23Rd Street Waffle Shop Degrades its Sanitary Rating
214 W 23rd St
Panama City, FL 32405
Health Inspection Reports
10/13/2016 | 9 Violations | Rating 4.5/5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust like substance. Vent in back storage area.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup with lid and straw by grill. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area. Purse on counter right next to syrup and steak knives. **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups by coffee machine. **Repeat Violation**
Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Small fan over prep table in back room.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over stove in back area.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Cloth on shelf at end of make line. **Corrected On-Site** **Repeat Violation**
High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. Back area by freezer.
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Waitress brought dirty dish the. Grabbed clean silverware.
5/20/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
5/12/2016 | 22 Violations | Rating 2.25/5
Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
Basic - Employee eating in a food preparation or other restricted area. Employee cups on table with food and clean cups. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Purse by plates on cook line. **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook had bracelets. Cook had bracelet on. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on storage shelf. **Warning**
Basic - Ice scoop handle in contact with ice. **Warning**
Basic - Paper towel used as liner for food container. Paper towel used as a liner for boiled eggs. **Warning**
Basic - Reuse of single-service articles. Egg crates stored over vegetable slicer in kitchen. **Warning**
Basic - Ripped/worn tin foil used as food-contact shelf cover. Old and dirty box used as a shelf liner. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. **Warning**
High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Cooked mixed vegetables in the reach-in at 59°f, and cooked sausage in kitchen at 77°f, **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pancake batter At 9:14 am at 64°f then at 9:45 am was still 64°f, manager placed the pancake batter in reach-in cooler in the back. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw Country fried steak over ham in reach-in freezer out of original package. Raw chicken and raw country fried steak over corn nuggets in reach-in freezer by dish machine. **Warning**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site** **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook did not wash hands after cracking eggs and before touching clean plate. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed cup in hand wash sink at front. Punter. **Warning**
Intermediate - Packaged food not labeled as specified by law. Squeeze. Bottle per manager oil. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Torn packages/bags of food exposing the contents to contamination. Mayo packages torn and stored with that are intact. **Warning**
12/30/2015 | 12 Violations | Rating 4.25/5
Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination.
Basic - Cooking oil stored on floor in dry storage area. **Repeat Violation**
Basic - Light shield damaged/in disrepair. Cover of light in back area. **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black cooler
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. **Corrected On-Site**
Basic - Open dumpster lid. **Corrected On-Site**
Basic - floor mat cleaned in a manner that allows the waste cleaning water to drain onto ground. Washing mats outside back door. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , corrected to 50 ppm
High Priority - Raw animal food stored over ready-to-eat food. Hamburger patties over cooked chicken in back reach in cooler. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. In the back room. **Corrected On-Site**
5/11/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
5/11/2015 | 5 Violations | Rating 4.75/5
Basic - Food not stored at least 6 inches off of the floor. Hash browns in dry storage **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage shed out back.
Basic - No container installed for catching grease from hood drip tray. Back hood system.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
High Priority - Raw animal food stored over ready-to-eat food. Raw bacon stored over prepped veggie mix. **Corrected On-Site**
1/27/2015 | 1 Violations | Rating 5/5
Basic - Interior of ice machine with rust that has pitted the surface. **Warning**
1/26/2015 | 3 Violations | Rating 4.75/5
Basic - Dead roaches on premises. 2 dead in dry storage. **Warning** upon callback on 1/23/15 observed 2 dead top aches in cubby . Upon call back on 1/26/15 observed 4 dead behind stove, 2 dead by water heater , and 1 dead by back door.
Basic - Interior of ice machine with rust that has pitted the surface. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dining room by booth , 1 live on kitchen floor , and 1 in empty cabinet under toaster oven . **Warning** Upon callback on 1/23/15 observed 2 live roaches - 1 by oven and cubby on left. Upon callback on 1/26/15 observed 1 live roach behind stove and 1 live 1 water heater room.
1/23/2015 | 3 Violations | Rating 4.75/5
Basic - Dead roaches on premises. 2 dead in dry storage. **Warning** upon callback on 1/23/15 observed 2 dead top aches in cubby .
Basic - Interior of ice machine with rust that has pitted the surface. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dining room by booth , 1 live on kitchen floor , and 1 in empty cabinet under toaster oven . **Warning** Upon callback on 1/23/15 observed 2 live roaches - 1 by oven and cubby on left.
