Nikis Restaurant Improves its Sanitary Rating
6947 N Wickham Rd
Melbourne, FL 32940
Health Inspection Reports
8/31/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
8/23/2016 | 10 Violations | Rating 2.75/5
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Has set up manual sanitizing in triple sink. Chlorine 100 ppm. Operator was aware and had already called technician. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions on shelf of cooktop 84° placed on cooktop to reheat. Recheck 125° after 30 minutes. Must get to 165° and hold at 135° **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meatballs over cooked moussaka **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Brought back dirty dishes from table then proceeded to pour coffee refill without washing hands. **Warning**
High Priority - Toxic substance/chemical improperly stored. WD 40 over Cole slaw. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Degreaser by clean pans. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Moussaka made Saturday **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nikki expired in 6/16 **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site** **Warning**
11/6/2015 | 1 Violations | Rating 5/5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hot line **Warning**
11/5/2015 | 3 Violations | Rating 4.75/5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hot line **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean hotel pans found stacked/stored wet over 3 bay sink **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At hot line cold make table found: Chicken salad at 59° Egg salad 52° Cole Slaw 66° Potato salad 55° **Repeat Violation** **Warning**
11/4/2015 | 7 Violations | Rating 4.25/5
Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site** **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hot line **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean hotel pans found stacked/stored wet over 3 bay sink **Repeat Violation** **Warning**
Basic - No copy of latest inspection report available. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At hot line cold make table found: Chicken salad at 59° Egg salad 52° Cole Slaw 66° Potato salad 55° **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At hot line cold make table found at 2:45pm, prepared in am. Chicken salad 59° Egg salad 52° Cole slaw 66° Potato salad 55°**Repeat Violation** **Warning**
Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site** **Warning**
10/2/2015 | 9 Violations | Rating 4.25/5
Basic - Accumulation of debris inside warewashing machine. Interior walls of dishmachine doors found with moderate buildup of grease and food debris. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Wire shelf on hot line over salad cold make table **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at salad cold make table **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean hotel pans found stored/stacked on wire shelf across from 3 bay sink **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Salad cold make table Undercounter reach in cooler **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Breakfast cook **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook observed putting on gloves without washing hands first. Reeducated employee and manager to proper glove handling procedures. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lentil soup prepared on 7/28 found at 50° inside walk in cooler. manager discarded **Warning**
7/29/2015 | 20 Violations | Rating 2/5
Basic - Accumulation of debris inside warewashing machine. Interior walls of dishmachine doors found with moderate buildup of grease and food debris. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Wire shelf on hot line over salad cold make table **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at salad cold make table **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean hotel pans found stored/stacked on wire shelf across from 3 bay sink **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 bay sink **Corrected On-Site** **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Salad cold make table Undercounter reach in cooler **Repeat Violation** **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Breakfast cook observed wearing gloves and cracking raw shell eggs and not taking gloves off and washing hands before changing tasks. Reeducated cook and manager to proper glove handling procedures. **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Breakfast cook **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit Lentil soup prepared on 7/28 found at 50° inside walk in cooler **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Lentil soup prepared on 7/28/15 found in plastic tub covered inside walk in cooler. Reeducated manager on proper cooling methods **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook observed putting on gloves without washing hands first. Reeducated employee and manager to proper glove handling procedures. **Warning**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. 2 spray bottles found hanging on wire shelf over clean hotel pans and food next to 3 bay sink **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lentil soup prepared on 7/28 found at 50° inside walk in cooler. manager discarded **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Both CFM certificates expired 7/21/15 **Warning**
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site** **Warning**
Intermediate - Metal stem-type thermometer soiled. **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. **Warning**
2/25/2015 | 12 Violations | Rating 3.25/5
Basic - Food stored on floor. Bag of potatoes. **Corrected On-Site**
Basic - Gaskets/seals on holding unit in poor repair. Salad cooler
Basic - Leaking pipe at plumbing fixture. 3 bay sink.
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom **Corrected On-Site**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats at front counter 75° discarded and added to time as a public health control
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Moussaka 2/17/15, pastitsio 2/13/15, zucchini pie 2/17/15
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. Zucchini pie 2/17/15, pastitsio 2/13/15, moussaka 2/17/15
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site**
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Burgers and chicken for peak period 120° in a pan of water on grill top. Emailed operator instructions and form to be filled out and followed. Will observe at next routine inspection.
