Square Plate Restaurant Improves its Sanitary Rating
9131 US-19
Pinellas Park, FL 33782
Health Inspection Reports
1/6/2017 | 13 Violations | Rating 4.5/5
Basic - Employee personal items stored in or above a food preparation area. Eyewear on shelf above bulk ingredient bins Item removed **Corrected On-Site**
Basic - Food stored on floor. Case of crackers, hallway Item placed onto shelf **Corrected On-Site**
Basic - Hole in or other damage to wall. 3 holes, hallway
Basic - Lime scale build-up inside ice machine. **Repeat Violation**
Basic - No cleaning access to grease trap. Dripping condensation forming ice, walk in freezer
Basic - Observed standing water in bottom of reach-in cooler. 3 door make table, cook line
Basic - Ripped/worn tin foil used as food-contact shelf cover. Service carts in hallway **Repeat Violation**
Basic - Single-service articles improperly stored. Sleeve of foam take out containers stored on floor Item placed onto shelf **Corrected On-Site**
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Plastic tubs labeled cottage cheese are reused to store other foods (cooked lbs no sausage, mashed potatoes, brown gravy) **Repeat Violation**
Basic - Storage of tools on shelf above or with food. Screwdriver on shelf above bulk ingredient bins Item removed **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Bulk ingredient bins containing white powder ingredients
High Priority - Raw animal food stored over cooked food. Raw shell eggs above cooked link sausage, cook line Items moved to correct locations **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. Tray of spanakopita , walk in cooler
9/23/2016 | 8 Violations | Rating 4.5/5
Basic - Cardboard used to line food-contact shelves. Walk in cooler
Basic - Lime scale build-up inside ice machine.
Basic - Ripped/worn tin foil used as food-contact shelf cover. On wire rack , wait station
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Plastic 'sour cream' and 'ricotta cheese' tubs are reused to store other prepared foods
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 10 ppm, wait station, recheck 50 ppm **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Names on containers faded, illegible ( bulk sugar and flour bins)
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of butter pats on counter at wait station measured at 60°; placed into ice bath **Corrective Action Taken**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cabinet under refrig drawers , cook line
6/9/2016 | 3 Violations | Rating 4.75/5
Basic - - From inspection on 2016-06-08: Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection on 2016-06-09: Some ice observed but volume is decreased. **Time Extended**
Basic - - From inspection on 2016-06-08: Basic - Reach-in cooler gasket torn/in disrepair at the cook line make table cooler. **Warning** - From follow-up inspection on 2016-06-09: Unit under technician service and is empty. **Time Extended**
Intermediate - - From inspection on 2016-06-08: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Make table at cookline. 49°F boiled eggs, 46°F chopped ham, 46°F sliced tomatoes, 48°F cottage cheese, 54°F turkey, 58°F cooked gyro cut slices, 54°F Canadian bacon, 52°F lunchmeat ham skices, 51°F sauerkraut, 54°F cooked spinach, 45°F meatloaf, 48°F pancake batter, 48°F french toast pooled eggs from yesterday, 48°F cooked sausage links from yesterday, 48°F cooked sausage patties from yesterday, 53°F -58°F provolone, swiss and american cheese slices, 55°F cut lettuce, 49°F feta cheese, 57°F shredded cheddar, 45°F potato salad.Refrigerator tech called in. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-06-09: . Unit is empty and is awaiting further service. **Time Extended**
6/8/2016 | 14 Violations | Rating 3/5
Basic - Accumulation of debris on exterior of warewashing machine and associated table and sprayer. **Warning**
Basic - Bowl or other container with no handle used to dispense food. Bowl in dry rice. **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils taken to the dish line for washing. **Corrected On-Site** **Warning**
Basic - Dishmachine has worn, illegible data plate/operating specifications. **Warning**
