- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler, cooked rice underneath at 46F. On top, raw beef 55F, sour cream 55F, cooked rice 59F. Moved from walk in cooler 1.5 hrs prior per operator. In tall true cooler, raw beef and pork on bottom 49F, raw beef 45F, cooked ribs48F. **Warning**
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07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - At dish machine, water backing up at floor drain and running along floor when machine drains. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Top on on cookline **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area **Warning**
- Basic - Soiled reach-in cooler gaskets. Drawers under burners **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In left cookline cooler overnight per operator: Shredded cheese 56F, Sliced cheese 59F, Soup 63F, Cooked potatoes 56F, spinach and cheese 56F, Spin sauce 54F, Spring rolls 55F, Cooked Mushrooms 54F, Cut tomatoes 57F, Cut Lettuce 63F See stop sale. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight per operator: Ribs 50-53F, Prime rib 53-57F, Fontina cheese 54F, Potatoes 52-53F, Cooked shrimp and bacon 56F, Macaroni 52F, Raw fish 41F, raw chicken 49F, cooked rice 48F, pasta 47-48F, cooked mushrooms 49F. See stop sale **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. 10 ppm cl **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler, cooked rice underneath at 46F. On top, raw beef 55F, sour cream 55F, cooked rice 59F. Moved from walk in cooler 1.5 hrs prior per operator. In tall true cooler, raw beef and pork on bottom 49F, raw beef 45F, cooked ribs48F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 91F out on cookline with no time or temperature control for safety. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Black material on can opener blade. **Warning**
- Intermediate - Old food material on slicer. **Warning**
- Intermediate - Refrigerator 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. Walk in cooler and left cookline cooler **Warning**
- Intermediate - Spray bottle containing sanitizer not labeled. In server area. **Warning**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline. And multi colored cutting boards
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Gaskets/seals on holding unit in poor repair. Salad cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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.
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1/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Build up of mold like substance on fan cover walk in cooler and door flaps walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline. And multi colored cutting boards
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Gaskets/seals on holding unit in poor repair. Salad cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. 0 ppm cl
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left cookline cooler, chicken strips at 52, sliced cheese at 46, dip at 44, anchovies at 47, chicken strips at 47, baked potatoes 56, deli meat 49. In cookline drawers, pasta 51, meat 51. In right cookline cooler, fish 47-48, chicken 48, sauce 47. In tall true cooler end of cookline, cooked ribs 51, raw pork 45
- High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. Roast 120-127
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over cooked shrimp. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over pork tall true cooler
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10-15 on top of dish machine. 5 on cans in hallway storage
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- 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. Left cookline 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Bar.
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1/2/2014 | Routine - Food | Warning Issued |
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer **Corrected On-Site**
- Basic - Hood filter gap in automatic fire suppression/exhaust system.
- High Priority - Soiled save a day from previous day used to store cooked bacon **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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10/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - 4-603.15(A) old labels on clean containers.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On door flaps to walk in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer **Corrected On-Site**
- Basic - Hood filter gap in automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Butter improperly iced, wait station. Cambro of ice with a full cambro of butter on top, only contacting bottom of container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline drawer coolers, sour cream 45, raw chicken 46, fish 44. In left cookline cooler, Blue cheese 54, tomato 53, 49. Per operator, items not left out during transfer 2 hours prior from another cooler.
- High Priority - Soiled save a day from previous day used to store cooked bacon **Corrected On-Site**
- 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. Gallon of milk in bar
- Intermediate - Employee filled water container at handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Light accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soda gun soiled. Bar
- Intermediate - Water filter not changed according to manufacturer's instructions. Required changing 7/1/13 per label.
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8/14/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Drawers, cookline **Warning**
- 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. Expired 12/2012 **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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1/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site** **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Leaking pipe at plumbing fixture. When dish machine runs, leaks onto floor. **Warning**
- Basic - Soil residue build-up observed. On broken wall plate for dish machine power cord, debris and soil buildup inside plate. Under triangular shelf at end of cookline. On cups holding temperature markers, cookline. **Warning**
- Basic - Soiled reach-in cooler gaskets. Drawers, cookline **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked bagged chicken 47F in drop in cooler, overstocked in plastic cambro. Advised **Warning**
- Basic - High Priority - Dead roaches on premises. Approximately 10 in glue under server handsink **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen and server station **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On speed rack, entrance to walk in cooler. Roast, 45F, Mac and cheese 46F, potatoes 44F. Per operator, walk in cooler door left open for 1 hr during delivery. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 126F, already heated on stove in steam table. Advised to reheat to 165F. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.Raw Beef 41-48F, cooked ribs 45-50F, moved from walk in cooler to reach in cooler approximately 2 hours prior per operator. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on drawer cooler gasket **Warning**
- High Priority - Toxic substance/chemical improperly stored. Oven cleaner on ice machine **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **Warning**
- Intermediate - Identity of food or food product misrepresented. Yellowfin tuna is advertised on menu but tuna is served. Box, package and invoice all state tuna. **Admin Complaint**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat **Warning**
- 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. Expired 12/2012 **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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1/14/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53B-03-1 Employee training certificates photocopied; Originals unavailable
- Critical - Violation: 53B-08-1 Employee training certificate expired 2010.
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10/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41F or below. cookline cooler holding PHFs at 41-56F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Left cookline cooler holding PHFs at 41-47F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Employee training certificate expired 2010.
