Quality Diner Improves its Sanitary Rating
1417 NE 26th St
Wilton Manors, FL 33305
;
No Violations Were Observed
Intermediate - - From inspection on 2016-08-18: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-08-19: **Time Extended**
Basic - Case/container of pulled pork stored on floor in walk-in cooler/freezer. **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. At cook line Discarded drink. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table at cook line. Cook discarded drink. **Corrected On-Site** **Warning**
Basic - Ice buildup in walk-in freezer. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in dish area. **Warning**
Basic - Stored food not covered in walk-in freezer. Pulled pork, veggies, bread **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Big Flip top cooler between 48°F and 55°F. All items on top were placed there about one hour ago, according to owner. All items were moved into walk in cooler. Gyro meat in unit since yesterday 48°F see stop sale Small flip top cooler: spinach, feta cheese, mushrooms (cooked), 52°F-60°F, since 1.5 hours according to owner. Items were moved into walk in cooler. Egg white since yesterday 61°F, see stop sale.**Warning**
High Priority - Cook failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Strawberry cheesecake in display cooler 62°F, Operator stated since yesterday see stop sale. Butter chips at 74°F left on customers table. Portioned half and half 73°F on tables. See stop sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter chips and portioned creamer on tables. See stop sale.**Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Home fries and hash potatoes 110°F - 117° F, cooked an hour and a half ago, according to cook. Items will be reheated to 165°F for hot holding at 135°F **Corrective Action Taken** **Warning**
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At room temperature next to grill. For less than 1 hour according to cook. Cook placed eggs in refrigerator **Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish in hand wash sink in dish area. Operator removed dish. **Corrected On-Site** **Warning**
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. No knowledge of food born illness, allergen awareness, temperatures in microwave. See Emailed in comments. **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. Rice, soup,lamb shanks in walk in cooler. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes **Repeat Violation**
Basic - Food debris/dust/grease/soil residue on exterior of microwave.
Basic - Food not stored at least 6 inches off of the floor. Potatoes, walk In Cooler **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
No Violations Were Observed
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lettuce
Basic - Floor area(s) covered with standing water. Kitchen
Basic - Food not stored at least 6 inches off of the floor. Lettuce, Walk in Cooler
Basic - Food stored under dripping water line. Observed non potable water dripping from light bulb unto grill used to prepare food.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Handwash sink used for purposes other than handwashing. Storing wet wiping cloth
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lettuce
Basic - Floor area(s) covered with standing water. Kitchen
Basic - Food not stored at least 6 inches off of the floor. Lettuce, Walk in Cooler
Basic - Food stored under dripping water line. Observed non potable water dripping from light bulb unto grill used to prepare food.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Handwash sink used for purposes other than handwashing. Storing wet wiping cloth
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**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Eggs, Carrots
Basic - Floor area(s) covered with standing water. Kitchen
Basic - Food stored on floor.carrots
High Priority - Raw animal food stored over cooked food. Turkey over stuffed pepper
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Food stored on floor. Eggs
Basic - No handwashing sign provided at a hand sink used by food employees. Handicap stall, Men's room
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, Walk In Cooler
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes, lettuce
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 - Food not stored at least 6 inches off of the floor.
Basic - Leaking pipe at plumbing fixture. Under dish washer
Basic - Open dumpster lid.
Basic - Shelf under preparation table rusted
Basic - Stored food not covered in walk-in cooler. Rice, Potatoes
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Smoked Salmon over Salads
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Lamb over cut vegetables **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Smoked Salmon over Salads
Basic - Food stored on floor. Tomatoes. Food stored on floor. Eggs **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's room
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
Basic - Bag/container of unrecognizable prepared food not identified by common name. Walkin cooler
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half andhalf on tables
High Priority - Raw animal food stored over ready-to-eat food. Salmon over ready to eat. **Corrected On-Site**
Basic - Food stored on floor. Boxes on floor of walkin freezer
Basic - In-use utensil not stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. 5 excluded
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. Coke bottle on ice cream cabinet.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Build-up of mold-like substance on nonfood-contact surface. Underside of soda machine plate
Basic - Soil residue build-up on nonfood-contact surface. Shelving thought kitchen
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Potatoe slicer, blender, buffalo chopper, and meat slicer in kitchen
Basic - Condensation or other drainage not disposed of according to law. Ice on floor of walkin freezer floor.
