3 compartment sink. **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler on cooks line. **Warning**
  • Basic - Soil and debris accumulated under cooking equipment. On cooks line and under fryers. **Warning**
  • Basic - Soiled reach-in cooler gaskets. Most reach in cooler gaskets through out restaurant. **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on floor. **Warning**
  • Intermediate - Encrusted, soiled material on slicer. In kitchen. **Warning**
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. In kitchen near cooks line. **Warning**
  • 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 marked on buckets of pasta in reach in cooler, no date marks on potatoes in walk in cooler. **Warning**
07/31/2014Routine - FoodCall Back - Complied
  • Basic - Carbon dioxide/helium tanks not adequately secured. At soda box area. **Corrected On-Site** **Warning**
  • Basic - Ceiling tile in disrepair. On cooks line. **Warning**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup station. **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. On 2 kitchen staff. **Corrected On-Site** **Warning**
  • Basic - Equipment or utensils not designed or constructed in a durable manner. Bin storing clean utensils under oven cracked and broken. **Warning**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dusty fan cover in walk in cooler. **Warning**
  • Basic - Ice scoop handle in contact with sugar. In sugar bin in back dry stock area. **Corrected On-Site** **Warning**
  • Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. In kitchen and in front bar area. **Warning**
  • Basic - Nonfood-contact equipment in poor repair. Reach in cooler near cooks line repaired handle with tape. **Warning**
  • Basic - Plumbing system in disrepair. Under 3 compartment sink. **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler on cooks line. **Warning**
  • Basic - Soil and debris accumulated under cooking equipment. On cooks line and under fryers. **Warning**
  • Basic - Soiled reach-in cooler gaskets. Most reach in cooler gaskets through out restaurant. **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on floor. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods in front reach in cooler on cooks line cut tomatoes 61 degrees farenheit, cut lettuce 70 degrees farenheit, coleslaw 65 degrees farenheit, potato salad 64 degrees farenheit, cut lettuce 66 degrees farenheit, beef 61, 62 degrees farenheit, pork chops 63 degrees farenheit, chicken 50 degrees farenheit, cut lettuce 51 degrees farenheit, rice 50 degrees farenheit, fish 59 degrees farenheit. **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On cooks line, corrective action placed back in reach in cooler. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Big 5 handout given. **Corrected On-Site** **Warning**
  • 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. Milk in reach in cooler near waitstaff station and bar. **Warning**
  • Intermediate - Encrusted, soiled material on slicer. In kitchen. **Warning**
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. In kitchen near cooks line. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sliced potatoes and rice pudding in walk in cooler covered. Corrective action for rice pudding at 71 degrees farenheit, uncover and resume cooling, still with in window rice pudding was made at noon. Corrective action for sliced potatoes cooling at 45 cooked at 11 am was to uncover. **Warning**
  • 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. Reach in cooler on cooks line. **Warning**
  • 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 marked on buckets of pasta in reach in cooler, no date marks on potatoes in walk in cooler. **Warning**
  • Intermediate - Soil residue in food storage containers. Under oven near cooks line. **Warning**
07/29/2014Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice
  • Basic - Build-up of grease on nonfood-contact surface. Flat grill
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
  • 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. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef above can of corn beef hash **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Reach-in cooler shelves soiled with food debris.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Soil residue in food storage containers. Sugar, rice, soup bases.
12/11/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/17/2013Routine - FoodCall Back - Complied
  • Basic - Build-up of food debris, dust or dirt on walk in cooler air curtain and walk in cooler fan vents. **Repeat Violation** **Warning**
  • Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving for holding foods 6inches off floor is not properly sealed. **Warning**
  • Basic - Walk-in cooler air curtain in disrepair. **Warning**
  • 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. **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** (To be corrected by September 15, 2013)
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, potato salad, cooked meats in walk in cooler. **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** (To be corrected by September 15, 2013.)
