DirtyFLRestaurant Inspection Data

SHINGDIG IRISH RESTAURANT & PUB

464 SW PORT ST LUCIE BLVD 115

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8885320

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine in kitchen. - From follow-up inspection 2024-09-11: **Time Extended**
  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine in bar. Ran twice, leaking out water, unable to test sanitizer ppm. - From follow-up inspection 2024-09-11: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 light bulbs out. - From follow-up inspection 2024-09-11: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In low boys across fryers. - From follow-up inspection 2024-09-11: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-09-11: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking actively from door of dishwasher in bar. - From follow-up inspection 2024-09-11: Water not leaking when running. Not being used at this moment. All bar utensils and glass ware are being cleaned and sanitized dishwasher in kitchen. Manager stated he will have someone take a look at it. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. C.W. - From follow-up inspection 2024-09-11: **Time Extended**

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8885142

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine in kitchen.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles on cooks line.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine in bar. Ran twice, leaking out water, unable to test sanitizer ppm.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed and corrected. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 36-62-4:Basic - Light not functioning. 2 light bulbs out.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In low boys across fryers.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 29-11-4:Basic - Water leaking actively from door of dishwasher in bar.
  • 35A-02-6:High Priority - 5 Live, small flying insects in bar area. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 49F cold holding, sautéed onions 50F cold holding, cut cabbage 45F cold holding. Advised to rapid chill. Operator placed items on ice bath and/or in reach in freezer. Rechecked coleslaw 41F cold holding, sautéed onions 41F cold holding, cut cabbage 41F cold holding. Corrected On-Site
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cooked sausage crumbles 112F hot holding, cooked sausage crumbles reheated to 136F hot holding.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink in bar. Employee placed soap at sink. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. C.W.

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8681773

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich unit on cooks line, small cooler next to fryer on cooks line, steam table - From follow-up inspection 2024-05-30: **Time Extended**

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8642455

  • 14-11-5:Basic - Equipment in poor repair. Sandwich unit on cooks line, small cooler next to fryer on cooks line, steam table
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood in storage area shelf.
  • 09-01-4: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. Employee making tacos educated and corrected Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage left in cooler from over night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 58f cold holding , Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. bucket stored in sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine Corrected On-Site

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8671584

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cooks line and condiment station. Repeat Violation - From follow-up inspection 2024-05-13: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler on cooks line. - From follow-up inspection 2024-05-13: **Time Extended**
  • 47-03-4:- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Burnt electrical outlet on cooks line. - From follow-up inspection 2024-05-13: **Time Extended**

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8670808

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufle bowl as scoop. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and salmon found in walk-in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cooks line and condiment station. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Cook line drawers cooler is broken. No food is being stored in it.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler on cooks line.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs found at 51f cooling in walk-in cooler. Chef stated ribs made last night. Ribs were wrapped tightly. Repeat Violation
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Moldy roasted peppers found on cook line flip top cooler. Discarded on-site. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bar. 1 in kitchen.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened over 24 hours, not properly date marked. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 61f cold holing, Sausage links 63f cold holding, Cooked rice 63f cold holding, Curry 63f cold holding, ribs 51f cooling. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46f prepped 45 mins ago rapid chill. Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Raid with clean linens. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in bar not working. Hand sink in kitchen near ice machine not working and in bar. Turned off by Manager. Manager was told to turn back on. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Near dishwasher had food items in sink. Corrected On-Site
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher in kitchen.
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Burnt electrical outlet on cooks line.

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8642144

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to place on floor. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler ambient temperature 48-50, cooler unit under grill not working, and cooler next to fryer not working - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of salamander, in between oven and grill top, top of oven in back. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, and home depot buckets used to hold food products - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk in cooler - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry 3-14-24 - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f cold holding, salmon 50f cold holding, tilapia 46f cold holding, beef patties 46f cold holding, mozzarella 46f cold holding, cheddar 45f cold holding, pepper jack 46f cold holding, cheddar slices 46f cold holding, Swiss 46f cold holding, blue cheese 46f cold holding, butter 46f cold holding, pork sausage 46f cold holding, potatoes 47f cold holding, bacon 45f cold holding, corned beef 47f cold holding, blue cheese dressing 46f cold holding, ranch dressing 46f cold holding, beef stew 54f cold holding, chicken pot pie 56f cold holding, shepherd pie 48f cold holding, pork chops 47f cold holding, corned beef 46 f cold holding, chicken wings 45f cold holding, sour cream 46f cold holding, heavy cream 47f cold holding, butter 49f cold holding, ribs 49f cold holding, sausage 46f cold holding, - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 27-09-4:Intermediate - - From initial inspection : Intermediate - No running water at hand sink by dish machine. - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At sink on cooks line, back cooks line and server area, - From follow-up inspection 2024-03-28: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8640770

