Bagel Palace Degrades its Sanitary Rating
11282 Pines Blvd
Pembroke Pines, FL 33026
Health Inspection Reports
2/6/2017 | 17 Violations | Rating 3.25/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on vented area of the soda fountain. **Corrected On-Site** **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above hand wash sink and next to soda fountain. **Repeat Violation**
Basic - Raw animal food not properly separated from unwashed produce. Box of shell eggs in reach in cooler next to containers of strawberries, apples, carrots, and chopped celery.
Basic - Stored food not covered in reach-in cooler. Potatoes, white fish, cold cuts.
Basic - Uncovered food stored near sink exposed to splash. Prepared coffee filters with coffee stored next to hand wash sink.**Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine exceeds 200 ppm. Corrected to 100 ppm.
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar container.
High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **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. Chlorine at 0 ppm. Advised operator to use three compartment sink. Operator called technician and advised dish washer to set up three compartment sink. **Corrective Action Taken**
High Priority - Raw animal food stored over cooked food. Raw steak on shelf above cooked potatoes. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon bottle of milk, open carton of pasteurized milk, cold cuts.
Intermediate - Employee used handwash sink as a dump sink. Observed residue in sink. **Corrected On-Site**
Intermediate - Observed boiled shell eggs cooling in a pan of water. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, macaroni salad, egg salad, chicken salad, cooked potatoes, and other TCS foods in reach in cookers. **Repeat Violation**
10/22/2016 | 7 Violations | Rating 5/5
Basic - Bathroom facility not clean.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
4/27/2016 | 17 Violations | Rating 4/5
Basic - Accumulation of debris inside warewashing machine.
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
Basic - Case/container/bag of food stored on floor in kitchen. Observed a case of potatoes and a bag of onions stored on the floor near the reach in coolers,
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bagels and cases of food stored on the floor in the walk-in-freezer. **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination.
Basic - Employee with no hair restraint while engaging in food preparation. The cook. **Corrected On-Site** **Repeat Violation**
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
Basic - Nonfood-grade bags used in direct contact with food. Observed bagels in the walk-in-freezer stored in nonfood to go bags. **Corrected On-Site** **Repeat Violation**
Basic - Raw animal food stored above unwashed produce. Observed raw chicken breast stored over unwashed ice berg lettuce in the reach-in-cooler. **Corrected On-Site** **Repeat Violation**
Basic - Water leaking from pipe and/or faucet/handle. Observed a pipe connected to the dish machine leaking.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw salmon stored over tuna and pasta salad in the reach-in-cooler. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter/cook line. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on all the TCS/ ready to eat foods in the reach-in-coolers. **Corrected On-Site** **Repeat Violation**
12/28/2015 | 17 Violations | Rating 2.25/5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on kitchen floors and walk in freezer. **Warning**
Basic - Ceiling fan had accumulation of dust/debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are lots of dishes and utensils stored on the racks. Please protect the dishes not in use and invert the items being used. **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or shelf. Clean glasses stored inverted on dirty shelf above 3 compartment sink. **Warning**
Basic - Employee with ineffective hair restraint while engaging in food preparation. Female with long loose ponytail handling food. **Warning**Hat placed on head upon arrival at 3 rd callback.
Basic - Shelf under preparation table soiled with food debris. Build up / clutter under prep tables and inside of cabinets. **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Single service unwrapped cream/ milk attempted to be reused. Operator discarded. 4 cups.