7/10/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Build-up of food debris, dust or dirt on walk in cooler air curtain and walk in cooler fan vents. **Repeat Violation** **Warning**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline tasks with bracelet. **Warning**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and Lexane pans over 3 compartment sink. **Warning**
  • Basic - Equipment in poor repair. True upright unit near pancake griddle with ambient air of 48°F. **Warning**
  • Basic - Packaged food has no English labeling on food bins on dry storage shelf. **Warning**
  • Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving for holding foods 6inches off floor is not properly sealed. **Warning**
  • Basic - Soil residue build-up on can opener table mount. **Warning**
  • Basic - Walk in cooler ambient air 47°F. Door observed open when employees enter unit. Employees do not fully close door at every exit. **Warning**
  • Basic - Walk-in cooler air curtain in disrepair. **Warning**
  • Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several locations in kitchen and on front line. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
  • 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 employee cut banana for fruit bowl with bare hands. **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. True upright unit at cook line near pancake griddle has foods holding above 44°F. Raw seafood, cooked meats, fruit toppings. **Warning**
  • High Priority - Raw shell eggs stored over ham and other cooked meats in 2 door upright cooler at cookline. **Warning**
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cooks wiping gloved hands on soiled towels. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In True upright unit near pancake griddle, thermometer reads 58°F. Walk in cooler thermometer reads 57°F, ambient air is 47°F at door. **Warning**
  • 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. **Warning**
  • Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, potato salad, cooked meats in walk in cooler. **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**
  • Intermediate - Slicer blade guard soiled with old food debris. **Warning**
7/5/2013Routine - FoodWarning Issued
  • Basic - Accumulation of debris on exterior of warewashing machine.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ( white upright)
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - In-use tongs stored on oven door handle between uses.
  • Basic - Wiping cloth/towel used under prep table.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( butter, potatoes) **Corrected On-Site**
  • 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 and the time removed from temperature control cannot be determined. See stop sale. ( potatoes,corn beef hash) **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb. ( Under Dishmachine )
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(chlorine) **Corrected On-Site**
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.( exact wording not on menu) **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. ( Chicken Salad in walkin made on 02/12/2013)
2/13/2013Complaint FullCall Back - Complied
  • Basic - Clean equipment stored on floor.(plastic 5 gallon buckets in back area near stand mixer)
  • Basic - Floors not maintained smooth and durable.(walk in freezer)
  • Basic - Food stored in storage area not covered.(toasted bread for bread pudding not covered) **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice.(front area)
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(mints in front area and bulk bins in back storage area)
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(wok in cooler and crack storage area)
  • Basic - Reach-in cooler gasket torn/in disrepair.(on upright cooler next to microwaves on cooks line and deli style cooler on cooks line)
  • Basic - Reuse of single-use articles.(saving egg crates for storage)
  • Basic - Soil residue build-up on nonfood-contact surface.(on plastic curtains in walk in cooler)
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.(on cutting boards and and aprons throughout)
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • High Priority - Employee dried hands on clothes/apron/soiled towel after washing. (Employees wiping hands on cloth towels hanging from aprons) **Corrected On-Site**
  • 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.(touching cooked bacon for immediate service with bare hands and placing other ready to eat items on plates such as French toast, cut tomatoes)
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment.
  • High Priority - Raw animal food not properly separated from ready-to-eat food.(raw shell eggs next to ready to eat food in walk in cooler)
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(in reach in coolers on cooks line)
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(throughout)
2/12/2013Complaint FullWarning Issued
  • Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.(employees making toast)
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(throught)
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sausage patties at 117, reheated to 165 Corrected On Site.)
7/10/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.(walk in cooler)
  • Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(bulk food bins)
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.(on reach in coolers and freezers throughout )
3/7/2012Routine - FoodCall Back - Complied
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.(cooked onions and peppers at 56 degrees f cooked yesterday 3-5-12, see stop sale) Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(bulk food bins)
  • Lights missing the proper shield, sleeve coatings or covers.(above dish machine )
  • Observed build-up of grease on nonfood-contact surface.(hot holding lamp on cooks line)
  • Critical - Observed cloth used as a food-contact surface.(on cooked meats in walk in cooler)
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food being cooled by nonapproved method.(pans of cooked sausages at 78-95 degrees f covered tightly during cooling) Corrected On Site.
