Commercial Point Cafe Degrades its Sanitary Rating
3601 W Commercial Blvd
Fort Lauderdale, FL 33309
Health Inspection Reports
5/31/2016 | 16 Violations | Rating 2.75/5
Basic - Carbon dioxide/helium tanks not adequately secured.
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** **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on the salad make station
Basic - Employee eating in a food preparation or other restricted area. Observed the salad prep person drinking coffee on the cook line. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Exterior door has a gap at the threshold that opens to the outside. The Rear Door.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (54°F); cooked chicken breast (55°F); cooked rice (52°F); pasta salad (51°F); soup (51°F); and hot dogs (50°F) in the walk-in cooler.
High Priority - Dented/rusted cans present. See stop sale. Observed 5 dented cans stored on the can rack in the dry storage. **Repeat Violation**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the cold line cook wash his gloved hands and continued to use the same gloves without changing them. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed sliced ham (54°F); cooked chicken breast (55°F); cooked rice (52°F); pasta salad (51°F); soup (51°F); hot dogs (50°F) in the walk-in cooler. The ambient thermometer reads 50°F in the walk-in **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Employee used handwash sink as a dump sink. Observed ice dumped into the hand wash sink at the cook line. **Corrected On-Site**
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Slicer blade soiled with old food debris.
Intermediate - Walk-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. Observed the ambient temperature of the walk-in cooler @ 52° and all items stored in the cooler are at 50°F and above. Operator advised to move all TCS food to the back walk-in cooler that is functioning properly.
1/19/2016 | 8 Violations | Rating 4/5
Basic - Coffee filters not stored in a protected manner to prevent contamination. Rear kitchen.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
Basic - Hole in or other damage to wall. Hole in wall by floor mixer.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, Tuna Salad prepared 1/14/16 at 48°. Stop Sale issued.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut Tomatoes and Tuna Salad @ 48°; Hard Boiled Eggs @ 48°.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ambient cooling plastic containers covered.
8/28/2015 | 12 Violations | Rating 4.25/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of shell eggs in WIC in kitchen.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In staging area/ dry storage. **Repeat Violation**
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board in dry storage.
Basic - Food not stored at least 6 inches off of the floor. Crackers underneath prep table in prep kitchen.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In prep kitchen.
Basic - Nonfood-contact equipment in poor repair. Shelf of prep table in prep kitchen is rusty.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler in prep kitchen is very dark. **Repeat Violation**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In kitchen.
Basic - Working containers of food removed from original container not identified by common name. Sugars in plastic containers in prep kitchen.
High Priority - Dented/rusted cans present. See stop sale. Mandarin oranges in dry staorage. GE 7245 **Repeat Violation**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Chef on cookline. Put on fresh gloves without washing his hands first. **Repeat Violation**
Intermediate - Accumulation of food debris/grease on food-contact surface. Floor mixer
1/20/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
10/23/2014 | 21 Violations | Rating 2.25/5
Basic - Bowl or other container with no handle used to dispense food. Sugar, red peppers, salt pepper mix.
Basic - Ceiling tile in disrepair. West kitchen several stained.
Basic - Ceiling tile missing. In kitchen.
Basic - Coffee filters not stored in a protected manner to prevent contamination.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Admin Complaint** **Repeat Violation**
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. West kitchen.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Butane stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts, red peppers. **Admin Complaint** **Repeat Violation**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in cooler. **Warning**. At call back: Ready to eat/Temperature controlled for safety prepared 10/22/14 sauces @ 43°; Cooked mashed potatoes prepared 10/22/14 @ 46°.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork @ 126°.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above beef in center walk in cooler. **Admin Complaint** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Steak @ 117°.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 10/21/14 not dated.
Intermediate - Walk-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. East side of kitchen. **Warning**. At call back: Food still out of temperature; see (3A).
10/22/2014 | 23 Violations | Rating 2/5
Basic - Bowl or other container with no handle used to dispense food. Sugar, red peppers, salt pepper mix.
Basic - Ceiling tile in disrepair. West kitchen several stained.
Basic - Ceiling tile missing. In kitchen.
Basic - Coffee filters not stored in a protected manner to prevent contamination.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Admin Complaint** **Repeat Violation**
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. West kitchen.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Butane stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts, red peppers. **Admin Complaint** **Repeat Violation**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. Line cook.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork @ 126°.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above beef in center walk in cooler. **Admin Complaint** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Steak @ 117°.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 10/21/14 not dated.
Intermediate - Walk-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. East side of kitchen. **Warning**
8/7/2014 | 8 Violations | Rating 4/5
Basic - Bowl or other container with no handle used to dispense food. RICE. **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic - Equipment in poor repair. ICE SCOOP HANDLE BROKEN.
Basic - In-use ice scoop stored on soiled surface between uses. TOP OF ICE MCHINE.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. MELTED BUTTER @ 85°. CORRECTIVE CTIONS TKEN.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **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. CHICKEN BREASTS. and HAM.
