- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken in walk in freezer
- Basic - Clean cups/glasses not properly air dried - wet nesting. Above ice machine
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food storage container/container lid cracked or broken. Dish washing room
- Basic - Food stored in holding unit not covered. Steam table
- Basic - Raw animal food stored above unwashed produce. Eggs over lemons in walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Three compartment sink
- Basic - Wall soiled with accumulated food debris. Near slicer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next to steam table, front counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach in freezer soiled with accumulation of food residue.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter tops and kitchen shelves.
- Basic - Build-up of grease on nonfood-contact surface. Kitchen equipments.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of grease.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor and under kitchen equipments.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Exterior - behind ice machine.
- Basic - Ice buildup in reach-in freezer.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall fan had accumulation of dust/debris. Dish washing area.
- Basic - Wall in disrepair. Under dish washing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Front counter.
- High Priority - Butter singles on dining room tables held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Cook line.
- Intermediate - Accumulation of black substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Front.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
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3/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of grease.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen cook line area.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Food debris accumulated on kitchen floor. Under kitchen equipments.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in reach-in freezer. Kitchen.
- Basic - Light not functioning. Walk in freezer.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented can present. (1) to return for credit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Rear 3 doors freezer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
- 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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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Cove molding at floor/wall juncture damaged. Cook line area.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets with slimy/mold-like build-up. Cold holding drawers.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Ice buildup in reach-in freezer. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Objectionable odor in cook line area.
- Basic - 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. Kitchen - sandwich reach in and glass door reach in coolers.
- Basic - Venting fan has accumulation of food debris/dust/grease/soil residue. Cook line.
- Basic - Wall fan had accumulation of dust/debris and grease.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while 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. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon and egg wash.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. Front.
- 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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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hole in ceiling. Hallway.
- Basic - Ice buildup in reach-in freezer. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wall/venting fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. **Repeat Violation**
- Intermediate - Interior of cold holding drawer soiled with accumulation of food residue. Cook line.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezer.
- Basic - Leaking faucet at plumbing fixture. 3 compartment sink.
- Basic - Wall fan at dish washing area had accumulation of dust/debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front. **Repeat Violation**
- High Priority - Employee washed hands with cold water.
- High Priority - Live, small flying insects in food preparation area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad at 46?F. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb. By ice machine.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- 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.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.(hallway)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.(front)
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of dust or dirt on nonfood-contact surface.(wall fan at dish washing area)
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Observed dusty/greasy ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor.(walk in cooler)
- Observed hole in wall.(dish washing area)
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open.(walk in cooler) For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(pancake batter at 72 degrees)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated dust.(wall fan at dish washing area)
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.(dish washing area) For reporting purposes only.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(for baked cookie dough)
- Violation: 15-15-1 Pallets, racks or skids not designed to be moved easily to allow for cleaning access.(walk in cooler)
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 29-11-1 Observed leaking faucet at plumbing fixture.(3 compatrment sink)
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5/21/2012 | Routine - Food | Call Back - Complied |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- 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. Pro This violation must be corrected by : 5/21/12.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of slime in the interior of ice machine.(by back entrance)
- Critical - Observed cloth used as a food-contact surface.(under cutting board - prep room)
- Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen)
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(for baked cookie dough)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(end of cook line)
- Observed leaking faucet at plumbing fixture.(3 compatrment sink)
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed utensils stored in crevices between equipment.
- Pallets, racks or skids not designed to be moved easily to allow for cleaning access.(walk in cooler)
- Unwrapped single-service utensils not presented so that only the handles are touched.(big straws)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/21/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.(kitchen) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.(reach in cooler - kitchen)
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.(walk in cooler floor)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(kitchen)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(wall fan at dish washing area) Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen) Repeat Violation.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.(walk in cooler)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(kitchen)
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed leaking faucet at plumbing fixture.(3 compartment sink) Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Observed soiled reach in cooler gaskets. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee hand wash sink.(kitchen)
- Light not functioning.(kitchen) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(wall fan at dish washing area) Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen) Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.(walk in cooler)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(reach in freezer) Repeat Violation.
- Observed leaking faucets at plumbing fixture.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(rear storage area) Repeat Violation.
- Observed soiled reach in cooler gaskets.(kitchen)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler and reach in freezer)
- Unwrapped single-service utensils not presented so that only the handles are touched.(big straws)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(potato salad) Repeat Violation.
- Critical - License expired within 30 days after expiration date.
- Light not functioning.(kitchen) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(kitchen)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(wall fan at dish washing area) Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(storeroom)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(reach in cooler - prep room)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Observed build-up of dust or dirt on nonfood-contact surface.(wall fan at dish washing area)
- Observed gaskets with slimy/mold-like build-up.(ice machine)
- Observed leaking faucets at plumbing fixture.(spray nozzle and utility sink)
- Critical. Handwash sink not accessible for employee use at all times.(server's station)
- Observed open dumpster lid.
- Light not functioning.(kitchen)
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(ABC - dish washing area)
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10/20/2010 | 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.(walk in cooler)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles and storage containers in walk in cooler)
- Critical. No conspicuously located thermometer in holding unit.(reach in cooler) Repeat Violation.4
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(cook line)
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets and ice machine gasket.
- Observed single-service articles stored without protection from contamination.(storeroom) Repeat Violation.
- Critical. Observed live flies in kitchen.
- Observed dusty return air conditioning vent covers. Repeat Violation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(dish washing area) Repeat Violation.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.3
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed single-service articles stored without protection from contamination.(storeroom)
- Critical. No handwashing sign provided at a handsink used by food employees.(server's station)
- Observed open dumpster lid.
- Observed food debris accumulated on kitchen floor.(under equipments)
- Ceiling tile not tightly closed.(kitchen)
- Observed dusty return air conditioning vent covers.(kitchen) Repeat Violation.
- Critical. Observed unlabeled spray bottle.(kitchen)
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(dish washing area)
- Critical. License expired within 30 days after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(sugar)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line)
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical. Observed soiled ice machine gaskets.(outside)
- Critical. Observed buildup of slime in the interior of ice machine.(inside ice machine)
- Critical. Observed encrusted material on can opener.
- Clean utensils not stored inverted or in a protected manner.(silverware - spoons)
- Unwrapped single-service utensils not presented so that only the handles are touched.(server's station - pantry)
- Critical. Vacuum breaker mising at hose bibb.(behind ice machine - outside) Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed dusty return air conditioning vent cover.(kitchen)
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/22/2008 | Routine - Food | Warning Issued |
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