  • Observed food debris accumulated on kitchen floor.
  • Observed gaskets/seals on cold holding unit in poor repair.(on reach in coolers and freezers throughout )
  • Critical - Observed roach activity as evidenced by live roaches found (1 on stand mixer in back kitchen area)
  • Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(cooked food items throughout )
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(cooked peppers and onions not properly cooled) Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/6/2012Routine - FoodWarning Issued
  • Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.(fryer and grill)
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed employee improperly washing hands.(wiped hands on wet wiping cloth)
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food stored in undrained ice.(raw chicken )
  • Observed ice scoop with handle in contact with ice.
  • Observed single-service articles improperly stored.(stored next to insluation in storage room)
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sausage links and patties at 125 degrees f, reheated on flat top) Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
9/20/2011Routine - FoodInspection Completed - No Further Action
  • Observed attached equipment soiled with accumulated dust. dishmachine area
  • Observed build-up of food debris, dust or dirt on the shelves in walkin cooler.
  • Observed build-up of mold-like substance on surface of the walkin cooler gaskets
  • Critical - Observed buildup of soiled material on mixer.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed establishment utilizing time as a public health control without having written procedures. shell eggs Corrected On Site.
  • Observed food debris accumulated on walkin cooler and freezer floor.
  • Observed food debris build up on can opener holder.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed potentially hazardous food thawed at room temperature. turkey Corrected On Site.
  • Observed residue build-up on the shelves in walkin cooler
  • Critical - Observed turkey in pan on floor near mixer. Corrected On Site.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
  • Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks and spoon Corrected On Site.
  • Wet mop not hung to dry. Stored in mop bucket
5/5/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented cans on dry storage shelf.
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. lasagna in reachin cooler on cookline
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salad dressings in reachin cooler.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. roast beef
  • Critical. Shell eggs held in a maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 82 F
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta@ 63 F, fresh garlic cloves @65 F. Items discarded by operator. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler near 3 compartment sink
  • Critical. Observed establishment utilizing time as a public health control without having written procedures. shell eggs
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bread /toast. Corrected On Site. deli tissue used
  • Observed employee with no hair restraint.
  • Observed air curtains in disrepair iwalkin cooler
  • Critical. Observed soil buildup inside ice bin on deflector sheild.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed buildup of soiled material in the reach-in freezer.
  • Observed build-up of mold-like substance on surface of the walkin cooler gaskets
  • Observed residue build-up on can opener holder
  • Observed build-up of food debris, dust or dirt on the rolling racks in walkin cooler
  • Observed food debris buildup on shelving in walkin cooler
  • Critical. Vacuum breaker mising at hose bibb near hwh.
  • Observed food debris accumulated on walkin freezer floor.
1/4/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 37-03-1 Observed wall in disrepair. under prep table in kitchen area.
9/20/2010Routine - FoodCall Back - Complied
  • Critical. Observed dented/rusted cans. 2-#10cans of mushrooms
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. beef stew in wic
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna in ric
  • Critical. Working containers of food removed from original container not identified by common name. dry storage
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef stew @ 44 F in walkin cooler
  • Critical. Observed food being cooled by nonapproved method. beef stew in walkin cooler container too deep.
  • Critical. Observed potentially hazardous food thawed at room temperature. beef brisket under prep table. 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 in acin cooler on cookline
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. stored on drain Board of soda dispenser
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons in wait area Corrected On Site.
  • Observed equipment in poor repair. Handle on walkin freezer in disrepair
  • Observed gaskets/seals on cold holding unit in poor repair near cookline
  • Food-contact surface not smooth and easily cleanable. wood in walkin cooler
  • Observed walk-in cooler gasket torn/in disrepair. gaskets misding
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. greater than 200ppms
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in freezer gaskets.
