- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. **Warning** Walk in freezer just serviced before the inspection according to mgr, ambient temperature was found to be 32°f.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline coolers. **Warning**
- 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. Small TRUE one door cooler, flip top cookline cooler and open top cookline drawer cooler. **Repeat Violation** **Warning** Open top cookline drawer reach in cooler not holding temperatures but all food held in this unit is being held in ice baths at 41°f or below
|
10/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Dead roaches on premises. Observed three dead roaches in kitchen floor, 10 dead roaches in storage rooms. According to mgr pest control conducted the day before. Corrective action taken, start cleaning. **Warning** Observed 4 dead roaches on kitchen floor, 1 live roach in cookline wall and 5 live roaches in a storage room (single service articles) at the basement.10/21/14
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses and yogurt at 46°f in the ROPER white refrigerator next to dishmachine. Corrective action taken, moved to another unit capable of maintaining proper temperatures. Burger and chicken in the one door TRUE cookline reach in cooler. Discarded. **Warning** Observed butter, liquid egg, Marsala sauce and cut tomatoes at 62-64°f in the one door TRUE cookline reach in cooler. Stop sale order issued. 10/21/14
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 65°f, arugula at 50°f in double containers at the cookline flip top cooler. Corrective action taken, moved inside the unit. Butter and creamers at 70-72°f at the prep area. Corrective action taken .Discarded, explained time control procedure. Chicken salad, cheese, squid at 47°f in the open top cookline drawer reach in cooler. Corrective action taken, iced down. Spinach in the cookline drawers at 65°f, discarded. **Warning** Observed cheese, cut tomatoes and cut lettuce at 45-46°f in the fliptop cookline cooler. Observed poultry, burgers, grouper, mozzarella and turkey at 54-58°f in the cookline open top drawer cooler. According to PIC less than 4h out of temperature. Operator instructed to move the food to coolers and freezers capable of maintain proper temperatures. 10/21/14
- 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. One door cookline reach in cooler, white refrigerator next to dishmachine, cookline drawers. **Warning** Observed potentially hazardous food held at greater than 41°f in the one door TRUE reach in cooler and open top cookline drawer reach in cooler. 10/21/14
|
10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises. 4 dead roaches on kitchen floor, 3 dead roaches under shells in prep area next to walk in cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline coolers. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Open bags of plastic forks and spoons in dry storage. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomato, cut lettuce, burger, seafood, cheeese, potatoes, sauces and turkey at 45-62°f in the cookline flip top cooler, cookline drawer cooler and cookline one door reach in cooler. Discarded or moved to another units capable of maintain proper temperatures. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, butter, marinara sauce, potatoes, bacon, beef all at 44-46°f **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter and creamers at 78°f in the bar area. Discarded. **Warning**
- High Priority - Live, small flying insects in food preparation area. Prep area next to walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, beans, fish and chicken at 84-124°f at the cookline. Discarded. Marinara sauce and cheese sauce at 104-106°f in the Bain Marie. Reheated to 165°f or above. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cookline wall. 5 live roaches on storage room for single service articles on the basement. According to mgr pest control was conducted on 10/19/14 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 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. Small TRUE one door cooler, flip top cookline cooler and open top cookline drawer cooler. **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink at the bar. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in dry storage area. **Corrected On-Site** **Warning**
- Intermediate - Walk-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. **Warning**
|
10/21/2014 | Complaint Full | Warning Issued |
- Basic - Dead roaches on premises. Observed three dead roaches in kitchen floor, 10 dead roaches in storage rooms. According to mgr pest control conducted the day before. Corrective action taken, start cleaning. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses and yogurt at 46°f in the ROPER white refrigerator next to dishmachine. Corrective action taken, moved to another unit capable of maintaining proper temperatures. Burger and chicken in the one door TRUE cookline reach in cooler. Discarded. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap and cold water. Cookline. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 65°f, arugula at 50°f in double containers at the cookline flip top cooler. Corrective action taken, moved inside the unit. Butter and creamers at 70-72°f at the prep area. Corrective action taken .Discarded, explained time control procedure. Chicken salad, cheese, squid at 47°f in the open top cookline drawer reach in cooler. Corrective action taken, iced down. Spinach in the cookline drawers at 65°f, discarded. **Warning**
- 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. Salad reach in cooler. Corrective action taken, written procedure modify to reflect specific time frames. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burgers over hot dogs in a reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking eggs the ready to eat food and clean plates without changing gloves. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead roach inside container with celery in drawer reach in cooler. Discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Discarded. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No soap provided at handwash sink. Prep area next to walk in cooler. **Corrected On-Site** **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. One door cookline reach in cooler, white refrigerator next to dishmachine, cookline drawers. **Warning**
|
08/18/2014 | Routine - Food | Warning Issued |
- Basic - Outer openings not protected with self-closing doors. **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. Beverage air glass door reach in cooler. **Warning** Salad reach in cooler still not holding temperature, TCS food held using time in lieu of temperature.