Basic - Ice buildup in walk-in freezer. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair at the cook line make table cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cook Line make table cooler 49°F boiled eggs, 46°F chopped ham, 48°F cottage cheese, 54°F turkey, 58°F cooked gyro cut slices, 54°F Canadian bacon, 52°F lunchmeat ham skices, 51°F sauerkraut, 54°F cooked spinach, 45°F meatloaf, 48°F pancake batter, 48°F french toast pooled eggs from yesterday, 48°F cooked sausage links from yesterday, 48°F cooked sausage patties from yesterday, 53°F -58°F provolone, swiss and american cheese slices, 55°F cut lettuce, 49°F feta cheese, 57°F shredded cheddar, 45°F potato salad, **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken in top drawer raw steak and burger at cookline. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.49°F boiled eggs, 46°F chopped ham, 48°F cottage cheese, 54°F turkey, 58°F cooked gyro cut slices, 54°F Canadian bacon, 52°F lunchmeat ham skices, 51°F sauerkraut, 54°F cooked spinach, 45°F meatloaf, 48°F pancake batter, 48°F french toast pooled eggs from yesterday, 48°F cooked sausage links from yesterday, 48°F cooked sausage patties from yesterday, 53°F -58°F provolone, swiss and american cheese slices, 55°F cut lettuce, 49°F feta cheese, 57°F shredded cheddar, 45°F potato salad, **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. Opened lunch meat loaves. Lunch meat slices. **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.Cooked potatoes **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 28°F in ice bath corrected to 32°F **Corrected On-Site** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Make table at cookline. 49°F boiled eggs, 46°F chopped ham, 46°F sliced tomatoes, 48°F cottage cheese, 54°F turkey, 58°F cooked gyro cut slices, 54°F Canadian bacon, 52°F lunchmeat ham skices, 51°F sauerkraut, 54°F cooked spinach, 45°F meatloaf, 48°F pancake batter, 48°F french toast pooled eggs from yesterday, 48°F cooked sausage links from yesterday, 48°F cooked sausage patties from yesterday, 53°F -58°F provolone, swiss and american cheese slices, 55°F cut lettuce, 49°F feta cheese, 57°F shredded cheddar, 45°F potato salad.Refrigerator tech called in. **Corrective Action Taken** **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.Lasagna made in-house. **Warning**
1/29/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
10/22/2015 | 15 Violations | Rating 3.75/5
Basic - Accumulation of debris on exterior of warewashing machine. Limescale, dried soap at doors, well, chemical dispenser.
Basic - Build-up of food debris, dust or dirt on dish machine racks.
Basic - Fan cover in walk-in cooler has accumulation of dust or debris. Employee tasked to clean fan cover during inspection.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Two containers at cookline. 84°F , 85°F with knives and whisks.) by moving to metal container of hot water on the grill. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board on cookline make table. Towels removed. **Corrected On-Site**
Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
Basic - Silverware/utensils stored upright with the food-contact surface up. (Tea spoons at server station.) **Corrected On-Site**
Basic - Soil residue build-up on door exterior and handle of microwave.
Basic - Walls of walk in cooler soiled with accumulated grease, food debris, and/or dust, especially along wall of freezer door. Employee tasked to clean the wall during inspection. **Corrective Action Taken**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. (Server, when donning glove to handle toast.). Educated server. Observed handwashing before glove donning afterwards.
Intermediate - Accumulation of food debris/grease on pancake dispenser on dry storage shelf. Dispenser taken to ware wash station. **Corrective Action Taken**
Intermediate - Accumulation of mold-like substance in the interior panel of the ice machine. **Corrected On-Site**
Intermediate - Large toaster soiled with crumb buildup in conveyor platform.
Intermediate - No running water at mop sink. Cold and hot water are observed shut off.
10/8/2015 | 17 Violations | Rating 3/5
Basic - Cutting board has cut marks and is no longer cleanable at the make table. **Repeat Violation** **Warning**
Basic - Damage to interior of walk in cooler as observed by ceiling stainless steel seam split with large container on top shelf below the split holding water. Staff states cooler leaks when it rains. Staff observed, at a minimum, to relocate foods stored below and adjacent to this area to avoid cross contamination and to have a technician repair the leaking area. **Warning**
Basic - Dead roaches on premises. 9 observed on dry storage shelves under pass thru window in kitchen. 6 observed stuck to bottom of microwave at toast prep station. 2 dead inside opened aluminum foil box on shelf below slicer. 1 dead on floor under two-compartment sink. 4 observed behind glass door cooler by toast station. 1 dead under dish machine. 1 flattened roach egg on soda box by ice machine- egg removed from box by staff. **Warning** (Upon callback 10/8/15, 4 dead in corner by storage rack near walk in cooler door. Staff swept up.)