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to place on floor. - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-03-28: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler ambient temperature 48-50, cooler unit under grill not working, and cooler next to fryer not working - From follow-up inspection 2024-03-28: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of salamander, in between oven and grill top, top of oven in back. - From follow-up inspection 2024-03-28: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm - From follow-up inspection 2024-03-28: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30-40 flies in bar area, 40-60 flies in the kitchen area near reach in freezer. 10-20 flies in the storage area by potatoes and onions. Admin Complaint - From follow-up inspection 2024-03-28: 2 live flies at the bar **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, and home depot buckets used to hold food products - From follow-up inspection 2024-03-28: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk in cooler - From follow-up inspection 2024-03-28: **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry 3-14-24 - From follow-up inspection 2024-03-28: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale - From follow-up inspection 2024-03-28: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f cold holding, salmon 50f cold holding, tilapia 46f cold holding, beef patties 46f cold holding, mozzarella 46f cold holding, cheddar 45f cold holding, pepper jack 46f cold holding, cheddar slices 46f cold holding, Swiss 46f cold holding, blue cheese 46f cold holding, butter 46f cold holding, pork sausage 46f cold holding, potatoes 47f cold holding, bacon 45f cold holding, corned beef 47f cold holding, blue cheese dressing 46f cold holding, ranch dressing 46f cold holding, beef stew 54f cold holding, chicken pot pie 56f cold holding, shepherd pie 48f cold holding, pork chops 47f cold holding, corned beef 46 f cold holding, chicken wings 45f cold holding, sour cream 46f cold holding, heavy cream 47f cold holding, butter 49f cold holding, ribs 49f cold holding, sausage 46f cold holding, - From follow-up inspection 2024-03-28: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-03-28: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink by dish machine - From follow-up inspection 2024-03-28: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-03-28: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-03-28: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-28: **Time Extended**
  • 27-09-4:Intermediate - - From initial inspection : Intermediate - No running water at hand sink by dish machine. - From follow-up inspection 2024-03-28: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At sink on cooks line, back cooks line and server area, - From follow-up inspection 2024-03-28: **Time Extended**

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8639641

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
  • 14-45-4:Basic - Cardboard used to place on floor.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 35A-03-4:Basic - Dead roaches on premises. Two dead roaches by back wall across from three bay sink. Two dead roaches on table by slicer. 2 dead roach on end of cooks line, 2 dead roaches under three bay sink. Admin Complaint
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler ambient temperature 48-50, cooler unit under grill not working, and cooler next to fryer not working
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen areas
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of salamander, in between oven and grill top, top of oven in back.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30-40 flies in bar area, 40-60 flies in the kitchen area near reach in freezer. 10-20 flies in the storage area by potatoes and onions. Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, and home depot buckets used to hold food products
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk in cooler
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry 3-14-24
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on cooks line, one live roach on servers side of kitchen, approximately 10-15 live roaches under three bay sink, 2 live roaches on back wall across from three bay sink, 1 live by coke cooler in kitchen. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f cold holding, salmon 50f cold holding, tilapia 46f cold holding, beef patties 46f cold holding, mozzarella 46f cold holding, cheddar 45f cold holding, pepper jack 46f cold holding, cheddar slices 46f cold holding, Swiss 46f cold holding, blue cheese 46f cold holding, butter 46f cold holding, pork sausage 46f cold holding, potatoes 47f cold holding, bacon 45f cold holding, corned beef 47f cold holding, blue cheese dressing 46f cold holding, ranch dressing 46f cold holding, beef stew 54f cold holding, chicken pot pie 56f cold holding, shepherd pie 48f cold holding, pork chops 47f cold holding, corned beef 46 f cold holding, chicken wings 45f cold holding, sour cream 46f cold holding, heavy cream 47f cold holding, butter 49f cold holding, ribs 49f cold holding, sausage 46f cold holding,
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink by dish machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.
  • 27-09-4:Intermediate - No running water at hand sink by dish machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At sink on cooks line, back cooks line and server area,
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8521764