- Critical - Employee training certificates photocopied; Originals unavailable
- Food-contact surface not smooth and easily cleanable. Soiiled save a days from previous day. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. dish area Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. left cookline Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top inside doors, top surface
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting fruit, bar Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Small portable boards
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 56F, shrimp at 51-52F, chicken at 47F, right cookline cooler. In drop in, rice at 51F, sour cream 51-54F, beef at 46F. Moved to freezer. Per operator, items out for 45 minutes and in cooler for 1 hr.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler holding cheese at 44F, deli meat at 47F, pasta at 45F, cheese 46F, chicken 43F, blue cheese 41F. Advised to move to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta improperly iced at 56F. advised.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. open case of raw beef over bbread, walk in freezer
- Critical - Observed small flying insects in server area.
- Critical - Observed unlabeled chemical spray bottles. Sanitizer Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under both back doors
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7/30/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed microwave in poor repair, bottom microwave on cookline
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-31-1 Observed reach in freezer door not on hinges, cookline
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. next to dish machine. On 4/19/12, water on, leaks
- Critical - Violation: 35A-07-1 Observed small flying insects in server area.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap under back door.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. quat exceeds 400ppm.
- Critical - Violation: 53B-08-1 Employee training certificates photocopied
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4/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. next to dish machine
- Critical - Employee training certificates photocopied
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable. small green and blue
- Critical - Observed dead roaches on premises. 3 near soda machine in server area, about 10 in trap next to bag in box soda
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Observed microwave in poor repair, bottom microwave on cookline
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In drop in portion of right cooler on cookline, beef at 45-56F, rice at, sour cream at 53F. nonlide on cooler under warmer. advised to cover, turn off heater above and use metal pans
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese on plate above drop in portion of left cookline cooler at 63F. advised to move underneath
- Observed reach in freezer door not on hinges, cookline
- Critical - Observed roach activity as evidenced by live roaches found 1 next to entrance to kitchen, Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quat exceeds 400ppm.
- Critical - Observed small flying insects in server area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door.
- Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. Held at 125F.
- Critical - Raw breaded chicken over clean plates, reach in freezer
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4/18/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean plates stored with raw beef on them, reach in freezer
- Critical - Cold water not provided/shut off at employee handwash sink. near dish machine
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Manual sanitize until machine sanitizes
- Drain cover(s) missing. next to dish and ice machine
- Critical - Employee training certificates photocopied
- Critical - No handwashing sign, paper towels provided at a handsink used by food employees. bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on interior of oven, cookline
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable. in front of steam table and small portable
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Bar set up to wash, sanitize, rinse.
- Observed ice build-up on walk in freezer door
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon fat at 73F with no time or temperature control, operator discarded voluntarily, advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 58F on plate above drop in cooler. moved underneath
- Critical - Working containers of food removed from original container not identified by common name. flour
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of soiled material on racks in the reach-in freezer.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a dented can of pinto beans.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed uncovered food in walk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cook line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Preparation table.
- Critical. Observed an open beverage container on a food preparation table.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable. Cook temperature.
- Critical. Observed buildup of slime on soda dispensing nozzles. Bar.
- Observed residue build-up on dish racks.
- Critical. Vacuum breaker mising at hose bibb by the 3 compartment sink.
- Critical. Some of the required employee training cards have expired.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, front line-top, 47 degees Farhenheit. Advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, reach in cooler. Advised.
- Critical. Observed uncovered food in walk in cooler. Ribs.
- Observed equipment in poor repair. Ice machine door.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust build up.
- Critical. Observed damaged strips provided on dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses. Preparation area.
- Observed wall in disrepair by back door to kitchen.
- Critical. Observed unlabeled spray bottles.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. Raw beef over cooked ribs, walk-in cooler.
- Critical. Observed an open beverage container on a food preparation table.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical. Observed soil residue on plastic food storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on exterior of dishmachine.
- Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses, pasta, in salad cooler temping 45-47F. This violation must be corrected by : 10/09/2009. Temperatures in salad cooler on 10/09/2009: chicken wings, 59F; cheese, 61F; operator states less than 1 hour, removed to walk-in cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler. This violation must be corrected by : 10/09/2009. PHF'S in the top of unit were packed in ice, temping 37F. PHF'S inside bottom of unit temping 59-61F.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees- employee assembling salad with barehands. This violation must be corrected by : 10/09/2009. Employee handling peppers with barehands while slicing.
- Critical. Violation: 22-18-1 Observed soil residue on food storage containers.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented cans- cranberry juice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses, pasta, in salad cooler temping 45-47F. This violation must be corrected by : 10/09/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler. This violation must be corrected by : 10/09/2009.
- Critical. Observed improper use of bowl/plastic food container with no handle used to dispense ready-to-eat food- blue cheese. This violation must be corrected by : 10/09/2009.
- Critical. Observed bare hand contact of ready-to-eat food by employees. Employee handling cheese with barehands.
- Critical. Observed bare hand contact of ready-to-eat food by employees- employee assembling salad with barehands. This violation must be corrected by : 10/09/2009.
- Critical. Observed employee changing gloves without washing hands. This violation must be corrected by : 10/09/2009.
- Critical. Observed soil residue on food storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic items, spray cleanser bottles, stored by baking sheets.
- Critical. Observed unlabeled spray bottles.
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10/8/2009 | Routine - Food | Warning Issued |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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