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of destruction for Smoked Salmon. **Warning**Observed proof of destruction from Acme for smoked salmon. Other letter was provided by Pfg, but more detail is needed in that letter. Current stock purchased by Acme. Please provide detailed letter from Pfg by next callback.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 60°F - discarded. Hobart- bone in ham 46°F, sliced ham 50°F, cheese 50°F - items moved to another cooler. Dressing 50°F- discarded.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 119°F - moved to flat top. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw fish stored over housemade matzah balls. Smelt fish stored next to fruit. **Warning** Lat time of call back separation off foods took place in walk in freezer. Please store meats based on cooking temperatures.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. Both discarded. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 2 flats if eggs observed sit near flat top grill. **Warning**1 flat of eggs observed at room temperature at time of callback. Time as a public health firm emailed to operator. Form should be completed by next call back.Observed at callback on 12/28/15. Time form reviewed again with operator.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Operator is very knowledgable, however there are multiple repeat violations. Items sited on report were clearly understood by operator. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Matzah balls in freezer not date marked. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bone in ham, chicken salad, cut melon- all items in various reach in coolers missing date marks. Some items were date marked onsite. **Warning**At time of call back some items- cut melon, lentil soup, cooked vegetables still in need of date marking.
12/8/2015 | 21 Violations | Rating 1.75/5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on kitchen floors and walk in freezer. **Warning**
Basic - Ceiling fan had accumulation of dust/debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are lots of dishes and utensils stored on the racks. Please protect the dishes not in use and invert the items being used. **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or shelf. Clean glasses stored inverted on dirty shelf above 3 compartment sink. **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm after rinse cycle. 100 ppm in drain prior to rinse cycle. Water temperature is high. **Warning**At time of call back dish machine has not been serviced yet.operator stated that the repairman has been contacted and repairs will be made by Monday morning.
Basic - Employee with ineffective hair restraint while engaging in food preparation. Female with long loose ponytail handling food. **Warning**
Basic - Food stored on floor under dish storage and dry storage shelving unit. Canned tuna and corn beef hash. Bagged onions on the floor near walk in cooler. **Warning**At time of call back bagged onions not 6 inches off the floor.
Basic - Shelf under preparation table soiled with food debris. Build up / clutter under prep tables and inside of cabinets. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm after rinse cycle. 100 ppm in drain prior to rinse cycle. Water temperature is high. **Repeat Violation** **Warning**At time if call back dishmachine is not working/ has not been repaired. It unit will be repaired by Monday. 3 compartment sink was set up for sanitizing dishes. The dish machine will be used to wash and rinse only. 3 compartment sink was observed with sanitizer - chlorine 100 ppm.At time of second call back dish machine was still in disrepair. Operator stated the he has a new machine in storage and will have it switched out after the holidays. 3 compartment sink is set up with chlorine 100 ppm. Time extended per Stewart Sharpio.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Spoke with operator about washing his hands after cracking eggs. **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Single service unwrapped cream/ milk attempted to be reused. Operator discarded. 4 cups.
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of destruction for Smoked Salmon. **Warning**Observed proof of destruction from Acme for smoked salmon. Other letter was provided by Pfg, but more detail is needed in that letter. Current stock purchased by Acme. Please provide detailed let from Pfg by next callback.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 60°F - discarded. Hobart- bone in ham 46°F, sliced ham 50°F, cheese 50°F - items moved to another cooler. Dressing 50°F- discarded.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 119°F - moved to flat top. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw fish stored over housemade matzah balls. Smelt fish stored next to fruit. **Warning** Lat time of call back separation off foods took place in walk in freezer. Please store meats based on cooking temperatures.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. Both discarded. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 2 flats if eggs observed sit near flat top grill. **Warning**1 flat of eggs observed at room temperature at time of callback. Time as a public health firm emailed to operator. Form should be completed by next call back.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Operator is very knowledgable, however there are multiple repeat violations. Items sited on report were clearly understood by operator. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Matzah balls in freezer not date marked. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bone in ham, chicken salad, cut melon- all items in various reach in coolers missing date marks. Some items were date marked onsite. **Warning**At time of call back some items- cut melon, lentil soup, cooked vegetables still in need of date marking.
12/4/2015 | 21 Violations | Rating 1.75/5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on kitchen floors and walk in freezer. **Warning**
Basic - Ceiling fan had accumulation of dust/debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are lots of dishes and utensils stored on the racks. Please protect the dishes not in use and invert the items being used. **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or shelf. Clean glasses stored inverted on dirty shelf above 3 compartment sink. **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm after rinse cycle. 100 ppm in drain prior to rinse cycle. Water temperature is high. **Warning**At time of call back dish machine has not been serviced yet.operator stated that the repairman has been contacted and repairs will be made by Monday morning.
