33Rd & Dine French Cafe Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves **Warning**

Basic - Build-up of grease on nonfood-contact surface. Cookline equipment. **Repeat Violation** **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Wait station, kitchen. **Repeat Violation** **Warning**

Basic - Hole in or other damage to wall. Dishwashing area. **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**

Basic - Light shield damaged/in disrepair. Wait station, dishwashing area. **Repeat Violation** **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cookline Handsink table and counter next to it in disrepair. **Warning**

Basic - Soiled dry wiping cloth in use. Soiled cloths in prep area. **Warning**Observed soiled cloths on prep tables , operator instructed to remove them and set up sanitizer buckets. 9/16/15

Basic - Walls soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the back door. **Repeat Violation** **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer basket. **Repeat Violation** **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Vertical Cookline cooler **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**No chlorine test paper provided. 9/16/15

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves **Warning**

Basic - Build-up of grease on nonfood-contact surface. Cookline equipment. **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Wait station, kitchen. **Repeat Violation** **Warning**

Basic - Hole in or other damage to wall. Dishwashing area. **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**

Basic - Light shield damaged/in disrepair. Wait station, dishwashing area. **Repeat Violation** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Wait station, Cookline. **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cookline Handsink table and counter next to it in disrepair. **Warning**

Basic - Soiled dry wiping cloth in use. Soiled cloths in prep area. **Warning**

Basic - Walls soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Crab, potatoes, pasta, chicken at 46°f in the two door vertical Cookline cooler, food moved to another unit capable of maintain proper temperatures. **Corrective Action Taken** **Warning**

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. Test strip failed to change color, operator changed the sanitizer solution, 100ppm. **Corrected On-Site** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Washed hands upon request. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw beef next to blue cheese in a freezer. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the back door. **Repeat Violation** **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer basket. **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pans and utensils inside Cookline handsink, removed. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Vertical Cookline cooler **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Two door vertical 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. Chicken, potatoes, pasta **Repeat Violation** **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**

Basic - Build-up of grease on nonfood-contact surface. Cookline equipment and portable fryer. **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on glass door refrigerator.

Basic - Food debris accumulated on kitchen floor.

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**

Basic - Light shield damaged/in disrepair. Ware washing area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Wait station.

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler gasket torn/in disrepair. Glass door cooler.

Basic - Soiled dry wiping cloth in use. On Kitchen tables. **Repeat Violation**

Basic - Wall soiled with accumulated food debris. Kitchen.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter, milk, pate, creme brle at 43°f in the glass door reach in cooler, operator turned the unit colder. Corrective action taken. **Repeat Violation**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 76°f on the wait station. Corrective action taken. Implemented time control procedure

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onion soup and sauces at 123-1320f in the Bain Marie, reheated at greater than 165°f **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw pollock over cooked pasta in a two door cooler. **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw meat over chocolate cake in the reach in freezer.

High Priority - Vacuum breaker missing at hose bibb. By the back door.

Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer baskets.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulated inside flip top cooler.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, pasta, on the two door cooler. **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**

Basic - Bathroom door not self-closing. Men's and women's restrooms

Basic - Build-up of grease on nonfood-contact surface. Cookline equipment and portable fryer.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling tile missing. Dishwashing area

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Leaking pipe at plumbing fixture. Cookline Handsink

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handsink table and counter between kitchen and warewashing area in disrepair.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloths on prep tables. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Rice, gravy, sauce, ham, poultry and beef in the two door reach in cooler at the cookline at 45-47°f. Corrective action taken, moved to another unit capable of maintain proper temperatures. Cream brle, milk and butter at 46°f in the glass door reach in cooler. Corrective action taken, moved to another unit capable of maintain proper temperatures.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup and garlic butter at 128-130°f in the Bain Marie, reheated to 165°f. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw eggs over sauces in the the door reach in cooler. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Drained pasta and mash potatoes cooling at room temperature in the prep area/cookline found at 120°f and 110°f, less than two hours cooling according to mgr. Corrective action taken, moved inside a cooler.

Intermediate - Probe thermometer not within the intended measuring range of use. No thermometer provided for cold food.

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. Two door vertical reach in cooler at the cookline. Glass door reach in cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes, rice, gravy and sauces in the two door reach in cooler.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Bathroom door not self-closing.

Basic - Build-up of grease on nonfood-contact surface. Kitchen shelves

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Food debris accumulated on kitchen floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Crepe spatula

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two door vertical cooler at the kitchen

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Counter between kitchen and dis washing area in disrepair

Basic - Shelf under preparation table soiled with food debris.

