My Big Fat Greek Restaurant Improves its Sanitary Rating
3445 Griffin Rd
Fort Lauderdale, FL 33312
Health Inspection Reports
12/28/2016 | 9 Violations | Rating 3.5/5
Basic - - From inspection on 2016-12-27: Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection on 2016-12-28: Still no hair restrains. **Time Extended**
Basic - - From inspection on 2016-12-27: Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. - From follow-up inspection on 2016-12-28: Still gap under door. **Time Extended**
Basic - - From inspection on 2016-12-27: Basic - Wood food-contact surface not properly sealed. Wood shelves next to Walkin cooler. - From follow-up inspection on 2016-12-28: Still wood not sealed. **Time Extended**
High Priority - - From inspection on 2016-12-27: High Priority - Gryo meat in a broiler that is turned off. Told chef, he turned back on low. **Corrected On-Site** - From follow-up inspection on 2016-12-28: No gyro on broiler at this time. **Time Extended**
High Priority - - From inspection on 2016-12-27: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fresh garlic 100° on stove, reheat to 167°, **Corrected On-Site** - From follow-up inspection on 2016-12-28: No fresh garlic observed. **Time Extended**
Intermediate - - From inspection on 2016-12-27: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Inside hole in dining room next to bathrooms. - From follow-up inspection on 2016-12-28: Still soda nozzle not clean. **Time Extended**
Intermediate - - From inspection on 2016-12-27: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2016-12-28: No quay test kits. **Time Extended**
Intermediate - - From inspection on 2016-12-27: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 8 am Cooling Octopus now 1:30 pm at 47°, place in freezer 41° at 3 pm. 2) potatoes covered 46°, uncovered 3) covered rice 46°, uncovered foods, **Corrective Action Taken** - From follow-up inspection on 2016-12-28: No cooling at this time. **Time Extended**
Intermediate - - From inspection on 2016-12-27: Intermediate - Soda gun soiled, cant remove nozzles for cleaning. - From follow-up inspection on 2016-12-28: Still Soda gun can't separate for cleaning. **Time Extended**
12/27/2016 | 17 Violations | Rating 2.75/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 water bottles in coolers.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment and utensils not properly air-dried - wet nesting. separated pans to air dry. **Corrected On-Site** **Repeat Violation**
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.
Basic - In-use tongs stored on equipment door handle between uses. Removed from door. **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107° needs to be 100°, turned up heat, **Corrective Action Taken** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Glass dessert cooler and fliptop, placed new thermometer in cooler. **Corrected On-Site**
Basic - Wood food-contact surface not properly sealed. Wood shelves next to Walkin cooler.
High Priority - Gryo meat in a broiler that is turned off. Told chef, he turned back on low. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Screen door left open. Closed door.**Repeat Violation** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1) cookline, Fliptop raw burgers 60°, sausage 51°, 48° pasta , placed on ice 2) Cold Tech 44-45° cigars, sauces 49-50° excessive opening, placed in freezer to drop temperature. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fresh garlic 100° on stove, reheat to 167°, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Inside hole in dining room next to bathrooms.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 3 door cooler,fliptop. Replace wth new thermometer **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 8 am Cooling Octopus now 1:30 pm at 47°, place in freezer 41° at 3 pm. 2) potatoes covered 46°, uncovered 3) covered rice 46°, uncovered foods, **Corrective Action Taken**
Intermediate - Soda gun soiled, cant remove nozzles for cleaning.