Basic - Equipment in poor repair. Upper door of make table has hinge brackets that are no longer able to hold the door open. A wooden piece of trim is observed lying over the tops of food containers awaiting use. The cook was educated that the device to hold open the door needs to be smooth, durable, and a cleanable, non-porous item and cannot be stored on the cutting board or food containers. The wooden stick was removed. **Corrective Action Taken** **Warning**
Basic - Equipment not designed or constructed in a durable manner. Oven door handle is missing. A cloth string handle that is not easily cleaned and sanitized is affixed to the door. **Warning**
Basic - Food boxes, multiple items below bottom shelves and on center floor of walk in freezer. **Warning**
Basic - Ice buildup in walk-in freezer. **Warning**
Basic - Utensils in poor condition. Chef knife with broken, missing tip. Meat tenderizer tool with browken, uncleanable handle. **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 7 live roach on dry storage shelf under pass thru window in kitchen. 2 eggs sacs are also observed on the shelf. 4 live roaches in aluminum foil box on shelf below slicer. 1 live under table top of slicer table at an observed hole where the leg mounts to the table. Staff advised to remove table from establishment. 7 live on an Orkin sticky trap dated 9/30/15 under the 2 bay sink next to slicer prep table and 5 live on the wall behind the sticky trap when removed from the water shutoff handles. **Warning**. Upon callback 10/8, no live roaches observed. (Upon callback one live roach slowly moving on wall over 2 bay. 2 observed crawling on wall under left side of dish machine area. 1 live on wall behind soda machine. Egg sac on floor behind soda machine. 1 on wall by hand sink at cookline. Operator killed roaches and discarded.)
High Priority - Roach excrement and/or droppings present observed on light colored wood underside of dry storage shelf/toast counter area. Also inside aluminum foil box on shelf below slicer. **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. (Sliced deli meats portioned, sliced cheese portioned.) **Repeat Violation** **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook nearing 60 days employment not addressing sanitation of make table cooler, temperatures of food in unit, and other temperature monitoring processes. **Warning**
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **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. Potato salad, tuna salad, cooked potatoes, cooked pasta. **Warning**
Intermediate - Slicer blade guard and mount hardware soiled with old food debris. **Warning**
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed cooked potatoes and gravy for pot pie individual servings sitting on hot table counter for long period of inspection awaiting other ingredients and crust top for baking. Educated operator on better practices for prepping such items that maintain proper temperatures. **Warning** (Upon callback preparation procedures will be covered with food handlers.)
10/8/2015 | 8 Violations | Rating 4.25/5
Basic - Cutting board has cut marks and is no longer cleanable at the make table. **Repeat Violation** **Warning**
Basic - Damage to interior of walk in cooler as observed by ceiling stainless steel seam split with large container on top shelf below the split holding water. Staff states cooler leaks when it rains. Staff observed, at a minimum, to relocate foods stored below and adjacent to this area to avoid cross contamination and to have a technician repair the leaking area. **Warning**
Basic - Equipment in poor repair. Upper door of make table has hinge brackets that are no longer able to hold the door open. A wooden piece of trim is observed lying over the tops of food containers awaiting use. The cook was educated that the device to hold open the door needs to be smooth, durable, and a cleanable, non-porous item and cannot be stored on the cutting board or food containers. The wooden stick was removed. **Corrective Action Taken** **Warning**
Basic - Equipment not designed or constructed in a durable manner. Oven door handle is missing. A cloth string handle that is not easily cleaned and sanitized is affixed to the door. **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
High Priority - Roach excrement and/or droppings present observed on light colored wood underside of dry storage shelf/toast counter area. Also inside aluminum foil box on shelf below slicer. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook nearing 60 days employment not addressing sanitation of make table cooler, temperatures of food in unit, and other temperature monitoring processes. **Warning**
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning**
10/7/2015 | 38 Violations | Rating 0.25/5
Basic - Bowl or other container with no handle used to dispense food. (Bowl in dry rice container.) **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Build-up of grease on table mounted can opener unit. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable at the make table. **Repeat Violation** **Warning**
Basic - Damage to interior of walk in cooler as observed by ceiling stainless steel seam split with large container on top shelf below the split holding water. Staff states cooler leaks when it rains. Staff observed, at a minimum, to relocate foods stored below and adjacent to this area to avoid cross contamination and to have a technician repair the leaking area. **Warning**
Basic - Dead roaches on premises. 9 observed on dry storage shelves under pass thru window in kitchen. 6 observed stuck to bottom of microwave at toast prep station. 2 dead inside opened aluminum foil box on shelf below slicer. 1 dead on floor under two-compartment sink. 4 observed behind glass door cooler by toast station. 1 dead under dish machine. 1 flattened roach egg on soda box by ice machine- egg removed from box by staff. **Warning**
Basic - Duct tape used to repair nonfood-contact surface. (Corner edges of make table upper door) **Warning**
Basic - Equipment in poor repair. Upper door of make table has hinge brackets that are no longer able to hold the door open. A wooden piece of trim is observed lying over the tops of food containers awaiting use. The cook was educated that the device to hold open the door needs to be smooth, durable, and a cleanable, non-porous item and cannot be stored on the cutting board or food containers. The wooden stick was removed. **Corrective Action Taken** **Warning**
