King's Duck Inn Improves its Sanitary Rating
4155 N Courtenay Pkwy
Merritt Island, FL 32953
;
Basic - - From inspection on 2016-11-22: Basic - Observed standing water in bottom of reach-in cooler. Roll top cooler on cooks line , standing water on bottom shelf. - From follow-up inspection on 2016-11-30: **Time Extended**
Basic - - From inspection on 2016-11-22: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection on 2016-11-30: **Time Extended**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bar glasses in dry stock room in cardboard cases stored directly on the floor. Pizza boxes stored directly on floor in room with ice machine.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food equipment on black wire shelf by back door not inverted from exposer from outside back screened door.
Basic - Clean utensils or equipment stored in dirty drawer or rack. Equipment on black wire shelf by back door stored in bin with debris.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Open black wire shelf by back door, cell phone on shelf with equipment and plates Observed pack of cigarettes on shelf with food equipment.
Basic - Floor not cleaned when the least amount of food is exposed. Area behind bar cooler that leads into the kitchen to the right has a large amount of debris behind it that is need of cleaning.
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Light shield damaged/in disrepair. No shields over bulbs in place in cooks line area.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cooks line area
Basic - Observed standing water in bottom of reach-in cooler. Roll top cooler on cooks line , standing water on bottom shelf.
Basic - Ripped/worn tin foil used as food-contact shelf cover.
Basic - Shelf under preparation table soiled with food debris.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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. Multiple items in walk in cooler not date marked, sliced cheese, deli turkey, cooked potatoes and cooked ham
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken wing in reach in cooler
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in walk in cooler.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza area. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Keys, phone above prep table **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. Right door of Cookline 3 door cooler.
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Corner hand wash sink. **Corrected On-Site**
Basic - Unnecessary items/unused equipment on the premises. In room with ice machine.
Basic - Waste line missing at soda gun holster. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wing sauce with tomato juice 70° left at room temp, advised to either keep under a time or temp plan. Made at 11 must discard at 3. Gave operator time as a public health control form **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish over fries. **Corrected On-Site**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mashed potatoes 3/22/16
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. Mashed potatoes from 3/22/16
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar sink. **Corrected On-Site**
Intermediate - Equipment drain line draining into handwash sink. Bar in corner. **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. Found both black upright cooler ambient thermometers at 48° front covers on both units are moderately soiled with dust and grease. **Warning** 9/11/15. Ambient 50° both black coolers.
Basic - Case/container/bag of food stored on floor in dry storage area. Jugs oil, bag of flour. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Backpack on pizza station. **Corrected On-Site** **Warning**
Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
Basic - Heavy Soil residue build-up on nonfood-contact surface. Large fan. **Warning**
Basic - Soiled reach-in cooler gaskets. Cookline 3 door. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Black upright Horseradish made 48° bleu cheese dressing made 50° sour cream 48° **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Equipment drain line draining into handwash sink. Bar in corner. **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. Found both black upright cooler ambient thermometers at 48° front covers on both units are moderately soiled with dust and grease. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line hand sink by mixer **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Yellowish liquid. **Warning**
Basic - Damaged/spoiled/recalled food not properly segregated. Badia Ground Cumin from recall from 3/12/15. **Corrected On-Site**
Basic - Food stored on floor. Jugs of oil. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline
Basic - Single-service articles improperly stored. Pizza boxes on floor. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 200 ppm. Remade 100 ppm. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
Basic - Equipment in poor repair. Pizza cooler, but not in use. **Repeat Violation**
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
Basic - Outer openings not protected with self-closing doors. Double doors in kitchen.
Basic - Soil residue build-up on nonfood-contact surface. Dust on fans. **Repeat Violation**
High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings. 65-80° reheated in oven to greater than 165°
Intermediate - Equipment drain line draining into handwash sink. Rear bar.
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.
Intermediate - No soap provided at handwash sink. Corner of kitchen.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
Basic - Equipment in poor repair. Pizza cooler, but not in use.
Basic - Holes in walls. Mop sink area and soda box area.
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface. Dust on big fan.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey from 11/6/14, operator stated that employee did not put new date from slicing yesterday.
Intermediate - Employee used handwash sink as a dump sink. Bar.
Intermediate - Handwash sink not accessible for employee use due to being corner sink blocked by round ice bin. **Corrected On-Site**
Basic - Equipment and utensils not rinsed between washing and sanitizing.washed tongs off and dipped in sanitizer bucket. **Warning**8/22/14 dipped knife in bucket of sanitizer.
Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.back door open. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.pizza make cooler: c.h Pizza cooler: c.h cooked mushrooms 50° cooked sausage 50° shredded cheese 48° ricotta cheese 45° cooked pizza sliced 47° **Warning** 8/22/14 cooked mushrooms 47° and 51° shredded cheese 47° pizza sauce homemade 62° cooked pizza slice 52° cooked sausage 56° and 50°. Operator discarded entire cooler.
Intermediate - Pizza 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. Found at 50° **Warning** 8/22/14 found at 48°
Basic - Bowl or other container with no handle used to dispense food.cup used to scoop flour **Warning**
Basic - Buckets of pickles stored on the floor of walk in cooler, jugs of oil next to fryers. **Warning**
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bar cooler. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area.ciggerates,cell phone keys **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment and utensils not rinsed between washing and sanitizing.washed tongs off and dipped in sanitizer bucket. **Warning**
Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cook line and through out kitchen. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Warning**
Basic - Nonfood-grade garbage bags used in direct contact with pepperoni **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.back door open. **Warning**
High Priority - 3 Live, small flying insects in food preparation area. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.pizza make cooler: c.h Pizza cooler: c.h cooked mushrooms 50° cooked sausage 50° shredded cheese 48° ricotta cheese 45° cooked pizza sliced 47° **Warning**
High Priority - Chlorine wiping cloth Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.placed hat on head and continue on cook line without washing hands. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooler: c.h raw chicken 45° raw beef 45° sliced roast beef 45° **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
Intermediate - Cook line Cutting board(s) badly stained/soiled. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.minimum cook temps of raw seafood,chicken. Reeducated cook **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.blocked by fan **Warning**
Intermediate - Interior of black reach-in cooler soiled with accumulation of food residue. **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
Intermediate - Pizza 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. Found at 50° **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. **Warning**
Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line cooler ambient temperature found at 45°, upright black wait cooler for dressings 60° **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. Outdoor restroom.
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Food stored on floor. Jugs of oil. **Corrected On-Site**
Basic - Open dumpster lid. **Corrected On-Site**
Basic - Several small Holes in walls. Kitchen.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
Intermediate - Encrusted, soiled material on slicer.
Basic - Accumulation of lime scale on the inside and corners of the dishmachine.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In black upright
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
Intermediate - Cutting board(s) stained/soiled. Long board on lowboy **Repeat Violation**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corner sink by mixer
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Prime rib covered
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
Basic - Food stored on floor. Jug of oil **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door low boy **Repeat Violation**
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled. Long board on 3 door lowboy
Intermediate - Employee used handwash sink as a dump sink.
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mixer
Intermediate - Handwash sink used for purposes other than handwashing. Bar soda gun waste drain line.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Have quat but need chlorine**Repeat Violation**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**. Has quat strips but needs chlorine.
Basic - Beverage tubing/cold plate not separated from stored ice. Bar **Warning**
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation** **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **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. Coffee on pizza station **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
Basic - Floor soiled/has accumulation of debris. Under 3 bay sink. **Warning**
Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop by grill for potatoes. **Corrected On-Site** **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Kitchen fan **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated grease. Grill area. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Cooling eggs **Repeat Violation** **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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. Person not on site that knows where it may be **Warning**
High Priority - Raw animal food stored over ready-to-eat food.raw beef over veg **Corrected On-Site**
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.cook
Basic - Bowl or other container with no handle used to dispense food.2z souflee in spices
Basic - Build-up of mold-like substance on nonfood-contact surface. Ceiling in walk in
Basic - Soil residue build-up on nonfood-contact surface.fan in kitchen
Intermediate - Handwash sink used for purposes other than hand-washing, ther is basket in back bar handsink **Corrected On-Site**
Basic - Open dumpster lid.
Critical - Observed raw animal food stored over ready-to-eat food.raW shrimp over rte veg in freezer Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server with watches Corrected On Site.
Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.handle broken on grill press
Observed build-up of food debris, dust or dirt on nonfood-contact surface.dust on large fan
Critical - No handwashing sign provided at a handsink used by food employees.sink
Critical - No handwashing sign provided at a handsink used by food employees.front bar
Critical - No handwashing sign provided at a handsink used by food employees.rear bar
Critical - Hand wash sink lacking proper hand drying provisions.rear bar
Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
Critical - Outer openings not protected with self-closing doors.rear doors
Critical - Outer openings of establishment cannot be properly sealed when not in operation.fan missing screen
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chilli at 65 degrees fahrenheit after 1 hour. recommended increasing reheating temp. Corrected On Site.checked temperature before the 2 hours found at 166F
Critical - Observed chicken wings cooling in covered deep pan
Critical - Observed raw beef wrapped in saran wrap stored over vegetables in freezer.