  • Critical. Observed soil residue on storage containers.
  • Critical. Observed interior top of microwave soiled in wait area .
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed encrusted, soiled material on ptoduce slicer.
  • Critical. Observed buildup of food debris in containers with single service forks & spoons
  • Critical. Observed food-contact surfaces encrusted with soil deposits. meat slicer
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue on cookline.
  • Observed build-up of grease on cookline equipment
  • Observed build-up of foid debris substancebetween cookline equipment
  • Observed residue build-up on can opener holder
  • Observed build-up of food debris, dust or dirt on shelving in walkin cooler.
  • Unwrapped single-service utensils not presented so that only the handles are touched in wait area
  • Critical. Vacuum breaker mising at hose bibb.
  • Observed inside/outside of dumpster not clean.
  • Observed grease & food debris accumulated under cooking equipment.
  • Observed food debris accumulated on walkin cooler floor.
  • Observed wall in disrepair. under prep table in kitchen area.
  • Observed wall soiled with accumulated dust debris in walkin cooler.
  • Wet mop not hung to dry. Stored in mop bucket.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. meat slicer & hot holding
  • 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
7/12/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed raw animal food stored over cooked food.
  • Critical. Observed uncovered food in kitchen coolers and freezers between use.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed utensils in poor condition.
  • Critical. Observed missing/inaccurate warewashing machine data plate.
  • Critical. Observed interiors of microwaves soiled.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed grill line equipment food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food/ice residue.
  • Observed build-up of food debris, dust or dirt on storeroom storage shelves.
  • Observed build-up of food debris, dust or dirt on bottoms of cabinets behind counter.
  • Observed leaking pipe beneath dipperwell located behind counter.
  • Critical. Counter hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at kitchen handwashing lavatory.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on kitchen/storeroom floor.
  • Observed hole in wall next to women's restroom door.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed walls soiled with accumulated food debris.
  • Observed ceiling tiles in disrepair.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
3/24/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical. Observed bag of onions stored on storeroom floor.
  • Critical. Observed uncovered food in grill line coolers between use.
  • Observed employee with no hair restraint.
  • Observed ripped/worn tin foil used as shelf cover.
  • Critical. Observed interior ofcounter microwave soiled.
  • Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Observed build-up of grease on hood filters above grill line.
  • Observed build-up of food debris, dust or dirt on bottoms of counter cabinets.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed grease accumulated under cooking equipment.
  • Observed hole in wall next to women's restroom door.
  • Observed walls soiled with accumulated food debris.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Wet mop not hung to dry.
11/24/2009Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in salad cooler.
  • Critical. Observed raw animal food stored over cooked food.
  • Critical. Observed uncovered food in grill line cooler between use. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
  • Observed employee with no hair restraint.
  • Observed ripped/worn tin foil used as stove shelf cover.
  • Critical. Observed missing/inaccurate warewashing machine data plate.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food/ice residue.
  • Observed build-up of grease on hood filters above grill line.
  • Observed build-up of food debris, dust or dirt on storeroom storage shelves.
  • Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
  • Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed garbage on the ground and/or pad around dumpster.
  • Storeroom floor not maintained smooth and durable.
  • Observed grease accumulated under cooking equipment.
  • Observed food/trash debris accumulated on storeroom floor.
  • Observed hole in wall next to women's restroom door.
  • Observed ceiling tiles in disrepair.
  • Wet mop not hung to dry.
  • Observed unnecessary items on the premise. Clean and organize outside storage room next to dumpster.
  • Critical. Electrical outlets missing cover plates behind kitchen steam table. For reporting purposes only.
7/30/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/30/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/5/2008Complaint FullInspection Completed - No Further Action
No report available. 8/20/2008Routine - FoodInspection Completed - No Further Action

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