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice pudding 120° placed in fridge.
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
11/13/2014 | 6 Violations | Rating 4.25/5
Basic - Equipment in poor repair. Cook line cooler ambient 50°. Repairman called, operator using ice baths in the meantime.
Basic - Holes in wall. Dish area. **Repeat Violation**
Basic - Wall soiled with accumulated black debris in dishwashing area.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 48° chicken salad 48° ham 47°. Operator willingly discarded. Employee said he took temperature of the cooler this morning and it was 40°
8/14/2014 | 14 Violations | Rating 3.25/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Basic - Ceiling soiled with accumulated dust.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Repeat Violation**
Basic - Food stored in holding unit not covered. Spinach pie in reach in cooler, wrapped sandwiches contacting exposed food.
Basic - Several small Holes in walls. Kitchen. **Repeat Violation**
Basic - Wall soiled with accumulated black debris in dishwashing area. Both Dishwashing areas **Repeat Violation**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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. Tomatoes, toast.
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs, facility opens at 630 . **Repeat Violation**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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. Manager arrived 30 minutes into inspection. **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. Lasagna, moussaka, etc. **Repeat Violation**
5/6/2014 | 4 Violations | Rating 4.75/5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen **Warning**
Basic - Heavy Accumulation of lime scale on the inside of the dish machine. **Warning**
Basic - Wall heavily soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
Intermediate - Cook line Cutting board(s) badly stained/soiled. **Warning**
5/2/2014 | 20 Violations | Rating 1.75/5
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Repeat Violation** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen **Warning**
Basic - Heavy Accumulation of lime scale on the inside of the dish machine. **Warning**
Basic - Metal screen strainers in bad condition. Operator discarded. **Warning**
Basic - Several Holes in wall in kitchen. Cook line, dish area **Repeat Violation** **Warning**
Basic - Stored foods not covered in walk-in cooler. Baked ziti,pot roast spinach pies ect in the walk in cooler **Warning**
Basic - Wall heavily soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Sliced ham 47° Sliced turkey 48° liquid eggs 47° diced gyro meat 46° diced ham 48° cooked discarded items **Warning**
High Priority - Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gyro cone found at 48° **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gyro cone cooling over night found at 48° **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed . Cook stated pulled at 7:00 am **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking eggs **Warning**
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next to dressing bottles on cook line **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. Asked minimum cooking temp of eggs employee unaware of minimum cook temp. Educated employee. **Warning**
Intermediate - Interior of cook line reach-in coolers moderately soiled with accumulation of food residue. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rehydrated cooling at room temp found at 93° **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 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.cooked pasta, cooked roast beef, baked ziti ect. Rice pudding, bread pudding and cream pies **Warning**
1/30/2014 | 12 Violations | Rating 3.5/5
Basic - Cloth used as a food-contact surface.
Basic - Employee personal items stored in or above a food preparation area. Firehouse sub bag in wait station cooler. **Corrected On-Site**
Basic - Hole in wall. Behind dish rack in 3 bay sink area **Repeat Violation**
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Repeat Violation**
Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gyro meat 47° roast beef 47°
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Gyro meat 47° roast beef 46°
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Gyro 47° roast beef 47° from overnight.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
10/25/2013 | 5 Violations | Rating 4.5/5
Basic - Hole in wall. Behind dish rack in 3 bay sink area. **Warning**
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
Basic - Wall soiled with accumulated black debris in both dishwashing areas. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On exposed insulation on door. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to complete. **Repeat Violation** **Warning**
10/22/2013 | 17 Violations | Rating 2.25/5
Basic - Employee personal items stored in or above a food preparation area. Phone and keys above breakfast station. **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Hole in wall. Behind dish rack in 3 bay sink area. **Warning**
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
Basic - Leaking pipe at plumbing fixture. Hand wash sink by 3 bay sink. **Warning**
Basic - Wall soiled with accumulated black debris in both dishwashing areas. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham steak 48° diced ham 50° gyro meat 60° cole slaw 50°. **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On exposed insulation on door. **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Chubs of meats **Warning**
Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to complete. **Repeat Violation** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Orange and purple **Corrected On-Site** **Warning**
6/21/2013 | 10 Violations | Rating 4/5
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to establish the system
Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food. Vegetable mix in walkin cooler **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Employee used handwash sink as a dump sink. Ice dumped in counter sink.