Intermediate - Spray bottle containing toxic substance not labeled. CLER LIQUID.
6/4/2014 | 1 Violations | Rating 5/5
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
5/27/2014 | 11 Violations | Rating 2.75/5
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
Basic - Single-service articles not stored inverted or protected from contamination. TAKE OUT LIDS.
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. NO READING ON TEST STRIPS. **Corrected On-Site**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING TCS FOODS IN DANGER ZONE; STORING RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION; INSURING DISH MACHINE IS PROPERLY SANITIZING.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. LANGESTINOS.
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. CHILI.
Intermediate - Spray bottle containing toxic substance not labeled. YELLOW LIQUID.
2/25/2014 | 12 Violations | Rating 2.5/5
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
Basic - Single-service articles not stored inverted or protected from contamination. TAKE OUT LIDS.
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. NO READING ON TEST STRIPS. **Corrected On-Site**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING TCS FOODS IN DANGER ZONE; STORING RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION; INSURING DISH MACHINE IS PROPERLY SANITIZING.
Intermediate - Employee used handwash sink as a dump sink. CENTER DEEP HAND SINK.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. LANGESTINOS.
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. CHILI.
Intermediate - Spray bottle containing toxic substance not labeled. YELLOW LIQUID.
2/24/2014 | 17 Violations | Rating 1.25/5
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE.
Basic - Single-service articles not stored inverted or protected from contamination. TAKE OUT LIDS.
High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. PASTA NOODLES FRONT COUNTER @ 56°. FOOD SHALL BE DISCARDED AT END OF LUNCH @ 15:00 HRS 2/24/14.
High Priority - Dented/rusted cans present. See stop sale. GARBANZO BEANS.
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. NO READING ON TEST STRIPS. **Corrected On-Site**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HOTDOGS @ 54°; RTE CHICKEN @ 52°. FOODS WEWE RECEIVED RTE AND RECEIVED NO PREPARATION PROCEDURES. CORRECTIVE ACTIONS TAKEN.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Cold holding equipment incapable of 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. ICE BATH METHOD FRONT COUNTER FOR PASTA.
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING TCS FOODS IN DANGER ZONE; STORING RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION; INSURING DISH MACHINE IS PROPERLY SANITIZING.
Intermediate - Employee used handwash sink as a dump sink. CENTER DEEP HAND SINK.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. LANGESTINOS.
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. CHILI.
Intermediate - Refrigerated drawers 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. NORTHWEST COOK LINE DRAWERS.
Intermediate - Spray bottle containing toxic substance not labeled. YELLOW LIQUID.
7/8/2013 | 17 Violations | Rating 3/5
Basic - Bowl or other container with no handle used to dispense food. IN SUGAR. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. UNDER GAS STOVE.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. EAST KITCHEN.
Basic - Ceiling tile missing. THROUGHOUT WEST KITCHEN.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Equipment in poor repair. LINE COOLER NEAR WALKIN IN COOLER UNABLE TO MAINTAIN TCS FOODS AT 41° OR BELOW.
Basic - Nonfood-contact equipment in poor repair. GAS STOVE MISSING FRONT COVER.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. PORK LOIN. **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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. MACARONI SALAD AND SHRIMP @ 52°. CORRECTIVE ACTIONS TAKEN.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. CHICKEN OVER BREAD.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. PORK AND BEEF IN CONTACT IN SAME CONTAINER IN WALK IN COOLER.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. LUNCH MENU.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. CHICKEN BREASTS.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. BREAKFAST MENU.
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.
1/10/2013 | 16 Violations | Rating 3.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs , sugar.
Basic - Food stored on floor, bread in walk in freezer. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container in bread crumb
Basic - Ice scoop stored on top of dirty ice machine between uses.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Food-contact surface not smooth and easily cleanable. Cutting board
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Single-service articles not stored inverted or protected from contamination.
Intermediate - Handwash sink used for purposes other than handwashing. Storing water bucket **Corrected On-Site**
Basic - Bathroom door not self-closing.
High Priority - Live, small flying insects in food storage area.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Basic - Dusty ceiling air conditioning vent cover in dish washing area.
8/20/2012 | 8 Violations | Rating 3.5/5
Critical - Observed 1dented can of corn beef hash Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. salad in walk in cooler
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. male cook in kitchen Corrected On Site.
Observed ice scoop with handle in contact with ice.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing gloves
Critical - Observed buildup of slime in the interior of ice machine.
Observed food debris accumulated on kitchen and walk in freeze floor.Corrected On Site.
Critical - Observed unlabeled spray bottle. cleaning detergent
3/27/2012 | 21 Violations | Rating 2/5
Critical - Observed dented can of libbys punpkin Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups , sauces in walk in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfood , salads in walk in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , pasta in walk in cooler
Critical - Observed food stored on floor, onion in walk in cooler
Critical - Observed food stored on floor. produced in walk in freezer
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. knife in butter, walk in cooler
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine
Observed walk-in cooler gasket torn/in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed handwash sink used for purposes other than handwashing. storing wet wiping clothes Corrected On Site.