Basic - Employee with ineffective hair restraint while engaging in food preparation. Female with long loose ponytail handling food. **Warning**
Basic - Food stored on floor under dish storage and dry storage shelving unit. Canned tuna and corn beef hash. Bagged onions on the floor near walk in cooler. **Warning**At time of call back bagged onions not 6 inches off the floor.
Basic - Shelf under preparation table soiled with food debris. Build up / clutter under prep tables and inside of cabinets. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm after rinse cycle. 100 ppm in drain prior to rinse cycle. Water temperature is high. **Repeat Violation** **Warning**At time if call back dishmachine is not working/ has not been repaired. It unit will be repaired by Monday. 3 compartment sink was set up for sanitizing dishes. The dish machine will be used to wash and rinse only. 3 compartment sink was observed with sanitizer - chlorine 100 ppm.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Spoke with operator about washing his hands after cracking eggs. **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Single service unwrapped cream/ milk attempted to be reused. Operator discarded. 4 cups.
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of destruction for Smoked Salmon. **Warning**Observed proof of destruction from Acme for smoked salmon. Other letter was provided by Pfg, but more detail is needed in that letter. Current stock purchased by Acme. Please provide detailed let from Pfg by next callback.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 60°F - discarded. Hobart- bone in ham 46°F, sliced ham 50°F, cheese 50°F - items moved to another cooler. Dressing 50°F- discarded.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 119°F - moved to flat top. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw fish stored over housemade matzah balls. Smelt fish stored next to fruit. **Warning** Lat time of call back separation off foods took place in walk in freezer. Please store meats based on cooking temperatures.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. Both discarded. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 2 flats if eggs observed sit near flat top grill. **Warning**1 flat of eggs observed at room temperature at time of callback. Time as a public health firm emailed to operator. Form should be completed by next call back.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Operator is very knowledgable, however there are multiple repeat violations. Items sited on report were clearly understood by operator. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Matzah balls in freezer not date marked. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bone in ham, chicken salad, cut melon- all items in various reach in coolers missing date marks. Some items were date marked onsite. **Warning**At time of call back some items- cut melon, lentil soup, cooked vegetables still in need of date marking.
12/3/2015 | 27 Violations | Rating 1/5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on kitchen floors and walk in freezer. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
Basic - Ceiling fan had accumulation of dust/debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are lots of dishes and utensils stored on the racks. Please protect the dishes not in use and invert the items being used. **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or shelf. Clean glasses stored inverted on dirty shelf above 3 compartment sink. **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm after rinse cycle. 100 ppm in drain prior to rinse cycle. Water temperature is high. **Warning**
Basic - Employee with ineffective hair restraint while engaging in food preparation. Female with long loose ponytail handling food. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Gentleman handled food with no hat on. Put hat on after introduction. **Warning**
Basic - Food stored on floor under dish storage and dry storage shelving unit. Canned tuna and corn beef hash. Bagged onions on the floor near walk in cooler. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Did not observe thermometers in the majority of the reach in coolers. **Repeat Violation** **Warning**
Basic - Shelf under preparation table soiled with food debris. Build up / clutter under prep tables and inside of cabinets. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm after rinse cycle. 100 ppm in drain prior to rinse cycle. Water temperature is high. **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. Spoke with operator about washing his hands after cracking eggs. **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Single service unwrapped cream/ milk attempted to be reused. Operator discarded. 4 cups.
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of destruction for Smoked Salmon. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 60°F - discarded. Hobart- bone in ham 46°F, sliced ham 50°F, cheese 50°F - items moved to another cooler. Dressing 50°F- discarded.