Basic - Equipment not designed or constructed in a durable manner. Oven door handle is missing. A cloth string handle that is not easily cleaned and sanitized is affixed to the door. **Warning**
Basic - Food boxes, multiple items below bottom shelves and on center floor of walk in freezer. **Warning**
Basic - Ice buildup in walk-in freezer. **Warning**
Basic - Observed soiled standing water in bottom of reach-in cooler. **Warning**
Basic - Open foil box with live and dead roaches and roach excrement, Operator discarded box. **Corrected On-Site** **Warning**
Basic - Soil residue build-up on exterior of microwave at feet and bottom panel, at the wheels of the hot table unit, the prep table legs and underside of the shelves. Also behind the stove on pipes and at ware wash area pipes. **Warning**
Basic - Soiled reach-in cooler gaskets. **Warning**
Basic - Utensils in poor condition. Chef knife with broken, missing tip. Meat tenderizer tool with browken, uncleanable handle. **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
Basic - Water leaking from faucet at cook line hand sink. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine, 0ppm quat near soda box rack. **Warning**
Basic - Working containers of food not identified by common name. (Prepared salads, several containers.) **Repeat Violation** **Warning**
High Priority - Employee cracked raw shell eggs and then wiped gloved hands on towels at apron and handled clean equipment or utensils without washing hands. **Repeat Violation** **Warning**
High Priority - Employee washed hands with no soap. Soap pump not operable. Bottle not observed opened for any hand washes. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.47°F precooked sausage patties, 51°F sliced ham, 44°F sliced turkey, 46°F Canadian bacon, 47°F chopped spinach, 51°F corned beef hash, in open can in make table from previous night.Items from lower unit discarded, upper unit moved to walk in cooler. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 7 live roach on dry storage shelf under pass thru window in kitchen. 2 eggs sacs are also observed on the shelf. 4 live roaches in aluminum foil box on shelf below slicer. 1 live under table top of slicer table at an observed hole where the leg mounts to the table. Staff advised to remove table from establishment. 7 live on an Orkin sticky trap dated 9/30/15 under the 2 bay sink next to slicer prep table and 5 live on the wall behind the sticky trap when removed from the water shutoff handles. **Warning**
High Priority - Roach excrement and/or droppings present observed on light colored wood underside of dry storage shelf/toast counter area. Also inside aluminum foil box on shelf below slicer. **Warning**
High Priority - Single-use gloves not changed as needed after wiping gloved hands on cloth towels hanging from apron. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (51°F corned beef hash) **Repeat Violation** **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. (Sliced deli meats portioned, sliced cheese portioned.) **Repeat Violation** **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook nearing 60 days employment not addressing sanitation of make table cooler, temperatures of food in unit, and other temperature monitoring processes. **Warning**
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. (Observed pitcher full of water at cookline. Pitcher removed.) **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. (Observed cook rinse bowl for cracked eggs in cook line hand sink. Educated cook on hand sink use. Bowl taken to warewash area.) **Corrective Action Taken** **Warning**
Intermediate - Nonservice animals in the food establishment or on premises. **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. **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. Potato salad, tuna salad, cooked potatoes, cooked pasta. **Warning**
Intermediate - Slicer blade guard and mount hardware soiled with old food debris. **Warning**
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. (At cook line, pump is not functioning.) operator changed out to a squeeze bottle.) **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. (Two observed with red chemical) **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed cooked potatoes and gravy for pot pie individual servings sitting on hot table counter for long period of inspection awaiting other ingredients and crust top for baking. Educated operator on better practices for prepping such items that maintain proper temperatures. **Warning**
3/26/2015 | 11 Violations | Rating 4.25/5
Basic - Accumulation of debris on exterior of warewashing machine and associated counters. Discussed how debris on pipes and equipment can encourage pests and cross contamination of equipment, **Repeat Violation**
Basic - Clean pans on lower shelf of table next to floor level mop sink. Pans are subject to splash and contamination from mop sink use. (Upon callback, soiled bucket is observed on top if clean pans on shelf. Staff advised to rewash all equipment on the shelf and relocate for storage.)
Basic - Cutting board has cut marks/pitting and is no longer cleanable.
Basic - Reach-in cooler gasket torn/in disrepair. (Center door of cookline make table unit.). (Technician due in this morning to repair gaskets.)
Basic - Single-service articles not stored inverted or protected from contamination. (Take out containers at cookline make table) **Repeat Violation**
Basic - Soil residue build-up inside the oven.
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops in bucket of soiled water in the mop sink.
Basic - Working containers of food removed from original container not identified by common name. (Cottage cheese containers reused to hold cold cuts, salads, vegetables. Two open containers of applesauce in glass door cooler.) **Repeat Violation**
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Hand washing procedures when cracking raw shell eggs.)
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Night crew. Violations present from cooling procedures of night crew.)
