- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not properly air-dried - wet nesting.metal pans in dishwashing area
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cookline **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Waitress statuon **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area **Corrected On-Site**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.damaged interior top of microwave in kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.back door by vegetable cooler gaps
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface.outside ice machine
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.vegetable walk in
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees pudding 50?, cheese cake 48? in upright in waitstaff area, moved to working cooler, dropped to 43?
- Intermediate - Cold holding equipment incapable of 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. 2 door upright in waitstaff area
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.[fan cover in vegetable walkin cooler ]
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8/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[soup 48 degrees f in walkin cooler, covered, over night]
- Observed attached equipment soiled with accumulated dust.[fan cover in vegetable walkin cooler ]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[pizza cutters in dirty container] Corrected On Site.
- Critical - Observed dead roaches on premises.[in trap in non working oven along with two live stuck in trap]
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open.[back gate] For reporting purposes only. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheesecake in dessert cooler 45 degrees f -moved to working cooler] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[salad reach in cooler potentially hazardous food dressing 53 degrees f , sour cream 54 degrees f ] see stop sale This violation must be corrected by : 8/8/2012.
- Critical - Observed roach activity as evidenced by live roaches found[ 1 under oven] This violation must be corrected by : 8/8/12.
- Critical - Observed roach activity as evidenced by live roaches found[1 above pizza preparation table on shelf] This violation must be corrected by : 8/8/2012.
- Critical - Observed roach activity as evidenced by live roaches found[[[1 crawling under mixer] This violation must be corrected by : 8/8/2012.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[bucket in kitchen ] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[bucket in waitstaff ] Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.[bread on oven over night drying for crumbs] Corrected On Site.
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8/7/2012 | Routine - Food | Warning Issued |
- Observed equipment in poor repair.[interior top of microwave peeling]
- Observed gaskets with slimy/mold-like build-up.[on walkin coolers, have new, waiting for installer]
- Observed walk-in cooler gasket torn/in disrepair.[walk in freezer damaged, have new, waiting for install]
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[marinera sauce 54-61 degrees F overnight in cooler] see stop sale
- Observed attached equipment soiled with accumulated dust.[fan covers in walkin ]
- Observed cutting board grooved/pitted and no longer cleanable.[on cookline]
- Critical - Observed food being cooled by nonapproved method.[potato stacked too deep]
- Critical - Observed food stored on floor.[buckets on floor in walkin]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[hobart grinder]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheese in walkin]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.[sugar and flour]
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over ready to eat foods in deli style cooler
- Observed residue build-up on nonfood-contact surface.old food build up on small mixers on cooks line
- Observed single-service articles stored without protection from contamination. items on cooks line need to be inverted
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soups-pasta-sauces
- Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not marked of contents
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 gallons meat sauce cooked yesterday stored in walk in cooler at 51/52 degrees Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons ajus sauce cooked yesterday stored in walk in cooler at 50 degrees Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.less than 50 ppm
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop sitting on potato box
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage on cooks line 48/50 degrees note operator to use time as public time control
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 10 gallons meat sauce
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 5 gallons ajus
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken soup 10 gallons
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy hot holding at 115 degrees note item reheated to 165 degrees Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 gallons of chicken soup cooked yesterday 60/62 degrees note see stop sale
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over ready to eat foods in deli style cooler
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs with gloves on then touching ready to eat foods on cooks line Corrected On Site.
- Observed utensils in poor condition. several plastic storage items cracked /broken on storage racks
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on top of pizza oven
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of ice tea machine in service area
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb. missing on outside hose bib
- Observed dusty ceiling tiles and/or air conditioning vent covers. above prep area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups salads
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. tongs laying in cut lettuce at deli style cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. old foid build up on knife holder at pizza make cooler
- Observed single-service items stored on floor. case of napkins in outside dry storage
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. observed new outside seating 27 seats added must do seating change evaluation and fax atten jim olsen 813 233-2908
- Carbon dioxide/helium tanks not adequately secured. near ice machine
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. food bins not labeled
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over hamburger meat in walk in cooler
- Critical. Observed food stored on floor.in produce walk in cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in food bin
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination.portion cups need to inverted Corrected On Site.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.near toasters
- Critical. Electrical outlet missing cover plate. For reporting purposes only. in kitchen area near mix machine
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork and cheese in top portion of pizza deli cooler 47/49 degrees note items moved to bottom of cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods in reach in cooler 48/49 degrees note items moved to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza deli style cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cooks line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. old dry food build up
- Observed single-service articles stored without protection from contamination. to go items on cooks line need to be inverted
- Critical. Vacuum breaker mising at hose bibb. on outside hose bib near kitchen back door
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. out dated and note current
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8/31/2009 | Routine - Food | Warning Issued |
| No report available. | 3/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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