|
6/6/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
|
5/6/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open flies inside the kitchen. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar, restrooms by the pool **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. 2 out of 15 employee training certificates provided. **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. Beverage air glass door reach in cooler. **Warning** Salad reach in cooler still not holding temperature, TCS food held using time in lieu of temperature.
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4/25/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open flies inside the kitchen. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar, restrooms by the pool **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. 2 out of 15 employee training certificates provided. **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. Beverage air glass door reach in cooler. **Warning** Salad reach in cooler still not holding temperature, TCS food held using time in lieu of temperature.
|
4/5/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing. Next to pool **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Scooping ice with cups. **Corrected On-Site** **Warning**
- Basic - Food being prepared on a grill outside that has no cover. Grilling sausages, onions and chicken breast in an outdoor grill by the pool with out cover. The food that was being cooked was discarded and all the food that was being held on the area was moved inside the kitchen. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open flies inside the kitchen. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef, seafood, spinach at 53-54°f on the cookline drawers, iced down to 41°f **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, pork, poultry, seafood, crab cakes, fritters, on the beverage air glass door reach in cooler, moved to the walk in cooler. Ham, turkey, sausages, cheese and sauce on the flip top cookline reach in cooler at 48°f. Iced down to 41°f Cut tomato, lettuce, shredded cheese, and corn at 50°f on the salad flip top reach in cooler. Iced down to 41°f **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. Downstairs prep area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, sausages, burgers, chicken breast cut tomato and cut lettuce in an ice bath at greater than 41°f in an outdoor grill. Moved inside a cooler in the kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Burgers and potatoes at the cookline under 135°f, reheated to 165°f. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dry rodent droppings on top of a table in a storage room used for glassware. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Downstairs prep area **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar, restrooms by the pool **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- 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. 2 out of 15 employee training certificates provided. **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. Beverage air glass door reach in cooler. **Warning**
- Intermediate - Refrigerated drawers 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. Cookline **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
|
4/4/2014 | Complaint Full | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. In both ladies and men''s room.
- Basic - Reach-in cooler gasket torn/in disrepair. At cookline drawers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish at 45F, placed ice on fish reduced temperature to 41F. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar.
- Intermediate - Employee rinsed utensil in handwash sink. At cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at cookline.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
|
11/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. In both ladies and men's room.
- Basic - Reach-in cooler gasket torn/in disrepair. At cookline drawers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef on top of fish.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish at 45°F, placed ice on fish reduced temperature to 41°F. **Corrected On-Site**
- High Priority - Raw meat cold held at greater than 41 degrees Fahrenheit. Beef at 53°F. Voluntary discarded.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar.
- Intermediate - Employee rinsed utensil in handwash sink. At cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at cookline.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
|
11/4/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/21/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. Men's bathroom. **Admin Complaint**
- Basic - Carbon dioxide tanks not adequately secured. Bar.
- Basic - Clean utensils or equipment stored in dirty drawer on cookline. **Admin Complaint** **Repeat Violation**
- Basic - Equipment in poor repair. Standing water inside of salad station and cookline reach in coolers. **Admin Complaint** **Repeat Violation**
- Basic - Food stored on floor. Boxes of seafoods, beef on walk in freezer floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In kitchen glassdoor reach in cooler.