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box reused for the storage of bread croutons. Transferred to a clean aluminum pan. **Corrected On-Site**

Basic - Wall in disrepair. Dish washing area

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed tomatoes butter and garlic butter at the prep area at 67°f, moved inside a cooler, 52°f at the end of the inspection. Explained time control procedure, provided form.

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw meat over bread. **Corrected On-Site**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory. **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. Cooked potatoes, boiled eggs

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Equipment in poor repair. Bottom shelf rusted out, kitchen.

Basic - No copy of latest inspection report available.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, behind dish machine, wood rotten AND by back door, wall not sealed.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Bathroom door not self-closing.mens, womens **Repeat Violation**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Entire kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils, kitchen.

Basic - Equipment in poor repair. Bottom shelf rusted out, kitchen.

Basic - No Heimlich maneuver/choking sign posted. Google online.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact equipment in poor repair. Rusty freezer top, rusty.

Basic - Sponge used to clean and sanitize food-contact surface.3 compartment sink.

Basic - Stored food not covered in chest freezer. Bread loaf.

Basic - Unnecessary items on the premise, glass tabletop in cookline, paper shredder next to dish machine.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, behind dish machine, wood rotten AND by back door, wall not sealed.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 50° dairy, desserts in cooler since yesterday. Stop sale. Do not use cooler until it maintains 41° or under.

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. 0 ppm, empty bucket of sanitizer. Use 3 compartment sink to sanitizer until machine is repaired.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

High Priority - Raw animal food stored over ready-to-eat food.beef over bread, chest freezer.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 door glass cooler, storage room at 50° dairy, desserts.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.degreaser on shelf with utensils, kitchen.

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. Ham in cooler kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink, kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter at 49°.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked food, rice, crime brush lay dessert.

Intermediate - Soil residue in food storage containers. Flour.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over raw beef & raw veal. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands. Slicing tomatoes. Cookline. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By crepes station. Kitchen. **Corrected On-Site**

Basic - Build-up of food debris, grease and/or dirt on nonfood-contact surface. Oven interior, cooking equipment exterior, cookline/kitchen wall and under cookline equipment on floor.

Basic - Clean utensils or equipment stored in dirty container. Kitchen. **Corrected On-Site**

Basic - Bathroom door not self-closing. **Repeat Violation**

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Note: Do not use this dishwash machine until repaired/able to properly sanitize - use 3 compartment sink instead.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of grease on nonfood-contact surface. stovetop.

Critical - Bathrooms not enclosed with self-closing doors.

Observed wall soiled with accumulated food debris. kitchen.

Observed attached equipment soiled with accumulated grease. hoodfilters.Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers. cookline.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K extinguisher on floor in kitchen. For reporting purposes only.

Critical - Observed potentially hazardous food thawed at room temperature. duck in 3 compartment sink at room temperature. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. batter with raw eggs over sauces & dairy products in kitchen reach-in cooler. Corrected On Site.

Critical - Observed employees cutting chicken on cutting board / food prep area of cookline's fliptop cooler with cooler lid open. Fliptop cooler contains ready to eat foods and possibility of cross contamination is high. Cook voluntarily discarded foods in fliptop cooler. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Equipment food-contact surfaces and utensils not sanitized. cutting board not washed & sanitized after / between cutting raw chicken & cooked & ready to eat foods. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline food prep counters.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of grease & debris on nonfood-contact surface. exterior of equipment on cookline.

Observed heavy residue & debris build-up on nonfood-contact surface. interior of small oven.

Observed heavy build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelfs throughout. Repeat Violation.

Observed build-up of food debris and/or dirt on nonfood-contact surface. exterior of food storage containers/bins.

Observed gaskets with debris/slimy/mold-like build-up. cookline reach-in cooler.

Observed clean equipment stored on floor. cleaned frying pans/pots on soiled kitchen floor under preptable / shelf. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen / dishwash area backdoor leading to backalley with gaps.

Observed grease, food debris, debris and dirt heavily accumulated under cooking equipment, equipment, prep tables, coolers, freezer, sinks.Repeat Violation.

Observed wall soiled with accumulated food debris, debris and dirt. kitchen & dishwash area.

Observed attached equipment heavily soiled with accumulated grease. hoodfilters. Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers. dishwash area. Repeat Violation.

Critical - Observed unlabeled spray bottle. bleach in spraybottle in kitchen.