High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Creamers placed on table and used portion was refrigerated for next customer. Cream discarded per inspector request. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 119°F - moved to flat top. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw fish stored over housemade matzah balls. Smelt fish stored next to fruit. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. Both discarded. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Skirt steak in refrigerator dated for 11/2/15 6 lbs. Operator stated that he has applied heat to the steaks. Stuffing/ dressing from thanksgiving. 1 lb. **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 2 flats if eggs observed sit near flat top grill. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Operator is very knowledgable, however there are multiple repeat violations. Items sited on report were clearly understood by operator. **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Matzah balls in freezer not date marked. **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Brown low boy reach in cooler and Hobart middle unit in rear. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bone in ham, chicken salad, cut melon- all items in various reach in coolers missing date marks. Some items were date marked onsite. **Warning**
4/28/2015 | 6 Violations | Rating 3.75/5
Basic - Ice buildup on the floor in walk-in freezer. **Warning**. Observed the same at the callback inspection.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the Migali upright reach-in cooler. Also a the food in the left side upright Hobart reach-in cooler. All food in both coolers were moved to other working coolers. All the food in the reach-in cooler drawers. Food was moved to another working cooler. **Repeat Violation** **Warning**. At the callback inspection, observed the following temperatures in the Migali cooler, raw eggs 41, cooked potatoes 43°. Temperatures in the Hobart upright reach-in cooler, cooked chicken breast 42°, corned beef 42°. At the callback inspection, observed the following temperatures in the reach-in cooler drawers. Corned beef hash 48°, Precooked sausage patty 50°, ham 51° and cooked spinach 48°
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 when tested . **Warning**. Observed the Dishmachine was being used at the callback inspection. Observed 0 ppm chlorine sanitizer for the Dishmachine when tested at the callback inspection. Test for sanitizer was conducted 4 times at the callback inspection.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Upon arrival at 09:20, observed 6 people working and no Certified Food Manager present. . **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for 2 waitresses and 1 cook (Michael). **Warning**
Intermediate - Refrigerated drawers on the cook's line 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. **Repeat Violation** **Warning**. At the callback inspection, observed the following temperatures in the reach-in cooler drawers. Corned beef hash 48°, Precooked sausage patty 50°, ham 51°, cooked spinach 48°. All food was put into other working coolers.
4/27/2015 | 21 Violations | Rating 1.75/5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
Basic - Employee eating in a food preparation or other restricted area. Observed the dishwasher is eating a bagel in the dishwashing area. **Warning**
Basic - Food stored in holding unit not covered. Observed grits and oatmeal in a steam table on the cook's are not covered. Theses were covered by an employee. **Corrected On-Site** **Warning**
Basic - Ice buildup on the floor in walk-in freezer. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no working thermometer in the Beverage-air lowboy reach-in cooler. Observed no ambient thermometer in the Migali upright reach-in cooler. **Warning**
Basic - Nonfood-grade bags used in direct contact with food. Observed RTE bagels stored in "Thank you" bags in the walk-in freezer. **Repeat Violation** **Warning**
Basic - Observed standing water in bottom the left side upright Hobart reach-in cooler. **Warning**
Basic - Raw animal food stored above unwashed produce. Observed raw ground beef stored above unwashed lettuce in the left side upright Hobart reach-in cooler. Meat was moved to another reach-in cooler. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the Migali upright reach-in cooler. Also a the food in the left side upright Hobart reach-in cooler. All food in both coolers were moved to other working coolers. All the food in the rear-in cooler drawers. Food was moved to another working cooler. **Repeat Violation** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested . **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook handle a bagel bare handed. He was instructed to properly was hands and put on gloves, which he then did. **Corrected On-Site** **Warning**
High Priority - Open food re-served to customers. Observed that the establishment puts milk into small metal dispensers. The the is placed on customer tables and then put back into a reach-in cooler when the customer leaves and re-used for other customers. Informed operator that the milk CANNOT be re-used. Milk in the small dispensers was discarded and they say they will longer do this. **Corrective Action Taken** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed both waitresses do this. They were informed of the need to wash hands after handling soiled dishes. Both servers commenced washing hands. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. Was immediately cleaned. **Corrected On-Site** **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed that the inside bottom of the beverage-air lowboy reach-in cooler is soiled. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Upon arrival at 09:20, observed 6 people working and no Certified Food Manager present. . **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a probe thermometer read 26° when tested in ice water, should read 32°. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for 2 waitresses and 1 cook (Michael). **Warning**
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. The Migali reach-in cooler. Also the left side upright Hobart reach-in cooler. **Warning**
Intermediate - Refrigerated drawers on the cook's line 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. **Repeat Violation** **Warning**
Intermediate - Slicer blade guard soiled with old food debris. Observed dried up food on the slicer blade guard. Was immediately cleaned. **Corrected On-Site** **Repeat Violation** **Warning**
9/17/2014 | 12 Violations | Rating 2.75/5
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins stored on kitchen floor
Basic - Coffee filters not stored in a protected manner to prevent contamination.