  • N/A:No Violations Were Observed

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8520799

  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under fryers - From follow-up inspection 2023-10-10: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both cook line coolers are not maintaining 41F or below. Salad cooler on the server station. - From follow-up inspection 2023-10-10: Equipment still not operating needs repair **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Deflector panel in ice machine stained. - From follow-up inspection 2023-10-10: **Time Extended**
  • 16-03-4:Basic - - From initial inspection : Basic - Heavy accumulation of debris inside and exterior of warewashing machine. - From follow-up inspection 2023-10-10: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Hood filters heavily soiled. Exterior of equipment heavily soiled. - From follow-up inspection 2023-10-10: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - 3 Live, small flying insects in the food storage area. 3 Live, small flying insects around floor drain of dish machine. 6 small flying insects at the bar. Repeat Violation - From follow-up inspection 2023-10-10: Observed a few flies in kitchen by 3 compartments sinks. **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Bar dishwasher 0 ppm - From follow-up inspection 2023-10-10: Main Dishmachine in kitchen is complied; 50ppm Bar Dishmachine not operating, part on order by Ecolab. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Cook line cutting boards heavily soiled. Interior of all the flip tops on cooler are heavily soiled with food debris. Slicer blade heavily soiled with old food debris. Potato slicer heavily soiled. Soda gun heavily soiled. Repeat Violation - From follow-up inspection 2023-10-10: Slicer blade and potato and potato slicer are cleaned. **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 bay sink Corrected On-Site - From follow-up inspection 2023-10-10: **Time Extended**

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8378745

  • 08B-38-4:Basic - Buckets of pickles and potatoes stored on floor in the walk in cooler. Jugs of oil stored on the floor in the dry storage area. **Corrective Action Taken**
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under fryers
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both cook line coolers are not maintaining 41F or below. Salad cooler on the server station.
  • 14-11-5:Basic - Deflector panel in ice machine stained.
  • 12B-07-4:Basic - Employee open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 16-03-4:Basic - Heavy accumulation of debris inside and exterior of warewashing machine.
  • 23-03-4:Basic - Hood filters heavily soiled. Exterior of equipment heavily soiled.
  • 35A-02-6:High Priority - 3 Live, small flying insects in the food storage area. 3 Live, small flying insects around floor drain of dish machine. 6 small flying insects at the bar. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Bar dishwasher 0 ppm
  • 08A-02-6:High Priority - Raw bacon over cooked corn beef in the walk in cooler. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Egg roll mixture made last Monday.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Heavy cream curdled
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mash potatoes 56F in steam table over night. In cook line cooler over night shredded cheese (75F - Cold Holding); cooked rice (78F - Cold Holding); sauce (78F - Cold Holding); cut tomatoes (74F - Cold Holding); batter (74F - Cold Holding) finish cook burger 178F salad cooler ; homemade tartar (45F - Cold Holding); sour cream (45F - Cold Holding); blue cheese crumbles (44F - Cold Holding) Heavy cream unwholesome due to being curdled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from fryers shredded cheese (75F - Cold Holding); cooked rice (78F - Cold Holding); sauce (78F - Cold Holding); cut tomatoes (74F - Cold Holding); batter (74F - Cold Holding) salad cooler ; homemade tartar (45F - Cold Holding); sour cream (45F - Cold Holding); blue cheese crumbles (44F - Cold Holding) Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes 56F in steam table over night . Baked potatoes left out over night 73F Warning
  • 22-02-4:Intermediate - Cook line cutting boards heavily soiled. Interior of all the flip tops on cooler are heavily soiled with food debris. Slicer blade heavily soiled with old food debris. Potato slicer heavily soiled. Soda gun heavily soiled. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 bay sink Corrected On-Site
  • 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. New hire from a week ago. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made last Wednesday.