- Basic - Build-up of grease/dust/debris on hood filters.
- 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. No lid on employee drink in servers area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in servers area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Wood prep tables showing exposed metal beams and extreme warping of wood. Shelving over wood prep table warping and showing exposed interior wood.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in undrained ice. Raw fish in walk-in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Reach-in and walk-in coolers.
- Basic - Grease accumulated under cooking equipment. Cook line.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach-in freezer has rusted out section in lid exposing interior of freezer. Cloth is covering hole.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Recliner in dry storage area. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. By back door.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers of sauces and uncovered vegetables, eggs over vegetables in reach-in cooler. Raw beef liver over potatoes in walk-in cooler.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Employee washed hands in a sink other than an approved handwash sink. 3 comp sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and women's restrooms.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface. Bacon.
- 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. No lid on employee drink in servers area.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Servers area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in box with coffee creamers in cabinet in servers area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in servers area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Wood prep tables showing exposed metal beams and extreme warping of wood. Shelving over wood prep table warping and showing exposed interior wood.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered. Watermelon in glass door reach-in cooler in kitchen. Beef, onions lettuce in walk-in cooler.
- Basic - Food stored in undrained ice. Raw fish in walk-in cooler.
- Basic - Food stored on floor. Oil in kitchen. Potatoes and containers of sauces in walk-in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Reach-in and walk-in coolers.
- Basic - Grease accumulated under cooking equipment. Cook line.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Knife handle in cut peppers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach-in freezer has rusted out section in lid exposing interior of freezer. Cloth is covering hole.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Recliner in dry storage area. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach-in cooler in kitchen.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Not inverted at servers area in reach of customers.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. By back door.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 45°, mashed potatoes 45°.
- 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. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Lemons, pitchers of tea and water. Servers areas.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Food with mold-like growth. See stop sale. Sausage in walk-in cooler, pepper in reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell egg on counter 72°, corned beef hash on counter 72°, ham 50°, beef 52°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers of sauces and uncovered vegetables, eggs over vegetables in reach-in cooler. Raw beef liver over potatoes in walk-in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Mashed potatoes and tomato sauce 45° one day after cook.
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200ppm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Cook line equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Employee washed hands in a sink other than an approved handwash sink. 3 comp sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and women's restrooms.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Walk-in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler ambient temp 50° , no time temperature controlled for safety foods inside unit
- Basic - Food stored in undrained ice. Raw fish , walk in cooler **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Cook line
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer , missing insulation (lid)
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Upholstered Recliner chair in dry storeroom, no door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One individual egg , discarded **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items, walk in cooler: meatloaf, cooked macaroni, cooked sausage
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Under fryer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature. Beef in sink, placed under running water **Corrected On-Site**
- High Priority - Food with mold-like growth. One individual lemon , removed from inventory, discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burger patties on shelf above jug of milk , walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ptato salad
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature. Boneless lamb leg. Placed into walk in cooler to thaw *Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. 5 lbs tomatoes **Corrected On-Site**
- High Priority - One slightly Dented cans present. , crushed tomato,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole tomatoes 50?. With Mold like substance, stop sale **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Partial flat on prep table next to cook line , 2 hrs, 80? Time as public health control implemented **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pan of rice, uncovered **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Damaged food not properly segregated. moderately dented can crushed tomatoes Corrected On Site. removed for return to vendor
- Critical - Observed buildup of slime in the interior of ice machine. front counter
- Critical - Observed cloth used as a food-contact surface. cloth used as protective cover on foods cold holding in ice bath Corrected On Site. cloth removed; replaced with aluminum foil cover
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food being cooled by nonapproved method. active cooling method not applied to soup cooling 1 1/2 hrs ;measured at 108 F Corrected On Site. placed into walk in cooler
- Critical - Observed food with mold-like growth. 2 individ lemons Corrected On Site. discarded
- Observed grease accumulated on kitchen floor. under cook line
- Critical - Observed interior of microwave soiled.
- Critical - Observed one moderately dented cans. crushed tomatoes Corrected On Site. removed from inventory
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flat of raw shell eggs on cook line one hr; measurred at 80 F ambient temp Corrected On Site. time as control implemented
- Critical - Observed raw animal food stored over cooked food. raw fish on shelf above cooked rice; walk in cooler Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. flat of raw shell eggs on cook line 1 hr Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice; walk in cooler
- Critical - spoiled food not properly segregated. 2 individ lemons Corrected On Site. discarded
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food stored on floor. tub of prepped potatoes Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. utensil in handwash sink Corrected On Site.
- Critical - Observed interior of microwave soiled. cook line
- Critical - Observed raw animal food stored over cooked food. raw burger patties on shelf above cooked potatoes - walk in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballa - walk in cooler
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Damaged food not properly segregated. one severely dented can - tomato puree Corrected On Site. removed from shelf for return to vendor
- Critical - No handwashing sign provided at a handsink used by food employees. mens restroom
- Critical - Observed buildup of debris on condiment dispensing nozzles.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed food stored on floor. bus pan of cooked potatoes - walk in cooler Corrected On Site.
- Observed grease accumulated on kitchen floor. under fryer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ceramic bowl inside bulk rice bin Corrected On Site.
- Critical - Observed interior of microwave soiled. cook line
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cook line
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. lemon wedges at wait station Corrected On Site. fork provided to eliminate bare hand contact
- Critical - Observed one severely dented can - tomato puree Corrected On Site. removed from inventory
- Critical - Observed potentially hazardous food thawing at room temperature. burgers Corrected On Site. placed into refrig
- Critical - Observed raw animal food stored over cooked food. raw burger above cooked sausage - cook line Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw fish above cooked ribs - walk in cooler Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets - cook line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs; cooked meatballs - walk in cooler
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of debris on condiment dispensing nozzles.