In-use ice scoop stored on top of ice machine, not stored in a clean, protected location.
Critical - beverage container on pizza make station.Repeat Violation.
Observed heavily grooved cutting boards throughout kitchen. Not smooth or easily cleanable Repeat Violation.
Critical - Observed heavily soiled reach-in cooler gaskets on cook line.
Critical - Observed heavy encrusted, soiled material on slicer.
Critical - Observed moderate buid up on soda gun nozzle in back bar area
Critical - Observed heavy buildup mold like material on racks in the walk in cooler
Critical - Handwash sink in prep area blocked.
Observed moderate grease and food debris accumulated under all equipment and shelving through out facility.
moderate build up of grease, dust, and food debris on cook line shelves.
Observed ceiling in disrepair in walk in cooler. mold like substance on ceiling and walls that are absorbing moisture.
Lights missing the proper shield, sleeve coatings or covers.through out cook line
Critical - No proof of required employee training provided. Manager states cooks employed less than 10 days, no warning issued. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk in walk-in cooler.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for precooked chicken wings at cook line. Corrected On Site.
Critical - No written for Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually with current staff.Last date of procedure was 4/2/10.
Critical - Observed a designated employee drinking/g area located in a food preparation or other restricted area.Noted covered drink on cutting board. Corrected On Site.
Observed equipment in poor repair.Coated food storage shelves in bottom of sandwich cooler are chipped and rusting.
Observed cutting board grooved/pitted and no longer cleanable at sandwich line cooler. Repeat Violation.
Critical - Observed buildup of slime on soda gun dispensing nozzles at bar. Corrected On Site.
Observed attached equipment,fan covers on refrigeration unit in walk-in cooler, soiled with accumulated dust.
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed.Noted above 200 ppm. Corrected On Site.Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable on sandwich line cooler and bar's lemon cutting board.NOTE:Recommend using opposite side of boards.
Observed pizza door cooler gaskets torn/in disrepair.
Observed attached equipment,wall exhaustfan soiled with accumulated dust in kitchen.
Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed.Noted above 200 ppm chlorine. Corrected On Site.
Critical - Observed food being cooled by nonapproved method.Precooked chicken wings were found at 80-108 DF in plastic covered pails to cool in walk in cooler for 30 minutes,wings removed and placed on flat trays to rapid cool in walk in cooler. Corrected On Site.
Observed male employee with no hair restraint cutting celery.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Flters dated 8/6/09 for post m9x station.
Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.Sandwich cooler cutting board badly stained wit food.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles gun at service bar.
Observed attached equipment,wall fan by steam table soiled with accumulated dust.
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 200 ppm.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Meatloaf 49 DF 1 lb., spaghetti 56 DF 1 lb. and chili 123 DF .Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.White refrigerator noted meatloaf 49 DF and spaghetti 56 DF overnight.STOP SALE.. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above on table no 1.Chili 123 DF in steam table for 2 1/2 hours.STOP SALE 2 lbs. Corrected On Site.Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in white refrigerator.
Critical - Observed buildup of slime on soda gun dispensing nozzle at rear bar.Corrected On Site.
Observed residue build-up on interior doors of dish machine. Corrected On Site.
Observed soda gun holster with accumulated slime/debris. Corrected On Site.
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 400 ppm.
Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours for marble board on pizza make line cooler. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers.Missing end caps for ceiling kitchen fluorescent lights.
Observed single-service items stored on floor.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chili noted hot holding at 109 degrees for 3 hours.F Corrected On Site.Reheated to 165 degrees F rapidly in two hours.
No Violations Were Observed
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in walkin cooler.
Critical - Handwash sink not accessible for employee use at all times.Observed 50 gallon container blocking access to handsink in slicer/prep area.
Critical - No conspicuously located thermometer in cold walkin holding unit.Corrected On Site.
Critical - Observed a few live flies in kitchen.
Critical - Observed food employee wearing bracelets/jewelry other than a plain ring on their hands/arms while preparing food.
Observed grease accumulated under cooking equipment.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue in cooked pasta cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed sliced turkey dated 8/9/08 at 47 degrees F in walkin cooler.
Observed residue build-up on wood food storeroom shelves.
Observed single-service items stored on floor.
Critical - Observed soiled reach-in cooler gaskets on pizza and sandwich coolers.
Critical - Outer openings screen door not protected with self-closing doors and found open and flies present in kitchen.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Observed chili at 58 degrees F in deep pan being reheated in steam table.Recommend rapid reheating onngas stove. Corrected On Site.