- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the meat or left side walk-in cooler. All meats were moved to the working produce walk-in cooler.
- Basic - Observed: Bathroom door not self-closing. Employees bathroom in the bake shop.
- Basic - Observed: Bowl or other container with no handle used to dispense food. Observed a bowl used as a scoop for raw rice. **Admin Complaint** **Repeat Violation**
- Basic - Observed: Clean knives/utensils stored in crevices between equipment on the cook's line.
- High Priority - Observed: Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked meatballs and beef chili out of temperature on top of a stove in a prep area in the kitchen.
- High Priority - Observed: Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Hash brown potatoes left out in a prep area.
- High Priority - Observed: 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. Priority: High Priority
- High Priority - Observed: Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook's line. **Corrected On-Site**
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Observed 4 kitchen employees put on gloves without washing hands. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Observed: Employee failed to wash hands before putting on new set of gloves to work with food. 2 Employees on the cook's line. **Corrected On-Site**
- High Priority - Observed: Employee washed hands with no soap. Observed a cook wash hands with no soap at the hand sink on the cook's line. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. All line pans on a storage shelf near the dish machine are stacked wet. **Admin Complaint** **Repeat Violation**
- Intermediate - Observed: Food thermometer(s) not calibrated according to manufacturer's specifications. Demonstrated how to calibrate a thermometer. **Corrected On-Site**
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a in use knife and 2 pie scoops in standing water with a temperature of 89° behind the front counter. **Admin Complaint** **Repeat Violation**
- Basic - Observed: Interior of microwave soiled with encrusted food debris on the service line.
- Intermediate - Observed: Microwave missing fan guard cover/splatter shield. Service line microwave oven.
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Cook's line. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw never frozen Salmon used lox. **Admin Complaint** **Repeat Violation**
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on the cooks line at 57°.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Hollandaise and lemon sauces.
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Hollandaise and lemon sauces.
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. The left side or meat walk-in cooler.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corned beef hash and sausage patties on the cook's line.
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above fish. **Corrected On-Site**
- High Priority - Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook handle raw egg French toast with gloved hands and not change the gloves. **Corrected On-Site**
- Intermediate - Observed: Slicer blade guard soiled with old food debris in the kitchen.
- Basic - Observed: Soil residue build-up on nonfood-contact surface. The fan blade guards of the Continental reach-in cooler on the cook's line. **Admin Complaint** **Repeat Violation**
- Intermediate - Observed: Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The meat or left hand walk-in cooler.
- Basic - Observed: Wet wiping cloths stored in detergent and sanitizer mixed together stored on the floor on the cook's line. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Observed: Wiping cloth sanitizing solution stored on the flooring the cook's line. **Corrected On-Site**
|
08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In both walk-in coolers.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and pie server in water behind the front counter. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic ware in front of the pass thru window
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in the bake shop.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. The TCS food in the cooler drawers under the char grill on the cook's line.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Garlic sauce in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken above olives in a walk-in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef in a walk-in cooler. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Owner rinsed knives in the hand sink on the cooks line **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink on the cook's line. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook's line. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Garlic sauce in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Garlic sauce in the walk-in cooler.
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler drawers under the char grill on the cook's line.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Fan blade guards in a Continental reachin cooler. **Warning**
|
11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for raw rice. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under the grills on the cooks line. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wire whips in the kitchen in water at 112° **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Fan blade guards in a Continental reachin cooler. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working container of food not labeled in English. Sugar and flour on the cooks line. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Bleach stored next to raw rice. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink by the secondary grills **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. On the cooks line as evidenced by ice in the hand sink. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed gloved hands in a prep sink. **Warning**
- Intermediate - Food manager certification expired. Spiro Karagiannis expired on 3/25/10. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line and by the secondary grills. **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. Soup, rice, pasta, cooked meats, salsa, tomato sauce, beef chili, cole slaw in the walkin coolers. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap by the secondary grills. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Warning**
|
9/16/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving. Dry storage area
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.reach in cooler with drawers-
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Paper towel used as liner for food container. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.wine **Corrected On-Site** **Repeat Violation**
- High Priority - Food with mold-like growth. See stop sale. Rack of ribs
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in drawer seafood stuffing- mushrooms onions sauce- spinach feta all at 47° f- chickens whole cooked- cooked chicken wing 49° f- other reach in drawer-salmon smocked- chicken salad- potato salad- turkey burger- pasta salad- egg salad- reach in drawer 49° f see stop sale
- High Priority - Raw animal food stored over ready-to-eat food.eggs over ready to eat in reach in cooler **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.all food in reach in cooler drawer- **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.by server line area- ice cream
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several food in walk in cooler **Corrected On-Site**
|
6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact equipment in poor repair.microwave
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.water
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.several ready to eat in reach in cooler 51? f - see temperature log section
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cooked pork in hot holding at 135? f- see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.reheated for hot holding pork at 135? f- since 6 am
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler at center of cook line **Repeat Violation**
- 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.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.By cook line- Reach in cooler shall not be used until repaired- All potentially hazard food shall be maintained at 41*F or below-
- Critical - Lack of toilet tissue at toilet. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on floor in dry storage area.