- Basic - Nonfood-contact equipment in poor repair. Heavy ice build up from condensation in walk in freezer on ceiling, walls and floor.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish/seafoods and tuna in kitchen in container thawing. (69?f). **Corrected On-Site**
- Basic - Single-service articles improperly stored. Plastic forks, spoons, knifes not stored with handles facing one way in expo station. **Admin Complaint** **Repeat Violation**
- Basic - Soil residue / debris build-up on nonfood-contact surface. Shelves in kitchen, exterior of reach in cooler on handles.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Stored food (cooked eggplants) not covered in walk-in freezer and condensation dripping from cooling unit into the food. Stop sale issued. **Corrected On-Site**
- Basic - Strong Objectionable odor in establishment. In basement prep room and dry storage area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cookline flip top cooler on east side of cookline: liquid eggs at 53-60?f, sliced cheeses and shredded cheeses at 53-58?f, fresh mozzarella cheeses 56?f. Stop sale issued. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cookline food prep counter just wiped and not sanitized. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Basement storage room and basement food prep room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 52?f and raw fish at 50?f in kitchen fliptop reach in cooler. Both items were just placed into the unit and must be cooked immediately. **Admin Complaint** **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw fish/seafood and tuna thawing at room temperature at 69-74?f for an undetermined amount of time. Stop sale issued. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook never changed his gloves when touching soiled equipment, raw foods and then ready to eat foods.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In spraybottle. Bleached out test strip. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles. Bar.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing bowl, whips, spoons/utensils in kitchen hand wash sink and in cookline hand wash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer in spraybottles and sanitizer buckets.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink, at cookline hand wash sink, in basement at food prep room hand wash sink and at kitchen hand wash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar hand wash sink, basement prep room hand wash sink and kitchen hand wash sink. **Corrected On-Site**
- 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. Fliptop reach in cooler on east side of cookline at 60?f ambient air temperature. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage, mashed potatoes, chicken, eggplants in walk in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach sanitizer.
|
5/2/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Bathroom doors not self-closing. Both bathroom doors. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Walk in cooler fanguard has broken out pieces. Dangerous ! **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps between filters and on sides. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad station fliptop reach in cooler in kitchen. **Repeat Violation** **Warning**
|
3/12/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Baking/pizza pans have accumulation of black debris. **Warning**
- Basic - Bathroom doors left open other than during cleaning or maintenance. Both bathroom doors open. **Warning**
- Basic - Bathroom doors not self-closing. Both bathroom doors. **Repeat Violation** **Warning**
- Basic - Carbon dioxide tanks not adequately secured. Large tank in hallway by soda syrup rack. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer/containers/buckets. And also knifes stored in soiled knife holder in kitchen. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Walk in cooler fanguard has broken out pieces. Dangerous ! **Warning**
- Basic - Hood / hood filters soiled with accumulated grease. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps between filters and on sides. **Warning**
- Basic - Mountain of Garbage bags piled up on the ground and/or pad around dumpster. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Standing water inside of salad station reach in cooler. **Repeat Violation** **Warning**
- Basic - Open dumpster lid and dumpster overflowing. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad station fliptop reach in cooler in kitchen. **Repeat Violation** **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knifes, forks, spoons in server/expo station. **Repeat Violation** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizing after incorrectly washing pots and frying pans in cook line hand wash sink. **Warning**
- High Priority - Live, small flying insects in food storage area. In food prep area/storage area in basement. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Note inspectors thermometer calibrated during inspection to verify proper and accurate temperatures) In flip top reach in cooler on cookline: sliced cheeses 44-46?f, mozzarella cheeses 45?f, butter 46?f, eggs 47?f, cream 45?f. All items we placed on ice immediately. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Note inspectors thermometer calibrated during inspection to verify proper and accurate temperatures) In tall 2 glass door reach in cooler in kitchen between dish wash area and server station: cooked shrimp 45?, sliced ham 45?f, sliced cheeses 45?f, sliced turkey 44?f, fresh mozzarella cheese 45?f, raw comminuted beef 45?f, raw chicken 46?f, cooked pasta 44-46?f, cooked rice 45?f, cut melons 45?f, dressings 45?f, cooked sausages 45?f, raw fish 45?f, cooked beef 46?f, milk 45?f, sauces 44-45?f, crab cake 45?f, cooked ribs 45?f. All items we moved into walk in cooler and working coolers on cook line immediately. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausages at 110?f and cooked potatoes at 89?f held on shelf above stove at room temperature.This place/shelf is not able to properly hot hold food at 135?f or above. Foods we reheated immediately and hot held on grill. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roach on wall behind pizza oven, 15 live roaches under and behind pizza oven, 2 on kitchen floor under prep table, 1 in dish wash sink, 3 juvenile roaches on top of pizza oven, 2 between pizza cook trays/racks, 2 under dish wash rack/tray, 1 on cookline prep table, 2 on microwave with bread. (Note cookline , pizza oven and dish wash area is all on the same wall in the kitchen without dividers). Corrected On-Site** **Warning**