4/26/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
4/26/2016 | 1 Violations | Rating 5/5
Basic - - From inspection on 2016-04-19: Basic - Soda gun holster with accumulated slime/debris. At bar **Warning** - From follow-up inspection on 2016-04-20: Soda gun holster still dirty **Time Extended** - From follow-up inspection on 2016-04-26: Soda gun holster at bar requires cleaning **Time Extended**
4/20/2016 | 7 Violations | Rating 4.25/5
Basic - - From inspection on 2016-04-19: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Beneath coffee machines cabinet used for dry storage **Warning** - From follow-up inspection on 2016-04-20: Underneath coffee machines requires additional cleaning **Time Extended**
Basic - - From inspection on 2016-04-19: Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning** - From follow-up inspection on 2016-04-20: Case of food stored on floor in walk-in freezer **Time Extended**
Basic - - From inspection on 2016-04-19: Basic - Nonfood-grade bags used in direct contact with food. Chicken in reach in freezer **Warning** - From follow-up inspection on 2016-04-20: Non-food grade bags used in direct contact with food **Time Extended**
Basic - - From inspection on 2016-04-19: Basic - Soda gun holster with accumulated slime/debris. At bar **Warning** - From follow-up inspection on 2016-04-20: Soda gun holster still dirty **Time Extended**
High Priority - - From inspection on 2016-04-19: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning** - From follow-up inspection on 2016-04-20: Flies still flying **Time Extended**
High Priority - - From inspection on 2016-04-19: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top : lettuce 53°F, tomatoes 56°, Placed in walk in cooler Cold holding drawers: octopus 44°, scallops 47°, iced product down **Warning** - From follow-up inspection on 2016-04-20: Flip top cooler: (ambient cool) Lettuce 45°F-47°F, tomatoes 46°F-47°F, raw chicken 39°, yogurt sauce 42°Cold Holding Drawers : scallops 44°F-46°F, octopus 44°F-50°F, lamb 42°F **Time Extended**
Intermediate - - From inspection on 2016-04-19: Intermediate - Handwash sink missing in warewashing or food preparation area. Using hoses that aren't able to wash hands effectively **Warning** - From follow-up inspection on 2016-04-20: Hoses have not been fixed **Time Extended**
4/20/2016 | 6 Violations | Rating 4.25/5
Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, water 82-91°. Reheated **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold holding drawers : seafood 44-46°, Flip top: ground meat 46°, Moved to walk in cooler **Corrective Action Taken** **Warning**
Intermediate - Handwash sink in warewashing or food preparation area has hoses that are inadequate for handwashing **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Warning**
4/18/2016 | 21 Violations | Rating 2.75/5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At ladies restroom **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Beneath coffee machines cabinet used for dry storage **Warning**
Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station **Warning**
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cookline **Warning**
Basic - Nonfood-grade bags used in direct contact with food. Chicken in reach in freezer **Warning**
Basic - Soda gun holster with accumulated slime/debris. At bar **Warning**
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At cookline **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm **Warning**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm at bar three compartment sink **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top : lettuce 53°F, tomatoes 56°, Placed in walk in cooler Cold holding drawers: octopus 44°, scallops 47°, iced product down **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over fish **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken above beef **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine at cookline, **Warning**
Intermediate - Employee used handwash sink as a dump sink. At bar **Warning**
Intermediate - Handwash sink missing in warewashing or food preparation area. Using hoses that aren't able to wash hands effectively **Warning**
Intermediate - Nonfood-grade basting brush used in food. Discarded **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
11/20/2015 | 7 Violations | Rating 4.5/5
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
Basic - Case/container/bag of food stored on floor in kitchen. Potatoes **Corrected On-Site**
Basic - Equipment in poor repair. Ice machine cover.
Basic - No Heimlich maneuver/choking sign posted.
Basic - No handwashing sign provided at a hand sink used by food employees. Handicap stall, men's room, lady's room
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook
6/17/2015 | 14 Violations | Rating 3.5/5
Basic - Bowl or other container with no handle used to dispense food. Sugar container
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 - Equipment in poor repair. Lid to ice machine and salad cooler unable to maintain 41 degrees F
Basic - Food stored in dry storage area not covered. Flour and rice.
Basic - Ice scoop handle in contact with ice. Wait station removed **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses. cleaned and sanitized **Corrected On-Site**
Basic - No Heimlich maneuver/choking sign posted.
Basic - No suitable facilities provided to store employee clothing and other possessions. Purse at salad station shelf
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice pudding (salad cooler) 50f moved to walk in cooler **Corrective Action Taken**
High Priority - Raw animal food stored over cooked food. Eggs over ready to eat in walki moved to lower shelf **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used 3 compartment sink
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plates in sink at cooks line.
Intermediate - No soap provided at handwash sink. Kitchen hand sink in prep area
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various cooked items in walk in cooler.
7/29/2014 | 10 Violations | Rating 2.75/5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on food containers on dish storage shelf.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Whirlpool RIC milk 46°f, butter 50, half n half 50°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator lowered temperature setting and will monitor as A Corrective Action. **Warning** **Repeat Violation**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed in storage room in dining area. Operator discarded. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed split pea soup in a 4 gallon deep container left. 12 hrs plus overnight at 50°f in WIC.
High Priority - Stop Sale issued due to adulteration of food product. ICE-Accumulation of pinkish slimy mold-like substance in the interior of the ice machine. Observed on interior side walls and stainless steel interior flap.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed milk curdled in whirlpool RIC.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed split pea soup in a 4 gallon deep container left. 12 hrs plus overnight at 50°f in WIC.