Basic - Equipment and utensils not properly air-dried - wet nesting.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Raw animal food stored over cooked food. Eggs over soups
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over potato pancakes
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - Reach-in cooler shelves soiled with food debris. Soiled and rusty
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing date marked in reach in coolers in the kitchen
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
5/1/2014 | 23 Violations | Rating 2.75/5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
Basic - Case/container/bag of food stored on floor in dry storage area. Onions on floor **Warning**
Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
Basic - Clean plates were not inverted **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. *Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Purse in cook line area **Warning**
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and liners **Warning**
Basic - Food stored in dry storage area not covered. Instant non fat milk open **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in reach in freezer. **Warning**
Basic - Uncovered food stored near sink exposed to splash. Coffee and ice tea in service area next to hand wash sink.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pancake Batter mixture, milk, butter all 57°F. see stop sale. **Admin Complaint**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. *
High Priority - Live flies in kitchen. **Warning**
High Priority - Live, small flying insects in food storage area. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Food manager certification expired. **Warning**
Intermediate - Handwash sink not accessible for employee use due to beverage items stored around sink
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. Glass reach in cooler **Admin Complaint** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
5/1/2014 | 2 Violations | Rating 4.75/5
Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left drawer reach in cooler, glass door reach in cooler **Repeat Violation** **Warning**Observed TCS food at greater than 41°f on the cookline drawer reach in cooler, brown reach in cooler and glass door reach in cooler. 11/19/13
High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Left side drawers potentially hazardous food at 48F, iced down to 41F **Corrected On-Site** **Warning**Burgers, hush brown and chicken at 47°f on the left drawers at the cookline cooler. Instructed operator to ice down the products. 11/19/13 Observed raw beef, raw poultry and soup on a reach in cooler at 52°f, raw beef and poultry moved to another unit, soup was discarded. 11/19/13
11/19/2013 | 4 Violations | Rating 4.5/5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left drawer reach in cooler, glass door reach in cooler **Repeat Violation** **Warning**Observed TCS food at greater than 41°f on the cookline drawer reach in cooler, brown reach in cooler and glass door reach in cooler. 11/19/13
High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Left side drawers potentially hazardous food at 48F, iced down to 41F **Corrected On-Site** **Warning**Burgers, hush brown and chicken at 47°f on the left drawers at the cookline cooler. Instructed operator to ice down the products. 11/19/13 Observed raw beef, raw poultry and soup on a reach in cooler at 52°f, raw beef and poultry moved to another unit, soup was discarded. 11/19/13
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter, whipped cream in the glass door reach in cooler, according to owner due to unit doors open during cleaning. Moved to another unit. **Corrected On-Site** **Repeat Violation** **Warning**Butter, milk and batter at 48-50°f on the glass door reach in cooler.11/19/13
7/29/2013 | 20 Violations | Rating 2.5/5
Basic - Bowl or other container with no handle used to dispense food. Salt **Repeat Violation** **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of bagels on walk in freezer floor **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left drawer reach in cooler, glass door reach in cooler **Repeat Violation** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Left side drawers potentially hazardous food at 48°F, iced down to 41°F **Corrected On-Site** **Warning**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Washed lettuce **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter, whipped cream in the glass door reach in cooler, according to owner due to unit doors open during cleaning. Moved to another unit. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cookline, explained and implemented time control procedure. **Corrected On-Site** **Repeat Violation** **Warning**
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. Cold cuts, mushrooms **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. As a prep sink. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads, chicken, soups in the coolers. **Warning**
2/20/2013 | 15 Violations | Rating 3.25/5
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cook line, moved inside a cooler. **Corrected On-Site** **Repeat Violation**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, yogurt, butter, whipped cream in the glass door reach in cooler. Moved to another unit capable of maintaining proper temperatures, 45F at the end of the inspection. **Corrected On-Site** **Repeat Violation**
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. Glass door reach in cooler. **Repeat Violation**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food. Bowls inside sugar, salt containers **Repeat Violation**
Basic - Nonfood-contact equipment in poor repair. Front counter cabinets, kitchen shelves. **Repeat Violation**
Basic - Ice buildup in walk-in freezer.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloths
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Front counter cabinets, kitchen shelves. **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Warewashing area. **Corrected On-Site**
8/28/2012 | 16 Violations | Rating 3/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at the cookline. Corrected On Site. moved inside a cooler.
