- Basic - Condensation or other drainage not disposed of according to law.(outside ice machine)
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Gaskets with slimy/mold-like build-up.(waffle cooler) **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair.(true reach in on cooks line)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(spinach)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Pancake mix 61°F, French toast wash 55°F, cooked potato 88°F, Diced ham 47°F, sliced Turkey 50°F, cooked mushrooms 47°F, spinach 49°F, sausage links 45°F, )items moved to working refrigeration unit or stop sale issued.(9/11 diced ham 46°F, sliced turkey 45°F, feta 49°F, crab meat 48°F, hollandaise 49°F, )
- High Priority - Vacuum breaker missing at hose bibb.(outside back door) **Repeat Violation**
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09/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Condensation or other drainage not disposed of according to law.(outside ice machine)
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.(mouthwash) **Corrected On-Site** **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing.
- 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.(dish room)
- Basic - Gaskets with slimy/mold-like build-up.(waffle cooler) **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. (Cooks line) **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair.(true reach in on cooks line)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(spinach)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(sausage links)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Sausage links)
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Pancake mix 61°F, French toast wash 55°F, cooked potato 88°F, Diced ham 47°F, sliced Turkey 50°F, cooked mushrooms 47°F, spinach 49°F, sausage links 45°F, )items moved to working refrigeration unit or stop sale issued.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.(outside back door) **Repeat Violation**
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09/10/2014 | Routine - Food | Administrative complaint recommended |
- 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 - Light shield damaged/in disrepair.(above cooks line) **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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.(some items) **Warning**
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6/12/2014 | Routine - Food | Call Back - Complied |
- 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 - Employee personal items stored in or above a food preparation area.(cell phone) **Corrected On-Site** **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Light shield damaged/in disrepair.(above cooks line) **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Canadian bacon 46°F, burgers 47°F, coleslaw 45°F, quiche 46°F, Diced ham 46°, breaded beef 46°F, )all items moved to other units **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(hollandaise 128°F, )reheated to 165°F, **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(comminuted beef over cooked bacon) **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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.(some items) **Warning**
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6/11/2014 | Routine - Food | Warning Issued |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Leaking pipe at plumbing fixture.(3 compartment sink )
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.(back door nearest reach in freezers)
- Basic - Soiled reach-in cooler gaskets.(reach in on cooks line and reach in under waffle makers)
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(0 ppm on cooks line) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Hollandaise 46°F, )
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Grease interceptor/trap overflowing onto floor/ground.(evidence of small leak or overflow from grease interceptor under 3 compartment sink )
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Hollandaise 46°F, )
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(hollandaise sauce 126°F, had cook reheat to 165°F, ) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(log of comminuted beef laying on top of sliced ham and turkey)
- High Priority - Vacuum breaker missing at hose bibb.(spigot next to water softener )
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(Hollandaise 46°F, item was also covered)
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Equipment in poor repair.(standing water in cooler 2 door below waffle prep area) **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.(table for toaster oven) **Warning**
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Old labels on containers . **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(3door stand up) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.(ice bin) **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Cooler cooked onions 51F, tuna 50F, seafood mix 49F, chicken salad 51F, potatoes 46F, crab meat 46F, )see stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Cook sausage 71F, sausage patty 79F, cook discarded items at his own accord) **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(Cooler cooked onions 51F, tuna 50F, seafood mix 49F, chicken salad 51F, potatoes 46F, crab meat 46F, ) **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
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1/8/2014 | Routine - Food | Call Back - Complied |
- 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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Equipment in poor repair.(standing water in cooler 2 door below waffle prep area) **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.(table for toaster oven) **Warning**
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Old labels on containers . **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(3door stand up) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.(ice bin) **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Cooler cooked onions 51°F, tuna 50°F, seafood mix 49°F, chicken salad 51°F, potatoes 46°F, crab meat 46°F, )see stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Cook sausage 71°F, sausage patty 79°F, cook discarded items at his own accord) **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(Cooler cooked onions 51°F, tuna 50°F, seafood mix 49°F, chicken salad 51°F, potatoes 46°F, crab meat 46°F, ) **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.(employee bathroom did not exceed 88°F, ) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
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11/13/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
9/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Filters are scheduled for cleaning this week. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. On cart in private/overflow dining room. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- Intermediate - Employee filled coffee pot at handwash sink. **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. New manager does not yet have Certified Food Manager card. **Warning**
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6/25/2013 | Routine - Food | Warning Issued |
- Basic - Duct tape used to repair nonfood-contact surface. Handle on 2 door reach in cooler near expo line
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen when close
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Lower reach in cooler in dry storage area soiled with rust and old food debris
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4/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bags of potatoes Outside dry storage area Cases of coffee
- Basic - Duct tape used to repair nonfood-contact surface. Handle on 2 door reach in cooler near expo line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Throughout the kitchen
- Basic - Equipment in poor repair. Deli style cooler door on cooks line