Basic - Floor tiles cracked, broken or in disrepair. Various areas of kitchen
Basic - Attached equipment soiled with accumulated grease. Annul pipes above grill
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee back pack.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Excess of 200 ppm chlorine **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauces .
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna Salad and Cheese in flip top cooler at cookline 50F stacked to high. Took half out and placed in WIC. Temperature went to 41F. **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cook line liquid shell eggs were placed in shallow container on ice and reached a temperature of 41 f 30 minutes later. **Corrected On-Site**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.In flip top cooler at cookline.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Home fries and hash browns at cook line 110F.Cook placed both on steam table temperature went to 158F. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.In walk in cooler eggs over produce.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer not all products commercially packaged.Chicken over Beef
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken next to beef.
Basic - Raw animal food stored above unwashed produce.Eggs over onions
Basic - Food stored on floor.Onions and peppers stored on floor.
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.Front counter **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.5Gallon Buckets in front of Handwash sink.
Basic - Outer openings of establishment cannot be properly sealed when not in operation.Gab on top of dining room back door.
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Fabuloso on front counter. **Corrected On-Site**
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and brisket at walkin cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 52 degrees at large flip top cooler at cookline, ham stored above rim level of container. Corrected On Site. removed excess food product and placed in walkin cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chilli at 62 degrees , ham at 51 degrees at small flip top cooler at cookline .
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. meatballs at 98 degrees . Corrected On Site. reheated on stove top to 165 degrees and placed on hot hold.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small flip top cooler at cookline. Corrected On Site. ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER. MAY NOT USE THIS COOLER UNTIL IT HAS BEEN REPAIRED AND IT CAN MAINTAIN FOODS AT 41 DEGREES OR BELOW.
Critical - Observed uncovered food in holding unit/dry storage area. lasagna ,ham, sauce at walkin cooler.
Critical - Observed uncovered food in holding unit/dry storage area. roast, meatballs at walkin freezer .
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop in server's area.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwasher washed hands at 3 compartment sink.
Observed a nonfood-grade basting brush used in food.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BEVERAGE AIRE cooler at cookline .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine soiled.
Observed gaskets with slimy/mold-like build-up. TRAULSEN cooler at cookline .
Observed reuse of single-service articles. reuse of cottage cheese containers to store soup.
Critical - Hot water not provided/shut off at employee hand wash sink. server's station .
Critical - No handwashing sign provided at a handsink used by food employees. by dishwashing area.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door in dining room area not tight fitting or sealing .
Ceiling not smooth and easily cleanable. cookline area.
Critical - Dented/rusted cans present. Corrected On Site. removed from storage rack.
Critical - Bottle containing a food product not labeled. oil bottle.
Critical - Raw animal food stored over ready-to-eat food. raw salmon over bread at walkin freezer .
Critical - Food stored in walk-in cooler not covered. sauces, cut potatoes , chicken .
Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while cutting onions. Corrected On Site. gloves worn.
Critical - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. in front counter area.
Critical - Accumulation of black mold-like substance inside the ice bin.
Ice build-up on nonfood-contact surface. at walkin freezer .
Reuse of single-service items.
Critical - No handwashing sign provided at a hand sink used by food employees. by 3 compartment sink.
Ceiling has water stains/damage. prep area and men's room.
Employee personal items stored in or above a food preparation area. keys. Corrected On Site.
Critical - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm. Corrected On Site.
Violation: 14-51-1Observed nonfood-grade containers used for food storage.---raw chicken stored in non-food grade bag in walk-in freezer.
Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation.---kitchen and dining area back doors not tight-fitting.