Critical - Observed food stored on floor. walk in freezer
Critical - Observed food stored on floor. onions in storage area. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooked bacon. Corrected On Site. gloves. Corrected On Site. Repeat Violation.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
Observed dispensing equipment that allows contamination, no handled cup or bowl inside a food container, sugar, salt. Repeat Violation.
Observed nonfood-contact equipment in poor repair front counter cabinets.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
Critical - Observed encrusted material on can opener.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
Observed food debris accumulated on kitchen floor. under equipment
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
5/2/2012 | 15 Violations | Rating 2/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dairy products, cold cuts in the reach in coolers.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. roast beef, chicken in the reach in coolers.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, individual packages, at the customer area. Corrected On Site. moved to a cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in the glass door reach in cooler. Corrected On Site. moved to another unit. from 54 to 44 degrees at the end of the inspection.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in the MIGOLI reach in cooler. Corrected On Site. moved to another unit. temperature at the end of the inspection was 42 degrees fahrenheit.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MIGOLI reach in cooler. operator turned the unit colder.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Observed employee with no hair restraint.
Observed dispensing equipment that allows contamination. no handled cup / bowl inside a food container, salt. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
12/28/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
10/28/2011 | 10 Violations | Rating 3/5
Critical - Observed food stored on floor.Wi frezer, Corrected On Site.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of microwave soiled.Repeat Violation.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed handwash sink used for purposes other than handwashing.Rinsing utensils,front line, Corrected On Site.
Critical - Observed small flying insects in back door area, operator in charge states that there is an extermination in process. Provide exterminator's report 24 hours upon receive of this notice.
Observed unnecessary items on the premise.
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. Expired 9-11.
6/22/2011 | 8 Violations | Rating 3.5/5
Critical - Observed dented/rusted cans. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.reach in, cooks line.
Critical - Observed accumulation of grease in dishwasher's racks.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed toilets unclean.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
3/31/2011 | 24 Violations | Rating 2.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs, Corrected On Site.
Critical - Observed raw animal food stored over cooked food.Fresh eggs over tuna salad. Corrected On Site.
Critical - Observed cloth used as a food-contact surface.Ice machine. Corrected On Site.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Observed employee with no hair restraint.
Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
Observed nonfood-contact equipment in poor repair, storage counter's doors. Cooks line.Repeat Violation.
Critical - Observed accumulation of debris on diswasher's racks.
Clean wiping cloth not properly stored. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
Observed build-up of grease on storage counters.
Observed gaskets with slimy/mold-like build-up. Repeat Violation.
Critical - Observed bathroom facility not clean.Urinal, toilets.
Observed unnecessary items stored in the back door area.
Observed grease accumulated under cooking equipment.
Observed food debris accumulated on kitchen floor.
Ceiling not smooth and easily cleanable. Repeat Violation.