Intermediate - Accumulation of pinkish slimy mold-like substance in the interior of the ice machine. Observed on interior side walls and stainless steel interior flap.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed split pea soup in a 4 gallon deep container left. 12 hrs plus overnight at 50°f in WIC.
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. Observed in Whirlpool RIC milk 46°f, butter 50, half n half 50°, operator lowered temperature setting and will monitor as A Corrective Action. **Warning** **Repeat Violation**
4/7/2014 | 8 Violations | Rating 3.75/5
Basic - Accumulation of debris on exterior of warewashing machine. Observed on top portion of machine.
Basic - Equipment in poor repair. Observed in Flip top 3- door unit near side exit, seafood salad 49°f, cut tomatoes 49°, cheese 49°, Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator moved to working unit as a Corrective Action.
Basic - Plumbing system in disrepair. Observed under handwashing sink drain pipes leKing and disconnected. Operator informed and called plumber as a Corrective Action.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top 3- door unit near side exit, seafood salad 49°f, cut tomatoes 49°, cheese 49°, Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator moved food to working unit as a Corrective Action.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp stored above ready made salad dressing in RIC under counter on cookline. Operator moved raw shrimp to comply. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed chicken in WIC during cooling process covered, operator uncovered to comply. **Corrected On-Site**
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. Observed in Whirlpool unit butter 44°f, milk 44°, hummus 44°, operator adjusted temperature setting and will monitor as a Corrective Action.
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. Observed Orzo 43°f, milk 43°cheese 43°, fish 43°. Operator has maintenance in route as a Corrective Action.
8/29/2013 | 7 Violations | Rating 4/5
Basic - Clean utensils or equipment stored in dirty container. Observed on shelf above food prep table.
Basic - Employee with no hair restraint while engaging in food preparation. Observed on cookline.
Basic - Soda gun holster with accumulated slime/debris. Observed at bar area.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw shell eggs stored over ready to eat- milk. **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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 in glass door Turbo Air unit.
Intermediate - Soda gun soiled. Observed at bar area.
3/28/2013 | 9 Violations | Rating 4.25/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at 50 left outside for long time,owner place potatoes in walk in cooler to bring temperature control to 41 or below **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on top of flip top cooler / salad station
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. In kitchen on top of flip top cooler
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board in kitchen
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves net to 3 microwaves in kitchen
Intermediate - Hot water not provided/shut off at employee handwash sink. Next to prep sink in kitchen **Corrected On-Site**
Intermediate - Handwash sink does not have enough water pressure to properly wash hands.in kitchen next to prep sink
Basic - Employee personal items stored in or above a food preparation area. Personal beg on top of flip top cooler in kitchen **Corrected On-Site**
8/7/2012 | 9 Violations | Rating 3/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice and peas at 50 degress in 1 door talk reach in cooler in kitchen.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked gyro meat at 108 degress in hot holding unit in kitchen.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1 door tall reach in cooler in kitchen. used other coolers untill fixed.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs over milk in walk in cooler .
Critical - Observed food stored on floor. raw fish and raw chicken in walk in cooler .
Critical - Observed improper use of detergent-sanitizer. NO SANATIZER USED
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. O PPM
Missing drain plug at dumpster.
6/15/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
5/16/2012 | 5 Violations | Rating 4.5/5
Critical - Observed cloth used as a food-contact surface. Corrected On Site.
Unwrapped single-service utensils not presented so that only the handles are touched.straws at bar
Floors not maintained smooth and durable.walkin
Observed wall soiled with accumulated food debris.
Critical - Observed unlabeled spray bottle. Corrected On Site.
3/12/2012 | 44 Violations | Rating 0/5
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Critical - Thermometers provided and conspicuously placed
Critical - Thermometers provided and conspicuously placed
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
In use food dispensing utensils properly stored
In use food dispensing utensils properly stored
Food contact surfaces designed, constructed, maintained, installed, located
Food contact surfaces designed, constructed, maintained, installed, located
Non-food contact surfaces designed, constructed, maintained, installed, located
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Sanitizing concentration
Wiping cloths clean, used properly, stored
Critical - Food contact surfaces of equipment and utensils clean
BAR COOLER HAS ACCUMULATION OF WATER.
Non-food contact surfaces clean
Non-food contact surfaces clean
Non-food contact surfaces clean
Storage/handling of clean equipment, utensils
Critical - HAND SINK USED FOR OTHER PURPOSES - STRAW
Critical - NO SOAP PROVIDED TO BAR HAND SINK.
Critical - NO PAPER TOWELS PROVIDED TO BAR HAND SINK.