Intermediate - Spray bottle containing toxic substance not labeled. (Pink liquid in spray bottle at mop sink area.) **Repeat Violation**
3/25/2015 | 43 Violations | Rating 0/5
Basic - Accumulation of debris on exterior of warewashing machine and associated counters. Discussed how debris on pipes and equipment can encourage pests and cross contamination of equipment, **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food. (Perforated container in au jus sauce of baine marie. Container is floating in sauce and is available for soaking meats for flavor. However, there is no apparent method for retrieving the container without potential contamination of sauce.)
Basic - Build-up of food debris, dust or dirt on can storage shelves in back hallway.
Basic - Can opener blade not kept sharp - observed metal shavings on table below blade area.
Basic - Case/container/bag of food stored on floor in dry storage area. (Bag of potatoes, bags of sugar. Items are from delivery today but are stored on the floor next to chemical containers also on the floor.) **Repeat Violation**
Basic - Clean pans on lower shelf of table next to floor level mop sink. Pans are subject to splash and contamination from mop sink use.
Basic - Clean utensils or equipment stored in dirty drawer or rack on shelf above the slicer. (Spoons, fryer/hot table baskets, whisks, spatulas, etc.)
Basic - Cutting board has cut marks/pitting and is no longer cleanable.
Basic - Equipment in poor repair. (Make table cooler at cookline has upper large door that has a broken hinge and is difficult close. The door is the full length of the table and is bowed in the center, allowing cold air to escape, the lower 3 doors do not stay closed. When one door is closed, the right door pops open and stays open. It was observed that this is not noticed by staff and the door remains cracked open, allowing the unit to lose cold air.)
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use tongs and serving spoon on reused egg crate.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Scoop in 81°F water at cookline counter.) **Repeat Violation**
Basic - Nonfood-contact equipment in poor repair. (Walk in freezer door is frozen shut and cannot be opened. Unit could not be inspected. A technician has been called in.)
Basic - Open dumpster lid with trash observed in the unit.
Basic - Reach-in cooler gasket torn/in disrepair. (Center door of cookline make table unit.)
Basic - Single-service articles not stored inverted or protected from contamination. (Take out containers at cookline make table) **Repeat Violation**
Basic - Soil residue build-up inside the oven.
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops in bucket of soiled water in the mop sink.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site to 100ppm) **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. (Cottage cheese containers reused to hold cold cuts, salads, vegetables. Two open containers of applesauce in glass door cooler.) **Repeat Violation**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held overnight in cookline make table cooler at greater than 41 degrees Fahrenheit. Multiple items stocked from walk in cooler this morning is warming. (49°F smoked sausage, 50°F Canadian bacon, 46°F cold cuts, 42°F chicken salad stocked from walk in, 46°F crab salad, 49°F beef, 47°F corned beef hash, 49°F ham, 49°F cooked spinach, 48°F turkey breast slices, 50°F pressed cream cheese, 46°F batter). Corrective action: move items that came from walk in cooler this morning and items cut thus morning such as tomatoes and melon, back to walk in for quick-chill. Stop sale all other time-temperature held items.
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. (Ultra pasteurized creamers at 70°F on tables. Creamers returned to cooler as corrective action. UHT creamer option discussed.)
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. (62°F chicken pot pie dated 3/24) **Repeat Violation**
High Priority - Dented/rusted cans present. See stop sale. (3 dented cans of corned beef hash.)
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. (Cook observed cracking shell eggs to grill, then performing other food tasks and handling equipment without washing hands.)
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. (Cook observed wiping hands on apron and dry cloth towel after handing foods and utensils. No handwashing observed.)
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. (Cook pulled bread from package with bare hand to be plated for customer.)
High Priority - Employee washed hands with no soap. (Observed cook rinse hands at hand sink by grill without doing a proper hand wash.)
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. (Fish in sealed packages in cooler drawers at cookline)
High Priority - Fish that has been reduced oxygen packaged onsite was not maintained frozen before and during packaging. See stop sale.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Multiple delivered items sitting behind the establishment within the last hour warming and observed at 56°F. Staff questioned about putting delivered foods away immediately. Observed items moved to walk in cooler as corrective action.)
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. (62°F chicken pot pie dated 3/24, spinach pie, cooked lamb) operator provided link to proper cooling directions. **Repeat Violation**
High Priority - Stop Sale issued due to adulteration of food product. (Observed piece of wood used to hold open make table upper door resting on a piece of cut ham.)
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (items stocked from walk in cooler this morning is warming. (49°F smoked sausage, 50°F Canadian bacon, 46°F cold cuts, 42°F chicken salad stocked from walk in, 46°F crab salad, 49°F beef, 47°F corned beef hash, 49°F ham, 49°F cooked spinach, 48°F turkey breast slices, 50°F pressed cream cheese.)
