- No Violations Were Observed
|
12/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in reach in coolers and walk in cooler.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers, walk in cooler. Repeat Violation.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bakery area, drystorage. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, ham in an ice bath at the cookline. Corrected On Site. moved to a cooler.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. mazo balls on the steam table. Corrected On Site. reheated.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. empty cookline reach in cooler. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in a reach in freezer, raw eggs over desserts in the walk in cooler.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw eggs over cooked food in the cookline reach in cooler.
- Critical. Violation: 08A-28-1 Observed food stored on floor. walk in cooler, walk in freezer. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. walk in cooler. Repeat Violation.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress station, cookline. Corrected On Site. gloves, utensils.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bakery area.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline, icecream scoops. Corrected On Site. Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site. Repeat Violation.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-39-1 Observed dispensing equipment that allows contamination. no-handled cup inside flour container.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Violation: 21-17-1 Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Violation: 22-09-1 Food-contact surfaces not cleaned after being contaminationed. prep table, shelves on the bakery area. Repeat Violation.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. throughout the establishment . Repeat Violation.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer, grinder. Repeat Violation.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. throughout the establishment. Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves and prep table lower shelves. throughout the establishment. Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mopsink (outside), dumpster pad. Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. steamtable. Repeat Violation.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. women restroom.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable. throughout the establishment. Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. 3 compartment sink area.
- Violation: 37-01-1 Ceiling tile missing. hood area.
- Violation: 37-03-1 Observed wall in disrepair. dishwashing area. Repeat Violation.
- Violation: 37-11-1 Observed attached equipment in disrepair. vinyl seats in dinning area.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. prep areas. Repeat Violation.
- Violation: 37-14-1 Observed ceiling in disrepair. throughout the establishment. Repeat Violation.
- Violation: 37-14-1 Observed ceiling in disrepair. water damaged tiles in dinning area.
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
|
12/08/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in reach in coolers and walk in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers, walk in cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bakery area, drystorage. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, ham in an ice bath at the cookline. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mazo balls on the steam table. Corrected On Site. reheated.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. empty cookline reach in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in a reach in freezer, raw eggs over desserts in the walk in cooler.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked food in the cookline reach in cooler.
- Critical. Observed food stored on floor. walk in cooler, walk in freezer. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. walk in cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress station, cookline. Corrected On Site. gloves, utensils.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bakery area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline, icecream scoops. Corrected On Site. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup inside flour container.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Food-contact surfaces not cleaned after being contaminationed. prep table, shelves on the bakery area. Repeat Violation.
- Critical. Observed soil residue in storage containers. throughout the establishment . Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer, grinder. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. throughout the establishment. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. cookline equipment. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves and prep table lower shelves. throughout the establishment. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. mopsink (outside), dumpster pad. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. steamtable. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. women restroom.
- Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Critical. Observed dead roaches on premises. 6 dead roaches on cookline floor, 3 dead inside a cooler used as drystorage, 4 dead in the 3 compartment sink area, 5 dead at the dishwashing area, 2 dead on the back preparation area (next to water heater), 5 dead in drystorage area (next to water heater), 3 dead in waitress station, 5 dead at the front counter under soda machine, 1 dead in a men restroom, 2 dead at the bar. Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found. two live roaches on the cookline floor, more tha 50 live roaches under prep table in dishwashing area. Repeat Violation.
- Floors not maintained smooth and durable. throughout the establishment. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. throughout the establishment. Repeat Violation.
- Observed floor area(s) covered with standing water. 3 compartment sink area.
- Ceiling tile missing. hood area.
- Observed wall in disrepair. dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris.throughout establishment. Repeat Violation.
- Observed attached equipment in disrepair. vinyl seats in dinning area.
- Ceiling not smooth and easily cleanable. prep areas. Repeat Violation.
- Observed ceiling in disrepair. throughout the establishment. Repeat Violation.
- Observed ceiling in disrepair. water damaged tiles in dinning area.
- Critical. License expired within 30 days after expiration date.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
|
12/07/2010 | Routine - Food | Emergency order recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. drystorage. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at room temperature in the pizza station area. Corrected On Site. voluntarily discarded. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses, beef hash, mushroom in the cookline fliptop reach in cooler. Corrected On Site. moved to another unit or discarded. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. walk in cooler.
- Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation.