Basic - Wall soiled with accumulated grease. By handwash sink in sink area. **Repeat Violation**
Basic - Ceiling soiled with accumulated dust. Kitchen
Basic - Employee personal items stored in or above a food preparation area. Hat, phone and drink bottle on prep table. **Corrected On-Site**
Basic - Current Hotel and Restaurant license not displayed.
1/30/2013 | 15 Violations | Rating 3.5/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.all cooked foods in the walk in cooler
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. Opened foods in the walk in cooler
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pooled eggs found on cook line since 6:30am found at 62 recommend to rapid chill.applied more ice and placed in a metal container found at 41 in 30 minutes **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chip corn beef gravy 127 placed on stove for reheating.found at 168 **Corrected On-Site**
High Priority - Slab of raw bacon stored over cooked spinach in reach-in cooler.operator discarded cooked items
Basic - Stored food not covered in walk-in cooler.
Basic - Buckets of food stored on floor in walk-in cooler
Basic - Cook line Cutting boards has bad cut marks and is no longer cleanable.stained
Basic - Moderate Accumulation of lime scale on the inside of the dishmachine.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm bleached out stick. **Repeat Violation**
Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue.
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Buildup of food debris/soil residue on equipment door handles.cook line
Basic - Clean cups/glasses not properly air dried - wet nesting.server station
Basic - Wall soiled with moderate accumulated black debris in dishwashing area.
8/23/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
8/22/2012 | 12 Violations | Rating 2.25/5
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.corn beef pooled eggs Corrected On Site.
Critical - Observed All potentially hazardous foods cold held at greater than 41 degrees Fahrenheit.in the cook line RIC ranging 46F to 48F.recommend to rapid chill.Repeat Violation.
Critical - Observed All potentially hazardous foods cold held at greater than 41 degrees Fahrenheit in the walk in cooler.ranging 45F to 47.recommend to rapid chill
Critical - Observed cooked potatoes still rwrapped in foil in deep containers cooling over night
Critical - Cooked potatoes not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooling over night in the walk in cooler
Critical - Cook line RIC found at 48F This violation must be corrected by : 08-23-12.
Critical - Walk in cooler found at 47F
Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.-7 degrees
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-10 degrees. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm Corrected On Site.100ppm
Critical - Condensation or other drainage not disposed of according to law.water laying in the bottom of cook line RIC
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.100ppm
3/20/2012 | 11 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.Gravy has a date mark from 3/10/12, discarded. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.no date marking on many cooked ready to eat foids in the walk in cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rehydrated ha h browns are at 56 degress fahrenheit , rapid chill to less than 41 df .. Corrected On Site.
Critical - Observed raw animal food stored over cooked food.raw chicken stored over cooked ready to eat foods in multiple locations in the walk in cooler
Critical - Observed food stored on floor.in the walk in freezer Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.the server used a foam cup to get ice
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed encrusted material on can opener. Repeat Violation.
Observed build-up of grease on nonfood-contact surface.heavy build up on the hood system
Observed food debris accumulated on kitchen floor.under the racks in the walk in freezer and the walk in cooler
Observed wall soiled with accumulated black debris in dishwashing area and at the 3 basin sink . Repeat Violation.
11/15/2011 | 15 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.mousaka,lasagna,zuk pie in walkin cooler.Repeat Violation. Corrected On Site.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.raw whole shell eggs. Corrected On Site.
Critical - Observed uncovered raw pork patties in walkin freezer. Corrected On Site.
Critical - Observed uncovered pasta on dry storage shelf
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm. Corrected On Site.100ppm
Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.100ppm
Wet wiping cloth not stored in sanitizing solution between uses.
Observed heavy build-up of grease on metal shelf on cook line
Observed heavy build-up of food debris on cook line cooler gaskets
Observed single-service articles stored without protection from contamination.togo boxes
Critical - Handwash sink not accessible for employee use at all times.sanitizer bucket in hand sink. Corrected On Site.