1/22/2015 | 6 Violations | Rating 4.25/5
Basic - Dead roaches on premises. 2 dead in dry storage. **Warning**
Basic - Interior of ice machine with rust that has pitted the surface. **Warning**
Basic - Utensil (Whip )stored upright with the food-contact surface up. **Warning**
High Priority - Raw animal food stored over cooked food. Eggs over ready to eat vegetables . **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dining room by booth , 1 live on kitchen floor , and 1 in empty cabinet under toaster oven . **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
1/22/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
1/9/2015 | 13 Violations | Rating 3.25/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a bucket setting on the walk in freezer floor.
Basic - Employee with no hair restraint while engaging in food preparation.cook. **Corrected On-Site**
Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Observed cook on the cook line wash her hands but didn't use antiseptic. **Repeat Violation**
Basic - Food stored in coffee filter not covered on the front line.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on line cracking eggs didn't wash his hands.
High Priority - Employee washed hands with no soap at the three compartment sink. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells on the cook line.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in the three compartment sink. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to back door. **Corrected On-Site**
10/21/2014 | 12 Violations | Rating 2.5/5
Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit; Sliced ham 46° F, canned mushrooms 46° F, beef patties 49° F, smoked sausage 46° F, raw sausage 46° F , corned beef hash 46° F, milk 50° F . Repeat at violation 3/14/14 and 6/25/14 **Admin Complaint** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 124° F
High Priority - Raw animal food stored over ready-to-eat food. Raw beef patties stored over fully cooked turkey in back cooler .
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. Chicken over beef
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form incomplete - no foods listed on form .Dice tomato mixture , hash browns , diced ham , cut tomatoes , cut lettuce all at room temperature in prep area . **Admin Complaint**
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. Upright cooler by cook line maintains 46° F.
Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Black cooler on far right maintains 50° F.
6/26/2014 | 1 Violations | Rating 4.75/5
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
6/25/2014 | 10 Violations | Rating 3.5/5
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. **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**
Basic - Food stored on floor. Boxes of oil . **Warning**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 63° F, sliced turkey 50° F,milk 46° F. **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over onion rings and fries **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
3/17/2014 | 1 Violations | Rating 5/5
Basic - Ice buildup in walk-in freezer. **Warning**
3/14/2014 | 10 Violations | Rating 3.75/5
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. **Repeat Violation** **Warning**
Basic - Food stored on floor. Boxes of oil stored on floor in kitchen **Warning**
Basic - Ice buildup in reach-in freezer. **Warning**
Basic - Ice buildup in walk-in freezer. **Warning**
Basic - Wiping cloth solution stored over napkins . **Corrected On-Site** **Repeat Violation** **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 - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 57° F, hash browns 48° F, cheese slices 59° F, butter 61° F, in prep area , milk in right side black cooler at 50° F, manager said it has been out for less than 4 hours . **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 96° F, gravy 89° F in steam table in back kitchen area , reheating both , steam table had been turned down by accident . **Warning**
High Priority - Toxic substance/chemical stored by or with food on back prep table . **Warning**
9/30/2013 | 11 Violations | Rating 3.75/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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.
High Priority - Cut lettuce and sliced tomatoes on prep table at 62°, out for less than 4 hours . Items place in deeper ice bath . **Corrected On-Site**
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
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 - milk and other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 51° F black cooler on right hand side , and milk and sour cream packets 47° F in black cooler on left hand side , out for less than 4 hours . **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical .
8/1/2013 | 7 Violations | Rating 4.25/5
Basic - mat cleaned in a manner that allows the waste cleaning water to drain onto ground.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Employee beverage container in shelf above cook line.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk , 48° , butter 48°', sour cream 48° f , manager moved items to main cooler . **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Plate of raw bacon stored over diced onions .
