- Basic - Condensation or other drainage not disposed of according to law.Reach in on cookline. **Warning**
- Intermediate - Buildup of soiled material and rust on racks in the reach-in cooler. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Upstairs bathroom. **Warning**
|
09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving.Around kitchen area. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.Outside **Repeat Violation** **Warning**
- Basic - Condensation or other drainage not disposed of according to law.Reach in on cookline. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.At time of inspection refrigeration unit under repair. **Warning**
- Basic - Food stored on floor.Walk in freezer. **Repeat Violation** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Shelf under steam table soiled with food debris. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Bar **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.grouper,mahi ceviche. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.1 live roach in dish wash area.1 live roach in bar upstairs. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.4 dry under the large white bin. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on the exterior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.spice racks. **Repeat Violation** **Warning**
- Intermediate - Buildup of soiled material and rust on racks in the reach-in cooler. **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. Cheese dip **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Upstairs bathroom. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.ice machine does not fully close. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink.Bar **Corrected On-Site** **Warning**
|
09/17/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated food debris.Around the kitchen.
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). **Repeat Violation**
- Basic - Drain cover(s) missing.kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves.Can rack.
- Basic - Food storage container/container lid cracked or broken.Ice machine lid does not close completely.
- Basic - Food stored in holding unit not covered.Key lime pie
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No copy of latest inspection report available.
- Basic - Shelf over preparation table soiled with food debris.Plate shelf
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.Bar **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Spice and seasoning jugs shelves.
- 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. Parmesan cheese, key lime pie, fish dip
- Intermediate - Soil residue in food storage containers.Large white containers
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Beverage tubing/cold plate not separated from stored ice. **Repeat Violation** **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation** **Warning**
|
12/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Beverage tubing/cold plate not separated from stored ice. **Repeat Violation** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.Pans outside area. **Warning**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- 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. **Warning**
- Basic - Food stored in holding unit not covered.Tuna **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation** **Warning**
- Basic - Paper towel used as liner for food container. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.Located at front near glass doors. **Repeat Violation** **Warning**
- Basic - Wall in disrepair.cookline **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles **Corrected On-Site** **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.Spice shelves **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 - 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. Turkey **Corrected On-Site** **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.Dips **Warning**
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10/8/2013 | Routine - Food | Warning Issued |
- BEVERAGE TUBING/COLD PLATE NOT SEPERATED FROM STORE ICE
- CONSUMER ADVISORY ON RAW/UNDERCOOKED ANIMAL PRODUCTS
- FLOORS NOT MAINTAINED SMOOTH AND DURABLE
- NO HANDWASHING SIGN PROVIDED AT A HANDSINK USED BY FOOD EMPLOYEES
- NO HANDWASHING SIGN PROVIDED AT A HANDSINK USED BY FOOD EMPLOYEES
- OBSERVED CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE
- OBSERVED WALL IN DISREPAIR END OF COOKLINE
|
10/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishwash area shelves with rust that has pitted the surface. **Repeat Violation**
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.Rusted hot water tank
- Basic - Food debris accumulated on kitchen floor.Around/under Pepsi products
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dishwash area
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.Sliding door **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.Server station **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation.Romaine Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Pasta Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.dishwash area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the dishwash area
- Observed ceiling soiled with accumulated food debris.Around kitchen
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.Server station
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Knives Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repairRusty hot water tank
- Observed single-service articles stored without protection from contamination.Unwrapped straws Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed worn, torn and/or soiled floors/carpeting.Broken drain cover in kitchen next to canned goods
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Bottom of sliding door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken,crab salads
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.squeeze ottles
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Forks
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Bar Corrected On Site.
- Critical - Observed a gas applianceWater heater rusted. For reporting purposes only.
- Critical - Observed accumulation of debris on drainboards or equivalent.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.Bottom row of can rack
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Kitchen shelves Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed wall soiled with accumulated black debris in kitchen area. Corrected On Site.
- Observed worn, torn and/ofloors broken tile in dishwash area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Lag gap to kitchen door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Salad dressings
- Critical - Working containers of food removed from original container not identified by common name.Squeeze bottles and white bins
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- 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. JANET YOUNG, HAROLD BETANCO
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface. LINEN CLOTH IN CONTACT WITH LETTUCE
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE HANDLING SOILED and CLEAN DISHES WITHOUT WASHING HANDS Repeat Violation.