- Critical. Violation: 08A-28-1 Observed food stored on floor. onions, carrots in the walk in cooler. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. walk in cooler
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. icecream scoops. Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site. Repeat Violation.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. bakery area. Repeat Violation.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer, grinder. Repeat Violation.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves, bakery area.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. glassdoor reach in cooler.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing racks
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. portable fans.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. not inverted in drystorage
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. next to steamtable. Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mopsink (outside), dumpster pad.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline, Corrected On Site.
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 33-13-1 Observed non-bagged garbage in dumpster.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-08-1 Observed unnecessary items stored in garbage enclosure. obsolete equipment
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-15-1 Observed food debris accumulated on walk in cooler floor.
- Violation: 37-03-1 Observed wall in disrepair. dishwashing area.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. throughout the preparation areas.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Violation: 37-13-1 Observed hole in ceiling. over the water heaters.
- Violation: 37-14-1 Observed ceiling in disrepair. some damaged tiles.
- Critical. Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only. cookline
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
|
10/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. drystorage. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses, beef hash, mushroom in the cookline fliptop reach in cooler. Corrected On Site. moved to another unit or discarded. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at room temperature in the pizza station area. Corrected On Site. voluntarily discarded. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. walk in cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation.
- Critical. Observed food stored on floor. onions, carrots in the walk in cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. icecream scoops. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil residue in storage containers. bakery area. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer, grinder. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves, bakery area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. glassdoor reach in cooler.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing racks
- Observed residue build-up on nonfood-contact surface. portable fans.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. preparation tables lower shelves throughout the establishment. Repeat Violation.
- Observed single-service articles stored without protection from contamination. not inverted in drystorage
- Critical. Vacuum breaker mising at hose bibb. next to steamtable. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. mopsink (outside), dumpster pad.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline, Corrected On Site.
- Missing drain plug at dumpster.
- Observed non-bagged garbage in dumpster.
- Observed open dumpster lid.
- Observed unnecessary items stored in garbage enclosure. obsolete equipment
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed dead roaches on premises. 10 dead roaches in dishwashing area.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 8 dry rodent droppings in dishwashing area.
- Critical. Observed roach activity as evidenced by live roaches found. three live german roaches on dishwashing area.
- Critical. Observed the presence of insects, rodents, or other pests. observed one dead rodent in diswashing area and one dead rodent in back preparation area next to the backdoor. Corrected On Site. cleaned.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor. throughout preparation areas.
- Observed food debris accumulated on walk in cooler floor.
- Observed wall in disrepair. dishwashing area.
- Observed wall soiled with accumulated food debris. throughout the preparation areas.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed hole in ceiling. over the water heaters.
- Observed ceiling in disrepair. some damaged tiles.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. cookline
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
|
10/15/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared PHF in the WIC.
- Critical. Working containers of food removed from original container not identified by common name. drystorage
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at the pizza station. Corrected On Site. voluntarily discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatballs, sausages, burgers in glassdoor RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, mushroom, sauces in cookline RIC. less than 4h out of temperature according to PIC. Corrected On Site. moved to another unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at the cookline. Corrected On Site. moved to the WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline glassdoor RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC, waitress station, no PHF was observed inside this unit.
- Critical. Observed potentially hazardous food thawed at room temperature. soup. Corrected On Site. moved to a cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. drystorage
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked pasta in the WIF.
- Critical. Observed food stored on floor. WIF.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. coleslaw in the WIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline RIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoops
- 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. dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing glove .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed dispensing equipment that allows contamination. bowl inside food container, pastries area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. drystorage
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen tables lower shelves .
- Critical. Vacuum breaker mising at hose bibb. cookline
- Carbon dioxide/helium tanks not adequately secured.
|
08/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. desserts RIC.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Violation: 36-11-1 Floors not maintained smooth and durable. cookline.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
3/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. no consumer advisory posted on the menu.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC, RICs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in glassdoor RIC. Corrected On Site. moved to another unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC. PHF may not be held in this unit until proper temp could be maintained.
- Critical. No conspicuously located thermometer in holding unit. desserts RIC.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site. moved to a cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. RIC. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. WIF.
- Critical. Observed raw animal food stored over cooked food. WIC. 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. Corrected On Site. gloves.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. icecream scoops. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat test kit needed.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Non-prewrapped utensils not properly presented.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Floors not maintained smooth and durable. cookline.
- 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
|
1/26/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Las Vegas Restaurant, 2150 N University Dr, Pembroke Pines, FL »