- Intermediate - Accumulation of black slimy mold-like substance on/around soda dispensing nozzles. Bar and server station at bar. **Warning**
- Intermediate - Accumulation of debris inside the ice bin. Server station at bar. **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. In walk in cooler: Mozzarella cheese, cheeses, lunch meats, dressings, sauces. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing pots and frying pans in cookline hand wash sink. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink near dish wash area/server station. **Corrected On-Site** **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. Cook line flip top reach in cooler at 46?f ambient air temperature. **Repeat Violation** **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. In walk in cooler: cooked rice, cooked pasta, cooked chicken, cooked pork, cooked ribs, cooked Plantfoods. **Repeat Violation** **Warning**
- Intermediate - Refrigerator 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. Tall 2 glass door reach in cooler in kitchen between dish wash area and server station at 46?f ambient air temperature. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid cleaner in dish wash area. **Corrected On-Site** **Warning**
|
3/11/2013 | Routine - Food | Emergency order recommended |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. bar handwash sink has bkender cup in it. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. cookline handwash sink has utensils in it. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. clean ice scoop on top of soiled ice machine . Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. ice machine in room near bar. Corrected On Site.
- Critical - Observed buildup of slime on soda gun holster. bar.
- Observed edges of cookline fliptop cooler with slimy/mold-like build-up.
- Observed equipment in poor repair. fliptop cooler lid interior plastic liner/insulation falling out.
- Observed equipment in poor repair. standing water inside cookline reach-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. salad station reach -in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. cookline handwash sink and bar handwash sinks used to store utensils / equipment in it. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. ice build up in the walk-in freezer.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter (with eggs) on cookline prep table held at room temperature at 75 degrees fahrenheit . stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses in cookline fliptop cooler at 55 degrees fahrenheit . stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individual butter cups at 80 degrees fahrenheit held at room temperature on counter. stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. seafoods . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafoods over ham in reach-in cooler in kitchen . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. rae shell eggs over raw seafoods in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed small flying insects in basement food prep / food storage area.
- Critical - Observed toxic item stored by utensils. teak ckeaner stored with milk/cream containers in server station on shelf. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed the following foods, all in same non-functioning fliptop reach-in cooler on cookline: cheeses at 58 degrees fahrenheit, butter at 58 degrees , heavy cream at 61 degrees , chicken at 60 degrees , hot dogs at 60 degrees , sausages at 60 degrees , cooked vegetables at 60 degrees fahrenheit. stop sale order issued. Repeat Violation. Notes at callback Inspection: observed raw comminuted beef patties at 46 degrees fahrenheit, heavy cream at 45 degrees fahrenheit, cooked peppers/vegetables at 46 degrees fahrenheit all in bottom of the cookline reach-in cooler (same cooler not properly working at original and callback inspection) at callback inspection. All items were placed in this unit within 2 hours and were timemarked with 4 hour limit at callback inspection, as per Inspector approval for this time only, and must be discarded within remaining 2 hours. All ph foods (cheeses) in top of this cooler (fliptop) area are at 41 degrees fahrenheit.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline (fliptop) reach-in cooler at 59 degrees ambient air temperature. Note: do not use this unit until repaired/able to properly maintain foods at 41 degrees fahrenheit or below. Stop sale issued. Repeat Violation. Observed same cooler at 45 degrees ambient air temperature at callback Inspection. ***** NOTE: DO NOT USE THIS COOLING UNIT UNTIL IT IS ABLE TO PROPERLY MAINTAIN ALL FOODS AT 41 DEGREES FAHRENHEIT OR BELOW !!! *****
- Critical - Violation: 08A-11-1 Observed beer bottle stored in ice used for drinks. in ice bin with drinkice at bar. Corrected On Site and ice was discarded. Repeat Violation. Note at callback Inspection : Observed bottle/ liquor bottle in drinkice at bar at callback inspection.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. metal/cocktail shaker and plastic cups and drink cups without handles used to scoop ice at bar. no ice scoop at bar. Repeat Violation.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. in ice machine by prep room by walk-in cooler.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. in ice machine by prep room by walk-in cooler. Notes at callback Inspection : both ice machines with heavy slimy build-up. Also, observed slime on drinkice / mixed into drinkice in ice machine at callback Inspection. Made Manager discard the ice.