12/17/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
12/14/2012 | 16 Violations | Rating 2/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs on cookline at 60.4 for a carton and 69 for another carton. Observed ham on cookline at 71. Observed waffle batter in reach in cooler at 69. All food out less than 4 hours. Upon rechecking found eggs at 45 and 46. Upon rechecking waffle batter found at 46. Note, this violation must be corrected by 12/17/12. **Warning**
Critical - No conspicuously located thermometer in reach in coolers to the right of the cookline. **Warning**
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw chicken and raw beef stored directly next to each other out of original packaging in reach in cooler in kitchen. **Warning**
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken stored over raw beef in reach in cooler in kitchen. **Warning**
Critical - Observed raw animal food stored over ready-to-eat food. Observed raw corn beef hash stored over ready to eat cheese in reach in cooler on cookline. Observed shell eggs over ready to eat ham and pico in reach in cooler on cookline. Observed raw beef and raw chicken stored over ready to eat ham in reach in cooler in kitchen. **Warning**
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed employees on cookline touching ready to eat foods (cheese and toast) with no AOP. **Warning**
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Pico in reach in cooler next to cookline. **Warning**
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Chopped ham in reach in cooler by cookline. **Warning**
Critical - Observed employee put on new gloves without washing hands prior to putting them on. **Warning**
Critical - Observed employee improperly washing hands. Observed employee not diligently scrub hands for 20 seconds. Observed employee wash hands for approximately 6 seconds. **Warning**
Critical - Observed an open beverage container on shelving above cookline. **Corrected On-Site** **Warning**
Critical - Observed soiled reach-in cooler gaskets in kitchen. **Warning**
Critical - Observed buildup mildew like substance in the interior of ice machine. **Warning**
Carbon dioxide/helium tanks not adequately secured. **Warning**
No Heimlich maneuver sign posted. **Warning**
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Jackie Petty arrived during inspection. **Corrected On-Site** **Warning**
8/16/2012 | 11 Violations | Rating 2.75/5
Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hashbrowns on frontline at 71 degrees fahrenhiet. Out 45 mintues. Rotated out and cold well reiced.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham at 68 degrees fahrenhiet in frontline cooler.It had been sitting out and I was told it was not out 4 hours.
Critical - No conspicuously located thermometer in holding unit. Back cooler. Regular refrigerator.Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. All food in frontline cooler. Not at busy time. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Sweet rolls in back cooler. Corrected On Site.
Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
Critical - Observed interior of microwave soiled.Corrected On Site.
Observed hole in ceiling. Missing ceiling tile in chemical storage room.
Critical - Observed unlabeled spray bottle of cleaner in back chemical storage room.Corrected On Site.
Critical - Current Hotel and Restaurant license not properly displayed. Observed expired license 6/1/12.Corrected On Site.
4/17/2012 | 7 Violations | Rating 4/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham at 56 degrees and sliced cheese at 63 degrees fahrenhiet. It had not been out 4 hours. Placed back into cooler.Repeat Violation, 10/6/11.
Critical - No conspicuously located thermometer in holding unit, behind front counter.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knifes and spatulas lined up and stored between prep table and side of stove. Corrected On Site.
Critical - Observed dry cloth on shelving at cookline and when I asked what it was used for, I was told to dry hands with. Corrected On Site.
Non-prewrapped utensils not properly handled. Observed barehand contact with portion of utensils that goes into mouth. Corrected On Site.
Critical - Observed sanitizer stored by food behind front counter.
Carbon dioxide/helium tanks not adequately secured.Corrected On Site.
10/6/2011 | 11 Violations | Rating 3/5
Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Liquid eggs and corn beef in reach in cooler. Corrected On Site.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at 65 degrees fahrenhiet. Not out 4 hours, voluntarily thrown out. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed diced ham that had been out at 61 degrees fahrenhiet;placed in freezer to cool back down quickly.
Critical - Observed bulk flour stored on floor in dry storage. Corrected On Site.
Critical - Observed food contaminated by unsanitized equipment. Observed bottom of unsanitized container sitting directly on top of ready to eat diced onions in reach in cooler. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, apply gloves with without washing hands. Corrected On Site.
Observed ripped/worn tin foil used as shelf cover.
Critical - Observed interior of microwave soiled.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
Observed spray hose for dishwashing hooked up through handsink behind front counter so that properly washing hands is not obtained.
9/19/2011 | 3 Violations | Rating 5/5
2. 12A-02-1: Observed handwash sink used for other purposes other thand washing hands at front counter. Observed them washing dishein handsink. Repeat violation 10/25/10, 3/1/11, and observed coffee in basin of handsink un callback 5/2/11. Upon on stip callback on 9/19/11, observed dishes being washed at front counter handsink.
4. 23-06-1: Observed buildup of food, dust or dirt on bottom surface of dishmachine 3/1/11, repeat again 5/2/11. Upon on stip callback observed food still accumulated on bottom surface of dishmachine.
5. 41B-01-1: Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloth sanitizer at above 200 ppm. Repeat violation 10/25/11, 3/1/11 and again 5/2/11. Upon on stip callback, observed sanitizer at way above 200ppm.
5/25/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
5/5/2011 | 1 Violations | Rating 5/5
1: 03A-07-1: Observed potentially hazardous food cold held at greater than 41 degrees fahrenhiet. Observed waffle batter at 54 degrees fahrenhiet. Observed waffle batter at 52 degrees fahrenhiet upon callback. Cooler went out. Observed potentially hazardous food not held at 135 degrees fahrenhiet or above. Observed sausage patties at 97 degrees fahrenhiet. Corrected on site. Observed sausage patties at 112 degrees fahrenhiet and 120 degrees fahrenhiet upon callback. Observed sausage patties at 76 degrees fahrenhiet and waffle batter at 47 degrees fahrenhiet upon callback.