Critical - Observed food with mold-like growth.---brocoli at cookline. Corrected On Site, voluntarily discarded.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.---soups, roast beef, rice.
Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.---cheese, deli meats.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---eggs, ham, cooked veggies and cheese held at 48 degrees at cook line. Corrected On Site, placed in another cooler. Foods not maintaining 41 degrees at all times must be discarded after 4 hours of leaving temperature control.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.---sausage links and patties on cook line at 58 and 95 degrees. Corrected On Site,placed back on grill.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.---chicken salad on cook line. Voluntarily discarded.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.---cook line fliptop cooler. Corrected On Site. All potentially hazardous foods placed in different cooler.
Critical - Observed improper vertical separation of raw animal foods. Raw beef over raw fish at beverage air cooler.
Critical - Observed raw animal food stored over ready-to-eat food.---raw bacon over unsealed deli meat packages in walk-in freezer.
Critical - Observed uncovered food in holding unit/dry storage area.---jams, soups, fries, prepped onions, salmon. At walk-in cooler.
Critical - Observed uncovered food in holding unit/dry storage area.---peas, bagels, clams in juice, in walk-in freezer.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed nonfood-grade containers used for food storage.---raw chicken stored in non-food grade bag in walk-in freezer.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical - Equipment food-contact surfaces and utensils not sanitized.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.---0 ppm.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.---0 ppm.
Critical - Observed soiled walk-in cooler shelves.
Critical - Observed encrusted material on can opener.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.---cutting board at cookline cooler.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.---cookline
Observed residue build-up on nonfood-contact surface.---ice build-up in walk-in freezer.
Observed gaskets with slimy/mold-like build-up.---cook line coolers.
Observed clean utensils/equipment stored under plumbing in common area. Corrected On Site.
Observed reuse of single-service articles.---detergent buckets reused to store soups, sauces, whole and sliced vegetables in walk-in.
Plumbing system in disrepair.---faucet at handwashing sink in disrepair.
Critical - Observed rodent activity as evidenced by rodent droppings found.---8 dry on top of dish machine, 2 dry in dry storage area, and 3 dry in shelving of cans. This violation must be corrected by : 9/13/11.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.---kitchen and dining area back doors not tight-fitting.
Observed food debris accumulated on walk-in cooler floor.
Observed floor area(s) covered with standing water.---food debris and standing water in dishwashing and prep areas.
Observed hole in wall.---by walk-in cooler door.
Observed wall soiled with accumulated food debris.---by toaster at cookline.
Wall not smooth and easily cleanable.---at end of cookline.
Critical - Observed toxic item stored by food.---detergent next to food and prep area.
Critical - Observed toxic item stored by food.---cleaner stored next to food in common area.
Critical - Insecticide/rodenticide use not in compliance with regulations.---use of household Raid.
Wet mop not hung to dry.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gyro
Critical - Working containers of food removed from original container not identified by common name. flour and bread crumbs containers.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 51 degrees at cookline cooler.Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.gyros,roast beef,sauces ,fries at walkin cooler.
Critical - Observed uncovered food in holding unit/dry storage area. beef at walkin freezer . Corrected On Site.
Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, without washing hands. dishwasher. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm.
Critical - Observed interior and exterior of microwave soiled.
Critical - Observed toasters soiled.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
Observed residue build-up on nonfood-contact surface. ice build up inside walkin freezer .
Observed gaskets with slimy/mold-like build-up. BEVEAGE AIR COOLER.
Observed hole in ceiling. near exit sign by backdoor .
Critical - Insecticide/rodenticide use not in compliance with regulations. use of household use REAL KILL.Corrected On Site. discarded .
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses at walkin cooler.
Critical - Observed uncovered food in holding unit/dry storage area. cheese at walkin cooler.
Observed a nonfood-grade basting brush used in food.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.100 ppm.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.200 ppm. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of microwave soiled .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at front counter area.
Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen
Wall not smooth and easily cleanable. by BEVERAGE AIR COOLER at end of cookline .