- Critical - Violation: 22-20-1 Observed heavy buildup of slime in the interior of ice machine. ice machine by bar. Notes at callback Inspection : very HEAVY build-up of slime and black debris / slime at callback inspection.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 25-05-1 Observed single-service articles improperly stored. plastic knifes and forks in kitchen on expo station in container on server's side not stored with handles facing one-way to allow proper handling by handles only.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 5 dead roaches (1 large, 4 small) in closet/storage room by cookline and 14 dead roaches plus several dead bugs(small and juvenile) in food prep area by walk-in cooler in basement off hallway. Repeat Violation. Notes at callback Inspection : observed 4 dead roaches in same closet/storage room by cookline.
- Critical - Violation: 35A-07-1 Observed small flying insects in kitchen on cookline and in dishwash area and in prep room off hallway by walk-in cooler.
- Violation: 37-02-1 Observed hole in wall. in ladies bathroom behind toilet.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hoodfilters and fire suppression lines.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 6+ at time of inspection . Note at callback Inspection : observed 5 employees working and no certified food manager on duty.
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5/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline (fliptop) reach-in cooler at 59 degrees ambient air temperature. Note: do not use this unit until repaired/able o properly maintain foods at 41 degrees fahrenheit or below. Stop sale issued. Repeat Violation..
- Equipment and utensils not properly air-dried. food storage containers in dishwash area.
- Floors not maintained smooth /durable and not easy cleanable. in food prep room off hallway by walk-in cooler.
- Critical - Hot water not provided/shut off at employee hand wash sink. at handwash sink in food prep room by walk-in cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6+ at time of inspection .
- Critical - No handwashing sign provided at a handsink used by food employees. handwash sink in food prep room off hallway by walk-in cooler.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguard .
- Observed attached equipment soiled with accumulated grease. hoodfilters and fire suppression lines.
- Critical - Observed beer bottle stored in ice used for drinks. in ice bin with drinkice at bar. Corrected On Site and ice was discarded. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. in ice machine by prep room by walk-in cooler.
- Observed clean utensils/equipment stored in dirty drawers and containers. cookline.
- Critical - Observed dead roaches on premises. 5 dead roaches (1 large, 4 small) in closet/storage room by cookline and 14 dead roaches plus several dead bugs(small and juvenile) in food prep area by walk-in cooler in basement off hallway. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed equipment in poor repair. walk-in freezer with heavy ice build-up.
- Critical - Observed heavy buildup of slime in the interior of ice machine. ice machine by bar.
- Observed hole in wall. in ladies bathroom behind toilet.
- Observed ice scoop with handle in contact with ice. in ice machine by prep room by walk-in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. metal/cocktail shaker and plastic cups and drink cups without handles used to scoop ice at bar. no ice scoop at bar. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed the following foods, all in same non-functioning fliptop reach-in cooler on cookline: cheeses at 58 degrees fahrenheit, butter at 58 degrees , heavy cream at 61 degrees , chicken at 60 degrees , hot dogs at 60 degrees , sausages at 60 degrees , cooked vegetables at 60 degrees fahrenheit. stop sale order issued. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk-in cooler. Corrected On Site.
- Observed single-service articles improperly stored. plastic knifes and forks in kitchen on expo station in container on server's side not stored with handles facing one-way to allow proper handling by handles only.