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen when close
- Basic - In-use knife/knives stored in crack between equipment and wall. Strainer for pooched eggs hanging on stove range
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Through tout all coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in kitchen
- Basic - Old labels stuck to food containers after cleaning. On shelf in dish machine area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hamburgers patties on prep table near back door Soup on prep table near can opener **Corrected On-Site**
- Basic - Raw animal food not properly separated from unwashed produce. Raw shell eggs stored next to produce inside 3 door True reach in cooler
- Basic - Single-service items stored on floor in outside dry storage area. Cases of paper cups,paper plates, napkins, plastic cutlery
- Basic - Wall soiled with accumulated grease. In the kitchen on cooks line near toaster and in prep area near dish machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen
- Basic - Working containers of food removed from original container not identified by common name. Containers with cereal under coffee station
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under coffee station in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage patties 47?F in container on prep table on cooks line Hollandaise sauce 120?F Pancake batter 48?F
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Lower reach in cooler in dry storage area soiled with rust and old food debris
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In employees restroom
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/4/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen; next to coffee machine
- 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. waitress wiped hands on damp cloth prior to removing plates from window and serving to public
- Observed food debris accumulated on kitchen floor. broken glass on floor next to reach in freezer; dry storeroom
- Critical - Observed food stored in a prohibited area. employee foods store in cooler next to and above foods to be served to the public
- Critical - Observed hand wash sink used for purpose other than washing hands. filling coffee pots at handwash sink next to coffee machine
- Critical - Observed raw animal food stored over cooked food. raw beef above cooked potatoes ; 3 door true cooler
- Critical - Observed raw animal food stored over cooked food. raw burger patties above cooked chicken - beverage air cooler Corrected On Site.
- Observed single-service items stored on floor. opened case of foam take out containers - dry storeroom
- Observed single-service items stored on floor. partial sleeve of drink cup lids lying on floor in broken glass next to reach in freezer - dry storeroom
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. raw shell eggs Corrected On Site.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.[+200]
- Food-contact surface not smooth and easily cleanable.[rusted reachin cooler shelving] Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.[dishmachine area] Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice on top of machine ]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[soiled cardboard lining storage shelf]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[wait pickup area] Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[storage table/shelving in front of TRUE 2-door upright cooler]
- Critical - Observed food stored on floor.[bag of onions and boxes of food in storage room]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[and around lid]
- Observed nonfood-grade containers used for food storage.[ice in kitchen ]
- Observed upright cooler gasket torn/in disrepair.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[handled shell eggs and bread with same glove] Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.[+300] Corrected On Site. Repeat Violation.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Condensation or other drainage not disposed of according to law.[outside drain from condensation line overflowing]
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of upright freezer soiled with accumulation of food residue.[rear storage room]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong/300-400ppm chlorine] Corrected On Site.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.[reheated product] Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[bread cutting table] Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.[handling bread]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
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3/10/2011 | Routine - Food | Administrative complaint recommended |
- Exhaust fan inoperable in bathroom.[rear unisex bathroom]
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.[bread cutting table]
- Critical - No conspicuously located thermometer in holding unit.[small reachin ]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[bread cutting table] 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.[peeling boiled potatoes] Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed equipment in poor repair.[damaged reachin cooler door]
- Observed equipment in poor repair.[rusted shelving ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[storage cooler]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.[customer walked through kitchen on way to dining room]
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.[rusted shelving ]
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10/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.[overflow room] This violation must be corrected by : 10/24/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. This violation must be corrected by : 10/24/2010.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[white upright] This violation must be corrected by : 10/24/2010.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[plate used to scoop potatoes]
- Observed ice scoop with handle in contact with ice.
- Food-contact surface not smooth and easily cleanable.[rusted shelving ]
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.{SPOONS}
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hot water not provided/shut off at employee hand wash sink.[restroom]
- Observed water draining onto floor surface.[Hot-Water Heater/ Repair Technician is currently working on equipment ]
- Critical. Hand wash sink lacking proper hand drying provisions.[dishwash area] Corrected On Site.
- No copy of latest inspection report.
- 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 : 10/24/2010.
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8/23/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name or expiration date.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Pre baked quiche cooling in ambient air at 104 .Product baked aT 7:30am time temped 9:10am Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.Bag of p made blueberry pancake mix in prep room Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit.Whole shell eggs and deli meat on same rack in r.i.cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.Sanitizer bucket set up but not used.
- Critical. Observed soiled reach-in cooler gaskets.Back hallway r.i.cooler.
- Critical. Observed soil buildup inside ice bin at outdoor ice machine.
- Observed gaskets with slimy/mold-like build-up.Deli style cooler on cook line.
- Observed utensils stored in crevices between equipment.Cook line at deli cooler.
- Critical. No handwashing sign provided at a handsink used by food employees.Kitchen area.
- Critical. Observed screen door proppEd open in kitchen. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.Hood filters on cook linE.
- Observed ceiling soiled with accumulated dust in prep area.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
| No report available. | 12/8/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/18/2008 | Routine - Food | Warning Issued |
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