Observed personal care item stored with food. cell phone and keys stored in prep area.
Floors not maintained smooth and durable. rusted at walkin cooler Repeat Violation.
Critical - Handwash sink not accessible for employee use at all times. obstructed by plastic containers in kitchen Repeat Violation.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
In-use utensil not stored on a clean portion of food preparation or cooking equipment.storec in between wall electrical piping.
Light not functioning. under hood
Lights missing the proper shield, sleeve coatings or covers. at walkin cooler Repeat Violation.
Lights missing the proper shield, sleeve coatings or covers. by hobart mixer Repeat Violation.
Critical - No conspicuously located thermometer in holding unit. cookline , servers'area glass cooler Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline cooking equipment
Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink in kitchen Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in server's area Repeat Violation.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched dirty apron, cleaned spatula on soiled rag, no changing gloves or handwashing. Repeat Violation.
Observed employee with no hair restraint. Repeat Violation.
Observed employee with soiled clothing. dirty apron
Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
Observed equipment in poor repair. rusted shelving at walkin cooler Repeat Violation.
Critical - Observed excessive ice build up at walkin freezer Repeat Violation.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while cutting potatoesRepeat Violation.
Critical - Observed food stored in a prohibited area. foods stored in original opened metal containers at walkin coolerRepeat Violation.
Critical - Observed food stored on floor. produce at walkin coolerRepeat Violation.
Critical - Observed food stored on floor. walkin freezer . Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
Observed gaskets with slimy/mold-like build-up. cookline cooler Repeat Violation.
Observed gaskets with slimy/mold-like build-up. walkin cooler Repeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing. storing plastic containers . Repeat Violation.
Observed no child labor law poster. Repeat Violation.
Observed nonfood-contact equipment in poor repair, no splash guard provided at handwash sink in kitchen to prevent splashing from 3 compartment sink Repeat Violation.
Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table by slicer Repeat Violation.
Observed nonfood-contact equipment in poor repair, rusted soiled shelving at glass door cooler in server's front counter area.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 52 degrees, cheese 61 degrees , cheese 52 degrees , grilled onions 52 degrees Repeat Violation.
Observed residue build-up on nonfood-contact surface. shelving throughout kitchen , prep area Repeat Violation.
Observed reuse of single-service articles. cottage cheese containers reused for sauces Repeat Violation.
Critical - Observed soil buildup inside ice bin. Repeat Violation.
Critical - Observed soiled walk-in cooler shelves. Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. ham, veggies , chicken , pasta, sauces at walkin cooler Repeat Violation.
Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
Observed wall soiled with accumulated food debris. prep area Repeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, ham. Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. at walkin cooler
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. cookline , server's area
Critical - Violation: 08A-16-1Observed food stored in a prohibited area. tomatoes stored in original opened metal container at walkin cooler
Critical - Violation: 08A-22-1Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs next to mushrooms
Critical - Violation: 08A-28-1Observed food stored on floor. produce at walkin cooler
Critical - Violation: 08A-28-1Observed food stored on floor. walkin freezer
Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. ham, veggies , chicken , pasta, sauces at walkin cooler
Violation: 13-03-1Observed employee with no hair restraint.
Violation: 14-33-1Observed equipment in poor repair. rusted shelving at walkin cooler
Violation: 15-31-1Observed nonfood-contact equipment in poor repair, no splash guard provided at handwash sink in kitchen to prevent splashing from 3 compartment sink
Violation: 15-31-1Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table by slicer
Violation: 21-11-1Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm at wiping cloth bucket
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Violation: 22-16-1Observed soiled walkin cooler shelves.
Critical - Violation: 22-21-1Observed soil buildup inside ice bin.
Critical - Violation: 22-23-1Observed encrusted, soiled material on slicer.
Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles.
Critical - Violation: 22-27-1Observed excessive ice build up in walkin freezer
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink in kitchen
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside of cookline cooler
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in server's area
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. cookline cooler
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. walkin cooler
Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. pitchers stored on dirty shelving in servers area
Violation: 26-02-1Observed reuse of single-service articles. cottage cheese containers reused to store sauces
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. kitchen
Violation: 33-16-1Observed open dumpster lid.