- Critical - Observed food stored on floor. Carrots in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Large reach in cooler bu cook line- orrective action- All food have been stored in walk in cooler -
- Critical - Observed soil residue in storage containers.
- Observed soiled dry wiping cloth in use.
- Observed utensils in poor condition. No handle on scoop in potatoes
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Wine Corrected On Site.
|
9/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans.Largean of Mushrooms- Stop Sale Issued -
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor. Walk in cooler Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach in cooler- Raw chicken over raw beef Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several items iwalk in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Water and wine Corrected On Site. Corrected On Site.
|
6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Side cook line Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Main cook line Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Side cook line Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.In cottage cheese Corrected On Site.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime on juice dispensing nozzles.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed food debris accumulated on walk in coolers floor.
- Critical - Observed food stored in a prohibited area. Cooling spinash By three compartment sink- Corrected On Site.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. By server line Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed soiled reach-in warmer gaskets.
- Observed utensils in poor condition. No handle on cheese scoop-
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Oil and water Corrected On Site.
|
3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Side cook line Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chickenbover beef in reach in cooler by cook line Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Chicken iwalk in freezer Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bleu liquide Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage / Corrective action- In pan on grill plate
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler- Tuna salad, chickesalad Corrected On Site.
|
10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
|
8/23/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. bowl no handle in lemon butter sauce
- Critical - No conspicuously located thermometer in holding unit. cookline coolers
- Critical - No handwashing sign provided at a handsink used by food employees. handsink at waitstation
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- 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. dish washer goes from soiled dishes to clean dishes without proper hand washing
- Critical - Observed expired Food Manager Certification.Spiro Karagiannis This violation must be corrected by : 8/19/11.
- Critical - Observed food stored on floor. various items walk in cooler, walk in freezer, dry storage area
- Critical - Observed objectionable odors in bathroom. mens restroom
- Critical - Observed objectionable odors in kitchen. cooksline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham,liquid egg, pasta, removed items, iced down liquid egg Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes waitstation Corrected On Site.
- Observed single-service items stored on floor. dry storage area Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. cookline
|
6/20/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed PHF in reachin cooler( PHFsalads, cornbeef, pastrami, cheese, coleslaw) Corrected On Site.-operator threw out the above items.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed liquid eggs on cookline at 65 degrees, operator threw out liquid eggs Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.- operator using ice in four door flip top reachin cooler on cookline and not storing PHF in unit, until unit is capable of maintaining 41 degrees
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw steak over garlic sauce in reachin cooler, also raw shell eggs over matza balls in walkin cooler , and raw beef over bread in walkin freezer. All Corrected On Site. Repeat Violation.
- 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. observed utensils stored in soiled metal container in prep area
- Observed employee with no hair restraint. observed employee cutting cabbage without a hair restraint Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair.observed on cookline
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soil residue in storage containers. observed throughout kitchen
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin. observed on service line. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.
- Observed gaskets with slimy/mold-like build-up. observed on cookline
- Observed unused and unprotected place settings left on table.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Observed personal care item stored with food. Observed a jacket on food containers and eye glasses and cellphone in food prep area
|
11/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - several items in 5 gallon container - home made greek dessing - in walkin cooler - several items in 2nd walkin cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name - several items in walkin cooler stored in 5 gallon containers not labelled - several items in 2nd walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name - flour and salt in kitchen.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - eggs in kitchen at 78. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - several foods stored in containers in kitchen - sausages, hash browns, corn beef hash Repeat Violation. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - 6 drawer reachin cooler on cookline - advised not to use cooler for potential hazardous foods until fixed. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit - various thermometers in reachin coolers in kitchen.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef liver next to cooked beef in reachin cooler in kitchen Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food - raw beef livers over butter in walkin freezer. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area - several foods in walkin 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- Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Equipment or utensils not designed or constructed to be used as a food scoop. Observed non-handled bowl stored in a closed container of rice.
- Observed equipment in poor repair - reachin cooler gasket in kitchen.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. - three compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses - baking area. Repeat Violation.
- Critical. Observed soil buildup inside ice bin - in kitchen.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - food debris buildup on food storage containers in kitchen.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing - dumping ice in kitchen.
- Critical. Covered waste receptacle not provided in women's bathroom - employee bathroom near sink and dining room restroom.
- Critical. No handwashing sign provided at a handsink used by food employees - frontline.
- Critical. Hand wash sink lacking proper hand drying provisions - rear service area.
- Floors not constructed easily cleanable - in kitchen.
- Critical. Observed unlabeled spray bottle - in kitchen.
|
5/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All foof in reach in cooler in center of cook line
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Vegetable sauce at 92 Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in center of cook line. Invoices provided-All food has been removed Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. Ribs and chicken Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Reach in cooler drawer by cook line
- Critical. Observed uncovered food in holding unit/dry storage area. In walk in cooler Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed utensils in poor condition. No handle
- Food-contact surface not smooth and easily cleanable. Cardboard as food contact
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler.
- Observed clean equipment stored on floor. Corrected On Site.
- Observed food debris accumulated under equipments (on floor)
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Repeat Violation.
- Critical. Observed toxic item stored by food. Dish soap by cook line
|
12/31/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Lester's Diner #3, 1393 Nw 136 Ave, Sunrise, FL »