Intermediate - Accumulation of food debris/grease on peeler and other utensils stored in white bowl on shelf above bread station. Corrective action: bowl of items moved to dish wash line.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. (Wiping cloth bucket)
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. (Sliced cold cuts, ham, sausage, cooked vegetables.) **Corrected On-Site** **Repeat Violation**
Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing (To fill beverage station pitcher for adding more water to wiping cloth bucket next to soda box rack.)
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Hand washing procedures when cracking raw shell eggs.)
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (25°F in ice bath) **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Night crew. Violations present from cooling procedures of night crew.)
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. (Make table cooler across from fryer. Ambient air 45°F in lower unit.
Intermediate - Spray bottle containing toxic substance not labeled. (Pink liquid in spray bottle at mop sink area.) **Repeat Violation**
10/20/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
8/23/2014 | 11 Violations | Rating 4.5/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Several boxes and containers.) **Repeat Violation** **Warning**
Basic - Cleaned and sanitized equipment or utensils not properly stored. (Large pots hung on wall, not inverted and have water pooled in them.) **Warning**
Basic - Cove molding at floor/wall juncture by 2 bay sink is peeling from wall. Area is wet and has build up of glue/debris. **Warning**
Basic - Hole in wall at corner of mop sink towards 2 bay sink. Hole in wall just above cove moulding near server station rolling cart near soda boxes. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Two scoops in 84°F water at cooks line.) **Repeat Violation** **Warning**
Basic - Leaking pipe at plumbing fixture under 2 bay sink. Bucket collecting water is nearly full and water has a soiled film in it. **Warning**
Basic - Spray bottle containing a food product not labeled. (Purple chemical in kitchen spray bottle stored on floor.) **Warning**
Basic - Walk-in cooler gasket does not properly seal at cooler door. When door is shut, light can be seen coming from cooks line at lower door area. **Warning**
Basic - Working containers of food removed from original container not identified by common name. (Flour in container on shelf over stove. Multiple cottage cheese containers reused to hold Canadian bacon, berries, and other foods in sandwich prep table.) **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. (Partially used milk in walk in cooler.) **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. (In walk in cooler, coleslaw, cooked onions, cooked rice, cooked lasagna and several other cooked foods.) **Repeat Violation** **Warning**
8/22/2014 | 32 Violations | Rating 2/5
Basic - Accumulation of dead flies and spiders in hall near back door. **Warning**
Basic - Accumulation of debris on exterior of warewashing machine and associated pipes, legs, screens. **Warning**
Basic - Build-up of food debris, dust or dirt on underside of prep table and on two bay sink, especially section under the edge if the adjacent prep table. Soiled lower prep shelves in dish wash area and cooks line. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Several boxes and containers.) **Repeat Violation** **Warning**
Basic - Clean knives stored between equipment and wall by slicer. **Repeat Violation** **Warning**
Basic - Cleaned and sanitized equipment or utensils not properly stored. (Large pots hung on wall, not inverted and have water pooled in them.) **Warning**
Basic - Container cut down, in half, and used to hold flour. **Warning**
Basic - Cove molding at floor/wall juncture by 2 bay sink is peeling from wall. Area is wet and has build up of glue/debris. **Warning**
Basic - Food debris accumulated on kitchen floor at 2 bat sink and adjacent prep table. **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of oven, low boy cooler drawers, and fryer. **Warning**
Basic - Food stored on floor. (Bag of onions observed on kitchen floor. Bouillon containers on floor at cooks line.) **Repeat Violation** **Warning**
Basic - Hole in wall at corner of mop sink towards 2 bay sink. Hole in wall just above cove moulding near server station rolling cart near soda boxes. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Two scoops in 84°F water at cooks line.) **Repeat Violation** **Warning**
Basic - Leaking pipe at plumbing fixture under 2 bay sink. Bucket collecting water is nearly full and water has a soiled film in it. **Warning**
Basic - Observed 38 dead roaches on black dry storage shelves in kitchen below pass thru window. Canned goods, clean plates, partially used biscuit package, condiment bottles, batter mixes are stored on this shelf. 1 dead roach on floor behind pepsi glass door cooler. **Warning**
Basic - Single-service articles improperly stored. (Take out containers not inverted at cooks line.) **Corrected On-Site** **Warning**
Basic - Spray bottle containing a food product not labeled. (Purple chemical in kitchen spray bottle stored on floor.) **Warning**
Basic - Walk-in cooler gasket does not properly seal at cooler door. When door is shut, light can be seen coming from cooks line at lower door area. **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area. (Lower area) **Warning**
Basic - Working containers of food removed from original container not identified by common name. (Flour in container on shelf over stove. Multiple cottage cheese containers reused to hold Canadian bacon, berries, and other foods in sandwich prep table.) **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. (Canadian bacon heated and cooled last night. Cook discarded immediately.) **Warning**
High Priority - Food discarded due to adulteration of food product. (Live roach on opened package of biscuits. Biscuits discarded immediately.) **Corrected On-Site** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. (Ortho Home Defense Mac Insect Killer.) **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. (Canadian bacon in make table at 48°F discarded immediately.) **Corrected On-Site** **Warning**