- Critical - Observed small flying insects in bar area.
- Critical - Observed small flying insects in kitchen on cookline and in dishwash area and in prep room off hallway by walk-in cooler.
- Observed wall in disrepair. wall peeling and ot easy cleanable. in food prep room off hallway by 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 pasta, ribs, rice, pork, beef, sauces, cooked vegetables, potatoes in walk-in cooler. Note: nothing date marked throughout cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
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3/26/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. kitchen. Repeat Violation.
- Critical - Violation: 08A-11-1 Observed food stored in ice used for drinks. bottle and beer can in drink ice at bar. ice was discarded. Note: observed several beer cans and bottles in drinkice at bar at callback inspection.
- 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. when putting on and changing gloves. Corrected On Site.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Violation: 14-33-1 Observed equipment in poor repair. standing water inside reach-in coolers. several. Corrected On Site.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Corrected On Site. Repeat Violation. Note: still heavily encrusted at callback inspection.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers/containers. heavyly soiled drawer with utensils on cookline.
- Critical - Violation: 32-04-1 Bathroom not enclosed with self-closing doors. Note: still no selfclosing doors at Both bathrooms.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 3 in food prep area under coolers,shelfs. Observed over 30 dead roaches in storage room by cookline and a glueap full of dead roaches in storage room.
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11/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in coolers on cookline at 55 degrees ambient air temperature. This violation must be corrected by : 11/15/2011.
- Critical - Handwash sink not accessible for employee use at all times.purse stod inside handwash sink at bar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. kitchen. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Critical - Observed dead roaches on premises. 3 in food prep area under coolers,shelfs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. standing water inside reach-in coolers. several. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. bottle and beer can in drink ice at bar. ice was discarded. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. astic cup used to scoop drink-ice at server station by bar. 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. drink-ice scooped with drink-cup at kitchen server station. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tunasalad at 45 degrees, chicken salad at 50 degrees, raw chicken at 50 degrees, turkey at 45 degrees, ham at 49 degrees. observed all items in reach-in cooler on cookline. all items were time marked immediately with 4 hour limit and must be discarded within remaining 1 hour. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. pork. Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach in spraybottle in kitchen.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 This violation must be corrected by : 05/02/11.
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5/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line
- Critical - Handwashing cleanser lacking at handwashing lavatory.Cook line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop- Basement level-
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/02/11.
- Critical - No handwashing sign provided at a handsink used by food employees.Server line and cook line
- 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 This violation must be corrected by : 05/02/11.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces / cardboard /
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor. Walk in freezer- Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Small oven
- Observed leaking pipe at plumbing fixture. Faucet in disrepair-
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs overcheese in reach on cooler Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Coconut- Basement level Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Observed wall in disrepair.Basement level-
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/25/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01/23/11.
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11/24/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Raw chicken and cole slaw
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 01/2 /11. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 51- raw chicken at 65*F-stop sale issued-
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by server line- 2-drawer by cook line-3 by hand washing sink
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. Reach in freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. This violation must be corrected by : 11/24/10.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01/23/11.
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11/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. By server area This violation must be corrected by : 05/18/10.
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6/10/2010 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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5/21/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood and plant food in reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoops
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers/ Employees should wash hands at bar area until hand washing sink is properly installed . Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair . Door under microwave table
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. By server line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All shelves in kitchen
- Observed single-service articles improperly stored. To go box stored over uncleaned shirts
- Critical. Hand sink missing in food preparation room or area. By server area This violation must be corrected by : 05/18/10.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Floors not maintained smooth and durable.
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Observed ceiling soiled with accumulated grease.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
- Observed personal care item stored with food. Gym bag stored by condiments
- Carbon dioxide/helium tanks not adequately secured.
- No plan review submitted and renovations in progress. Side kitchen has a opening without door. This violation must be corrected by : 05/18/1.
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in freeer
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10/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in freeer
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed residue build-up on nonfood-contact surface.Shelves by cook line
- Observed grease accumulated under cooking equipment.
- Critical. Observed toxic item stored by food. Corrected On Site.
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10/26/2009 | Routine - Food | Warning Issued |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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