- No Violations Were Observed
|
09/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. Employees
- Basic - Bathroom facility not clean. Odor at employees bathroom.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At 1 hand sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Needs to be corrected with the correct wording.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Employees
- Basic - Bathroom facility not clean. Odor at employees bathroom.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster. Empty boxes not folded.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair. WI cooler door not closing properly.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Water draining onto floor surface. Plumbing clogged, back area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. At front bar cutting lemons
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, less than 2 hours, ice added. **Corrected On-Site**
- High Priority - Small flying insects in bar area. Front
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At 1 hand sink
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon inside at main prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. At salad prep area.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Needs to be corrected with the correct wording.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/7/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area and other areas.
- Basic - Clean equipment stored on floor. Pots and pans.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. WI cooler and freezer doors do not close by themselves. Missing part at top of doors.
- Basic - Floor area(s) covered with standing water.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee Bathroom and service area.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Water leaking from faucet/faucet handle. At bar
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. At bar, fruits and vegetables used for drinks on top of bar counter with access to public.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Lettuce at prep area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Procedure is done by vendor and they will provide proof in writing and on invoice.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sinks.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Guacamole lava stone / Molcajetes , porous material no longer approved by 2009 Food Code. **Warning**
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5/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wait station and storage. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Water, and other drinks stored in dry storage floor. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Oranges, Sugar Cane on floor. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup in kitchen preparation area by cook line. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dishwasher area. **Warning**
- Basic - Wall in disrepair. Bar area around hand washing sink by lobby area. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen and bar areas. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Server/ Bartender squeezing orange juice with no gloves. **Warning**
- High Priority - Employee washed hands with no soap. Preparation person. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Refried beans container. About 6 lbs. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sauce (PHF) at 118f degrees at steam tables. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Bread used for French toast not properly separated from beef (raw) at cold table. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Dry storage . **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster container at walk in cooler. **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. No hand washing being done. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelves at dishwasher area where clean cook ware is placed for air drying. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar , kitchen and preparation areas. **Warning**
- Intermediate - No soap provided at handwash sink. Preparation areas. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Consumer Advisory displayed does display correct verbiage. **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. Refried Beans 12 lbs pan (Aproximately ) with no tag .Sauces , broth no tags. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Men restroom. **Warning**
- Intermediate - Soda gun soiled. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Guacamole lava stone / Molcajetes , porous material no longer approved by 2009 Food Code. **Warning**
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3/27/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. UP SIDE DOWN FOR TS AND PANS. (MEX) AND (NUV).
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. (MEX) AND (NUV).
- Critical - Equipment food-contact surfaces and utensils not sanitized.(MEX) AND (NUV).
- Critical - Food not stored in a location that is not exposed to splash/food debris from upper shelves tray storage . CHIPS CONTAINERS UNDER TRAYS STORAGE . (MEX).
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DISHMACHINE SHELVES USED FOR POTS AND PANS STORAGE . (MEX).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. (MEX).
- Critical - Observed cloth used as a food-contact surface. OVER FRUITS (CUT AND WASHED) IN KITCHEN AREAS. (MEX).
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK IN KITCHEN AREA. (MEX).
- Critical - Observed encrusted material on can opener. (NUV). Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. METHOD DESCRIBED BY HEAD COOK / CHEF. (MEX).
- Critical - Observed food-contact surfaces cooling plaque at ICE BIN encrusted with soil deposits. (MID BAR : MEX).
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD CONTAINERS FILLED WITH WATER INSIDE HAND WASHING SINK. (MEX).
- Critical - Observed potentially hazardous food thawed at room temperature. BEEF (78F DEGREES) AT KITCHEN AREAS. (MEX).
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER COOKED PASTA AT WALKING COOLER. (NUV). Corrected On Site.
- Observed utensils knives stored in crevices between equipment. MIDDLE BAR (MEX).
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. POTS AND PAN STORAGE / DISHWASHER AREA. (MEX).
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHELL EGGS BY COOK LINE (82F DEGREES). APROXIMATETLY OVER 1 DOZEN EGGS. (MEX).
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water. IN KITCHEN AREAS. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. AT REACH IN COOLER.
- Wet mop not hung to dry. Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR (OHH MEXICO ) Y KITCHEN (CAFE NUOVO).
- Critical - Handwashing cleanser lacking at handwashing lavatory. (BOTh RESTAURANT S).
- Critical - Observed a designated employee eating area located in a food preparation or other restricted area. BAR (APPLE CHEWED OVEE READY TO EAT FRUITS (BAR).
- Critical - Observed employee improperly washing hands. NO SUPPLIES.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. COOK IN NEED OF PAN JUST RINSING USED PAN.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed wall in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. COOKED ITEMS SUCH AS SCALLOPS ON CART (KEPT AT ROOM TEMPERATURE ) 84F DEGREES by COOK LINE (NUOVO CAFE).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT BOTH RESTAURANTS.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY COOK LINE (OH MEXICO ). WALK IN COOLER (OH MEXICO) .Repeat Violation.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. CAF`NUVO.
- Floors not maintained smooth and durable. KITCHEN .
- Critical - Hand wash sink lacking proper hand drying provisions. WAITER STATION and COFFEE (OH MEXICO ).
- Critical - Handwash sink not accessible for employee use at all times. LOADED WITH BAR UTENSILS .
- No copy of latest inspection report.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. RAW FISH SERVED (CEVICHE).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. BARS IN BOTH RESTAURANTS.
- Critical - Observed cloth used as a food-contact surface. WRAPPED VEGETABLES CLEAN AND WASHED.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. CHEESE , HAM PIECES.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BARTENDER AT OH MEXICO .
- Critical - Observed employee improperly washing hands. (NO SUPPLIES).
- Observed floor area(s) covered with standing water. KITCHEN FLOOR AND HALLWAY WHERE ICE MACHINE AND REACH IN COOLERS ARE LOCATED.
- Critical - Observed food being cooled by nonapproved method. CHICKEN ROSEMARY. COOKED .
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. SOUP AT COOLER (CAFE NUVO).
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. JUICE BOTTLE AT OH MEXICO RESTAURANT BAR.
- Critical - Observed handwash sink used for purposes other than handwashing. WASHING BAR WARE.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. EXPEDITING PERSON GRABBING TORTILLAS TO BE SERVED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT WALK IN COOLER (60F), BEEF (48F) AND FOODS (47F).
- Critical - Observed uncovered food in holding unit/dry storage area. AT WALK IN COOLER AND REACH IN AT BARS.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED FOODS OVER COOK LINE (OH MEXICO ).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT BOTH RESTAURANTS.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. AT (CAF`NUVO) MENU.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored in ice used for drinks. JUICES AND FRUIT CONTAINER .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BY COFFEE AREA.
- Critical. Equipment food-contact surfaces and utensils not sanitized. ZERO READING.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime on soda dispensing nozzles. SPRAY SODA GUN.
- Critical. Hand sink missing in food preparation room or area. BAR AREA. MUST USED 3 COMPARTMENT SINK FOR THAT PURPOSE UNTIL SOLVE SINCE NOT WAREWASHING IS DONE AT THAT PARTICULAR LOCATION .
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
|
7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed an ice machine & refrigerator units with poor overhead protection.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. 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. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed nonfood-grade hose conveying potable water.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed roach activity as evidenced by live roaches found 1 LIVE ROACH IN KITCHEN BY COOKLINE
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. walkin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of reach-in cooler racks rusted.
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair. no hot water in hanwash sink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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