Jan 10, 2024
Routine - Food
Inspection Completed - No Further Action
22-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. O ppm and then 50ppm Corrected On-Site
41-10-4
High Priority - Toxic substance/chemical improperly stored. Chemicals yellow substance stored next to food o shelving in kitchen.
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice Machine in kitchen interior soiled.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on prep counter. Corrected On-Site
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
36-22-4
Basic - Floor area(s) covered with standing water front counter floor. Repeat Violation
14-13-4
Basic - Food-contact surface not smooth and easily cleanable. Interior of two juice prep cups no longer smooth and cleanable.
36-24-5
Basic - Hole in or other damage to wall. Hole in wall below three compartment sink behind sanitizer.
25-06-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers stored on shelving in back area of kitchen.
08B-17-4
Basic - Unwashed bananas stored over-to-eat food coconut oil.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Standing water in mop bucket.
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm and then 50ppm Corrected On-Site
10-08-5
Basic - scoop handle in contact with frozen fruits in prep area front station