High Priority - Raw chicken over raw sliced beef in walk in unit. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by two live roaches on floor near slicer table, one live roach on underside of prep table next to 2 bay sink. Four line roaches on underside of prep table at leg of table. One live roach on plastic wrap of opened biscuit tray in kitchen. Eight live roaches in stack of black plastic baskets on can shelf below microwave. One live roach on wall below dish machine. **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. (Partially used milk in walk in cooler.) **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Encrusted, soiled material on slicer. **Repeat Violation** **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (44°F in ice bath. Unable to get nut to turn with wrench for calibration.) **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. (In walk in cooler, coleslaw, cooked onions, cooked rice, cooked lasagna and several other cooked foods.) **Repeat Violation** **Warning**
Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris (food processor stored onlower shelf below slicer.) **Warning**
7/8/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
4/21/2014 | 17 Violations | Rating 3.25/5
Basic - Bowl or other container with no handle used to dispense food.(rice container) **Corrected On-Site** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in kitchen.(bag of onions)
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Walk in freezer multiple items stored on floor)
Basic - Clean utensils stored between equipment and wall. (Knives Between table and wall) **Corrected On-Site**
Basic - Ice scoop handle in contact with ice.(server area) **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(scoops in water at 98°F, )heated to 135 °F, **Corrected On-Site** **Repeat Violation**
Basic - Leaking pipe at plumbing fixture.(server hand sink)
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(chicken and beef all items still frozen) **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair.(cooks line, walk in cooler)**Repeat Violation**
Basic - Silverware/utensils stored upright with the food-contact surface up.(spoons at pick up window) **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.(low boy comminuted beef over fish) **Corrected On-Site**
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Hotel pan server hws) **Corrected On-Site**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.(men's restroom would not exceed 81°F, ladies restroom would not exceed 81°F, all other hws would. Exceed 100°F, ) **Admin Complaint**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(cooks line) **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.(all items) **Repeat Violation**
10/17/2013 | 27 Violations | Rating 3/5
Basic - Bowl or other container with no handle used to dispense food.in flour and sugar
Basic - Build-up of grease on nonfood-contact surface.on cookline
Basic - Build-up of mold-like substance on nonfood-contact surface.on sprayer hose and on walk in cooler door
Basic - Cardboard used to line nonfood-contact shelves. On cookline
Basic - Clean cups/glasses not properly air dried - wet nesting.
Basic - Clean knives/utensils stored in crevices between equipment.between wall and utensils
Basic - Equipment in poor repair.inner lid of reach falling down being held up by a used paint stirrer
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - Food stored on floor.in kitchen and in dry storage
Basic - Ice buildup in walk-in freezer.around door
Basic - Ice scoop handle in contact with ice.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.85°
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - Open dumpster lid.
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Single-service articles not stored inverted or protected from contamination.in kitchen and in hall way
Basic - Walk-in cooler gasket torn/in disrepair.
Basic - Walk-in freezer shelves soiled with encrusted food debris.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler spinach pie 48°, lasagna 48°, rice pudding 45°. Closest to door
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage 80° cooked peppers 76° on cook line Reheated to 165° **Corrected On-Site**
High Priority - Raw animal food not properly separated from ready-to-eat food. Ready to eat corned beef on pan in walk in with raw meat juice. See stop sale
High Priority - Raw animal food stored over ready-to-eat food.pooled eggs over corned beef hash
High Priority - Stop Sale issued due to adulteration of food product.corned beef sitting in raw meat juice
Intermediate - Hot water not provided/shut off at employee handwash sink.in kitchen on cook line turned off below corrected on site, in both rest rooms 85° not corrected on site
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.75°
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 pudding
3/1/2013 | 13 Violations | Rating 3.25/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(meatloaf, cooked pasta, soups, spinach pie all in walk in cooler)
Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer.(all foods still below 41f but not frozen solid)
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.(meatballs in sauce in in steam table at 71f after 1 hour, moved to stove top to reach 165 within 2 hours) **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(raw poultry) **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.(raw chicken over raw beef and raw ground beef over raw fish in drawer coolers on cooks line)
Basic - Stored food not covered in walk-in cooler.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(on cooks line )
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.(employee talking on phone, then food prep with no hand wash ) **Corrected On-Site**
Basic - Cardboard used to line nonfood-contact shelves. (Solid card board lining shelving on cooks line)
Basic - Reach-in cooler gasket torn/in disrepair.(on cooks line)
Intermediate - Slicer blade guard soiled with old food debris.