Critical - Portable fire extinguisher not fully charged. K extinguisher in kitchen. For reporting purposes only.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes, rice and sliceham in reach-in cooler in kitchen used for long-time storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at 78 degrees on cookline. eggs were time markedwith 4 hour limit and must be discarded within remaining 2 hours. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter & garlic butter on kitchen prep table in large container at 88 degrees each. stop sale issued. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes on cookline at 86 degrees. potatoes were cooked just 1 hour prior and were reheated for hot holding immediately. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Note: do Not use this dishwash machine to sanitize until repaired/able to sanitize properly. Use 3 compartment sink to sanitize instead until then.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of soiled material on mixer head.

Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs. Repeat Violation.

Observed clean utensils/equipment stored in dirty drawers/containers.

Observed clean equipment stored on floor. cooking pots/pans on soiled floor in kitchen under prep table. Corrected On Site.

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.

Critical - Bathrooms not enclosed with self-closing doors.

Observed grease and debris heavyly accumulated under cooking equipment, equipment, coolers, prep tables in kitchen. Repeat Violation.

Observed floor area(s) covered with standing water. in kitchen under equipment.

Observed wall soiled with accumulated grease/debris. throughout.

Observed attached equipment soiled with accumulated grease. hood / hoodfilters.

Lights missing the proper shield, sleeve coatings or covers. dishwash area.

Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.

Violation: 29-08-1Plumbing system in disrepair. Grease trap in disrepair

Critical - Violation: 52-01-1Identity of food or food product misrepresented. Sole on menue / Operator was unable to provide invoices but provided box indicating Swai Filet

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham and turkey

Critical - Observed packaged food not labeled as specified by law. Container of liquid

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.

Critical - Observed food stored in ice used for drinks.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Reach in freezer in dishroom

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw fish in long term reach in cooler-Corrected On Site.Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Fish and beef in long term reach in cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ice creamCorrected On Site.

Observed ice scoop with handle in contact with ice.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Observed soil residue in storage containers.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Microwaves and small ovens

Observed residue build-up on nonfood-contact surface. All shelves in kitchen

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.

Plumbing system in disrepair. Grease trap in disrepair

Observed grease accumulated under all equipments.

Observed food debris accumulated on kitchen floor.

Observed floor area(s) covered with standing water. In dishroom area

No suitable facilities provided to store employee clothing and other possessions.

Critical - Observed toxic item stored by food. Oven cleaner stored by escargot can Corrected On Site.

Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.Renewal fee of 312 dollars plus late fees This violation must be corrected by : 03/05/11.

Critical - Identity of food or food product misrepresented. Sole on menue / Operator was unable to provide invoices but provided box indicating Swai Filet

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham-

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in long terreach in cooler

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw fish over ready to eat in long term reach in cooler-

Critical - Observed uncovered food in holding unit/dry storage area. Long term reach in cooler-

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven

Critical - Hot water not provided/shut off at employee hand wash sink.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing.

No Violations Were Observed

Critical - Violation: 53B-08-1No 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. Pro Not all employees This violation must be corrected by : 05/30/09.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line

Critical - No conspicuously located thermometer in holding unit.

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. Pro Not all employees This violation must be corrected by : 05/30/09.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Critical - Observed interior of microwave soiled.

Observed leaking pipe at plumbing fixture.Hand washing sink

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Ham

Critical - Observed uncovered food in holding unit/dry storage area. Bread in kitchen

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Quiche

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 05/30/09.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Escargot(snails), quiche,sauce at 65 degrees F.

Critical - Working containers of food removed from original container not identified by common name.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Drain cover(s) missing. By the hand washing sink in kitchen

Critical - Food not stored in a clean/dry location that is not exposed to splash. Bag of potatoes stored by the three compartment sink

Lights missing the proper shield, sleeve coatings or covers. In kitchen ceiling

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No conspicuously located thermometer in holding unit.

Observed build-up of grease on nonfood-contact surface. Sides of cooking equipment in kitchen

Observed clean utensils/equipment stored in container by the hand washing sink

Critical - Observed encrusted, soiled material on slicer.

Observed floor area(s) covered with standing water.

Observed food debris accumulated on kitchen floor.

Observed grease accumulated under cooking equipment.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer by the dishroom

Observed leaking pipe at plumbing fixture.Under the preparation sink

Observed residue build-up on nonfood-contact surface. Ll bottom shelves in kitchen

Critical - Observed soil buildup inside ice bin.

Critical - Observed soil residue in storage containers.

Critical - Observed uncovered food in holding unit/dry storage area. In main rech in cooler

Observed wall soiled with accumulated grease in kitchen

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door by the three compartment sink