Light not functioning.Reach in cooler.
Observed improper storage of maintenance tools that interferes with cleaning.
Observed unnecessary items on the premise. Repeat Violation.
11/19/2010 | 14 Violations | Rating 3.25/5
Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, reach in. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
Observed nonfood-contact equipment in poor repair, storage counter's doors, cook's line.Repeat Violation.
Observed non food-contact equipment in poor repair,storage shelves, dry storage area.
Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed soil buildup inside ice bin.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Handwashing cleanser lacking at handwashing lavatory.restroom, Corrected On Site.
Ceiling not smooth and easily cleanable. Repeat Violation.
Light not functioning.reach in, Repeat Violation.
Observed unnecessary items on the premise.Mop sink area, office area.
4/29/2009 | 5 Violations | Rating 5/5
Violation: 15-30-1Shelves attached to walls in reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Violation: 37-14-1Observed ceiling tiles in disrepair.
Violation: 37-15-1Observed ceiling soiled with accumulated dust.
Violation: 38-10-1Light not functioning, reach in unit and freezer, also mop sink area.
Violation: 42-11-1Observed unnecessary items on the premise.
3/27/2009 | 19 Violations | Rating 2.75/5
Light not functioning, reach in unit and freezer, also mop sink area.
Observed build-up of grease on nonfood-contact surface, storage counters.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Observed ceiling soiled with accumulated dust.
Observed ceiling tiles in disrepair.
Critical - Observed dented/rusted cans.
Critical - Observed expired Food Manager Certification.
Critical - Observed food stored on floor.
Critical - Observed handwash sink's faucet not clean.
Observed improper storage of maintenance tools that interferes with cleaning.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed nonfood-contact equipment in poor repair, handwash splash guard.
Critical - Observed soiled reach-in cooler gaskets.
Observed unnecessary items on the premise.
Observed walk-in cooler gasket torn/in disrepair.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Shelves attached to walls in reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wall not smooth and easily cleanable.
9/15/2008 | 5 Violations | Rating 5/5
Violation: 14-30-1Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Shelve s over the 3 compartment sink.
Violation: 21-11-1Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 PPM.
Violation: 37-13-1Observed hole in ceiling. Above dishwashing area.
Violation: 37-14-1Observed ceiling in disrepair.Repeat Violation.
Violation: 40-02-1Emplyee storage area not clean and orderly or used as needed.
7/10/2008 | 41 Violations | Rating 0/5
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Emergency light in disrepair in dishwashing area. For reporting purposes only.
Emplyee storage area not clean and orderly or used as needed.
Equipment and utensils not properly air-dried. Wet nesting.
Critical - Exit signs not properly illuminated. For reporting purposes only.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - Hood suppression system tag out-of-date. For reporting purposes only.
In-use utensil not stored on a clean portion of food preparation, ice scoop.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Lights missing the proper shield, sleeve coatings or covers. In the walk in freezer and above the hood.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rusted metal shelves.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Shelve s over the 3 compartment sink.
No Heimlich maneuver sign posted.
Critical - No current hood fire suppression system inspection report available. For reporting purposes only.
Critical - No handwashing sign provided at a handsink used by food employees.
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.This violation must be corrected by : 09/11/08.
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 : 09/11/08.
Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only. In dishwashing area.
Observed attached equipment soiled with accumulated dust. Hood.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. On top of back ice machine.
Critical - Observed buildup of slime in the interior of ice machine.
Observed ceiling in disrepair.Repeat Violation.
Observed clean equipment stored on floor.
Critical - Observed container of medicine improperly stored with food items at the kitchen. Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Improper disposal of waste water.
Critical - Observed food stored on floor. In the walk in freezer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board.
Observed hole in ceiling. Above dishwashing area.
Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Cook.
Critical - Observed presetting of unwrapped silverware.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
Critical - Observed torn packages/bags of food exposing the contents to contamination. At dry storage.
Critical - Observed uncovered food in holding unit/reach in cooler.
Critical - Observed unlabeled spray bottle.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 PPM.