Mats not removable or easily cleanable in walkin cooler.foul order in walkin cooler due to food and grime under mat
Observed wall heavly soiled with accumulated debris in dishwashing area.by hand sink
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
3/23/2011 | 4 Violations | Rating 4.75/5
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable at cook's line.
Violation: 15-32-1Observed cook's line cooler gaskets torn/in disrepair.
Violation: 29-11-1Observed leaking pipe at plumbing fixture below sanitizing compartment on triple sink.
Critical - Violation: 35B-15-1Observed screen in door torn/in poor repair rear kitchen door. Repeat Violation.
3/18/2011 | 21 Violations | Rating 2/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Improper cooled corned beef.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk in cooler. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Roast beef 43-44 DF,fish 44 DF stored cold holding in walk in cooler.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chipped beef gravy hot holding 3 hours at 125 DF on steam table. Repeat Violation.Operator discarded.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked leftover corned beef noted at 51 DF,cooled overnight in walk in cooler.STOP SALE.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Baked quiche and ziti noted cooled overnight to 45 DF IN covered metal pans in walk in cooler.
Critical - Cold holding equipment,walk in cooler incapable of maintaining potentially hazardous food at proper temperatures of 41 DF or below.
Critical - Observed employee engage in handle dirty dish ware then clean equipment or utensils without washing hands.
Observed cutting board grooved/pitted and no longer cleanable at cook's line.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Observed cook's line cooler gaskets torn/in disrepair.
Observed build-up of food debris on doors and top of dish machine.
Critical - Hot water shut off at employee hand wash sink in kitchen ,faucet shut off knob in disrepair.
Critical - Condensation or other drainage not disposed of according to law.Condensate observed leaking from refrigeration unit in walk in cooler.
Observed leaking pipe at plumbing fixture below sanitizing compartment on triple sink.
Observed grease on the ground and/or pad around grease receptacle.
Critical - Observed screen in door torn/in poor repair rear kitchen door. Repeat Violation.
Observed food debris accumulated on entrance to walk in cooler floor.
Ceiling tile missing above hot water heater in storeoom.
No suitable facilities provided to store employee clothing and other possessions on shelves in storeroom. Corrected On Site.
Critical - Observed unlabeled spray bottle. Corrected On Site.
11/23/2010 | 15 Violations | Rating 2.25/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ALL SLICED DELI MEATS
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ALL PREPARED FOOD IN WIC
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coffee creamers 58F on tables.operator states on table 1 hour.recommend rapid chill Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chipped corn beef gravy h.h on steam table at 120F recommend to reheat to 165F. Corrected On Site.
Critical - Observed potentially hazardous food re-served to customers.PHF coffee creamers.operator tossed Corrected On Site.
Critical - Unpackaged food not protected from environmental sources of contamination during preparation.STORED ON 3 BAY SINK WHEN WARE WASHING IS TAKING PLACE. Corrected On Site.
Critical - Observed uncovered containers of food in WIF.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.by waffle maker. Corrected On Site.
Observed interior of icemachine door not smooth easily cleanable.foam showing
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.set up as wash sanitize rinse. Corrected On Site.
Observed heavy residue build-up on ntop of dishmachine
Observed heavy build-up of food debris, dust or dirt on shelves on cook line
Cleaned and sanitized chilled containers not stored protected in WIF. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing.TO STORE SANITIZER BUCKET. Corrected On Site.
Critical - Observed screen in door torn/in poor repair.
3/25/2009 | 5 Violations | Rating 4.5/5
Critical - Observed an employee beverage container on shelf at toaster station, above cook's line cooler. Drinks should be kept down below food prep areas so if spilled there will be no cross contamination.Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. Line cooler cutting board and countertop cutting boards badly scored and stained. Resurface.
Observed gaskets/seals on cold holding unit in poor repair; cook's line cooler and dessert cooler in waitress area.
Critical - Observed soiled reach-in cooler gasketson cook's line cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cutting board at cook's line, not kept in sanitizer buckets.
10/24/2008 | 3 Violations | Rating 4.5/5
Critical - Observed food stored on floor;bag of potatoes on floor in prep area and cases of veges on floor in walkin cooler.
Observed gaskets/seals on cold holding unit in poor repair on cook's line cooler.
Critical - Observed unlabeled spray bottle. Corrected On Site.