5/2/2011 | 5 Violations | Rating 4.25/5
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler, cookline. Upon callback on 5/2/11, observed cornbeef at 47 degrees fahrenhiet, turkey at 48 degrees fahrenhiet and steak at 49 degrees fahrenhiet. Products had not been out of temperature for more than 4 hours, moved to other cooling unit to maintain 41 degrees or below. Unit has undergone repairs per invoices observed however unit is still not maintaining 41 degrees fahrenhiet or below.
Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands at front counter. Observed them washing dishes at handsink.Corrected On Site. Repeat violation 10/25/10, 3/1/11, and observed coffee in basin of handsink upon callback 5/2/11.
Violation: 15-32-1Observed walk-in freezer gasket torn/in disrepair. Repeat Violation, 10/25/10, 12/27/10, and again 5/2/11.
Violation: 23-06-1Observed build-up of food debris, dust or dirt on bottom surface of dishmachine, 3/1/11. Repeat again 5/2/11.
Critical - Violation: 41B-01-1Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloths sanitizer at above 200ppm. Corrected On Site. Repeat violation, 10/25/10, 3/1/11, and again 5/2/11.
3/2/2011 | 6 Violations | Rating 4/5
Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler, cookline.
Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands at front counter. Observed them washing dishesvat handsink.Corrected On Site.
Violation: 15-32-1Observed walk-in freezer gasket torn/in disrepair. Repeat Violation, 10/25/10, 12/27/10.
Violation: 23-06-1Observed build-up of food debris, dust or dirt on bottom surface of dishmachine.
Critical - Violation: 41B-01-1Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloths sanitizer at 200ppm. Corrected On Site.
3/1/2011 | 25 Violations | Rating 0/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at 57 degrees fahrenhiet in cooler cookline underneath waffle batter.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sausage at 51 degrees fahrenhiet in reach in cooler. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cornbeef hash at 56 degrees fahrenhiet drawer cooler, cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed ham at 56 degrees fahrenhiet drawer cooler, cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed turkey drawer cooler, cookline at 57 degrees fahrenhiet.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed steak at 59 degrees fahrenhiet drawer cooler, cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties at 61 degrees fahrenhiet drawer cooler, cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed philly beef meat at 58 degrees fahrenhiet. Drswer cooler, cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sliced Corn beef at 57 degrees fahrenhiet drawer cooler, cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sausage in reach in cooler behind cookline at 46 degrees fahrenhiet. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 52 degrees fahrenhiet in cooler top line well. Not out of temperature more than 4 hours. Put on ice. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler, cookline.
Critical - Observed uncovered food in holding unit/dry storage area. All foods in reg. refrigerator behind front counter, cookline.
Critical - Observed hand wash sink used for purpose other than washing hands at front counter. Observed them washing dishesvat handsink.Corrected On Site.
Observed worn cardboard used as shelf cover back kitchen.
Observed walk-in freezer gasket torn/in disrepair. Repeat Violation, 10/25/10, 12/27/10.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed at 0. Must use manuel sanitizer for dishes until working properly.
Observed build-up of food debris, dust or dirt on bottom surface of dishmachine.
Critical - Observed handwash aids at a non-handwash sink, front counter.
Observed food debris accumulated on flooring under dishmachine.
Critical - Observed toxic item stored by utensils by handsink. Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloths sanitizer at 200ppm. Corrected On Site.
Critical - Observed unlabeled spray bottle by handsink at front counter.
12/27/2010 | 5 Violations | Rating 4.5/5
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 54 degrees Fahrenhiet. Corrected On Site. Observed Waffle batter at 52 degrees Fahrenhiet upon callback. Cooler went out.
Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed sausage patties hotheld at 97 degrees Fahrenhiet.Corrected On Site. Observed sausage patties at 112 degrees Fahrenhiet and 120 degrees Fahrenhiet upon callback.
Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler in rear kitchen by dining room wall.
Violation: 15-32-1Observed walk-in freezer gasket torn/in disrepair outside freezer.
Violation: 37-03-1Observed wall in disrepair. Observed wall tiles on bottom section of wall in disrepair by rear exit. Observed area in the process of being fixed.
10/25/2010 | 31 Violations | Rating 0/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in coolers behind frontline.
