- No Violations Were Observed
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... Pots and pans prep area. As of 07/30/14 NOT COMPLIED **One Time 24 Hour Time Extension**
- Basic - Equipment in poor repair. WALK.IN.COOLER... Is Not Maintaining Foods At 41° or Below ...raw beef portions 48° deli-ham 47° ground beef 46° red sauces 46° cheeses46° AMBIENT TEMPERATURE 52° SINGLE GLASS DOOR Pepsi COOLER... Is Not Maintaining Foods At 41° or Below sliced pepperoni 56° cooked ground meat 55° blue cheese crumbles 56 ° sliced ham 57° sliced salami 60° AMBIENT TEMPERATURE 60° As of 07/30/14 NOT COMPLIED. ...WALK.IN.COOLER ... Cooked sausage 47° ... Cooked eggplant 47° ... Deli-Ham 47° ... Salami 47° Red sauce 48° Shredded cheeses 47° Portobello mushrooms 47° AMBIENT TEMPERATURE 44° **One Time 24 Hour Time Extension** As of 07/30/14 NOT COMPLIED ...SINGLE GLASS DOOR Pepsi COOLER... Is Not Maintaining Foods At 41° or Below... Green salads 61° **One Time 24 Hour Time Extension**
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. ... bagged and loose trash/garbage on ground outside back door. **Repeat Violation** ... As of 07/30/14 NOT COMPLIED. **One Time 24 Hour Time Extension**
- Basic - Light not functioning. In WALK.IN.COOLER, Light is shorted out.. There is NO lighting. ... As of 07/30/14 NOT COMPLIED. **One Time 24 Hour Time Extension**
- Basic - Nonfood-contact equipment in poor repair. ... As of 07/30/14 NOT COMPLIED. WALK.IN.COOLER Not Maintaining Foods at 41° or Below. ... Cooked sausage 47° ... Cooked eggplant 47° ... Deli-Ham 47° ... Salami 47° Red sauce 48° Shredded cheeses 47° Portobello mushrooms 47° AMBIENT TEMPERATURE 44° **One Time 24 Hour Time Extension**
- Basic - Open dumpster lids. ... As of 07/30/14 NOT COMPLIED. **One Time 24 Hour Time Extension**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH.IN.COOLER... (PizzaMakeUpTableUndercounter) grilled chicken 48° chicken wings 52° raw beef portions 58° tuna salad 57° calamari 50° AMBIENT TEMPERATURE 50° ...REACH.IN.COOLER... (SingleGlassDoorPepsi) sliced pepperoni 56° cooked ground meat 55° blue cheese crumbles 56 ° sliced ham 57° sliced salami 60° AMBIENT TEMPERATURE 60° ...WALK.IN.COOLER... raw beef portions 48° deli-ham 47° ground beef 46° red sauces 46° cheeses46° AMBIENT TEMPERATURE 52° As of 07/30/14 NOT COMPLIED. WALK.IN.COOLER ... Cooked sausage 47° ... Cooked eggplant 47° ... Deli-Ham 47° ... Salami 47° Red sauce 48° Shredded cheeses 47° Portobello mushrooms 47° AMBIENT TEMPERATURE 44° **One Time 24 Hour Time Extension** As of 07/30/14 NOTOMPLIED. FRONT REACH IN COOLER COLD TABLE... beef portions 48° chicken breasts 48° calamari 45° **One Time 24 Hour Time Extension** As of 07/30/14 NOTOMPLIED ...REACH.IN.COOLER... (SingleGlassDoorPepsi) Green Salads at 61°
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation** As of 07/30/14 NOT COMPLIED. **One Time 24 Hour Time Extension**
- Intermediate - Slicer blade guard soiled with old food debris. As of 07/30/14 NOT COMPLIED. **One Time 24 Hour Time Extension**
- Intermediate - Slicer blade soiled with old food debris. ... As of 07/30/14 NOT COMPLIED. **One Time 24 Hour Time Extension**
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07/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Along all walls and behind/ beneath equipment and shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... Pots and pans prep area.
- Basic - Equipment in poor repair. WALK.IN.COOLER... Is Not Maintaining Foods At 41° or Below ...raw beef portions 48° deli-ham 47° ground beef 46° red sauces 46° cheeses46° AMBIENT TEMPERATURE 52° SINGLE GLASS DOOR Pepsi COOLER... Is Not Maintaining Foods At 41° or Below sliced pepperoni 56° cooked ground meat 55° blue cheese crumbles 56 ° sliced ham 57° sliced salami 60° AMBIENT TEMPERATURE 60°
- Basic - Food stored on floor. ... WALK.IN FREEZER floor soiled with food on floor and atop inverted plastic crates not allowing for easy cleaning beneath.. ... WALK.IN.COOLER... cheeses
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. ... bagged and loose trash/garbage on ground outside back door. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. ... Along all walls and behind/beneath equipment and shelving
- Basic - Light not functioning. In WALK.IN.COOLER, Light is shorted out.. There is NO lighting.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. ... The prior approved access through next door bay of strip mall is now a construction site not allowing access. **Repeat Violation**
- Basic - Open dumpster lids.