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(above 200ppm of chlorine in sanitizer bucket in server area)
10/16/2012 | 12 Violations | Rating 2.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(meatballs, stuffing, hard cooked peeled eggs, gravy, cooked pork all in walk in cooler)
Critical - Working containers of food removed from original container not identified by common name.(bulk food bins under prep table)
Critical - Observed food being cooled by nonapproved method.(sausage gravy at 112 degrees f left on counter to cool, had employee move to walk in cooler) Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(raw chicken over beef and raw raw ground beef over raw ffish in drawer style coolers under flat top grill.)
Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
Observed ice scoop with handle in contact with ice.(at soda machine )
Critical - Observed employee switch from working with raw food to clean equipment without washing hands.(raw shell eggs to clean equipment with no hand wash) Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Critical - Observed encrusted, soiled material on slicer.(meat slicer heavily soiled)
Equipment and utensils not properly air-dried.(dish ware being towel dried)
Critical - Observed toxic item stored by food.(chemicals stored on top of soda bag in a box)
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in sanitizer bucket in server area)
5/31/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
5/17/2012 | 1 Violations | Rating 4.75/5
Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.
3/16/2012 | 9 Violations | Rating 3.5/5
Critical - Observed food with mold-like growth.(tomatoes in walk in cooler)Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.(bulk food bins) Corrected On Site.
Critical - Observed potentially hazardous food thawed at room temperature.(meatballs) Corrected On Site.
Critical - Observed food stored on floor.(walk in cooler)
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employees touching toast after toasting) Corrected On Site.
Observed single-use containers (boxes and/or cans) reused for the storage of food.(old egg crate used to store bacon)Corrected On Site.
Observed attached equipment soiled with accumulated dust.(walk in cooler fan cover)
Wet mop not hung to dry.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
10/13/2011 | 12 Violations | Rating 2.25/5
Critical - Working containers of food removed from original container not identified by common name.(bulk food bins) Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(butter packs in front area at 65 degrees ) Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(chipped beef and sausage gravy at 111 degrees f, reheated in microwave to 165)
Critical - No conspicuously located thermometer in holding unit.(in small reach in cooler next to dish machine )
Critical - Observed food stored on floor.(walk in cooler and freezer)
Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(sugar, flour)
Observed ice scoop with handle in contact with ice.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions.(kitchen )Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory.(kitchen ) Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of chlorine in sanitizer bucket ) Corrected On Site.
6/13/2011 | 4 Violations | Rating 5/5
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Observed food debris build-up on the sides of cookline equipment
Observed build-up of food debris on shelves in walkin cooler.
Observed food debris accumulated on walkin cooler floor.
12/29/2010 | 4 Violations | Rating 4.75/5
Critical - Observed dented cans. Diced tomatoCorrected On Site. removed from dry storage shelf
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on drain board of soda dispenser.
Observed wall soiled with accumulated food debris in kitchen area.
Wet mop not hung to dry. stored on floor near bulk ice machine
12/1/2010 | 15 Violations | Rating 2/5
Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. meatloaf & spinach pie in walkin cooler
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in walkin cooler
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salad dressings
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. shell eggs @55 F Corrected On Site.
Critical - Raw animal food not properly separated from ready-to-eat food. bread loaves stored on top of beef in walkin freezer.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. regloving without washing hands
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of food debris, dust or dirt on gaskets of reachin cooler on cookline
Critical - Vacuum breaker mising at hose bibb near dish machine.
Critical - Hand wash sink lacking proper hand drying provisions near stove in kitchen area
Observed open dumpster lid.
Observed wall soiled with accumulated food debris.
8/11/2010 | 13 Violations | Rating 2.75/5
Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. potato salad in walkin cooler
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. roast beef, ham etc
Critical - Observed food being cooled by nonapproved method. potatoes cooked placed in walkin cooler covered with plastic wrap to cool.
Critical - No conspicuously located thermometer in holding unit.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on soda syrup box .
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted, soiled material on slicer.
Critical - No paper towels provided at a handsink used by food employees in ladies restroom.
Critical - Hand wash sink lacking proper hand drying provisions on cookline. Corrected On Site.
Observed food debris accumulated on walkin cooler floor.
Wet mop not hung to dry. Stored in mop bucket
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. hot holding equipment in wait area