Critical - Working containers of food removed from original container not identified by common name. Bulk sugar in pitchers behind front counter.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 54 degrees Fahrenhiet. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter st 60 degrees Fahrenhiet. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham in reach in cooler behind front line at 60 degrees Fahrenhiet.Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham and sausage patties in reach in cooler behind front line at 44 degrees Fahrenhiet. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed sausage patties hotheld at 97 degrees Fahrenhiet.Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken noodle soup in reach in cooler at 44 degrees Fahrenhiet. Corrected On Site.
Critical - No conspicuously located thermometer in holding unit. Reach in cooler in rear kitchen.
Critical - No conspicuously located thermometer in holding unit. Both small reachnin coolers behind front line at each end.
Critical - Observed food stored on floor. Frying oil behind front line. Corrected On Site.
Critical - Observed food stored on floor. Observed pizza dough, chicken, beef patties on the floor in walk in freezer. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Ham, sausage, mushrooms, food items in reach in cooler behind front line.
Critical - Observed uncovered food in holding unit/dry storage area. Lemons in reach in cooler behind front line.
Critical - Observed hand wash sink used for purpose other than washing hands. Observed employee rinsing/washing dishes at handsink behind front counter. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler in rear kitchen by dining room wall.
Observed walk-in freezer gasket torn/in disrepair outside freezer.
Critical - Lack of use of chemical test kit 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. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.4/1/10
Critical - Observed buildup of black mildew like substance in the interior of ice machine. Repeat Violation.4/1/10
Critical - Observed encrusted material on can opener. Corrected On Site.
Observed build-up of food debris, dust or dirt on holder for can opener. Corrected On Site.
Observed build-up of food debris, dust or dirt on outside of bulk sugar container in storage room.
Observed build-up of food debris, dust or dirt on outside surface of pitchers holding sugar.
Observed food debris, dust or dirt under equipment in rear kitchen accumulated on kitchen floor.
Observed hole in wall by rear exit.
Observed wall in disrepair. Observed wall tiles on bottom section of wall in disrepair by rear exit.
Observed wall soiled with accumulated food debris under pan sink and food wash sink in rear kitchen area.
Observed dusty ceiling tiles and/or air conditioning vent covers in rear kitchen area and behind front line. Repeat Violation. 4/1/10
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed at above 200 ppm.Corrected On Site.
3/12/2009 | 5 Violations | Rating 4.5/5
Observed dusty ceiling tiles and/or air conditioning vent covers in the kitchen area.
Critical - Observed encrusted material on can opener.
Critical - Observed uncovered food in holding unit/dry storage area.Observed coffee inside the filter not covered up on the front counter.
Wet mop not hung to dry in the stockroom.
Wet wiping cloth not stored in sanitizing solution between uses kitchen counter top.
12/17/2008 | 0 Violations | Rating 5/5
No Violations Were Observed
11/17/2008 | 16 Violations | Rating 2.75/5
Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
Drain cover(s) missing by the 75 gallon waterheater.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
Observed ceiling has water damage over the reachin refrigerator. Repeat Violation.
Critical - Observed encrusted material on can opener. Repeat Violation.
Critical - Observed expired Food Manager Certification. This violation must be corrected by : 1-17-09.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.Observed extension cord in use by the opened stove area.
Observed grease accumulated under cooking equipment.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed shell eggs in use or stored with cracks or broken shells.
Observed single-service items stored on floor cooking oil on the stockroom floor.
Observed single-service items stored on floor grilled oil on the floor.
Observed single-service items stored on floor.case of dry hashbrown on the stockroom floor.
Critical - Observed uncovered food in holding unit/dry storage area coffee in the filter not protected.
Critical - Vacuum breaker mising at hose bibb outside by the backdoor.
8/18/2008 | 11 Violations | Rating 3.25/5
Violation: 10-08-1Observed ice scoop with handle in contact with ice by front doors.
Violation: 14-49-1Observed single-use containers reused for the storage of food.
Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.
Violation: 33-16-1Observed open dumpster lid.
Critical - Violation: 35A-08-1Observed live flies in kitchen.
Violation: 37-14-1Observed ceiling in disrepair.
Critical - Violation: 41B-01-1Observed sanitizing solution exceeding the maximum concentration allowed.
Critical - Violation: 46-09-1Exit signs not properly illuminated.By back door.
Critical - Violation: 47-05-1Observed a splitter/multi-plug adapter in use.
Critical - Violation: 47-14-1Insufficient space around electrical equipment to permit ready and safe operation of such equipment.
Critical - Violation: 53B-08-1No 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. This violation must be corrected by : 8-16-08.