- Basic - Walk-in cooler/walk-in freezer floor soiled. ... WALK.IN FREEZER floor soiled with food on floor and atop inverted plastic crates not allowing for easy cleaning beneath.. **Repeat Violation** ... WALK.IN.COOLER floor soiled with food on floor and broken tiles partly covered by soiled plywood. The walk.in.coolerfloor is not smooth and easily cleanable.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH.IN.COOLER... (PizzaMakeUpTableUndercounter) grilled chicken 48° chicken wings 52° raw beef portions 58° tuna salad 57° calamari 50° AMBIENT TEMPERATURE 50° ...REACH.IN.COOLER... (SingleGlassDoorPepsi) sliced pepperoni 56° cooked ground meat 55° blue cheese crumbles 56 ° sliced ham 57° sliced salami 60° AMBIENT TEMPERATURE 60° ...WALK.IN.COOLER... raw beef portions 48° deli-ham 47° ground beef 46° red sauces 46° cheeses46° AMBIENT TEMPERATURE 52°
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. ... rear prep area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front pizza make-up area.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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07/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/3/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Not observed on 01/30/14
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... STEAM.TABLE.BAIN.MARIE.HOLDING.CABINET... Sausage and Meatballs in sauce 118 - 124 **Corrective Action Taken** ... On 01/30/14 temperatures on steam.table/bain.marie of sauces and meatballs were 107° - 110° Note: Temperatures Controls were again reviewed with operator. It is understood that any repeat temperature violations will result in the filing of an immediate administrative complaint.
- 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. ... One shift employee had a current SafeStaff card in pocket. There was no other verification of employee training. ... Food Safety training for all employees will be completed before the next unannounced inspection.
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1/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Bathroom not conveniently located and accessible to employees.
- Basic - Clean equipment stored on floor. ... Frozen Cooling Paddle stored on heavily soiled WALK.IN.FREEZER floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... Top shelves china wares and single service items not stored inverted.
- Basic - Cutting board has cut marks and is no longer cleanable. ... On pizza table near hot sauces
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage in pizza prep table cooler.
- Basic - Employee personal items stored in or above a food preparation area. ... Cellphone on prep shelf above pizza table with single service items, foil wraps, pans and disposable gloves.
- Basic - Food stored on floor. ... In walk in cooler. Including a full hotel pan of what appears to be lasagna and a bus tub of marinating chicken.
- Basic - Garbage on the ground and/or pad around dumpster. Area has heavy infestation of flying insects.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - Walk-in cooler/walk-in freezer floor soiled. WALK.IN.COOLER and WALK.IN.FREEZER floors Heavily Soiled.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... STEAM.TABLE.BAIN.MARIE.HOLDING.CABINET... Sausage and Meatballs in sauce 118° - 124° **Corrective Action Taken**
- High Priority - Raw animal food stored over ready-to-eat food. ... Raw calamari and meatballs above red sauce and ready to eat cut vegetables.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink in rear prep area. **Corrected On-Site**
- 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. ... One shift employee had a current SafeStaff card in pocket. There was no other verification of employee training.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Includng in walk.in.cooler, cheeses, pasta, cut vegetables. **Some Corrected On-Site** **Corrected On-Site**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ...pots, pans, single service containers.
- Basic - Food stored on floor. Bin of raw chicken. Multiple other containers of ready to eat foods were **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In WALK.IN.FREEZER, Ice Paddle stored n floor.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometers in holding units. ... WALK.IN.COOLER... REACH.IN.COOLER (next to can opener) REACH.IN.COOLER (pizza make-up area). **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. ... Single Glass Door Pepsi Cooler - All Shelves Rusted and Pitted.
- Basic - Wall in disrepair. ... In dry food storeroom.
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... In kitchen ceiling light fixtures.
- Intermediate - Handwash sink not accessible for employee use at all times. ... In food prep/warewash area Handwash sink completely blocked by wrapped bales of unfolded corrugated pizza boxes. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. ... Used to store spray bottle.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Food prep/WAREWASH area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ... One safe-staff card was presented. Five employees on duty. One presented CFM CERTIFICATION.
- 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, cut vegetables, shredded cheeses, grilled chicken. ... REACH.IN.COOLER... (Repackaged sliced ham ans sliced salami). **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. ... Near rear exit door, ABC Extinguisher Discharged.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. ... "K-ClassPortable Extinguisher on floor beneath pizza prep area.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad dressing Bain Marie.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook and pizza Bain maries
- Basic - Stored food not covered in walk-in cooler. Sauces **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water in the bottom of cook station Bain Marie and salad dressing Bain Marie **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. Lasagne in the freezer. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Above prep hand sink **Corrected On-Site**
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Prep area Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 11/11
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test paper.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- 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. To include delivery drivers, dishwashers or anyone that handles food or food contact surfaces.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Used with panini machine. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Walkin cooler.