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside storage area clean, enclosure properly constructed
Critical - Presence of insects/rodents. Animals prohibited
Critical - Outer openings protected from insects, rodent proof
Critical - Outer openings protected from insects, rodent proof
Floors properly constructed, clean, drained, coved
Floors properly constructed, clean, drained, coved
Floors properly constructed, clean, drained, coved
Floors properly constructed, clean, drained, coved
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Lighting provided as required. Fixtures shielded
Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
Other conditions sanitary and safe operation
Critical - EXPIRED CERTIFIED FOOD MANAGER CARDS.
Critical - EMPLOYEE TRAINING CERTIFICATES EXPIRED.
9/13/2011 | 13 Violations | Rating 2.75/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in reach in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in reach in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. 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. plantfoods in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in reach in cooler
Critical - Observed uncovered food in holding unit/dry storage area. sauces in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. meats , plantfoods in walk in cooler
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. male employee in kitchen Corrected On Site.
Observed employee with no hair restraint.
Observed cutting board grooved/pitted and no longer cleanable. throughout kitchen
Critical - Vacuum breaker mising at hose bibb. backflow preventer at outside building
Floors not constructed easily cleanable. missing tiles in kitchen nextto dishwashing machine
Lights missing the proper shield, sleeve coatings or covers. throughout kitchen
5/3/2011 | 14 Violations | Rating 3/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , soups in walk in cooler
Critical - Displayed food not properly protected from contamination; foods in reach in freezer
Critical - Observed food stored on floor. onion in walk in cooler Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area, sauces ,soups in walk in cooler . Corrected On Site.
Critical - Observed cloth used as a food-contact surface. towels used in reach in cooler
Observed nonfood-contact equipment in poor repair; reach in freezer .
Equipment compartment not equipped to properly drain accumulation of moisture; in reach in cooler
Critical - observed no backflow preventer at hose bibb nextto entrance door.
Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen
Observed open dumpster lid. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. endcap throughout kitchen
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.in kitchen
Observed personal care item stored with food. cellular phone on foods preparation table in kitchen Corrected On Site.
11/15/2010 | 5 Violations | Rating 4/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in walk-in-cooler
Critical - Observed raw animal food stored over cooked food. shells eggs in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. uncooked rice in stockroom
Critical - Observed uncovered food in holding unit/dry storage area. sauces in walk-in-cooler
Observed open dumpster lid.
7/14/2010 | 8 Violations | Rating 3.25/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in wic
Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in wic
Critical - Observed food stored on floor.onion in kitchen Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. plant foods in kitchen
Critical - Observed uncovered food in holding unit/dry storage area. sauces in wic
Critical - Observed uncovered food in holding unit/dry storage area. rice in stockroom
Critical - Observed encrusted material on can opener.
Observed residue build-up on nonfood-contact surface of cutting board
6/8/2009 | 4 Violations | Rating 4.5/5
Observed open dumpster lid.
Critical - Observed uncovered food in holding unit/dry storage area. in wic
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
Wet wiping cloth not stored in sanitizing solution between uses.
2/26/2009 | 8 Violations | Rating 3.75/5
Critical - Displayed food not properly protected from contamination. build up of ice in ric
Lights missing the proper shield, sleeve coatings or covers. endcap in kitchen Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles. in barRepeat Violation.
Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
Critical - Observed no backflow preventer at hose bibb, outside next to entrance doors
Observed open dumpster lid. Corrected On Site.
Observed personal care item stored with food. employee purses
Critical - Observed unlabeled spray bottle.
9/23/2008 | 16 Violations | Rating 3/5
Equipment and utensils not properly air-dried.
Critical - Equipment food-contact surfaces and utensils not sanitized.
Floors not maintained smooth and durable. in kitchen
Critical - Handwash sink not accessible for employee use at all times. block with garbage containor
Critical - Handwashing cleanser lacking at handwashing lavatory. in bar
Lights missing the proper shield, sleeve coatings or covers. endcap in kitchen
Lights missing the proper shield, sleeve coatings or covers. in wic
Critical - Observed buildup of slime on soda dispensing nozzles. in bar
Observed ceiling in disrepair. in kitchen next to wic
Observed cutting board grooved/pitted and no longer cleanable. in kitchen next to double decker oven
Observed personal care item stored with food.cigarette in kitchen
Critical - Observed raw animal food stored over cooked food. shells eggs over meats
Critical - Observed uncovered food in holding unit/dry storage area. flour in kitchen
Critical - Observed uncovered food in holding unit/dry storage area. sauces , salads , soups in wic
Observed utensils stored in crevices between equipment. knife in kitchen
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.meats , sauces , vegetable , salads in wic