- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food storage container/container lid cracked or broken, churasco steaks container in freezer, **Repeat Violation**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Rusty top of small chest freezer by back door.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dairy flan desserts, milk, butter at 45-46° in soda cooler, front counter, soda cooler. Stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flan desserts, butter, milk at 45-46° overnight in soda cooler, front counter.
- Intermediate - Reach-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. Soda cooler at 45-46°
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback.
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Rusty small chest freezer with bread by back door.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 100 ppm **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over plantations in Frigidare cooler, moved shrimp to another cooler, **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chopped chicken and red sauces in Fagor coolor. **Repeat Violation**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Children in kitchen.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, kitchen, **turned over, Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, removed, **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location, sitting on breadbox, front counter, **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline.
- Basic - Wall soiled with accumulated grease, behind microwave.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **put in bucket, **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm, 100 ppm, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef, small 2 door, kitchen **moved chicken to the bottom, Corrected On-Site* **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked food in Fagor single cooler, dated cooked food, **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, under table at cookline.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, at cookline.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, cookline.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location, sitting on breadbox. **Corrected On-Site** **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, soda glass door with dairy.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, 58° on counter, 43° **Corrected On-Site** **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 48° 43° **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses, bread tray, front counter **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Still showing light, back door
- Basic - Screen in door torn/in poor repair - back door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, beef 47? moved to another cooler 41? gave suggestions on how to maintain temperatures during rush periods. **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area -kitchen. In progress
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-sitting ondisplay-front counter.
- Observed single-service articles stored without protection from contamination-under steam table.
- Critical - Observed soil buildup inside ice bin.
- Wet mop not hung to dry.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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7/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable. some acoustic tiles in prep areas.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in freezer. according to mgr the unit was defrosted to be cleaned. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Observed dispensing equipment that allows contamination. no handled cup/bow inside a food container, sugar. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. bottle of water. Corrected On Site. Repeat Violation.
- Critical - Observed employee dry hands on clothes/apron after washing. 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 - Observed expired Food Manager Certification.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food not maintained frozen in a freezer. according to mgr the freezer was defrosted and cleaned last night. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. front counter. 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. rice. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice bowl
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cut vegetables in a cooler. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. changing from raw meat to ready to eat food, or from soliled to clean equipment with out changing gloves. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar.
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5/22/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in freezer.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. bottle. 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. before putting gloves on. Corrected On Site. Corrected On Site.
- Critical - Observed food not maintained frozen in a freezer. 3 door reach in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. soiled cups inside the front counter hand sink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at the prep area. moved inside a cooler. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. pork, plantains, arepas.
- Critical - Observed raw animal food stored over cooked food. raw meat over beans in a reach in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw meat over soup in a reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pork, plantains, arepas. Corrected On Site. discarded
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken on the steam table. Corrected On Site. moved to a cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the prep area. discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces in a reach in cooler. Repeat Violation. Corrected On Site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. tray with meat on top of a garbage can. 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
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Observed ceiling in disrepair. damaged ceiling tile
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. 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 putting gloves on.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at the prep area. Corrected On Site. moved to a cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. bread crumbs. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces in the reach in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-03-1 Observed wall in disrepair. next to dishwasher.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
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1/28/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.
- Violation: 37-03-1 Observed wall in disrepair. next to dishwasher.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Violation: 37-14-1 Observed ceiling in disrepair. water damaged tiles in prep area. Repeat Violation.
- 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. Repeat Violation. This violation must be corrected by 01/18/11.
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12/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce in the prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork, soups at the prep area. Corrected On Site. reheated, moved to a cooler or time control. Repeat Violation.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food stored over cooked food. reach in coolers.
- Critical. Observed uncovered food in holding unit/dry storage area. flour, salt. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice bowls. 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.
- Observed nonfood-grade containers used for food storage. shopping bag with meat in the reach in freezer. Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen prep table ower shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical. Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. front counter. Corrected On Site. Repeat Violation.
- Critical. Observed dead roaches on premises. 12 dead on prep area floor under equipment , 1 dead in women restroom under a cabinet, 1 dead in front counter area, under shelving. Corrected On Site. cleaned.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Critical. Observed screen in door torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under equipment.
- Observed wall in disrepair. next to dishwasher.
- Observed wall soiled with accumulated food debris. kitchen. Repeat Violation.
- Observed wall soiled with accumulated grease. cookline. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Observed ceiling in disrepair. water damaged tiles in prep area. Repeat Violation.
- Critical. License expired within 30 days after expiration date.
- 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. Repeat Violation.
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12/10/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta, chicken, sausages in the right side of the MCII reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains, pork, soups, sausages in the prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in the steamtable. Corrected On Site. reheated.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. right side of the MCII ach in cooler. Potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Observed uncovered food in holding unit/dry storage area. flour. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice cups.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. shopping bags with patties in a reach in freezer.
- Observed build-up of grease on nonfood-contact surface. hood & filters Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. front counter. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. front counter. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen. Corrected On Site.
- Observed wall soiled with accumulated food debris. steamtable area. Repeat Violation.
- Observed wall soiled with accumulated grease. cookline
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Observed ceiling in disrepair. some damaged tiles.
- Critical. Observed toxic item stored by food. drystorage. Corrected On Site.
- Critical. Observed container of medicine improperly stored. drystorage, Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed employees lacking proof of the training.
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11/18/2010 | Routine - Food | Warning Issued |
- 02-22-1:Ready-to-eat potentially hazardous food prepared on site and held more than 24 hours with no properly date marked. prepared PHF in RIC.
- 23-03-1:Observed build-up of grease on nonfood-contact surface. hood and filters.
- 14-50-1:Observed a nonfood-grade basting brush used in food.
- 23-06-1:Observed buil-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.
- 37-05-1:Observed wall soiled with accumulated food debris.
- 08A-27-1:Observed raw animal food stored over cooked food.braw meat over soups in RIF.
- 37-12-1:Ceiling not smooth and easy cleanable. acoustic tiles in prep areas.
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7/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared PHF in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in RIC. due to rush hour according to PIC
- Critical. Stem type thermometer not within the intended measuring range of use. no thermomether for cold products.
- Critical. Observed raw animal food stored over cooked food. raw meat over soup in RIF.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 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. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed a nonfood-grade basting brush used in food.
- Critical. Equipment food-contact surfaces and utensils not sanitized. manual warewashing.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.
- Observed wall soiled with accumulated food debris.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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7/26/2010 | Routine - Food | Warning Issued |
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage shelves.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. outside.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. must be included on the menu.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatos, pork. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food thawed at room temperature. soup, Corrected On Site, moved to a cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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. dishwashing station. 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. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. shopping bags with patties in RIF.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage shelves.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Vacuum breaker mising at hose bibb. outside.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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1/12/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings in RIC
- 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. soups, beans, sauces, chicken.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. ceiling tiles not smooth.
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9/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings in RIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, beans, sauces, chicken.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, potatos, beans in RIC. Corrected On Site. (the RIC door that was slightly open was propperly closed).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, plantains in prep table. Corrected On Site. (reheated)
- Critical. Observed food being cooled by nonapproved method. room temp in deep container. Corrected On Site. (ice bath).
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cut vegetables in RIC.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. 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. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Cold water not provided/shut off at employee handwash sink. prep area. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. prep area. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
- Observed open dumpster lid.
- Critical. Outer openings not protected with self-closing doors. backdoor
- Ceiling not smooth and easily cleanable. ceiling tiles not smooth.
- Critical. Observed container of medicine improperly stored. stored with food in prep area.
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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