- Critical - Observed cloth used as a food-contact surface. cloth tow l covering tubs of food [pancake batter, ham] Corrected On Site. replaced with sheet of disposable foil
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food being cooled by nonapproved method. soup covered during cooling process Corrected On Site. uncovered
- Critical - Observed food stored on floor. tub of onions [walk in cooler] Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. soup bowl inside bulk rice bin Corrected On Site. replaced with handled utensil
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. glass door cooler
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. no utensil provided to dispense lemon wedges [wait station] Corrected On Site. fork provided
- Observed unnecessary items on the premise. unused equipment [pizza oven]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs , ckd rice [walk in cooler]
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- 53B no proof of required employee training provided
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4/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. thermometer provided reads 8 degr F warmer than Inspectors thermometer
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. damaged ambient thermometer inside walk in cooler
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils,, without washing hands. dishwasher fail to wash hands after handling dirty dishes, then clean dishes Corrected On Site. Mgr on duty corrected /counselled employee
- Critical - Observed encrusted, soiled material on slicer. to be cleaned witnin 4 hours of use
- Critical - Observed food stored on floor. bus pan of mashed potatoes - walk in cooler Corrected On Site.
- Observed grease accumulated on kitchen floor. under cook line
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover. walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs [walk in cooler]
- Wet wiping cloth not stored in sanitizing solution between uses. cook line
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3/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with expired proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. documents for employees on duty expired 2010 This violation must be corrected by : 4/20/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of coffee Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food being cooled by nonapproved method. spaghetti covered during cooling process Corrected On Site. uncovered, stirred
- Critical - Observed food stored on floor. bin of ckd potatoes [walk in cooler]
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. no tongs,fork to dispense lemon wedges [wait station] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter 60 degr F Corrected On Site. placed into ice bath
- Critical - Observed potentially hazardous food re-served to customers. individ wrapped creamers left in bowls on tables Corrected On Site.
- Critical - Observed toxic item stored by food. can of paint on shelf next to ingred Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs [walk in cooler]
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2/18/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued due to adulteration of food product. one individ gr bell pepper
- Critical. Observed food with mold-like growth. one individual green bell pepper Corrected On Site. stop sale
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gallon jug of milk
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad [prep area]
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs [walk in cooler]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individ wrapoed butter pats neasured at 55 degr F Corrected On Site. placed into refrig
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish on shelf above ckd b'fast saussage [walk in cooler]
- Critical. Observed food stored on floor. tubs of prepped vegetable [walk in cooler]
- Critical. Observed food stored on floor. sack of onions [dry storeroom]
- Critical. Observed uncovered food in holding unit/dry storage area. meatballs [walk in cooler]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. inside bulk rice bin
- Observed ripped/worn tin foil used as shelf cover. walk in cooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. some corrosion/rust [walk in cooler]
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. to be cleaned within 4 hours of use
- Critical. Observed buildup of debris on condiment dispensing nozzles. mustard on cook's line
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizer for wiping cloths measured at 200 ppm Corrected On Site. recheck 100ppm
- Wet mop not hung to dry. Corrected On Site.
- Observed unnecessary items on the premise. upholstered easy chair in dry storeroom
- Critical. Observed obstructed exits, stairs, hallways or egress. blocke By freezer, ladder For reporting purposes only. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).( raw fish fillets at approximately 51 degees f. in cooler over night)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(all prepared food in walk in cooler)
- Critical. Working containers of food removed from original container not identified by common name.(bulk food container) Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw fish fillets in upright reach in cooler at approximately 51 degees f in cooler over night, operator discarded.)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cooked potatoes on cooks line at 61 degees f) Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(upright reach in cooler near dish area at approximately 51 degees f, fish fillets discarded. no other phfs in cooler, instructed operator not to put any phfs in cooler until it can be below 41 degees f. establishment has ample cooler space)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(raw chicken over ready to eat foods and raw beef 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.(brown sugar) Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(cracking raw shell eggs then touching ready to eat foods and clean dishware with no hand wash or glove change.)
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.(mop sink)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(kitchen, beverage area ) Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm in sanitizer bucket)
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.(in walk in and in upright reach in cooler near dish machine )
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 38-10-1 Light not functioning.(storage room)
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1/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.(in walk in and in upright reach in cooler near dish machine )
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.(front area)
- Critical. Violation: 35B-13-1 Screening is not 16-mesh to the inch.(no screen on open window near storage room)
- Violation: 38-10-1 Light not functioning.(storage room)
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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11/3/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(all food in walk in cooler at 45-46 degrees f)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(walk in cooler at 45-46 degrees f.)
- Critical. Observed raw animal food stored over cooked food.(in walk in and in upright reach in cooler near dish machine )
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(cracking raw shell eggs and touching ready to eat foods with same gloves)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(touching toast) Corrected On Site.
- Observed a nonfood-grade basting brush used in food.(in oil mix in walk in cooler)
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.(front area)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200 ppm) Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.(front area)
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.(blocked by chemicals) Corrected On Site.
- Critical. Screening is not 16-mesh to the inch.(no screen on open window near storage room)
- Light not functioning.(storage room)
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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11/2/2009 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(garlic in oil) Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.(meatloaf left to cool at room temperature ) Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.(raw liver over pickles in walk in cooler)
- Critical. Observed food stored on floor.(potatoes in walk in cooler)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(raw shell eggs then bread) Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(tongs hung on oven door handle)
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200 ppm)
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed utensils stored in crevices between equipment.(knives between slicer and table )
- Observed reuse of single-service articles.(egg boxes used to store bread)
- Critical. Condensation or other drainage not disposed of according to law.(reach in cooler)
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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