- Critical - Observed food stored on floor. BAG OF POTATOES ON FLOOR
- Critical - Observed food stored on floor. PLASTIC BUCKET WITH SEAFOOD IN WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. KITCHEN STORAGE SHELVES
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SAUCES/DRESSINGS BEING DISPENSED WITH PLASTIC CONTANERS
- Observed leaking pipe at plumbing fixture. AT 3 COMPARTMENT SINK IN BAR AREA
- Critical - Observed rodent activity as evidenced by rodent droppings found. 15 PLUS DRY RODENT DROPPINGS FOUND IN THE KITCHEN AREA
- Critical - Observed rodent activity as evidenced by rodent droppings found. 5 FRESH RODENT DROPPINGS FOUND IN BAR UPSTAIRS
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10/20/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisions of s. 509.032(4), FS.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - (c) Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under Sections 4-602.11 and 4-702.11;
- EQUIPMENT Openings, Closures and Deflectors. (A) A cover or lid for EQUIPMENT shall overlap the opening and be sloped to drain. (B) An opening located within the top of a unit of EQUIPMENT that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch. (C) Except as specified under Paragraph (D) of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending into EQUIPMENT shall be provided with a watertight joint at the point where the item enters the EQUIPMENT. (D) If a watertight joint is not provided: (1) The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from FOOD openings; and (2) The opening shall be flanged as specified under Paragraph (B) of this section.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Prohibition. While preparing food, food EMPLOYEES' may not wear jewelry including medical information jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
- Critical - SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- UTENSILs, CONSUMER Self-Service. A FOOD dispensing UTENSIL shall be available for each display container displayed at a CONSUMER self-service unit such as a buffet or salad bar.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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7/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. COOKED ONIONS
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. CONTAINER IN RICE BIN Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. DOWNSTAIRS BAR
- Critical - Observed buildup of slime/soil on soda dispensing nozzles.
- Critical - Observed cloth used as a food-contact surface. CLOTHS ON TOP OF COOKED PASTA Corrected On Site.
- Critical - Observed dead roaches on premises. 2 DEAD ROACHES ON THE FLOOR OF UPSTAIRS BAR Repeat Violation.
- Critical - Observed dead roaches on premises. 4 DEAD ROACHES BEHIND WALK IN COOLER ON THE FLOOR
- Critical - Observed dead roaches on premises. 5 DEAD ROACHES IN DRY FOOD STORAGE AREA
- Critical - Observed food being cooled by nonapproved method. COOLING PASTA COVERED
- Critical - Observed food stored on floor. IN WALK IN COOLER
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. THE ONE IN FRONT OF COOKLINE
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. IN REACH IN FREEZER
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. PORK ON TOP OF FISH
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. CHLORINE CONCENTRATION Corrected On Site.
- Observed single-service items stored on floor. TO GO FOAM CONTAINERS
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. BAGS OF FLOUR and RICE OPENED IN FRY FOOD STORAGE WHERE DEAD ROACHES WERE FOUND
- Critical - Observed toxic item stored by single service articles. GLASS CLEANER BY NAPKINS
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL FOODS SUCH AS MUSHROOMS, SAUCES, BROCCOLI and COOKED/REFRIGERATED PASTA FROM THE DAY BEFORE
- Observed unnecessary items on the premise.
- Observed waste line passing through ice storage bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED PORK
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED POTATOES
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED PASTA, COOKED POTATOES, PREPARED SHELL EGGS MIXTURE SAUCE.
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2/24/2011 | Complaint Full | Administrative complaint recommended |
- Violation: 14-28-1 Beverage tubing/cold plate not separated from stored ice.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. MAIN BAR This violation must be corrected by : 11/29/2010.
- Critical. Violation: 35A-07-1 Observed small flying insects in bar area.
- Violation: 36-13-1 Observed grease/food debris accumulated under cooking equipment.
- Violation: 37-05-1 Observed walls soiled with accumulated food debris. KITCHEN AREAS
- Critical. Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only.
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9/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented/rusted cans.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Beverage tubing/cold plate not separated from stored ice.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed ice scoop holster surface soiled.
- Observed soda gun holster with accumulated slime/debris.
- Observed clean equipment stored on floor. CUTTING BOARDS Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink. UPSTAIRS BAR
- Critical. Hot water not provided/shut off at employee hand wash sink. UPSTAIRS BAR
- Critical. Water pressure lacking at fixtures that requires the use of water. HWS IN UPSTAIRS BAR
- Critical. Hand sink missing in food preparation room or area. MAIN BAR This violation must be corrected by : 11/29/2010.
- Critical. Observed dead roaches on premises. 5 PLUS DEAD ROACHES IN UPSTAIRS BAR AREA
- Critical. Observed small flying insects in bar area.
- Observed grease/food debris accumulated under cooking equipment.
- Observed holes in walls.
- Observed walls soiled with accumulated food debris. KITCHEN AREAS
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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9/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dressing/Veg. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in coolers.Pork/beef. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.Towel in refrigerator with food.
- Critical. Observed cloth used under cutting boards.
- 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.
- In-use utensil not stored on a clean surface. Ice scoop on top of ice machine.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs in trash can. Corrected On Site. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.All cutting boards.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.Ice machine.
- No copy of latest inspection report.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2010 | Routine - Food | Not available electronically |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.multidoor walkin,cookline 1,2 This violation must be corrected by : 10-28-2009 .
- Critical. Observed raw animal food stored over ready-to-eat food.eggs over rte
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on trashcan
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior/exterior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Hot and cold water not provided/shut off at employee hand wash sink.
- Observed unnecessary items stored in garbage enclosure.
- Observed wall soiled with accumulated black debris in kitchen area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease.fryer cabinets
- Observed dusty ceiling tiles/lights/ and/or air conditioning vent covers.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 6/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/12/2008 | Routine - Food | Warning Issued |
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