Critical - Violation: 35A-03-1Observed dead roaches on premises. 1 dead under shelving by back door, 1 dead by soda boxes
Violation: 36-11-1Floors not maintained smooth and durable. rusted at walkin cooler
Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.
Violation: 37-05-1Observed wall soiled with accumulated food debris. prep area
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. by hobart mixer
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. walkin cooler
Critical - Violation: 41A-08-1Observed toxic item stored by utensils. by dessert case
Violation: 51-29-1Observed no child labor law poster.
Carbon dioxide/helium tanks not adequately secured. by back door
Floors not maintained smooth and durable. rusted at walkin cooler
Critical - Handwash sink not accessible for employee use at all times.obstructed by plates in kitchen
Lights missing the proper shield, sleeve coatings or covers. by hobart mixer
Lights missing the proper shield, sleeve coatings or covers. walkin cooler
Critical - No conspicuously located thermometer in holding unit. cookline , server's area
Critical - No handwashing sign provided at a handsink used by food employees. kitchen
Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink in kitchen
Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside of cookline cooler
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in server's area
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout
Critical - Observed buildup of slime on soda dispensing nozzles.
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. pitchers stored on dirty shelving in servers area
Critical - Observed dead roaches on premises. 1 dead under shelving by back door, 1 dead by soda boxes
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. from dirty dishes to clean dishes without washing handsThis violation must be corrected by : 3/6/09.
Observed employee with no hair restraint.
Critical - Observed encrusted, soiled material on slicer.
Observed equipment in poor repair. rusted shelving at walkin cooler
Critical - Observed excessive ice build up in walkin freezer
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while handling toastThis violation must be corrected by : 3/6/09.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.while cutting tomatoes at cookline This violation must be corrected by : 3/6/09.
Critical - Observed food stored in a prohibited area. tomatoes stored in original opened metal container at walkin cooler
Critical - Observed food stored on floor. produce at walkin cooler
Critical - Observed food stored on floor. walkin freezer
Observed gaskets with slimy/mold-like build-up. cookline cooler
Observed gaskets with slimy/mold-like build-up. walkin cooler
Critical - Observed handwash sink used for purposes other than handwashing. used to store dirty plates
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs next to mushrooms
Observed leaking pipe at plumbing fixture. handwash sink in kitchen
Observed no child labor law poster.
Observed nonfood-contact equipment in poor repair, no splash guard provided at handwash sink in kitchen to prevent splashing from 3 compartment sink
Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table by slicer
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 77 degrees at cookline under no temperature controlThis violation must be corrected by : 3/6/09.
Observed reuse of single-service articles. cottage cheese containers reused to store sauces
Critical - Observed soil buildup inside ice bin.
Critical - Observed soiled walkin cooler shelves.
Critical - Observed toxic item stored by utensils. by dessert case
Critical - Observed uncovered food in holding unit/dry storage area. ham, veggies , chicken , pasta, sauces at walkin cooler
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris. prep area
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. at walkin cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm at wiping cloth bucket
Critical - Working containers of food removed from original container not identified by common name. flour container
Critical - Chlorine sanitizer not at proper minimum strength for wiping solution Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - No handwashing sign provided at a handsink used by food employees. Cookline.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under mixer rusted out.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline reach in cooler.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
Critical - Observed food stored on floor. Soup walk in freezer.
Observed gaskets with build-up. cookline .
Critical - Observed handwash sink used for purposes other than handwashing. Pots and pans stacked on top. Corrected On Site.
Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Lunch meats and soups Repeat Violation.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Soups and other foods walk in freezer.
Critical - Observed uncovered food in holding unit/dry storage area. Several items in walk in cooler.
Critical - Observed uncovered food in holding unit/dry storage area. Soup, meats several other items walk in freezer.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta in walk in cooler Repeat Violation.
Wet mop not hung to dry. Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.