- Critical - Observed food stored on floor. raw squid, raw chicken in the walkin cooler 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. Non-handled ceramic bowl used for scooping sugar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and spoons in the kitchen.
- Observed in-use utensil stored in unclean water, knives andspoons in the kitchen. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage in the pepsi reachin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage in the pepsi reachin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Demi glaze and soups. Corrected On Site.
- Observed unnecessary items on the premise. Broken bain marie cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza by the slice.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked sausage in the pepsi reachin cooler.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Glass salad reachin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cold cuts in a reachin cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs in the steamtable, Corrected On Site by turning up the heat.
- Critical - Working containers of food removed from original container not identified by common name. Flour Corrected On Site.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. This violation must be corrected by : 12/16/11.
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12/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - No conspicuously located thermometer in holding unit. Pizza prep
- 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. This violation must be corrected by : 12/16/11.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Observed untensil stored in toxic item, knife stored in soapy water, wiped off then used to cut food Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site by reheating.
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10/14/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Observed ceiling in disrepair. water damage stain in kitchen on ceiling tile.
- Observed equipment in poor repair. standing water inside (bottom) of reach-in cooler on cookline.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. griddle surfaces.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over pork in walk-in cooler. Note: beef was just delivered prior to Inspection and was properly stored immediately. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen.
- Critical - Observed unlabeled spray bottle. glass cleaner in spraybottle in dishwash area. Corrected On Site.
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5/27/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Leader-brand reach-in cooler (salad station). at 50 degrees ambient air temperature. Note: Do not use this unit until repaired/able to maintain 41 degrees or below. This violation must be corrected by : 04/09/2011.
- Critical - Violation: 32-04-1 Bathroom not enclosed with self-closing doors. bathroom. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink.
- Violation: 37-14-1 Observed ceiling in disrepair. ceiling tile broken in dishwash area. ceiling tiles with water damage stains in dishwash area.
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4/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with self-closing doors. bathroom. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Leader-brand reach-in cooler (salad station). at 50 degrees ambient air temperature. Note: Do not use this unit until repaired/able to maintain 41 degrees or below. This violation must be corrected by : 04/09/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. bathroom. Repeat Violation. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hoodfilters.
- Observed ceiling in disrepair. ceiling tile broken in dishwash area. ceiling tiles with water damage stains in dishwash area.
- Observed employee with no hair restraint. Corrected On Site. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozzarella cheeses in salad station reach-in cooler at 45 degrees. voluntarily discarded. Corrected On Site.
- Observed soiled reach-in cooler gaskets. Repeat Violation.
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2/10/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas, sauces, cooked vegetables, soup in walk-in cooler Repeat Violation.
- Critical. Observed food stored on floor. boxes of cheese in 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. in sugar container 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 bread crumb container
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler gaskets. frontline reach-in cooler
- Observed build-up of grease on nonfood-contact surface. hood and hoodfilters
- Observed clean utensils/equipment stored in dirty drawer. food storage container lids stored in dirty container. by walk-in freezer
- Observed clean utensils/equipment stored in dirty drawers/containers. clean utensils in dirty container. on prep table by dishwash area
- Cleaned and sanitized equipment / utensils not properly stored. several clean pots and pans stored on floor by dishwash area
- Critical. Handwash sink not accessible for employee use at all times. handwash sink by dishwash area blocked by pota and pans
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee bathroom
- Critical. No handwashing sign provided at a handsink used by food employees. employee bathroom
- Ceiling tile missing. above pizza station
- Observed wall soiled with accumulated grease. cookline
- Observed ceiling in disrepair. several ceiling tiles with water damage stains in dishwash and prep areas
- Wet mop not hung to dry. Repeat Violation.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lunchmeats, sausage cooked and cut on premises, cheeses in wic
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. breads in wif Repeat Violation.
- Critical. Observed food stored on floor. cheese, meatballs, chicken in wic Repeat Violation. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces and soup in wic Corrected On Site.
- Observed employee with no hair restraint. all in kitchen
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wash solution not clean.
- Observed soiled dry wiping cloth in use.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees. bathroom
- Observed wall soiled with accumulated grease. by prep table by mixer
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
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4/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit. Pepsi cooler
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Walk in cooler fan covers rusting
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor. Walk in freezer
- Observed attached equipment soiled with accumulated food debris. Walk in cooler fan covers
- Wall not smooth and easily cleanable. Coving walk in cooler
- Observed attached equipment soiled with accumulated grease. Hood filters.
- Observed hole in ceiling. Missing ceiling tile.
- Observed ceiling in disrepair.
- Critical. Manager lacking proof of Food Manager Certification. Food Manage s card must be kept on premises.
- 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.
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9/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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