Critical - Observed dead bugs in light shield through dishwashing room Corrected On Site.
Critical - Observed live flies in kitchen.
Observed worn, torn and/or soiled floors/carpeting.
Observed food debris accumulated on kitchen floor.
Ceiling not smooth and easily cleanable, in foods preparation area.
Critical - Observed unlabeled spray bottle. sanitizer in kitchen
Wet mop not hung to dry.
Observed storage of maintenance tools in areas that may result in cross-contamination. 3 gas motor in stored in stockroom
Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
11/22/2011 | 6 Violations | Rating 3.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. corned beef, roast beef in the prep walkin cooler Corrected On Site.
Critical - Observed food stored on floor. Walkin freezer
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used for mac salad, panko 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. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands. Rinsing coffee pot behind the front counter Corrected On Site.
6/29/2011 | 2 Violations | Rating 4.75/5
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. new staff rest room
Violation: 29-09-1Faucet/handle missing at plumbing fixture. cold water HANDWASHING sink kitchen
3/15/2011 | 14 Violations | Rating 3.5/5
Observed equipment in poor repair. canopener rusty suggest stainless steel
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving pourous should be painted
Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving .
Observed gaskets with slimy/mold-like build-up. all reachins
Critical - Hot water not provided/shut off at employee hand wash sink. addition kitchen
Critical - Hot water not provided/shut off at employee hand wash sink. new staff rest room
Faucet/handle missing at plumbing fixture. cold water HANDWASHING sink kitchen
Critical - Hand wash sink lacking proper hand drying provisions. addition kitchen
Critical - Handwashing cleanser lacking at handwashing lavatory. addition to kitchen
Wall not smooth and easily cleanable drywall addition kitchen .
Observed attached equipment soiled with accumulated dust fan cover walkin coolers.
Critical - Observed unlabeled spray bottle. near water heater
Critical - Exit signs not properly illuminated. For reporting purposes only. back doors
No plan review submitted and renovations in progress addeded extra bay dry storage, reach in cooler, prep area handwashing sink added.
9/23/2010 | 14 Violations | Rating 4.25/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils cookline . Corrected On Site.
Observed nonfood-contact equipment in poor repair cover missing on grill
Wet wiping cloth not stored in sanitizing solution between uses waitstation, prep table and main cookline.
Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface.toaster Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving throughout kitchen, prep area.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. sheet rack shelving
Critical - No handwashing sign provided at a handsink used by food employees prep area. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions prep rea Corrected On Site.
Observed food debris accumulated on kitchen floor freezer and coolers .
Observed attached equipment soiled with accumulated dust. fan covers in walkins
Observed dusty ceiling tiles and/or air conditioning vent covers.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Lights missing the proper shield, sleeve coatings or covers. missing end caps on sleeve
Observed personal care item stored with food. cell phone on prep table Corrected On Site.
3/17/2009 | 22 Violations | Rating 2.5/5
Critical - Hand wash sink lacking proper hand drying provisions, rear kitchen .
Critical - Handwashing cleanser lacking at handwashing lavatory rear kitchen .
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 rear kitchen.
Critical - No handwashing sign provided at a handsink used by food employees rear kitchen .
Observed attached equipment soiled with accumulated dust, fan covers coolers.
Observed attached equipment soiled with accumulated grease hood filters.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, exterio of cooler doors.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving back kitchen.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving rear walkin.
Observed food debris accumulated on cooler floor.
Critical - Observed food stored on floor back walkin cooler .
Critical - Observed food stored on floor onions rear kitchen.
Observed grease/debris accumulated under cooking equipment and shelving .
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit cooksline.
Observed leaking pipe at plumbing fixture, hws waitstation.
Observed personal care item stored with food, purse stored on shelving waitstation with napkins and box of crackers.
Critical - Observed soil buildup inside ice bin waitstation .
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed unlabeled spray bottle, front waitstation.
Observed utensils stored in crevices between equipment knives waitstation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
9/30/2008 | 21 Violations | Rating 2.5/5
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing, several .
Clean glasses, cups, utensils, pots and pans not stored inverted or in same direction or in a protected manner.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0.
Critical - No handwashing sign provided at a handsink used by food employees, hws in kitchen and waitstation.
Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, rear kitchen.
Observed attached equipment soiled with accumulated dust, fan covers cooler.
Observed attached equipment soiled with accumulated grease, hood filters.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, exterior of dishmachine.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, exterior of walkin doors.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving.
Critical - Observed electrical wiring in disrepair. For reporting purposes only, dishmachine room.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only, several.
Critical - Observed food stored on floor, walkin
Observed grease accumulated under cooking equipment.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, inverted.
Critical - Observed soil residue in storage containers.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Unwrapped single-service utensils not presented so that only the handles are touched.